Classics of winter preparations – cabbage and carrot salad. I share the most versatile recipe that your family will surely like. The snack can be served separately or used in the preparation of more complex dishes.
Ingredients
Step-by-step cooking recipe
Cut the cabbage into several large pieces, boil for 10 minutes and cool in ice water.
Grate the carrots on a Korean grater, pass the garlic through the press, and chop the cabbage arbitrarily.
Boil water, add salt, sugar, pepper, bay leaf, oil and vinegar, and boil for 2-3 minutes.
Add coriander and carrots to the hot marinade and let cool.
Arrange the cabbage in jars and pour the marinade with carrots. Roll up.
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