1 Equal parts celery, cut in small pieces (approximately 2 cups / 200 g to match shredded cabbage volume)
1 Cream Dressing, to moisten (see notes)
Instructions
1. Remove the outside leaves from the cabbage and cut off the stalk close to the leaves.
2. Cut out the centre of the cabbage using a sharp knife, then finely shred the removed interior. Reserve the hollow cabbage shell to use as a serving vessel.
3. Place the shredded cabbage in cold or ice water and let stand for 1 hour. This soaking step (crisping) firms the shreds and mellows any bitterness.
4. Drain the cabbage thoroughly. Wrap it in a double layer of cheesecloth and wring firmly to remove as much moisture as possible — the shreds should feel almost dry to the touch, with no visible dripping.
5. In a large bowl, combine the wrung cabbage with an equal volume of celery cut in small pieces. Moisten with Cream Dressing and toss to coat; the mixture should be lightly dressed, not wet.
6. Spoon the dressed salad back into the hollowed cabbage shell.
7. Set the filled cabbage on a folded napkin on a serving plate. Garnish with celery tips and parsley tucked between the folds of the napkin and around the top of the cabbage.
8. Serve immediately, or refrigerate for no more than 1 hour before serving to preserve crispness.
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