If you are not a fan of sauerkraut, you might appreciate Mexican style cabbage. This aromatic, healthy and tasty dish will decorate any feast and will be very useful in case unexpected guests come. Cabbage "Mexican style" is good not only as an appetizer, but also as a side dish for any meat dish.
It is necessary
- Basic vegetables:
- - fresh cabbage - 3 kg
- - sweet bell pepper - 2 pcs.
- - carrots - 3 (medium) pcs.
- - garlic - 4 heads
- - greens (parsley, cilantro) - 3 bunches
- For brine:
- - water - 1.5 l
- - granulated sugar - 1 glass
- - vegetable oil - 1 glass
- - salt - 2 tbsp. spoons
- - bay leaves - 2 pcs.
- - allspice peas - 2 pcs.
Instructions
Step 1
Prepare the brine: boil water, add granulated sugar and salt to it, pour in vegetable oil and add spices - bay leaf and allspice. Boil for 5 minutes over low heat until the salt and sugar are completely dissolved.
Step 2
Finely chop the cabbage, coarsely grate the carrots or cut into narrow strips. Cut the bell peppers into strips. Place vegetables in a deep saucepan.
Step 3
Peel the garlic and cut into thin slices. Rinse the parsley or cilantro, chop together with the twigs. Combine garlic and herbs with vegetables and mix thoroughly.
Step 4
Pour vinegar into cold brine. Pour the vegetables with marinade, put under a light press. Keep the cabbage at room temperature for three days, then put it in jars and put it in the refrigerator. After another three days, the cabbage will be ready.
