Vegetables1 head of green cabbage
3 qts. boiling water + 2 Tbsp. salt
1 small white onion
Dressing6 Tbsp. white wine vinegar
3 Tbsp. sunflower oil
1 Tbsp. caraway seeds
2 tsp. sugar
2 tsp. salt, to taste
1 tsp. white pepper
Boil the water in a large stockpot and add the 2 Tbsp. salt.
Remove several of the outer layers of the cabbage. Cut the cabbage into 4 wedges, and cut out the cores. Shred the entire head of cabbage very fine. I recommend using a mandoline or shredder--I have one like this, and I actually use it several times a year for sauerkraut or pickles, so I feel it was a worthwhile purchase. Shred the onion and set it aside in a medium bowl.
Place the shredded cabbage in the boiling water and put the lid on the pot, turning off the flame. Let it sit for 5 minutes, then drain, rinsing briefly with cold water. Squeeze the cabbage out thoroughly and put it in a large bowl.
Submerge the shredded onion in cold water, then drain and add to the cabbage.
Mix together the dressing ingredients with a whisk. Pour over the cabbage and toss well. Adjust the seasonings to taste. The salad is best after it sits for at least an hour.