Boil the pasta, strain and chill.
Shred the cabbage, mash with salt and sugar till juice, squeese the juice. Shred the carrot and celery.
To prepare the sauce melt the butter, add flour and sauté without coloring, chill and dilute with warm cream. Warm up until thickened, cool and add egg yolk, mustard, vinegar and seasoning. Stir the sour cream in the chilled sauce.
Combine the ingredients with the shredded ham and dress with the sauce.
Garnish with greens when serving.
