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Pickled Cabbage

Salads, Pickles, and Other Cold Foods

Pickled Cabbage
1 small head white cabbage; about one and a half pounds
1 Tablespoon coarse salt
4 dried red chili peppers, seeded and crushed
1 teaspoon cumin
1. Cut cabbage into one to two inch pieces, then rinse and shake them dry.
2. Toss cabbage pieces with salt and let rest for an hour.
3. Mix peppers and cumin, then mix well with the cabbage.
4. Pack them tightly into a clean jar (washed out just before using with boiling water). Put in a dark place, such as a closet, for five to seven days, then serve.

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