White cabbage, soft-boiled egg and herbs
- 1 White cabbage
- 3 Extra-fresh egg
- 1/2 bouquet Parsley
- 1/4 bouquet Chervil
- 4 strands Estragon
- 4 c. soup White wine vinegar
- 4 c. soup Olive oil
- Salt and pepper
- Cut the base of the cabbage. Detach the leaves. Rinse. Remove the larger ribs and slice the leaves into thin strips.
- Heat the vinegar in a casserole. Add the cabbage. Cook for just 1 min, then put the cabbage in a large bowl. Sprinkle with olive oil. Salt, pepper. Mix and let macerate for 20 minutes.
- Cook the eggs for 6 minutes in a saucepan of slightly salted boiling water. Refresh, shell and cut roughly with a fork in a bowl. Add them to the cabbage salad with the finely chopped herbs. Turn and serve.