Categories: Relishes, Pickles, Spices/etc. 
      Yield: 1 servings 
  
      1    Red cabbage (2 lb)                  5 c  Distilled malt vinegar 
      3 tb Pickling salt                       2 ts Caraway seeds 
      2 tb Pickling Spice                  
  
  Cut cabbage in fourths and discard center stalk. Shred cabbage finely. 
  Layer in a colander with salt and let stand overnight. 
   
  Put Pickling Spice and vineagr into a saucepan. Bring to a boil and boil 3 
  minutes. Remove from heat and cool. When cool, strain and reserve liquid. 
  Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until 
  needed. Prepare lids as manufacturer directs. 
   
  Rinse cabbage well under cold running water. Drain thoroughly and mix with 
  caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over 
  cabbage to cover completely. Wipe rims of jars with a clean damp cloth. 
  Attach lids and place in canner. Process 10 minutes in a boiling-water 
  bath. Store in a cool dry dark place at least 5 days before serving. 
   
  Makes about 4 pint jars. 
   
  NOTE: Use cabbage within 2 months; if left longer cabbage loses its 
  crispness. Garnish with an Italian parsley sprig, if desired, and serve as 
  an accompaniment to cold meats and poultry.