Makes 4 servings.
Finely chopping the cabbage creates a rich texture and flavor in this recipe. I often serve this dish as a first course. You can let it rest overnight or for a couple of hours.
INGREDIENTS:
1 small head of red cabbage, about 1 pound
3 tablespoons lemon juice, approx
Kosher salt
Freshly ground black pepper
1 cup tightly packed flat leaf parsley
2 tablespoons extra-virgin olive oil
½ cup sunflower seeds, toasted
½ cup raisins
PREPARATION:
Discard discolored outer leaves of the cabbage, then core it and cut into small pieces. Chop finely in a food processor.
Transfer to a large bowl, then add the lemon juice and ½ teaspoon salt. Toss well.
Chop the parsley coarsely also in a food processor and add to the cabbage along with the olive oil, sunflower seeds and raisins.
Season to taste with lemon juice, salt and pepper.
