Green Cabbage and Aged Gruyère

• 1 small green cabbage, outer leaves removed
• Salt
• ½ small red onion, thinly sliced and soaked in ice water for 20 minutes or so

Cut the cabbage in half through the core. Remove the core from each half. Thinly slice the cabbage, by hand or use a mandoline. Put it in a mixing bowl and season with salt. Allow it to sit for 5 minutes or so, then press the cabbage between your hands to drain it, in order to get rid of the excess water and to concentrate the flavor. Drain the onions and add them to the cabbage.

Make a