White Coleslaw

Cut the white cabbage as fine as possible. Put it in a bowl, mix well with the salt and let it rest for half an hour.

Knead the cabbage briefly with your hand, transfer it to a colander and wipe the bowl to remove the moisture and extra salt. Take a handful of cabbage and squeeze it in your hand to release the extra moisture.

Return the cabbage to the bowl. Add the oil and vinegar and some freshly ground black pepper. Stir well until the coleslaw starts to glitter. Taste and adjust with additional pepper, salt, vinegar, and oil. It should taste rather sour and salty.

Sprinkle with the chopped parsley. It can be kept for several days in the refrigerator.