Sour cabbage is an incredibly useful dish, because there is so much ascorbic acid in it. How to cook sauerkraut with cranberries, read below.
Classic recipe for sauerkraut with cranberries
Ingredients:
- white cabbage - 5 kg;
- carrots - 400 g;
- cranberries - 100 g;
- salt - 130 g;
- sugar 30 g.
Preparation
In the washed cabbage heads remove the upper leaves. Then each head is cut in half along. Thin shred cabbage, carrots pass through the thertle. We combine the vegetables together, add sugar and salt, and then carefully grate until the juice is isolated. Add the washed cranberry and mix. We put the mass in a clean enameled container, cover with a plate and place a weight on it. Leave for 3 days, during which cabbage should be pierced several times in different places with a wooden stick to the bottom so that the gases that can form can leave. After that, sauerkraut with cranberries for the winter we place on jars and put in a cold.
Sauerkraut with cranberries and apples for the winter - recipe
Ingredients:
- white cabbage - 1,3 kg;
- apples - 100 g;
- carrots - 100 g;
- cranberry - to taste;
- salt - 30 g.
Preparation
We wash the cabbage. Remove the upper leaves. Shinch cabbage with thin straws. We peeled carrots and apples through a grater with large teeth. Place the prepared ingredients in a large bowl, sprinkle with salt, mix well. We put half of the prepared mass in an enamel pan, then place cranberry berries, then put cabbage again. Cover it with a plate and put on top oppression. We let him stay about a day in the room. We collect the resulting foam with a spoon or a noise. And to eliminate gases, cabbage in several places pierced with a wooden stick. After about 3-4 days, cabbage with cranberries and apples is laid out on glass jars and stored in a cellar, on a balcony or in a refrigerator.
Sour cabbage with fast-cooking cranberries for the winter
Ingredients:
- white cabbage - 1.2 kg;
- vinegar 9% - 10 tbsp. spoons;
- salt of coarse grinding - 30 g;
- granulated sugar - 90 g;
- cranberries - 70 g;
- vegetable oil - 100 ml;
- water - 550 ml;
- carrots - 3 pcs.
Preparation
Cabbage thinly shinkuem, carrots pass through an ordinary large grater or through a grater for Korean carrots. We combine vegetables, add cranberry and mix. We bring the water to a boil, add sugar, salt, oil and vinegar. Once the liquid boils again, turn off the fire and fill it with cabbage. Top with a plate, put a jar of water on it as a load. Leave it for at least 4-5 hours, and better - for a day. After that, the delicious sauerkraut will be ready for consumption. And for storage, we spread it on clean jars and send it to the refrigerator or cellar.