Snacking Cabbage
Description
So, for the salad you will need fresh white cabbage; the recipe is calculated for 1 kg net weight. You will also need a large carrot and onion, or use smaller vegetables, 2 of each. I always add a lot of garlic, at least 4 cloves—I love its aroma. After scalding with hot brine, the cabbage shrinks slightly, releases juice, and the onion loses its bitterness. The amount of sugar and vinegar is perfect for me; you can reduce the salt to 1 level tablespoon or adjust to taste. Add ground black pepper if desired. The juicy finished salad keeps well in the refrigerator for up to 7 days, but you can serve it at the table after just 2 hours. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the vegetables and dressing ingredients. Let's get started!
- 2
Step 2
Wash the cabbage and remove the top leaves. Shred 1 kg of cabbage.
- 3
Step 3
Peel the onion, carrot, and garlic; remove the seeds from the sweet pepper. Thinly slice the onion and pepper; slice the garlic into thin rounds. Grate the carrot on the coarse side of a grater (I use a box grater).
- 4
Step 4
Place all the vegetables in a large bowl and mix.
- 5
Step 5
Prepare the dressing. Bring a cup of water with sugar and salt to a boil. Add vegetable oil and vinegar.
- 6
Step 6
Immediately pour the hot brine over the cabbage. Let it stand covered. Then mix well again. Put the salad in the refrigerator for 24 hours, but I’ll tell you—in 2 hours it’s perfectly ready to eat, juicy and very tasty! Give it a try!
- 7
Step 7
The appetizer is ready. Serve at the table.