Pickled Red Cabbage
Ingredients
1 small head of red cabbage
2 whole garlic cloves peeled and lightly smashed
½ c red wine vinegar
juice of 1 lemon
2 tbs apple cider vinegar
1 tbs sugar
½ tbs salt
fresh cracked black pepper
Directions
Quarter the cabbage and then using a knife to slice down diagonally towards the cutting board, slice off the core. Then slice each quarter as thinly as possible using a sharp knife or for easy, even slices use a mandolin slicer with the setting clicked in to 1/16 inch thick.
Place the cabbage in a large, deep lidded container. Add red wine vinegar, lemon juice, apple cider vinegar, sugar, salt, pepper and garlic cloves. Toss until cabbage is evenly coated. Place the lid lightly on top of the container (but do not seal it closed) and let sit out at room temperature for two hours. Then toss to coat again, seal, and store in the fridge for a week or so.
