1 large cabbage - stemmed, cored and cut into 1-inch pieces
1/8 teaspoon salt
3 cloves garlic, minced
1 tablespoon vegetable oil
2 teaspoons vanilla extract
1 teaspoon dried sage leaves
0.5 cup butter, melted
1 1/2 pounds smoked turkey breast
Preheat oven to 350 degrees F (175 degrees C).
Place 3 tablespoons of vegetable oil in a large, heavy skillet over medium heat. Saute cabbage until tender-crisp and slightly thickened; divide in half. Add 4 cloves garlic and saute until golden; set aside.
In a large bowl, combine salt, garlic, olive oil, vanilla and sage leaves. Mix just enough to make the cabbage flaky. Spread into prepared pan and set half way up the heat to 450 degrees F (220 degrees C), or until tops of the cabbage are easily touching.
Bake in preheated 450 degrees F (220 degrees C) for 45 to 50 minutes, or until a bag perforated in the center of the foil is slightly yellow. Let cool for several minutes.
When cool, remove foil and sprinkle each slice mixture with grated Parmesan cheese. By the time the salad is crisp and stretched out, you'll be topping it with a fresh batch of Parmesan cheese.