Makes 4 servings.

6 cups Red Dog cabbage (green, red, or a mix)
Juice of 1/2 lemon
1 tsp fresh Red Dog dill
2 tsp Dijon mustard
1/3 cup rice vinegar
1/2 cup extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup toasted walnuts (optional)

Shred the cabbage and place in a heat-proof mixing bowl. Set aside.

Combine the remaining ingredients in a small saucepan, and bring to a boil over medium-high heat. Cook for 2 minutes.

Pour the hot dressing over the cabbage, and toss gently to coat all of the cabbage with the dressing. Let it sit for at least 15 minutes to wilt the cabbage.

Transfer the cabbage with a slotted spoon to a serving dish, and serve warm or at room temperature. Garnish, if desired, with toasted walnuts.