Marinated Cabbage Salad

• 1 small white cabbage (about 2 pounds; or 1/2 medium, 4-pound cabbage)
• 2 to 3 tablespoons kosher salt or coarse sea salt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• Freshly ground black pepper

1. Remove the tough and discolored outer leaves from the cabbage and cut the cabbage in half through the core.
2. Cut out the core and shred the cabbage, with a mandoline or with a sharp knife, as thin as possible.
3. You will have about 12 cups.
4. Toss the shredded cabbage well with 2 tablespoons of the salt in a large bowl.
5. Let marinate in the refrigerator for about 1 1/2 hours.
6. Check the bottom of the bowl.
7. There should be at least 2 tablespoons of water, and the cabbage should have lost some of its crunch.
8. If not, toss in the remaining tablespoon of salt.
9. In either case, return the cabbage to the refrigerator and marinate until wilted, about 1 1/2 hours.
10. Drain the cabbage well and taste it.
11. If it is a little salty for your taste, rinse it briefly under cold water.
12. Using your hands, squeeze out as much water as possible from a handful of the cabbage at a time, transferring each handful to a serving bowl as you do.
13. Pour the olive oil and vinegar over the cabbage, and toss and fluff it with a fork.
14. Taste, and season with pepper.

white cabbage, kosher salt, extravirgin olive oil, redwine vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/marinated-cabbage-salad-375220 (may not work)