Cabbage + Parmesan slaw

Slô bresych a pharmesan Simply THE best treatment for a white cabbage. This is wonderful alongside everything from a roast chicken to a whole roasted caulif l ower and is just as happy in a pitta with falafel, or at a barbecue next to some ribs. This is a simple recipe, but each process makes a big di?erence to the outcome. Massaging the cabbage in salt and lemon juice changes its character entirely, and the dressing makes it into something delicious

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the cabbage into quarters through the root, so the root holds the layers of leaves intact. Use a mandolin to finely slice the cabbage into thin strips into a large bowl, stopping just before you get to the root which can be discarded as it’s too tough to eat raw. Add the salt and lemon juice and, using clean hands, massage into the cabbage for 1–2 minutes until the cabbage starts to soften and has reduced in volume by a third.

Step 2

Lay the garlic clove on a chopping board and press down to crush it with the side of a sharp knife. Sprinkle a pinch of salt over the garlic and roughly chop it with the knife. Continue a sequence of pressing down on the garlic, then chopping it until the garlic forms a rough paste.

Step 3

Alternatively, use a pestle and mortar. Add to the bowl with the cabbage, along with the Parmesan, parsley, olive oil and a generous grind of black pepper (about 40 turns of the pepper mill is about right). Toss well to combine.

Step 4

Transfer to a bowl and serve. Best eaten on the day you make it.