Polish Red cabbage pickle

This is an improvement on saurkraut. Slice a large red cabbage in fine
shreds, place on a large platter and sprinkle well with salt; allow it
to stand three days and then drain. Heat enough vinegar to cover it
nicely, and put in one ounce of whole spices, pepper, cloves, allspice
and mace. Put the cabbage into a stone 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 sulpher and vitamins including vitamin u. Great for ulcers.

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