Juicy, crispy cabbage, shredded into thin strips, mixed with bright carrot shavings and doused with a sweet and sour marinade is the most popular vegetable appetizer in the autumn-winter period. In terms of healthiness, it is not inferior to fresh vegetables, and its taste is much higher. A rich marinade radically changes the taste of white cabbage for the better - from a barely sweet crispy cut it becomes sweet and sour with a pleasant spicy aftertaste. It cooks very quickly, it’s not for nothing that they call it “quick-ripening cabbage” - if you pour warm brine in the evening, a juicy, aromatic appetizer or salad will be ready by the morning.
Ingredients:
- late varieties of white cabbage – 0.5 kg,
- carrots – 150 g,
- vinegar 9% strength - 1.5 tbsp. l,
- warm water – 400 ml,
- refined sunflower oil – 60 ppm,
- salt – 1 tbsp. l,
- sugar – 2/3 tbsp. l.
Step-by-step process for preparing pickled cabbage quickly
We cut off the greenish or damaged upper leaves from the head of cabbage and open the white, clean pulp. We grate through a special grater or shred into thin strips using a sharp thin knife.Pour the chopped cabbage into a spacious bowl.
We clean the carrots and rinse under running water. Grind into short shavings using a medium grater.
Combine the chopped cabbage and carrots, lightly kneading them with your hands.
Place the prepared vegetable mixture in a container for marinating: a glass jar, a saucepan, a large salad bowl. Fill it not very tightly, leaving room for the marinade.
Pour water into the pan and heat it slightly. Measure out salt and sugar with tablespoons, add a small heap of salt and sugar flush with the edges. Pour into heated water and dissolve.
Pour table vinegar 9% concentration into the marinade. Stir.
Pour the warm marinade into the container with the cabbage. Use a fork or knife handle to make punctures so that the marinade reaches the bottom.
Pour sunflower oil on top. We don’t apply pressure, but we make sure that all the cuts are covered with marinade.
We tighten the neck of the jar with film or seal it with a lid and leave it in this form for 7-8 hours in a warm place. During this time, the taste will stabilize and the acid of vinegar will not dominate it. Then drain the marinade and place the cabbage in a deep salad bowl. It does not need additional dressing, the marinade is quite oily and rich. But for flavor, you can flavor it with a little fragrant oil and sprinkle with green onions.
Bon appetit!
