Gastronomixs

Preserved oxheart cabbage

Preserving is a popular technique in the Scandinavian countries. But it's not only a technique for keeping products good for longer; it also infuses a product with extra flavour.

Preserved oxheart cabbage

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Ingredients

4

litres

water

4

tbsp

coarse salt

2

tbsp

mustard seeds

0.5

tsp

black pepper

1

tbsp

fresh dill

2

sprigs

thyme

2

 

oxheart cabbages

Preparation method

  • Bring the water and salt to the boil and then switch off the heat.
  • Add the mustard seeds, black pepper, dill, and thyme to the water.
  • Add the oxheart cabbages and make sure that they are completely covered by the liquid.
  • Store the cabbages in a sealed jar. If kept at room temperature, the oxheart cabbages will be ready within four weeks. If you keep them in a cool place it can take seven to eight weeks.

Serving suggestions

  • As a vegetable side dish in a composition with pork, game, or poultry.
  • As part of a cabbage and potato mash.
  • As a basis for a sauce.
  • You can use the preserving liquid to make a contemporary beurre blanc.

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