Cabbage with hot brine and vinegar
Composition / ingredients
10
Servings:
Cooking method
1. Remove the upper leaves from the cabbage, chop as thinly as possible. Peel the carrots, wash them, three on a medium grater. Combine cabbage with carrots, pour vinegar.
2. Pour water into a small saucepan, add sunflower oil, send it to the fire, bring to a boil, then pour sugar and salt, add bay leaf and pepper, mix until the salt and sugar crystals dissolve.
3. Immediately pour the cabbage with hot brine, mix, leave for an hour at room temperature, and then send it to the refrigerator for another two hours.
We serve cabbage on the table, decorating it as desired.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
