Provencal cabbage in a jar
Composition / ingredients
8
servings:
Cooking method
1. Chop the cabbage thinner.
2. Peel, wash, and grate the carrots. Peel the garlic.
3. Pour water into a saucepan, send it to the fire, bring it to a boil.
4. Pour salt and sugar into boiling water, keep on low heat until they completely dissolve.
5. Then pour vinegar and vegetable oil into the marinade, add bay leaves and garlic cloves.
6. In a large bowl, combine cabbage and carrots, pour hot marinade, set the oppression.
7. Leave at room temperature for 3 hours, then spread out in jars and send to the refrigerator.
It turned out very tasty!
The calorie content of the products possible in the composition of the dish
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table vinegar - 11 kcal/100g
