Cabbage preserved with aspirin

Preparations for the winter

Cabbage can be eaten fresh, boiled, stewed, canned, or fermented, and it retains virtually all of its beneficial properties. Furthermore, cabbage has been used in traditional medicine for decades. With its low calorie content and richness in vitamins and microelements, it is very good for digestion and burning excess calories.

But most importantly, cabbage is a versatile dish, accessible to everyone and not tied to any season. It can easily serve as an appetizer to a main course, or even as a main dish itself.

One of the cooking methods that is gaining popularity today due to its unrivaled taste is cabbage preserved with aspirin for the winter.

Ingredients for a 0.5 liter jar:

white cabbage,
carrots, depending on size – 0.5 pcs.,
sugar – 1 tablespoon,
salt – 1 tablespoon,
aspirin (acetylsalicylic acid) – 0.5 tablets,
bay leaf,
allspice peas,
cloves – 1-2 pcs. (for brine).

How to cook cabbage with aspirin

Prepare sterilized jars and lids in advance.

When choosing cabbage for this recipe, pay attention to its quality. It shouldn't be wilted, have black veins, or otherwise damaged. Inspect it carefully, removing any damaged parts and outer leaves if necessary.

Shred the cabbage as thinly as possible with a knife; if you have one, use a grater or food processor. Place the shredded cabbage in a container large enough to easily mix.

Inspect the carrots, remove any damage, peel, and wash. Grate them coarsely or use another shredder. Besides improving the flavor, carrots will add a brighter, more appealing flavor to this dish.

Add the shredded carrots to the cabbage and mix thoroughly, lightly mashing the vegetables to release their juices. Don't over-mash the ingredients.

Place 1/3 tbsp sugar, 1/3 tbsp salt, bay leaf, and peppercorns at the bottom of each jar.

For a 0.5-liter jar, you'll need 0.5 aspirin tablets. Crush them in a mortar and divide the powder into three parts. Pour one part into the bottom of the jar.

Place the cabbage in the jar, about half full, pressing it down slightly.

Add another 1/3 tbsp salt, 1/3 tbsp sugar and the second half of the crushed tablet.

Next, fill the jar with cabbage again, but this time to the very top.

Add 1/3 tbsp sugar, 1/3 tbsp salt and the remaining crushed aspirin.

Boil water to about 1 liter, add cloves and pour this boiling water over the jar of cabbage.

Seal the jars with the prepared lids, turn them upside down, and seal tightly to completely sterilize the contents. Leave them until completely cooled.

Cabbage preserved according to this recipe turns out delicious, juicy, and crispy. It will complement and enhance any dish you prepare.

Before serving, season the pickled cabbage with homemade vegetable oil, add onion, herbs and... Bon appetit!