1 firm red cabbage
About 2 lbs. coarse salt
Hot spiced vinegar

Use a very sharp knife, or a shredder to shred a firm cabbage head finely. Sprinkle salt over the shredded cabbage, toss well to mix. Let stand 24 hours. Turn cabbage into colander, and drain thoroughly. Pack the shredded cabbage in hot sterilized jars and add hot spiced vinegar to cover. Seal. Allow to mellow for at least one week before using: Great with corned beef. Yield 3 (16 oz.) jars.