Holland Cream Cabbage
Cabbage.
Eggs, 2.
Water, 2 cups.
Lemon juice, 2 tablespoonfuls.
Salt.
Butter.
Cut the cabbage fine, sprinkle with salt, and let stand a few minutes before using. Beat the eggs well, add lemon juice, water, and melted butter. Mix this with the cabbage and cook till tender in a vessel that does not easily burn.