Apple Red Cabbage

Bring one l of water to a boil with half the salt and cool. Quarter the red cabbage and remove the stem. Cut cabbage into very fine strips. Mix with remaining salt in a baking bowl and mash with a masher or possibly a bottle until cabbage looks glazed. Core and chop peeled apples. Mix with red cabbage, onion rings, thyme and marjoram, caraway seeds and bay leaf. Fill into the preserving jar and squeeze tightly with a masher so that the air bubbles escape. Cover with vine leaves. Mix cooled salted water with the bread liquor and pour it over the vegetables. Cover the jar with canning wrap or possibly a lid and let stand at room temperature for about eight days. Then place in a cool, dark room or possibly in the refrigerator. The cabbage can be eaten at the earliest when the broth is clear.

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