Recipe by Jacques Pepin
1 small Cabbage (about 1 1/4 lbs)
4 cloves Garlic, peeled, crushed and chopped fine (1 TB)
3/4 tsp Salt
1/2 tsp freshly ground Black Pepper
1 TB Mustard, preferably Dijon-Style
2 TB Red-Wine Vinegar
1/4 cup Extra Virgin Olive Oil
1/4 cup shredded fresh Basil leaves
Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage. For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.