To prepare canned white cabbage, we need the following products: two kilograms of good cabbage, 2-3 carrots, 1.5 or 2 heads of garlic, as well as ingredients for creating a pickle-filling: sugar – 4 tablespoons, water – about 2 liters, edible salt – 2 tablespoons, half a glass of table vinegar 9%.

How to do:

1. We clean the forks of white cabbage from green leaves, rinse lightly and chop into small pieces and slices. Immediately put in a clean pasteurized jar in layers, between each cabbage layer we put grated carrots and finely chopped garlic.

2. We heat the water in a saucepan and, in a boiling form, pour cabbage in a jar with this water. We wait for 25-30 minutes, then drain the water and prepare the filling from it.

3. For brine-filling, add all the products remaining on the list to the water, boil the brine for several minutes, pour it into a jar of vegetables.

4. We roll up the jar with a tin lid and wrap it up, turning it upside down. 2 cabbage sticks Ingredients: 2-3 medium-sized white cabbage forks, 1-1.5 kilograms of carrots, a bunch of parsley or celery, dill, 1 garlic (head), 1 tablespoon of red (hot) pepper. To prepare the marinade: a liter and a half liters of water and 2-2.5 tablespoons of table salt.

Cooking cabbage for the winter:

1. We wash the cabbage well and then disassemble the head of cabbage into leaves – we will use these leaves as a “wrapper”, just as we prepare, for example, cabbage rolls.

2. We rub the carrots on a grater, as “Korean carrots” are usually cut. Add hot peppers, finely chopped parsley or celery, as well as crushed or finely chopped garlic to the carrots. We mix. As a result, we got a carrot filling for the future canned cabbage billet.

3. We put the filling on each leaf of cabbage, wrap it, as they do with cabbage rolls, and place it very tightly in a jar.

4. Make the filling: mix water with salt, bring to a boil and cool. Fill it with cabbage sticks.

5. We put the jar with the workpiece in the refrigerator, periodically check the amount of brine, and if it has decreased, then fill it again with salted water. After 10-12 days, cabbage sticks are ready.

6. If you make a canned version, then put the pre-sterilized jar in a water bath in a pot of boiling water and sterilize for half an hour, then we twist it with a clean lid, turn it upside down and wrap it in a blanket, wait for it to cool completely.