1

Core and shred the cabbage, placing it in a bowl, and generously salting each layer.

2

Cover and let stand 24 hours.

3

Drain and place cabbage in sun 2-3 hours or until dry. Place the cabbage into jars for canning.

4

Place all the spices into a cheesecloth bag. Bring the wine vinegar and brown sugar to a boil with the spices in a bag in them, and boil for 5 minutes.

5

Once the boiled liquid has cooled, pour it over the cabbage in the jars.

6

Process the jars for canning by by covering and 15 minutes for pints or 20 minutes for quarts in boiling water.

Serving size: Entire recipe (272.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.