Cabbage can be used to make a variety of mouth-watering, low-calorie snacks. They are served at the beginning of a meal or used as a side dish for a meat dish. An appetizer with garlic has proven itself excellent. The dish can be diversified with other vegetables, spices, nuts.
Spicy pickled cabbage with beets
The appetizer prepared according to this recipe has a beautiful dark pink color and a rich, spicy-spicy taste. If you prefer a milder option, eliminate hot peppers from the recipe.
You will need:
- 2 kg of young white cabbage;
- 2 large carrots;
- 1 medium beet;
- 1 liter of water;
- 150 g of sugar;
- 1 head of garlic;
- 150 ml of refined vegetable oil;
- 5 teaspoons of salt;
- 2 bay leaves;
- 150 ml of 9% vinegar;
- a few peas of allspice;
- 0.25 teaspoons of ground cinnamon;
- 0.5 teaspoons of ground hot pepper.
Preparation
Peel and grate beets and carrots. Peel the cabbage from the upper leaves, cut the stalk. Cut the cabbage into small pieces and place in an enamel pot. Add beets and carrots, stir.
Prepare the marinade. Dissolve salt and sugar in water, add allspice and bay leaf. Bring the mixture to a boil, add vinegar and oil, add finely chopped garlic, cinnamon and hot pepper. Pour the hot marinade over the cabbage, cover it with a wooden board or plate and press down a little. Place not too heavy oppression on top. Leave the snack for a day, after which it can be eaten. This cabbage is especially delicious with grilled meat or grilled sausages.
Boiled cabbage salad with walnuts
Serve this unusual salad with fresh white bread, preferably homemade.
You will need:
- 800 g of young white cabbage;
- 6 large cloves of garlic;
- 200 g of walnut kernels;
- 3 tablespoons of mayonnaise;
- salt;
- freshly ground black pepper.
Preparation
Remove the top leaves from the cabbage, cut the stalk. Cut the cabbage into large pieces, put it in a saucepan, cover with salted boiling water. Place the lid on the pot, wait for the water to boil, remove the lid, and cook the cabbage until it is completely soft. Cabbage cooked in this way will not have a specific smell.
Fry the nuts in a dry frying pan, cool and put in a mortar. Add peeled garlic there. Crush everything into a homogeneous mass. Throw the finished cabbage in a colander, and then squeeze it in a gauze bag, put it in a bowl and pour in the nut-garlic sauce. Use a wooden pusher to grind the mixture until smooth. Add mayonnaise, salt and freshly ground black pepper, stir and place in a salad bowl.
