( Please see the sections on "Hints" and Conversion Tables
Pickled Red Cabbage (
|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
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.
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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