posted by Lynnabeth 07-27-102 3:25 PM
Kiseli Kupus
(Yugoslavia)
24 cabbage heads (outer leaves removed and set aside)
3 red peppers, quartered
1 fresh horseradish, peeled and chopped
1/2 box Bay leaves
1 garlic head
1/4 box dry whole red peppers
52 oz. salt (not iodized)
Core cabbage and fill with salt. Place, core side up, in large crock. Layer cabbage and above ingredients alternately. When all has been placed in crock, cover with large outer leaves that have been set aside and fill crock with water. Place a heavy weight on top of cabbage; cover with a clean cloth. Should be ready in 40 days. Keep water clean by removing foam each day which will begin to form in about 10 days.