Pickled Red Cabbage (
No 1)
| 1 medium ( 4 kg ) red cabbage |
2 tablespoons coarse cooking salt |
| 3 cups white vinegar |
2 cups water |
| ½ cup of sugar |
1 tablespoon cloves |
| 1 cinnamon stick |
2 teaspoons black peppercorns |
| ¼ teaspoon ground nutmeg |
¼ teaspoon ground ginger |
Remove discolored
outer leaves from cabbage. Cut cabbage into quarters and remove the thick core. Shred the
cabbage finely, and place in a bowl in layers, sprinkling between each layer with the
salt. Cover and stand overnight.
Drain the cabbage,
rinse under cold water. Drain well and pack the cabbage into a sterilized jar.
Combine the
remaining ingredients in a large saucepan, bring to the boil and cool. Strain the vinegar
over the cabbage in the jar to cover completely. Seal.
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