Pickled red cabbage with plums
Red cabbage has a reputation for being a beauty thanks to its unusual bright color. During heat treatment, the whole beauty fades, so the vegetable can only keep the “outfit” in lettuce or pickled. Try it both delicious and good. red cabbage sauerkraut with plums.
Red Sauerkraut with Plums
Red cabbage unanimously recognized as dietary product: per 100 g of vegetable, only 26 kcal! Cabbage will also help treating stomach ulcers. Red cabbage juice is used for treatment of acute bronchitis.
For cooking you will need:
- Cabbage 3 kg
- Plum 1 kg
- Sugar 2.5 tablespoons
- Salt 5 tablespoons
- Wine vinegar 1 cup (can be replaced with apple)
- Allspice peas 15-20 pcs
- Black pepper peas 10 pcs
- Carnation 10 stars
- Lavrushka 5 leaves
- Water 3-3.5 cups
You can cook sauerkraut with plums So:
Peel the cabbage from the outer leaves and chop thinly straws. Sprinkle with salt and lightly remember with your hands. Cabbage should not become soft.
Wash the plums, cut in half and remove the stone.
Prepare the marinade: add sugar and spices to the water. Put on fire, bring to a boil and boil for 10 minutes. Remove the marinade from the heat and pour the vinegar, mix.
Lay cabbage in liter jars, shifting in halves plum and ramming tightly. Press until juice appears.
Pour prepared cans with strained, cooled marinade, Close tightly and place in a warm place in the light. On the second day open the cans and put in the basin. This is done in order to the marinade gradually poured out.
When the pickling process is over and the brine stops flowing out, rearrange the cans in a cool, dry place. Ready cabbage through 4-6 days.
Serve red sauerkraut as possible independent dish, use as a basis for salad or as a side dish for meat.
Tasty ideas:
Sauerkraut is good with both meat and fish dishes. Experiment, cook sauerkraut for the winter cabbage with vodka. You don’t feel alcohol, but you get crispy, with great taste.
