White cabbage is rarely considered in salads. A vegetable often consumed in the eastern regions and in Anglo-Saxon countries, it is sometimes used in a simple salad or marinated as shown here.
Remove the outer leaves from the cabbage and dig a cone at its base. Cut it in half, wrap it, and keep one half in the refrigerator for later use. Cut the other half in two again for easier slicing. Shred these two quarters of cabbage above a large bowl, either with a knife: by cutting it finely, you get shredded cabbage. Or with a mandoline, which is a bit faster, but you will need to finish cutting with a knife.
Sprinkle with coarse salt and drizzle with vinegar. Mix, cover, and let sit for 2 or 3 days in the refrigerator. Stir the mixture twice a day.
On the day of serving, place the cabbage in a serving bowl, drizzle with oil, add pepper, and include parsley or chives and walnuts. You may also add sesame or black cumin seeds. Mix and serve.
To finish, you can also drain the cabbage after letting it marinate in the vinegar, before seasoning it. My vinegar didn't leave too much acidity, which is why I didn't feel the need to remove it.
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6
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