serves: 6 servings
If you are lucky, you own a mandoline (a professional chef's tool that makes slicing vegetables thin an easy chore) or even an old-fashioned coleslaw slicer. If not, shred the cabbage as thin as you can with a good, sharp knife. The amount of salt you use depends on your taste and your cabbage. This makes a great winter salad, by itself or tossed together with salad greens.
1 small white cabbage (about 2 pounds), or half a medium cabbage (about 4 pounds)
3 tablespoons kosher salt or coarse sea salt
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
freshly ground pepper
Remove the tough and discolored outer leaves from the cabbage and cut the cabbage in half through the core. Cut out the core and shred the cabbage with a mandolin or with a sharp knife as thin as possible. You will have about 12 cups.
Toss the shredded cabbage well with 2 tablespoons of the salt in a large bowl. Let marinate in the refrigerator for about 1 1/2 hours. Check the bottom of the bowl. There should be at least 2 tablespoons of water and the cabbage should have lost some of its crunch. If not, toss in the remaining tablespoon of salt. In either case, return the cabbage to the refrigerator and marinate until wilted, about 1 1/2 hours.
Drain the cabbage well and taste it. If it is a little salty for your taste, rinse it briefly under cold water. Using your hands, squeeze out as much water as possible from a handful of the cabbage at a time, transferring each handful to a serving bowl as you do. Pour the olive oil and vinegar over the cabbage and toss and fluff it with a fork. Taste and season with pepper.