Next to a consistent pork roast there is always a portion of pickles, and the donuts stuffed with cabbage are an inspired choice.
- 20 lusts;
- 3 kg cabbage;
- 300 g celery;
- 1 root root;
- 400 ml of wine vinegar;
- 600 ml of water;
- Bay leaves;
Method of preparation
Cut the donuts around the cod, remove the turnips and seeds, and then wash them in cold water.
Add the cabbage, carrots and celery on the grater, add 50 grams of salt and mix everything well, so that the cabbage is softened.
Put this cabbage mixture in the washed donuts and strain well. Place donuts on top of each other in a large glass jar (5 l). They must stand on a layer made of celery and horseradish.
Boil 600 ml of water with 3 teaspoons of salt, 2 teaspoons of sugar and 10 grains of pepper. When the water is boiling add the vinegar and wait a few minutes over the heat.
Pour the hot brine over the donuts, then cover the airtight jar. Store it in a cool, dark place.
Pickles Tags Gogosari Cabbage