Kustkraut à la Grandma Elfriede

Ingredients for 4 servings:

• 1 head of white cabbage
• 1 tsp salt
• n. B. water
• 1 tbsp vinegar (herb vinegar)
• 1 tsp caraway seeds

Instructions

Working time approx. 15 minutes; Rest period approx. 30 days; Cooking/baking time approx. 30 minutes; Total time approx. 30 days 45 minutes

Kumstkraut is an old recipe for small white cabbage heads, which will not grow to their full size in autumn

Cut out the stalk from the cabbage head and boil the head thoroughly. Then let it cool. Remove any overcooked outer leaves. Boil a stoneware pot with hot water. To make the brine, boil the water and let it cool. Place the cold white cabbage head in the cooled stoneware pot and cover with the boiled water. Add salt, herb vinegar, and caraway seeds. Cover with a linen cloth and place a plate with a stone on top to weigh it down. Check every two days and put a fresh cloth on top. It must not mold or ferment. After about a month, the caraway cabbage is ready. It can now be chopped up and dressed as a salad. I used vinegar, oil, pepper, salt, and a little garlic powder with fresh onion.