Red Cabbage in Bucket
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 d 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 kg red cabbage
- 100 g salt
- g 1,250 suar
- 600 ml vinegar (wine vinegar)
- 300 ml vinegar (brandy vinegar)
- 4 bay leaves
- 4 clove (s)
Print Recipe
Pin Recipe Instructions
- Clean the red cabbage, cut into small pieces and mix with the salt. Cover and let rest overnight.
- The next day, put the cabbage with the sugar, the vinegar, 1/2 l water, the bay leaves and the cloves in a large saucepan and simmer for a good hour. Then let it cool down.
- Put the cooled cabbage in a clean, food-safe bucket with a lid. Close the bucket and keep it cool. The red cabbage will keep for several months.
- Serve cold as a salad or heated as vegetables!
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