Serve this tart mix of cabbage, onion, carrots, peppers and dried herbs with fried pork or papusas. I like to make a LOT of this in the winter when cabbage and carrots are at their peak, as it keeps very well in the refrigerator for many months.

Makes 1 quart

½ small green cabbage, core removed and finely shredded 

2 medium carrots, finely shredded

½ red onion, thinly sliced

1-2 jalapeños, thinly sliced

1 tbsp Mexican oregano

2 bay leaves

1 tbsp Kosher salt

2 cups apple cider vinegar

At least 1 day before serving, combine the cabbage, carrots, onion, jalapeño, oregano and bay in a large glass jar. Bring the salt, vinegar and 2 cups of water to a boil and pour over the vegetables. Cover and refrigerate for at least 1 day and up to a year.