1. Separate the leaves of the cabbage. Trim away the leafy part from the stems. (Reserve the leafy parts for use in salads, soups or stirfry dishes.) Cut stems crosswise into 2 inch sections. Cut these sections lengthwise with the grain into narrow matchstick strips. You should have about 8 cups of cabbage strips.

2. Put cabbage strips into a large mixing bowl. Sprinkle the salt over the cabbage and toss to mix. Set aside for 1 hour.

3. Wrap the cabbage in a dish towel and wring to remove much of the liquid. Return cabbage to the mixing bowl.

4. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour over the cabbage. Cover and let stand for 30 minutes.

5. Strain the liquid from the cabbage and pour it back into the saucepan. Bring to a boil. Once again, pour the liquid over the cabbage. Cover and refrigerate the cabbage for 2 to 3 days. For a more intense flavor, refrigerate for as long as a week.

6. When ready to serve, take out the cabbage and pour off the excess liquid. Add the chili pepper. Toss to mix. Serve chilled.

Jewish-Food digest 261

From the Jewish Food recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.