Assyrian Dishes © ALL RIGHTS RESERVED. 

Pickled Red Cabbage

1 whole Red Cabbage
1 litre White Vinegar
1 tablespoon Sea Salt
1 Litre Water

Ingredients

• Cut the cabbage in quarters & cut the core
  
• Slice the cabbage in thin strips
• Wash the cabbage & strain
• Add the vinegar, water & salt in a pot on high heat until it boils
• Place all the cabbage in a large glass jar 
• ​Pour the vinegar mixture in the jar
  
• Keep on the kitchen counter 1-2 days to ferment
  
• ​The cabbage should be soft & ready to serve on its own or 
  in salad!
  

Directions