Home › The Waldorf Kitchen › Pickled Red Cabbage

Pickled Red Cabbage

Take three red cabbages, trim them and remove the stalks; cut them into thin slices and lay on a dish and cover with salt, leaving them there for twelve hours; at the expiration of which time wash and salt off the cabbage, draining well, and place in a stone jar, mixing in some thyme, mint and parsley and peppercorns; pour in enough strong white vinegar to cover, place the lid on the jar and let it remain there for four weeks, when it is ready for use.