Pickled Cabbage

INSTRUCTIONS

• 1
  Slice the onion into rings. Cut the horseradish into larger pieces. Remove and discard the top dirty leaves from the cabbage heads. Wash and dry the cabbage. Peel the second layer of leaves from the heads and set them aside. Halve the cabbage heads, cut out and discard the tough core, and coarsely shred the cabbage. Let it rest overnight in a cool place. The next day, mix the cabbage with salt, caraway seeds, and onion.
• 2
  Place a whole dill stalk, 2 pieces of sliced horseradish, and cover with a cabbage leaf at the bottom of a large stoneware pickling crock. Spread a layer of cabbage on top and press down firmly.
• 3
  Add 4 pieces of horseradish, a dill stalk, 3 cleaned and halved apples, and cover with a cabbage leaf. Again, add a layer of cabbage and press down thoroughly.
• 4
  Continue this way until the entire crock is filled. The last layer will be horseradish, dill, apples, and a cabbage leaf. As you press, the cabbage will release juice, which you should remove.
• 5
  Weigh down the contents of the crock, cover it, and let it rest in a warm place for 14 days. Afterward, move the crock to a cool room or cellar.
• 6
  The cabbage can be consumed after 14 days, but it will taste better after a month.