Summary

Ingredients

• 1 small red cabbage, whole
• 200 ml sunflower oil
• 100 ml vinegar
• 2 bay leaves
• 5 allspice grains
• 1 tablespoon sugar
• 1 tablespoon salt
• 400 ml water

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Instructions

1. Quarter the red cabbage, pierce several times with a wooden stick (shashlik skewer). Bring all ingredients to a boil in a saucepan.
2. Add the boiling marinade to the red cabbage, cover with a warm cover and let it steep for at least 24 hours (better 48-72 hours) at room temperature.
3. Then store in the refrigerator and serve cold.