Boil down white cabbage »Delicious alternative to sauerkraut

Required utensils

In addition to the oven with a drip pan or an automatic preserving machine, you will need suitable glasses:

• Classic mason jars with glass lids, rubber rings and metal clasps.
• Vessels with twist-off lids. If you want to reuse used glasses, make sure that the seal is intact.

You can also use jars with lids, rubber rings and metal hangers. However, these have the disadvantage that the vacuum cannot be reliably checked.

ingredients

• 1 large white cabbage
• 500 g onion
• 500 ml white wine vinegar
• 250 ml rapeseed oil
• Salt, pepper, caraway seeds and sugar to taste

preparation

1. Cut out the stalk of the cabbage.
2. Slice into strips.
3. Peel, halve and cut the onions into strips.
4. Put the cabbage, onion and spices in a large bowl and knead vigorously. The cabbage must be soft to the touch and juice must come out.
5. Season again to taste.
6. Pour vegetables into the jars. A two centimeter wide margin should remain at the top.
7. Put on the lid.

Preserving in the machine

1. Place the glasses on the grate of the canning machine. They are not allowed to touch.
2. Pour in water until the vessels are at least halfway in them.
3. Canning at 98 degrees for 90 minutes.
4. Take out with the glass lifter, place on a cloth and let cool down.
5. Check that a vacuum has formed in all glasses.
6. Label, store in a cool and dark place.

Preserving in the oven

1. Place the food in the drip pan and pour 2 centimeters of water.
2. Slide into the tube on the bottom rail, heat to 180 degrees.
3. As soon as small bubbles appear in the glasses, turn them off and leave the cabbage in the oven for another 30 minutes.
4. Take out and let cool on a cloth.
5. Check whether a vacuum has formed in all vessels.
6. Label, store in a cool and dark place.