Marinated Red Cabbage for Hors-d'œuvre

Ingredients

• red cabbage
• fine salt
• garlic cloves
• peppercorns
• bay leaf
• vinegar

Instructions

1. Prepare the cabbage in a fine julienne as in the preceding recipe and put it in a terrine or deep dish.
2. Sprinkle it with fine salt and leave it to macerate for 2 days, stirring it often.
3. Drain it and put it in a pot with the garlic cloves, peppercorns and bay leaf.
4. Cover with raw vinegar, or with boiled vinegar gone cold, and leave to marinate for a day or two.