Description of the preparation:
Unlike sauerkraut, pickled cabbage will be ready in 5 hours, so it can be cooked in the morning and left to insist in the cold. By the time you arrive, you will be provided with a tasty and juicy appetizer, vegetable salad or a side dish for meat dishes. The main thing is to keep it in the refrigerator.
Prepare the indicated ingredients.
Peel the cabbage from the top leaves, cut thinly or thickly into slices, put in a deep container. Rinse and chop the parsley, add to the cabbage along with salt. Gently rub the contents of the container between them so that the cabbage slices release the juice.
Peel the carrots and bell peppers, rinse the vegetables in water and cut them into ribbons or slices. Add to container.
Gently mix everything and put in a jar or container. Warm water with vegetable oil and pour vinegar into it. Cool slightly to 70-80 degrees and pour the marinade into a jar. Do not add salt; it is already in cabbage.
Close the container with a lid and place in the cold for 3-5 hours, occasionally shake the contents of the container for uniform marinating.
Remove the finished snack from the jar, slightly brushing off the marinade. Put on a plate or dish and serve chilled.
Categories: Diet recipes