Composition / ingredients
Cooking method
1. Remove the upper leaves from the cabbage, chop not too thinly.
2. Peel the carrots, wash them, grate them on a coarse grater.
3. Combine carrots with cabbage in one container, squeeze a little with your hands.
4. Prepare the marinade: pour water, vegetable oil and vinegar into a saucepan, then pour sugar and salt, add bay leaf, send to the fire, bring to a boil.
5. Peel the garlic, cut each clove with a knife. We interrupt the cranberries, my.
6. Spread the garlic and cranberries to the cabbage, pour the hot marinade, set the oppression, leave at room temperature until completely cooled, then put it in the refrigerator overnight.
7. We put the cabbage in jars and store it in the refrigerator.
Served with any side dish, simple but at the same time very tasty!
Calorie content of the products possible in the dish
- Cranberries - 26 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table vinegar - 11 kcal/100g
