Sauerkraut leaves
A unique version of sauerkraut popular in Polish and Romanian cuisine. You can use these tangy leaves to make cabbage rolls.
Makes 1kg
Allergens & dietary requirements
- Vegan
Ingredients
- 1 kg white cabbage
- 15 g coarse sea salt
- 10 black peppercorns, bruised
- 3 leaves bay leaf
Preparation method
- Remove the leaves of the cabbage.
- Sprinkle the salt and black peppercorns over the leaves.
- Bruise the leaves by gently squeezing them.
- Place a few leaves on top of one another and roll up.
- Place the cabbage rolls in a sterilised fermenting pot.
- Add the bay leaves and tightly close the lid.
- Ferment the rolls in a dark place at room temperature for at least one week.
Serving suggestions
- As part of a composition with crustaceans and shellfish.
- As a basis for sauerkraut juice.
- As a component in a composition with pork belly or lamb neck, onion, potato, and garlic.
