I want to share a recipe for cooking pickled cabbage. This appetizer is called daily cabbage in a jar. The recipe is just matchless! In the winter season, sauerkraut and pickled cabbage is very popular in many families. It can be used both as a component of various salads, and as an independent dish. This cabbage is prepared very quickly. If you marinate it in the evening, you can already eat in the morning. And in a day it becomes simply unreal tasty. And how useful it is!
From this amount of ingredients, approximately 2 liters of finished cabbage is obtained. Cabbage should be taken white, flattened form with almost white leaves.
- cabbage (without stalk) - 1 kilogram;
- carrots - 200 grams;
- garlic - 2 cloves;
- sunflower oil (homemade) - 75 milliliters;
- Table vinegar (9%) - 40 milliliters;
- granulated sugar - 50 grams;
- salt - 1 tbsp. spoon (with a slide);
- 1-2 bay leaves;
- black pepper peas - 3 pieces;
- purified water - 250 milliliters.
How to cook daily cabbage in a jar
Chop cabbage and put it in a large bowl.
Peel and grate the carrots. Pour to cabbage.
Peel and chop the garlic, add to the other vegetables.
Mix everything carefully and thoroughly so that the carrots and garlic are evenly distributed between the cabbage. At the same time knead cabbage is absolutely not necessary.
Tamp the salad tightly into the jars, pressing the fist well.
To prepare the marinade, mix in purified sauce, salt, granulated sugar, sunflower oil, bay leaf and black peppercorns in a saucepan or small saucepan. Put on the fire and let it boil. After boiling, keep at minimum heat for 5 minutes. In the end, pour vinegar and remove from heat. Allow to cool completely.
Pour the cabbage in the jars with cooled marinade, cover with lids and put in the refrigerator.
After a day, pickled cabbage is ready. It only needs to be poured into a bowl and served to the table, since all the other ingredients for the salad in it already have.
Enjoy your meal!