Vinegar Pickled Red Cabbage

The Background:
    Based very loosely on a recipe from a magazine.

The What:
    1 red cabbage
    1/2 cup coarse salt
    1 teasspoon caraway seeds
    5 bayleaves
    20 black peppercorns
    2 liters of white vinegar.

The How
    1. Quarter and core the cabbage, after peeling off the outer leaves.
    2. Shred into 2mm wide strips, (the narrower the better)
    3. Sprinkle with salt, cover with water and leaqve overnight in a NON-reactive
        container.
    4. Drain liquid off the cabbage.
    5. Boil up the remaining stuff for five minutes, making sure to get a large whiff of the
        nasal clearing hot vinegar fumes (like I told one of my staff to do)
    6. Pour over the cabbage and allow to cool.
    7. Stash in the fridge.

Makes a kickass accompiment to rye bread, mustard and pastrami sandwiches, or as a side salad.

Kitchendog