Pickled Cabbage and Vegetable Salad

Pickled Cabbage and Vegetable Salad

Table of Contents

Pickled Cabbage and Vegetable Salad

Ingredients:

Vegetables:

    • Cabbage: 1 kg (shredded)
    • Carrots: 150 g (grated)
  • Sweet pepper: 200 g (sliced into thin strips)
  • Garlic: 3-4 cloves (sliced or minced)

Marinade:

    • Water: 0.5 liter
    • Salt: 1 tablespoon
    • Sugar: 100 g
    • Vegetable oil: 100 ml
    • Vinegar (9%): 100 ml
    • Black peppercorns: 5-6 pcs
    • Cloves: 3-4 pcs
  • Bay leaves: 1-2 pcs

Steps on How to Make It:

Step 1: Prepare the Vegetables

    1. Shred the cabbage: Begin by cutting the cabbage into thin strips. You can use a knife or a mandoline for even slices.
    2. Grate the carrots: Peel and grate the carrots on a medium grater to add color and sweetness to the salad.
  1. Slice the peppers: Cut the sweet peppers into thin strips, removing the seeds and stems.
  2. Chop the garlic: Mince or slice the garlic cloves depending on how much garlic flavor you want in the salad. Thin slices give a mild flavor, while minced garlic delivers a stronger punch.

Step 2: Prepare the Marinade

    1. Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.
    1. Add salt and sugar: Once the water is boiling, add 1 tablespoon of salt and 100 grams of sugar, stirring until fully dissolved.
    2. Add oil and spices: Pour in 100 ml of vegetable oil, add the black peppercorns, cloves, and bay leaves, allowing the mixture to simmer for a couple of minutes to release the flavors of the spices.
    3. Add the vinegar: Lastly, add 100 ml of 9% vinegar to the marinade. Let the mixture simmer for another 1-2 minutes, then remove from the heat and set aside to cool slightly.

Step 3: Combine the Vegetables and Marinade

    1. Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and minced garlic. Toss everything together so the ingredients are evenly distributed.
    2. Pour the marinade: Carefully pour the warm marinade over the mixed vegetables. The heat from the marinade will slightly soften the vegetables, making them more tender while maintaining their crunch.
    3. Mix thoroughly: Use a spoon or your hands (wear gloves) to thoroughly mix the vegetables with the marinade, ensuring that all the vegetables are coated.

Step 4: Let It Marinate

  1. Cover and refrigerate: Transfer the marinated vegetable mixture into a large jar or an airtight container. Cover it and refrigerate for at least 4-6 hours, but preferably overnight, to allow the flavors to develop fully.
  2. Taste and adjust: Before serving, taste the salad and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more vinegar.

Step 5: Serve and Enjoy

    1. Serve chilled: This Pickled Cabbage and Vegetable Salad is best served chilled as a refreshing side dish. It goes well with grilled meats, roasted dishes, or as a topping for sandwiches and burgers.
  1. Garnish with fresh herbs: If desired, garnish the salad with some freshly chopped parsley or dill for an added touch of freshness and color.

Nutrition Facts (Per Serving, Approximate):

    • Calories: 150 kcal
    • Protein: 2 g
    • Carbohydrates: 12 g
    • Fat: 10 g
    • Fiber: 4 g
    • Sodium: 300 mg
    • Sugar: 8 g
    • Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots
  • Iron: 1 mg

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