1. Place the cabbage in a stone crock or enamel pan in layers with the salt. Let stand overnight.
2. Press out all the juice and, if desired, rinse the cabbage in cold water to reduce the salt. Drain and measure.
3. In a saucepan, heat to simmering half as much vinegar as there is cabbage. Add the sugar, mustard seed and horseradish. Tie the cloves and cinnamon in cheesecloth and add. Cook, stirring, until the sugar is dissolved. Continue simmering fifteen minutes.
4. Pack the cabbage loosely in hot clean jars and fill to within one-half inch of the top of the jar with the hot spiced vinegar. Seal and process in boiling water twenty minutes.