Restaurant Style Red Cabbage Pickles

Hello Dear Friends,

I think one of the most durable vegetables in the world is red cabbage :) If you throw it in the crisper of the refrigerator, it will not show the slightest sign of deterioration for 1-2 months. He waits for that day when he will come to the table there, but when we say chop and add rub, we rarely go.

One of the most practical solutions for this, I think, is restaurant style sauerkraut, once you prepare it and throw it in the closet, nothing happens for a long time. You can serve it solo or with a seasonal salad.

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Ingredients for Restaurant Style Red Cabbage Pickle Recipe

• 1 medium red cabbage 
• 2 large cloves of garlic, if small
• 1 teaspoon rock salt or table salt
• 1 teaspoon of sugar
• Juice of 1 lemons
• Half a cup of apple or grape cider vinegar
• 3-4 tablespoons of olive oil

How to Make Restaurant Style Red Cabbage Pickle Recipe?

1. Tear off the first one or two leaves from the top of the purple cabbage (I usually don't use them as they are very hard and bruised. Wash the cabbage by rubbing and put it on the cutting board.
2. Divide both halves of the cabbage, which you cut into 2 parts, in 2 lengthwise.
3. Finely chop all the pieces. Take the chopped cabbage into a deep bowl.
4. Add salt and knead with your hands until it gives color and becomes soft.
5. Add the garlic, lemon juice, vinegar and olive oil and mix.
6. Divide into one medium or two small jars. Add the remaining water and close the jars. Store in the refrigerator.