Cabbage "Custard"

1 kg cabbage

1 l water

25-30 g salt

5 g anise

5 g cumin

vegetable oil

cranberries/cranberry

This appetizer is one of the oldest dishes of Russian cuisine.

Lb cabbage, cleaned, cut into quarters, put in an enamel or earthenware bowl, add the cumin and anise, pour the boiling brine, cover the yoke, to let the cabbage to cool the brine, put a crust of black bread, for 3-4 days leave in a warm place for fermentation.

Served cabbage "Custard": removed from the brine, put in a salad bowl, sprayed with oil and decorated with berries.