1    Head of cabbage (or 1/2)
6    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.