Two cabbage salad with pickled onions

Description

Fans and lovers of cabbage dedicated! Two salads with pickled onions and cranberries. A salad of sauerkraut, more winter salad, and other fresh, all-season option. Going to be delicious!

Ingredients

Red onion

2 piece
Cranberries

200 g
Water

1 l
Vinegar

3 Tbsp
Brown sugar

2 Tbsp
Salt

1 Tbsp
Carnation

3 piece
Bay leaf

1 piece
Sauerkraut

250 g
Apple

1 piece
Sunflower seeds

30 g
Sunflower oil
Black pepper
Lemon juice

1 Tbsp
Cabbage

250 g
Greens

1 coup
Lemon juice

1 Tbsp
Salt
Black pepper

Cooking

Pickled onion to prepare in advance. Peel the onion cut into thin feathers.

Fill a pot with cold water, add salt, sugar, Bay leaf and cloves. On medium heat bring to boil (sugar and salt should dissolve) and pour in the vinegar.

Remove the pan from the heat and add the onion. Mix well.

Immediately pour the onions and marinade in a container (or any other container with a lid) and add the cranberries. (thaw the berries need) to Close a container of onions with berries lid and leave at room temperature for a day. In the refrigerator, the mixture can be stored for 2-3 weeks.

Before you prepare the salad, drain onion of berries in a sieve. Marinade in any case, pour is not necessary. (later, we will show you how to use it)

Salad 1. Sauerkraut gently squeeze.

Apples peeled, cut into quarters, remove the core and cut into thin slices. Sprinkle apples with lemon juice so they do not darkened.

Sprinkle seeds on a dry frying pan and put on medium heat. Fry for 1-2 minutes, shaking the pan so the seeds don't burn.

In a bowl of cabbage arrange the apples and half the onions with the marinated berries. Mix gently. Fill flavored sunflower oil and sprinkle with seeds. Salad 1 ready!

Salad 2. There is quite simple. Fresh cabbage chopped. Slightly mash it with hands.

Add the chopped greens, the second half of marinated onions, sprinkle with lemon juice, season with olive oil, mix well. Salad 2 ready.

Now, as for the marinade. I always use it for cooking marinated (pickled) cabbage. Cabbage shred cabbage, add a Bay leaf, a few peas black pepper and a couple teaspoons of dried dill. Slightly mash it with hands and put in a jar.

Marinade bring to boil and pour into the jar with the cabbage.

Jar cover with a napkin, put into a bowl (the brine will overflow the banks) and leave at room temperature for 2-3 days. (periodically pierce the cabbage with a knife and spilled the brine to pour back) good cabbage it turns out, I'll tell you. Here is a non-waste production!

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