Kroshevo (shchanitsa, hryapa)

Category: Blanks
Kitchen: Russian
Kroshevo (shchanitsa, hryapa)


Green cabbage leaves 1800 g
Carrot 200 g
Salt 35 g
Rye bread optional

Cooking method

  • Kroshevo is one of the varieties of sauerkraut. But not white heads of cabbage go into salting, but green leaves, they are also called covering leaves.
  • I will give a recipe for the kroshev that my grandmother cooked. This salting has its own nuances. More about them later.
  • Kroshevo (shchanitsa, hryapa) I take green cabbage leaves. I wash them thoroughly.
  • Kroshevo (shchanitsa, hryapa) I disassemble small heads of cabbage into leaves. These are the heads of cabbage that are usually considered substandard. And in the crumb they "sound" well. But white leaves should be no more than 20-25 percent. By the way, in small heads of cabbage, white leaves are not entirely white, but yellowish.
  • Kroshevo (shchanitsa, hryapa) Finely chopped cabbage. A toothpick is for scale.
  • Kroshevo (shchanitsa, hryapa) Then I add carrots and salt grated on a coarse grater. I mix everything thoroughly. No, I don't stir it, but wrinkle, hammer and squeeze. With love. This is one of the secrets of a good leaven. Good sauerkraut, like dough, cannot be cooked without love.
  • Kroshevo (shchanitsa, hryapa) If you are not very sure about the quality of the cabbage, then you can put a few crusts of rye bread. (I personally don't like the flour option). I don’t put anything in the crumb. And it ferments so well.
  • Kroshevo (shchanitsa, hryapa) I put the cabbage in a fermentation container. I press the crumb well so that the juice is on top. I put down the plate and put on the oppression. From above I cover our structure with a clean thin towel from dust and flies. The cabbage should be fermented at room temperature.
  • Kroshevo (shchanitsa, hryapa) The next day, the cabbage looks like this. Foam started to stand out. This is a good sign.
  • You need to pierce the cabbage a couple of times a day. Better with a wooden stick. But with a small amount of sourdough, I prefer to mix, and then tamp and press again.
  • Kroshevo (shchanitsa, hryapa) On the second or third day, foam appears more abundantly. Granny called her bunny beard. Why this is so - I do not know. It is this beard that indicates that the process is going right.
  • Kroshevo (shchanitsa, hryapa) On the third or fifth day, the cabbage is ready. The photo is not very good, but it is clear that the foam is gone and the color has changed from green to yellowish.
  • Kroshevo (shchanitsa, hryapa) I stir the cabbage. The brine was gone.
  • Kroshevo (shchanitsa, hryapa) Then I put the cabbage into portions and freeze. Of course, you can leave it in the jar and put it in the cellar, but it will acidify by the second half of winter. And freezing saves from this. Without compromising the quality of the final product.
  • Kroshevo (shchanitsa, hryapa) Shchi, pies, stewed cabbage are good from kroshev. But more on that later.

The dish is designed for

2 Kg

Time for preparing:

4-5 days


And now about the promised nuances. First, green cabbage leaves must "catch three frosts." This means that when harvesting cabbage, we cut only large and medium-sized heads of cabbage, and leave frank trifles and covering leaves in the field. They should be well frozen at least three times. I had these leaves this year until mid-November. There is no need to be afraid that the cabbage will freeze and spoil. Cabbage not affected by the disease (at the root) calmly tolerates repeated freeze-thaw modes.
Sometimes I deliberately leave a couple of rows of cabbage, or rather what is left of it after harvesting, until spring. In winter, I dig out from under the snow and cook fresh crumbs.
What is it for? Due to the lower temperatures, sugars accumulate in cabbage. And it ferments much better. And the taste of such cabbage is more advantageous.
It is to increase the amount of sugars that I add grated carrots. It also makes color more fun.

Secondly, substandard small heads of cabbage are very important for salting. Since the white leaves are fermented better and the cabbage will not fade. But don't overdo it with white leaves.

Thirdly, be sure to chop the cabbage very finely. Granny used to chop her down. It turned out to be small quadrangles. But I liked the new (for me) cutting option - thin strips. It doesn't matter how you chop the cabbage: in the old way - in cut squares or in a new way - in strips, it is important that the slicing is very small. The smaller the cut, the more juice. And this is the future pickle.

Fourth, only late and medium-late varieties are used for crumbling cabbage. An early crumb will not work.

There is also an option for salting green cabbage using the steaming method. It's much simpler. Because even without adding salt, it will surely ferment. But steamed cabbage tastes different. With this method, we ferment cabbage for cattle and call it rag.
We even have a saying: get drunk like a pig, that is, get drunk a lot. Since both a well-fed pig and a drunken one are alike: they would be on the side and the little ones with a grunt.
But something got me wrong ...
Tiny, although it used to be considered food for the lower class, it is actually a very tasty and healthy dish. Therefore, do not throw green leaves into the compost in the fall. Try to make delicious crumb from them. It just seems like it’s hard to do it. In fact, no more difficult than regular sauerkraut.

toffee, Ira, thank you for a very informative note, in which I found what I did not know.
And we very much respect the cabbage soup.
Wildebeest, Svetlana, I'm glad I helped.
Here is the recipe for my gray cabbage soup or shte, as we call them:
Irina, were late already this year with such salting. Don't forget until next.
ang-kay, Angela, guilty. It's just that I'm late picking cabbage for rag. While I cleaned it, while I did it ... So I was late. But better late than never.
By the way, today I’m going to ferment hryapa again. I will collect some of the cabbage left until spring and cook.
Previously, I always made khryapa in large volumes. It was hard. And now I got used to it: I leave a few rows on the vine. I need some grunt - I'll go cut the leaves and nakvash.
What if someone also accidentally left stumps with leaves in the field? ...
Everything was recently removed.
toffee, Irochka, thanks for the recipe: rose: now probably next year I'll try to ferment.
Milashaa, Lyudmila, try it. You will not regret. From kroshev not only gray cabbage soup is delicious, but the pies are wonderful as well!
Irina, thank you very much for such an interesting salting of cabbage.
Yesterday I liked your shti very much, but you need a crumb for them!
I will definitely cook it.
Notes and bookmarks.
Thank you!
Quote: toffee

Milashaa, Lyudmila, try it. You will not regret. From kroshev not only gray cabbage soup is delicious, but the pies are wonderful as well!
We are waiting for these pies.
If the grandchildren come today, then I will venture crumbly pies.
toffee, Irina, eeeh, sorry I saw this recipe after I chopped all my cabbage: girl_sad: there were such wonderful and suitable green leaves, just what you need ... well, next year I will definitely do
Thank you!
Irina, thank you, I am using the recipe, but these leaves always remain ... Now I know exactly where to put them in, well, there are small heads of cabbage ... In general, everything goes into business
Really very useful recipe !!!
Irina, thanks !!!
Today we were lucky enough to collect on the collective farm field a lot of raw materials for the shanitsa (the cabbage was removed, and the covering leaves and small green heads of cabbage froze - they were allowed to take them)
I don’t remember how to do it (my parents used to prepare it, but I myself only saw how it was done)
I wanted to go in search of the Internet, and then decided that we probably have our own masters here. I was not mistaken. The recipe was found outright.
Good day. Made in the morning. I will unsubscribe in 5-7 days.
My fermented milk was a success. I put 19 portions of 0.7 liters into the freezer. The scent is crazy. Thanks again.
Yep, the intermediate result was tested in the form of a salad - delicious.
Quote: lily_a
Yep, the intermediate result was tested in the form of a salad - delicious.

We, in pursuit, also fermented the white cabbage. Delicious too. Softer, but it is not intended for cabbage soup either.
I liked the result.

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