Sauerkraut Leaves

Boil the white cabbage head in boiling water for 15-20 minutes, remove and drain. Remove the leaves from the stalk, cut out the thick ribs and place the cabbage leaves in an earthenware dish. Boil about 1.5 liters of water with salt, juniper and caraway seeds and pour it over the cabbage leaves. Place a slice of brown bread on top and cover with a weighted plate so that the cabbage leaves are well covered with brine. Now let stand at room temperature for 14 days. If the liquid above the plate has become unclean in the meantime, skim it off and supplement with fresh salted water.

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