The creaminess and tang of cottage cheese and mayonnaise offset the edge of onion and the crispness of cabbage.
1 (2 1/2-lb) green cabbage, outer leaves discarded
1 medium onion, halved lengthwise, then thinly sliced crosswise
2 tablespoons chopped fresh flat-leaf parsley
2 cups 4% cottage cheese (preferably small-curd; 16 oz)
1/2 cup plus 2 tablespoons mayonnaise
1 tbsp fresh lemon juice, or to taste
1 teaspoon salt
1/2 teaspoon black pepper
Cut cabbage into 2-inch wedges and core, then very thinly slice crosswise. Transfer to a large bowl. Add remaining ingredients and toss to coat. Let stand 15 minutes (or chill up to 2 hours) to allow flavors to meld.
Makes 8 to 10 servings.