Canned Cabbage with Aspirin
Cabbage is eaten fresh, boiled, stewed, canned, fermented and at the same time it practically does not lose its beneficial properties. Moreover, cabbage has been used in alternative medicine for decades. With its low calorie content, rich in vitamins and minerals, it very well promotes digestion and burning of excess calories.
But most importantly, cabbage is a universal dish that is accessible to everyone and not tied to the seasons. It can easily become an appetizer to the main course, and thus the main course.
One of the cooking methods that is gaining popularity today due to its unsurpassed taste is cabbage, canned with aspirin for the winter.
- White cabbage,
- carrots, depending on the size - 0.5 pcs.,
- sugar - 1 tablespoon,
- salt - 1 tablespoon,
- aspirin (acetylsalicylic acid) - 0.5 tablets,
- bay leaf
- allspice peas,
- clove grains - 1-2 pcs. (for brine).
How to cook cabbage with aspirin
Prepare sterilized jars and caps in advance.
When choosing cabbage for this recipe, pay attention to its quality, it should not be lethargic, have black streaks and other damage. Carefully inspect it, if necessary, remove damage and external leaflets.
Chop cabbage with a knife as thin as possible, if you have such an opportunity, use a special grater-shredder or a combine. Place the chopped cabbage in a sufficiently large container where you can mix it easily.
Carrots, inspect and remove any damage, peel, wash. Grind on a coarse grater or using other household appliances. In addition to improving the taste, carrots will make this dish more vibrant and aesthetic.
Add the chopped carrots to the cabbage and mix thoroughly, grating the vegetables lightly so that they highlight the juice. It is not necessary to strongly change the products.
At the bottom of each can, put 1/3 tablespoon. sugar, 1/3 tablespoon salt, bay leaf, peppercorns.
On a jar of 0.5 liters. need 0.5 tablets of aspirin. It must be crushed in a mortar and divide this powder into 3 parts. Pour one part to the bottom of the jar.
Put the cabbage in a jar, about halfway, slightly condensing it.
Add another 1/3 tablespoon. salt, 1/3 tablespoon sugar and the second part of the crushed tablet.
Next, again fill the jar with cabbage, but already at the very top.
Add 1/3 tablespoon. sugar, 1/3 tablespoon salts and remaining chopped aspirin.
Boil water, up to about 1 liter, add clove seeds and pour jar of cabbage with this boiling water.
Seal jars with prepared lids, turn over and wrap tightly for final sterilization of products inside. Leave to cool completely.
Cabbage canned according to this recipe is very tasty, juicy and crispy. It will complement and decorate any dish you cook.
Before consumption, season pickled cabbage with homemade vegetable oil, add onions, herbs and ... Bon appetit!
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Evgeniy
With such a dose of salt - 50-60 g per 1 kg of cabbage (instead of 20 g / kg recommended for fermentation) no aspirin is needed.We do not need such a recipe. We want to pamper ourselves with cabbage, not corned beef.