Petrovski cabbage for winter

Cabbage for this preparation should be taken late, white, juicy and delicious. Chop it up. I do it on a special grater - it saves time and the cabbage is shredded quite thinly and smoothly. But you can do it with an ordinary knife.

Grate the carrots on a coarse grater, put them to the cabbage. Cut the onion to your taste - you can very finely, you can half-rings, you can large pieces. Squeeze the garlic through a press (I sometimes cut into thin plates). Add the onion and garlic to the cabbage in a bowl, mix all the vegetables well.

Pour water into a saucepan and send it to the stove to heat up. Add salt, sugar, vegetable oil. Do not forget to stir until all the salt and sugar crystals have dissolved. Bring the liquid to a boil.

Turn down the heat, slowly and gently pour in the vinegar. Hold the mixture on the stove for another half minute, then pour the marinade over the prepared vegetables. Mix them well, then tightly, pressing with a spoon, put them in sterile jars, roll up.

After cooling, store such cabbage in a cool and dark place. By the way, you can not roll up the part, but leave it for the next dinner, since it will be ready in 3 hours. The only thing, in this case, you need to hold it under pressure during this time.