1/2 c (100 grams) finely diced dried apricots
1/4 c (60 ml) white wine vinegar, plus more to taste
1 small-medium (2 pounds or a bit less than 1 kilogram) head green cabbage
1 1/3 c (145 grams) cooked farro, cooled (from about 3/4 c uncooked
1/3 c (45 grams) roughly chopped roasted almonds
2 oz (55 grams) Parmesan, thinly shaved on a grater or with a vegetable peeler
3 T (45 ml) olive oil, plus more to taste
1/2 t kosher salt, plus more to taste
Freshly ground black pepper to taste
1Place the apricots in a small bowl with the vinegar, and set aside while preparing other ingredients.
2Cut the cabbage in half, and remove the core; then cut the halves again so that you have quarters. With a mandoline or a knife, slice the cabbage into very thin ribbons. You'll have about 12 cups total, which will seem like a lot but it will wilt down with dressing on it. Pile it in your largest bowl.
3Add to the bowl the apricots and their vinegar, the farro, almonds, and most of the Parmesan, plus the olive oil, salt, and a good helping of freshly ground black pepper. Toss to combine, and try to give it 15 minutes, to let the ingredients settle a little before making seasoning adjustments; then add more vinegar, Parmesan, oil, salt, and pepper to taste. Heap on plates in piles, and top with remaining Parmesan.