Blanks

Spicy cabbage for the winter


Ingredients for cooking spicy cabbage for the winter

The main

  1. White or red cabbage 1 kilogram
  2. Fine salt 20 grams
  3. Black pepper 5-6 peas
  4. Allspice 5-6 peas
  5. 4 cloves whole
  6. Bay leaf 1 piece
  7. Cinnamon 1/3 sticks

For marinade

  1. Pure water 650 milliliters
  2. Vinegar 9% 350 milliliters
  3. Sugar 40 grams
  4. Salt 20 grams

Additionally

  1. Sunflower oil as required
  • Main Ingredients Cabbage

Inventory:

Casserole - 2 pieces, a knife for chopping vegetables or a food processor, a kitchen knife, cutting board, glass jars with lids, a wide funnel, a wooden spatula, a ladle.

Cooking spicy cabbage for the winter:

Step 1: prepare the cabbage.


Peel the top leaves from a head of cabbage and be sure to remove the bitter stalk. Divide the cabbage into quarters so that it is more convenient to chop it.

Chop the cabbage into thin strips. A food processor and a knife for chopping vegetables can easily do this, and if you don’t have either, just chop the vegetable with a regular knife.

Step 2: insist on cabbage.


Put the finely chopped cabbage in an enamel pan or any other suitable container. Add salt and mix very well, while crushing and squeezing with your hands to make juice stand out. Then salted cabbage must be insisted for 1.5 - 2 hours.

Step 3: pickle hot cabbage for the winter.


Make the marinade. To do this, pour water into a pan and boil, at the same time dissolving sugar and salt in it. Before boiling, add the same vinegar and boil the fill for 5 minutes. After that, the finished marinade will need to be cooled to room temperature.

While the marinade is cooling, put the salted cabbage in clean jars, on the bottom of which all the necessary spices are laid. Do not forget to ram the cabbage salad so that it lies tightly in the jar, do not allow voids in which air can remain.
Pour the marinade into the jars of cabbage, and carefully pour the vegetable oil on top. The oil should form a film on the surface with a thickness of 10 millimeters. And only after that the cans with blanks are tightly closed with lids and sent for storage to a cool dark place.

Step 4: serve the hot cabbage.


Without spicy cabbage, harvested for the winter, I would be as without arms. And not only because it is incredibly tasty and arouses appetite, especially if served with fatty fried meat. Spicy cabbage is a ready-made side dish that fits almost everything, which allows me to save energy from time to time and instead of long dances around the stove I do other important things, and the family at this time pretty crunches the cabbage for lunch and asks for supplements.
Enjoy your meal!

Recipe Tips:

- Jars for blanks should be well washed, and the lids too.

- Spicy cabbage for the winter should be stored at a temperature not exceeding 10-12 degrees Celsius.

- In one liter jar includes 600-650 grams of spicy cabbage and 400-350 milliliters of filling.