Mexican Cabbage
by Editorial Staff
Looking for a simple yet delicious snack? Mexican cabbage is exactly what you need. Spicy, sweet and sour and incredibly crispy kale will be loved from the first bite! Cooking!
Cook: 1 day 14 hour
Servings: 1
Ingredients
- Cabbage – 2 Kilograms
- Carrots – 2-3 Pieces
- Garlic – 6-7 Cloves (large)
- Parsley – 1-2 Bunches
- Water – 1.5 Liters
- Sugar – 1 Glass
- Vegetable oil – 1 Glass
- Vinegar 9% – 1 Glass
- Salt – 2 Tbsp. spoons
- Bay leaf – 2 pieces
- Allspice – 1-2 Pieces
Directions
- Cut the carrots into slices, the garlic into slices, and finely chop the greens.
-
Layer all the ingredients in a pickling dish.
- Prepare the marinade: pour water into a saucepan, add sugar, salt, vegetable oil, bay leaf and pepper. Bring to a boil, turn off and add vinegar.
- Fill vegetables with hot marinade. Then we put the cabbage under oppression and send it to a cold place for a day.
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