1 medium size head red cabbage
Shred the cabbage and carrots. Mix well.
2 c boiling water
6 T sugar
2 T salt
1/2 c white wine vinegar or white vinegar
1/3 c vegetable oil
Boil water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade. Put cabbage in the 2 – 3 liter (2 – 3 gal) glass jar in layers: first fill out 1/4 of the jar, push cabbage tight and pour 1/4 of the marinade and 1/4 oil. Add another 1/4 of cabbage and carrot mix, push it down and add 1/4 of the marinade and 1/4 of oil again. Repeat 2 more times until the jar is full. Put it in the bottom shelf of refrigerator (usually, it is warmer there.) Ready to eat right away, this marinated sweet and sour cabbage is even tastier in 2 days. Keep refrigerated and enjoy!