quick-Pickled red cabbage

Yield: 4-6 as a side dish
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Ingredients:

• 1/2 medium head red cabbage
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 2 teaspoons sugar
• 2 cloves garlic, smashed
• 2 dried bay leaves
• 2 teaspoons caraway seeds (optional)
• 1 teaspoon salt
• black pepper

Directions:

1. Make at least 4 hours before serving
2. Slice cabbage in half, then in quarters. Remove the core. Shred cabbage finely with a mandolin slicer or very sharp knife. Place in a large glass bowl or jar.
3. Place water, vinegar, and sugar in a bowl and whisk together until the sugar is mostly dissolved. Stir in the smashed cloves, bay leaves, caraway seeds (if using), salt, and a good grind of black pepper. Pour over the cabbage. Seal or tightly cover the jar/bowl and let sit on the counter for 3-4 hours. Stir then seal and place in the fridge until chilled (at least 1 hour). 
4. Stir before serving and be sure to not grab any of the garlic cloves as you serve. 

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