Pickled Cabbage - cooking recipe

Ingredients

6 lb. cabbage, cut in 1/4-inch pieces

Preparation

Place in a cooker and cook until tender, salt to taste.
Let drain 1 hour after removing from heat.
Make juice and let set for 24 hours over the cabbage.
You can put in jars and cold pack for 20 minutes, enough to seal lids or you can put in plastic containers while cold and keep in the refrigerator for months.