To Sour Cabbage Leaves
In memory of Mary Bisch, from Leona Bisch.
- Medium to large cabbage heads with fine ribs
- 3/4 c pickling salt
- 1 ice cream pail of water
Cut off bottom of cabbage heads(stump)
Remove outer leaves and cut out core. Put cabbage heads in a crock or plastic tub, core holes facing up.
Make brine using 3/4 c pickeling salt to 1 ice cream pail of lukewarm water.
Heads must be covered in brine.
To weigh down, put enough water in a garbage bag to keep heads down in brine and to form a covering for container.
Place in warm shed. Leave till heads are soft and pliable.
Length of time to cure depends on the weather.
When ready, peel leaves off, remove rib, cut into cabbage roll size leaves. Roll into cylinders and put into jars, make sure brine covers leaves. You could also add 1/2 t cooking oil to each jar to help seal jars. Make sure lids are tight. Or easy way is to freeeze the whole pickelled cabbage head.