Red cabbage is even healthier than white cabbage – it has more antioxidants and vitamin C. And it is also a little denser and tougher. There are also a couple of subtleties in cooking, and I will tell you about them further in the recipe.
Ingredients
- Red cabbage - 2.5 kg
- Water - 1 l
- Vinegar - 4 tbsp.l .
- Salt - 70 g
- Sugar - 70 g
- Bay leaf - 6 pieces
- Carnation - 1 tsp.
- Black Pepper - 1 tsp.
- Allspice - 1 tsp.
- Garlic - 1 head
- Vegetable oil - 4 art.l.
Step-by-step cooking recipe
Finely chop the cabbage, add a spoonful of salt and mash it by hand. Leave overnight in the refrigerator under the film.
Put the garlic and all the spices in sterilized jars.
Tightly tamp the cabbage there and pour vinegar with vegetable oil.
Boil water with sugar and the remaining salt and pour the cabbage with hot brine.
Sterilize the blanks for 15 minutes in boiling water and roll up.
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