Description
Of course, there are many recipes of pickled cabbage, but I will venture to offer you your option. Recipe of the cabbage from the category of "ancient", I use it with the same love for many years. Good it is the fact that cabbage can be cooked in the winter, at any time and on the second day to bring to the table. Before the new year invariably make a whole jar of cabbage, which, after the abundance of the Christmas table, shatters into "cheers". Well, in the post a season of deficiency and say nothing. Cabbage is unusual, sweet mustard flavor.
Ingredients
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Cabbage
3 kg
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Carrots
3 piece
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Onion
3 piece
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Vegetable oil
250 ml
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Mustard
1 Tbsp
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Vinegar
200 ml
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Sugar
180 g
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Salt
1.5 Tbsp
Cooking
Shinkuem cabbage.
Onion cut into thin quarter rings
Carrot RUB on a grater long.
Cabbage, carrots and onion put in a deep container and stir. I usually make half of this rule, then shredded the scope is a 4.5-quart saucepan.
Prepare the marinade. In a separate saucepan, mix the vegetable oil, salt, sugar, mustard and vinegar. Our heated marinade and boil on low heat for 5 minutes.
Fill prepared cabbage hot marinade, just mix and leave on the table for 2 hours. During this time, you a couple of times to mix contents to ensure even distribution of the marinade all over the Kale.
Two hours later, the volume of cabbage will reduce to almost half.
The contents of the pan to shift into a glass jar and put into the refrigerator. Better taste, in my opinion, the cabbage is picking up on the second or third day. But the next day, with all the fun starts to carry aromatic cabbage from the jar. From the norm it turns out a two-liter of the Bank of cabbage.
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