1 small, heavy head of cabbage (approximately 1.5–2 lb / 680–900 g)
1 Cream Salad Dressing (see Farmer, p. 268 or equivalent period recipe)
Instructions
1. Remove and discard the outer leaves of the cabbage. Cut the head into quarters.
2. Using a sharp knife, slice each quarter as thinly as possible — aim for slices no thicker than 1/16 inch (2 mm). This technique is a form of chiffonade: cutting leafy material into very fine, uniform ribbons to maximize surface area and tenderness.
3. Place the sliced cabbage in a large bowl of cold water and soak for 15–30 minutes, until the strands are noticeably crisp and firm when lifted.
4. Drain the cabbage thoroughly in a colander, then spread it between two clean kitchen towels and press gently to remove excess moisture. The cabbage should feel dry to the touch, not damp.
5. Transfer the dried cabbage to a serving bowl and toss with Cream Salad Dressing until evenly coated. Serve immediately, or refrigerate for up to 1 hour before serving; beyond that the dressing will wilt the cabbage.
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