Canned cabbage
Description
A simple way to prepare ahead. If I suddenly need to make borscht, shchi, or a side dish very quickly, I open a jar of canned cabbage in seconds—and voilà! I think many homemakers would agree that when time is tight, this is much better than cleaning, shredding, and cooking fresh cabbage. So I think this recipe for canned cabbage will find its fans. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Place all the ingredients needed for cooking on the table. Wash the head of cabbage in cool water; wash and peel the carrots.
- 2
Step 2
Shred the cabbage into thin strips.
- 3
Step 3
Grate the carrots on a coarse grater.
- 4
Step 4
Place all the shredded cabbage in a large container and knead it thoroughly with your hands.
- 5
Step 5
Add grated carrots.
- 6
Step 6
Mix everything with your hands.
- 7
Step 7
Thoroughly wash the canning jars and lids with baking soda and tightly fill each one with the cabbage mixture.
- 8
Step 8
Prepare the brine marinade. Pour a liter of water into a saucepan and add sugar.
- 9
Step 9
Add salt.
- 10
Step 10
Add the peppercorns and bay leaves. Place the pot on the stove and bring the brine to a boil, then pour in the vinegar.
- 11
Step 11
Pour hot brine over the cabbage in the jars. Cover the jars with lids.
- 12
Step 12
Place the jars of cabbage in a large pot (line the bottom of the pot with a kitchen towel beforehand), add water to the pot up to the shoulders of the jars, and set over medium heat. Once the water boils, sterilize the preserve for 15–20 minutes.
- 13
Step 13
Then remove the jars from the water, seal them tightly with the lids, turn them upside down, wrap them in a thick blanket for slow cooling, and leave them like this overnight.
- 14
Step 14
In the morning, you can send the prepared cabbage to the pantry for storage.
- 15
Step 15
Enjoy your meal!