……………….Fermented cabbage make easy
Hot or cold with sausage, in soup, with sandwiches, side on salad, even a sauerkraut lasagne…..beat that!
How to make:
Fermented cabbage has live probiotics and a good source of Vitamin C. One of the reasons the sailors of long ago didn’t get scurvy as they not only dried but fermented their foods which were high in vitamin C.
You need cabbage, seas salt and a jar with a cloth and rubber band and a lid. All having been sterilised.
- Slice the cabbage into thin ribbons.
- In a bowl add cabbage and add salt. With clean hands mix for around 5 minutes.
- Place cabbage and liquid into the jar. Compact by pushing it down aiming to keep cabbage submerged below the liquid that has been made whilst salting it.
- Over the next week, keep in a cool dark pace, and everyday press down the contents releasing more liquid and submerging the cabbage.
- If you find not enough liquid has formed to cover cabbage add a salty mixture (dissolve 1 teaspoon of salt in 1 cup of water).
- Note after 3 days start tasting it to see if it to your liking. Once it gets to your taste then put in fridge. Around 10 days is good for fermenting.
- Keep for a few months our of fridge or longer refrigerated.
- ¾ cups butter
- ¾ cups flour
- 1 tbs beef or vegetable bouillon granules
- 2 tps sea salt and pepper
- ½ tps white pepper
- 2¼ cups milk
- ½ litre chicken broth
- 500gms Spanish chorizo or pepperoni, chopped
- 2 free range eggs
- 1½ cups cottage cheese (350gms)
- 9 lasagna pasta, cooked & drained
- 450gms sauerkraut (rinse and squeeze dry)
- 2 cups parmesan cheese
- Preheat oven 350C.
- In saucepan, melt butter. Stir in flour, bouillon, onion salt, pepper (all but 1tsp pepper). Stir in milk & broth and bring to boil stirring until thickened. Add sausage & heat through.
- In a separate bowl combine cottage cheese, eggs, & remaining 1 tsp pepper.
- In a lasagna baking dish spread this mixture then a layer of lasagna,1/2 of the cottage cheese mixture, ½ of the saurkraut, sprinkle parmesan.
- Cover and bake 60 minutes. Let stand for 10 before cutting.