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Sour cabbage for the winter

Sour cabbage for the winter

Put the broth, salt and water to taste in a pot. Add the sliced ​​carrot, cauliflower bunches, sliced ​​beets and celery. Cut the cabbage into 8-10 depending on the size of the cabbage.

When it boils, add the cabbage, let it boil, then put in jars, cabbage, cauliflower, carrots, celery, beets and juice until the jar is full. Put it under the blanket until it cools ... Then they can be used or stored in the pantry.

How to properly put sauerkraut in the barrel?

We are in the middle of the season of preparations and cans for the winter, and the housewives will be happy to find out a new recipe for sauerkraut. The method we propose guarantees that the cabbage will keep, even for a few years. What's more, you can even forget about the tasty food, because it will be as fresh as at the beginning.

This is how to properly prepare sauerkraut for the winter in barrels

Pickled cabbage lovers should know that when they choose to pickle, it must be well cooked. Which means that the vegetable needs to be thick, white and have thin sheets. The brine is prepared using a scale. Therefore, for every 10 liters of water used, add 500 grams of coarse salt. It is the most suitable type of salt for pickles.

How to put pickled cabbage correctly. The secret that few people know to prevent softening

Pickled cabbage should not be missing from any housewife's pantry, as it can be used for a lot of dishes. The biggest mistake housewives make is to put it in plastic barrels.

For 25 heads of cabbage we need 20 sprigs of dried dill, 10 horseradish roots, 10 bundles of dried thyme, 4-5 handfuls of corn kernels, salt, about 1.5 kg, coarse, 1 glass of peppercorns, 3 -4 yellow quinces.

To have a tasty cabbage, the barrel must be oak. The cabbage is left outside for about 15 days, to be touched by the frost and to freeze. The oak barrel is scalded and left for a day with water and 1 kg of quicklime in it, to clean it of impurities. The barrel is washed again in a few boiling waters. Sprinkle a layer of salt, cabbage leaves, thyme, dill, corn kernels and a few slices of quince on the bottom of the barrel.

“The cabbages are cleaned of the first leaves and hollowed in the area of ​​the spine, then they are well stuffed in the wooden barrel, with the hollow upwards. Put salt on each cabbage, and in the barrel, among them are horseradish, dill, corn, thyme, pepper and hard quince slices. Add another layer of cabbage and continue the procedure until the barrel is full. The last layer should be salt and not cabbage. Then adjust the lid and press with a weight to let the cabbage water faster. Cover the barrel with a clean cloth and leave it like this for a day and a night, without walking on it.

If after this interval the cabbage has not left enough water to cover it, boiled and cooled water is added, enough to cover the composition. After a week, empty the barrel on the plug, blow out the cabbage juice and pour back into the barrel on top.

Once a week, the juice is extracted, removed and poured again, several times in a row, the juice from the barrel, until the cabbage has become completely sour. Then the juice is drawn at an interval of 10-20 days, depending on how hot or cold it is outside. After 3 weeks since it was put in the barrel, the sauerkraut from the barrel should be good ”explained Maria Popa.

Sour cabbage with scallops in the oven

Longing for her childhood and her good food, like at my grandmother's house, I prepared this sour cabbage dish with scrambled eggs.

Although pickled cabbage it is highly recommended by nutritionists, we consume it more for sarmale and salad. We prefer, fresh, fresh cabbage for food.

You can also find it on the blog Cabbage recipe from Cluj. I prepare this quite often, more often than sarmales.

Winter recipes

Consult these winter recipes only good to put into practice. If you don't know what to cook during the cold season, follow these winter recipes and prepare delicious dishes with foods specific to this period.

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Ingredients sauerkraut

  • 1 sauerkraut between 1 & # 8211 1.5 kg.
  • 400 gr. smoked meat, ideal are some sausages and / or smoked ham & # 8211 optional
  • 1 large onion
  • 1 donut or red bell pepper or 1 & # 8211 2 tablespoons pepper paste
  • 2 & # 8211 3 large tomatoes or 200 ml. tomato paste
  • 100 ml of sunflower oil
  • 100 ml white wine (optional)
  • 1 tablespoon paprika
  • 7 & # 8211 8 black peppercorns
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Preparation of hardened sauerkraut

Cabbage desalination

Before preparing it, the sauerkraut must be desalted. I put the cabbage head in clear water the night before and the next day I tasted it to see if it was still too salty. If so, or if the sauerkraut has not been salted in time and you want to make it faster, cut the cabbage faithfully, then soak it in 2 l of lukewarm water for at least 30 minutes. Being finely chopped, the salt will come out faster, after which we drain the cabbage well from the juice before putting it in the pot and cooking it. If the sauerkraut contains too much salt even now, it can be compensated by replacing some of the sauerkraut with sweet cabbage.

Preparation of ingredients

1. Peel, wash and finely chop the onion.

2. Finely chop the sauerkraut, if you have not chopped it before desiccation.

3. Wash the donut / pepper, clean the stalks and seeds and cut into cubes. Ham and sausages, if used, cut into pieces of 3-4 cm.

Cooking hardened cabbage

1. Heat the oil in a large saucepan and add the chopped onion, which you heat over low heat, with half a teaspoon of salt, until it becomes glassy, ​​without letting it brown.

2. Add the donut / bell pepper (pepper paste in this case) and cook for 3 minutes, stirring often to avoid burning. Then add the paprika, well drained cabbage and sausages / smoked ham & # 8211 if you want to use meat.

3. Continue to harden and stir over low heat until the sauerkraut leaves no juice. Now add a cup of hot water (if you put cold water, this will stop boiling for a while and the whole cooking time will be extended), bay leaf, cumin seeds and peppercorns. Stir to blend the spices and ingredients well.

4. Cover the pot with a lid and simmer the cabbage for 40 minutes for 45 minutes, taking care to add hot water if needed.

5. While the cabbage is boiling on the fire, turn on the oven and heat to 180 ° C.

6. After the recommended simmering time has elapsed, taste the cabbage and adjust the salt taste. It is mandatory to taste before matching the taste. Pickled cabbage, if it was saltier, can bring enough salt to the preparation, sometimes there is no need to add extra. If canned pepper paste is also used, so is it.

7. Add over the hardened sauerkraut tomatoes or tomato broth and a glass of dry white wine, if you decide to use it.

8. Cover the pan with a lid and place in the preheated oven for another 40 minutes.


After removing from the oven, sprinkle freshly chopped green dill sauerkraut on top, which will give the dish a light, fresh air. It serves hot food, both as a main course, especially if it also has smoked meat, but it can also be a tasty garnish.

Traditionally, sauerkraut goes great served with hot peppers and a polenta. A good tablespoon of sour cream can also be offered at the table. A goodness!

2 thoughts on & ldquo Preserved chopped cabbage for winter & # 8211 spring & rdquo

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