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Wash the cabbage well, wipe and chop as little as possible, put in a large bowl and rub a little salt, leaving it aside.
After 10 minutes, squeeze the juice left and put it in the Crock-Pot slow cooker bowl together with the chopped onion, sliced carrot, hot pepper and spices.
Mix well, add olive oil and a little water.
We set the High function to 2-2.30.
Serve hot or cold! Good appetite!
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