Pickled cabbage with hot brine

Amazingly delicious cabbage salad - try it! Pickled cabbage with hot brine turns out so delicious that you'll lick your fingers! Fragrant, crispy, it will fit perfectly into the family menu. It is not difficult to cook such cabbage at all, it is marinated for 6 hours.
Olga.Author avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 31 % 5 g
Carbohydrates 63 % 10 g
95 kcal
GI: 44 / 0 / 56

Cooking method

Cooking time: 6 h 40 min

1. Peel the carrots, wash them, grate them on a coarse grater. Remove the upper leaves from the cabbage, chop it thinly. Peel the garlic, pass it through the press, add it to the carrots and cabbage, mix. Add peppers and bay leaf to the vegetables.

2. Pour water into a saucepan, send it to the fire. When the water boils, pour sugar and salt into it, keep it on fire until the sugar and salt dissolve. Then pour vegetable oil, boil for a minute and remove from the stove, only now add vinegar.

3. Pour the cabbage with hot marinade, mix, cover with a lid smaller in diameter, install the load. Leave to marinate for 5-6 hours.

After the specified time, the cabbage can be served on the table.

Eat with pleasure!

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
  • Garlic - 143   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
  • Vegetable oil - 873   kcal/100g
  • Black pepper peas - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g

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