Measure out 3 pails of chopped cabbage, pack it into a vat, salt it as usual and pound it thoroughly with a wooden mallet (kolotushka). For this amount of cabbage, add 1 bottle of white table wine. It does not matter what kind, only of course use the cheapest sweet wine available. Pour it over the cabbage, trying to cover all the cabbage evenly. It is best to pour it from a small watering can. Set the cabbage to sour in the usual manner in the cold cellar. Cabbage prepared in this way is unusually tasty.