Crispy, spicy pickled instant cabbage is a great appetizer that can be served with meat, as well as boiled or fried potatoes. It cooks very quickly, but, unfortunately, just as quickly and disappears from the table!
Pick your recipe
You will need
- 150 ml of warm boiled water;
- 1 kg of cabbage (white cabbage);
- 1 bell pepper;
- 1 pod of chili pepper;
- 2 cloves of garlic;
- 1 carrot (optional);
- 2 tbsp table vinegar (6%);
- 70 ml of sunflower oil;
- 1 tbsp Sahara;
- 1 tsp salt.
Instruction manual
1
We thoroughly wash and dry the cabbage, peppers and peeled carrots. Carrots are optional in this recipe, but pepper is an indispensable ingredient.
2
Chop cabbage and bell pepper into large pieces and put in a large bowl.
3
We cut the chili pepper and garlic very finely and add to the cabbage and bell pepper.
4
If you will use carrots, cut them into strips and add to the rest of the vegetables.
5
Add salt, sugar, sunflower oil. Mix well and mash vegetables with your hands.
6
Pour vinegar and water. Mix everything and try. Maybe you need to add sugar, salt or vinegar. You may think that there is too much vinegar, but note that cabbage will absorb it, and the finished snack will have a less saturated taste.
7
Press the cabbage tightly with your hand and put a flat plate on it. Put a liter jar of water on a plate.
Place the cabbage in the refrigerator for at least 3 hours, and preferably 6. The more the snack is stored in the refrigerator, the tastier it is. You can immediately use it, because from 1 kilogram of cabbage snacks you get quite a bit. But if you take more ingredients, then the finished cabbage can be laid out in jars and stored in the refrigerator.