Instant Sweet cabbage

The fastest, in a hurry, of simple products! Instant sweet cabbage is a recipe that will help you out when there is no time for a long pickling or pickling. This cabbage is especially good in winter, when there are not enough fresh vegetables.

katushafin

Recipe author

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Composition / ingredients

servings:

White cabbage

1.5

Carrots

Bay leaf

Vegetable oil

For marinade:

Water

0.5

Table vinegar (9%)

0.25

Sugar

0.5

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

58 kcal

GI: 56 / 0 / 44

Step-by-step cooking

Cooking time: 8 h

Step 1:
How to make instant sweet cabbage? Prepare the products. Choose cabbage of sweet, late autumn varieties, it is the sweetest and juiciest. Take odorless vegetable oil. Table vinegar, 9%. It is better to use filtered or bottled water.
Step 2:
Tear off the top leaves of the cabbage. Finely chop the cabbage. You can use a special grater or shredder for cabbage, then it will be thinner and more delicious.
Step 3:
Grate well-washed and peeled carrots on a coarse grater.
Step 4:
Mix cabbage and carrots in a bowl. While stirring, lightly press on the cabbage so that it becomes softer and decreases in volume.
Step 5:
Take a one and a half liter jar. Properly stuff the prepared cabbage into it. Put a small layer — wash it with your fist. The whole cabbage should fit, so it had to be squeezed out in the previous step. I got a small fork, weighing less than required by the norm, so my cabbage is not cramped in the jar. Put bay leaf and other spices to taste in a jar. Pour in the vegetable oil.
Step 6:
Prepare the marinade. How to make marinade? Take a saucepan. Pour sugar and salt into it, pour clean cold water.
Step 7:
Put the saucepan on medium heat. While stirring, wait for the sugar and salt to dissolve.
Step 8:
Bring the brine to a boil, boil for a few minutes. Then pour in the vinegar. Wait for boiling again and boil the marinade for 2 minutes.
Step 9:
Pour the prepared cabbage with hot marinade. Pour in carefully, with a small jet, so that the glass jar does not burst. The marinade should pour all the cabbage to the top. If the cabbage is left without marinade, then tamp it on top with a spoon so that it is all marinated.
Step 10:
Leave the jar of cabbage to cool on the table. When it cools down, close the jar with a lid and put it in the refrigerator. The cabbage will be ready in 6-8 hours. Serve it to the table, transferring it to a salad bowl, you can add chopped onions and herbs. Enjoy your meal!

Cabbage for pickling is better to take late autumn varieties, it is slightly caught by frost and tastes sweet and juicy, it is from it that the most delicious preservation is obtained. But it's spring now, and only young cabbage is on the shelves. So I did with her. It turned out to be delicious too, we ate it with pleasure. But young cabbage is a little soft, so do it better with hard varieties.
When salting, you can add onion, garlic, and bell pepper to the cabbage. Choose spices according to your taste — cloves, coriander and mustard seeds, sweet peas and black pepper.

Root vegetables are best washed with a brush or a hard sponge under running water.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).