This recipe gets its name because of the red cabbage, green cabbage, and carrots used. It takes about a week to make sauerkraut, or longer for a fuller fermentation! Serve a few spoonfuls of this kraut with every meal.
4 cups thinly sliced red cabbage (about ¾ pound)
4 cups thinly sliced green cabbage (about ¾ pound)
2 large carrots grated
1 tablespoons sea salt
1 large cabbage leaf