Cabbage prepared in this way ripens very quickly but it does not keep well and therefore must be used sooner than others. Choose good, firm heads and trim off any greenish leaves. As soon as rye loaves are removed from the oven, immediately spread straw on the oven floor (the oven must not be very hot, otherwise the straw will burn), and place the heads on the straw one next to another. Close the oven and let the cabbage stew. When the cabbage has become tender, remove the heads from the oven. Cool them and pack into vats, thickly sprinkling each layer with chopped cabbage. Set the vat in the cold cellar to let the cabbage sour gradually. When the chopped cabbage has soured, the heads are ready. Cabbage prepared in this manner has its own special flavor which some people do not like, but its most important merit is that it ripens quickly.
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