Title: Turshi Kurdi (Pickled Cabbage with Chili)
Categories: Jewish Kurdistan Israel Vegetable
Yield: 2 Qts

2	lb	White inner cabbage leaves (no outer green leaves) cut into
3		Cloves garlic, chopped fine
1	lg	(abt 1 cup) celery rib, cut into 1-in pieces
1/2	ts	Hot red chili flakes
1	ts	Salt
2	c	To 3 cups white vinegar

Chili, vinegar, and garlic galvanize taste buds in a traditional Kurdistan pickle of tender inner cabbage leaves. Served with any kind of Oriental or Middle Eastern food.

1. Blanch cabbage in boiling water for 5 minutes. Drain well in a colander and gently press out liquid. 2. Mix cabbage with garlic, celery, chili, and salt and fit into a glass jar w/tight cover. Pour in enough vinegar to just cover the cabbage mixture. Let stand at room temp for 1 day before serving. After serving, refrigerate remainder.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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