Very simply prepared, well kept, and it turns out delicious!
I recommend everyone to have a few cans of stewed cabbage. Indispensable preform in the kitchen. Hungry - open the jar!
Ingredients:
3 kg of cabbage
0.5 kg of carrots
0.5 kg onions
Article 2.5. l. salt without slides
Article 1.5. l. Sahara
0.5% vinegar cup 9
0.5 cup vegetable oil
200 gr. tomato paste
1 cup water
5 pieces. leafs
8 pcs. Pepper sweet pea
1 tbsp. l. black peppercorns
3 pcs. carnations
0.5 hours. l. coriander seeds
Preparation:
1. To harvested for future use need late cabbage unit vectors with firm flesh and very elastic Kocani.
Slice the cabbage is necessary to thin elongated strips. Or use a special grater. But it is too smaller, so it is best hands.
2. Onions clean, wash and cut into medium-sized cubes.
3. Carrots are also clean and wash, rub on a medium grater.
4. In a frying pan heat the vegetable oil.
5. Carrots and onions fry for about 10 minutes, stirring occasionally to not burnt.
6. Add the cabbage, stir and simmer another 20 minutes.
If cabbage is juicy, it is possible to pour 1 cup of boiled water.
7. Share tomato paste and continue to simmer for another 20 minutes.
8. Season with salt and add sugar. Season with pepper, coriander and bay leaf. Carnation on request.
9. After quenching pour vinegar mix to warm up a few minutes and remove from heat.
10. Immediately decomposed cabbage braised in sterile banks, roll covers and boiled turn upside down.
Workpiece wrap a blanket and leave for a day. Then storing it.
Good luck with your preparations, delicious winter and bon appetit!
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