Salted cabbage with white wine
This is a modern twist on a very traditional recipe. The white wine gives the cabbage a tart acidic taste which really is good. In theory, salted cabbage can be kept for a long time but you'll probably end up eating it in a couple of days.
Ingredients
1.5 kg of white cabbage
1 glass of dry white wine
2 heaped teaspoons of salt
Cut the cabbages into large pieces, leaving out the thickest pieces of stalk. Slice the pieces so that you have small strips a couple of millimetres thick. Add the salt and scrunch the mixture with your hands so that everything gets well bruised. Add the wine and mix well. Pack the mixture tightly into a large clean jar (or several small ones) and put the lid on, but not tight. After a couple of days at room temperature, the cabbage will ferment and release gas. The fermentation should take about a week to 10 days, then the bubbles will stop. That's the time to screw the lid on tightly. You can start eating the cabbage after fermentation stops but it will keep for several months in a cool place. Try mixing some with a little chopped onion and vegetable oil for a nice salad.