Salted cabbage in brine
Composition / ingredients
25
servings:
Cooking method
Salt + water - boil the brine.
Put the chopped cabbage in the brine for two minutes, then squeeze it out slightly and put it on the prepared table surface.
Grated carrots spread on top of cabbage. I take it by eye. Sometimes I put more, sometimes less. The volume of carrots should be about a third of the volume of cabbage.
Sprinkle cumin on top if desired.
Now put the cabbage in jars, cover the top and leave for a day in a warm place.
After a day, pierce the cabbage with a stick and close the jars with polyeth.lids.
Put the chopped cabbage in the brine for two minutes, then squeeze it out slightly and put it on the prepared table surface.
Grated carrots spread on top of cabbage. I take it by eye. Sometimes I put more, sometimes less. The volume of carrots should be about a third of the volume of cabbage.
Sprinkle cumin on top if desired.
Now put the cabbage in jars, cover the top and leave for a day in a warm place.
After a day, pierce the cabbage with a stick and close the jars with polyeth.lids.
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
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
