Begin by removing any wilted outer leaves from the green cabbage. Cut the cabbage in half, remove the core, and slice it into thin strips, about 1/4 inch thick.

Rinse the sliced cabbage under cold running water to remove any dirt or grit, then pat it dry with a clean kitchen towel. Sprinkle a generous amount of sea salt over the cabbage and let it sit for about 10 minutes.

In a medium frying pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Swirl the oil around the pan to coat the bottom evenly.

Add the thinly sliced garlic to the hot oil, cooking for 1-2 minutes until it turns a light golden brown. Stir frequently to prevent it from burning.

Stir in 2 tablespoons of sherry vinegar, 1 teaspoon of sweet smoked paprika, and 1/2 teaspoon of ground cumin. Season with a pinch of sea salt and black pepper to taste.

Pour the warm dressing over the salted cabbage in the bowl. Toss everything together gently until well coated.

Transfer the salad to a serving dish and sprinkle with freshly chopped parsley for a burst of color.