Stuffed sauerkraut

Category: Blanks
Stuffed sauerkraut

Ingredients

eggplant 2 kilograms
carrot 4-5 pieces
bell pepper sweet 3-4 pieces
turnip onion 2 pieces
hot pepper 1 piece
any greens 1 bundle
parsley stalks option
salt 1-2 tbsp. spoons
garlic 5-6 teeth
allspice peas, bay leaf
vegetable oil for frying

Cooking method

  • The site has a recipe for Tanya-Admin here... My way of cooking is a little different. Tanya, of course, has an assortment for every taste in one recipe. But maybe someone will be interested in my version.
  • Wash the eggplants, cut off the tails.
  • Dice the onion and sweet pepper.
  • Peel and chop the bitter pepper.
  • Grate the carrots for the Korean carrots.
  • Pass the garlic through a press.
  • Chop the greens.
  • Boil the eggplants in salted water. Eggplant should be soft, but keep its shape (about 7 minutes)
  • Remove the eggplants, put them on a baking sheet, cover with a board or other baking sheet. Put the load on top.
  • Let them cool down.
  • Preheat a skillet with oil.
  • Lightly fry the onion, add the carrots and also lightly fry. It is necessary for the vegetables to lose a little volume and slightly soften.
  • Allow to cool.
  • Add two types of pepper, herbs, garlic and salt very well.
  • Parsley stalks (celery can be used), dip in boiling water for a minute so that they become elastic.
  • Cut the eggplants lengthwise, but not completely.
  • Stuff.
  • Connect the halves and tie them with stems.
  • Place tightly in a saucepan. Add allspice and bay leaf.
  • Cover with a plate or lid, put oppression.
  • Leave to ferment at room temperature for three days.
  • I immediately topped up about half a liter of boiled water. I was afraid that my own juice would not be enough.
  • Then put it in the refrigerator, let it stand for a few more days and store there.
  • Serve with meat, potatoes, sausage, and just with bread.
  • Stuffed sauerkraut
  • Stuffed sauerkraut
  • Stuffed sauerkraut
  • Stuffed sauerkraut
  • Enjoy your winter!

The dish is designed for

lot

Time for preparing:

1 hour

Cooking program:

plate

Note

Delicious. Recommend!

paramed1
Angela, this is the same, but with the addition of cabbage, they did when I lived in Moldova as a child, but in large doses, in 10-liter pots and in a cellar. Ay, beauty turns out! And it was the celery stalks that were tied up - especially for this, the leaf was grown. Now I want to too! Need to do.
OlgaGera
I've been looking for this recipe for so many years!
Aaaaaaa ... This is it !!!!!!!
I just prepared everything yesterday. Fried, boiled. Now I will start.
This is delicious!
Angela, thank you so much for the recipe
I got a lot of filling. I will transfer the layers of eggplant with the same filling. And when they are leavened, I will pour oil.
From memory, so mom did
ang-kay
Veronica, Thank you. You can also add cabbage. And I absolutely can’t stand celery !!! I can hear it even in small doses! : girl-yes: For me it is ... I better keep silent. (n) And whoever loves, he can use 100%.
ang-kay
Lelka., yes we have a lot here on the forum! Thanks for "thanks"
Quote: OlgaGera
I will transfer the layers of eggplant with the same filling.
Exactly, exactly. And then on a platter.
Quote: OlgaGera
And when they are leavened, I will pour oil.
From memory, so mom did
I read somewhere that they pour in brine, add a bit of vinegar, sterilize and even roll them up. But I haven't tried it. I always do a little so that I can keep it in the refrigerator.
Irinasan
Thank you so much for the recipe! But still, how could all this be rolled into banks ?!
ang-kay
Irinasan, Thank you. You need to look in the net. I wrote above about kuporka. I haven't tried it myself. Maybe someone has experience and will write to us here.
Irinasan
Let's hope.I did not find a sensible one with seaming. And this is a very good recipe
OlgaGera
Angela, I on the forum re-read all the topics on eggplant. Not that. And yesterday as I wanted ... and began to do.
I read in the internet recipes and fermented, and manzuna. The porridge was digested in my head.
And here is such a gift - this recipe.
Then I'll show you what happened. I went to cut the parsley and squeeze the garlic. And start
paramed1
Angela, I don’t love celery either ... And in this dish, the smell disappears somewhere after fermentation. And with such a filling, Bulgarian pepper was fermented.
paramed1
Oh, I forgot ... I really want to try to sterilize and close, but I'm afraid ... I did it several times and every time I wanted to, but I won't risk it. In theory, if the fermentation process is brought to the end, that is, keep it in the refrigerator for another 5 days, then you can sterilize the liter for 15-20 minutes and close it.
ang-kay
Quote: OlgaGera
Then I'll show you what happened. I went to cut the parsley and squeeze the garlic. And start
I will wait.
Quote: paramed1
And in this dish, the smell goes away somewhere after fermentation
Oh I do not know?! But I will not experiment. Once my mother closed the tomatoes with celery, I was 14 years old. I remember this gustatory horror for me! How many then did not try to try, even leaf, even root ... I can not.
gala10
Oh, oh, what a beauty !!! Angela, Thank you!!!
ang-kay
Quote: paramed1
In theory, if the fermentation process is brought to the end, that is, keep it in the refrigerator for another 5 days, then you can sterilize the liter for 15-20 minutes and close it.
I think you can try this. And you can make any marinade with vinegar and less salt. Then sterilize.
ang-kay
Galinka - malinka, thanks
Svetta
ang-kay, thanks for the wonderful recipe! I have been picking up blue ones in the same way since the late 80s - this recipe was printed in a nondescript brochure "Homemade Products", bought for a penny on the occasion.
And about celery - indeed, in this recipe it somehow harmoniously complements the taste of eggplant, although I don't like it at all either.
ang-kay
svetta, Thank you for your kind words
Quote: svetta
in this recipe, it somehow harmoniously complements the taste of eggplant
Maybe I'll make up my mind sometime. I will not grow, but I can buy it on occasion.
Svetta
ang-kay, Angel, you can bandage the snow stems parsley (or it is possible without them at all), and put celery leaves in a small quantity on the very bottom. In order for their spirit to saturate mainly the lower layer, and the upper buckles are almost natural. So you won't spoil the dish, and you will taste it.
ang-kay
Quote: svetta
can be tied with parsley stalks (or without them at all)
Yeah, I have half bandaged. half not.
Quote: svetta
and put celery leaves in a small quantity on the very bottom. In order for their spirit to saturate mainly the lower layer, and the upper buckles are almost natural.
Almost persuaded, you are my eloquent!
Svetta
Quote: ang-kay

Almost persuaded, you are my eloquent!

Tusya Tasya
Girls who wanted to roll such eggplants. I'll tell you about my experience. Since we always make a lot of such eggplants in the south, over time they acidify. Yes, and in the winter hunting to eat, but they are gone. So I tried to sterilize and close. I put a jar in a 3 liter and put it on heating. For some reason, during the heating process, the eggplants began to swell strongly (the structure is porous, we displaced the juice after cooking, so there is a place for the gaziks to roam) and the brine flowed into the sterilization pan. I rolled it up. how it happened. And when the eggplants cooled down and shrank again, it turned out to be only half a jar of contents. In general, I did not like this. Moreover, if you do it in liter jars - I have no idea what will remain there.
But last year I boiled eggplants, wrung them out and put them in the freezer. And cooked it in winter. There are always carrots and onions, and I planted celery in a pot on purpose in the fall. Celery leaves were added to the filling for smell, and I tied the eggplants with white thread. It turned out great, and did not have to eat the acidified eggplant.
ang-kay
Natasha, good option with a freezer. Pickled peppers can be taken or the same frozen.Thanks for sharing.
Tusya Tasya
Oh, Angela, I don't add pepper) I have a recipe closer to Odessa. There, parsnips also go into the filling (if any), but there is no pepper. I think that then frozen peppers should be added to a frying pan with onions - carrots and lightly fried with them.
OlgaGera
Quote: Tusya Tasya
My recipe is closer to Odessa.
what about the Odessa recipe?
I surfed the Internet for several days.
For a long time, I was still a girl, we brought this or a similar recipe from Kacha across Sevastopol. I still remember the taste. Those little blue ones stood for a long time, almost until May. The taste was sour. But everything was done in corn oil and filled with oil.
And then the mouse ate my mother's notebook with recipes. It's a shame ...
Marcella
Quote: paramed1

Angela, here is the same, but with the addition of cabbage, they did when I lived in Moldova as a child, but in large doses, in 10-liter pots and in a cellar. Ay, beauty turns out! And it was the celery stalks that were tied up - especially for this, the leaf was grown. Now I want to too! Need to do.
And it is very interesting how to do with cabbage?
ang-kay
Marcella, add some of the cabbage to the filling without frying. Yes, and on the forum there is from the Barberry. if I'm not mistaken. In the search engine, forget the pickled eggplants.
ang-kay
Quote: OlgaGera
And then the mouse ate my mother's notebook with recipes. It's a shame ...
This is soooo annoying. Old recipes are a treasure trove. Moreover, earlier they only prepared from that which we definitely sold. Everything available is there.
paramed1
Marcella, so simply chop the cabbage into the filling, into the vegetable mixture, but it was not fried, but laid raw. And so on the composition everything is the same as that of Angela. Here the butter was also there when it was put in the pans. And they stood with us, too, until the spring, that's for sure, they didn't turn over. But in Moscow, alas, there is no such cellar-bunker as in Moldova ... Therefore, such things have to be done little by little, to eat several times.
OlgaGera
I laid everything. The result is a 9 liter bucket. Put oppression on top. Stands in the kitchen. We are waiting for it to ferment
I almost ate the filling while filling it. It's so delicious. Celery is mixed with parsley and you don't feel it at all. Only yummy
Rada-dms
Angela! Thanks for the recipe! Do not convey how we love this kind of eggplant !!! I will taste your recipe in a sensitive manner! For 20 years we have been traveling to the Crimea near Kerch, always from the train directly to the market and bought pickled fried eggplants. Oh, there were times, and black caviar with beluga !!! ! It seems that the composition of all was different. Enjoyed !! For a long time I also did it, it seems with cabbage, the recipes are lost! So I'm incredibly happy with your version very much !!! Thank you!!!!
Tusya Tasya
Quote: OlgaGera
I almost ate the filling while filling it. It's so delicious.
Yeah, delicious. I always make fillings with a reserve, then it is for bread and life is good) And also with this filling in winter, when there is no eggplant, I make stuffed cabbage rolls. By the same principle as eggplant.
Tusya Tasya
Quote: OlgaGera
what about the Odessa recipe?
OlgaGera, yes I already like everything and said. Everything is like Angela's, only I don't add salad pepper to the filling, but rub the parsnip root and fry it too. I never add water or brine yet. The eggplants themselves give enough liquid with oil the next day.
OlgaGera
Quote: Tusya Tasya
Never add water or brine yet
An important point

Quote: Tusya Tasya
making stuffed cabbage
also need to try
ang-kay
Quote: Rada-dms
So I'm incredibly happy with your version!
Olenka,I'm very glad that you need a recipe. Try it. Delicious.
Quote: Tusya Tasya
making stuffed cabbage
Tusya Tasya, never made such pickled cabbage rolls. Boil cabbage as usual?
Quote: Tusya Tasya
The eggplants themselves give enough liquid with oil the next day.
I'm afraid not to add. Although there is a lot of juice. I'll try without water too.
Bridge
Angela, what a beauty !!!
ang-kay
Natul,beauty, I agree 100%. Delicious.
Tanyulya
How beautiful! Angela, you can do everything!
ang-kay
Tanyulya, not everything! No matter how much I can, my hands are not from there. But it's nice that you think so! : girl_haha: Thank you!
Marcella
ang-kay, paramed1, thanks for answers. Didn't find the "thank you" button.
ang-kay
Quote: Marcella
Didn't find the "thank you" button
This is not a button. Under the avatar, the second line is "thank". You press and write.
j @ ne
Angela, I love your recipes, always successful and with wonderful design! First I "gorge myself" with my eyes, then stomachthe soul requires to embody. Very timely option for eggplant, thank you!
ang-kay
Zhenya,thank you dear. I am so pleased! : girl_red: I hope you use the recipe and appreciate it.
OlgaGera
Girls are lovely, help!
When to add oil? There is not much juice, but the oppression (lid) is covered.
And if the lactic acid is produced, then a white plaque will appear.
Or shift everything?
ang-kay
Lelka., pour oil over the ready-made ones, when they ferment. I had no plaque.
OlgaGera
Angela, yeah, I see
They already smell THAT !!!!!!!!!
lettohka ttt
Angela eggplants and recipe are valid !!! A photo mmm, delicious !!!! For many years I have been doing almost the same way only without sweet pepper and cabbage, after the bitterness from the blue glass, I cut it, pour vegetable oil into a bowl and dilute it with water, squeeze garlic through the garlic press in the same bowl without regretting it :-) and dip the eggplants in I stuff this mixture with a filling, tie it with celery and put it in a container, let it stand for one day, then transfer it to a rectangular container and in the refrigerator, so as not to over-acidify, stored in the refrigerator until it gets cold outside, I also like to stuff medium or small peppers, it also turns out delicious:-) :-) :-)
ang-kay
Natasha,thanks for sharing. I've never done it with cabbage, but sweet pepper is very good here.
Marusya
Angela, the pictures are good! And a glass "sweaty" in the background in the subject!
Eggplants are very tasty, I confirm that I make those too.
ang-kay
Marusya, Thank you. You haven't been there for a long time. Glad to see you.
OlgaGera
Sample taken today
Great taste. Moderately leavened.
I digested the eggplants a little. Apparently they reach under the pressure when the juice flows down.
Yes, these are exactly the same eggplants that my mother cooked.
I won't fill it with oil. There is a lot of juice, and the oil floats on top. So that's enough.
Angela, Thank you!

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