| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Croatian |
Vegetables |
1 |
Batch |
INGREDIENTS
| 24 |
|
Cabbage heads (solid heads) |
| 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) |
INSTRUCTIONS
Core cabbage and fill with salt. Place, core side up, in large crock.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with 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.
Source: Ivan C. Tiholiz, M.D. "Our Favorite Recipes" St. Anthony Croatian
Catholic Church Typed for you by Karen Mintzias
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