I suggest you get acquainted with a few unusual ways preparations for the winter of your favorite vegetable.
So, interesting recipes for cabbage lovers.
Cabbage with nutmeg
Ingredients:
1 kg of cabbage
3 carrots
2 peppers
5 peas of black pepper
3 bay leaves
pinch ground nutmeg
For the marinade:
1.5 cups of water
60 gr. salt
1 cup of sugar
250 ml of apple vinegar
Preparation:
1. Shred the cabbage into thin strips, carrots grate, chop finely pepper strips.
2. Mix the vegetables in a bowl, lightly rubbing his hands.
3. Add bell pepper, bay leaf and nutmeg.
4. In boiling water to dissolve the salt and sugar, remove from heat and pour in the marinade vinegar.
5. Pour the hot marinade cabbage with vegetables.
6. Cover the cabbage dish and set load.
7. Leave cabbage at room temperature for 8 hours.
8. Decomposed snack for clean and sterilized jars, close the plastic lid and storing it in a cool place.
Cabbage and pumpkin
Ingredients:
1 kg of cabbage
2-3 large carrots
0.5 kg fresh pumpkin
2 cm of fresh ginger root
pinch dry (ground) ginger root
1 lemon
3 tbsp. l. vegetable oil
a pinch of black and red pepper
2-3 sprigs of parsley
teaspoon salt
Preparation:
1. Cabbage chop and grind hands to juice appeared. Carrot peel and grate the carrots in Korean.
Stir in carrots and cabbage.
2. Lemon wash and together with the skin on Grate. You can freeze it in advance, so it is better to rub.
3. Add lemon to cabbage and mix thoroughly.
4. Sprinkle all the peppers, ginger and salt.
5. Put in the fridge for 2-3 hours, by closing the lid.
6. Ginger, finely chopped.
7. Pumpkin grate special float or shredder into thin strips. 8. Add the pumpkin and ginger dressing.
Dress the salad with a little warm oil. At the end, add the fresh herbs and mix.
Store lettuce in a container in the refrigerator.
Cabbage in Korean kimchi or
Ingredients:
1 kg of cabbage
carrot
2 garlic cloves
for 0.5 h. l. red hot and black pepper
green bunch of dill
0.5 hours. l. ground coriander
Article 0.5. l. salt
2 tbsp. l. 6% vinegar
50 ml of vegetable oil
Preparation:
1. Cabbage cut into large chunks.
Boil 1 liter water and pour boiling water cabbage, let stand 10 minutes, then drained.
2. Carrot peel and grate the carrots in Korean. Stir in carrots and cabbage, do not need to grind.
3. Garlic is passed through the press, green chop.
4. All combine and mix. Add salt to the vegetables, coriander and pepper mixture.
5. Carefully, add vinegar, then warmed vegetable oil.
6. Once again stir the salad, cover the dish and put into the refrigerator for 5-10 hours.
7. Finished cabbage in Korean in a tightly closed container in the refrigerator.
Bon Appetit!
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