Halve the cabbage and remove the core, then shred it finely with a mandoline or a very sharp knife.
Add the shredded cabbage, vinegar, sugar, salt and Gewürzhaus Apple Cake Spice to a medium sized pot.
Heat to a soft boil and cook for about 15 minutes, stirring frequently.
Turn off the heat and let it cool slightly for 5-10 minutes. Transfer the mixture into warm glass jars and seal tightly with an airtight lid. The cabbage will keep in the fridge for a week or two.
Recipe Note
Serving suggestions:
The pickled cabbage can be eaten straight from the jar as a pickle or used as a sandwich filling.
Make it into a salad by adding orange segments, dry roasted walnut pieces, shredded parsley and dress with some extra virgin olive oil and orange juice.
