- Cut the cabbage into quarters, keeping the core. With a mandoline, thinly slice the cabbage wedges to get 8 cups of shredded cabbage. Place in a large bowl. Add the onions, parsley and garlic.
- In a small bowl, combine the oil, vinegar and maple syrup. Season with salt and pepper. Pour over vegetables and toss well. Cover and refrigerate for 30 minutes or overnight.
- When ready to serve, add the apple and cranberries.