Home made sour cabbage recipe

  • Serves 4
  • 72 hrs 00 mins to prepare
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home made sour cabbage
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Customer recipe by Nataliya Kravchenko
Added 77 months ago

In a bowl mix together the cabbage and carrot, then put the mixture into a large, thick, plastic bag. Set aside.

Dissolve 1tbsp of white sugar and 1tbsp of fine salt in a litre of boiling hot water, cool slightly.

Place your bag with the cabbage mixture into a large casserole dish then add the bay leaves and pour over sugar and salt water, make sure that the vegetables are soaked into the liquid

Carefully close the bag, pressing tightly to remove all of the air

Take a smaller pot and place on top of the cabbage mixture and fill with water to weight the cabbage down

Cover the casserole pot with a lid and leave it to sour for 3 days on the bottom of the fridge

Remove from the fridge and place the cabbage in sterilised jars and seal, they will store for up to 3 months in a cool place

To serve take some of your ready soured cabbage out of the jar and squeeze the juices out of it, place it in a large mixing bowl, remove any bay leaves and add some black pepper, gherkins and onion and pour over 2 table spoons of extra virgin olive oil and serve

 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 2 medium or small white cabbage heads, shredded
  • 1 small carrot, peeled and grated
  • 1tbsp white sugar
  • 1tbsp fine salt  
  • 1 litre boiling water
  • 4 bay leaves
  • sea salt and black pepper
  • 10 mini gherkins, sliced
  • 1 medium onion, peeled and sliced
  • 2tbsp extra virgin olive oil
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