Crumbled green cabbage leaves. What is crumbly? Fermentation of cabbage crumble

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How to prepare crumbled green cabbage leaves for the winter? We will consider recipes for this preparation, as well as other issues, in the article. Today, many people do not throw away the lower tops of cabbage, but cook it into crumbs. Green cabbage leaves are capable of secreting acidic enzymes. Thanks to them, the product has its own extraordinary and unique taste. Villagers in Russia to this day use the lower cabbage leaves not out of prudence, but because of tradition and indescribable taste.

Tools

People often prepare crumbled cabbage soup for the winter from green cabbage soup. This ingredient of gray cabbage soup is very easy to prepare. Previously, a large number of dishes were prepared from green cabbage leaves. First, the tops were chopped using a special tool (chipping), crushing it and folding it into a bowl. You can use a large knife. To prepare crumble for the winter from green cabbage leaves, you need to take: 1 tsp. sugar, 50 g salt, 1 kg green (top) cabbage leaves, half a glass of water, 1 tbsp. l. rye flour.

How to cook?

So, we prepare crumbles for the winter from green cabbage leaves. First, rinse the leaves thoroughly and shake off the water. Stack them and first cut them into thin strips and then crumble them into squares. Next, chop it all with rocking movements from the handle of the knife to its tip, and vice versa.

Now place the crumbled leaves in a large saucepan. Transfer the crumbs and at the same time knead them with your hands. Prepare the brine. To do this, pour sugar and salt with cold water, mix thoroughly and pour into the pan with the crumble.

Next, place a plate on top of the cabbage crumbs and place pressure on top. Leave it in the room for a week. Now take three-liter jar, lull her bottom rye flour and put the cabbage crumble here. It must be compacted well with a wooden rolling pin. Tie the neck with a piece of gauze and put it in the cold. The water in it will evaporate, so it needs to be added occasionally. The prepared crumble made from green cabbage leaves for the winter is ready! Before cooking cabbage soup, be sure to rinse it with cold water.

Manufacturing nuances

So, you already know how to prepare crumbled green cabbage leaves for the winter. Cabbage soup is prepared from it, which extraordinary taste owe to cabbage leaves that were not included in the head of cabbage. They are usually ground in a wooden barrel. They are chopped into crumbs with a chop - a special stray, as we talked about above. A chop is a metal open “figure eight” on a stick. Thanks to this shape, this tool shreds cabbage, including those that are stuck to the sides of the barrel. To create crumbles in wooden boxes, a different type of saw is used, the configuration of which is similar to the armament of the king’s guards from the famous cartoon about “The Town Musicians of Bremen.”

How do they cook in the regions?

Preparing crumbles for the winter from green cabbage leaves is done differently in different regions. This dish is also called differently. In the Pskov province it is khryapa, in Siberia it is shchanitsa, and in the remote villages of the northwestern region of Russia it is kislina or kroshevo. It is the basis for making “shti” or gray cabbage soup. Different regions have preserved their own distinctive features of fermentation of the preparation we are considering.

Some people add a handful of rye flour, in others they don’t add salt, and in others they add a crust of black bread. It is unlikely that a city dweller will be able to completely reproduce the method of creating kroshev, but believe me, its taste is worth it.

Novgorod recipe

So how to prepare a delicious crumble for the winter from green cabbage leaves? The recipe for preparing this dish in villages Novgorod region, we present to your attention. This is how it turns out crumbly with the most refined and original sourness.

So, wash the cabbage leaves and place them in a barrel. Place carrots here too (as many as you see fit). Carrots can be grated, but then their taste will not be the same as chopped carrots. It must be remembered that finely grated carrots turn the crumbs yellow-orange, which looks unappetizing. To prevent damage to the bottom of the barrel, lay a couple of cabbage leaves on it.

As soon as you have chopped up a portion of carrots and cabbage, transfer it to an enamel bowl. Next, sprinkle salt to taste and rub with your hands. The mixture should taste and look identical to fresh cabbage salad. Now transfer it to a clean enameled fermentation tank.

And so continue - chop up a portion of carrots and cabbage in a barrel, transfer it for grinding and then send it to the tank. Once all the cabbage has been prepared this way, cover it with a lid. The lid should be slightly smaller in diameter than the tank. Place a heavy pressure on top and wait for the juice to appear.

Fermentation stage

Agree, it is very easy to prepare crumbles for the winter from green cabbage leaves. The photo of this blank surprises everyone. What is the fermentation stage of this dish? Green cabbage leaves, unlike white ones, have little natural sugars. Therefore, the fermentation of crumble is difficult. Depending on the “sugar content” of cabbage, to begin fermentation it needs help in the form of a crust of black bread or a handful of rye flour.

Crumbly fermented for 5-7 days. During this period, from under oppression, a thick foam appears at the edges, which contains the bitterness of cabbage leaves. Therefore it needs to be removed.

The oppression must be removed once a day and with a clean stick (in villages they use a chopping stick) “pierce” holes in the cabbage (to the bottom) in the center and in a circle. Air escapes through these holes, and the mass itself emits a peculiar smell of fermented cabbage leaves. If you don’t make holes, it will turn out crumbly and bitter. In fact, cabbage needs to breathe fresh air! It should also be completely covered with brine. If the cabbage does not have enough juices, you need to pour in a little warm water.

After about seven days, all odors will disappear, the white foam will complete its formation, and the crumb will acquire an amazing “sour” taste and green-gray color. This product is quite different from the usual sauerkraut.

In villages, the finished crumbs are stored in the basement. A city dweller can put it in the freezer and pick it out little by little to make gray cabbage soup from crumble.

Cabbage soup

Cabbage soup made from crumble is cooked in a variety of ways. The ideal option is a Russian stove. Previously, in villages they cooked simply - they poured crumbs into a cast iron pot, added chopped carrots, onions, potatoes, and meat. Then they covered it with a lid and put it in the oven in the morning. As a result, the cabbage soup from the crumble simmered (did not boil) and was ready for lunch.

Identical conditions can be created in a pressure cooker. So, pour cold water over the crumbled ice cream for a couple of minutes. Then squeeze it well and put it in the pressure cooker. 4 liters of water are usually poured into 400 g of crumble. Next, you need to put the pressure cooker on high heat until the valve operates. Afterwards, reduce the heat (but there should be steam pressure under the lid) and cook for 4 hours.

Then cool the pressure cooker lid under running water and remove it. Place chopped carrots, parsley, bay leaf, a piece of meat and a whole potato. Cover tightly with a lid and cook for another hour and a half. Once the lid has cooled, you can remove it. Take out the potatoes, add a little broth and mash them into a puree.

Place all ingredients back into the pan. Serve cabbage soup with cream or sour cream, garlic and herbs.

In urban conditions, crumbles can be simmered for three to four hours over low heat in the oven or on the stove, adding a little water. Care must be taken to ensure that the crumb does not burn. At this time, cook in another container meat broth(from pork or beef) - also over low heat. Next, add chopped carrots, bay leaves, parsley, and whole potatoes to the meat broth. Then combine the finished crumble with the broth and cook for 30-40 minutes. Afterwards, remove the potatoes and mash them with a small amount of broth, and remove the meat from the bones and disassemble it into fibers. Combine everything in the pan again. Serve cabbage soup with garlic and chopped herbs. Bon appetit!

Gray "green cabbage soup" for the winter, which is made in the Vologda region

So, first you need to cook the cabbage to make it “crumbly”. To do this, take the green outer leaves of cabbage, those that we usually discard when salting regular white cabbage. You can take a few leaves that are darker. And for taste, add 2-3 small heads of white cabbage. Wash the leaves with warm water. Since green leaves are coarser than regular cabbage, they should not be shredded, but very finely chopped to form crumbs (hence the word “crumbly”). They chop it in a small tub, and then dump it into a large tub, which is pre-soaked and steamed with boiling water with juniper branches, which is known to disinfect and disinfect.

The proportions of green, dark green and light green cabbage leaves depend on personal preference. Some people like dark green cabbage soup, others lighter. Dark cabbage soup will be harder to digest, so if you have problems with the gastrointestinal tract, it is better not to add dark leaves or only a little bit.

Ingredients:
Take a handful of rye flour and a handful of salt onto a bucket of kroshev. And then in different areas they do it differently. I know three ways, let's look at them:

How to cook crumble for the winter

1st method. Steaming without transfer. More suitable for light colored cabbage soup.

A bucket of crumbles is poured into a tub, sprinkled with a handful of rye flour and salt, and so on until the required amount is filled. Pour boiling water over everything (about 5 liters of water per bucket of crumble), cover with clean gauze or linen, and cover with a blanket. It should stay like this overnight, or at least for at least 3 hours. The next day, the blanket is removed and the fermentation process begins, which lasts 3-5 days. The cabbage must be pierced with a stick every day 2-3 times to release accumulated gases. The cabbage is ready when foam stops appearing on the surface. Then a wooden circle and pressure are placed on top. The excess brine is poured out.

2nd method. Steaming with transfer. For dark cabbage soup.

Pour crumbly into a prepared tub, pour boiling water over it (do not add flour or salt) and immediately dump 2-3 stones pre-heated in the stove into the tub. This is necessary for steaming coarse leaves (so that the cabbage soup is not tough when cooking). Cover the tub with a blanket.
The next day, when it has cooled down, squeeze it out crumbly and transfer it to another tub, sprinkling it with rye flour and salt (a handful per bucket). You can add the brine that is left over from steaming; some people add cold, clean water. The fermentation process takes 3-5 days, do not forget to pierce it with a stick, otherwise the cabbage may turn out bitter. Next we put a circle and a bend.

3rd method. No steaming.

Sprinkle a layer of rye flour (a little) or put rye crackers on the bottom of the prepared tub. Pour out the crumbs (a bucket), sprinkle with rye flour (a handful) and salt (also a handful). Put the oppression on. If own juice little will be released, add cold boiled water.

P.S. I prefer method 1, when everything is brewed together; in my opinion, the cabbage soup turns out tastier this way.
Yes, and in winter, when it’s cold, they stick a stick into the middle of the tub to the bottom, this is necessary so that the bottom of the tub doesn’t squeeze out.

It is best to cook such cabbage soup in a Russian oven, where they simmer in a cast iron or ceramic pot for 4-5 hours. It is better to take fattier meat - pork, lamb, fatty beef. Usually they add everything at the same time - meat, cabbage, onions, carrots, whole uncut potatoes, pearl barley. And they put it in the oven. At the end of cooking, you need to remove the potatoes from the pot, crush them and put them back.
It’s good to eat hot green cabbage soup with garlic and a bite with cold boiled potatoes (potatoes are naturally boiled in their jackets separately).

2015-02-27

Kroshevo is the same mysterious ingredient that makes the taste of gray cabbage soup completely unique. The once very popular, and now completely forgotten, Russian preparation is being revived through the efforts of enthusiasts and lovers of traditional folk cuisine. My dear guest, Lev Nikolaevich Shishkin, continues what he started today, or cabbage soup from kroshev.

I give the floor to Lev Nikolaevich:

Having tasted cabbage soup, my brother and his son and I began to wonder what and how this delicacy is made from? They took me to the barn, opened a barrel of frozen crumble, and showed me how to pick it out into crumbles. and they also gave us a jar to take with us so that we could cook cabbage soup from crumbles at home. Returning home, we prepared cabbage soup, but it didn’t turn out anything like the ones we were gorging ourselves on. But they cooked it from the same crumble! It's a shame!

Last year I decided to make crumble myself and master the technology of making gray cabbage soup from crumble. I specially sowed several roots of late cabbage in July so that there would be a large green mass and small heads of cabbage. And he asked his neighbor not to throw away the green leaves after harvesting the cabbage. I scoured the Internet, talked to my northern friends, and by the time I started taking action I had a complete idea of what to do, how and why.

Crumbled green cabbage leaves. Recipe

Preparation of crumble consists of several stages:

1. Chop the cabbage leaves into crumbs.

To obtain crumble, it is advisable to have a hollowed birch or oak trough and a sharp semicircular “chop.” I replaced the trough with a wooden box, and made the chop from a shredding knife.

Not only well-washed green leaves are used,

with cut out coarse central veins, but also small heads of cabbage, which can account for 20-30% of the total mass.

We begin to cut the green mass

The finished crumb particles should be 5-10 mm in size.

Some patient people managed to cook the crumble on a cutting board with a sharp knife.

2. Pickling.

We will need a bucket, tank, any suitable container - enameled or made of food-grade plastic. Pre-grind crumbly with salt and rye flour.

For a 10 liter bucket of crumble you will need about a glass of salt and a handful of flour or a hunk of crumbled rye bread, then the crumble is placed quite tightly into the prepared container. If the crumbs are well ground by hand, the juice appears almost immediately. On top you need to put a wooden circle or a flat plate and good pressure.

For 5-7 days, place the container with crumble in a warm place (20-22°C). Every day the pressure must be removed 1-2 times and the entire mass must be pierced in several places to release the gases formed during fermentation. No problem, be patient - it's worth it! Any foam that appears around the edges must be removed! At the end of fermentation, the crumbs should be squeezed out, packaged in bags of about 0.5 kg and frozen.

Store frozen until consumed.

Cabbage soup made from crumble. Recipe

Cabbage soup is cooked from crumble in different ways. The ideal option is a Russian stove. In the village they cooked simply - they poured crumbs into a cast iron pot and put chopped carrots, potatoes, onions, and meat. Cover with a lid and place in the oven in the morning. The cabbage soup from the crumble was not boiling, but simmering and ready for dinner.

To some extent, similar conditions can be created in a pressure cooker. The ice cream is crumbled with cold water for a few minutes. Then squeeze it well and put it in a pressure cooker. For 300-400 grams of kroshev I pour 3-4 liters of water, put it on high heat until the valve operates, then reduce the fire almost to a minimum (but there should be steam pressure under the lid!) and cook for 3-4 hours.

After the required time has passed, cool the lid of the pressure cooker under running water, remove and add carrots, parsley, bay leaves, whole potatoes and meat cut into circles. Cover tightly with a lid and cook for another hour and a half. After cooling and removing the lid, take out the potatoes and, with the addition of broth, mash them with a masher into a puree.

They take out the meat and select all the bones. The lard is ground into puree. The meat is separated into fibers using two forks.

All ingredients are returned to the pan. Cabbage soup is served with sour cream or cream, herbs and garlic.

In urban conditions, you can simmer the crumbs for three to four hours on the lowest heat on the stove or in the oven, adding water little by little. You have to be careful not to let the crumbs burn! At this time, a good meat broth is being cooked in another bowl, also over low heat. The broth can be prepared from beef and pork. Then carrots, cut into circles, parsley, bay leaves and whole potatoes are added to the meat broth. Combine the finished crumble with the broth and cook everything together for 30-40 minutes. then the potatoes are taken out, mashed with a small amount of broth using a masher, the meat is freed from the bones and separated into fibers. Put everything together again in the pan. Serve cabbage soup with chopped herbs and garlic. Dill is a good herb, green onions, parsley.

Dear Lev Nikolaevich! Thank you so much for sharing. old recipe preparing crumble and gray cabbage soup from it!

And this is how the grandmothers of the Russian North make crumbs

Kroshevo can be prepared in small quantities even in a city apartment. Numerous enthusiastic reviews that I have recently heard about this preparation (I specifically “monitored” the Internet about this) indicate that the slight inconvenience and rather long preparation procedure pays off handsomely with the unearthly taste of cabbage soup made from crumble!

Musical gift for everyone:

Grandma's grandchildren - Not for me...

The unique taste and aroma of kroshev will make cabbage soup unforgettably delicious!
Kroshevo is the same mysterious ingredient that makes the taste of gray cabbage soup completely unique. Because of its special aroma, cabbage soup with crumble is much tastier than with regular cabbage.
A very simple cabbage crumble recipe home cooking step by step with photos. Easy to prepare at home in 3 days. Contains only 40 kilocalories. Author's recipe for home cooking.

Preparation time: 9 minutes
Cooking time: 3 d
Calorie Amount: 40 kilocalories
Number of servings: 12 servings

Complexity: Very simple recipe
National cuisine: Home kitchen
Type of dish: Miscellaneous

Ingredients for twelve servings
Cabbage (4 kg green cabbage leaves and 1 kg white cabbage and light green covering leaves) 5 kg
Carrots 100 gr
Salt (coarse) 50 g
Water 3 glasses. (200 ml)

Step-by-step preparation
Cut out thick veins from green cabbage leaves.
Rinse thoroughly.
Shred the leaves using a food processor.
Then chop for a few seconds with a knife.
You only need to grind for a short time so that you don’t end up with porridge.
Add some white cabbage. We choose the loosest cabbage.
Then the covering leaves are light green. White and light green leaves are needed to “dilute” the green leaves a little and the crumble is not too dark.
When all the leaves are chopped, grate the carrots and add it to the chopped leaves. Salt.
Mix. Scald with boiling water. We crush it on top with a plate and put pressure on the plate. Leave in a warm place for 3 days. During fermentation, the crumbs must be kneaded with clean hands.
After 3 days, crumble into jars and put in the refrigerator. You can also put the crumble into bags and store in the freezer. When frozen, it does not lose its qualities. Now you can cook rich cabbage soup!

In our area in October, here and there you can hear the sound of a hoe: people are chopping cabbage soup. This is a whole ritual, a certain stage that ends the gardening season and begins a new one - a long, cold winter.

Green cabbage soup, and people also say about them: gray, pickled or simply winter, are not loved by everyone. Many have not even heard of such a dish. But if anyone has tried them, he will never forget the taste. I offer you a recipe for preparing cabbage soup, and subsequently green cabbage soup from it.

We will need:

Rinse thoroughly.

We put them in a pile and chop them with a hoe or put them into a combine. Since I used a combine, I am showing this process. First - to the shredder.

Then chop for a few seconds with a knife.

Add some white cabbage. We take the loosest heads of cabbage. They are also with greens, perfect for cabbage soup.

Covering light green leaves also work well here. Let's add them too.

When all the leaves are chopped, grate the carrots and add them to the chopped green leaves. Add salt there too.

During fermentation, cabbage soup must be kneaded with clean hands or pierced with a wooden stick.

After two or three days we take them out into the cold. Cabbage soup is stored in the cellar (in jars or in the same container where it was fermented, under pressure), in the refrigerator or freezer, divided into portions in bags. It should be noted that when frozen, cabbage soup does not lose its qualities.

It is from this sauerkraut that we will prepare rich cabbage soup tomorrow.

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