Ingredients for Cooking Pickled Cabbage
- White cabbage 2.5 kilograms
- Garlic 3 cloves
- 3-4 carrots
- Water 1 liter
- Sugar 1 / 2-1 cup
- Vinegar 9% 1/2 cup
- Vegetable oil (odorless) 1/2 cup
- Salt 2 tablespoons
- Main Ingredients: Cabbage, Carrot, Garlic
Saucepan, lid, stewpan, tablespoon, kitchen knife, cutting board, grater, garlic press.
Cooking pickled cabbage fast:
Step 1: prepare the cabbage.
Peel the cabbage from the top leaves, cut into quarters and rinse with running water. Be sure to remove the bitter stump, and finely chop the rest.
Step 2: prepare the carrots.
Rinse the carrots, peel off the top skin and rinse again properly. Dry and grate on a medium or large grater, a Korean carrot grater is also suitable.
Step 3: prepare the garlic.
Peel the garlic cloves and chop using a press.
Step 4: pickle the cabbage.
Combine the cabbage, carrots and garlic in a suitable pan.
Boil water in a stewpan, dissolving sugar and salt in it without residue. Add vegetable oil and a bite at the very end. Stir and pour the hot marinade over the vegetables.
Cover the cabbage and leave it in a warm place (you can right there in the kitchen) on one day.
A day later, the pickled cabbage will be ready and it will be possible to serve it to the table or, spread out in glass jars, store in the refrigerator.
Step 5: serve the pickled cabbage.
Pickled cabbage in such a quick way is very tasty and is great as an appetizer or as part of a complex side dish. I know that there are lovers of dressing this salad with mayonnaise or sour cream and eating a little bite with bread, which is also very tasty.
Enjoy your meal!
- Some housewives pickle such cabbage along with onions, which must be cut into thin feathers.
- You can add to the pickled cabbage dried aromatic herbs for the smell, for example, thyme.