Pickled cabbage with salt, sugar, vinegar and carrots

The fastest cooking of pickled cabbage! Such pickled cabbage will be ready within literally three hours after you fill it with marinade. This is a culinary recipe from Bulgarian cuisine, which I recently met. Cabbage on it turns out simply incomparable - try it!

natali

The author of the recipe

Cabbage with salt and sugar, pickled with vinegar and carrots

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Composition / ingredients

servings:

White cabbage (fresh)

Carrots (fresh)

Bay leaf

Garlic

Sugar

Allspice (polka dots)

Salt

Vegetable oil

150

Water

Vinegar

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 36 % 4 g

Carbohydrates 55 % 6 g

62 kcal

GI: 71 / 0 / 29

Step-by-step cooking

Cooking time: 3 h 25 min

Step 1:
I cook such cabbage often, so I remember by heart how to marinate cabbage with carrots? I share a simple recipe. To begin with, we take vegetables and other products according to the list.
Step 2:
Finely and beautifully chop cabbage.
Step 3:
Grate the peeled carrot on a coarse grater.
Step 4:
Mix the cabbage with the carrot, but in no case do not crush it! Now we add garlic crushed in a garlic press here. Mix again.
Step 5:
Put a pot of cold water on the fire, pour sugar, salt here, put bay leaf and sweet peas, pour vegetable oil. When the liquid boils, add vinegar (5 or 9 percent - your choice).
Step 6:
Put cabbage with carrots in jars or some other container with hot marinade. Such cabbage should be stirred periodically during pickling. This is if you want it to be ready within the specified three hours. In addition, cabbage can be twisted into jars and eaten in winter.
Step 7:
Our vitamin dish is ready!

There are many recipes for pickled cabbage. I've tried if not everything at the time, then most of it is for sure. And all because I myself grow cabbage in the garden at the dacha and during the vegetable harvest season I try to find a use for it. To do this, I usually pickle it in different ways for the winter, and also put it in the basement fresh and pickled later. All my relatives love my cabbage very much, so it does not stagnate with me. We like to eat it just like that with onions and vegetable oil with some dish of potatoes, meat, fish, mushrooms, etc. Also, my family and I often cook dumplings with sauerkraut - one of our most favorite dishes. We add it to borscht, cook soup and use it according to the full culinary program in different interpretations. I chose this recipe for its speed and result. And what a healthy, pickled cabbage it is - so this is for sure! It is rich in vitamins C, B6, as well as trace elements such as iron, potassium, magnesium, zinc. In general, it has a lot of benefits and very few calories!