2 lb. green cabbage, finely shredded

DRESSING:

1 1/2 c. sour cream
2 egg yolks
2 tbsp. lemon juice
3 tsp. horseradish
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 to 2 tsp. prepared mustard
3 tsp. granulated sugar
1 tsp. salt or to taste
1/2 c. shredded carrots
1/2 c. crushed pineapple, drained

Prepare cabbage, place in bowl and set aside. Combine sour cream and egg yolks until well blended. Mix in all remaining dressing ingredients. Pour dressing over cabbage; toss until cabbage is well coated. Refrigerate for 30 minutes before serving. Serves 6 to 8.