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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A recipe invented by my mom here in Israel Ingredients:
1 small cabbage, shredded |
1 (15 ounce) can sweet corn, drained |
1 cup dill, finely chopped |
2 teaspoons salt |
1 teaspoon sugar |
1 tablespoon olive oil |
Directions:
1. Shred the cabbage, add 1 tbsp of salt and sugar, mix manually and press a bit.
2. Leave to rest for half an hour, so that cabbage lets juices out.
3. Add corn, chopped dill, oil and remaining salt, mix well.
4. Serve.
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