Pickled cabbage
Offer to make colorful pickled broccoli and cauliflower to vegetable table, which is very impressive looking on the plate and will brighten up Your meatless meals.


  • Water

    750 ml

  • Vinegar

    150 ml

  • Vegetable oil

    100 ml

  • Salt

    1.5 Tbsp

  • Sugar

    150 g

  • Soy sauce

    3 Tbsp

  • Carnation

    6 piece

  • Garlic

    6 tooth

  • Ginger

  • Turmeric

    0.5 tsp

  • Cauliflower

    400 g

  • Broccoli

    200 g

  • Pepper

    0.5 piece

  • Beets

    0.2 piece


Boil broccoli in salted water for 2 minutes. Grate a slice of beet on a large grater. Lay 3 half-liter cans cabbage: one cauliflower, the second-cauliflower with beets, in the third - broccoli.
In each jar to put strips of bell pepper, put in 2 cloves garlic and 2 slices ginger.
Cook the marinade: in a saucepan pour 750 grams of water, 150 ml of 6% vinegar, 100 ml of vegetable oil, 1.5 tbsp of coarse salt, 150 g sugar, 2 - 3st. L. soy sauce company Kikkoman (see the taste, because it is a different degree of saltiness of the sauce) 6 cloves. In a jar with cauliflower add 1/2H. L. turmeric and all the banks pour boiling marinade.
To close the top lids, cool and refrigerate to marinate for 6-7 days. 7 days pull out, spread the cabbage on a plate with colored stripes and a treat.
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