Categories: Salads, Greek 
      Yield: 6 servings 
  
      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.