Pickled Cabbage

Slice the onion into rings. Cut the horseradish into larger pieces. Remove and discard the outer dirty leaves from the cabbage heads. Wash and dry the cabbage. Peel off the second layer of leaves from the heads and set them aside. Halve the cabbage heads, cut out and discard the tough core, and coarsely shred the cabbage. Let it rest overnight in a cool place. The next day, mix the cabbage with salt, caraway, and onion.

Place a whole dill stalk, 2 pieces of sliced horseradish, and cover with a cabbage leaf at the bottom of a large stoneware crock for pickling cabbage. Spread a layer of cabbage over it and press down firmly.

Add 4 pieces of horseradish, a dill stalk, 3 cleaned and halved apples, and cover with a cabbage leaf. Again, add a layer of cabbage and press down thoroughly.