1 whole cabbage (about 2 pounds), shredded
1 tsp. lemon salt (ascorbic acid)
Juice of 1.5 fresh lemons
3 garlic cloves, crushed
Parsley for garnish
Note: Recipe shamelessly stolen from the book The Foods of Israel today, by Joan Nathan. Now that I typed up the recipe, I may actually make it! :-)
1. Toss the cabbage with the lemon salt in a non-reactive bowl.
2. Mix the lemon juice, the garlic cloves, and sugar in a small bowl and whisk in the oil. Pour the dressing over the cabbage and toss well. Cover and marinate in the refrigerator for several hours or overnight.
3. Just before serving, adjust the seasonings and sprinkle the parsley on top.
Submitted by Diana Bogue Contributed on: and modified on Sunday March 29th, 2009