1) Scrub potatoes well and cut into matchsticks.
2) In a large bowl stir together warm water and salt until dissolved. Add potatoes and cabbage leaves. Cover with plastic wrap and store in a cool place for 4-6 days (not the fridge, but a basement or pantry works well).
3) When ready to fry fries, drain fries and heat oil to 325 degrees F. Fry potatoes in batches for five minutes until fries are cooked through, but they won’t get crispy during this fry stage. Remove fries and let drain on a large baking sheet lined with paper towels.
4) When all fries are fried, turn heat up to 375 degrees F. Re-fry fries, in batches, for 2-3 minutes until fries are very crispy.
Drain fries and serve with ketchup or other dips. They shouldn’t need any extra seasoning.