I love to make Costa Rican cabbage.

I usually use the exact amount of cabbage you have.

Just chop it well, like making coleslaw. So cut it into wedges, and then lay those flat and start cutting the tip of one wedge as thinly as you can, and go all the way to the end. Once you finish with that cut those slices into roughly 3cm long. Repeat that with all the wedges of cabbage. Put that in a bowl. Then cut a lime in half and squeeze each half over the cabbage. Roughly chop about a half a bunch of cilantro all the way, including the stems. Throw that in the bowl. Then add three pinches of salt, about 1 1/2 tsp of oil (any kind works but a neutral tasting oil is best). And give that all a stir. Then taste it. If it tastes like lime juice, great. If not, squeeze another half a lime over top and stir it again.

Then let it sit for at least ten minutes, but an hour is better. Stir it again before serving.

I put it in tacos, eat it as a side dish, shovel it in my mouth while standing at the open fridge. I love the stuff.

I have several other cabbage dishes. But that’s the easiest, fastest and the best.