Has anyone heard of fermenting a whole head of cabbage (referred to as
"sour head" on the pages I've looked at) to make sauerkraut instead of
shredding it? If so, is there a recipe/process for it?
I've tracked it down as far as the Balkans (Serbia/Croatia), and it
seems to be used as leaves for making cabbage rolls (please start a new
thread/new message if discussing cabbage rolls/stuffed cabbage in
general, thanks, I'm really looking for this particular preparation).
B/, moderator hat off
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