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Tangy Red Cabbage

Reviewed: Mar. 7, 2011
tasty. we steamed the cabbage as one reviewer suggested and also added the sesame oil and seeds, which i would definitely do again. next time i might make either raw, as the original recipe suggests or run under cold after steaming or blanching. it got a little too "slawy" but the flavor was great. agree that rice vinegar might be more consistent with the other flavors
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