08.11.2025 19:23
As part of winter preparations, a new interpretation has been added to the tradition of pickling. Beyond the known chopping methods, "Cabbage Roll Pickles," prepared by grating vegetables and wrapping them in white cabbage leaves, offers a different flavor and presentation alternative. For the filling, vegetables such as red cabbage, beetroot, carrot, and celery root are used, and the pickles mature in 10 days.
As the weather cools down, winter preparations are gaining momentum, and a new pickling recipe has been added. The "Stuffed Cabbage Pickle," which goes beyond traditional pickling habits, combines the flavors of both stuffed cabbage and pickles in a single jar.
This new recipe stands out, especially with its presentation and flavor balance. While vegetables in classic pickles are usually used whole or chopped, in this method, the filling is prepared by grating the ingredients completely.
The filling consists of grated vegetables.
The foundation of the recipe is a rich mixture of vegetables. Red cabbage, bell pepper, green pepper, and garlic are finely chopped, while red beet, carrot, celery root, cucumber, and gherkin are grated using the coarse side of the grater.
All the prepared vegetables are mixed with rock salt and granulated sugar and left to rest for half an hour. This process allows the vegetables to release their juices and the flavors to meld together.
Wrapped in cabbage leaves and packed into the jar.
While the filling is being prepared, the leaves of the white cabbage are soaked in boiling water and then shocked in cold water to make them suitable for wrapping. The filling, which has released its juices, is squeezed in the palm to remove excess moisture and tightly wrapped in square-cut cabbage leaves.
The prepared stuffed cabbages are neatly placed in a glass jar. Grape vinegar, leftover vegetable juice from the filling, and drinking water are added on top. To accelerate the pickling process, dried chickpeas and a bay leaf for flavor are also added to the jar.
After the jar is tightly sealed, the pickles are left to mature in a cool, dark place for 10 days. At the end of the 10 days, the "Stuffed Cabbage Pickle" is ready to be served.