Shred cabbage, add salt and squeeze so that the cabbage has released juice.

Carrots grate on a grater and add to cabbage.

Pepper cut into strips, add to vegetables.

All the vegetables again and season with salt and add chopped parsley. The mixture is tightly put in jars, putting between the rows of grain black pepper and Bay leaf. The mixture should be covered with the separated juice. Top cover with whole cabbage leaves. Leave in a warm place for 2-3 days.

Cabbage can be eaten instead of a salad by adding oil and onion.