Pickled cabbage with hot brine
Composition / ingredients
18
servings:
Cooking method
1. Peel the carrots, wash them, grate them on a coarse grater. Remove the upper leaves from the cabbage, chop it thinly. Peel the garlic, pass it through the press, add it to the carrots and cabbage, mix. Add peppers and bay leaf to the vegetables.
2. Pour water into a saucepan, send it to the fire. When the water boils, pour sugar and salt into it, keep it on fire until the sugar and salt dissolve. Then pour vegetable oil, boil for a minute and remove from the stove, only now add vinegar.
3. Pour the cabbage with hot marinade, mix, cover with a lid smaller in diameter, install the load. Leave to marinate for 5-6 hours.
After the specified time, the cabbage can be served on the table.
Eat with pleasure!
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
