Sterilized leaves sauerkraut

Ingredients
leaves sauerkraut
salted water
Sterilized leaves sauerkraut
Photo added on
Photo author
tillia
Method
Choice between good pickled cabbage and separate the leaves. The leaves are made of rolls and arrange in jars. Pour with lightly salted water and closed. Sterilized 25-30 minutes. Used to dolmas.
Containers:
Difficulty
Easy
Tested
0 users
Author
tillia
09 Aug 2009
Source
Home-canned - Petrov Malchev

Comments

Until now I have not thought to do so cabbage leaves. Thank you.

This spring I was pretty sauerkraut, so there was a tin CUT cabbage, and sterilized leaves.

Ina why are flooded with lightly salted water, the cabbage is sufficiently acidic and salty, I put them in a jar with nothing, sealed and sterilized for 20 minutes.

flowers, I'm not put extra neither water nor cabbage juice. But sometimes you have the addition of a little liquid and preferably be slightly salted / if the sauerkraut is quite salty /. You just have to judge according to the situation.

Can not a cabbage soup?

Elitsa, of course it can.

Ina you so nice to arrange them in a jar that you pity them open, orderly person, I stuffed them all indiscriminately leaves all the way and broth and released outward. Today I loaded drums with new sprouts becoming it away in jars and summer and eat stuffed vine leaves.

Each year The rest cabbage so keep it very often surprised guests with stuffed cabbage, especially in a cooler summer day. Snuggle rolls well and they let their juice, but if necessary pour a little cabbage soup. Arrange jars with cap down in the baking pan on the stove, put some water in a little baking pan and turn the oven on low degrees after warm them leave for about 20 minutes, then shut off, let them cool and ... in a cool cellar . A great way to conserve sauerkraut!

Milenka, bowled me with this way of preserving :) I read somewhere something, but I do not remember where. Orientation - how *low* are the degrees? And can thus be sterilized and other canned?

Ina, I turn on the oven to 150 degrees. Other canned know thus make and sour (pickled) cucumbers - while slightly change color, but I have not tried. I ate cucumbers and such are very tasty, crispy persist.

It is important that the water in the baking pan so as to fully cover cap and a very small part of the jar (not more than one centimeter).

flowers, the first time I did this pickle and I stuffed leaves. But when it had to take out, some torn / use jars of 400 ml and baby jars because other family members are not much cabbage :) /. Since then roll them, the direction of winding is opposite to that normally use in winding leafs - preplashtam leaves delicate, thin side of the sheet to the base, then alternately on both sides and roll up to the base / but explained it! :) /

Milencha will try this method of preservation. I have a folder in which to gather such culinary tips and tricks, and while I have not forgotten to write it down. Thank you for sharing it!

I hope I have been helpful :)!

Ina my cabbage is as sole Libyan firm is not like our Bulgarian tender and very tasty. And so my daughter like you do not shouting and I think.