Ingredients

Features

Description

Cabbage — a traditional garnish for meat and fish dishes. Crunchy salad of cabbage tasty, healthy and low-calorie lunch or dinner accompaniment. One of its important culinary properties is compatible with many vegetables, so preserving cabbage in winter can turn into a real creative process, adding to it a variety of vegetables or fruit. Bulgarian pepper and purple onion harvesting give sweet taste, garlic and grated horseradish sharpness and beets with sour cranberries add color and pink. Thus, in a jar full turns to prepare a salad, light and rich in vitamins.

Quick canning cabbage recipe is simple — you need to pour the cooked vegetable mixture (in the classic version is the cabbage and carrots) warm marinade. The composition of the fill consists of classic bay leaf, black and allspice, salt, sugar, vinegar, 6% in the proportions, sometimes add cumin and fennel seeds. After a day of cabbage can bring to the table, and can be stored in the refrigerator long enough.

Normally, shred the cabbage into strips, but the fit and shape of cutting large rectangular pieces. Once all the vegetables are cut, they should be thoroughly mixed and slightly mash your hands, so that they began to give the juice, and then put in a very tight jar and pour the marinade. Recipes canning cabbage for the winter, or as they say «in reserve», distinguished by the fact that the bank has with its contents — and marinated vegetables — sterilized water bath for 25 minutes, only then add 9% vinegar and roll cover.

An interesting taste blank obtained when companions are the cabbage apples, pears and plums, pitted. At the same time it should be noted that the components do not mix, and stacked layers: shredded cabbage — coarsely chopped vegetables — shredded cabbage and so on. D. There is another, more ancient method of harvesting cabbage in store — pickling. Unlike canning cabbage recipes banks are required only cabbage, carrots and salt, and as the container may be a conventional enamel pot. The period of preparation — 5-7 days, but it should be an important point: it is necessary to pierce the cabbage with a knife every day, went to the carbon dioxide emitted during fermentation. On the sauerkraut should pay attention to those who want to lose weight. It accelerates metabolism and promotes weight loss. In any case, the cabbage pickling or canning — a way to permanently maintain its juiciness and provide novel and delicious salad, which will not damage FIG.

Translated by site: wday.ru