Mexican Pickled Cabbage
8 servings
15 minutes
Mexican pickled cabbage is a vibrant and rich dish that embodies the traditions of Mexican cuisine. Its history is rooted in a culture where spicy, fresh, and savory flavors combine. Crunchy cabbage, sweet carrots, and pungent garlic create a harmony of textures, while coriander and dill add depth to the aroma. Chili adds heat to awaken the appetite, and the marinade of vinegar, salt, and sugar balances the flavor. This dish pairs perfectly with meat appetizers, tacos, and burritos as well as serving as a standalone snack. Its spiciness and freshness make it indispensable on any table, giving dishes a unique Mexican flair. Enjoy this magnificent combination of flavors!
1
Chop the cabbage into small squares, the carrot into thin circles, and the garlic into thin slices.
- White cabbage: 3 kg
- Carrot: 3 pieces
- Garlic: 4 cloves
2
Combine the prepared vegetables, add thinly sliced pepper, chopped dill, coriander seeds to taste, pour in vegetable oil, and mix thoroughly.
- Chili pepper: 2 pieces
- Dill: 1 bunch
- Coriander seeds: 0.5 teaspoon
- Vegetable oil: 150 ml
3
Add sugar, salt, and vinegar to water and bring to a boil.
- Water: 1.5 l
- Sugar: 0.5 glass
- Salt: 1 tablespoon
- 3% vinegar: 150 ml
4
Pour the cabbage, mix thoroughly, cover with a lid, and let it sit in a warm place for 2-3 days.
- White cabbage: 3 kg
5
Then put it in the refrigerator. After 1-2 days, the cabbage is ready. Store in a cool place.
