[Illustration: Salmon cabbage vinaigrette]
1 pound can salmon
1 quart shredded cabbage
¼ cup chopped onion
¼ cup chopped parsley
2 hard-cooked eggs, chopped
Vinaigrette dressing
18 large cabbage leaves
Drain and flake salmon. Combine cabbage, onion, parsley, eggs, and
salmon. Add vinaigrette dressing and mix thoroughly. Serve in the center
of a cabbage rosette. Serves 6.