Pickled cabbage salad with carrots

1 serving


Rinse the cabbage with cold water and finely chop. Fold into a saucepan, salt, pour in the vinegar and, stirring, heat over low heat until the taste of raw cabbage disappears and the juice starts to stand out (however, do not allow the cabbage to become very soft). Then chill the cabbage. Wash the carrots, peel and grate on a coarse grater, then mix with cabbage, season with sugar and vegetable oil, if necessary - add more. Properly cooked cabbage should be crisp.