Mexican Cabbage Relish
1 cup green cabbage, finely chopped
3 tablespoons kosher salt
Let sit for 10-15 minutes, then rinse thoroughly and drain.
1/4 cup red onion, finely chopped
1 teaspoon cumin seeds, lightly toasted in a dry cast-iron pan
1/4 cup olive oil
Cover and let sit several hours, or refrigerate overnight. Serve at room temperature.
Serves 3 – 4 as a side dish.