I know this recipe for a long time. But somehow I forgot about him. But in vain))
I have already shown how I cook sauerkraut, I will share this recipe at the end of the article. The recipe is very simple - nothing needs to be measured and weighed. Therefore, I cooked such cabbage very often. And I noticed that no one has been eating it lately.
So I finally remembered another recipe for a delicious cabbage snack. And now it is on my table instead of pickled one!
How to cook
I cut the cabbage into medium-sized pieces (I leave the stump, but you can also cut it - as it is more convenient for anyone).
Now I cut the carrots into slices and the beets. I cut the beets into cubes so that later it would be more convenient to serve them - they turn out to be very tasty too!
I also cut the garlic into pieces. I cut smaller, but you can just cut each clove lengthwise - here, too, if you wish.
Pour water into a saucepan and bring it to a boil. Then I remove from heat and add salt, sugar and vinegar. I stir it. The salt and sugar should dissolve.
I put chopped vegetables and spices in some kind of container. I use regular liter cans. To the bottom are carrots, then cabbage, beets, garlic. I add bay leaves, black pepper (peas) and coriander.
It remains to fill the jars with the prepared marinade.
This time, I got 2 liter jars (this is enough for us for 2 days).
I leave the jars on the table for 36 hours. Then I put it in the refrigerator. You can already try. But I leave it in the refrigerator for a day - then the cabbage tastes better!
Try to cook. This is delicious!
RECIPE:
• cabbage - 1.5 kg
• carrots - 1 pc.
• garlic - 6 teeth.
• beets - 1 pc.
• coriander peas - 10 g
• peppercorns - 10 g
• bay leaves - 3-4 pcs.
For the marinade:
• water - 1 l
• vinegar - 125 ml
• sugar - 1.5 tbsp.
• salt - 1 tbsp.
How I cook sauerkraut and a few more cabbage recipes, see the video below (you will like it):