Lightning Quick Pickled Purple Cabbage

• 1/2 whole Head Of Purple Cabbage
• 1 cup Red Wine Vinegar
• 1/2 cups Apple Juice
• 1 teaspoon Ground Cloves

1. Chop or shred the purple cabbage. When I want to get the job done quickly, I break it down into wedges and toss it into the food processor. This makes a finer consistency cabbage as opposed to the stringier version you find in slaw recipes or on salads. It's up to you.
2. Pour the processed cabbage into a large mixing bowl and coat with the red wine vinegar and toss. The cabbage will soak up the vinegar, but you want just enough so that it's slightly soupy at the bottom of the bowl. Adjust the amount of vinegar if needed.
3. Next add in the apple juice and cloves and mix well. (If you don't have ground cloves, you could use whole cloves, just don't forget to fish them out later!)
4. Cover and refrigerate for about an hour.
5. Serve and eat as a side, snack or condiment. In my house, we eat this cabbage on top of salads, in tacos and even on soups!

head of purple cabbage, red wine vinegar, apple juice, ground cloves

Taken from tastykitchen.com/recipes/sidedishes/lightning-quick-pickled-purple-cabbage/ (may not work)