16 cups {2 large heads} shredded cabbage
1/2 cup coarse salt
Cider vinegar
1/2 to 2 cups sugar, depending on sweetness desired
1 Tablespoon white mustard seed
1 Tablespoon prepared horseradish
1 teaspoon whole cloves
4 3-inch cinnamon sticks, broken

1 Layer cabbage and salt in a stone crock or enamel pan.
2 Let stand overnight.
3 Press out juice.
4 Drain and measure.
5 In a saucepan, heat to simmering half as much vinegar as there is cabbage.
6 Add sugar, mustard seed, and horseradish.
7 Tie cloves and cinnamon in cheesecloth; add to pan.
8 Cook, stirring, until sugar is dissolved.
9 Continue simmering 15 minutes.
10 Discard spice bag.
11 Pack cabbage loosely in hot clean jars and fill to within 1/2 inch of top with hot spiced vinegar.
12 Seal and process in a boiling water bath 20 minutes.

MAKES about 4 pints