Custard cabbage

Step-by-step cooking

1. Step 1:

   

   It is better to take a small cabbage and use the whole fork, because for pickling we need whole pieces of cabbage cut to the stalk. If the stalk is bitter, then it is better to remove it. We wash the vegetables well, remove the top leaves from the cabbage, peel the carrots, beets and garlic.

2. Step 2:

   

   If we take a whole cabbage fork, then cut it into two parts, and then each across into several large pieces.

3. Step 3:

   

   Carrots can be grated or cut into thin circles, which will make the snack not only delicious, but also beautiful, and vegetables – carrots and beets can also be served with cabbage as a snack, they will also be pickled.

4. Step 4:

   

   Beetroot is also cut into circles.

6. Step 5:

   

   Garlic cloves can be left whole or cut into halves. Cook the marinade: pour water into a saucepan, add sugar, spices and vinegar, bring it to a boil.

7. Step 6:

   

   We put the vegetables in a container, preferably in a glass jar or an enameled pan, so that the vegetables and marinade do not oxidize, add salt, vegetable oil, mix. Pour the vegetables with the ready marinade. Press down the cabbage with a press, you can cover it with a heavy cup and press the lid on top.Leave the pan to cool at room temperature. Then we put it in the refrigerator for a day.

8. Step 7:

   

   This is enough to marinate the cabbage. But the longer it stays in the refrigerator, the tastier and crisper it will be, and the taste is sharper and richer. It does not spoil for a long time, so you can put it in glass jars, pour the marinade, and leave it for the winter, but you need to store it in a cool place. This snack will perfectly complement and decorate the festive table and enrich the taste of lunch or dinner. Bon appetit!