How to make crumble from green cabbage leaves for the winter

Cabbage is consumed fresh, fried, stewed and boiled. For the winter it is fermented, salted and pickled. Heads of cabbage are used to prepare various dishes. The top green leaves from the head of cabbage and the leaves growing around it are usually thrown away or given to livestock feed. And few people know that these leaves are used to prepare a traditional dish of Russian cuisine - gray cabbage soup. But you won’t be able to cook them without prepared crumbs. Kroshevo is the basis of gray cabbage soup. We'll talk about how to prepare it further.

Technology of pickling cabbage leaves

Kroshevo, khryapa or shchanitsa are pickled, finely chopped green leaves that grow around a cabbage head, or the upper green leaves from a cabbage head.

Only cabbage soup is prepared from kroshev, which is called black cabbage soup, gray cabbage soup, green cabbage soup or cabbage soup from kroshev. Unlike cabbage soup made from sauerkraut, they are richer, have a rich taste, with a special sourness.

The composition of dark cabbage leaves is different from white ones. They contain less sugar, so their fermentation is more difficult. To enhance the fermentation process, rye crackers or rye flour are added to the crumble. Carrots are also added to cabbage.

Advice. Grated carrots will give the crumble an unpleasant taste. Therefore, it is better to chop it with a knife or chop (a wide semicircular knife for chopping cabbage).

Recipes for making kroshev

Making crumble is not difficult.For preparation, cabbage leaves that grow around the head of cabbage (they are called gray) and the upper green leaves from the head of cabbage are used. For cooking, take either one or the other. The color of the finished crumble depends on the quality of the sheet.

Advice. Experienced housewives recommend using only the leaves around the head of cabbage so that the crumble has a brighter taste with sourness, a rich aroma and a pleasant color.

Fresh, elastic leaves are selected, without damage, spots or dry edges. They are washed well.

Some housewives scald the leaves with boiling water to speed up the process. This should not be done, as this may negatively affect the quality of the product.

Important! Leaves for crumble are harvested at the end of July and August.

It is recommended to ferment the leaves in a tall and wide enamel pan. It must be intact, without chips, so that the product does not react with the metal.

Previously, cabbage leaves were chopped in oak or birch troughs or in tubs with a special cut. Nowadays the crumble is prepared with a large sharp knife.

The leaves are stacked and cut into thin strips. The strips are cut into squares. Then the squares are chopped as finely as possible.

The chopped cabbage is placed in a container, carrots and rye flour are added, and salt is added.

A plate is placed on the finished mass, and pressure is placed on it. The container is placed in a warm (optimal temperature from +20 to +25°C), dark place, where direct sunlight does not reach.

Fermentation of cabbage crumble

On the first day, juice is released from the crumble. It should completely cover the entire mass. If there is not enough juice, add water.

Advice. To prevent the product spoiledDuring fermentation, make sure that the juice completely covers the cabbage.

Fermentation lasts 5-7 days.During this period, a light foam appears on the surface, which must be removed.

Every day the oppression is removed from the leaves, and the mass pierced with a wooden skewer to the bottom to release accumulated gases. Pierce the leaves over the entire area, every 3-5 cm.

If you don’t pierce the cabbage, the finished crumble will taste bitter.

After 5-7 days, the foam on the surface ceases to stand out, the fermentation process stops, and the crumbs acquire a sour taste and a green-gray color. The product is ready.

Some recipes recommend fermenting the leaves and then salting them. But in this case they may become covered with mucus and spoil. Therefore, add crumbly salt immediately, and enhance fermentation by adding rye flour or crackers.

Store the finished crumble in the cellar, refrigerator or freezer. Before cooking cabbage soup, it is recommended to rinse and squeeze it.

Detailed step-by-step recipes

In different regions of Russia, crumbled green cabbage leaves are prepared differently for the winter. Somewhere they add rye flour or crackers, somewhere they add white cabbage and carrots.

Cabbage crumble

For the traditional recipe for pickling gray cabbage you will need:

• green leaves - 2 kg;
• salt - 3 tbsp. l.

How to ferment gray cabbage for the winter:

1. Cabbage leaves are cut into several pieces and placed in a wooden trough or pan. Grind with chop.
2. Sprinkle with salt and chop again, mix.
3. Place in a container for fermentation. Cover with a plate on which oppression is placed. Leave for 5-6 days at room temperature.
4. The cabbage is stirred daily to release the bitterness and the foam is skimmed off.

The finished product is stored in the basement or refrigerator.

Gray cabbage for the winter

To improve the fermentation process, rye flour or rye crackers are added to the crumble.

Main ingredients for cooking:

• green cabbage leaves - 3 kg;
• rye flour - 3-4 tbsp. l. (can be replaced with several pieces of dry rye bread);
• salt.

Salt is added at the rate of 200 g per 10 kg of product.

Cooking steps:

1. Large thickenings are cut out of the leaves and cut into strips. The strips are crushed into squares. The squares are chopped as finely as possible.
2. Place the chopped cabbage in a cup, add salt and mix thoroughly, pressing lightly.
3. Leaves are placed in a fermentation container, sprinkled with flour or topped with breadcrumbs.
4. A plate is placed on the cabbage, on which a weight is placed.
5. Place in a dark, warm place.
6. If during the day not enough juice has been released from the cabbage, then add water so that it covers the crushed leaves by two fingers.
7. Fermentation lasts 5-7 days. Every day it is necessary to remove the foam from the cabbage and pierce it to release accumulated gases.
8. When the foam stops appearing, the product is ready.

The finished crumble is stored in the cellar, refrigerator or frozen in the freezer.

Recipe for green cabbage soup

This is a recipe for crumble with brine.

Components:

• green leaves - 2 kg;
• carrots - 250 g;
• rye flour - 30 g;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• water 1.5 l;
• allspice peas - 3 pcs.;
• bay leaf - 2 pcs.

Step-by-step preparation:

1. Cabbage leaves are finely chopped, carrots are grated on a coarse grater.
2. Prepare the brine: add salt, sugar, peppercorns and bay leaves to hot water. Bring to a boil and remove from heat. Leave to cool.
3. A handful of rye flour is poured into the bottom of the jar. Vegetables are laid in layers, sprinkled with flour.
4. Vegetables are poured with cooled brine.The jar is placed in a deep plate and left in a warm place. During fermentation, juice will splash out of the jar.
5. After 3 days, the product is transferred to a cool place.
6. After 7 days, you can cook cabbage soup from the crumble.

Kroshevo with white cabbage

Some housewives not only ferment cabbage with leaves, but also add white cabbage to the crumble.

Ingredients:

• green cabbage leaves - 3 kg;
• salt - 70 g;
• rye flour - 3-4 tbsp. l. with a slide;
• carrots - to taste;
• white cabbage - 1 small fork.

Cooking algorithm:

1. The thick and rough parts of the green leaves are cut out and finely chopped. Cabbage and carrots are cut into small pieces.
2. Pour 2 tbsp into the bottom of an enamel pan or tank. l. rye flour. Lay out sliced ​​leaves, carrots and cabbage in layers, sprinkling with salt and rye flour.
3. Grind the mixture with your hands so that the cabbage releases juice. Cover with a plate and put pressure on it.
4. If after a day the cabbage has given little juice, add water so that the liquid completely covers the entire mass.
5. Leave for 4-7 days at room temperature for fermentation. Every day the cabbage is pierced to release the bitterness, and the resulting foam is removed.
6. When the product is ready, place it in glass jars or plastic bags. The jars are stored in the refrigerator, the bags are frozen.

For convenience, freeze one serving at a time in a bag.

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Novgorod recipe

According to this recipe, crumble is prepared in the Novgorod region. The originality of this dish lies in its special sourness.

For cooking, only the leaves that grow around the head of cabbage, carrots and salt are used.

How to cook:

1. The leaves are washed and some are placed in a barrel. Add peeled carrots, quantity to taste.
2. Leaves and carrots are chopped into pieces. The crushed mass is transferred to a basin, salt is added to taste and rubbed with your hands.
3. Approximately 2% salt is added. For example, if the crumble is 10 kg, then 200 g of salt is used.
4. The mixture, ground in a bowl, tastes similar to fresh cabbage salad.
5. From the basin the mass is transferred to an enamel pan or tank in which the product will be fermented.
6. Then a new portion of leaves and carrots is placed in the barrel and chopped with chops. They are transferred to a basin, salted and ground, and placed in a tank. Repeat until the products run out.
7. The chopped cabbage is covered with a lid, which is smaller in diameter than the tank. A heavy oppression is placed on it. Place in a dark, cool place for 5-7 days.
8. On the first day, juice appears. If it is not enough, add water.
9. The mass is pierced daily, releasing the bitterness, and the released foam is removed.
10. When the product stops fermenting, it is transferred to clean glass jars and covered with nylon lids.

Store the product in a cellar, basement or refrigerator.

Cabbage soup from krosheva

Previously, cabbage soup was cooked in a Russian oven. The cast iron pot with crumble, onions, carrots, potatoes and meat was covered with a lid and put in the oven in the morning. There the cabbage soup was cooked until lunch.

Gray cabbage soup - a traditional winter dish, but if there were crumbs left, then they were cooked in the summer. Cooked without meat, served hot or cold. This dish was more like okroshka. Lenten cabbage soup was also consumed by those who wanted to lose weight.

Cabbage soup in a pressure cooker

When cooking cabbage soup in a pressure cooker, conditions are created that are similar to cooking gray cabbage soup in a Russian oven.

To prepare cabbage soup, you will need: crumble, water, meat, onions, carrots, bay leaves, potatoes and parsley.

Step-by-step preparation:

1. The ice cream is crushed with cold water for 2-3 minutes. Squeeze out and put into a pressure cooker.
2. Add water and place on high heat until the valve operates. Then reduce the heat and cook for 4 hours. For 400 g of crumble add about 4 liters of water.
3. Then the pressure cooker lid is cooled with a stream of cold water and removed. Add chopped carrots and parsley, a piece of meat, whole potatoes, and bay leaves. Cover tightly with a lid and cook for 1.5 hours.
4. After the lid has cooled, remove it. Take out the potatoes, mash them into a puree, adding a little broth.
5. The mashed potatoes are sent back to the pan and stirred.

Ready cabbage soup is served with sour cream or cream, garlic and herbs are added.

Cabbage soup from crumble in a pan

If you don't have a pressure cooker, you can cook cabbage soup in a saucepan.

Main components: meat, crumble, potatoes, carrots, parsley, bay leaf and water.

Cooking cabbage soup:

1. Add a little water to the pan with the crumble and simmer in the oven over low heat for 3-4 hours or on the stove.
2. In another saucepan, prepare the meat broth over low heat.
3. When the meat is almost ready, add chopped carrots and parsley, bay leaves and whole potatoes to the broth.
4. The finished crumble is mixed with broth and cooked for 30-40 minutes.
5. Then the meat and potatoes are removed from the broth. The potatoes are mashed into a puree with a small amount of broth. The bones are removed from the meat and separated into fibers. Add again to the broth and stir.

Cabbage soup is served with sour cream, garlic and herbs are added to taste.

Storage tips and tricks

Wooden barrels, glass jars, plastic containers or plastic bags are used to store the finished product.

Advice. For longer storage, sterilize glass jars in advance.

Store crumbles in a cellar or basement at a temperature from -1 to +4°C. In a wooden barrel the shelf life of the product is 7-9 months, in glass jars - two weeks.

In the apartment, crumbles are stored in glass jars in the refrigerator or on the balcony. To keep it crispy, it must be completely covered in juice when stored.

For longer storage, freeze crumbly in plastic containers or plastic bags. The frozen product does not lose its quality and can be stored for up to nine months.

Conclusion

Kroshevo is a traditional dish of Russian cuisine. To prepare it, use the green leaves growing around the head of cabbage and the upper leaves from the head of cabbage. They are finely chopped with a special chop or knife and fermented. To enhance the fermentation process, rye flour or crackers are added to the crumble; carrots and white cabbage are added for taste.

Use the finished product only for preparing gray cabbage soup. Unlike cabbage soup made from sauerkraut, they are richer and have a rich taste with a special sourness. Store crumbles in the cellar, refrigerator or freezer.