23.03.2021
184
Recipe information
Cooking:
4 d.
Complexity:
Easy
Calorie content:
0.32
Carbohydrates:
0.05
Squirrels:
0.02
Water:
0.05
Gurian cabbage
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Ingredients

№ Title Value
1. White cabbage 1 PC.
2. Beet 1 PC.
3. Garlic 5 clove
4. Chilli 1 PC.
5. Peppercorns 10 PC.
6. Boiling water 1.5 L
7. Salt taste

Cooking

1 . Stage

Cut cabbage into pieces together with a head of cabbage. Peel and chop the beets, chop the pepper and garlic.

1. Stage. Cut cabbage into pieces together with a head of cabbage. Peel and chop the beets, chop the pepper and garlic.

2 . Stage

Lay cabbage in layers in a pan, then hot pepper and peas, garlic and cabbage again.

1. Stage. Lay cabbage in layers in a pan, then hot pepper and peas, garlic and cabbage again.

3 . Stage

In a separate pan, boil water with the expectation that it would completely cover our cabbage, add salt to the water so that the water is a little salty. Pour boiling water over the cabbage.

1. Stage. In a separate pan, boil water with the expectation that it would completely cover our cabbage, add salt to the water so that the water is a little salty. Pour boiling water over the cabbage.

4 . Stage

Put the pot under oppression and leave for 4 days. Brine can also be drunk.

1. Stage. Put the pot under oppression and leave for 4 days. Brine can also be drunk.

5 . Stage

Bon Appetit!!!

Salted Red Fish
views : 99
date: 20.05.2020
Cheese Sausage Appetizer
views : 69
date: 20.05.2020
Quince compote
views : 91
date: 20.05.2020
Celery and Orange Smoothie
views : 140
date: 20.05.2020
Baked fish in pita bread
views : 99
date: 20.05.2020
Fig Confiture
views : 80
date: 20.05.2020
Shrimp Lax
views : 156
date: 20.05.2020
Chicken Salad with Nuts
views : 91
date: 20.05.2020
Strawberry mojito
views : 159
date: 21.05.2020
Apple vodka
views : 148
date: 21.05.2020
Mussels marinated in soy sauce
views : 145
date: 20.05.2020
Schuchina
views : 122
date: 20.05.2020
Warm Chicken Salad
views : 115
date: 20.05.2020
Fruit snack
views : 63
date: 20.05.2020
Choux pastry in milk
views : 68
date: 20.05.2020