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.