Cabbage appetizer salad with beets

Category: Blanks

Ingredients
Cabbage	2 Kg
medium beet	1 PC.
large carrots	2 pcs.
red bell pepper	2 pcs.
garlic	2-3 h.
FOR MARINADE
water	800 ml
9% vinegar	150 ml
salt	2 tbsp. l.
sugar	3 - 4 tbsp. l
rast. oil	100 ml
black pepper	10 peas
Bay leaf	2-3 pcs.
coriander kernels	1 tsp

Cooking method

Prepare vegetables... Cut the cabbage into strips, you can not thinly, cut the carrots and beets into strips or grate for Korean carrots, cut the Bulgarian pepper into strips. Chop the garlic.
For marinade boil water, add salt, sugar, spices, last of all vinegar and oil. Let it simmer for 2 minutes.
Try the marinade, I make it a little sweet to my taste, so I give an approximate amount of sugar.
"Putting together" the salad. I put the cabbage in layers in a jar (large layer), then a layer of a mixture of beets, carrots, bell peppers and garlic. And I try to condense well in the bank. You can mix everything and fit tightly. This will not change the taste, but at the initial stage, the first option turns out to be more beautiful.
Pour the prepared hot marinade into a jar of vegetables. Allows to cool and put in the refrigerator.
I usually make a salad in the evening, and in the morning you can eat. And if you can't wait, then after 5 hours you can try.

Note

Now the cabbage season has begun, I don’t make this salad very useful. We eat until it's over, store it in the refrigerator in a jar. The cabbage is juicy, crispy, but not firm. And what is wonderful - beautiful!