This can take a while — or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you’re slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.
Makes: 4 to 6 servings
Time: 30 to 60 minutes
1 small head cabbage, tri…
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