Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- White cabbage500 g
- Water0.5 l
- Carrot1 pcs
- Mushrooms100 g
- Salt50 g
- Caraway seedsto taste
Nutrition
per 100 g
- Calories
- 15 kcal
- Protein
- 1 g
- Carbohydrates
- 3 g
Instructions
Prepare the ingredients. Wash the vegetables and remove the outer leaves from the cabbage. Use fresh or frozen mushrooms — button mushrooms or wild mushrooms.
Make the brine: dissolve salt in water at the rate of 100 g per 1 l, bring to a boil and cool.
Shred the cabbage into thin strips with a knife or a special shredder and submerge in the brine for 2–3 minutes.
Drain the cabbage in a sieve or colander and let the brine drain off.
Peel the carrot, coarsely grate it and add to the drained cabbage together with the caraway seeds, mix.
Leave the cabbage for 3–4 days at room temperature, periodically piercing it with a wooden skewer or turning it so that gas can escape.
Pack the finished cabbage in layers together with the brine into glass jars or wide plastic buckets, pressing down firmly.
Boil the mushrooms in advance and place them in a layer on top of the cabbage.
Repeat the layers of cabbage and mushrooms until the container is completely filled.
Dress a portion of the cabbage with mushrooms with sunflower oil and serve.
