Hot Chinese-Style Cabbage Slaw - cooking recipe

Ingredients

1/2 large head cabbage, cut in 2-inch squares, rinsed and drained
4 c. boiling water
salt to taste
1 1/2 tsp. crushed red pepper
4 cloves garlic, crushed

Preparation

Pack cabbage in 2-quart jar or container with tight-fitting lid.
Add remaining ingredients.
Cover tight; let stand at room temperature for 24 hours.
Will keep refrigerated up to two weeks. Makes 10 servings.