To Sour Cabbage Leaves Recipe 485

HOW TO: SOUR CABBAGE

Steps:

• Determine the size of your brining container. This will vary depending on the size of the cabbage heads and the quantity you'll be souring.
• Once you've determined your container size, you'll want to reduce about 20% of the total volume and consider that to be your brine quantity. For example, 12 L tote, so I'll use 10L of brine.
• Calculate and measure out the amount of salt, vinegar, and salt necessary for your brine. The amounts are as follows:- 200g of salt / 10 litres of water- 3 tablespoons of vinegar / 10 litres of water- 1 1/2 tablespoons of sugar / 10 litres of water
• Rinse your cabbage heads well to remove dirt and debris. Don't be afraid to remove any particularly ugly outer leaves. If they're split, have holes, or bug bites in them, it's best to remove them at the start.
• Using a sharp knife with a sturdy blade, cut a rectangular wedge around the core. Ensure you're cutting deep enough to remove the whole fibrous core.
• Taking from your previously weighed salt, fill the cavities where you cut the stems out. Fill the cavity about 3/4 full.
• Stack the cabbages as tightly as possible in your fermentation vessel.
• Add the previously measured vinegar, sugar, and remaining salt. If desired, add some dried dill to the brine.
• Start adding hot water to your vessel, ensuring to only add what you've accounted for in the beginning. NOTE: If you're using a very large fermentation container, it is advisable to place it where you want it to ferment to avoid moving a too heavy container.
• Place your weight on top of the cabbage to keep it submerged in the brine.
• Cover your fermentation container, and place it somewhere out of the way to ferment.
• Every 3 - 4 days, wash your hands and forearms well, then rotate the cabbage.
• The fermentation process will take between 3 and 4 weeks, depending on your ambient temperatures. You'll know the fermentation is complete when the leaves are soft to the touch and have a slight translucency. The color of the interior leaves will look quite white while the outside may look green. Another great way to tell if the ferment is complete is by tasting it! The flavor of the leaves should be salty but have that characteristic tang, and the texture should be tender, but not mushy.
• When ready to harvest, working one head of cabbage at a time, remove from the brine, and flip upside down to allow the brine to drain as much as possible.
• Gently pull the stems of each leaf, working from the outside inward to loosen them. Once you reach the middle of the cabbage, pull out any leaves that are too small to be rolled into cabbage rolls and set them aside, these are not wasted!
• Working from the outside gently remove the leaves and slice a triangle shape around the stem to remove it.
• Layer the de-veined leaves in a colander until ready to package.
• Once the leaves have been placed in the desired container, add 1/4 - 1/2 cup of brine back into the container.
• If you're making cabbage rolls within the next 2-3 days, store your leaves in the fridge until you're ready for them! If you're not planning on making cabbage rolls for a few months, your cabbage should be packed and frozen.

TO SOUR CABBAGE LEAVES RECIPE - (4.8/5)

Steps:

• Cut off bottom of cabbage heads(stump) Remove outer leaves and cut out core. Put cabbage heads in a crock or plastic tub, core holes facing up. Make brine using 3/4 c pickeling salt to 1 ice cream pail of lukewarm water. Heads must be covered in brine. To weigh down, put enough water in a garbage bag to keep heads down in brine and to form a covering for container. Place in warm shed. Leave till heads are soft and pliable. Length of time to cure depends on the weather. When ready, peel leaves off, remove rib, cut into cabbage roll size leaves. Roll into cylinders and put into jars, make sure brine covers leaves. You could also add 1/2 t cooking oil to each jar to help seal jars. Make sure lids are tight. Or easy way is to freeeze the whole pickelled cabbage head.

SWEET & SOUR STUFFED CABBAGE

Steps:

• Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

KACHMAN'S SOUR CABBAGE ROLLS

Steps:

• In a small pot heat oil.
• Add bacon and onion.
• Cook, stirring over med heat until onions are opaque and bacon is soft.
• Add dill and salt.
• Remove from heat and add to cooked rice.
• Let cool, this is the filling.
• Remove and separate cabbage leaves from head.
• Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice).
• Grease casserole dish.
• Place 1 Tbsp of filling on widest end of leaf.
• Fold sides in and roll up. Filling should not be hanging out.
• Place in casserole dish creating layers.
• Combine water and oil and pour over cabbage rolls.
• Cover with lid or tinfoil.
• Bake in a 325°F oven 2 - 21/2 hours.
• You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
• Freezes well before cooking.
• *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.

SWEET AND SOUR STUFFED CABBAGE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
• Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
• Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
• Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
• Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
• Cook the rolls for 3 hours, basting the rolls every half hour.

POLISH SOUR CABBAGE WITH MEAT

Steps:

• Put cabbage to large pan pour 200ml of water,next put to inside mushrooms, bay leaves, salt , pepper and cube of pork. Stir and simmer for 20minutes.
• Fry onion with meat for 10minutes and put to pan with sour cabbage. Simmer for 1hour. taste if cabbage will be to sour don't give a tomato puree but if not put tomato puree and stir. Simmer for next 1 hour.