Cabbage harvested for the winter must be present on the shelves in the pantry! This has been the case since time immemorial, because it is satisfying, delicious, very useful and economically profitable. I want to share a recipe for pickled cabbage instant.
Ingredients
- Cabbage - 1 kg
- Carrots - 1 pcs.
- Garlic - 3 cloves
- Hot red pepper (optional) – 1/2 pcs.
- Bay leaf - 1 pcs.
- Black Pepper (with peas) – to taste
- Water - 750 ml
- Vegetable oil - 100 ml
- Vinegar (9%) – 3 art.l.
- Sugar - 3 tbsp.l.
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Cut the cabbage into large pieces.
Peel, slice or grate the carrots.
Combine the prepared vegetables in a bowl, add chopped garlic. If desired, finely chopped hot pepper can be added for sharpness. Mix well and shake the cabbage with your hands so that the juice begins to stand out.
Boil water, add salt, sugar, bay leaf, pepper and vegetable oil. Boil for 1-2 minutes, then add the vinegar and remove the marinade from the heat.
Put the cabbage in a pre-sterilized jar, tamping it well, pour boiling marinade. Close the jar with a lid, cool it and send it to the refrigerator for a day. Instant cabbage can be stored for a long time in a cool dark place.
