Here's a recipe post from my early days in Crete - Lemon Cabbage Salad - simple but yummy. Great as a dish to take to a barbeques.
Cabbage salad with lemon vinaigrette
Cut a medium to large white cabbage in half then quarters, and cut the stem out by cutting a wedge at an angle down the middle of the cabbage. Cut the remaining quarter of a cabbage into 3 wedges. Then, slice the wedges across-wise, into strips about 3 mm thick. You end up with strips similar in length to matchsticks (but a lot wider) than, matchsticks.
Place the cabbage in a bowl and mix through the lemon vinaigrette.
Lemon vinaigrette: Juice and zest one lemon, mix in a heaped teaspoonful of mustard (English or Dijon) a tablespoonful of honey, quarter teaspoon of salt and 60ml of a cup of olive or oil.
Ideally, this should stand overnight in the fridge to allow the flavours to mix.
It’s simple, but the fresh lemon (and zest) really gives the cabbage zing.
This will easily serve 12 as a side dish at a barbeque, so that's 1 teaspoonful of oil per person which is within bounds of a healthy diet, provided you're not loading other food down with oil. You could use 30-45 mls of oil if you prefer.
Happy Summer Eating!