Cabbage Recipe

Prepare the cabbage

Remove outer leaves from each cabbage. Cut each cabbage into quarters, remove core, then shred finely with a sharp knife or a mandoline/shredder. Transfer shredded cabbage to a very large mixing bowl.

Prepare the vegetables

Peel and shred the carrots (or use a box grater). Thinly slice the red onion. Add shredded carrots and sliced onion to the bowl with the cabbage and toss to combine.

In a medium mixing bowl or pitcher, whisk together mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and sugar is dissolved.

Taste the dressing and adjust: add up to 1 additional teaspoon salt or more vinegar if you prefer tangier, or a little more sugar if you prefer sweeter.

Pour the dressing over the shredded vegetables. Using salad tongs or two large spoons, toss thoroughly until all cabbage, carrots, and onion are evenly coated.

If using, fold in chopped parsley and toasted sunflower seeds, reserving a small handful of seeds for garnish.

Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and cabbage to soften slightly. Before serving, toss again and adjust seasoning if needed.

Transfer to serving pans or individual containers for office distribution. Garnish with reserved sunflower seeds and additional parsley if desired.