HOMESTEAD HOW-TO
– 2 pounds of cabbage – 1/3 carrot – 1/3 apple – 1 tbsp. dried or fresh cranberries – 3 peas of allspice – 2-3 clove buds – 1 bay leaf – 2 disks of lemon – 2 tsp. salt – 1 tsp sugar (optional)
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Thinly slice the cabbage using a sharp knife or shredder for best results.
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Peel the carrots and grate them.
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In a large bowl, combine the shredded cabbage and grated carrots. Add salt and sugar, then use your hands to squeeze and knead the cabbage until it releases its juice.
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Core and slice the apple.
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In a clean, 1-liter jar, layer the cabbage mixture with cranberries, apple slices, and your choice of spices. Press down firmly to ensure the cabbage is submerged in its own juice.
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Place a lemon slice on top to act as a weight and add flavor. Cover the jar with gauze and leave it at room temperature in your kitchen.