Marinade 1/2 pint of water, 100 g of salt, 100 g of sugar and 100 g of vinegar.
Boil the marinade and then pour it over ¼ of chopped cabbage. Keep it for two weeks in the refrigerator.
As for the stewed cabbage, fry gently ½ kg of onions, with ½ kg of apples, butter and 70 g of sugar with the cabbage marinated.
Serve with mascarpone, arugula and toasted hazelnuts.