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Ingredients for cooking pickled cabbage in 3 hours
- White cabbage 2 kg.
- 2 carrots
- Vinegar 3% 150 ml.
- Bay leaf 4 pcs.
- Black pepper peas 6 pcs.
- Sugar 3 tbsp. spoons
- Salt 2 tbsp. spoons
- 5 cloves of garlic
- Vegetable oil 150 ml.
- Main Ingredients Cabbage
- Serving 10 Servings
- World CuisineUkrainian Cuisine
Inventory:Saucepan, Knife, Cutting board, Garlic press, Spoon, Bank (or sealed plastic container), Coarse grater, Bowl, Plate
Cooking pickled cabbage in 3 hours:
Step 1: Prepare the ingredients.Remove the top leaves from the cabbage. We wash it and cut it with a knife with a long blade into two halves. We start shredding thin ribbons, bypassing the stump area. Often, at the base of the cabbage has a bitter taste, which can harm the taste of the finished pickled cabbage. In this regard, the stump and area of 5-7 centimeters do not cut around it. Peel the carrots and wash them thoroughly, after which we grind them on a coarse grater. Peel and rinse the garlic. Next, we pass it through a garlic press into a separate container.
Step 2: Prepare the marinade for cabbage.
Step 3: Pickle the cabbage.Mix chopped cabbage with carrots and garlic. This can be done on a cutting board to mix the ingredients evenly. But at the same time no need to squeeze cabbageso that she does not start prematurely secreting juice. Next, put the cabbage in a jar or plastic container and pour some more warm marinade. Cover the container tightly and leave the pickled cabbage at room temperature for 3 hours.
Step 4: Serve the pickled cabbage in 3 hours.We take out the necessary amount of cabbage from their marinade, squeeze it and put it into action. What can be done with such cabbage? Yes, anything! It can serve as an excellent filling for pies or pies. With such cabbage, wonderful cabbage soup, borsch and even soups are cooked! Pickled cabbage is an excellent base for salads in a variety of recipes. Yes, and sauerkraut in itself is a great snack or even a side dish for meat or fish dishes. It is enough to add chopped onions to it and drizzle with olive or vegetable oil a little. If you didn’t use all the cabbage at once, then the remainder is straight in the marinade put in the refrigerator and keep on demand. And it saves all its properties and pickled cabbage does not deteriorate at low temperatures for a very long time! Bon appetit to all!
- In order for the marinade to soak evenly all the cabbage and it will salt out faster, it is necessary to put it in a jar or container not very tightly. You can also make vertical holes in the cabbage a long object, for example, a handle from a ladle. This is necessary so that the marinade easily leaks to the very day of the container.
- - If you do not have 3% vinegar on hand, then you can take 6 percent and dilute it with chilled boiled water in a ratio of 1: 1.
- - In order to grind cabbage faster, you can use a special tool - a shredder. It is often present in a set of graters: several longitudinal sharp blades on the panel.