Among various recipes for preparing preparations for the winter, Savoy cabbage has begun to gain popularity. This is a healthy vegetable that came to our country from the Italian county of Savoie. Its heads are easy to distinguish from other varieties, as the leaves are strongly corrugated. Cabbage is tender in taste and contains a huge amount of useful substances. Therefore, it is useful to prepare preparations with Savoy cabbage for the winter, when we are so lacking in vitamins.
Features of preparing Savoy cabbage for the winter
To ensure that savoy cabbage preparations remain crispy and tasty, you should adhere to the following recommendations:
- When cooking, you should not use aluminum cookware - the vegetable may change color during cooking. For these purposes, you should take enamel pans.
- To ensure that the cabbage remains firm and crispy after pre-cooking, you need to add citric acid to the water.
- If the vegetable is bitter, it will need to be blanched before the main cooking stage. This can be done using steam or boiling water.
Required Ingredients
The best option for preparing Savoy cabbage for the winter is pickling. Due to the fact that the marinade contains vinegar, such preparations have a long shelf life. They will last until winter without any problems and will delight you with their original taste.
What you will need to prepare the marinade for 1 kilogram of heads of cabbage:
- 2 tablespoons of sugar and the same amount of salt;
- liter of water;
- one and a half glasses of vinegar;
- peppercorns;
- Bay leaf.
Spices are added to taste. You can also experiment with the amount of salt and sugar. For example, if you add five spoons of sugar instead of two, the dish will have a more pronounced sweet and sour taste.
Product selection and preparation
The main part of the ingredients does not raise questions and can definitely be found in any kitchen. The main question: how to choose the right savoy cabbage? It is better to buy small heads of cabbage, weighing up to 500 grams - they will taste more tender. It is worth paying attention to the outer leaves - they should not be dry and limp, otherwise such cabbage will not be juicy.
Vinegar for the marinade should be table vinegar, 9 percent.However, you can diversify the taste and replace it with apple.
How to properly prepare containers
It is most convenient to store pickled cabbage in glass jars. Jars and lids should be sterilized before cooking. For this you can use:
- oven;
- steam;
- a saucepan with boiling water;
- microwave;
- dishwasher.
After sterilization, the jars do not need to be allowed to cool - you can immediately start filling them.
Preparing Savoy cabbage for the winter
After preparing the containers, you should proceed to the main process:
- First you need to wash the heads of cabbage and clear them of the top leaves.
- Then coarsely chop and mash with your hands.
- Place a pan of water on the fire and bring to a boil.
- Add everything needed for the marinade to the boiling water and stir.
- Throw in the cabbage slices and cook until half cooked.
- Place in jars and fill with marinade.
- Sterilize in water for about 20 minutes, then cool and close the jars with lids.
Terms and rules for storing canned food
Savoy cabbage can last a long time in glass jars. It is also convenient that the jars are opened as needed, and not all at once (if left in one large container).
But it is not recommended to store such preparations for more than a year.
