This is one of my absolute favorite foods, and seems to be uniquely Ukrainian. I can't seem to find an official name for it in any language, but it's a baked cabbage that has been soaking in leftover pickle brine for a few days. It's sort of like a lazy sauerkraut, but also not -- it has a completely unique flavor profile. It's a shining example of culinary efficiency: that leftover brine you'd otherwise toss out becomes a marinade for a completely new dish. The brine from this batch came from the pickles I made late last fall, and it was super. It would work just as well with store-bought pickles, though.
I didn't have a chance to take a photo of how it's supposed to be eaten, since this batch was gone in a matter of hours, but it's best served as a coarsely chopped salad with a little fresh garlic and some sunflower oil(the good kind with the strong smell!). Mmmm
Here's how it's done!
You'll need:
Cabbage
Enough pickle brine to cover your cabbage
How To:
Cut your cabbages in half. Wrap them in foil and bake at 350 until they're soft all the way through. My dad insists that the best way to do this is in a covered crock or dutch oven, and he may be right, but my poor oven is 3x as old as I am and doesn't really have the room for a crock.
Once they're nice and soft, pack them into the container they'll be soaking in, something with a lid ideally. Cover with brine and, if you like, with the herbs and spices left at the bottom of the jar. If you don't quite have enough brine to cover your cabbage, you can just rotate your cabbage for even coverage or dilute the brine with a bit of salt and water. Let it sit in the fridge (or in a cold garage) for at least 3 days and enjoy!
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