Pickled Cabbage
by Editorial Staff
Wonderful pickled cabbage with beets, carrots, onions and garlic. It is quick and easy to prepare.
Cook: 9 hour
Servings: 12
Ingredients
- For a 3 liter jar:
- White cabbage – 1.4 kg
- Carrots – 180 g
- Onions – 250 g
- Vinaigrette beetroot (red) – 180 g
- Garlic – 15 g
- For the marinade:
- Water – 1 l
- Sugar – 200 g
- Salt – 2 tbsp
- Vinegar 9% – 100 ml
- Vegetable oil – 100 ml
Directions
- Cut the onion into rings.
- Cut the garlic into slices.
- Grate carrots on a coarse grater.
- Cut the cabbage into large pieces.
- Cut the beets into slices.
- Put the vegetables in layers in a prepared three-liter jar, alternating onions, garlic, carrots, beets and cabbage.
- When all the vegetables are stacked, prepare the marinade. Pour sugar into boiling water, then salt, add oil and vinegar. Boil the marinade and gently pour over the cabbage. Cover the cabbage in a jar with a lid, let stand for about 7 hours in a warm place. Then close the jar tightly with a lid and send to the refrigerator. When the pickled cabbage has cooled, you can serve it on the table.
Bon Appetit!
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