Cabbage-Walnut Pate

• 2 medium-size heads cabbage, about 3 pounds
• 1 1/2 cups walnuts
• 1 cup onion, chopped coarse
• 2 teaspoons Asian chili paste or sauce
• 1 teaspoon salt
• 4 tablespoons red-wine vinegar

1. Quarter and core cabbages.
2. Put in pot and barely cover with water; put cover on pot and bring to boil.
3. Cook until tender, 15 to 20 minutes.
4. Drain until cool.
5. In food processor, mince nuts fine; set aside.
6. Put onions in processor and mince fine.
7. Press excess water from cabbage and add to food processor.
8. Process until chopped fine.
9. Add walnuts to mixture, along with chili paste, salt and vinegar.
10. Mix thoroughly.
11. Chill.

cabbage, walnuts, onion, asian chili paste, salt, redwine vinegar

Taken from cooking.nytimes.com/recipes/4537 (may not work)