Sweet and sour pickled red cabbage

Ingredients for 1 servings:

• 500 g red cabbage
• 2 tbsp salt
• 250 ml water
• 125 ml apple cider vinegar
• 125 ml red wine vinegar
• 3 tbsp raw cane sugar
• 1 tbsp caraway seeds
• 2 garlic cloves
• 2 bay leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

perfect as a topping for salads, burgers and bowls

Cut the red cabbage into thin strips and toss with the salt in a bowl. Let stand for 20 minutes, stirring occasionally. Then place in a sieve and rinse with clean water. Place the red cabbage in a sufficiently large pot. Peel the garlic and crush it with the flat side of a knife. Add it to the red cabbage along with the remaining ingredients. Simmer the red cabbage in the stock for 10 minutes. Then, while still warm, transfer the stock and the cabbage to a suitably sized glass jar. Let it cool and store in the refrigerator.