Blanch the cabbage in salted, boiling water after removing the tougher parts, drain and place in cold water.
Hard-boil the eggs for approx. 9 minutes. Drain and place in a bowl with iced water for 10 minutes. Peel and chop the eggs.
In a bowl, mix the desalted capers, mustard, chopped parsley, chopped chili pepper, and gherkins, drained and roughly chopped; blend in the oil, vinegar, a pinch of salt and some freshly-ground black pepper. Add the eggs and mix. Cut the black cabbage into strips, arrange it on top of the chips, add the sauce and serve.
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