To make pickled red cabbage, first, cut off and dispose of the outer discoloured leaves from the cabbage. Then, remove the tough inner stalk, slice the cabbage and then wash and drain it well. Next, layer a basin with salt amid layers, and then leave for 24 hours. After that, wash carefully in cold water and drain well. Finally, into clean, sterilised jars pour in cold, spiced vinegar, and then cover and label with dates.