What is this cabbage salad you speak of?
OK, got the lowdown from Mrs. Punatic. She says technique is what makes this salad work. I believe her cause I've tried it on my own and it wasn't nearly as good as hers. When I asked her for the recipe and she said, "I have to show you this. The super fine strips are what make this salad work."
#1 You need a sharp
chef's knife. She uses a Wusthof santoku.
Take a head of regular green cabbage and cut it in half.
Now the intent is to make super-fine
julienne strips of cabbage.
She holds the round part of the cabbage half, places the edge of the cut cabbage on the cutting board and lays the flat of the knife blade against the flat side of the cabbage.
Starting below the center of the cabbage she shaves very thin strips of cabbage using a sawing motion.
When you've cut away a section of the cabbage, rotate it to an uncut section and continue shaving away super fine strips.
When you've got enough cabbage strips for your needs, move on to minced onion.
Everything else is proportioned to your taste.
the rest of the ingredients are
vinegar (wife says she likes plain ole white vinegar in this salad)
salt & pepper
Another thing Mrs. Punatic says is important is mixing it lomi lomi style (by hand)
she's a massage therapist, so that figures, huh?
All I can say is the flavors and textures of the pork paprikash and cabbage salad are deliciously synergistic.