Delicious daily cabbage with carrots and garlic

Preparations for the winter

Despite its simplicity, this quick-cooking recipe is a great lifesaver for housewives, and the result will exceed all expectations. And not only because you'll have to spend no more than an hour preparing the ingredients, and no more than a day cooking, but because you'll be captivated by the sweet and sour taste of crispy, tender cabbage and carrots, with the piquant, appetizing aroma of garlic.

It goes well with meat dishes and boiled potatoes, and can also be served as a standalone dish.

This day-old cabbage can be stored in the refrigerator for several months and is always ready to serve, as it already contains all the ingredients.

Ingredients:

white cabbage – 2.5 kg,
large carrots – 2 pcs.,
garlic – 1 head,
table vinegar, 9% - 1/2 cup,
homemade sunflower oil – 200 gr.,
sugar - 1/2 cup,
salt – 2 tablespoons with a small slide,
1 liter of water.

How to cook day-old cabbage

The cabbage should be firm, not wilted, and free of black veins. Remove the outer leaves if necessary.

Chop the cabbage, the shape and degree of chopping depending on your preferences; you can shred it or cut it into small pieces.

Wash, peel, and grate the carrots. A Korean carrot grater is best, but if you don't have one, you can grate them on a regular coarse grater or simply chop them finely.

Crush the garlic cloves with a garlic press or grater. Alternatively, you can simply chop them with a knife.

Add garlic to carrots and stir lightly.

Let's start adding the cabbage. Layer the vegetables, alternating cabbage, carrots, and garlic, filling the container to the top, pressing down lightly.

Now you need to prepare the marinade.

Add salt and sugar to the water and bring to a boil, then pour in vinegar and sunflower oil and wait until it boils.

Pour hot brine over the prepared cabbage and put pressure on it.

If you are cooking in jars, you can use a thick bag of salt (be sure to check there are no holes) or a half-liter plastic bottle of water as a weight.

After 24 hours, the cabbage can be served.

If you cooked it in a saucepan or other container, for convenience you can transfer it to jars and store in the refrigerator under nylon lids.

You can add your favorite spices to the marinade, for example, 3-5 cloves, bay leaf, allspice peas, this will give the dish more aroma and piquancy.

You can reduce or increase the amount of table vinegar to one glass.

You don't have to mix the chopped garlic with the carrots; you can add it to the marinade while preparing it.

You can also give the cabbage a delicate pink tint by adding some thinly sliced beets or beet juice.