Mrs. Eugenie Tater nee Adamache contributed her recipe for making sour cabbage for making cabbage rolls.
Ingredients
- 100 lbs. cabbage
- 7 1/2 lbs. pickling salt (14 c.)
- Water
Preparation
Clean cabbage of outer leaves, dig out the core as much as possible. Rinse in clean cold water. Place core side up into large clean crock or plastic container.
Make a brine of 18 c. water and 1 c. salt and pour over cabbage, repeating until all salt is used and cabbage is covered with brine. Press down with a large platter or clean board that fits down into the container, and weigh down a clean rock or large container filled with water. Cover and keep in a warm place for about 10 to 14 days.
Clean scum as it forms on top. When cabbage is sour enough to suit your taste you can strip off all the leaves, roll them up tightly and pack into clean sterilized jars. Seal and store in a cool place until needed.
This recipe can be halved, or less, if desired.