How to pickle green cabbage leaves. Cabbage crumble

The unique taste and aroma of kroshev will make cabbage soup unforgettably delicious!
Kroshevo is the same mysterious ingredient that makes the taste of gray cabbage soup completely unique. Because of its special aroma, cabbage soup with crumble is much tastier than with regular cabbage.
A very simple cabbage crumble recipe home cooking step by step with photos. Easy to prepare at home in 3 days. Contains only 40 kilocalories. Author's recipe for home cooking.

Preparation time: 9 minutes
Cooking time: 3 d
Calorie Amount: 40 kilocalories
Number of servings: 12 servings

Complexity: Very simple recipe
National cuisine: home kitchen
Type of dish: Miscellaneous

Ingredients for twelve servings
Cabbage (4 kg green cabbage leaves and 1 kg white cabbage and light green covering leaves) 5 kg
Carrots 100 gr
Salt (coarse) 50 g
Water 3 glasses. (200 ml)

Step-by-step preparation
Cut out thick veins from green cabbage leaves.
Rinse thoroughly.
Shred the leaves using a food processor.
Then chop for a few seconds with a knife.
You only need to grind for a short time so that you don’t end up with porridge.
Add some white cabbage. We choose the loosest cabbage.
Then the covering leaves are light green. White and light green leaves are needed to “dilute” the green leaves a little and the crumble is not too dark.
When all the leaves are chopped, grate the carrots and add it to the chopped leaves. Salt.
Mix. Scald with boiling water. We crush it on top with a plate and put pressure on the plate. Leave in a warm place for 3 days. During fermentation, the crumbs must be kneaded with clean hands.
After 3 days, crumble into jars and put in the refrigerator. You can also put the crumble into bags and store in the freezer. When frozen, it does not lose its qualities. Now you can cook rich cabbage soup!

If I tell a person unfamiliar with this dish that my favorite sauerkraut cabbage soup is gray cabbage cabbage soup, the reaction is usually surprise, bewilderment, and sometimes a shrug of the shoulders: "GRAY cabbage? Brrrrr!!!" In fact, gray cabbage is not gray in color at all. Nowadays we would probably call this color "khaki", and it is also very similar to the color of native green garnets. Although, to be honest, both the color and appearance of the dish are not the most beautiful. But in terms of flavor, these cabbage soup, in my opinion, are richer than the others.

Gray cabbage is sauerkraut made from the outer green and coarse leaves of the most common white cabbage. As far as I know, they are not good for anything else, but cabbage soup made from them is a delicious delicacy common in some regions of Russia. Not everywhere. I am from the Yaroslavl region, and here you can buy gray cabbage from grandmothers in the markets. It is not shredded on a large wooden shredder with a transverse blade (how to shred a leaf?), but is chopped in a trough with special choppers and fermented with grated or finely chopped carrots - essentially using the same technology as ordinary cabbage.

Gray cabbage has a different taste and smell than pickled white cabbage. To be honest, I don’t know if it is used for any other dishes other than these same gray cabbage soup. It is convenient to store it in the freezer, divided into portioned bags. 200 grams is my usual packaging for four.

Cabbage soup from gray cabbage is a very old recipe, born, probably, from hunger, and not at all from a love of delicacies or a desire to lose weight while on a cabbage diet. However, from a nutritional point of view, I consider it necessary to note that gray cabbage contains more fiber than white cabbage (it is made from coarser outer leaves), at the same time - fewer calories, because in the head of cabbage the leaves in the center are sweeter and higher in calories. If we look at our family recipe, which my mother, grandmother and great-grandmother have been preparing (it’s been going on for about a century), it turns out that it’s very easy to cook cabbage soup in a slow cooker, which is what my sister uses! This is such a timeless classic.

Since times are not hungry now, you can take 400-500 grams for one and a half liters of water. soup parts of pork are fatter. We also need 200 gr. gray sauerkraut and 1-2 potatoes. Salt - to taste, added last. As for seasonings, maybe bay leaf (my grandmother used it, I don’t like it).

The progress of cooking depends somewhat on how many bone fragments the piece of meat contains after chopping. If the meat contains a large amount of bone crumbs, then it is better to pre-cook the broth, strain it to clean it, remove the meat from the bones and only then add the vegetables. If the meat is clean, then just rinse it and you can start cooking right away.

The potatoes are peeled, but not cut. If you cut it, then after 3 hours of cooking the potatoes disintegrate too much.

Pork, water (or broth with meat), gray cabbage and potatoes are boiled in a saucepan for at least 3 hours. Ideally, the cabbage soup should be allowed to sit for a whole day after three hours of cooking. The taste really gets richer!

After 3 hours, the meat can be removed from the bones and, if necessary, divided into smaller pieces that can be conveniently taken with a spoon.

Potatoes come in different varieties. In most cases, it boils down on its own within 3 hours. One of mine over there was boiled, but the other was not, although both were from the same bag. Uncooked potatoes should be slightly mashed with a potato masher or fork.

We love to eat gray cabbage soup with sour cream.

Recipe for green cabbage soup for the winter With step by step preparation.
Type of dish: Preparations, Soups
Recipe difficulty: Simple recipe
National cuisine: Russian kitchen
Occasion: For lunch

Preparation time: 18 minutes
Cooking time: 1 hour
Number of servings: 1 serving
Calorie Amount: 208 kilocalories

Previously, I didn’t understand how people prepare soup in the summer and then eat it in the winter; I thought there was no point in this preparation, until I tried to make it myself. In winter you can eat soup made from real vegetables!
This recipe is about how to cook green cabbage soup for the winter. You can also use greens in this recipe. For example, I prefer to add it immediately before use. I just cut it up and add it to the plate before serving. You can also add some potatoes to green cabbage soup. Before serving, boil the cabbage soup again, pour into plates and garnish with chopped herbs.
Number of servings: 6
Ingredients for 1 serving
Cabbage - 1 piece
Carrot - 1 piece
Onions - 1 piece
Tomato - 1 piece
Sweet pepper - 2 pieces
Salt - 1 teaspoon
Vegetable oil - 30 grams
Vinegar - 1 teaspoon

Step by step recipe
Wash the onions, peel and chop small pieces, or half rings (as you prefer).
Also wash the carrots, peel and grate on a coarse grater. Or you can cut it into thin strips.
Remove steam from cabbage top sheets, we won't need them. Chop the rest of the head of cabbage into small strips. Add cabbage to a saucepan with water and cook over medium heat.
Wash the pepper, remove the tail and seeds and cut into small cubes.
Wash the tomato well, cut into cubes of any size (at your discretion). You can also remove the skin from tomatoes by pouring boiling water over them.
Pour a little vegetable oil into a deep frying pan, place over medium heat, add all the ingredients: carrots, onions, peppers, tomatoes. Fry for 10-15 minutes, stirring constantly.
Add all the contents from the frying pan to the cabbage pan, add salt and pepper. Continue to cook everything over medium heat, stirring constantly, for another half hour. At the end, add vinegar and mix everything well.
Sterilize the jars in which you plan to store cabbage soup. You can simply sterilize them with boiling water. Pour the resulting cabbage soup from the pan into a jar and roll it up. Place the jars on the lids, that is, turn them upside down, and wrap them in a warm blanket until they cool down. Then put it in the refrigerator. Green cabbage soup is ready for the winter.