Sunday, March 26, 2006

Quick-pickled cabbage

Quick-pickled cabbage

1 cabbage head
5 carrots
3 garlic cloves
1 tbsp salt
Greens on taste

Method:
Separate the cabbage head into leaves. Put them in boiling water for 3-4 minutes.
Drain cabbage.
Peel and grate carrots (or make julienne cut).
Cut greens and grate garlic.
Mix carrots, greens, and garlic.
Cover 1 tbsp of this mix in cabbage leaf, put in a glass or enameled dish.
Continue until you are used up all the leaves and mix.
Boil 1 L (1/4 g) of water with 1 tbsp salt.
Pour over the cabbage rolls. Cool and place in a refrigerator.
It will be ready in 2 days.

Note:
Some naxt weeks are fast ones, so I will give you Russian fast recipes.

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