Preparation

• Toss the cabbage, cucumber, and dill in a large bowl. (Don’t be freaked out by how large the salad looks; it settles as it marinates.)
• Whisk the vinegar, salt, and sugar in a small bowl until the salt and sugar dissolve. Stir in 1/2 cup water. Pour the liquid over the cabbage, and let it marinate, tossing the mixture occasionally, for at least 1 hour or for up to 2 hours. After 1 hour, it should be a bit wilted and crunchy; at 2 hours, the flavor will be even better. Store in an airtight container in the refrigerator for up to 1 week.