Choux rouges (Red Cabbage Hors-d'oeuvre)

Ingredients

• red cabbage
• vinegar
• 100 grammes reinette apple

Instructions

1. Shred the red cabbage into a fine julienne.
2. Marinate it in vinegar for 6 hours, then drain it.
3. Add the value of 100 grammes of peeled and sliced reinette apple per livre of julienne.
4. Season like an ordinary salad.