Red Cabbage Salad
|White vinegar||1⁄2 Pint|
|Garlic||1 Clove (5 gm)|
|Red cabbage||1 Small|
Place vinegar, sugar, crushed garlic, bayleaves, salt and peppercorns into saucepan, slowly bring to boil, simmer 5 minutes.
In bowl, mix together finely shredded cabbage and unpeeled, grated apples, strain over hot liquid; stir, refrigerate.
Can be bottled in sterilised jars and kept 1 to 2 weeks in refrigerator.