Fermented cabbage leaves

Semi-finished product suitable for the preparation of sarmi or other meat rolls.

Ingredients:

1 pk large heads of cabbage per 1 l of water 20 g salt water cumin

Procedure:

1. Cut the stem from the cleaned cabbage head and pour boiling water over the head, after 3 minutes cut off the large leaves, twist them, put them in a larger bottle
2. Cover the leaves in the bottle carefully with hot water with salt and cumin (20 g of salt per 1 l of water), weight the leaves slightly so that they are submerged
3.