1 head of cabbage
3 carrots
1 small onion (or 1/2 large onion)
1/2 cup cider vinegar
1/2 cup olive oil (or sunflower oil)
1/4 tsp. salt
1/2 tsp. pepper
Using a paring knife to slice through each leaf stem, carefully remove and set aside the dark green outer cabbage leaves, reserving them for other recipes such as stuffed cabbage.
Coarsely grate the white leafy portion of the cabbage head.
Set aside the core of the cabbage to make vegetable stock for other recipes.
Peel the carrots and grate them coarsely.
Peel and chop the onion.
Add the salt, pepper, vinegar, and oil and mix thoroughly.
Important: Allow the mixture to marinate in the refrigerator overnight.
Yield: Approximately 10 servings.
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