Stern
Yesterday's cabbage (with apple cider vinegar and olive oil)

500 gr of cabbage
1 large carrot
1 table. a spoonful of vinegar (5%)
1 table. a spoonful of apple cider vinegar
4-5 large cloves of garlic
0.5 teaspoon each ground coriander, dry basil, oregano (optional)
1 teaspoon sugar
salt to taste (about a teaspoon)
2 table. tablespoons of olive oil

Thinly chop the cabbage, salt, crush with your hands until it lets out the juice. Add carrots grated on a "Korean" grater (grated across, with short shavings), garlic, grated on a fine grater. Add everything else, stir well and place on the bottom shelf of the refrigerator. You can eat in a couple of hours, but the next day it tastes better.
This cabbage is also a great base for salads. You can add any products to it, season with a little mayonnaise and you're done.


kapusta.jpg
Yesterday's cabbage (with apple cider vinegar and olive oil)
Merri
Stella, cabbage is a worthy alternative to sauerkraut. Apple cider vinegar, garlic, and spices are just as helpful.
Stern
Quote: Merri

Apple cider vinegar, garlic, and spices are just as helpful.

And I think so.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers