Cabbage got its name thanks to ancient Greece. The fact is that the Greeks call cabbage the green head.
Probably, such an interesting and unusual name of the vegetable is also connected with Greek legends. Based on mythology, cabbage appeared from the sweat of the god Jupiter. The drops rolled to the ground, where this vegetable subsequently grew.
Now cabbage is used constantly for various dishes. Soup and salads seem much healthier and fuller with cabbage leaves.
It is also worth learning how to prepare pickled cabbage, since this dish is also relevant.
Ingredients for pickled cabbage:
- Cabbage – 1 kg;
- Garlic – 4 cloves;
- Sweet pepper – 1 pc;
- Dill – a few sprigs.
Ingredients for the marinade:
- Water – liter;
- Salt – 1.5 tbsp. tbsp;
- Sugar – 2 tbsp;
- Vegetable oil – 3 tbsp;
- Garlic – 2 cloves;
- Lemon juice – 2 tbsp;
- Vinegar 9% – 3 tbsp;
- Coriander seeds – 0.5 tsp;
- Laurel leaf – 3 pcs;
- Peppercorns – 20 pcs;
- Dill – a few sprigs.
Preparation of pickled cabbage:
In a saucepan pour cold water, pour into it salt, granulated sugar. Pour into the water for the marinade vegetable oil, lay out garlic cloves.
Also in the marinade pour vinegar and lemon juice, lay out coriander seeds, peppercorns, bay leaves and dill. While the water on medium heat under the lid boils, cut into large pieces peeled peppers and cabbage.
In a jar put a couple of garlic cloves and a little dill at the bottom, fill the container with cabbage and peppers for ½ part. Put a couple more garlic cloves and dill on the vegetables, continue to fill the jar with vegetables up to the neck.
After boiling, cook the marinade under the lid for 5 minutes, and then pour it into the jar with vegetables
.
Spices, garlic and herbs from the pot transfer with a spoon into the jar.
Cover the hot pickled cabbage with a lid, leave it for 8 hours in the heat.
It turns out excellent pickled cabbage. This recipe is great for pickling young cabbage.
