Custard cabbage

Step-by-step preparation

Cooking time: 1 day 2 hr

1. STEP 1

   

   It is better to take small cabbage and use the entire fork, because for pickling we need whole pieces of cabbage, cut to the stem. If the stalk is bitter, then it is better to remove it. We wash the vegetables well, remove the top leaves of the cabbage, peel the carrots, beets and garlic.

2. STEP 2

   

   If we take a whole forkful of cabbage, then cut it into two parts, and then each one crosswise into several large pieces.

3. STEP 3

   

   Carrots can be grated or cut into thin slices, which will make the appetizer not only tasty, but also beautiful, and vegetables - carrots and beets can also be served with cabbage as an appetizer; they will also be pickled.

4. STEP 4

   

   We also cut the beets into slices.

5. STEP 5

   

   The garlic cloves can be left whole or cut into halves. Cook the marinade: pour water into a saucepan, add sugar, spices and vinegar, bring it to a boil.

6. STEP 6

   

   Place the vegetables in a container, preferably a glass jar or enamel pan, so that the vegetables and marinade do not oxidize, add salt, vegetable oil, and mix. Pour the prepared marinade over the vegetables. We press the cabbage with a press, you can cover it with a heavy cup and press it on top with a lid. Leave the pan until it cools at room temperature. Then put it in the refrigerator for a day.

7. STEP 7

   

   This is enough to marinate the cabbage. But the longer it sits in the refrigerator, the tastier and crispier it will be, and the sharper and richer the taste. It does not spoil for a long time, so you can put it in glass jars, pour the marinade, and leave it for the winter, but you need to store it in a cool place. This appetizer will perfectly complement and decorate the holiday table and enrich the taste of lunch or dinner. Bon appetit!

Comments on the recipe

Natalia M

22.09.2023

4.6

Usually cabbage is pickled in the cold season, but I wanted to do it in the summer. There was a forkful of young but hard cabbage in the refrigerator. And the carrots and beets of the new harvest were waiting their turn. Therefore, I was happy to make custard cabbage according to this recipe. I cut all the vegetables with a curly knife, it’s both quick and beautiful. I didn’t leave the cabbage in slices, I cut it into squares to make it easier to eat. I didn’t add hot pepper as a spice because children love this appetizer. But I came across mustard and coriander beans, so I added them a little at a time. I used apple cider vinegar, which is my favorite. The cabbage was pressed until it cooled completely, and then the container was put in the refrigerator. The second photo shows the cabbage after it has cooled, it is already beautiful. And a day later the snack became much brighter! And at the same time tasty, crispy, spicy. This is a great addition to potatoes in any form)