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1. Cut about 1 cup of the cabbage into thin strips (for topping) and set aside.
2. In a large pot, add in the rest of the cabbage, dates, sea salt, vinegar, and carrots and bring to a boil. Lower the temperature to a simmer, cover the pot and cook for about 20 minutes.
3. Put all contents into a blender and puree until smooth.
4. Top with shredded cabbage and drizzle with oil.