It is not always possible to wait a week until the cabbage is salted in the usual way. But cabbage, cooked under a special marinade, is cooked in just 2 hours. It can be served as an appetizer or made into salads, vinaigrette or borscht. It turns out to be pleasantly sweet with sourness and without an obvious vinegar aftertaste.
It is necessary
- - white cabbage forks - 2 kg;
- - large carrots - 2 pcs.;
- - garlic - 1 head;
- - vinegar 9% - 125 ml;
- - sugar - 1 cup (180 g);
- - salt - 2 tbsp. l. without a slide;
- - vegetable oil - 175 ml;
- - pots - 2 pcs.;
- - oppression.
Instructions
Step 1
Prepare a work surface on the table. Remove the first 2-3 layers of leaves from the cabbage. Cut it in half and chop it into narrow strips no more than 1 cm wide. Peel the carrots and grate on a coarse grater. You can also use a special Korean carrot grater.
Step 2
Mix the cabbage and carrots well, then put them in a saucepan and tamp lightly with a rolling pin or mashed potato pusher.
Step 3
Divide the head of garlic into cloves and remove the husks from them. Then crush them through a press or grate them.
Step 4
Pour 1 liter of water into a separate saucepan and place on the stove to heat. When the water is warm, add vegetable oil, sugar, salt, vinegar, and crushed garlic. After that, bring the water with seasonings to a boil and immediately pour the resulting marinade over the cabbage and carrots.
Step 5
Cover the workpiece with a plate on top and set the oppression (for example, another pan filled with water, but narrower in diameter). When the marinade has cooled, the cabbage is ready. After that, it can be taken out of the pan and used for its intended purpose.
