Quick sauerkraut stuffed cabbage - recipe with vegetables and fruits. An unusual preparation from ordinary products.

How to cook delicious stuffed sauerkraut.

For bookmarking you need a large wide pan with a lid of a smaller diameter.

You need to take medium-sized heads of cabbage with a loose center.

Cut each head of cabbage into 4 pieces lengthwise. Make sure that each quarter has a part of the stalk from which the leaves grow.

Pour boiling water over the cabbage to soften the leaves a little.

After the water has drained and cooled completely, the cabbage can be stuffed. Between the leaves, place pieces or slices of any suitable vegetables and/or fruits you have. These could be: carrots, sweet bell peppers, celery root and/or parsley, apples, plums, pears... You can choose the ingredients and combine them yourself. In addition to fresh ones, you can use pickled or salted products that you already have in jars for the winter. But I didn’t do that, I always use only fresh ones.

Next, the already stuffed cabbage needs to be placed in a container with a wide neck and filled with the following brine: water (1 l), rock salt (2 tbsp.l.), bread kvass or beet juice (1 tbsp.).

You need to pour in enough brine so that the cabbage is completely covered.

Next, place a linen napkin on the cabbage, a lid or plate of smaller diameter than the “neck”, and any weight on top.

Leave the dishes with cabbage in a warm kitchen or pantry for 5-7 days. The time depends on the temperature in your room. During this time, the brine will ferment and the cabbage will be salted. The workpiece must be stored in the cold and under a load. A refrigerator, basement or cold balcony is suitable for this.

Quick stuffed cabbage is best eaten within 10-14 days, when it is especially tasty. This is how you get an unusual pickled preparation made from cabbage and the most common products for all of us. Try the original recipe and leave your feedback.