Traditional recipes

Pickled cabbage

Pickled cabbage

The cabbage is cleaned of the ugly leaves from above, and its back is hollowed out and filled with coarse salt. Fill a barrel with cabbage halfway, then add the corn, quinces and dried dill. Add the cabbage again until the barrel is full.

Boil 1.3 kg of coarse salt in 4 l of water until they melt almost completely, after which this brine is poured hot over the cabbage. Fill with cold water until the barrel is full.

With the help of a hose, which is inserted into the barrel, it is blown into the water to spread the salt once every 2-3 days for 1-2 weeks or until the cabbage dies. A few days after the cabbage begins to ripen, it is completed with cabbage only if it did not fit in the barrel for the first time. At the same time, take the juice from the barrel so that it does not come out when a new cabbage is added. Continue blowing on the hose until the newly introduced cabbage dies.

It is great served with pork steak, in the form of salad, callita or sarmalute.


300 g sauerkraut
1 large pickled cucumber
1 onion
1-2 potatoes (boiled)
250-300 g mushrooms (pre-cooked & icircn)
2 cloves of garlic
soy sauce
salt and pepper
Preparation time: 15-20 minutes

Step 1: The cabbage will be rinsed in cold water and then chopped
Step 2: The potatoes will be cut into cubes
Step 3: Cucumber and onion will be chopped
Step 4: You will also chop the garlic, as it is smaller
Step 5: Put the sauerkraut, potatoes, mushrooms, cucumbers and onions together
Step 6: You will put olive oil, soy sauce and garlic on them
Step 7: You will mix well and add more salt to taste
Step 8: You will put the salad in the fridge before serving


"Al dente" sauerkraut - recipe

ingredients

Peel a squash, grate it and squeeze the juice. To make it easier to eat, the cabbage is cut into small pieces.

Similarly, carrots should be cut into thin strips, such as matches.

There are special graters to get this shape. But it can also be done by hand, with a sharp knife. Be careful not to get injured.

After chopping the cabbage and carrots, place them in a large bowl and mix with your hands.

Put the vegetable mixture in glass jars.

They can be larger or smaller jars, depending on the number of people you usually have at the table.

In the case of cans, it is advisable to use smaller jars, which you can empty as soon as possible after opening.

The mixture of cabbage and carrots should be stuffed well in jars so as not to leave empty spaces.

Leave a free space of 3 fingers on top. Put a little salt in each jar, then pour water to the vegetables. They must be immersed in liquid.

Put the lids on the jars without squeezing them.

Place the jars somewhere in the house, in a place away from light. Let the cabbage and carrot pickle for 3 days, or until fermented. It depends on how hot the house is.

With a wooden spoon, mix in jars 2 times a day.

After 3 days, close the lids tightly and keep the jars in the refrigerator or in a cool place.

Pickled cabbage can last for several months.

You can serve it with various cooked dishes. But it can be eaten as well as a salad, if you add a little oil.

1. Alina Petre, Atli Arnarson, 8 Surprising Benefits of Sauerkraut (Plus How to Make It), Healthline: https://www.healthline.com/nutrition/benefits-of-sauerkraut
2. Light Recipes.eu, Crispy sauerkraut: https://retete-usoare.eu/varza-murata-crocanta/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Pickled red cabbage with cauliflower

Ingredient:a red cabbage, a cauliflower, a bunch of horseradish, thyme, dill, water, vinegar, coarse salt (to a liter of water put a tablespoon of salt and a tablespoon of vinegar, but you can customize the recipe for sauerkraut to taste your).

For starters, prepare the vegetables. Wash them well, then break the cauliflower into bunches, then cut the fidelita red cabbage. After that, arrange the vegetables in layers for an interesting effect, straining the coarsely chopped horseradish between them, and put thyme and dill on top.

The next step is to prepare the liquid in which the vegetables will stay. As I wrote above, put a tablespoon of coarse salt and a tablespoon of vinegar in a liter of water. Keep in mind that for this recipe you will need about two liters of water, depending on how big the vegetables are. Bring the liquid to a boil for a few minutes, then pour it into jars and close them tightly.

An indispensable culinary presence in the cold season, red sauerkraut delights the taste buds at every main meal, especially if it is served with dishes that blend harmoniously.


How to make sauerkraut for the winter?

Among others pickles we do and sauerkraut in barrels according to my mother's recipe. She learned it from her grandmother (my great-grandmother Buia from Sibiu). It is a simple recipe but with great results every time! Distinct note Transylvanian is given by the seeds of caraway which gives the pickled cabbage a special aroma! Of course we also put the branches of thyme and dried dill and definitely a few hot peppers. Some also put quince slices or corn kernels but our family recipe does not provide them.

We We do NOT put horseradish in sauerkraut because it strengthens the leaves. Horseradish is very useful in cucumbers, donuts or donuts because it gives them firmness (they remain crispy).

From this flour cabbage we make the best traditional Romanian sarmale & # 8211 see the recipe here.


Pork Roast in Pickled Cabbage Leaf & # 8211 something to eat

I bought sauerkraut from the market. There's a lady there who has the best sauerkraut I've ever eaten.

I also had pork, so I made the steak in cabbage leaf. I had been thinking about a baked chop for a while now, I happened to have a back. I portioned it into suitable pieces, about the size of a fist.

I sprinkled it with pepper and browned it briefly in a little oil on all sides. I wrapped it nicely in cabbage leaves & # 8211 one roomy enough for each piece, but there may be two or three, not before placing a slice of thin bacon between the meat and the cabbage leaf.

The meat does not need salt, it will draw from the cabbage enough. I put the pieces of meat so dressed in a pan greased with oil, along with a few small onions left whole, peeled garlic cloves, red pepper slices and some watercress threads, if we still have fresh greens.

I sprinkled the paprika over all this and stopped them with a little more oil. I covered the tray with baking paper and put it in the oven, at the end I removed the paper so that everything browned well.

It was good, I should have smoked more, but I said don't overdo it with this bacon. Of course, the meat can be seasoned / flavored in many ways, I basically preferred it this time. And yes, as you can see, I let it brown really well.


The best sauerkraut recipe: it has few calories and many vitamins

Pickled cabbage helps the immune system fight infections and is full of beneficial bacteria for digestion & ndash grows healthy flora in the intestinal tract even more than a yogurt. That is why it fully deserves its reputation as a remedy for stomach aches.

Pickled cabbage is one of the delicacies that, in autumn, housewives start preparing. Pickled cabbage is useful in winter, and not only for sarmale, but also in other culinary preparations.

Pickled cabbage recipe:

The greens are chosen according to the thinness of the leaves, which must not be much larger than a palm. Then they must be washed and hollowed out, and put a spoonful of salt instead. Then place the cabbages in the barrel: a row of cabbages, a row of coarse salt.

After the barrel is filled, add horseradish, dried dill sticks, bay leaves, a quince or corn kernels, which color the juice, pepper and thyme.

After the operation of putting the goodies in the barrel is completed, it is covered and left without water for 3 days, in order to settle.

Then pour fresh water and chop once every 3 days until sour. In order for the cabbages to always be dipped in brine, some presses are placed on top over which a stone is placed.

Pickled cabbage has few calories and many vitamins

Pickles are low in calories and rich in minerals and vitamins, especially vitamin C. Pickled cabbage has the highest content of vitamin C, 100 g covering a quarter of an adult's daily needs. Pickles that are not cooked, but only slightly scalded, keep the vitamins almost intact, so they are indicated this season.

Nutritionists recommend healthy people to eat pickles in the evening, because they quench their appetite. However, it must be taken into account that they promote water retention in the body. This can be prevented by washing the pickles before they are consumed, to remove excess salt.

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How to put chopped sauerkraut in a jar for the winter?

How to cut sauerkraut?

The cabbage is cleaned from the leaves on the outside, washed and then shaved on a mandolin-type grater (jilau) or cut from a knife so that it is very thin. The stumps are thrown away.

The chopped cabbage is lightly salted and left for 15 minutes in a bowl to soften. Of course we separate the cabbage by color, in different bowls. A bowl with white cabbage, one with tomato and one with a mix of colors.

Then I stuffed the cabbage into clean jars. After soaking a little with salt, the cabbage softened and fit better in containers.


How to put chopped sauerkraut in a jar for the winter?

How to cut sauerkraut?

The cabbage is cleaned from the leaves on the outside, washed and then shaved on a mandolin-type grater (jilau) or cut from a knife so that it is very thin. The stumps are thrown away.

The chopped cabbage is lightly salted and left for 15 minutes in a bowl to soften. Of course we separate the cabbage by color, in different bowls. A bowl with white cabbage, one with tomato and one with a mix of colors.

Then I stuffed the cabbage into clean jars. After soaking a little with salt, the cabbage softened and fit better in containers.


When to put pickled cabbage?

Cabbage is pickled about St. Dumitru (October 26) & # 8211, ie at the end of October & # 8211 in early November, when the weather cools. It dies slowly in 6-8 weeks, depending on how hot or cold the space where it is stored is. Rest assured that you will have sauerkraut for the Holidays!

My mother says that her great-grandmother Buia had a barrel of about 50-60 L placed on a tripod in the basement of the house in Sibiu. The barrel was provided with a tap at the bottom and through it the mill could be released into a bucket. Here's how easy pickles were at the time! The juice was aerated and poured back into the barrel.

We make pickles in plastic barrels of max. 30 L and we vent them with a hose. How much sauerkraut can a family of 4 eat? Let's be serious & # 8230 and so we have about 2 cabbages left when we go out in the winter and move them in bags in the freezer. If you want to make more sauerkraut, I advise you to put it in several barrels of this kind. They are easy to handle and you open them one by one, as you eat the cabbage.

The recipe below is for a 30 L barrel that can hold 9 cabbages (the last one cut into quarters so that it can be well stuffed).

  • 2 bundles of dried thyme
  • 2 bundles of dried dill
  • 4-5 hot peppers
  • 1 tablespoon cumin seeds
  • 2-3 horseradish roots cut into strips
  • 2-3 hands of dried corn kernels
  • quince slices

Two words about the origin of cabbage

Did you know that cabbage is the most cultivated vegetable for more than 6,000 years? It is not known for sure where cabbage first appeared, but the most common theory is that cabbage began to be grown in Europe about 3,000 years ago. In the East, cabbage has been used since 4000 BC. and was originally cultivated in northern China. In ancient Egypt, divine forces were attributed to cabbage and for this reason altars were dedicated to it. The ancient Greeks, as well as the ancient Romans, knew the beneficial effects of cabbage and used it to treat stomach ulcers and plague. In fact, the Romans already knew how to preserve different types of cabbage. Sixteenth-century navigators had discovered that eaten cabbage was a method of fighting scurvy (a disease caused by a lack of vitamin C). In fact, the consumption of cabbage has a long tradition in many countries.