Shred the cabbage. Sprinkle heavily with kosher or canning salt, turning occasionally and adding more salt until cabbage is limp. Squeeze liquid from cabbage. Drain away and discard any liquid which accumulates.
Slice the tops off the peppers and remove seeds from inside with a spoon. Rinse inside peppers to remove all seeds.
Stuff peppers with the shredded cabbage and pack them standing up into wide mouth Mason jars. Pour vinegar juice over them to within 1/4 inch from top of jar; seal and process for 10 minutes.
Bring this to a boil and pour over peppers in jars.
