Shred cabbage by placing on side and slicing rings from top to bottom. Place
in bowl and add enough salt to draw water out of the cabbage. Best to
sprinkle it on a layer at a time. Let stand about a half hour or until
cabbage is limp. Add enough oil to lightly coat all cabbage, then add
crushed garlic. Toss with lime juice. Adjust tartness by adding olive oil
as desired.
Lisa Ferguson
Tamworth, NH
April, 1997