Preheat oven to 425° F
Make the macerated shallot vinaigrette
Chop the shallot, add the seasoned rice vinegar and allow shallots to sit in the vinegar for at least 20 minutes, up to 2 hours. After the time has passed, add the olive oil, a pinch of salt and pepper to taste.
Cut the cabbage into thick 1 inch slabs. Brush each side with olive oil and season with salt and pepper. Place on a baking sheet pan or in a cast iron skillet. Cook until the edges are starting to char. Then remove from the oven or grill.
Spread the mayo over the top. Sprinkle the bread crumbs, fresh finely chopped parsley and crushed red pepper flakes.
Finish with a generous drizzle of the macerated shallot vinaigrette.
Homemade bread crumbs: Chop your chosen bread into cubes and pulse in a food processor until it has reduced to the crumb size that you like. Alternatively, you can break the bread up into small pieces with your hands. Place bread bits on a baking sheet and toast in the oven until the are crispy and just turning golden brown.
