Finely chop the cabbage, mash with salt for softness. Red cabbage is so beautiful that you can not chop it on a grater, but chop it. Let the pieces be different, it’s nothing, it will even look more beautiful. It is important to chop finely, because red cabbage seems tougher than white. Immediately after the previous step, squeeze the lemon juice and mix the cabbage again, otherwise it will turn blue (or turn purple – equally ugly – you do not need this effect in any case). Finely chop the prunes (smaller than cabbage, of course). The ideal size is from the core of pine nuts (sometimes I add them to taste). Prepare the sauce: usually enough juice of one orange and a tablespoon of sugar, as well as a spoonful of sunflower oil, always unrefined (this is the highlight of the salad). Season cabbage with prunes cooked sauce, try it. Add salt or sugar to taste. Sprinkle freshly ground black pepper on top (checked, it’s black here, not white and not red). It is advisable to cool the salad before serving, although you can eat it freshly prepared, it smells very appetizing!