Description
This quick cabbage is not a billet for the winter. Prepared quickly, eaten up even faster! If you cannot determine when the cabbage you can eat: one day, two or three.
Ingredients
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Cabbage
2 kg
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Carrots
1 piece
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Water
1 l
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Sugar
180 g
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Vinegar
125 ml
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Vegetable oil
100 ml
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Salt
2 Tbsp
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Cumin
1 tsp
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Dill
1 tsp
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Allspice
8 piece
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Bay leaf
Cooking
Wash the cabbage and remove the outer layers. Cabbage should be white, juicy. A head of cabbage cut into 4 pieces, cut out the stalk. Small shinkuem thin strips (on the shredder or manually).
Peeled washed carrots grate on a coarse grater, holding the carrot at a sharp angle and swiping from top to bottom of the grater to make long strips.
Right on the table mix with cabbage and lightly mash, so there was not much selection of juice.
Add the caraway seeds. Mix well.
Add fennel seeds and again mix everything.
In a clean glass jar put the cabbage with the carrot chunks, sprinkling them with Bay leaf and allspice. The cabbage should be knead by hand or with a potato masher – as you prefer.
Start making the marinade. Boil 1 liter of water, add vinegar, salt, sugar. Mix well to dissolve the sugar and salt.
Add vegetable oil, stir.
Pour the marinade into the jar. As the injection of fluids with a knife or spoon to make holes in the cabbage to the bottom.
If the brine were not in a hurry to dump it. Cabbage may settle during marinating so that brine can pour. A jar of cabbage cover with a cloth and put on the day in a warm place. The readiness of the cabbage can define your own. Personally, I prefer cabbage on the third day. Who loves the witty cabbage, the cabbage in salted, you can add finely chopped garlic (but note that from the vinegar, the garlic will turn blue).
Bon appetit!
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