Shred the cabbage, chopping any remaining pieces or large leaves. Mix the cabbage with the salt and place in a colander set over a large bowl. Cover the cabbage with plastic wrap and place a couple of heavy salad plates on top. Put the bowl and cabbage in the refrigerator and allow it to sit for at least 1 hour and up to 4 hours to drain the excess water. Pat the cabbage dry using paper towels.