Salted watermelon with cabbage
8 servings
60 minutes
Salted watermelon with cabbage is a rare and unusual dish of Russian cuisine that combines sweet and salty flavor notes. The tradition of salting watermelons dates back centuries when preservation allowed for food storage during long winters. Cabbage and carrots complement the juiciness of the watermelon with a crunchy texture, while spices add aroma. This delicacy is prepared in layers to gradually reveal the taste of each component. Salted watermelon pairs excellently with meat dishes, potatoes, or as an independent snack for alcoholic beverages. Its refreshing, slightly spicy flavor provides unexpected gastronomic pleasure, proving that traditional Russian cuisine is not afraid of experiments.
1
Chop the cabbage.
- Cabbage: 1 kg
2
Grate the carrot on a grater.
- Carrot: 200 g
3
Mix grated carrots and cabbage and add salt.
- Carrot: 200 g
- Cabbage: 1 kg
- Salt: 2 tablespoons
4
Add spices.
- Black peppercorns: to taste
- Dill seeds: to taste
5
Peel the watermelon and remove all the seeds.
- Watermelon: 3 kg
6
Place a small layer of cabbage at the bottom of a three-liter jar.
- Cabbage: 1 kg
7
Place the watermelon, with a rind twice thicker than that of cabbage.
- Watermelon: 3 kg
8
Alternate layers of cabbage and watermelon. The layers should be packed tightly. The top layer should be cabbage.
- Watermelon: 3 kg
- Cabbage: 1 kg
9
Close the jar with a plastic lid and place it in a cool place.
