Pickled cabbage is one of the most popular Asian dishes. Pickled cabbage is known in China, Korea and Japan. History has preserved information that the workers who built the Great Wall of China were fed with pickled cabbage.
However, Chinese cabbage is different from what is prepared in Europe.
In addition to Asians, Germans have become interested in pickled cabbage
.
In Germany, such cabbage is called shakrut
. It is worth trying to prepare an unusual pickled cabbage – with tomatoes.
Ingredients for pickled cabbage with tomatoes per 2-liter jar:
- Tomatoes – 750 g;
- Cabbage – 250 g;
- Sweet pepper – ½ pc;
- Carrots – 1/3 pcs;
- Garlic – 4 cloves;
- Dill – umbrella;
- Parsley – a bundle;
- Allspice – 3 pcs;
- Peppercorns – 4 pcs;
- Laurel leaf – pcs;
- Vinegar 9% – 1.5 tbsp;
- Sugar – 2 tbsp;
- Salt – tbsp.
Preparation of pickled cabbage with tomatoes:
Finely chop a fork of cabbage, remove the outer leaves and pith. Clean the insides of sweet peppers, cut into thin bars.
Grate carrots on a Korean-style grater, mix with cabbage and sweet peppers. In the jar put the dill, parsley, garlic cloves, bay leaf, peas and allspice.
Create a layer of tomatoes on the bottom of the jar, press the greens and garlic. On top of the tomatoes put a layer of cabbage mixture, press it with tomatoes. Thus up to the neck of the jar form layers of tomatoes and cabbage.
Pour steep boiling water into the jar and cover with a lid, leave it for 20 minutes.
Then pour the water from under the cabbage and tomatoes in a saucepan and bring to a boil
. On the surface of the layer of tomatoes or cabbage pour salt and granulated sugar. Pour vinegar into the sugar mound.
After boiling, cook the brine for 2 minutes, and then pour it back into the jar and close the lid tightly.
The jar after rolling shake and turn the bottom up. Leave the jar to cool completely under a towel or plaid.
