Pickled Red Cabbage
This pickle should be used within 2-3 weeks, as the cabbage quickly
loses its crispness. Complements meaty stews and mashed potato.
1 kg (approx. 1) firm red cabbage
3 tbsp salt
1.3 litres spiced vinegar (see recipe
or ready made)
1. Quarter the cabbage and remove outer leaves and center stalks. Finely shred
each quarter.
2. Place cabbage in a large bowl, layer with the salt, cover and leave
overnight.
3. Rinse and drain cabbage thoroughly and pack into jars.
Cover with the cold spiced vinegar and seal immediately.
No person has ever been honored for what he received. Honor has
been the reward for what he gave.
- Calvin Coolidge