Italian sweet & sour cabbage

2 small	White cabbages (chiffonade)
6 tbsp	Olive oil
4 tsp	Salt
4 tbsp	Sugar
4 tbsp	White vinegar
½ bunch	Parsley (chiffonade)
1	Lemon (zest only)
20	Spiced prunes (optional)

Method

1.     In a large pan heat the olive oil until very hot but not smoking.

2.     Add the cabbage & toss in the olive oil before adding the salt.

3.     Cover the pan & cook for about 5 mins.

4.     Remove the lid & stir again, then add the sugar & vinegar & mix well.

5.     Cover again & cook for another 5 mins