Pickled cabbage is a dish made from white cabbage. It is canned in a jar in a special marinade. Thus, cabbage preserves many of its useful properties and vitamins.
Each housewife has her own way of preparing pickled cabbage
.
In addition, there are GOSTs and other recipes for cooking pickled cabbage from professional chefs. Pickled
cabbage is included in the fillings for pies, soups and salads.
Let’s prepare a fairly quick pickled cabbage at home.
Ingredients for pickled cabbage:
- cabbage – kg;
- carrots – 2 pcs;
- water – 500 ml;
- salt – 1 tbsp;
- sugar – 100 g;
- 9% vinegar – 100 g;
- vegetable oil – 100 g;
- bay leaves – 3 pcs;
- black pepper – 5 peas;
- allspice – 5 peas.
Preparation of pickled cabbage:
Shinkuem quite finely cabbage, get rid of the outer leaves and pith. Grate carrots on a Korean-style grater, put them with the cabbage and mix. Put the cabbage
in a jar and slightly tamp it down
.
For the marinade bring to a boil water in a saucepan,
pour
sugar and salt into it.
Pour vinegar and vegetable oil into the water, add bay leaves, black and allspice. After boiling, pour the marinade into the jar with cabbage, cover with a lid.
Leave the cabbage for 24 hours in a warm place. Then you can store the cabbage in the refrigerator.
You get the usual quick pickled cabbage. A good option for those who do not want to wait weeks for sauerkraut.
