Savoy cabbage is a classic winter dish. It is perfect for cooking a hearty stew, with which you can bring a warming dish to the table after a long walk or day at work.
How can you preserve savoy cabbage?
To cook savoy cabbage, first cook a broth from meat, vegetables and spices. Then add diced potatoes and carrots, and later meat and shredded savoy cabbage. Pour the stew into sterilized jars and simmer at 98 degrees for 120 minutes.
Cooking savoy cabbage stew
First sterilize the jars and let them drain on a towel. Classic mason jars with a glass lid, rubber ring and metal clip or vessels with a twist-off closure and an intact seal are suitable.
Ingredients:
Broth
- 2 slices of soup meat (350 – 500 g)
- 3 carrots
- ½ leek stalk
- 1 slice of celery
- 5 peppercorns
- 3 bay leaves
- 1 – 2 juniper berries
Stew
- ½ Savoy cabbage
- 6 waxy potatoes
- 5 carrots
- S alt and pepper to taste
Preparation
- Cook a strong beef broth from the beef, vegetables and spices. The cooking time should not exceed 30 minutes so that the meat still has a certain bite.
- During this time, peel the potatoes and carrots and cut them into cubes.
- Cut the stalk out of the cabbage, rinse the leaves and slice into fine strips.
- Remove the filling and meat from the broth.
- Boil the carrots in the broth for 5 minutes.
- Add potatoes and cook for 5 minutes more.
- Add the diced meat and savoy cabbage to the stew and bring to the boil briefly.
- Season again thoroughly.
- Pour everything into the prepared glasses. There should be a two centimeter wide border at the top.
- Wipe the edge of the glass and put the lid on.
Preserving
- Place the jars on the rack of the canner. They are not allowed to touch each other.
- Pour water so that the containers are at least halfway covered.
- Can at 98 degrees for 120 minutes.
- Remove with a glass lifter and allow to cool.
- Check whether a vacuum has formed in all glasses.
- Label, store in a cool and dark place.
If you have worked very neatly, the cooked stew will last for about a year.
Tip
Do not use ready-made, grainy broth for cooking. The added yeast extract would cause the jars to open again and spoil.
