Mexican Cabbage, Recipe With Photo

Ingredients

White cabbage - 2 kg

Carrots - 2 pcs.

Garlic - 2 heads

Parsley - 1-2 bunches (optional)

For the marinade:

Water - 1-1.5 l

Sugar - 0.5 cups (or slightly more, to taste)

Vegetable oil - 1 glass

Bay leaf - 2-3 pcs.

Salt - 2 tablespoons without slide

Allspice - pinch

Vinegar 9% - 250 ml

• 82 kcal
• 15 minutes.
• 15 minutes.

Photo of the finished dish

Step by step recipe with photo

Mexican cabbage - crispy pickled cabbage with a pleasant unusual sweet and sour taste. To be honest, I found out about the existence of this recipe recently and have not been able to figure out what exactly is in this Mexican cabbage. However, this question somehow by itself faded into the background, as soon as I tried it for the first time, it turned out really tasty.

Despite the fact that the composition of the ingredients of cabbage is very similar to pickled cabbage, slightly different proportions of the components distinguish its taste from others and make it really interesting and unique.

A decent amount of garlic and sugar in the composition, gives the taste of cabbage in a Mexican way piquant, spicy, sweet and sour notes. Cabbage slices are incredibly crispy and mouth-watering. Try it!

Prepare ingredients according to the list.

Cut the cabbage into large cubes together with the stalk. In this marinade, the usually coarse and thick parts of the cabbage leaves are the crispest and tastiest.

Cut the carrots and parsley into large pieces, the garlic into plates.

Sometimes I don't add greens, and it turns out delicious too.

Combine vegetables in a saucepan or pickling container.

Combine the marinade components: measure out water, sugar, salt, vegetable oil. Add 2-3 bay leaves and a pinch of allspice. Bring the marinade to a boil and, turning off the heat, pour in the vinegar.

If you're patient, refrigerate the marinade. I pour hot marinade over the cabbage to speed up the marinating process.

Pour the marinade over the vegetables, stir, cover or a plate and set a little pressure.

For cold marinade: keep the cabbage warm for 24 hours, then move it to a cool place or refrigerator. The cabbage will be ready in 2–3 days.

For a hot marinade: Soak the cabbage warm for 5-6 hours, then transfer to the cold. After 24 hours, the cabbage will be ready for tasting.

The Mexican cabbage is ready! Enjoy your meal!