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Pickled cabbage


Choose medium-sized cabbages, about 1-2 kg per piece to fit in the barrel and which are not too thick. Peel a squash, grate it and squeeze the juice. Wash the cabbage well and drain.

Meanwhile, clean the carrots, celery and horseradish and wash well. The horseradish is cut into strips, the carrot is cut into rounds and the celery into cubes.

On the bottom of the barrel put dried dill sticks, dried thyme, horseradish, carrots and celery. Put the cabbage in the barrel and strain the carrots, celery and horseradish through the cabbage.

For brine, put a tablespoon of large salt, once in 1 liter of water. I boiled 10 liters of water in a pot and added salt to dissolve it. Brine warmly over the cabbage. If the brine is not enough, prepare it, respecting the proportions (1 tablespoon of high salt once in 1 l of water).

As it dies, the cabbage settles and more cabbages can be added. Beforehand, it is removed and dies with a hose, in a canister, in order to be able to place the cabbage well, without crushing it. The following days are supplemented with cabbage, if necessary.

After 2-3 days, chop (remove and pour back, several times in a row, the juice into the pickle bowl). The more often we spray the cabbage, the better and faster it will die and the death will be very good and drinkable (it will not be sticky)!

To make it easier to peel, we put a pipe in the barrel, through which, with the help of a hose, it is removed to die in a canister or 5 l plastic can. We put the stopper on the can (canister) and shake vigorously several times. After removing a quantity of dies, air can be blown through the hose to shake the die in the barrel. Pour the canister die into the barrel and place the lid.

When we consider that there is no need to top it with cabbage, put celery leaves, dill and thyme on top. To prevent the cabbage from coming out of the brine, put some sticks in the cross. Fill with brine (die) so that it covers the cabbage and put the lid on the barrel.


Pickled cabbage

Pickled cabbage is a basic ingredient in Romanian cuisine, being used for delicious sarmale, but also for baked cabbage or simple salad. Pickled cabbage is not difficult to prepare, but it takes an early preparation, when choosing the best ingredients and spices, for a delicious result.

For pickled cabbage you need cabbage, salt, dried dill, horseradish, quince, corn. The pickling process also requires a little attention, when we cook the cabbage, for about a week, after which we will let the cabbage ripen.

Ingredients

10 kg of cabbage, 1 tablespoon salt / 1 l of water, 5 pieces of dried whole dill, 3 pieces of horseradish root, 2 quinces, 1 corn.

Preparation

The first layer in the barrel will be 3 pieces of dill (cut into pieces), corn, quinces (cut in four), horseradish (cut into strips) and a hose necessary for pruning. Place the cabbage cleaned of dirty leaves, washed and the rest of the dill.
Cover with a lid and put a weight for a few hours, ideally from evening to morning.
Mix the salt with water and then pour into the barrel so that it covers the cabbage.
Cover the barrel, and after a day we start pruning. Every day we cook the cabbage, about 3-4 minutes, for 7 days.
The cabbage dies in a period of about a month and a half. We use it to obtain sauerkraut, salads and various foods.


Rice with sauerkraut, simple recipe, cheap, very tasty & # 8211 VIDEO

Rice with sauerkraut, recipe from grandparents' recipe, simple, cheap, surprisingly tasty, with ingredients at hand. It is a fasting recipe but can be easily transformed into a delicious garnish in addition to a fried sausage or a tasty piece of meat.

As for any lucky man in this world, my childhood memories are populated by the image of my grandparents. And among these memories, culinary delights occupied an important place. It's not necessarily sweets, although they also occupied a basic place, but all those foods that we enjoy hamesiti after a healthy game.

My grandparents were very faithful people. It wasn't that kind of noisy Christianity punching him in the chest. Their faith was silent but hardworking. They went to church, kept all the fasts, prayed daily and in the morning and in the evening and did everything with a remarkable discretion which, for me, a child who observes them every day, made me and still makes me want to have that peace and zeal. what seemed second nature to them.

As I was telling you, my grandparents held all the posts. There were many grandchildren in their house, children also came to the table - they had 3 boys and a girl & # 8211 and especially the boys, as long as their grandmother lived, they almost came to eat with them even after they got married. This is how, heartily, my grandmother cooked as much as for a barracks, ready at any moment to feed to the brim any guest whose threshold will be crossed. On fasting days, he always made sure to cook sweets for the young people who roamed the house. how much they assured us that we (especially children) are young and do not yet have to fast.

You found & # 8230Salivam with the plate in hand in the pot with rice with plums more like an occasional cake. So the poor grandparents shared their fasting food with a crowd of hungry, fasting but still greedy for fasting dishes.

I somehow reconstituted this rice with sauerkraut from memory. I asked my mother how it was done, but she couldn't remember it. I also looked in various cookbooks where, just like that, I didn't really find it. I came across a kind of variant in a recipe book for restaurants but there the cabbage was more than the rice, it also used broth, which I am sure was not found in the grandparents' recipe & not that this would be a problem if you want to use and was used sweet cabbage not pickled.

I decided to cook it the way I remembered it and it turned out better than I expected, in fact it came out exactly as I remember it from my grandparents' pot. I just found that it takes a dose of sauerkraut to get that taste. But it's not something nailed down. You can experience this aspect, you can put more cabbage or less and see which option you like best. My husband and I agreed that more rice and less cabbage is what we like.


Pickled cabbage ready in 10 minutes & # 8211 a light recipe, to everyone's liking

If you want to enjoy sauerkraut at any time, then try this recipe. Cabbage tastes delicious, that's why everyone loves it. In addition, it is very healthy.

You need:

  • 2 tablespoons pickling salt
  • 10 peppercorns, 4 bay leaves
  • 100 ml of wine vinegar, 100 ml of sunflower oil
  • 100 g of sugar per liter of water

How to prepare ready-made sauerkraut in 10 minutes?

Give the cabbage and carrots through a coarse grater. Peel a squash, grate it and slice it. Mix the carrots, cabbage and garlic.

Pour the water into a saucepan and put it on the stove over low heat. Add pickle salt, peppercorns, bay leaves, wine vinegar, sunflower oil and sugar. Cook the mixture for 10 minutes, then allow to cool.

Put the cabbage, carrots and garlic in a 3 liter glass jar. Pour over the cooked and cooled mixture. Now all you have to do is close the jar tightly with a lid and put it in the fridge.

Try this recipe and you will instantly fall in love with this sauerkraut. You can also recommend your friends to try the recipe. They will definitely be happy too.

Pickled cabbage in this way can be eaten with all kinds of dishes. It is absolutely delicious! You must try it. In addition, you do not have to spend too much time in the kitchen to put sauerkraut in this way.


The mistake we make when we pickle cabbage! Here is the correct recipe

Pickled cabbage recipe. Knowing that Romanians make their plans for the winter pantry in advance, today we present you the correct recipe for sauerkraut and we tell you when you have to put it in barrels to make it perfect.

On Saint Dumitru, sweet cabbage dishes are eaten and immediately after that you start pickling the first barrel of cabbage! This is because the Romanian tradition of "canned food for winter" says that cabbage is pickled between Saint Dumitru and Saint Andrew.

How many times in this interval and how many barrels of sauerkraut are you going to put, it's your job. But if you want to do everything according to custom, then you have to fill a barrel with sauerkraut at St. Dumitru's (let it ripen until you enter Lent then) and put another one at St. Andrew's, so that the sauerkraut is still good to eat when enter Lent.

So here is the recipe for sauerkraut:

What do you need to know when choosing cabbage? It should be well cooked, thick, white and with thin sheets (it will be useful for sarmale). And the brine is prepared on the scales: for every 10 liters of water, 500 gr of coarse salt, from the one suitable for pickles.

Clean the cabbage barrel well (wash it and shake it) then place on its bottom a few (shorter) wooden logs. Sprinkle the spices on top of them: sprigs of thyme, pepper (tied in gauze bags), dried dill. Peel and cut carrots and celery roots into round slices, peel and cut horseradish roots lengthwise - and throw them in the barrel (you can always put only one part and throw the rest among the cabbage heads , as you put them in the barrel). Some add beets - and then the cabbage will turn pink, or corn kernels - which will make the cabbage yellow-gold.

Cut each cabbage straight from the back, then you dig inside it and put a pinch of salt in it. The cabbages are placed in the barrel only with the back up. Press well, place a wooden grate on top, press with two or three river stones or granite and cover with a large, clean towel. Leave it like this for two days.

You're preparing during this time brine for sauerkraut. Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on.

In the next days, the cabbage must be pricked… Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and grill, wash and dry. Wipe with a dry cloth and the walls and the edge of the barrel (up to the level of the mill). You take a thick, long hose, put it in the mill, slip it through the cabbage, and blow hard into it.

After the first week, pruning is done less often, so you can fix the lid. When left dry for Christmas Lent, the cabbage in the barrel placed by Saint Dumitru (or immediately after) should already be sour, good for sarmale (and good for drinking, in the mornings of hangover…).


Pickled cabbage

Pickled cabbage is a basic ingredient in Romanian cuisine, being used for delicious sarmale, but also for baked cabbage or simple salad. Pickled cabbage is not difficult to prepare, but it takes an early preparation, when choosing the best ingredients and spices, for a delicious result.

For pickled cabbage you need cabbage, salt, dried dill, horseradish, quince, corn. The pickling process also requires a little attention, when we cook the cabbage for about a week, after which we will let the cabbage ripen.

Ingredients

10 kg of cabbage, 1 tablespoon salt / 1 l of water, 5 pieces of dried whole dill, 3 pieces of horseradish root, 2 quinces, 1 corn.

Preparation

The first layer in the barrel will be 3 pieces of dill (cut into pieces), corn, quinces (cut in four), horseradish (cut into strips) and a hose needed for pruning. Place the cabbage cleaned of dirty leaves, washed and the rest of the dill.
Cover with a lid and put a weight for a few hours, ideally from evening to morning.
Mix the salt with water and then pour into the barrel so that it covers the cabbage.
Cover the barrel, and after a day we start pruning. Every day we cook the cabbage, about 3-4 minutes, for 7 days.
The cabbage dies in a period of about a month and a half. We use it to obtain sauerkraut, salads and various foods.


  • two medium pickled cabbages
  • 150 g round grain rice
  • a medium onion
  • a tablespoon of lard (or 3-4 tablespoons of oil)
  • a plate of pork chops
  • 200 ml concentrated tomato juice
  • two or three tablespoons of tomato broth
  • a teaspoon of hot pepper paste (or hot pepper paprika)
  • two tablespoons of dried or fresh dill
  • a teaspoon of dried thyme

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What are the benefits of sauerkraut

Pickled cabbage can get rid of viruses

Pickled cabbage, cucumbers, donuts, cauliflower - all this completes our menu in the cold season and gives the body the substances it needs. In the cold season, fresh vegetables reach our table much less often, either because they are not found or because they are too expensive. Fortunately, pickles picked in the fall can partially compensate for this food deficit.

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 eaten, to remove excess salt. They can also be desalted if kept in cold water for half an hour. Even if the taste is not as good, you will avoid excess salt.

When it is not recommended to eat pickles

Not everyone can enjoy the taste of pickles. People with heart, diabetes or gastric problems should refrain from consuming them. People with gastric problems may experience allergic reactions due to the fermentation of vegetables, and those with hypertension should be very careful with excess salt. And during the menstrual cycle it is better to refrain from eating pickles, because high hormone levels make the body retain more water than usual.


The biggest mistake housewives make when pickling cabbage! This is the right recipe that you will not fail!

Today we will teach you how to pickle cabbage in barrels. Pickled cabbage is a real storehouse of vitamins and minerals, has an unmistakable taste, strengthens the immune system and helps in the detoxification process, so it is an ideal product in diets. For the preparation of sauerkraut you will need only a few ingredients, the whole secret is in the method used. Pick up the cabbage according to this recipe and you will get a delicious, very fragrant and crunchy snack, ideal for meat, potato and bean dishes.

INGREDIENTS FOR A 100 L BARREL

-1 plastic hose with a length of 1.5 m

METHOD OF PREPARATION

1. Prepare the cabbage: remove the upper leaves, remove the stalk, cut the lower part in a cross and sprinkle with salt the cut part.

2. Place the cabbage heads as tightly as possible in a barrel and place the hose between them, one end of the hose should be at the bottom and the other end should protrude from the barrel.

3. You can add cobs of dried corn, horseradish root, onion cut in half, quince, apples, pieces of beets. Dissolve the remaining salt in cold water and pour the brine over the cabbage. Do not be afraid, if at first the cabbage will be a little above the water, after a few days it will leave. Place a weight on top of the cabbage heads.

4. After 4-5 days start blowing in the hose. During this time, all the cabbage heads must be left and only the weight remains. Remove the weight and blow hard 10 times to mix the brine well. Repeat this procedure 2 times a day for 2-3 weeks.

5. Pickled cabbage will be ready after 1.5-2 months. A white foam will form on the surface of the brine, which is normal. You can take it carefully with a foamer or push it with a gauze.

Note:pickle the cabbage in a cool place, in the pantry, basement or on the balcony.