6 pounds cabbage 6 green peppers 1/2 cup chopped parsley 1 tablespoon prepared mustard

1 1/2 tablespoons salt 1 teaspoon pepper 1 pint oil 1/2 cup vinegar 6 to 12 hard-cooked eggs

Choose crisp, solid heads of cabbage. Cut in quarters, let stand in cold water an hour or so; drain dry, shred very fine. Wash peppers; discard seeds and veins, cut in fine shreds. Beat salt, pepper, mustard, oil, and vinegar until creamy. Mix all ingredients together. Garnish with sliced eggs and strips of pimento.