Halve or even quarter the cabbage, depending on the size. Clean, cut into small pieces and place in a salad bowl. Knead well by hand until it becomes a little softer. Peel, grate and add the carrots. Now salt and pepper everything well to taste and, if necessary, pour oil over it. Mix well and, if necessary, sprinkle with fresh, chopped parsley.
It`s very easy and still tasty. In Bulgaria you eat this as a starter when you receive guests in the traditional way with rakija (schnapps) or just as a light meal in between in summer. Wonderfully light and digestible.
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