Preparation:
Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges.
Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the cabbage and circle it with tomato wedges. Place a sprig of parsley in the olive and scatter other olives on the cabbage. Just before serving, pour oil and vinegar dressing or oil and lemon dressing over it. Salt lightly. |
