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2 heads red cabbage
2 tbsp salt
3 - 4 bay leaves
3 garlic cloves
2 cup red wine vinegar
Cut every cabbage head into 4 parts, remove stem and upper leaves, and cut into thin pieces.
Sprinkle with salt, mix, and place in a deep glass or enameled dish.
Keep at room temperature for 2 days, stirring twice a day.
Then, drain, and place in a deep enameled or glad dish, with bay leaves, peppercorns, and cut garlic cloves between the layers.
Bring vinegar to boil, then cool a little, and pour it over the cabbage.
Cover with a fabric, and let sit for 3 days at room temperature.
After that, place it in glass cans, cover, and keep in a cold place (in a refrigerator or at similar temperatures).
One of the best appetizers with this is to mix sugar(on taste), salt(on taste), and vegetable oil, pour over the cabbage, mix well, and serve.
This is a perfect side dish for festive dishes.
It is possible to use this as a staple in Vinaigrette salads.