Kitchen appliances and utensils
- grater;
- knife;
- cutting board;
- three-liter jar with a lid;
- pan;
- hob.
Ingredients
- Cabbage - 1 pc.
- Beets - 2 pcs.
- Carrots - 3 pcs.
- Garlic - 1 head
- Water - 3 stacks.
- Sugar - 1 stack.
- Salt - 2 tbsp. l
- Vegetable oil - 1 stack.
- Vinegar 9% - 0.5-1 stack.
- Bay leaf - to taste
- Pepper to taste
Step cooking
- For this recipe, the ratio of cabbage in carrots and beets should be 4: 1. That is, if you use a head of cabbage, which weighs 2 kg, then you need to take carrots and beets at 500 g each. We pickle the cabbage in a three-liter jar, so a head of cabbage that weighs 1.5-1.7 kg is enough. We clean three carrots, wash, rub on a coarse grater. We clean two beets, wash, rub on a coarse grater. Beets in this recipe are a natural dye.
- We cut the cabbage forks into fairly large pieces. We cut pieces about 2 cm * 4 cm.
- We clean the head of garlic, rinse and chop finely.
- We take a three-liter jar and lay the prepared vegetables in layers. First, put the fifth part of the beets, then the fifth part of the cabbage. After that, lay out a layer of carrots and garlic. Repeat the layers until the jar is full. If desired, you can pour all the ingredients into one large deep bowl, and mix everything well. Then we send the mixed vegetables to the jar and ram tightly.
- Now prepare the marinade. Pour 3 glasses of water into the pan and send to the fire. Add 1 bay leaf, 6-7 peas of black pepper, 1 cup of sugar, 2 tbsp. l salt, 1 cup of vegetable oil, mix everything and let the marinade boil. In heated marinade, dissolve salt and sugar. Remove the marinade from the heat and add 1 cup (200 ml) of vinegar to it 9%. With vinegar, be careful. In some cases, a mere 0.5 cup is sufficient. It all depends on your tastes and preferences.
- Now pour the cabbage with hot brine. Fill with brine so that it completely covers the cabbage.
- From above we cover (do not close tightly) the jar with a lid and leave it to cool completely. After that, close the lid and send to the refrigerator. After a day, cabbage can be tasted, and after three days it will be completely ready for use.
- Such a cabbage is a very tasty and even healthy cold appetizer. It is convenient to store it in the refrigerator for a long time, so you can cook it for the future. When serving, spread it without brine in a plate, sprinkle with chopped herbs and spices on top as you wish.
Video recipe
And now we recommend that you watch the video, which shows in great detail the whole process of cooking cabbage dumplings at home. You will see which slices to cut cabbage. Understand how to put all the vegetables in a jar, how to get a ready pickle. In addition, make sure that vegetables for the dish do not have to be grated. They can even be simply chopped, as suggested in the video.
This recipe for chum cabbage is quite simple, and is available to everyone. We hope you managed to use it, and you and your family liked the finished dish. Leave your comments and favorite recipes for simple but very tasty cold snacks for every day and for holidays in the comments.
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