Pickled Red Cabbage

|Pickled red cabbage|red cabbage|½ red cabbage cored and thinly sliced2 tablespoon salt1 L white wine vinegar3 tablespoon pickling spices|Place the cabbage in a large bowl add the salt and toss. Place a plate on top of the cabbage and then a weight on the plate. Leave for 24 hours to extract water from the cabbage. The next day sterilise a minimum of 5 450g jars and lids. Drain the cabbage through a colander and then pack into the jars. Boil the vinegar and spices for 6 minutes (use an enamelled pan). Laddle the vinegar into the jars and seal with the lids. Leave for a minimum of 6 days.|30.00 minutes|1|/boxmaster