June 20, 2013 • Nancy Wolfson-Moche

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serves 4

INgredients

½ to ¾ medium sized green head cabbage

1 teaspoon cumin seeds

1 dash cayenne pepper

3-4 drops brown rice vinegar

2 cups medium grain brown rice, already cooked

Process

Slice cabbage into thin, stringy, one-of-a-kind- shaped pieces.

In a medium to large skillet on a medium flame, bring about ¾ cup very lightly salted water to a boil.

Add the sliced cabbage to the boiling water.

Sprinkle the cumin seeds on the cabbage.

Use wooden cooking chopsticks to mix the cabbage, making sure that each piece has been submerged in the water.

Sprinkle a few drops of brown rice vinegar on top and mix.(Note: white wine vinegar will also work)

Add a dash of cayenne pepper.

When cabbage turns a more vivid shade of green it is ready.

Remove from skillet with a mesh skimmer (or a slotted spoon).

Arrange around brown rice.

Sit down to eat and chew it well.