2. Pickled red cabbage
Directions: Add the shredded red cabbage to a colander and add salt (over the sink). Let sit for 2-3 hours. Drain and remove salt by washing. Dry the cabbage with a clean towel. Then, add to a saucepan, wine, vinegar, bay leaves, sugar and peppercorns. Heat to reduce by half and let sit for 10 min. Strain the mixture through a sieve (fine) and remove bay leaves and peppercorns. Add mustard seeds and cabbage to a bowl. Add the liquid over top. Add to sterilized jars. Seal. Will keep in the refrigerator for up to 1 month sealed.