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Remove the outer leaves and the hard core of the cabbage. Finely chop the cabbage into strips, you can use a kitchen cutting machine or mandoline for this but you can also chop the cabbage with a knife.
Heat white wine vinegar along with a dash of water in a large pan and bring to a boil. Add the chopped cabbage and put the lid on. Cook the cabbage for a few minutes and stir occasionally, the cabbage shouldn't be soft.
You can also steam or cook the cabbage in boiling water for a few minutes. Drain the cabbage and let it cool off a bit. Meanwhile create a simple dressing with the juice of 1 lemon, 4 tablespoons honey and 4 tablespoons olive oil.
Combine the cabbage with the dressing and let it cool off completely. This coleslaw is even better after 1 or 2 days, when it absorbed all the flavours. Serve with some black olives, enjoy!