---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 1 batch
      24    Cabbage heads (solid heads)
       3    Red peppers; quartered
       1    Fresh horseradish
            -- peeled and chopped
     1/2    Box bay leaves
       1    Garlic head
     1/4    Box dry whole red peppers
      52 oz Salt (not iodized)
   Core cabbage and fill with salt.  Place, core side up,
   in large crock. Layer cabbage, above ingredients
   alternately.  When all has been place in crock, cover
   with large leaves which have been removed from
   cabbage; fill crock with water.  Place a heavy weight
   on top of cabbage; cover with clean cloth.  Should be
   ready in 40 days.  Keep water clean by removing foam
   each day which will begin to form in about 10 days.
   Source: Ivan C. Tiholiz, M.D. “Our Favorite Recipes”
   St. Anthony Croatian Catholic Church Typed for you by
   Karen Mintzias