Whole Cabbage Leaves Canned in Honey Brine

⏳ Time

1 hour + 3 days

🥕 Ingredients

🍽️ Servings

Description

This recipe was born from a delightful discovery: even the most humble green cabbage takes on significance when paired with honey. The honey brine creates a sweet cocoon around the leaves, while the unmistakable essence of cabbage remains inside. Why is it better to use whole leaves instead of shredded cabbage for this recipe? It opens up more possibilities: the leaves can be used for stuffed cabbage rolls or dolmas, and the honey brine can be used to prepare salad dressings. However, shredded cabbage with honey also makes a fantastic filling for pastries, strudels, and kulebyaka.

Ingredients

White Cabbage - 6 lbs
Carrot - 1 piece
Green peppercorns - 10 pieces
Bay leaf - 4 pieces
Honey - 2 spoons
Sugar - 1 tablespoon
Salt - 1 tablespoon

Step by Step guide

Step 1

Remove the outer tough leaves from the cabbage. Place the cabbage in the microwave (if it doesn't fit, cut it in half lengthwise along the core).

Step 2

Heat for 2–3 minutes, then remove the softened leaves. In the same way, while heating, separate the entire head into individual leaves.

Step 3

Peel the carrot and slice it into thin rounds (up to 5 mm thick).

Step 4

Place a layer of leaves at the bottom of a jar or enamel pot, add some carrots, sprinkle with pepper, and lay in a bay leaf.

Step 5

Alternate the layers until the leaves run out. You can chop the leaves into smaller pieces, such as squares, if you want to use the cabbage as a snack or in a vinaigrette, rather than making stuffed cabbage rolls, for example.