For the white cabbage salad with apples and egg, remove the firm ribs and stalk from the cabbage. Cut or slice very finely, salt, press together and leave in the refrigerator for 2 hours. Dip tomatoes briefly in boiling water, peel and cut into cubes. Cut onion into fine strips and chop herbs finely. Squeeze cabbage firmly, peel apples, remove core, cut into thin wedges and mix with lemon juice. Mix olive oil, vinegar, herbs, salt, pepper, and water as needed.
Combine all salad ingredients in a bowl and gently fold in the marinade. Let the salad sit in the refrigerator for another 2 hours. Line four plates with lettuce leaves, arrange salad on them, garnish with egg slices and parsley and serve immediately.
The white cabbage salad with apples and egg is served as an appetizer but also as a side dish to the main course.