Begin by removing the outer leaves from the green cabbage. Slice it into 1/4 inch thick pieces, creating a crisp texture. Rinse the cabbage slices under cold water and pat them dry.

Transfer the sliced cabbage into a large mixing bowl and sprinkle it with sea salt. Toss for even distribution and let it rest for about 10-15 minutes.

In a medium skillet, heat extra virgin olive oil over medium heat. Add the sliced garlic and stir until lightly browned, about 1-2 minutes.

Once the garlic is ready, stir in sherry vinegar, sweet smoked paprika, and ground cumin. Season with salt and black pepper to taste.

Drizzle the dressing over the prepared cabbage. Toss everything together to ensure even coating.

Transfer the dressed salad to a serving dish and garnish with chopped parsley. Serve chilled or at room temperature.