How to make Pickled Cabbage head for Cabbage Rolls | Cum sa faci varza murata pentru sarmale
Pickled cabbage is a full head of cabbage, core removed, that has been fermented in a salt brine. It is a traditional Eastern European food, commonly used to make cabbage rolls. Cabbage rolls are an important food for family celebrations, Christmas and Easter.
Stay tuned and I will show you how I make cabbage rolls using this pickled cabbage.
Ingredients:
- cabbage
- horseradish
- peppercorns
- picklinh slat
Instructions:
- clean the cabbage, removing the damaged leaves
- cut the core
- Continue the same with the rest
- add 1 tbsp of pickling salt in the cabbage spine
- peel the horseradish and we cut it in 8 pcs
Brine
For the brine - I use 40g of pickling salt for each 1l of water
My pot is 10 l so I used 400g of salt
Final assembly:
Add 2 pcs of horseradish on the bottom of the container and few peppercorns
Put one cabbage, add 2 pcs f horseradish and continue until the Container is full
pour in the brine until it covers the cabbage
press down the cabbage with a plate and a weight to make sure it stays in brine
Put the lid on and keep th container in a cold place for 2 months
Ingrediente:
- varza
- hrean
- piper boabe
- sare grosiera
Instructiuni:
- curatati vraza, inlaturand frunzele de deasupra
- taiati cotorul
- continuati cu restul de varza
- adaugati 1 lingura de sare in fiecare varza
- curatati hreanul si taiati-l in 2 bucati
Saramura
- am folosit 2 linguri de sare - 40g pentru fiecare litru de apa
- oala mea are 10 litri deci am folosit 400g de sare
- am pus 2 bucati de hrean pe fundul bidonului si cateva boabe de piper
- adaugati varza, 2 bucati de hrea iar si tot asa pana se umple bidonul
- adaugati saramura pana cand acopera varza
- impingeti varza sa stea complet in saramura - eu am folosit o farfurie si o piatra ca greutate
- Puneti capacul si pastrati la rece pentru 2 luni sau pana cand este gata
Winter Sauerkraut & Bacon Smoked Pork Leg | Cooked in a pot | Homemade food recipes | Cooking Style
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How to Make Sour Cabbage Heads for Cabbage Rolls | Gingerbread Cottage
Vanessa talks you through how to make whole sour cabbage heads for cabbage rolls. First you hollow the core out, fill the cavity with a very good sea salt, and fill the crock with salt water. Vanessa also put some red pieces of cabbage into the salt water to give the juice a wonderful pink coloring. Drinking the sauerkraut juice provides lactic acid, which helps with digestion. Generally, people make whole heads of sour cabbage as part of the prep for cabbage rolls. Click Here for more on the process of whole heads of sauerkraut: Click Here to see the entire process of making Vanessa's delicious juicy cabbage rolls: Vanessa von Schellwitz is an Austrian chef and owner operator of our Gingerbread Cottage bed and breakfast in downtown Victoria BC. Come stay with us!
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On the CapitolCityDean Channel, Austrian chef Vanessa von Schellwitz and master tradesman Dean Brandhagen earnestly share our real perspectives in an attempt to demystify the confusing and difficult parts of life, from gourmet cooking to chimney inspections to travel tips and many topics in between.
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas' Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors. You can purchase her cookbook online in a PDF format
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Grandma Matilda Cooking Traditional Hungarian Székey Káposzta Sauerkraut with Pork and Cream
Today Grandma Matilda is Cooking a Traditional Hungarian Székey Káposzta Sauerkraut with Pork and Cream
Ingredients:
3 Small Onions
250 Grams Rindless Back Bacon
1 Tin of Sauerkraut 400 grams
1 Sliced Cabbage
3 Cloves Garlic
3 Tablespoons of Cooking Oil
1 Kilogram of Pork (any)
1 Tablespoon of Paprika
1 Teaspoon Ground Black Pepper
250 ml of Sour Cream
Add Salt to taste
Watch Granny for Directions
Must be Served with Sour Cream
Total Cooking Time Approx 2 Hours until Meat is tender
Pork and Cabbage
Fork tender pork with cabbage made easily on the stove top or in a crock pot. Mixed with drained, rinsed sauerkraut for just the right amount of pop. Serve with mashed potatoes and gravy.