Garlic-flavored cabbage

Category: Vegetable and fruit dishes
Garlic-flavored cabbage

Ingredients

Fresh cabbage 2 Kg
Fresh carrots 500-600 gr.
Red hot pepper 1 tsp
The oil grows. without smell 1 glass
Garlic 3-4 cloves
Water 1 liter
Salt 2 tbsp. l.
Sugar 1 glass
Acetic acid 70% 2 tbsp. l.

Cooking method

  • This cabbage is not quite pickled and certainly not sauerkraut at all, this cabbage is not just a cabbage preparation for the winter, it is more a cabbage salad. And the salad is delicious!
  • And so, we take the cabbage, beautifully chop it with a Giant, whether Berner, another favorite grater, or even a knife (!).
  • We rub 6-7 medium carrots on a coarse grater or thin straws and throw them to the cappuccino, season with hot red pepper, send vegetable oils and squeezed garlic to them.
  • We mix everything carefully, without fanaticism, do not let the juice from the cabbage over (!), Let the combined ingredients rest, getting used to each other.
  • We take a small saucepan and pour water into it, add salt and sugar, bring to a boil, cool.
  • Add acetic acid to the cooled marinade and pour it into the cabbage-carrot-garlic mixture, stir a little so that the cabbage drowns in the marinade.
  • We take out the future delight in the cold for a day. In a day, bring it in and, if you have time, put it in the banks. If you don't have time ... let's start all over again!

The dish is designed for

by weight of ingredients

Time for preparing:

if desired - not for long

Cooking program:

hands and favorite gadgets - grater, shredder, knife

Note

There is nothing to add, except that, having cooked once, I fell in love forever, from which I do not even try to warn you

Innochek
Delicious recipe! I do the same and cut some more bell pepper. And since my husband does not eat pepper, then for 100 years I haven’t cooked like that. So what a find for me. I'll do it on the weekend!
Thank you Ilmira for the recipe!
Ilmirushka
Quote: Innochek
I'll do it on the weekend!
Thank you,
Inna, to your health!
Yunna
I went in successfully, I'll cook it tomorrow and go to barbecue at 23.
julia_bb
Ilmirushka, great recipe, I will cook one of these days. Thank you for sharing
PySy. And to cool the water strongly? To room temperature?
Ilmirushka
Yulia, to be honest, once there was no time, and I flopped hot. I did not find any difference in taste, it was just that the cabbage-garlic "aroma" was stronger when pouring, but this is fixable, it cooled down and the bright smell disappeared. In general, of course, it is better to cold.
Quote: Yunna
on 23 to the kebab will go.
yeah,Natalia, okay
celfh
Ilmira, well, finally, And then a couple of years already, as in PM, we correspond forever, I lose the recipe
Girls, don't be confused by 2 tablespoons of vinegar, we don't feel it in the salad. We eat with pleasure, and our children and guests. I cooked it repeatedly.This year, early cabbage appeared in January, and immediately cut the salad

Garlic-flavored cabbage
Moskvichk @
I already did yesterday))




and yesterday I already chopped)) I only put half a glass of vinegar, there was no 70 percent.
toy09
She bookmarked the recipe. Regarding the brine (marinade), I heard this: if you pour it with a hot solution turns sour, ferments faster. I cannot confirm or deny this.
Amasar
Quote: Ilmirushka
then you put it in banks.
Here, if possible in more detail - just spread it out and closed it? How and how long is it stored?
Ilmirushka
Quote: Amasar
just spread out and closed?
yes, with the usual screw caps. It is stored all winter in a cool room, in my refrigerator because I don't do much at once for two reasons: there is nowhere to store much and freshly cooked it still tastes better.No, it is not tastier, the taste just does not change, the aroma of garlic just intensifies, but not everyone likes it.




Quote: toy09
As for the brine (marinade), I heard this: if you pour it with a hot solution, it turns sour, it ferments faster.
toy09, yes, everything is possible, I didn’t check because, I repeat, I don’t do much. I made a portion - ate it, took my soul away and until the next time when a desire arose.
Moskvichk @, well done, bon appetit. I would be glad if you like it, if not, then ...
Quote: celfh
Well, finally, And then a couple of years already, as in PM, we correspond forever, I'm losing the recipe
Tatyana, yeah, at the end I was honored
Marysya27
Quote: Ilmirushka
yeah, at the end I was honored
Ilmirushka, and a smart one. We immediately rewrote it in the notebook, we have already cooked it 150 times and will cook even more. Delicious salad turns out. My all really like it I will look in the bins for pictures of yummy So wait for more guests With full bowls of cabbage
Hi, I found it here:
Garlic-flavored cabbage
And here are the details
Shredded by the Giant.
Garlic-flavored cabbage
Garlic-flavored cabbage
Garlic-flavored cabbage
Garlic-flavored cabbage
* Everything according to the recipe. Only I cooked with vinegar 9%. There was no acid at home and there is no
Ilmirushka
Quote: Marysya27
Hi, I found it here:
kapuska is a beauty!
We finish our next portion. We must shred a new one!
Marysya27
Quote: Ilmirushka
We must shred a new one!
And me And everyone, everyone, everyone!




Quote: Ilmirushka
We must shred a new one!
"VOTA YON ISCHO" Already "truncated" in order:
Garlic-flavored cabbage
Garlic-flavored cabbage
Garlic-flavored cabbage
Garlic-flavored cabbage

* Instead of sugar fructose; vinegar 9% - 6 tbsp. l.
Uka2000
Yesterday I did it, I tried it today. Delicious! Thanks for the recipe !!
Ilmirushka
Yulia, to your health!
toffee
Ilmirushka, do you need oppression?
Ilmirushka
iris. ka, nooo, nothing is necessary. Marinade and juice is enough.
toffee
Well, already standing on the balcony. I'll try tomorrow. Although I already know the taste approximately. Therefore, I took up the recipe.
SoNika
Irinap
Ilmirushka, and who does not want to rub 4 carrots? If 1 is very tasty?
Ilmirushka
Irish, I haven’t tried it, but carrots give sweetness, and in combination with vinegar, sugar and garlic ...
Grate 4 carrots or
Irinap
Ilmirushka, in general, there is nothing to deviate from the author's recipe
Ilmirushka
Quote: Irinap

Ilmirushka, in general, there is nothing to deviate from the author's recipe
yes nope, I do not pretend.
And you try it as it is, and then decide whether you want to reduce the portion of carrots.
Tashenka
Interestingly, hard rock cabbage that is now sold in stores. will go? It's definitely not possible to ferment it, but such a method would be a lifesaver.
Ilmirushka
Natalia, for a GIANT it makes no difference what kind of cabbage is in terms of hardness and stoniness, he shreds everything. Moreover, the kapustara is now fresh and juicy, so it's generally easy.
Tashenka
Ilmira, The giant doesn't really care. It seems to me that he will finely chop a stick. It's just bad cabbage. I make the boys a salad, wrinkle it, wrinkle it, but it's still tough. That's why I asked.
Ilmirushka
Quote: Tashenka

Ilmira, The giant doesn't really care. It seems to me that he will finely chop a stick. It's just bad cabbage. I make the boys a salad, wrinkle it, wrinkle it, but it's still tough. That's why I asked.
then without a GIANT definitely not. I adore it, always at hand.
And what a vegetable grower from them ...
Well, this is me, suddenly, who does not know. So it was a boom when it was.
Tashenka
Tomorrow they have training, they will come late, so Giant and I will take care of cabbage. Then I'll tell you what happens. Thanks for the recipe.
Ilmirushka
Quote: Tashenka

Tomorrow they have training, they will come late, so Giant and I will take care of cabbage. Then I'll tell you what happens. Thanks for the recipe.
Natalia, tasty salad for you and not only.
Konvetka
Girls, tell me, is garlic strongly audible? After eating, will it smell like garlic?
Ilmirushka
Quote: Konvetka

Girls, tell me, is garlic strongly audible? After eating, will it smell like garlic?
no, it just gives the salad a little flavor. Again, garlic is different. In general, try it.
toffee
SoNika, it's good that you reminded me about the recipe in the feed. I want to say thank you, very tasty! The acid is not felt.Perfect both as an independent dish and as an appetizer for 100 gr.
solmazalla
How did I miss such cabbage? It's good that you brought it to the tartlets I will definitely try
Ilmirushka
AllaI hope ... yes cho there, you will definitely like it
Olekma
I, too, was tempted by this cabbage, shredded it with Berner, now I'm waiting for the brine on the balcony to cool ...
Wiki
And I'm already eating! Delicious. Ilmirathanks for the recipe
My garlic feels so good, although I put two cloves in total on the floor of the norm. True, my garlic is almost the size of a fist
Ilmirushka
Katerina, waiting for an opinion on the product
Quote: Wiki

And I'm already eating! Delicious. Ilmirathanks for the recipe
My garlic feels so good, although I put two cloves in total on the floor of the norm. True, my garlic is almost the size of a fist
Wiki, I can’t with you! And what’s so small, but didn’t find it with a dog’s head?
Wiki
Believe it or not, it never happened! Well I thought you have the same growing there on the Yenisei.
Today I read the recipe more carefully, it is written about "cloves", well, I think it means too well I thought about the Yenisei garlic, at my teeth
Garlic-flavored cabbage

Ilmirushka
Quote: Wiki
well, I think it means too good I thought about the Yenisei garlic, at my teeth
WikiI'm lying around, really teeth! I would say teeth
Well, this experience is also beneficial, you will understand the next time how much you need, and in general ... whether it is necessary to repeat.
I can't even imagine how sharp you got it.
Wiki
Not spicy, but the garlic tastes right. The husband rejected, but not the salad itself, but the slicing. Said like porridge
Later I will make from cabbage, chopped with a knife and with two cloves of garlic. Of course we will eat this one, but I did half the norm.
Ilmirushka
Wiki, I am a Giant of chopped cabbage only for salads, well, fry, not stew, namely fry, it is quickly fried into a pie. But my BOSCH is still trying to get this blank.
Lerele
Ilmirushka, finally did it !!

Garlic-flavored cabbage
Ilmirushka
Quote: Lerele

Ilmirushka, finally did it !!

Garlic-flavored cabbage


Ira, bon appetit! I grump every day
Lerele
Ilmirushka, come on, cabbage, I would now tugunka ..... or a turukhansk herring ..
Ilmirushka
Quote: Lerele

Ilmirushka, come on, cabbage, I would now tugunka ..... or a turukhansk herring ..
this year there was almost no tugkna, but the omul ate, there is still
Lerele
Ilmirushka, but I don't want omul, I don't like him, he smells of fish oil, I can't stand him. Well, as a child I was always forced to eat it, we had omul in barrels. Since then, dislike.
But tugun does not happen every year, sometimes it’s such a poor year for it, you can see it like that now.
Ilmirushka
Lerele, Ira, you're right, with omul not everything is simple. It is very greasy and therefore very difficult to keep in its original (fresh) form. I myself will not eat it if it is not saved correctly. Yes, there are few of him who are new. holds for years - it's impossible, fat is oxidized, hence all the unpleasant moments. BUT I'm a grated roll in fish matters, so I have a fish for a new one. the year will be the freshest, as fresh from the river.
However, grayling is also poorly stored, even worse than omul in the sense that grayling is softer and fatter, and therefore, if it's windy, I won't take it in my hands at all, and I can't stand the smell. It's so hard for us here ... with the fish
Lerele
Ilmirushka, and I and fresh omul are not very good, I do not care it smells. And the taste is so specific. Here I love freshly salted sterlet, and I love boiled

It was hard for us too, while dad worked, now it's easy
Ilmirushka
Quote: Lerele

Ilmirushka, and I and fresh omul are not very good, I do not care it smells. And the taste is so specific. Here I love freshly salted sterlet, and I love boiled
Well, KANESHNA ... why is it incomprehensible ...

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