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“A recipe invented by my mom here in Israel”
READY IN:
40mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

  • 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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