Sometimes I want something salty and sharp. We bring to your attention a stunning recipe of sauerkraut in Armenian style. She perfectly diversifies your menu and gives refinement to any garnish.
The recipe for cabbage in Armenian
Ingredients:
- white cabbage - 2.5 kg;
- garlic - 50 g;
- carrots - 200 g;
- beet - 1 pc .;
- celery root - 100 g;
- burning pepper - 2 pcs .;
- cherry leaves - if desired;
- coriander - 20 g.
For brine:
- water - 3 l;
- salt - 150 g;
- black peppercorns - 10 pcs .;
- bay leaves - 2 pcs .;
- cinnamon - 0,5 pcs.
Preparation
So, to make cabbage in Armenian with beets, first we make brine. To do this, bring the water to a boil, add salt, spices, stir and cool. Now take the cabbage, we treat each head, removing the top leaves from it, and cut into 4 parts. Garlic cloves are peeled off the husks. Carrots cut into circles, and at the pepper we delete stems. We cut the roots of celery along into several parts. Beets are cleaned and shredded with thin plates. At the bottom of the barrel or pots we lay cabbage and cherry cherry leaves. Then tightly, in rows, we put cabbage. Between the rows we lay all the other vegetables and greens.
Fill all the cooled brine approximately 5 cm above the level of the laid vegetables. We cover from above with cabbage leaves, we establish a flat plate and we put a load on it. We let cabbage for about 5 days at room temperature, and then we transfer it to the cold.
Salted cabbage in Armenian style
Ingredients:
- white cabbage - 500 g;
- beet - 1 pc .;
- carrots - 2 pieces;
- Bulgarian pepper - 2 pieces;
- hot pepper - 1 piece;
- garlic - 4 cloves.
For brine:
- water - 1 l;
- salt - 1 tbsp. a spoon;
- bay leaves - 3 pcs .;
- black peppercorns - 8 pcs .;
- cloves - 3 pcs .;
- ground cinnamon - pinch.
Preparation
All vegetables, except cabbage, thoroughly washed and cleaned. Half the cabbage fork is divided into 3 equal parts, and the rest of the vegetables are thinly chopped. We shift the cabbage slices of vegetables. Now turn to the marinade: heat the water to a boil and add all the spices. Prepared cabbage we lay tightly on the bottom of the pan, pour cold brine. From above, we set the yoke and stand cabbage of day 2 at room temperature, and then 5 days in the refrigerator. When serving on the table, cut the stump, we chop, season with vegetable oil and add finely chopped onion. The remaining marinated cabbage is stored in Armenian in a brine in the refrigerator.