Ingredients for the preparation of cabbage for the winter with garlic
- White cabbage 2 kilograms
- Medium Carrot 2 pieces
- Garlic 1 medium head
- Pure cold cold water 1 liter
- Sugar 200 grams
- Salt 2 tablespoons
- Vegetable oil 2 cups
- Table vinegar or vinegar essence 3 teaspoons
- Main Ingredients: Cabbage, Carrot
- Serving 10 Servings
- World Cuisine
Tablespoon, Teaspoon, Cutting board, Knife, Garlic press, Deep enamel bowl, Medium enamel pan with a lid, Kitchen stove, Kitchen mitts, Saucer, Deep plate, Sterilized liter jar - 1-2 pieces, Nylon cover for a can, Refrigerator, Rolling pin, deep bowl or salad bowl, medium grater
Cooking cabbage for the winter with garlic:
Step 1: prepare the carrots.
Using a knife, peel the carrots and rinse thoroughly under running water. Using a medium grater, we rub the component directly on the cutting board and then move it into a deep plate.
Step 2: prepare the garlic.
We spread the head of garlic on a cutting board and lightly press down with the tip of the knife. Then with clean hands we remove the husk.
Using a garlic squeezer, grind the cloves and spread in a clean saucer. Attention: you can take less for garlic cabbage. It depends on how much you like spicy dishes.
Step 3: prepare the cabbage.
We clean the cabbage from the top coarsened leaves and then rinse under running water. We spread the head on a chopping board and finely chop with a knife. Pour the crushed component into a deep bowl and leave it aside for a while.
Step 4: prepare the marinade.
Pour clean cold water into a medium enameled pan and put on medium heat. To boil the liquid, cover the container with a lid. Immediately after this we turn off the fire and carefully add sugar, salt, a few glasses of vegetable oil, as well as vinegar essence. Using a tablespoon, mix everything thoroughly and let it boil for a couple of minutes. Then turn off the burner and immediately proceed to the preparation of cabbage with garlic.
Step 5: prepare the cabbage for the winter with garlic.
In a deep bowl with slaw, spread the carrot chips and chopped garlic. Using the kitchen tack, fill all the ingredients with hot marinade and immediately mix thoroughly with a tablespoon.
When the cabbage has cooled, transfer it to sterilized jars. Attention: to better settle the dish, ram it with a rolling pin. Close the container tightly with capron lids and put it in the refrigerator.
Step 6: serve the cabbage for the winter with garlic.
The whole charm of this recipe is that cabbage can be served immediately after cooking. The dish is crispy, juicy and very tasty. Therefore, when the time comes, open the jar and spread the cabbage with a tablespoon into a deep bowl or salad bowl. Serve at the dinner table with fried potatoes, various types of cereals and boiled or baked meat.
- for cooking, it is best to use summer young cabbage. She then turns softer and more tender. In the case of cooking in the autumn, cabbage is already more stiff, but also crispy;
- depending on preferences, you can add both more and less ingredients to the marinade. For example, I use 100-150 grams of sugar and 150 milliliters of vegetable oil per 2 kilograms of cabbage;
- In addition to the spices indicated in the recipe, you can use others at your discretion. I add a little more coriander or caraway seeds.