Recipe Canned white cook
Preparation time:
15 min
Heat treatment time:
2h
Shelf life:
6 mois dans un endroit sec et frais (>6 C°)
Ingredients
Number of persons: 7 à 8 personnes
Preparation
- Clear the vegetable from damaged cabbage leaves. Remove the core.
- Cut the cabbage into thin strips. The cooking of the white cabbage is simple, just whiten it 1 to 2 minutes in slightly salty boiling water to make it lose part of its acrid taste.
- Remove the cabbage with a skimmer and put it in the jars.
- Cover with boiling salted water, about 20 g/liter, up to 2 cm from the edge, close and immediately proceed to thermal treatment, 90 minutes at 100 ° C.
Advice: when serving, brown the onions in butter, add the bacon then mix everything with the cabbage and simmer half an hour. This recipe is ideal for example for large families, you can prepare it in large quantities and all you have to do is cook the cabbage.
2 comments
Chez nous on mettait le choux entier, cru, bien enveloppé dans du papier journal et il passait bien l’hiver, on sortait au fur et à mesure des tétés jusqu’à l’arrivée du printemps dans la cave au sous sol, on contrôlait du temps à autre
Merci pour toutes vos recettes et méthodes de conservation très utiles ,j’apprécie vos recettes faciles à réaliser ,encore mille fois merci .