Summary

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)

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Instructions

1. Clean the red cabbage, cut into small pieces and mix with the salt. Cover and let rest overnight.
2. 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.
3. 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.
4. Serve cold as a salad or heated as vegetables!