I learned this recipe from my Burmese-American friend, Waimar. Cut a small, tight head of red or white cabbage in half vertically, then cut one half into two quarters (you can set aside the remaining half head for later use). Remove the core from each wedge, then cut into thin (¼ inch) slices lengthwise along the grain. This should yield 3-4 cups. Place in a colander and rinse, then liberally salt (about 1 Tbsp) throughout the sliced cabbage and let sit for about 10 mins. Rinse thoroughly, then place in a medium mixing bowl. Lightly season with salt (about ¼ tsp), then toss with fresh lime juice to taste (I typically use ½ to 2/3 of a lime). Serve immediately. This is a nice side dish for soy-based dishes such as chicken adobo or teriyaki chicken. (May 2017)
Cooking Adventures 