Harvesting cabbage for the winter

I want to make sauerkraut this winter, it is expensive in winter, I have adapted to make borscht out of it.

My mom used to roll cabbage for borscht. Chop the cabbage, fold tightly into a liter jar, pour boiling water over, let it stand for a while, then drain, boil the water again, pour and roll up.

Fried cabbage with ventricles (ang-kay)

Spicy cabbage with mushrooms and tomatoes (MariS)

Red cabbage with spinach (Admin)

Red cabbage stewed, sweet and sour (Admin)

My mom used to roll cabbage for borscht. Chop the cabbage, fold tightly into a liter jar, pour boiling water over, let it stand for a while, then drain, boil the water again, pour and roll up.

What about salt, vinegar or something?

What about salt, vinegar or something?

Now I clarified, salt, vinegar is not needed. And you need to put 1 aspirin. This cabbage and stew, fry is cool

[Olya!]

Olya! And now in more detail, please! To lay down the aspirin whole? When is the first time we pour boiling water or when is it already rolled up?

And how big is the bank?

[Olya!]

Olya! And now in more detail, please! To lay down the aspirin whole? When is the first time we pour boiling water or when is it already rolled up?

Aspirinka lay down when already roll up. I think it's better to crush it so that it is evenly distributed.
This is for a liter jar.

I always push the aspirin

[Olya]

Olya, I was told the same recipe just yesterday, but the difference is that they pour boiling water only once. I once made peppers like that, it turns out so oak, my partner made cherries like this, she said that it was hard like peas. But this is all with a single fill, but if, as you say, that you pour it once, then drain it and throw the aspirin a second time, then I think everything should work out fine. Although, of course, I thought about doing it with one fill, so that later the cabbage in the borscht in a slow cooker would not be boiled down. And now I wondered how is it better?
Ol, and your mother has already closed the cabbage like that, did she like it? And yet, fill it with the same water, or do you need to boil a new one after a second time?
Olga, please find out in more detail, otherwise cabbage is so expensive in winter, it's better to prepare it now, we have it at ATB for 89 kopecks.

[Olya]

Olya, I was told the same recipe just yesterday, but the difference is that they pour boiling water only once. I once made peppers like that, it turns out so oak, my partner made cherries like this, she said that it was hard like peas. But this is all with a single fill, but if, as you say, that you pour it once, then drain it and throw the aspirin a second time, then I think everything should work out fine. Although, of course, I thought about doing it with one fill, so that later the cabbage in the borscht in a slow cooker would not be boiled down. And now I wondered how is it better?
Ol, and your mother has already closed the cabbage like that, did she like it? And yet, fill it with the same water, or do you need to boil a new one after a second time?
Olga, please find out in more detail, otherwise cabbage is so expensive in winter, it's better to prepare it now, we have it at ATB for 89 kopecks.

May @pour the same water, mom rolls this for the third year. This winter she gave me one jar, it turned out like with fresh cabbage. I like crispy cabbage. I used to laugh with her, and after the price of 20g of cabbage, I decided that I needed to roll myself up at least for the second half of winter.

[Mayan]

Mayan, why are you in such a hurry with cabbage? The best late varieties of cabbage. And the fact that at ATB somehow did not make an impression on me. The time for harvesting cabbage is autumn. Cabbage itself should be sweet, juicy, tasty. Well. it's my opinion.
I also have a lot of conservation left, and the one that stood for 2 years, I opened it and threw it away.
I am starting to harvest tomatoes and eggplants. Pepper closed and last year's still.
According to Olya's recipe, I will definitely close 2-3 jars in case of emergency.
I understood correctly to pour boiling water over and over again, put aspirin in, roll up, wrap up and that's it. So?

About cabbage, I also understood so.
In general, this year everything will sing earlier. Our people are already digging potatoes with might and main. Never dug so early before.
It's just that the cabbage is cheap and it is clear that it is juicy, in places it even burst.

Well then, it's time.
Everything has changed for a long time. They dig potatoes early, because they are already dry, there is no point in keeping them in the ground.

Both dry and sluggish from the heat (not all of it, of course)

According to Olya's recipe, I will definitely close 2-3 jars in case of emergency.
I understood correctly to pour boiling water over and over again, put aspirin in, roll up, wrap up and that's it. So?

Yes everything is correct

Everything has changed for a long time. They dig potatoes early, because they are already dry, there is no point in keeping them in the ground.

That's for sure, I already bought onions for the winter.

Girls, I won’t find where Olya gave the cabbage recipe - please check, pliz ... I also always harvest cabbage for borscht in winter. I'll write how I'm doing - not knowing if it's like Olin \.

Shred cabbage na Berner (super fast, easy and beautiful). Prepare tomato juice in advance (I don't have exact proportions, it depends on the amount of cabbage) \
Boil the juice and send the cabbage there for 5 minutes. I DO NOT salt, nor any aspirins, you can immediately add pepper, dry it and then send it to winter borscht dried. That's it, cabbage in cans, it's convenient for me to 0.5 liters per 1 borsch, put it tightly and pour over tomato (but there won't be much of it in the can). My cabbage is very good - I even left a couple of cans from the bad season.

[Kvitka]

Kvitka, I also close the cabbage in the same way, only boil it in a tomato even less, 2 minutes and in jars. It costs great, but I do it in liter cans (well, we are borsch-eaters, I always cook a large pot)

Everything, I decided, I will do both according to Olya's recipe and according to Vikin, then I will compare.

[metel_007]

metel_007-Olga, thank you for the recipe!
Maina, It's been almost 3 years since you posted a post in this thread. I wonder if you made cabbage according to Olya's recipe? If yes, then please share your impressions. And then I grow a lot of cabbage and keep it fresh until spring is problematic. Thank you in advance for your response !

And where is the recipe?

[Lerele]

Lerele, and here is the whole recipe in the first post:

Chop the cabbage, fold tightly into a liter jar, pour boiling water over, let it stand for a while, then drain, boil the water again, pour and roll up.

Interesting, isn't it?

Well, somehow I got used to the fact that the recipe is a picture, a description, and then someone's quote immediately knocked me off my pantalyk.
Thanks for the clarification.

[Lerele]

Lerele,

[KVitki]

I rolled up a prescription cabbage 2 years ago KVitki... All the jars are well done until this year. I cooked borscht from this cabbage and stewed it. A good help when there is no fresh cabbage. This year I will also cook according to the metel_007 recipe. Thanks everyone for the recipes.

Oh thanks!!! It turns out that I can use cabbage wherever I want, even in soup, even in pies, or stew it with meat-sausage? Well, this is generally an irreplaceable recipe !!!

[Kvitka]

For many years I have also been harvesting cabbage for borscht according to the same recipe as I wrote Kvitka, I boil for a couple of minutes in a tomato and roll it into a 1 liter jar.
I never make many jars, because we usually harvest all vegetables in the fall, including a couple of sacks of cabbage. Therefore, cabbage is stored almost until spring. But for the period of the end of winter and before the appearance of young cabbage, this recipe is just a lifesaver ... I used to cut sweet red peppers and mix them with cabbage, but in recent years I have frozen peppers separately in different variations.
Cabbage in a tomato, when you open the jar, smells like summer and the cabbage is crunchy. The main thing is not to digest it.
I have never tried aspirin, it should also work out great. But I stopped using aspirin for conservation long ago, but these are my principles.

When our cabbage runs out, the tomatoes will run out, unfortunately. Can I use store-bought tomato paste of good quality? And in what proportions? As I understand it, tomato acid acts as a preservative and completely replaces the unhealthy aspirin ...

Also for many years I have been rolling up according to the KVitka recipe, it costs great, I put jars in 750 g, it helps out great in winter, although our cabbage is fresh all year round, I will definitely try it according to the new recipe

Girls, I wonder if you can roll up the early one ... will it stand ?? ... otherwise I still have 6 small swinging early ones ..

[solmazalla]

solmazalla, and I, while there are tomatoes, twist them, pour them into plastic milk bottles and put them in the freezer. And, when the cabbage comes, I defrost the ground tomatoes and go ahead.

[Kvitka]

For many years I have also been harvesting cabbage for borscht according to the same recipe as I wrote Kvitka, I boil for a couple of minutes in a tomato and roll it into a 1 liter jar.
I never make many jars, because we usually harvest all vegetables in the fall, including a couple of sacks of cabbage. Therefore, cabbage is stored almost until spring. But for the period of the end of winter and before the appearance of young cabbage, this recipe is just a lifesaver ... I used to cut sweet red peppers and mix them with cabbage, but in recent years I have frozen peppers separately in different variations.
Cabbage in a tomato, when you open the jar, smells like summer and the cabbage is crunchy. The main thing is not to digest it.
I have never tried aspirin, it should also work out great. But I stopped using aspirin for conservation long ago, but these are my principles.

Nelechka, and how are you doing the tomato? Just crush tomatoes into juice? Pour cabbage with this juice? Or how? Do not explain to the stupid? Last year I made lecho just in tomato puree, which turned out when processing tomatoes in a blender with knives. If you just chop the tomatoes with a blender - will it work? And I have also planted late cabbage Slava. Already now the heads of cabbage are huge, and they still have to sit and sit. Before time, it cannot be removed and harvested? Already my head is spinning from these blanks ...

But is there anything you can replace the aspirin with? Well, we don't have pills in our house ((((((

[comme11]

comme11I think citric acid will do the trick in this case.

But is there anything you can replace the aspirin with? Well, we don't have pills in our house ((((((

I think a tablespoon of vinegar or 1/2 teaspoon of citric acid

I don’t get tired of thanking the author for this cabbage! In January 16, 2 bags of cabbage fell on me, but where to put it in the spring? I rolled it into jars, we still eat, only I did not try to put it in pies, and this is how it goes everywhere

Good day to all!
I remember that once in the city we had a ceramic barrel, which we used for pickles. There are some now, I would like to buy. But first, I "blow cold" and ask: maybe someone knows what kind of glaze they use now, is it not dangerous?

Lovely forum women, made according to the recipe - and my lids swelled up on the second day. Here we sit and wait - will it explode or not. So what did we do wrong or so, and the lids blow up at first?

Share your experience, otherwise everyone is already on the nerves - reluctance to rip the cabbage from the ceiling

[Svetlana]

Svetlana, the lids should not swell at any stage. Something was done wrong, or maybe the cabbage overfed with fertilizers was caught. Maybe you forgot to put the aspirin in the jar?

[Tusya Tasya]

Tusya Tasya, cabbage has its own - I guarantee - without a drop of fertilizer and chemicals. And I personally dissolved aspirin in boiling water.

Hmm. Thanks for sharing your experience. It was important for me to find out exactly about the swelling of the lids. Thanks, I'll wait

[Svetlana]

Svetlanaand what to expect? Cabbage on the ceiling? Open the cans, if the cabbage smells good, and not growls ... then boil it with tomato juice. It seems like on the first page someone wrote the recipe.If it stinks, throw it away without regret. By the way, sometimes the covers are also to blame.

[Tusya Tasya]

Tusya Tasya,

Svetlana, what to expect?

Natasha, we have those who did this, they say that the covers are then pulled in.

And we don't have tomato juice this year. I didn’t impose it all summer, hence the price ... Mom don’t cry. So I'll wait all the same

[Svetlana]

Svetlana, since the lids are inflated, then there is a fermentation process with the release of gases. In the case of cucumbers, you can break through the lid, wait for the end of the process, and then close up the hole with plasticine. Cucumbers are fermented. Well, break one lid, smell it. After all, indeed, maybe the wrong bacteria have cleared up, then you can't call the house if the covers break. If there is no tomato juice, then dilute the tomato. All the same, you will buy it later for cooking.

[Tusya Tasya]

Tusya Tasya, Natasha, it looks like the reason is in aspirin. Thanks for the advice

One is ok - aspirin from the other pack. I wonder what we are taking (in the sense of what is actually in these pills)?

Thank you, the reason has been found, we will eliminate

Kapets! Already fake aspirin? The most common, called acetylsalicylic acid?

[Tusya Tasya]

Tusya Tasya, Uh-huh. There may be a reason - it was badly stirred at the factory, so it turns out - it is thick and then empty

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=178043.0
Can't insert a nice link.)
So I prepare cabbage for borscht in case of emergency. Cabbage in a jar is not soft, crispy, you can then cook it in borscht.
Very tasty borscht turns out.

and then close up the hole with plasticine. ABOUT

Natasha, I don’t know how to play dough, but as long as I remember from childhood, and I myself often used it before (in recent years, when I started to close it according to a different recipe, not a single jar has fermented for a long time) this is wax. Punch a hole with a nail, let out excess air, wipe the lid well and light a wax candle. Dripping onto a dry lid, directly onto the hole, with melting wax. Allow to harden well. If it does not seal well, you can repeat it from above.

Nel, plasticine, the first thing that came to mind. The candle also dripped when there was no plasticine at hand. Yes, even chewing gum, if there is nothing else. This method was from my grandmother, and she had no candles, the kerosene lamp gave more light if it was turned off. And plasticine has always been on the farm for various needs.