Pickled cabbage is considered the most popular snack in winter. Unlike sauerkraut, pickled can be prepared quickly and easily. The ingredients for a recipe are more than readily available and are always found in the kitchen. Such cabbage does not require additional sterilization, is subjected to heat treatment to a minimum, which means it retains most of the vitamins.
From the specified number of ingredients, you will get one can of 1 liter or two - 500 ml each.
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Ingredients:
White cabbage - 1.5 kg.
Salt - 1.5 tablespoons
Carrots - 1 pc.
Water - 700 ml.
Sugar - 2.5 tablespoons
Carnation buds - 2 pcs.
Allspice - 3 pcs.
Peppercorns - 3 pcs.
Bay leaf - 2 pcs.
Vinegar - 1.5 tablespoons
How to cook:
Prepare food.
Rinse the head of cabbage, tear off the top leaves. Chop the cabbage into thin, short strips using a sharp knife.
Put the slices in a deep container of large volume, cover it with salt, mix. After a few minutes, the cabbage will react with salt, shake it with your hands to make it more juice.
Peel off the top layer from the carrots, grate on a coarse grater.
Combine carrots with cabbage, mix.
Boil the right amount of water in a saucepan, add bay leaves, sugar and pepper.
Boil for 2 minutes so that the sugar is completely dissolved, at the end, pour in the vinegar, remove the container with the marinade from the stove.
Prepare glass containers in advance - clean the jars with soda, wash them thoroughly, sterilize them over steam or use any other sterilization method (in the oven, boiling). Tamp the cabbage into the jar as tightly as possible, leaving a little empty space on top.
Make a well in the middle of the cabbage and pour in the hot marinade. It should be evenly distributed throughout the entire container, leaving no air. Tighten the jar with a screw or tin lid as tightly as possible. Turn it upside down, wrap it up with a blanket to slowly cool the glass.
In about a day, the workpiece can be sent to the cellar before winter.
Bon Appetit!
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