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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Sauerkraut Cabbage Leaves Recipe

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This recipe for Sauerkraut Cabbage Leaves is from In the Kitchen with Kay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Heads Cabbage (Choose soft smaller heads)
15 C Water
1 Cup pickling salt
1/3 C vinegar
1/3 C sugar
1 T pickling spice (in mesh bag)
Directions:
Directions:
Bring to boil water, salt, vinegar, sugar and Pickling spices. Remove spices and let cool.

Pierce core of cabbage with long fork. Carefully remove leaves one by one from cabbage by emersing the cabbage in a pot of plain boiling water. Several leaves will loosen - remove. Repeat until complete. Place the leaves in large plastic container (preferably round - that a large plate will fit on top to press leaves down) layering them to cover the bottom. After all the leaves are in, cover with the cooled pickling juice. Place a large plate on top of leaves - weigh down the plate with a large stone or other heavy object in a double layer plastic bag. Keep in a cool place (65-70º) for about 2 weeks. Taste liquid to confirm done. As the water rises - remove excess water. After 2+ weeks, remove liquid and place leaves in plastic freezer bags. Freeze for use later in Holipsi.
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
3 Hours plus 2 weeks Curing Time

 

 

 

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