1 hour ago, Anna N said:
Tell me, please, what is Greek style cabbage?
This is pretty much the standard side dish in Greek restaurants in Germany. The correct term would be Lachanosaláta.
Preparation is pretty much straightforward: 500 g or so of finely shredded cabbage, massaged with a teaspoon of salt, a pinch of sugar and some finely ground white pepper. Dressed with 3-4 tbsp olive oil, 3 tbsp white wine vinegar and some sparkling water (that helps to tenderize the cabbage). Leave to marinate in the fridge overnight, then add chopped up parsley in amounts at your discretion.