1 ea Head of cabbage (or 1/2)

6 ea Tomatoes (or 3)

Black olives Sprigs of parsley 1/2 c Oil (or 1/3)

1/4 c Vinegar or lemon juice

Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash under running water for several minutes; drain well. Wash and slice half the tomatoes; cut the others into wedges. Mound the cabbage in the center of a round platter; surround with tomato slices. Place an olive in the center of the cabbage and circle it with tomato wedges. Place a sprig of parsley in the olive and scatter other olives on the cabbage. Just before serving, pour oil & vinegar dressing or oil & lemon dressing over it. Salt lightly.