Remove the coarse outer leaves from the cabbage and the coarse stem. Shred the cabbage finely, put in a large bowl in layers with the salt, cover and leave for 24 hours. Drain the liquid from the cabbage and rinse under cold running water. Drain thoroughly and pack loosely in clean cold jars, filling them half-full. Cover with cold spiced vinegar. Press down the cabbage slightly and fill the jar up with more cabbage. Cover with vinegar and seal. Keep for at least a week before using.
© 1978 Mary Norwak estate. All rights reserved.