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.