Shred the cabbage.

Put it in a bowl and here carrots, garlic. (Sometimes I add cranberries or peppers).

Mix well.

Cabbage shift in a 3 - liter jar. To prepare the marinade for 1 liter of water, add 3 tbsp sugar 1,5 - 2 tbsp salt and 1.5 - 2 teaspoons of citric acid and pour 4 tbsp of sunflower oil. Bring to a boil. Citric acid can be replaced with 30% vinegar. The vinegar added at the end of cooking marinade. Sugar, salt, acid, add to your taste.

The marinade pour into the jar with the cabbage and close the lid. The next day the cabbage you can eat.

The cabbage I was served the lamb with boiled potatoes. During the night the cabbages took all of the marinade. Acid, sugar and salt was just right! (Cooking time the cabbage took her chopping, marinade, laying in the can and garbage collection). Since cabbage is very useful, it can be eaten when dieting, and during lent, so I decided to put this recipe to the contest.

Who decide to use this recipe, start with three liters. Something not to be missed in the cabbage or extra, another time can be added or taken away. Everyone has different tastes. Bon appetit!!!