Description
Tasty, crunchy cabbage, an unusual "perfect fall blend" vegetables and nuts. Extremely amazing delicious appetizer! Do that for your family often, from late autumn to spring.
Ingredients
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Cabbage
1 kg
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Carrots
1 piece
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Beets
1 piece
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Sesame
50 g
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Garlic
1 piece
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Vegetable oil
0.5 cup
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Water
0.5 l
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Salt
1 Tbsp
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Sugar
3 Tbsp
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Vinegar
70 ml
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Walnuts
Cooking
Beets and carrots three on a grater.
Garlic ooooochen I love, so put it everywhere a lot. Can be smaller. Three on a small grater, through a garlic press-as you like!!! I like it.
Cabbage cut into pieces, too, as you like, can be bigger can be smaller, but not shred. Mix in a saucepan cabbage+carrot+Svec La+garlic+sesame.
IDEAL add the butter and stir again.
Prepare the marinade: in water, put sugar, salt, put on stove, boil, add vinegar and pour our cabbage. The first is not all the cabbage is covered with brine, but after a couple hours it will be enough. Put under the press for 7-10 hours, I usually do at night.
Take out the cabbage from the brine, sprinkle with crushed walnuts. Wow, the yummy!!! Breakfast with potatoes!!!
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