Pickled Cabbage, Hellstrom Family Recipe
5 servings
30 minutes
Pickled cabbage according to the Helstrom family's recipe is the embodiment of traditions and flavors of Russian cuisine passed down through generations. This recipe combines the juiciness of white cabbage with the rich hues of red cabbage, creating a harmony of textures and tastes. Garlic adds a special piquancy to the dish, while the sweet-sour marinade with a delicate oily note makes the cabbage wonderfully balanced. After three days of marinating, the cabbage achieves an ideal crunchiness and richness. It can be served as an independent appetizer, used in salads, or complement a main dish. This recipe is a testament to family traditions, love for simple yet exquisite flavors, and an atmosphere of home comfort.
1
Cut all the cabbage into 2 cm squares, place in a deep bowl, and mix.
- Red cabbage: 375 g
- White cabbage: 1125 g
2
Slice the garlic crosswise into 1 mm thick pieces and mix with the cabbage.
- Garlic: 1 head
3
Dissolve sugar in 2 liters of boiled water at room temperature. Add vinegar, then vegetable oil. Mix vigorously until an emulsion is formed.
- Sugar: 400 g
- Vinegar: 250 ml
- Refined deodorised vegetable oil: 250 ml
4
Pour the resulting emulsion into a pot with cabbage. Cover with a flat plate and press down with a heavy object. It is important that the cabbage is completely covered with the marinade.
5
Keep at room temperature for about 3 days.
