How to cook for the winter crumbly from green leaves of cabbage? Recipes of this preparation, as well as other issues, we will consider in the article. Today, many people do not throw out the lower leaves of cabbage, but they prepare it from a crumb. Green cabbage leaves are able to secrete acidic special enzymes. Thanks to them, the workpiece has its own unusual and unique taste. To this day, villagers in Russia use lower cabbage leaves not out of prudence, but because of traditions and indescribable taste.
Instruments
Often people procure kroshevo for the winter from green leaves of cabbage. This ingredient of gray cabbage soup is very easy to cook up. Previously, a large number of dishes were prepared from green cabbage leaves. First, the tops were crushed using a special stray (chopping), crushing it and folding it into a wooden barrel. You can use a big knife. To prepare a crochet for the winter from green leaves of cabbage you need to take: 1 tsp. sugar, 50 g of salt, 1 kg of green (top) cabbage leaves, half a glass of water, 1 tbsp. l rye flour.
How to cook?
So, we procure kroshevo for the winter from green leaves of cabbage. Rinse the leaves thoroughly and shake off water. Stack them and cut them into thin strips first, then chop them into squares. Next, grind all this with swinging movements from the handle of the knife to its tip, and vice versa.
Now fold the crumbled leaves into a large pot. Shift the crumb and at the same time crush it with your hands. Cook the brine. To do this, fill in sugar and salt with cold water, mix thoroughly and pour into a pan with kroshev.
Next, lay a plate on the cabbage crumbs and put oppression on top. Leave for a week in the room. Now take a three-liter jar, sprinkle its bottom with rye flour and transfer the cabbage kroshevo here. It must be carefully tamped with a wooden rolling pin. Tie the neck with a piece of gauze and remove to the cold. In it, water will evaporate, so it sometimes needs to be added. Harvested for the winter from green leaves of cabbage is ready! Before cooking cabbage soup, be sure to rinse it with cold water.
Manufacturing nuances
So, how to cook for the winter crumbly from green leaves of cabbage, you already know. Cabbage soup is prepared from it, which owes its extraordinary taste to cabbage leaves, which were not included in the head of cabbage. They are usually crushed in a wooden barrel. They are chopped into crumbs with a chop - a special stray, which we talked about above. A chop is a metal unclosed “eight” on a stick. Thanks to this shape, this tool grinds cabbage, including one that has stuck to the sides of the barrel. To create a crochet in wooden boxes, a different section is used, the configuration of which is similar to the armament of the king’s guards from the famous cartoon about the “Bremen Town Musicians”.
How to cook in the regions?
Cooking crochet for the winter from green leaves of cabbage in different regions is carried out in different ways. This dish is also called differently. In the Pskov province, this is a rag, in Siberia it is a shit, and in the remote villages of the northwestern region of Russia it is sour or kroshevo. It is the basis for the manufacture of "shtei" or gray cabbage soup. In different regions, their distinctive features of fermentation of the billets we are considering have been preserved.
Someone puts a handful of rye flour, somewhere they do not add salt, but somewhere they put a crust of black bread. It is unlikely that a city dweller will be able to fully reproduce the technique of creating a crochet, but believe me, his taste is worth it.
Novgorod recipe
So how to cook delicious kroshevo for the winter from green leaves of cabbage? The recipe by which this dish is prepared in the villages of the Novgorod region is presented to your attention. It is according to it that it turns out to be tiny with the most refined and original sourness.
So, rinse the cabbage leaves and load into the barrel. Put carrots here (as you see fit). You can grate carrots on a grater, but then its taste will not be the same as that of a chopped one. It must be remembered that the finely grated carrots stain the crumbly in yellow-orange color, which looks unappetizing. To prevent the bottom of the barrel from being damaged, lay a couple of cabbage leaves on it.
Once the portion of carrots with cabbage has been crumbled, transfer it to an enameled basin. Next, sprinkle with salt to taste and rub with your hands. The mixture in taste and appearance should be identical to a fresh cabbage salad. Now transfer it to an enameled clean fermentation tank.
And so continue further - a portion of carrots with cabbage crumble a section in a barrel, shift for grinding and then send to the tank. After all the cabbage is prepared in this way, cover it with a lid. The lid should be slightly smaller in diameter than the tank. Put heavy oppression on top and wait for the juice to appear.
Fermentation stage
You must admit that it is very easy to cook kroshevo for the winter from green leaves of cabbage. The photo of this blank surprises everyone. What is the stage of fermentation of this dish? In green cabbage leaves, unlike white, there are few natural sugars. Therefore, fermentation of crochet is difficult. Depending on the “sugar content” of the cabbage, it needs help in the form of a crust of black bread or a handful of rye flour to start fermentation.
Kroshevo kvass 5-7 days. During this period, thick foam appears under the yoke at the edges, in which there is bitterness of cabbage leaves. Therefore, it must be deleted.
It bends once a day and you need to remove it with a clean stick (in the villages use a stick from chopping) to "poke" holes in the cabbage (to the bottom) in the center and in a circle. Air escapes through these holes, and a peculiar smell of fermentation of cabbage leaves comes from the mass itself. If you do not make holes, then it will turn out tiny with bitterness. In fact, the cabbage should breathe fresh air! It should also be completely covered with brine. If your juice is not enough for cabbage, you need to pour a little warm water.
After about seven days, all the smells will disappear, the white foam will complete its formation, and crumbly will acquire an amazing “sour” taste and a greenish-gray color. This product is very different from ordinary sauerkraut.
In the villages, ready-made koshevo is saved in the basement. A city dweller can send it to the freezer and pick it up a little for making gray cabbage soup from raspberries.
Cabbage soup
Cabbage soup from boletus is cooked in a variety of ways. The ideal option is a Russian stove. Previously, they simply prepared in the villages - they poured crumbly into a cast-iron, added chopped carrots, onions, potatoes, and meat. Then covered with a lid and put in the oven in the morning. As a result, cabbage soup from Kroshev languished (did not boil) and were ready for dinner.
Identical conditions can also be created in a pressure cooker. So, fill the ice cream crumbly for a couple of minutes with cold water. Then wring it out well and place in a pressure cooker. 4 g of water is usually poured onto 400 g of crumble. Next, the pressure cooker must be put on a large fire before the valve is activated. After the fire must be reduced (but under the cover should be steam pressure) and cook for 4 hours.
Then cool the lid of the pressure cooker under a stream of water, remove it. Put chopped carrots, parsley, bay leaves, a piece of meat and whole potatoes in a crumbly. Cover tightly and cook for another hour and a half. After the lid has cooled, you can remove it. Take out the potatoes, add a little broth and mash it with a crush in mashed potatoes.
All components are sent back to the pan. Serve cabbage soup with cream or sour cream, garlic and herbs.
In urban conditions, Kroshevo can be simmered for three to four hours over low heat in the oven or on the stove, adding a little water. Care must be taken to ensure that Kroshevo does not burn. At this time, cook meat broth (from pork or beef) in another bowl - also over low heat. Next, add chopped carrots, bay leaves, parsley, whole potatoes to the meat broth. Then combine the finished crumble with the broth, cook for 30-40 minutes. After the potatoes, remove and with a small amount of broth, crush with a crush, and free the meat from the bones and disassemble it into fibers. Put everything back together in a saucepan. Serve cabbage soup with garlic and chopped herbs. Enjoy your meal!