Pickled > European > Romanian

Murături de Varză (Pickled Cabbage) Recipe

Ingredients with Measurements:
- 1 head of cabbage, thinly sliced
- 2 carrots, thinly sliced
- 1 onion, thinly sliced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon of black peppercorns
- 1 tablespoon of coriander seeds
- 1 tablespoon of mustard seeds
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 2 cups of white vinegar
- 2 cups of water

Special equipment needed:
- Large glass jar with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Mixing bowl
- Whisk

Step-by-step instructions:
1. In a large mixing bowl, combine the cabbage, carrots, onion, garlic, bay leaves, black peppercorns, coriander seeds, and mustard seeds.
2. In a separate mixing bowl, whisk together the salt, sugar, white vinegar, and water until the salt and sugar have dissolved.
3. Pour the vinegar mixture over the cabbage mixture and stir to combine.
4. Transfer the mixture to a large glass jar with a lid, making sure the vegetables are fully submerged in the liquid.
5. Seal the jar with the lid and let it sit at room temperature for 2-3 days.
6. After 2-3 days, taste the pickled cabbage to see if it's to your liking. If it's not sour enough, let it sit for another day or two.
7. Once the pickled cabbage is to your liking, transfer it to the refrigerator to stop the fermentation process.
8. Serve the pickled cabbage as a side dish or condiment.


Time:
Preparation time: 20 minutes
Fermentation time: 2-3 days
Total time: 2-3 days and 20 minutes
5. Temperature:
Room temperature for fermentation, refrigerated for storage and serving.
Serving size:
This recipe makes about 4 cups of pickled cabbage.

Nutritional information:
Serving size: 1/4 cup
Calories: 10
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total carbohydrates: 2g
Dietary fiber: 1g
Sugars: 1g
Protein: 0g

Substitutions for ingredients:
- Red cabbage can be used instead of green cabbage.
- Apple cider vinegar can be used instead of white vinegar.
- Honey can be used instead of sugar.

Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Add sliced apples or pears for a sweet and tangy flavor.
- Add sliced beets for a vibrant color and earthy flavor.

Tips and tricks:
- Make sure the vegetables are fully submerged in the liquid to prevent mold growth.
- Use a clean jar and utensils to prevent contamination.
- Taste the pickled cabbage every day to ensure it's not over-fermented.

Storage instructions:
Store the pickled cabbage in the refrigerator for up to 1 month.

Reheating instructions:
This recipe does not require reheating.

Presentation ideas:
Serve the pickled cabbage in a small dish or jar as a side dish or condiment.

Garnishes:
Garnish with fresh herbs such as parsley or dill.

Pairings:
Serve the pickled cabbage with grilled meats, sandwiches, or as a topping for tacos or burgers.

Suggested side dishes:
Serve the pickled cabbage with roasted potatoes, coleslaw, or a green salad.

Troubleshooting advice:
- If mold appears on the surface of the pickled cabbage, discard it and start over with a clean jar and utensils.
- If the pickled cabbage is too sour, dilute it with a bit of water.

Food safety advice:
- Use clean jars and utensils to prevent contamination.
- Make sure the vegetables are fully submerged in the liquid to prevent mold growth.
- Store the pickled cabbage in the refrigerator to prevent bacterial growth.

Food history:
Pickled cabbage is a traditional Romanian dish that is often served as a side dish or condiment.

Flavor profiles:
The pickled cabbage has a tangy and slightly sweet flavor with a crunchy texture.

Serving suggestions:
Serve the pickled cabbage as a side dish or condiment with grilled meats, sandwiches, or as a topping for tacos or burgers.

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Region: Romanian

Taste: Tangy, Sour, Salty, Spicy