Ingredients:
• 1 large cabbage ( about 3 pounds)
• 2 beets, julienned
• 6 cloves of garlic, thinly sliced
• 150 grams sugar
• 80 grams salt
• 60 ml. oil
• 150 ml vinegar
• 5 whole nutmegs
• 10 peppercorns
• 3 bay leaves
• 1 liter of water
Directions:
• Cut cabbage in half than slice each half into three. Then cut each segment into 1×1 inch squares.
• Peal the layers.
• In a large container arrange the vegetables in layers: cabbage, beets, and garlic. Make sure that the top layer is cabbage.
• Pour oil over the vegetables.
• Heat water in a sauté pan.
• Add sugar, salt, nutmeg, peppercorns, and bay leaves.
• Bring to the boil.
• After sugar and salt dissolve add vinegar to the brine. Turn the heat off.
• Take the brine off the stove. Pour it over the cabbage mix.
• Place a plate over the top and place something heavy on top. It needs some weight so all the veggies are well emerged in the liquid.
• Let it cool to room temperature then put the cabbage in the refrigerator for 2-3 days.
• Serve as a side dish with meat, fish, rice, and more.
Note: you can keep cabbage refrigerated for up to 7 days.
