Red cabbage in a bucket

Ingredients for 10 servings:

• 4 kg red cabbage
• 100 g salt
• 1,250 g sugar
• 600 ml vinegar (wine vinegar)
• 300 ml vinegar (spirit vinegar)
• 4 bay leaves
• 4 cloves

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Clean the red cabbage, chop it finely, and toss it with the salt. Cover and let it rest overnight. The next day, place the cabbage in a large pot with the sugar, vinegar, 1/2 liter of water, the bay leaves, and the cloves and simmer for a good hour. Then let it cool. Transfer the cooled cabbage to a clean, food-safe container with a lid. Seal the container and store it in a cool place. The red cabbage will keep for several months. Serve cold as a salad or heated as a vegetable!