-1 head of garlic (more or less about 8 big teeth)
-olive oil
-1 spoon of peeled and finely grated ginger
-Tahiti lemon juice (approximately 100 ml)
-1 tablespoon of monosodium glutamate
-salt to taste -chopped green scent to taste
Preparation
Cut the cabbage into large pieces, like shavings from the head starting from the middle and these shavings into three pieces, as if you were slicing a watermelon.
Tear off the pieces and spread on a platter. Peel the garlic cloves and cut them into small pieces (almost as if they were squeezed, but if you squeeze the flavor is not the same).
Brown them evenly in olive oil, in sufficient quantity so that the chopped garlic is swimming in it (ideally, use a small pan, as it uses less oil).
Over the cabbage, sprinkle the grated ginger, green chilli, glutamate and salt, drain the golden garlic, which should be crunchy, and also spread over the cabbage.
Lastly, sprinkle the lemon juice on top and mix well.
Taste to see if the salt is OK, add more salt if necessary.
