by Kate Heyhoe
Serves 4 to 6 as a small salad or condiment
1/2 head red cabbage, preferably a small head
1-1/2 teaspoons salt
2 tablespoons cider vinegar
1 teaspoon bottled red chile hot sauce, or to taste
Red chile flakes to taste (optional)
Finely shred the cabbage. Place the shreds in a colander in the sink. Sprinkle with salt and toss with your hands to mix.
Weight the cabbage down—I use a small plate just big enough to cover most of the cabbage without touching the sides of the colander. Then I fill a teakettle with water and place it on top. Let the cabbage drain for at least an hour, or up to four. About half way through, mix the cabbage around and replace the weight.
Rinse the cabbage and pat dry. Place it in a bowl and toss with cider vinegar, bottled hot sauce, and red chile flakes. Taste to correct the seasonings. Serve at room temperature. Or, cover and refrigerate for up to three days. (If desired, drizzle with a small amount of sesame oil and sprinkle a bit of toasted sesame seeds on top before serving.)
Kate's Global Kitchen for April, 2001:
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created April 2001
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