Daily cabbage with carrots and garlic

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make day-old cabbage? Prepare the necessary ingredients. Take fresh, juicy cabbage. Before cutting the head of cabbage, remove the top dirty leaves from it. Wash the vegetables well and dry with paper towels.

2. STEP 2

   

   First, start cooking the marinade. To do this, pour a liter of water into the pan. Add salt, sugar, pepper, bay leaf, and vegetable oil to it. Place on the stove and let the liquid boil. Boil for 5 minutes, remove from heat, pour in vinegar.

3. STEP 3

   

   Chop the white cabbage into beautiful thin strips. If your cabbage is a little old, you can lightly mash it with your hands.

4. STEP 4

   

   Grate the peeled carrots on a coarse grater. For this recipe, it is advisable to choose sweet and juicy carrots. You can also not grate the carrots, but cut them into thin strips.

5. STEP 5

   

   Cut the bell pepper in half, remove the seeds and stems. Cut the pepper into strips. Pass the peeled garlic through a press. Mix all the vegetables together and pour the slightly cooled marinade over them. Let the mixture cool completely, then place it in sterile jars, cover with nylon lids and store in the refrigerator.

Comments on the recipe

sofija

13.08.2023

5

Thanks for the easy-to-follow recipe, I’ll keep it in my treasure chest! I want to share a recipe for coleslaw - Cole Slaw. Maybe it will be useful to someone.

Natalia M

13.08.2023

5

The summer heat had subsided and we wanted something pickled). An excellent option was daily cabbage with carrots and garlic! It gets ready quickly, and it’s very easy to prepare. The proportions of vegetables are arbitrary; I took a small head of cabbage, a large carrot and a large pepper. I grated the carrots on a Korean grater for beauty. It would also be good to grate the cabbage thinner on a special grater, but I had to cut it by hand). My peppers are meaty, juicy, sweet, just right for a salad. I grate the garlic so it gives off more flavor and aroma. I always cook the brine with a reserve, diluting it to 1.5 liters. I only reduced the vinegar by 50 ml, focusing on the tastes of my family. I placed a small weight on the cabbage. And after cooling, I put it in the refrigerator. The next day I served crispy cabbage salad for dinner. It is very tasty! So juicy, slightly sour, slightly spicy, sweetish! Great recipe, we loved it!

tatyanochka2022

13.08.2023

5

Yesterday I made day-old cabbage with carrots and garlic. Before working on the vegetables, I prepared the marinade. I replaced the allspice in it with peppercorns. While the marinade was cooling, I chopped cabbage and bell peppers (I had them frozen). I grated carrots and garlic. I combined everything in a saucepan, stirred and poured in the cooled marinade. So that the marinade covered the vegetables completely, I crushed them with a spoon. After that, I closed the saucepan with a lid and put it in the refrigerator. I tried cabbage a day later. It turned out great! It came out very juicy and crispy! Even though the pepper was frozen, it added its own aroma and taste. We ate some of the cabbage at dinner, and I put the rest in a jar and put it in the refrigerator for storage. The recipe is wonderful! Thanks a lot!

Milana

13.08.2023

4.7

I marinated the cabbage. There was no bell pepper, I added more carrots. Delicious! Elena, thanks for the recipe!

Vaspri

13.08.2023

5

What concentration of vinegar?

Namira

13.08.2023

4.5

Bright, light and incomparable - it will decorate any table! This culinary recipe for “Daily Cabbage with Carrots and Garlic” has been tested by relatives and friends and, I think, has become a favorite dish at our table. Thanks for the recipe!