MASSAGED CABBAGE SALAD

Kneading cabbage leaves with salt helps break down their fibrous structure, and turns tough cabbage leaves silky. Roasted walnuts add a savory texture, sun-dried tomatoes add a chewy tartness, and grated Parmesan or Romano cheese adds boldness.

SERVES A bunch…. WITH THAT BEING SAID, [CAN EAT AN ENTIRE BATCH MYSELF)

1 (2-pound) head cabbage

1 teaspoon salt

Juice of one lemon (about 3 tablespoons)

1/2 cup walnuts

6 tablespoons olive oil

1 clove garlic, pressed or minced

1/2 cup sundried tomatoes

1/2 cup grated Parmesan or Romano cheese

1/2 teaspoon ground black pepper

Remove the tough outer leaves from the cabbage and cut out the core. Cut the cabbage in half, lay the flat sides on the cutting board, and chop into 1/2-inch strips.

Place the cut cabbage in a large bowl. Add the salt and lemon juice. Toss and squeeze the cabbage, working the salt and juice into the leaves, until they are soft and limp and the volume has reduced considerably.

Allow the massaged cabbage to marinate in the salt and lemon juice while you lightly toast the walnuts on medium heat until they are lightly browned and fragrant but not burnt. Allow them to cool.

While the nuts cool, add the oil, garlic, sundried tomatoes, and cheese to the cabbage, and toss it all together. Add the nuts, toss, taste, and season with more salt if it needs it. Serve garnished with black pepper and some more grated cheese.