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Red Cabbage in Salt

4 servings

Ingredients

• Red cabbage, fine-leaf (as needed)
• 5 liter Water
• 275 g Salt
• Bay leaves (a little)
• Black pepper, whole (a little)
• Cloves (a little)
• Dill (a little)
• White mustard (a little)

Instructions

1. Choose firm heads of fine-leaf red cabbage, prepare and slice them as for sauerkraut, and pack them tightly into not-too-large stoneware pots.
2. Sprinkle some bay leaves, whole black pepper, and cloves between the layers, and also add a few dill stalks.
3. Cook a brine from 5 liters of water and 250-300 grams of salt, and pour it over the cabbage once it has cooled.
4. Place a bag of white mustard on top, then a board weighted with a stone, and seal the pots with a bladder or strong paper.
5. To serve, remove the cabbage, squeeze it lightly, and dress it as a salad with vinegar, oil, and pepper.

Modernized from a treasured 19th-century German cookbook.