Savoy cabbage: recipes for the winter, storage of blanks

Among the various recipes for preparing blanks for the winter, Savoy cabbage began to gain popularity. This is a he althy vegetable that arrived in our country from the Italian county of Savoy. Its heads are easy to distinguish from other varieties, as the leaves are heavily corrugated. Cabbage tastes tender and contains a huge amount of nutrients. Therefore, it is useful to prepare preparations with Savoy cabbage for the winter, when we are so lacking in vitamins.

Features of cooking Savoy cabbage for the winter

In order for Savoy cabbage preparations to remain crispy and tasty, the following recommendations should be followed:

1. When cooking, do not use aluminum utensils - during cooking, the vegetable may change color. For these purposes, you should take enamel pots.
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 stage of cooking. 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 the winter without any problems and will delight you with their original taste.

What you need to prepare the marinade for 1 kilogram of heads of cabbage:

• 2 tablespoons of sugar and the same amount of s alt;
• liter of water;
• one and a half glasses of vinegar;
• peppercorns;
• bay leaf.

Spices are added to taste. You can also experiment with the amount of s alt and sugar. For example, if you add five spoons of sugar instead of two, then the dish will have a more pronounced sweet and sour taste.

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 is: how to choose the right savoy cabbage? It is better to buy small heads of cabbage, weighing up to 500 grams - they will taste more tender. It is worth paying attention to the outer leaves - they should not be dry and lethargic, otherwise such cabbage will not be juicy.

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

How to properly prepare the container

It is most convenient to store pickled cabbage in glass jars. Jars and lids should be sterilized before cooking. To do this, you can use:

• oven;
• couple;
• pot of boiling water;
• microwave;
• dishwasher.

After sterilization, jars do not need to cool down - you can immediately start filling them.

Cooking Savoy cabbage for the winter

After preparing the containers, you should proceed to the main process:

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

Terms and rules for storing conservation

Savoy cabbage can stand for a long time in glass jars. It is also convenient that the jars 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.

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