Marinated Cabbage Salad

Directions

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