12 lb. red cabbage, approx. 3 lg. heads
Salt
2 qt. wine vinegar
1 c. brown sugar
1/2 c. mustard seed
1/4 c. whole cloves
1/4 c. mace
1/4 c. allspice
1/4 c. peppercorns
1/4 c. celery seed
2 sticks cinnamon

Remove outer leaves, core and shred cabbage. Place in large bowl, salting each layer. Cover and stand in cool place 24 hours. Drain thoroughly on paper towel-lined trays or wooden boards about 6 hours.

Combine vinegar, sugar and mustard seed in a large sauce pot. Tie remaining spices in a cheesecloth bag; add to vinegar mixture. Boil 5 minutes. Pack cabbage into hot jars, leaving 1/4 inch head space. Remove spice bag. Pour hot liquid over cabbage, leaving 1/4 inch head space. Adjust caps. Process quarts 20 minutes in boiling water bath. Yield: Approximately 5 quarts.