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Place quarter on cutting board and, with a large chef's knife, thinly slice down lengthwise to make long thin shreds. Cut once across grain. Repeat for entire head and toss into a large bowl.
Mix remaining ingredients and pour over cabbage. Mix from bottom to top.
Place a plate on top and store in refrigerator. Juice will settle, so toss from bottom to top with wooden spoon several times.
Optional: Shredded carrots add color. Dark or golden raisins are nice too.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Red Cabbage Slaw
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