My favorite pickled cabbage recipe. In the evening I cook - the next day we already eat. Very tasty, aromatic, sweet and sour. Everyone likes this cabbage. Try to cook it once - and your family will ask you for it all the time.
First, I prepare the marinade. I add salt, sugar and vegetable oil to the boiled water. I bring it to a boil. The salt and sugar should dissolve. I remove the pan from the heat and pour in the vinegar. This is where vinegar is needed. I use 9% table. You can take an apple one. But if you are not using vinegar, then this recipe is not for you! No need to try replacing vinegar with lemon juice - that will be a different recipe. And a completely different result.
I have enough marinade for the specified amount of cabbage for 500 ml of water. But, probably, depends on the cabbage (on its juiciness) and on how tightly "fill" the jar. I was told in the comments that some of this amount of marinade is not enough. No problem. If not, boil some more water and prepare the marinade.
The marinade is ready. Now I cut the vegetables into strips. I usually cut cabbage with a knife, but you can also use a shredder, of course. I stir the vegetables in a bowl and fill the jar with them. Not too tight, but you need to press down, of course. I usually have this amount in two cans - a liter and a half-liter.
I fill it with marinade - warm. Not hot and not cold. And I put it in the refrigerator for 12 hours. Try it - the salad turns out well, very tasty! And fast! You can cook at least every day))
You can watch how I cook this cabbage in my video below. There are also 4 cabbage recipes that you will also really like. Look))
Ingredients:
• Cabbage - 1 kg
• Carrots - 1 pc.
• Sweet red pepper - 1 pc.
• Water - 500 ml
• Vinegar (table 9%) - 6 tbsp. l.
• Sugar - 7 tbsp. l.
• Salt - 1 tbsp. l.
• Sunflower oil - 80 ml
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Simple carrot and cheese salad
Korean salad with Chinese cabbage and carrots
Salad "Instead of Olivier"