SLICE. Slice your cabbage in half, remove the core, and thinly slice cabbage.
MIX. In a medium mixing bowl, add all ingredients (except for the cabbage) and whisk until sugar dissolves. Once dissolved, add sliced cabbage to bowl and mix thoroughly with large spoon.
STUFF. Stuff cabbage tightly into two mason jars. Split the liquid mixture by pouring remaining liquid over cabbage in jars. The liquid will not cover all the cabbage. As the cabbage softens it will start to release water.
CLOSE. Tightly close jars with lids and leave on the counter top for at least 4 hours before serving. The last hour or two, I will usually flip the jar of cabbage upside down so that all the cabbage is covered in the liquid.
SERVE & ENJOY! Enjoy as a topping or a side. Refrigerate leftovers for up two weeks.