Petrovsky Cabbage - A Recipe With Step By Step Photos And Videos. How To Cook Petrovsky Cabbage Quickly And Easily?

Simple and easy to make, Petrovsky pickled cabbage is a great option for a savory vegetable snack from the available ingredients.

Ingredients

White cabbage - 2 kg

Carrots - 2 pcs. (300 g)

Onions - 2 pcs. (200 g)

Garlic - 2 cloves (10 g)

Vegetable oil - 250 ml

Vinegar 9% - 100 ml

Water - 1 l

Sugar - 150 g

Salt - 2.5 tablespoons (37 g)

• 92 kcal
• 30 min.
• 24 hours
• 24 hours 30 minutes

Photo of the finished dish

Video recipe: Petrovsky cabbage

Step by step recipe with photos and videos

Petrovsky cabbage is a simple, easy-to-prepare, effective-tasting version of pickled cabbage, which even a novice culinary specialist can handle.

According to this recipe, cabbage is marinated with the addition of onions, carrots, a small amount of garlic and vegetable oil, which gives the dish a spicy taste, colorful appearance and an appetizing resemblance to a winter vegetable salad.

With the outward simplicity of the recipe, Petrovsky cabbage turns out to be incredibly appetizing in taste - aromatic and very crispy, with a sweet-salty taste and a slight sourness in the aftertaste. An excellent addition to meat dishes and potatoes, a light, savory and hearty independent snack. Try it!

Prepare the required ingredients.

Cut onions into thin half rings, carrots into strips, garlic into thin slices. Chop the cabbage. The thinner the pieces of vegetables, the faster they will marinate.

Combine all prepared ingredients in a deep bowl and mix thoroughly. You do not need to knead cabbage and vegetables.

Prepare the marinade. Pour water into a saucepan, add salt, sugar and bring water to a boil. When the water boils, stir everything well so that the salt and sugar are completely dissolved.

After turning off the heat, pour vegetable oil and vinegar into a saucepan with hot marinade. Mix everything well again.

Pour the resulting hot marinade over the cabbage and vegetable mixture.

Cover the vegetables with a plate or plank of a suitable diameter, place a slight oppression on top and leave at room temperature until completely cooled (usually 3-4 hours), then put in the refrigerator for further pickling and storage.

You can try cabbage the next day. It is already tasty and quite ready to eat, but ideally it would be nice to let the cabbage brew for 3 days - so its taste and aroma will become even brighter and more appetizing.

Delicious, crispy, simple and quick Petrovsky cabbage is ready. Enjoy your meal!