Pickled cabbage
4 servings
30 minutes
Pickled cabbage is one of the most popular dishes in Russian cuisine, maintaining its relevance for centuries. Easy to prepare, it combines a crunchy texture, a slight tang from vinegar, and the aroma of spices. Historically, pickling was used to preserve vegetables during cold times, providing a nutritious and tasty product. Thanks to spices like bay leaf and black pepper, the cabbage gains a rich flavor with a pleasant aftertaste. It is a versatile side dish that perfectly complements meat and fish dishes. Cabbage can be served with potatoes, used in salads, or even added to snacks. Its refreshing taste and health benefits make it an integral part of traditional Russian feasts.
1
Finely chop the cabbage, lightly rub it with salt (1 tablespoon per 1 kg of cabbage), squeeze it out, transfer to a jar, and pour in the cooled marinade.
- White cabbage: 1 kg
- Vinegar: 1 glass
- Water: 3 glasss
- Sugar: 1 glass
- Black peppercorns: to taste
- Bay leaf: 3 pieces
2
Cover the jar with parchment paper and place it in a cool place. After 5-6 days, the cabbage will be ready.
