Pickled cabbage with apple and horseradish

Slice the red onion into rings. Clean the horseradish and cut it into larger pieces. Remove the outer, damaged leaves from the cabbage heads, then wash and dry them. Peel off the next layer of intact leaves and set them aside for later covering.

Cut the cabbage heads in half, remove the core, then shred or coarsely chop the cabbage. Let it rest overnight in a cool place. The next day, thoroughly mix the cabbage with salt, caraway, and onion.

Place a sprig of dill and 2 pieces of horseradish at the bottom of a large earthenware pot or barrel, and cover with a reserved cabbage leaf. Pile a layer of cabbage on top and tamp it down thoroughly to make it compact.