Sauerkraut

How to make it

1. 1

   You should cut the cabbage into thin, narrow strips the evening before, store it in a crock and pour boiling water over.

2. 2

   The next day the water is poured off, the cabbage is put on in water without salt; after boiling 15 minutes the water is strained off.

3. 3

   From now the cabbage cooks under a lid — preferably in meat stock with a little butter, a spoonful of sugar and a spoonful of caraway added.

4. 4

   By treating the cabbage this way you remove the indigestibility.