Homemade Sour Rolled Cabbage Leaves that are used to make Soured Cabbage Rolls. Once you try these, you'll leave the plain ones behind. These Sour Rolled Cabbage Leaves are just the best for Cabbage Rolls, and specifically made for them! Make a bunch of these up to have them on standby anytime you want to make Cabbage Rolls. The Cabbage leaves are boiled to soften the leaves. With the stem removed, the leaves are rolled up to place inside the jars. Instead of just the Salt Brine used in the Sauerkraut recipe, we use a bit of Vinegar to jump start that tang.
Servings: 12 Leaves
Equipment
- 1 Large Pot
- 1 Glass Jar that holds about 1.5 L or 52 oz.
- 1 Meat Hook to handle the cabbage - optional
- 1 Bowl for the brine
Ingredients
- 1 Head Cabbage
- 3 C Distilled Water
- 1 C White Vinegar
- 1 Tbl Sea Salt
Instructions
- Combine Salt, Vinegar & Water in a bowl to mix until the salt is completely dissolved and set aside. Pierce the cabbage through the root with a meat hook (optional for easier handling). Place it in a pot, fill with water to measure, remove the cabbage, and bring the water to a boil.
- Boil the cabbage for 5–8 minutes until the outer leaves soften. Slice at the thick root stem and peel off leaves with tongs as they soften. Repeat until you have 12 leaves.
- Remove the remaining cabbage for other recipes, or repeat the process for more leaves. Return peeled leaves to the boiling water for 10 minutes until pliable for rolling. Don't over boil these, just until they are soft enough that they can be stacked and rolled without breaking.
- Remove and rinse the leaves with cold water, then slice off the thick stem. Stack 2–3 leaves, fold the sides to 4–5 inches wide, roll tightly, and pack into a jar. Large leaves can be halved before rolling.
- Pour brine over the rolls, ensuring they’re fully submerged. Remove air bubbles with a spoon, cover with the lid and store in a dry place. Use the next day, or ferment for 2–3 weeks before refrigeration.Every day or so, open the lid to release pressure and avoid potentially exploding the jar from trapped pressure.
Notes
You can repeat this for multiple jars of sour cabbage leaves, or use the remaining cabbage to make other recipes.
Try out Soured Cabbage Rolls with this recipe for the Leaves!