Roman Coleslaw

      1 md Cabbage                             1 ts Caraway seed
      3 oz Olive oil                           1    Leek, trimmed, chopped fine
      1 tb Liquamen (sep. recipe)              1    Coriander leaf, chopped
      1 tb White wine                               (optional)
    1/2 ts Cumin seed, ground                       Pepper and salt to taste

     1) Peel off the tough outer layers of the cabbage and core the
  remainder.  Boil the cored cabbage in enough water to cover for 15-20
  minutes, until tender.  Drain, then rinse the cabbage in cold water until
  cool.  Drain again, then chop well.

     2) Mix together the remaining ingredients and pour over the chopped
  cabbage.  Mix well and serve.

  NOTE:  This recipe may be prepared without chopping the cabbage leaves;
  also, with the cabbage still warm; and lastly, with 2 boiled and sliced
  leeks added to it.