We present you a win-win option to deliciously cook cabbage for the winter table. The recipe has been tested by several generations. We have been using it in our family for over 10 years. Great-grandmother was the first to start cooking cabbage in this way, and since then more and more relatives prefer to make cabbage that way. It turns out quickly, simply and very tasty. In addition, in this way, cabbage can be harvested even in winter and spring.
It is necessary
- Products:
- • White cabbage –2 kg
- • Garlic - 4 cloves
- • Carrots - 3-4 pieces (to taste)
- For the marinade:
- • 1 liter of water
- • 2 tbsp. l salt
- • 1 tbsp. granulated sugar
- • 0.5 cups vegetable oil (odorless, refined)
- • 1 cup 9% vinegar
- Dishes:
- • Pan
- • Glass jars
Instructions
Step 1
Cooking cabbage is very fast. Thanks to this, the recipe not only took root, but became popular in our large family, because every housewife wants to feed her family quickly and tasty at the same time. So, first you need to prepare the vegetables. To do this, white cabbage is cleaned of the upper leaves, the stalk is cut and cut into pieces. The cloves of garlic are peeled from films and cut into slices (slices). Peel and rub the carrots on a medium grater.
Step 2
Next, you need to prepare the marinade. For this, a measured amount of water is poured into a saucepan, the required amount of sugar is poured, salt is added. Stir thoroughly so that the sugar and salt crystals begin to dissolve. After that vegetable oil and vinegar are added to the marinade.
Step 3
Put the resulting mixture on fire. As soon as the marinade boils, the fire is turned off and vegetables are poured into a saucepan with boiling, hot marinade. An inverted pot lid or plate is placed on top of the vegetables and oppression is set.
Step 4
Cabbage should be pickled for 1 day at room temperature. To do this, you can leave it directly on the table. After 24 hours, the cabbage is sent to the refrigerator for storage. Moreover, it can be pre-packed in glass jars along with brine.
