Sałatka z Czerwonej Kapusty - Red Cabbage Salad

Remove outer leaves from cabbage, cut head in quarters, remove tough core from each quarter.

Slice cabbage as thinly as possible using sharp knife or mandoline, aiming for 2mm thickness.

Place sliced cabbage in large bowl, sprinkle with 2 teaspoons salt, massage with hands for 3-4 minutes.

Continue massaging until cabbage releases liquid and becomes wilted and softer, about 5 minutes total.

Peel and core apple, cut into matchsticks or grate coarsely using box grater.

Immediately add apple to cabbage to prevent browning, toss to combine.

In small bowl, whisk together vinegar, oil, sugar, and caraway seeds until sugar dissolves.

Pour dressing over cabbage mixture, toss thoroughly to distribute evenly.

Cover bowl with plastic wrap, refrigerate for at least 1 hour to allow cabbage to soften and flavors to blend.

After chilling, taste and adjust seasoning with more salt, sugar, or vinegar as needed.

Toss again before serving, drain excess liquid if desired.

Serve cold as side dish, garnish with additional apple slices if desired.