Pickled Cabbage and Vegetable Salad

Ingredients:

Vegetables:

• • Cabbage: 1 kg (shredded)
  • Carrots: 150 g (grated)

• Sweet pepper: 200 g (sliced into thin strips)
• Garlic: 3-4 cloves (sliced or minced)

Marinade:

• • Water: 0.5 liter

• • Salt: 1 tablespoon
  • Sugar: 100 g
  • Vegetable oil: 100 ml

• • Vinegar (9%): 100 ml
  • Black peppercorns: 5-6 pcs
  • Cloves: 3-4 pcs

• Bay leaves: 1-2 pcs

Steps on How to Make It:

Step 1: Prepare the Vegetables

1. 1. Shred the cabbage: Begin by cutting the cabbage into thin strips. You can use a knife or a mandoline for even slices.
   2. Grate the carrots: Peel and grate the carrots on a medium grater to add color and sweetness to the salad.

1. Slice the peppers: Cut the sweet peppers into thin strips, removing the seeds and stems.
2. Chop the garlic: Mince or slice the garlic cloves depending on how much garlic flavor you want in the salad. Thin slices give a mild flavor, while minced garlic delivers a stronger punch.

Step 2: Prepare the Marinade

1. 1. Heat the water: In a medium-sized saucepan, bring 0.5 liters of water to a boil.

1. 1. Add salt and sugar: Once the water is boiling, add 1 tablespoon of salt and 100 grams of sugar, stirring until fully dissolved.
   2. Add oil and spices: Pour in 100 ml of vegetable oil, add the black peppercorns, cloves, and bay leaves, allowing the mixture to simmer for a couple of minutes to release the flavors of the spices.
   3. Add the vinegar: Lastly, add 100 ml of 9% vinegar to the marinade. Let the mixture simmer for another 1-2 minutes, then remove from the heat and set aside to cool slightly.

Step 3: Combine the Vegetables and Marinade

1. 1. Mix the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced sweet pepper, and minced garlic. Toss everything together so the ingredients are evenly distributed.
   2. Pour the marinade: Carefully pour the warm marinade over the mixed vegetables. The heat from the marinade will slightly soften the vegetables, making them more tender while maintaining their crunch.
   3. Mix thoroughly: Use a spoon or your hands (wear gloves) to thoroughly mix the vegetables with the marinade, ensuring that all the vegetables are coated.

Step 4: Let It Marinate

1. Cover and refrigerate: Transfer the marinated vegetable mixture into a large jar or an airtight container. Cover it and refrigerate for at least 4-6 hours, but preferably overnight, to allow the flavors to develop fully.
2. Taste and adjust: Before serving, taste the salad and adjust the seasoning if necessary. If you prefer a tangier flavor, you can add a little more vinegar.

Step 5: Serve and Enjoy

1. 1. Serve chilled: This Pickled Cabbage and Vegetable Salad is best served chilled as a refreshing side dish. It goes well with grilled meats, roasted dishes, or as a topping for sandwiches and burgers.

1. Garnish with fresh herbs: If desired, garnish the salad with some freshly chopped parsley or dill for an added touch of freshness and color.

Nutrition Facts (Per Serving, Approximate):

• • Calories: 150 kcal
  • Protein: 2 g

• • Carbohydrates: 12 g
  • Fat: 10 g
  • Fiber: 4 g

• • Sodium: 300 mg
  • Sugar: 8 g
  • Vitamins: High in Vitamin C and Vitamin A from the cabbage and carrots

• Iron: 1 mg