Remove the dirty-looking outer leaves of the cabbage. Grate the cabbage into fine strips with a grater (maximum thickness like uncooked spaghetti). The stalk remains as waste.
Now add a neutral oil (I recommend sunflower or rapeseed oil). Because of the different sizes of pointed cabbages, it is impossible to say how much oil - the salad should have a certain sheen. Then knead vigorously. While kneading you notice how it is getting really soft / tender.
Add the dill seeds. At the very end, carefully season with salt and possibly pepper and serve.
If you`re making this salad for the first time, I don`t recommend any variation - just let it in and try. Pointed cabbage is anything but a bland coleslaw and should not be covered by an unnecessarily large number of ingredients.
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