Spiced Red CABBAGE

For as long as I have been making sauerkraut, I have also made spiced red cabbage.  This pickled cabbage adds such a unique flavor to whatever you pair it with.  But my favorite dish to pair it with turns out to be tomato soup of all things.  There is something about the cream of the soup and the sharp flavor of the cabbage that just goes well together. 

Makes 1 quart

3 lb. red cabbage (about 1 large head)

2 tablespoons canning salt

¼ cup brown sugar

2 tablespoons mustard seeds

2 cups red wine vinegar

1 tablespoons whole cloves

1 tablespoon all spice

1 tablespoon peppercorns

1 tablespoon celery seeds

Remove outside leaves of the cabbage.  Core and shred.  Layer cabbage and salt into a large bowl.  Cover and let sit for 24 hours.  Rinse.  Drain.  Place cabbage on paper towel lined baking sheets for about 6 hours.    Combine all ingredients but the cabbage in a saucepot.  Bring to a boil for 5 minutes.  Pack cabbage into a jar and pour liquid to cover.  Refrigerate and enjoy in 5-7 days.