A step-by-step recipe for preparing Savoy cabbage blanks for the winter

Among the various recipes for preparing blanks for the winter, Savoy cabbage began to gain popularity. This is a healthy vegetable that came to our country from the Italian county of Savoie. Its heads of cabbage are easy to distinguish from other varieties, since the leaves are highly corrugated. The cabbage tastes tender and contains a huge amount of nutrients. Therefore, it is useful to prepare blanks with savoy cabbage for the winter, when we are so lacking in vitamins.

Features of cooking savoy cabbage for the winter

To keep Savoy cabbage preparations crisp and tasty, you should adhere to the following recommendations:

1. When cooking, do not use aluminum dishes - during cooking, the vegetable may change color. For these purposes, enamel pots should be taken.
2. To keep the cabbage firm and crispy after pre-cooking, add citric acid to the water.
3. In the event that the vegetable is bitter, then it will need to be blanched before the main cooking stage. This can be done with steam or boiling water.

Required ingredients

The best option for harvesting savoy cabbage for the winter is pickling. Due to the fact that the marinade contains vinegar, such blanks are obtained for long-term storage. They will stand until winter without any problems and will delight you with their original taste.

What you need to make a marinade for 1 kilogram of heads of cabbage:

• 2 tablespoons of sugar and the same amount of salt;
• litere of water;
• one and a half cups 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 instead of two tablespoons of sugar, then the dish will have a more pronounced sweet and sour taste.

Take a look also

Recipes for making goat milk sour cream at home

Selection and preparation of products

The main part of the ingredients does not raise questions and will 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 softer. It is worth paying attention to the outer leaves - they should not be dry and lethargic, otherwise such cabbage will not be juicy.

The vinegar for the marinade should be taken in table vinegar, 9 percent. However, you can diversify the taste and replace it with apple.

How to properly prepare containers

The most convenient way to store pickled cabbage is in glass jars. Jars and lids should be sterilized before preparation. To do 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 down - you can immediately start filling them.

Cooking savoy cabbage for the winter

After preparing the containers, you should start the main process:

1. First you need to wash the heads of cabbage and clean them of the upper leaves.
2. Then chop coarsely and mash with your hands.
3. Put a pot of water on fire and bring to a boil.
4. Add everything you need for the marinade to boiling water, mix.
5. Throw in the cabbage slices and cook until half cooked.
6. Arrange in jars and cover with marinade.
7. Sterilize in water for 20 minutes, then cool and close the jars with lids.

Terms and rules for preservation storage

Savoy cabbage can stand in glass jars for a long time. It is also convenient that the banks are opened as needed, and not all at once (if left in one large container).

But it is not recommended to store such blanks for more than a year.