Sunday Supper & More
Serves 4 with leftovers
| 1 | large head green cabbage |
| Salt and pepper, to taste | |
| 2 | tablespoons white wine vinegar |
| 1 | tablespoon olive oil |
| 1 | bunch scallions, thinly sliced |
| 3 | tablespoons chopped fresh parsley |
1. Quarter and core the cabbage. On a hand-held slicing machine or with a long knife, cut the wedges into fine shreds. Transfer to a bowl, layering with salt. Set aside for 10 minutes. Toss well.
2. Add pepper, vinegar, oil, scallions, and parsley to the cabbage. Toss again. Set aside 2 cups cabbage for the sandwiches.
Stephen Meuse 
© Copyright 2011 Globe Newspaper Company.
