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Sour cabbage seasoned with kaiser

Sour cabbage seasoned with kaiser


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Cut the cabbage into strips and place in a saucepan with olive oil, paprika, pepper and bay leaves. Stir occasionally for about 20 minutes over medium heat.

The kaiser is cut into pieces and quickly browned in a pan, separately.

Remove from the heat, pour the box of Pomito sauce mixed with sugar and 1/2 cup water, add the kaiser and put in the oven for. 30 minutes.


First of all, wash very well and scald the containers in which you will put the pickled cabbage.

On the bottom of the bowl put washed dill and thyme branches. Pickled cabbage must have the aroma of dill and thyme.

Peel a squash, grate it and squeeze the juice.

Put a teaspoon of salt in the empty part and place the cabbages in the can with the side where you put the salt up.

Add dill and thyme sprigs and, if you want the cabbage and juice to have a pink color, intersperse red cabbage cut into quarters or pieces of beetroot.

And for a yellow color, put a handful of corn kernels. Apple or quince slices will give a special aroma to the cabbage.

Continue like this until you fill the cans, taking care to leave room for the brine that must completely cover the cabbages.

Cover the can and leave the cabbage without liquid until the next day, during which time the salt dissolves and the cabbage softens easily.


Cut the cabbage in half and, if it is too sour, put it in hot water, where it is left for 15-20 minutes, then wash it in cold water, opening the sheets in water, without breaking them.
Drain the juice cabbage, chop on a wooden bottom, with a sharp knife in thin strands.

Separately, in an enameled cast iron pan, put oil and leave on the fire. Add the cabbage, add salt and mix well. Cover the pan with a lid, make a small fire and let it simmer. You can put the pan in the oven where it is left on low heat.

When the cabbage has started to soften, add the broth (if the cabbage is too sour, add broth just enough to color).

Serve hot with polenta, as a garnish
the lard fried in lard or grilled.