This refreshing, crisp salad may be served with cold meats or as part of a vegetarian meal.
1 medium-sized white cabbage, coarse outer leaves removed
3 pints water lg teaspoons salt
2 tablespoons wine vinegar
6 tablespoons olive oil
2 teaspoon black pepper
1 teaspoon mustard
2 teaspoons caraway seeds
With a sharp knife cut the cabbage in half across the middle and cut out the core. Put the two halves in a bowl and cover them with the water, adding 1 tea-spoon of salt. Soak for 10 minutes.
Drain off the water. With a sharp knife shred the cabbage very finely and put it in a salad bowl. Mix the remaining salt, the vinegar, olive oil, pepper and mustard together in a cup. Taste and add more vinegar if required. Pour the dressing
over the salad. Toss well and refrigerate for at least 2 hours before serving. Add the caraway seeds and serve.