I learned this recipe from a friend during my first farming apprenticeship. It's an excellent way to use some storage cabbage and to have a seasonal (light) green salad in the middle of winter. Cabbage is chock full of vitamin C and other good nutrients, and is extremely tasty when prepared well. Hope this recipe will help convince the cabbage skeptics in your house!
A medium-sized cabbage (about 2.5 lbs - OR, 2.5 lbs of a larger cabbage)
Parmesan cheese, about 1 cup grated
Salt, to taste
Olive oil, to taste
1. Grate 2.5 lbs of cabbage (it will make about 4-5 cups of shredded cabbage). You can also shred it in a food processor.
2. Grate Parmesan cheese and mix into grated cabbage. Add cheese to taste - 1 cup grated is about how much I use to for 4 cups of shredded cabbage.
3. Drizzle with a few tablespoons of olive oil.
4. Mix well, and add salt, more olive or more cheese to taste.