Mexican Cabbage Relish
(serves 3 - 4 as a side dish)
Mix together:
1 c green cabbage, finely chopped
3 T kosher salt
Let sit for 10-15 minutes, then rinse thoroughly and drain.
    Stir in:
1/4 c red onion, finely chopped 
1 t cumin seeds, lightly toasted in a dry cast-iron pan
1/4 c olive oil
Cover and let sit several hours, or refrigerate overnight.
Serve at room temperature. 
Notes & Variations:
  1. The salt starts a pickling reaction in the cabbage.  But if the cabbage sits in the salt too long, it may turn out too salty to eat.  If this happens, let it soak in cold water for a 1/2 hour to leach out some of the salt.