Pickled Red Cabbage

• Red Cabbage
• Salt
• Pickling vinegar
• Pieces of cinnamon stick

Finely shred the cabbage and layer in a shallow non-metallic container, sprinkling each layer with salt. Leave to stand for 24 hours. Drain off all the moisture. Pack the cabbage into jars adding a piece of cinnamon stick to each. Cover with pickling vinegar and seal. Cover with pickling vinegar and seal. Eat within 3 months or the colour may change.