Cabbage marinated with carrots
6 servings
60 minutes
Cabbage pickled with carrots is one of the traditional dishes of Russian cuisine that combines the freshness of vegetables and the spiciness of the marinade. This dish has come to us from ancient times when salting and pickling were among the main methods of food preservation. Crispy cabbage soaked in a sweet-sour brine, combined with juicy carrots, acquires a rich taste and appetizing aroma. It can be served as an independent snack, a side dish for meat and fish dishes, or used in salads. The simplicity of preparation makes this recipe accessible to everyone, and its taste consistently delights gourmets and lovers of Russian cuisine.
1
Finely chop the cabbage. Grate the carrot on a coarse grater.
- White cabbage: 2 kg
- Carrot: 2 pieces
2
Gently mix the cabbage with the carrot, but do not mash. Place it in a three-liter jar. Do not pack the cabbage tightly in the jar.
- White cabbage: 2 kg
- Carrot: 2 pieces
3
Boil water with salt and sugar, remove from heat, add vinegar, and let it cool.
- Water: 1 l
- Sugar: 2 tablespoons
- Salt: 2 tablespoons
- Vinegar: 150 ml
4
Leave the cabbage at room temperature for 12 hours without covering.
5
After 12 hours, close the jar with a plastic lid and put it in the refrigerator. The cabbage will be ready in 3 days.
