Cabbage - crunch

Cabbage - crunch


  1. Cabbage 3 kg
  2. Sugar 150 g
  3. Sunflower oil 200 ml
  4. Carrot 700 g
  5. Garlic 1-2 heads
  6. Vinegar 9% 1 tbsp. l
  7. Salt (not iodinated) 2 tbsp. l
  8. Water 1.5 L
  • Main Ingredients: Cabbage, Carrot, Sugar


knife, grater, pan, cans, plastic covers


Step 1.

Chop cabbage.

Grate the carrots on a coarse grater. Squeeze garlic for cabbage and carrots.

Shuffle everything and put in jars. Tamp, but not very tight.

Step 2

Prepare the marinade (brine, syrup). To do this, add salt, sugar and sunflower oil to boiling water. Constantly stirring, wait until it boils. Turn off the stove. Gently pour the vinegar.

Pour the cabbage with hot brine and cover the jars with plastic covers.

Ready-made jars are immediately taken to a cool place. After a few days, the cabbage will also let in its own juice, which will flow out from under the covers. Juice will be slightly gelling. Do not be alarmed. It should be so. After two weeks, everything is normal.

Great cabbage for the winter is ready. Enjoy your meal.

See how to cook such a cabbage in the video. THANKS.