Blaukraut is a typical accompaniment to numerous dishes in winter. However, a whole head is usually far too large to be consumed immediately. Since homemade red cabbage tastes incomparably delicious, it is worth preparing and cooking the vegetables in advance.
How can I cook red cabbage for storage?
To cook red cabbage, you need 4 kg of cleaned red cabbage, sugar, s alt, blackcurrant juice, fruit vinegar, water and apple juice. Mix the vegetables with s alt, let them rest, cook them with the ingredients later. Pour the vegetables into sterilized jars and cook at 100 degrees for 30 minutes.
Ingredients for 12 glasses
- 4 kg red cabbage, weighed cleaned
- 200 g sugar
- 100 g s alt
- 1 l blackcurrant juice
- 500 ml fruit vinegar
- 500 ml water
- 500 ml apple juice
You will also need 12 preserving jars with a capacity of 500 ml. Jars with a glass lid, rubber ring and metal clip are well suited. Alternatively, you can use twist-off glasses or glasses with metal brackets.
Preparation
- Quarte the cabbages, remove the outer leaves and cut out the stalk generously.
- Plane into fine strips.
- Mix the herb with the s alt in a large bowl and knead vigorously. So much liquid should come out that the red cabbage is floating in its own juice.
- Close tightly with cling film and leave to rest in a dark place for at least 12 hours.
- The next day, mix all the ingredients together and put them in two pots.
- Bring to the boil once and simmer on a low heat for another 40 minutes.
- In the meantime, sterilize the jars for 10 minutes and let them cool on a clean towel.
- Pour about 450 g of red cabbage into each jar with as little liquid as possible. A special funnel is recommended for this.
- Finally, distribute the cooking liquid among the glasses. There should be at least 2 centimeters of space at the top.
Cooking the red cabbage
- Clean the edge of the glass again with a clean cloth. Place the rubber ring and lid on and close with the clip.
- Place on a rack in the cooking pot. Add water so that two thirds of the glasses are in the liquid.
- Soak at 100 degrees for about thirty minutes.
- Take the glasses out of the pot and let them cool.
- If you have used jars with clamps, these should only be removed after they have completely cooled down.
Canning red cabbage in twist-off jars
- Alternatively, you can put the pre-cooked red cabbage hot into sterilized screw-top jars.
- Press down in the glass with the back of a spoon; there should be no more air spaces.
- Fill with boiling cooking liquid.
- Close the jars and turn them upside down for ten minutes.
- Turn over and let cool. The lid should now be slightly curved inwards.
Tip
You can also freeze the cooked red cabbage. Let it cool completely, pour the vegetables into freezer bags in portions and seal them.
