Irish Pickled Red Cabbage

1. 1

   Core cabbage; discard any coarse leaves.

2. 2

   Wash well; drain.

3. 3

   Finely shred cabbage.

4. 4

   Place in large stainless-steel or glass bowl.

5. 5

   Add salt; stir well.

6. 6

   Let stand in cool place 2 days, stirring well several times a day.

7. 7

   On the third day drain cabbage well; squeeze dry in towel.

8. 8

   Place in canning jars.

9. 9

   Combine remaining ingredients in large saucepan.

10. 10

    Bring to boil; cook, stirring, 5 minutes.

11. 11

    Cool; strain.

12. 12

    Pour over cabbage in jars.

13. 13

    Cover; refrigerate.

14. 14

    Allow to age 3 days before serving.

15. 15

    Will keep 6 weeks in refrigerator.

16. 16

    Irish Cooking.

* Per serving · 4 servings · Values may vary.

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