Description
The husband has long wanted me to make spicy cabbage, and I could not find a suitable recipe. And then, in personal correspondence, I had shared the recipe for Sarah (nuf_nuf), for which she thanks a lot!!! Now this cabbage, we can say we've "registered"))) Best to take a small forks cabbage. Cabbage for pickling is cut into 4 pieces, so it is more crunchy, juicy, and the longer kept. To serve, quarter them, you can coarsely chop and to serve (a great snack), but you can finely chop and fill with boiling vegetable oil - a very tasty salad!
Ingredients
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Cabbage
2 piece
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Carrots
1 kg
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Peppers red hot chilli
2 piece
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Garlic
5 tooth
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Water
4 l
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Salt
Cooking
Cut each cabbage into four parts, the leaves attached to the stalk. Put in an enamel pan and cover with the brine. Pour the hot brine. You need to put oppression, but without fanaticism, just so the Kale didn't come up. Close the pan with a lid and leave for 2-3 days in a cool place (I left in the kitchen at room temperature). Check after 2 days – if the cabbage has "mellowed out", it is possible to continue, and if not, you should leave for another day.
For acute dressings carrots grate on a coarse grater
Pepper grind together with the garlic
And mix all.
Remove the cabbage from the brine and drain off the liquid (squeeze a little), RUB the mixture directly between each leaf. RUB liberally.
Put the cabbage in an enamel pan. The brine to boil again and pour it over the cabbage. Cover the top with a plate so that the cabbage does not pop up and was all in brine. Allow to cool and put into the refrigerator for 2 days. In two days you can eat.
For the filing of a quarter, you can coarsely chop and to serve (a great snack),
but you can finely chop and fill with boiling vegetable oil - a very tasty salad!
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