1 red cabbage
pickling vinegar
salt
1. Take a red cabbage, cut off the coarse outer leaves and shred it finely, leaving out the core.
2. Spread it on a large meat dish and salt it well. Leave it for 24 hours.
3. Next day wash it and put it in jars.
4. Cover it with pickling vinegar.
5. Leave it for at least one week before eating it.
