Marinated red cabbage with plums (Marinierte rotkraut with plums)

Category: Blanks
Kitchen: german
Marinated red cabbage with plums (Marinierte rotkraut with plums)

Ingredients

red cabbage 500 g
plums 100 g
marinade:
water 1 l
sugar 200 g
salt 80 g
wine vinegar 200 ml
sweet peas, cloves taste
black peppercorns
horseradish leaves, cherries, currants
garlic 1 tooth.

Cooking method

  • I continue the line of recipes with red cabbage. I got acquainted with a wonderful recipe and cooked pickled red cabbage with plums for it. How else can you buy plums at an affordable price, and prepare this blank for the Christmas and New Year holidays? It goes well with a baked goose or turkey as a side dish.
  • I slightly changed the spices in the recipe. Instead of cherry leaves, currants, I added Thai spices (ginger, lemongrass, etc.)
  • Finely chop the cabbage.
  • Cut the plum in half and remove the seeds.
  • We put horseradish, cherry, currant leaves in a jar on the bottom. Put cabbage and plums in layers, tamping slightly.
  • Fill with hot water and leave for 15 minutes.
  • Cooking the marinade: Put all the spices, salt, sugar in boiling water. When it has boiled for 5 minutes, turn it off and pour in the vinegar.
  • Drain the hot water from the jars and pour in the marinade. We close.
  • It turned out to be a very effective appetizer or side dish, with a sour-spicy-sweet taste!
  • Bon Appetit.
  • Marinated red cabbage with plums (Marinierte rotkraut with plums)


Biryusa
Ella, what an appetizing cabbage and a very interesting composition - with plums. You will definitely have to try.
Quote: nar-din
Drain the hot water from the jars and pour in the marinade. We close.
Is it hermetically sealed?
nar-din
Biryusinka, Yes, the taste turned out to be very peculiar))) Today we tried it in combination with fried chops - very much!
I think that if before the holidays, then it is better to be sealed.
MariS
Wow, we "walk" according to the same recipes - I also saw such cabbage today.
The photos are very beautiful, bravo!
Trishka
Thanks for the recipe!
We must try, the more you can hold up to N. g.
Tell me, if you close it hermetically, then where to store it? Probably not in the fridge.

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