Marinated Cabbage with Cranberries
Description
Winter preserve made at home. Juicy, appetizing, and vibrant homemade marinated cabbage with cranberries makes an excellent snack at home or outdoors. The berries add a distinctive tang and piquancy, while the marinade keeps the cabbage very crisp. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Remove the outer leaves from the cabbage and cut it into 4–6 pieces, depending on size. Then shred it with a sharp knife and place it in a deep bowl. If you like, you can shred the cabbage with a mandoline or shredder, but not too finely, so the homemade marinated cabbage with cranberries stays crisp.
- 2
Step 2
2. Peel the carrots. Using a knife, cut them into thin matchsticks (you can grate them instead, but matchsticks will look nicer). In the marinated cabbage with cranberry recipe, use 1–3 carrots, to taste.
- 3
Step 3
3. Meanwhile, you can prepare the marinade. The proportions of the ingredients are approximate, so if you like you can use more sugar and very little vinegar, for example. In a saucepan, combine the water, salt, and sugar. Pour in the vegetable oil and place over heat. Bring the marinade to a boil until the sugar has completely dissolved. Then add the vinegar and, if desired, the bay leaf and allspice. Remove from the heat and let it cool slightly.
- 4
Step 4
4. Combine the cabbage with the carrots. Garlic can add a touch of piquancy. Add the cranberries. With the berries, it’s important not to overdo it. For each kilogram of cabbage, add literally a handful.
- 5
Step 5
5. Only the small matter remains—pour the marinade over the cabbage, place it under a press, and wait at least a couple of days. That said, you can try the cabbage after just one day (if necessary). A very bold appetizer for your table is ready!