Polish Red cabbage pickle

This a recipe for red sauerkraut. It is sweeter than the regular one, but it is still an excellent source of C vitamin.

1 large red cabbage

salt

vinegar

1 ounce of  whole spice

pepper

3 bay leaves

mace spice

3-5 cloves

1. Slice a large red cabbage in fine shreds, place on a large platter or bowl and sprinkle with salt. Let it stand three days and then drain.

2. Heat enough vinegar to cover the cabbage and put in whole spices, pepper, cloves, bay leaves and mace.

3. Put the cabbage into a jar, pour the boiling vinegar upon it, cover and let stand three days.

I love red cabbage in Poland. They sell it at every deli. How can cabbage not be good for you. You can eat cabbage and grow young and beautiful. It has lots of sulphur and vitamins including vitamin u. Great for ulcers.

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