Preparation of canned cabbage with beets:
Prepare the necessary vegetables - cabbage, beets, carrots and garlic.
Cabbage cut, shinkuem thin strips - can be a knife, you can use a special grater.
Beets my, clean and rub on a grater.
Carrot and clear the three on a coarse grater.
Garlic can be cut into small slices - much finely cut is not necessary.
Once all the vegetables are prepared,you need to cook the marinade. To do this, add the water salt, sugar and vinegar, add the spices and bay leaf, bring to a boil. Fill the cabbage with carrots and beets with hot marinade and give stand for about one hour to warm up.
The prepared cabbage can be expanded in terms of banks and roll. Lay cabbage denser after seaming to turn and wrap up well.
Keep cans of canned cabbage in a cool place or in the refrigerator.
Preparation of canned slices of cabbage
I suggest you at least an interesting recipecooking canned beets and cabbage. This recipe is a little different from the first, so you can cook at once two options and choose the one that suits you will like.
To prepare the blank, we need one high cabbage - about 1.5-2 kilograms.
Salad prepared very simply and quickly - cabbage cut into small pieces, squares of about 4x4 cm.
Carrots must be well washed and cut into thin strips, if possible, use a special grater. Similarly, three clean and fresh beets.
For the preparation of this wonderful snacks use a large spacious bowl in which you will be comfortable all very well to mix.
Of the salt, sugar, vinegar and oil and cook the marinadehot, pour all the prepared vegetables. Cover with a plate with a load to the whole cabbage was pickled. Leave at room temperature for a day.
After a great day canned pickled cabbage will be ready.
Keep it in a cool place, can be shifted in the glass jars and store in refrigerator. Bon Appetit!