Loosen the outer leaves from the cabbage and remove the stalk. Quarter and cut into fine strips. Sprinkle the cabbage with salt, drizzle with olive oil and knead vigorously with your hands. Mix the vinegar with caraway seeds and pepper, add to the cabbage and knead well again. Let everything steep for about 4 hours, if necessary season again.
To make the lettuce more digestible, it can be blanched after chopping.
Tastes great with grilled meat, gyros, flatbread, tzatziki, etc.
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