For such a homemade preparation, you will need a wooden barrel, which you need to fill with water in a few days, then steam it with boiling water on juniper branches.
One bucket of cabbage slices requires one handful of salt and rye flour. Calculate proportions based on this.
Of course, anything can be cooked from such gray cabbage soup. Not only cabbage soup. This is a complete sauerkraut for the winter, very tasty.
A difficult recipe for gray cabbage soup for the winter of home cooking step by step with a photo. Easy to cook at home in 5 days. Contains only 23 kilocalories.
- Preparation time: 9 minutes
- Time for preparing: 5 d
- Amount of calories: 23 kilocalories
- Servings: 10 servings
- Complexity: Difficult recipe
- National cuisine: home kitchen
- Dish type: cabbage soup
Ingredients for ten servings
- Kroshev salting:
- White cabbage 5 kg
- Table salt 100 gr
- Rye flour 100 gr
- Water 5 l
- Gray cabbage soup:
- Potato 1 pc.
- Carrot 1 pc.
- Onion 1 pc.
- Sauerkraut (cooked cabbage crumble) 200 gr
- Vegetable oil 3 table. l.
- Salt to taste
- Ground black pepper to taste
- Bay leaf 1 pc.
- Dill 2 table. l.
Step by step cooking
- First we need cabbage crumble. I'll tell you how to do it.
- We need necessarily green leaves of white cabbage, which are called integumentary. Such leaves are usually not used at all - they are torn off. To make cabbage soup even tastier, dark outer leaves are diluted with light ordinary ones. You can also use heads of cabbage, three pieces. I usually add more white leaves, because dark ones aggravate stomach problems.
- Cabbage leaves must be thoroughly washed and chopped into crumbs, to make such a cut from cabbage, that is, crumbly.
- Transfer the chopped leaves into a tub and pour boiling water (preferably a decoction with juniper twigs for disinfection). After boiling water drain.
- Now add a handful of rye flour and a handful of salt to the crumble, mix. Pour cabbage with five liters of boiling water, cover with gauze and a warm blanket on top. Leave overnight.
- In the morning, remove the blanket, leave the gauze. The barrel should stand up to five days - the fermentation process will begin in it. Every day, pierce the cabbage with a stick, releasing gases. As soon as the foam disappears from the surface, the cabbage is ready.
- Now put a flat wooden lid on top, and oppression on it. Excess brine (liquid completely covers oppression) to scoop out.
- Our gray cabbage soup is ready for the winter. You can use them for other dishes, you can serve instead of a salad.
- We will cook delicious gray cabbage soup.
- Cut potatoes, carrots, onions. Put potatoes to boil in salted water. Fry onions and carrots in vegetable oil. Add cabbage to the fry and simmer for 10 minutes over low heat.
- In a saucepan where potatoes were boiled, mash them with a fork, add roast, spices. And cook for about an hour until the cabbage becomes soft.
- Then turn off the fire, cover the soup with a lid and leave for half an hour on the stove. Season with fresh dill and sour cream.
How to cook crumble from green cabbage leaves for the winter? The recipes for this blank, as well as other issues, we will consider in the article. Today, many do not throw out the lower tops of cabbage, but cook crumbly from it. Green cabbage leaves are able to secrete special acidic enzymes. Thanks to them, the workpiece has its own unusual and unique taste. Villagers in Russia to this day use the lower cabbage leaves not out of prudence, but because of tradition and indescribable taste.
Tools
Often people prepare crumble for the winter from green cabbage. This ingredient in gray cabbage soup is very easy to cook. Previously, a large number of dishes were prepared from green cabbage leaves. First, the tops were crushed with the help of a special stray (chopped), crushing it and folding it into you can use a large knife. To prepare crumble for the winter from green cabbage leaves, you need to take: 1 tsp. sugar, 50 g of salt, 1 kg of green (top) cabbage leaves, half a glass of water, 1 tbsp. l. rye flour.
How to cook?
So, we prepare kroshevo for the winter from green cabbage leaves. First, rinse the leaves thoroughly and shake off the water from them. Put them in a pile and first cut into thin strips, and then chop into squares. Then grind it all with rocking movements from the knife handle to its tip, and vice versa.
Now place the crushed leaves in a large saucepan. Move the crumb and at the same time crush it with your hands. Prepare the brine. To do this, pour sugar and salt with cold water, mix thoroughly and pour into a pan with crumble.
Next, lay a plate on the cabbage crumb and put oppression on top. Leave for a week in the room. Now take a three-liter jar, cover its bottom with rye flour and transfer the cabbage crumble here. It must be well tamped with a wooden rolling pin. Tie the neck with a piece of gauze and put it in the cold. Water will evaporate in it, so it needs to be added occasionally. Harvested kroshevo for the winter from green cabbage leaves is ready! Before cooking cabbage soup, be sure to rinse it with cold water.
Manufacturing nuances
So, you already know how to cook crumble from green cabbage leaves for the winter. Shchi is prepared from it, which owe their unusual taste to cabbage leaves that were not included in the head of cabbage. They are usually crushed in a wooden barrel. They are cut into crumbs with a cut - a special stray, as we talked about above. A cut is a metal open "eight" on a stick. Thanks to this shape, this tool grinds cabbage, including those that have stuck to the sides of the barrel. To create crumbling in wooden boxes, a different cut is used, the configuration of which is similar to the armament of the king's guards from the famous cartoon about the Bremen Town Musicians.
How is it cooked in the regions?
Preparation of kroshev for the winter from green cabbage leaves in different regions is carried out in different ways. This dish is also called differently. In the Pskov province - this is a khryapa, in Siberia - a shanitsa, and in the remote villages of the northwestern region of Russia - sour or crumbly. It is the basis for the manufacture of shtey or gray cabbage soup. In different regions, their distinctive features of fermentation of the workpiece we are considering have been preserved.
Someone pours a handful of rye flour, somewhere they do not add salt, but somewhere they put a loaf of black bread. It is unlikely that a city dweller will be able to fully reproduce the technique for creating crumble, but believe me, its taste is worth it.
Novgorod recipe
So how to cook delicious crumble for the winter from green cabbage leaves? We present to your attention the recipe according to which this dish is prepared in the villages of the Novgorod region. It is on it that it turns out crumbly with the most refined and original sourness.
So, wash the cabbage leaves and load them into a barrel. Put carrots here too (as many as you see fit). Carrots can be grated, but then its taste will not be the same as that of a cut one. It must be remembered that finely grated carrots turn crumbly yellow-orange, which looks unappetizing. To prevent damage to the bottom of the barrel, lay a couple of cabbage leaves on it.
As soon as a portion of carrots and cabbage has been crumbled, transfer it to an enameled basin. Then sprinkle with salt to taste and grind with your hands. The mixture should taste and look identical to fresh cabbage salad. Now transfer it to an enameled clean fermentation tank.
And so on - chop up a portion of carrots and cabbage with a slice in a barrel, shift for grinding and then send it to the tank. After preparing all the cabbage in this way, cover it with a lid. The lid should be slightly smaller in diameter than the tank. Put a heavy oppression on top and wait for the juice to appear.
fermentation stage
Agree, it is very easy to cook crumble for the winter from green cabbage leaves. The photo of this blank surprises everyone. What is the stage of fermentation of this dish? In green cabbage leaves, unlike white ones, there are few natural sugars. Therefore, the fermentation of kroshev is difficult. Depending on the "sugar content" of cabbage, to start fermentation, it needs help in the form of a crust of black bread or a handful of rye flour.
Kroshevo ferments for 5-7 days. During this period, from under the oppression, a thick foam appears at the edges, in which the bitterness of cabbage leaves is located. Therefore, it must be removed.
Once a day, the oppression must be removed and with a clean stick (in the villages a stick is used from a cut) to “pierce” holes in the cabbage (to the bottom) in the center and in a circle. Air comes out through these holes, and a peculiar smell of fermenting cabbage leaves comes from the mass itself. If you do not make holes, then it will turn out crumbly with bitterness. In fact, cabbage needs to breathe fresh air! Also, it must be completely covered with brine. If your cabbage juices are not enough, you need to pour in a little warm water.
After about seven days, all odors will disappear, the white foam will complete its formation, and the crumb will acquire an amazing “sour” taste and green-gray color. This product is very different from regular sauerkraut.
In the villages, the finished crumble is saved in the basement. A city dweller can send it to the freezer and pick it up a little to make gray cabbage soup from crumble.
cabbage soup
Shchi from kroshev is cooked in a variety of ways. The ideal option is the Russian stove. Previously, in the villages they cooked simply - they poured crumbs into a cast iron, added chopped carrots, onions, potatoes, meat. Then they covered it with a lid and put it in the oven in the morning. As a result, cabbage soup from kroshev was languishing (not boiling) and was ready for dinner.
Identical conditions can be created in a pressure cooker. So, pour ice cream crumble for a couple of minutes with cold water. Then squeeze well and put in a pressure cooker. For 400 g of crumble, 4 liters of water are usually poured. Next, the pressure cooker must be put on high heat until the valve is activated. After that, the fire must be reduced (but there should be steam pressure under the lid) and cook for 4 hours.
Then cool the lid of the pressure cooker under running water, remove it. Put in crumbly chopped carrots, parsley, bay leaf, a piece of meat and a whole potato. Cover tightly with a lid and cook for another hour and a half. After the lid has cooled down, you can remove it. Take out the potatoes, add a little broth and mash them with a potato masher.
Return all ingredients to the saucepan. Serve cabbage soup with cream or sour cream, garlic and herbs.
Kroshevo in urban conditions can be simmered for three to four hours on low heat in the oven or on the stove, adding a little water. Care must be taken that the crumb does not burn. At this time, in another bowl, boil the meat broth (pork or beef) - also over low heat. Next, add chopped carrots, bay leaves, parsley, whole potatoes to the meat broth. Then combine the finished crumble with the broth, cook for 30-40 minutes. After that, take out the potatoes and mash with a small amount of broth with a crush, and free the meat from the bones and disassemble it into fibers. Again, combine everything in a saucepan. Serve with garlic and chopped herbs. Enjoy your meal!
Sauerkraut Gray cabbage for Vologda cabbage soupDancing from the stove to the computer!!
Preparation for green sauerkraut cabbage soup
In the Vologda region in October, here and there, the sound of a chopper is heard: people are chopping cabbage soup. This is a whole ritual, a certain stage, ending the garden season and starting a new one - a long cold winter. Kroshevo is the top leaves of white cabbage, dyed green. Since they are tougher than internal ones, they were not chopped, but chopped into small crumbs. Hence the name came from. By the way, when salted, such leaves turn gray, which is why cabbage soup with kroshev was called “gray”. Initially, cabbage soup with crumble was cooked not from a well-fed life. Peasants sold heads of cabbage at the fair, and left only peeled upper leaves for themselves. But, because of the special, pungent flavor, cabbage soup with kroshev turned out to be tastier than with ordinary cabbage.
Green cabbage soup, and they also talk about them: gray, pickled or just winter, are not loved by everyone. Many have never even heard of this dish. But if anyone has tried them, they will never forget the taste. I offer you a recipe for preparing shanits. This recipe was extremely unlucky for two reasons: because of the gray color and the duration of cooking the main dish from them. Added a fly in the ointment and the old name for gray cabbage soup - servile. At the same time, it is completely forgotten that it was cabbage soup from gray sauerkraut that was eaten for centuries during long winter-spring fasts, and those years were very difficult from all sides. What attracts in this recipe is the almost free feedstock - you need green cabbage leaves, which remain in huge quantities after harvesting white cabbage and go, at best, to the compost heap. An additional plus is the taste of cabbage soup, which is obtained only from such leaves and good health even for those who do not eat pickled vegetables for health reasons. By the way, there have been numerous attempts to introduce gray cabbage soup into the diet of convalescents, but they all failed for the above reasons.
To prepare kroshev, you only need covering green cabbage leaves, a sharp knife, salt and a handful of rye flour or a few crusts of rye bread. The leaves are washed, thickened petioles are removed and cut as small as possible. It is not necessary to scald the leaves to make them more soft and remove bitterness, if two subtleties are observed, everything turns out amazingly. One of the main secrets of good gray sauerkraut is very small cutting or cutting. The crushed mass is placed in a glass jar or a wooden barrel, on the bottom of which a handful of rye flour or a few crackers of rye bread are necessarily thrown. Salts are added, as someone used to, and put in a warm place for fermentation. Now the second secret: every day you need to pierce the entire mass to the bottom, only in this case the fermentation will go quickly and throughout the depth of the workpiece. For sourdough, 4-7 days are enough, after which the container with cabbage is stored in a dark, cool place, you can simply freeze it, as was done in the old days.
We will need:
Green cabbage leaves. Those that usually all people throw away if they do not chop cabbage soup. They must be clean, not sick, not eaten by caterpillars. Several loose heads of cabbage and light green covering leaves. They are needed to “dilute” the green leaves so that the window is not too dark. Carrot. Approximately 200 g per 10 liters of shanits. Coarse salt. A handful for 10 liters of shanits. Approximately two handfuls of rye flour.
Cut out thick veins from green cabbage leaves.
Rinse thoroughly.
We put them in a pile and chop with a knife. It turns out like this.
Add some white cabbage. We take the loosest heads of cabbage. They are also with greens, for cabbage soup - that's it. Covering light green leaves are well suited here.
Let's add them too. When all the leaves are chopped, three carrots on a grater and add it to the chopped green leaves.
Add salt. We mix.
Next comes the process identical to sauerkraut. We put the chopped leaves in a container where the cabbage soup will ferment. I have a small plastic bucket. Add rye flour, or rye bread crusts if there is no flour. Scald with boiling water, pour into cabbage in boiling water. Leave in a warm place for 2-3 days. During fermentation, cabbage soup must be crushed with clean hands or pierced with a wooden stick.
After two or three days, we take them out to the cold. Shchi is stored in the cellar (in jars or in the same container where it was fermented, under oppression), in the refrigerator or in the freezer, arranged in bags into portions. It should be noted that when frozen, cabbage soup does not lose its qualities.
Bad notes: It is not necessary to add carrots to the preparation, carrots did not give any flavor, the taste of carrots did not improve, it did not enrich, I did not like pickled carrots.
I invite everyone to hot Vologda cabbage soup!
My grandparents are from the Vologda region, the village of Babaevo. And then they lived in Cherepovets, also in the Vologda region. This is where this wonderful recipe came from. I have a recipe written by my grandmother when I was still at school. I keep it as a keepsake.
Modern possibilities have made it possible to significantly simplify the recipe for preparing the basis of cabbage soup. Unfortunately, I didn't think to take a picture of the process. I'll try to describe. In the sourdough season, there are many top green leaves left. I collect them, wash them well, cut off everything that is spoiled or gnawed by caterpillars. I cut the sheets into pieces of about 10x10, but the size does not matter. At the bottom of the container (I have an enameled bucket) pour rye flour to cover the bottom. then the principle of sauerkraut: the leaves are stacked, sprinkled with salt and necessarily sprinkled with salt with rye flour. If you didn’t find rye flour, you can use ordinary flour and then crumble black bread crusts. I already skip the scalding process (for the softness of the sheet), since there is a pressure cooker and the leaves are still boiled. This leaven under oppression for 4-5 days. No need to stir and pierce like sauerkraut. After that, I wash the leaves from flour and chop them into such a large dust on a combine. (As a child, this was chopped with a cut in a special wooden box).
I lay out the chopped base in jars, ram it. If there is not enough juice, you can fill it with salt water. You can store it either in a cool place or lay it out not in jars, but in portioned bags and on the balcony - freezing is not terrible.
The entire duration of the workpiece is more than paid off when cooking. There are different cooking options. In our family, everything is extremely simple. I put a rich bone with meat in a pressure cooker. I add finely chopped bacon, preferably not salty (for fat content). Medium potatoes without cutting (so as not to boil). and cabbage crumble. Salt is not necessary - the cabbage is salty, you can then add salt to the ready-made cabbage soup to taste. I close and after boiling on the smallest fire I simmer for an hour. All is ready! Grandmother took out the potatoes, crushed them and put them back into the cabbage soup. And I like to put it in rounds and press it myself in a plate. Serve with sour cream, do not hesitate to sprinkle with black pepper, who loves a bite with garlic, well, a glass of wine if desired. It turns out an amazingly tasty dish, from which it throws you into the heat and no colds in winter are terrible.
In the photo that I managed to photograph - guests came, no one leaves without an additive)))
Almost every housewife makes cabbage blanks for the winter. There are a huge number of types of cabbage, and any of them can be cooked in a certain way, so that later in the cold winter you can enjoy the taste of fortified preparations and canned salads.
Therefore, if this year you have a particularly large crop of cabbage, then we advise you to prepare it using any of the methods below that you like.
Cabbage leaves with horseradish
To prepare such a very unusual, but tasty snack for the winter, you will need to take the following products:
Cabbage leaves - about half a kilogram;
Grated horseradish - 300 grams;
To prepare the marinade in the amount of one liter of water, you need to take the following products:
Half a glass of granulated sugar;
Salt - one tablespoon of salt;
Mustard - half a teaspoon of seeds;
Coriander - one pinch;
Vinegar - a glass of 9%;
First you need to take cabbage leaves and prepare them in a certain way. Remove and sort the leaves, cut off ugly places. After that, you need to boil everything in lightly salted water for about 5 minutes. Next, you need to cool everything and cut it into small strips under 8 cm wide, no more. On each strip you need to put a teaspoon of horseradish, already prepared. After that, the cabbage leaves need to be rolled up like an envelope, and then you need to pour everything with the marinade that you prepared from granulated sugar, water, as well as vinegar and salt with spices. Banks must be sterilized for 40 minutes, and then rolled up.
Preparation of kohlrabi cabbage for the winter
Ingredients for kohlrabi cabbage:
Kohlrabi - in the amount of one liter jar;
Also, for each liter jar, you need to take the following products:
Bulbs - 2 pieces;
Black peppercorns - 2 pieces;
To prepare the marinade for one liter of water, you need to take:
Half a glass of granulated sugar;
One glass of vinegar 9%.
You need to take kohlrabi, wash, dry, then cut with a sharp knife into fairly large straws. After that, you need to lower this straw into slightly salted boiling water. You need to take exactly 2 teaspoons of salt per liter of water. After that, you need to rinse everything, put it to dry. Next, you need to take the cabbage and arrange it in prepared jars. Everything must be layered with finely chopped onions. After that, you need to add pepper, pour everything with brine, always straight from the fire. It is prepared only from sugar, water and vinegar. Next, jars with kohlrabi should be placed for sterilization - for half a liter, jars should be sterilized for 20 minutes, jars for one liter should be sterilized for 25 minutes. Everything needs to be rolled up.
Harvesting delicious cauliflower for the winter
To prepare this delicious cabbage for the winter, you need to take the following products:
Cauliflower - 2 kilograms;
Sweet red pepper - one piece;
Fresh parsley - 200 grams;
A head of garlic, you can take any variety - one piece;
Add salt to taste.
In order to cook cabbage in this way, you must first take everything apart into inflorescences. After that, you need to boil everything for 2 minutes in boiling water. Next, you need to throw everything in a colander, and after that you need to wait for everything to cool down as it should. In boiling water, you must add a sufficient amount of vegetable oil, as well as salt, sugar, bite and finely chopped pepper. You also need to put garlic and parsley there. Everything should boil on a sufficiently large fire for one minute. After that, you need to lower the cabbage into the marinade and cook for about 10 minutes. Then you need to take the cabbage while it is hot and roll it up.
Preparation of red cabbage for the winter in honey with the addition of beets
To prepare red cabbage, you need to take the following products:
Beets - 2 pieces;
Red cabbage - 2 kilograms;
Hot pepper - one piece;
Lemon juice for preparing the filling;
Water - exactly 3 glasses;
Coarse salt - one and a half tablespoons;
Honey - exactly 4 tablespoons of honey.
First you need to boil the beets, then you need to peel and cut them into small slices. After that, you need to sprinkle it with lemon juice. Everything needs to be mixed with beets, as well as red pepper, which you cut into very small pieces, and then everything must be put in a fairly large container. To do this, you need to dissolve both honey and salt in hot water and mix gently. After that, you need to pour the cabbage with marinade, and put pre-washed oppression on top. Move the container to a place where it is cool enough, and after 7 days your cabbage will be completely ready.
Red Cabbage with Lemon and Parsley
To prepare red cabbage for the winter according to this recipe, you need to take the products from our list:
Half a glass of salt;
Water - 1.5 cups;
Honey - 2 tablespoons;
Lemon - half a lemon;
One bunch of fresh herbs - to taste;
Hot pepper - exactly 2 pieces;
Beets - 200 grams;
Red cabbage - 5 kilograms.
First you need to prepare the cabbage, cut it into several small pieces. After that, you should wash the lemon and grate it. Then you must remove the seeds, and then mix everything with cabbage. Everything must be transferred to a container where the cabbage will be, and then pour everything with fresh parsley and beets, which you cut into very small cubes. After that, you need to take hot water, dissolve honey in it, as well as salt, add hot pepper and pour your cabbage with all this. After everything needs to be cooled and covered with a lid that is suitable in size, put away in any cool place. And in one week your cabbage will be completely ready.
Harvesting white cabbage for the winter in a marinade
To prepare a very tasty cabbage according to our recipe, you must take the following products:
For one kilogram of cabbage you need to take:
Carnation - 3 pieces;
Black peppercorns - 3 pieces;
Bay leaf - one piece;
A nightingal spoon of salt - without a slide;
To prepare the marinade, you will need the following products:
Water - 4 glasses;
Sugar - 2 tablespoons;
Salt - 2 teaspoons;
Vinegar - one glass of 9%.
Cabbage should be cut into small pieces, and then salt everything and leave to stand for 2 hours. After that, you need to take sterilized jars and put cloves, peppers, and bay leaves on their bottom. Then you need to lay out all the cabbage, then pour the boiling marinade, which you recently prepared from salt, sugar, water and vinegar. At the same time, jars must be sterilized - which are half a liter - you need to sterilize for 20 minutes. Banks that are per liter must be sterilized for 30 minutes. After that, you must roll everything up.
Harvesting cabbage for the winter with the addition of onions
Ingredients for cabbage for the winter with onions:
Cabbage - 3 kilograms;
Carrot - 700 grams;
Onion - 700 grams;
Vegetable oil - 2 cups;
Sugar - exactly a tablespoon;
Salt - one tablespoon;
Bay leaf - a thing;
Black pepper should be added to taste.
You need to take cabbage, as well as carrots, onions, chop all this and put it in a saucepan. Then you need to take vegetables and pour the right amount of vegetable oil there, add sugar, salt, pepper, put bay leaves and add vinegar. After that, you need to mix all the ingredients and put on fire to boil. Then everything must be put in sterilized jars and rolled up. Next, you need to turn everything over, wrap and cool.
Harvesting spicy cabbage for the winter
To prepare spicy cabbage for the winter, you need to take the following
products:
Cabbage - 10 kilograms;
Water - 3 cups of ordinary boiled water;
Garlic and ground pepper should be added to your liking;
For the preparation of brine for 5 liters;
Salt - it is best to take a large table salt - one glass of salt.
You need to take the cabbage and cut it into large slices so that they go into the jars in which you will store the workpiece. After that, everything must be transferred to an enameled pan. From salt, as well as water, you need to prepare a brine, then pour cooked cabbage over it and leave everything for a week. Then you must peel the garlic, pass it through a press, mix everything with a little water and red pepper, you should get a very spicy porridge. After that, you need to get this cabbage from the brine, smear each of the leaves with this porridge and put it back into the jars as tightly as possible. You will still have brine. It must be put in a saucepan on the stove, let it boil, and then cool and strain. All this you need to pour slices of cabbage. Banks should be closed with capron lids and rearranged in a cold place.
Harvested salted cabbage for the winter with the addition of horseradish and carrots
First you need to prepare the following products:
Cabbage - 4 kilograms;
Carrots - 600 grams;
Horseradish root - one piece;
Sweet pepper - one kilogram;
To prepare marinade from one liter of water;
Tablespoon;
Black pepper, bay leaf, cinnamon and dill are added to taste.
Cut the cabbage into very small pieces, add carrots and peppers there, and also rub the horseradish on a grater. After that, you need to put all the vegetables in jars of three liters, shift everything in layers. Cabbage should go first, then carrots, and then peppers, and so on, until the place in the jar runs out.
After that, you need to take water, salt, as well as spices, make a marinade out of all this, and then cool and pour all the vegetables in jars. You can cover with boiled and dry polyethylene lids. Banks should be left in the room for 4 days, and then put away for storage in any cool place.
Harvesting cabbage, apples and mushrooms for the winter
To prepare such a tasty, elegant and mouth-watering preparation, you need to take the following products:
Cabbage - 3 kilograms;
Any mushrooms - 800 grams;
Carrots - 200 grams;
Apples - 300 grams;
Salt - 4 tablespoons of salt.
You need to take the cabbage and chop it into strips, then rub it with salt and put it in a glass or enameled container. Just perfect if you have a small barrel. If not, then you can do without it. Spread the cabbage in layers. Between the cabbage, you need to add apples and mushrooms, which you cut into thin slices and slices, respectively. After that, you need to tamp the cabbage as tightly as possible. Now you need to lay out a pre-prepared wooden circle on top, and install oppression on it. Now you will need to constantly look at the cabbage. It is very important for us that the brine covers oppression. As soon as the cabbage with mushrooms and apples reaches the desired state, you can shift the cabbage and roll it up in sterilized jars. Such a preparation is just wonderful all winter, and even in the spring, it remains.
Harvesting pickled cabbage for the winter
To prepare pickled beets for the winter, you need to take the following products:
Cabbage - 4 kilograms;
To prepare the marinade:
Cabbage juice - 2 liters;
Sugar - one glass;
Coriander - a teaspoon;
Bay leaf - 2 pieces;
A glass with a quarter of 6% wine vinegar.
Cabbage should be shredded very thinly. As subtle as you can. After that, you need to salt everything and leave to stand for about a couple of hours. The cabbage should give juice during this time. You need to drain it. After strain and mix everything with wine vinegar, as well as salt. Sugar and spices. It is necessary to bring everything to a boil, and then cool. The cabbage must be laid out very tightly in the dishes that you have prepared, and after that you need to put a circle on top and a small oppression. Leave everything for a couple of days at room temperature. After the cabbage reaches the desired consistency, it will be possible to rearrange everything in a cold place.
Cabbage marinated with onion and horseradish
To prepare pickled cabbage with onions and horseradish, you need to take the following products:
Cabbage - exactly 5 kilograms;
Onions - 3 pieces;
Horseradish root - 200 grams;
Sugar - 2 cups;
Vegetable oil - a glass;
Bite at 6% - 750 ml;
Bay leaf, black and allspice pepper and salt - everything is added to taste.
Cabbage, as well as horseradish root, must be grated on a coarse grater, while you need to chop the onion very finely and knead everything as it should. Next, you need to take granulated sugar, vegetable oil, bite and spices with salt. After that, you need to mix everything properly, cover everything tightly and leave for one day at room temperature. Let the cabbage stand warm for a day, during which time it will marinate. After that, it must be laid out in pre-sterilized jars and closed. Store only in a cool place.
Harvesting cabbage for the winter, marinated with mountain ash
To prepare cabbage pickled with rowan, you will need to take the following products:
Cabbage - one kilogram;
Rowan - 200 grams;
Tarragon - do not take more than 2 branches;
Horseradish, root, cut into pieces - about 4 pieces;
Cherry leaves - 3 pieces.
To prepare the marinade for such cabbage, you need to take the following products:
Sugar - 1.5 cups of sugar;
Salt - 1.5 cups of salt;
Apple cider vinegar - exactly one glass.
Cabbage should be shredded as thinly as possible. After that, you need to take the mountain ash and sort it out, wash it from dust and dirt, and then cook for about 3 minutes after boiling. Then you need to boil water for the marinade with granulated sugar, as well as vinegar and salt. At the bottom of the jar, you need to put tarragon, and also cherry leaves and horseradish, after that you need to put cabbage and mountain ash and pour everything with the prepared marinade. Banks must be sterilized for 20 minutes, if they are per liter, and then roll up.
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