Mexican
Cabbage Relish
(serves
3 - 4 as a side dish)
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Mix together: |
1 |
c |
green cabbage, finely chopped |
3 |
T |
kosher salt |
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Let sit for 10-15 minutes, then rinse
thoroughly and drain. |
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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 |
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Cover and let sit several hours, or refrigerate
overnight. |
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Serve at room temperature. |
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Notes &
Variations:
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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.
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