A Real “Treasure in a Jar” — Discovered This Recipe at 55!

 

Ladies, today I’m going to share a top-notch winter cabbage recipe! I’ve been making it for several years now, and honestly — everyone who tries it is blown away. I absolutely love this cabbage! It turns out tender, crunchy, slightly spicy, and incredibly tasty.

 Ingredients:

• Cabbage

• Onion

• Bay leaves

• Whole black peppercorns

For the marinade (for 2.5 liters of water):

• Salt – 4 tbsp

• Sugar – 400 g

• 9% vinegar – 300 ml

• Tomato sauce – 500 ml (or Satsebeli sauce, or ketchup)

 Preparation:

 

1. Start with the jars. I use 1-liter jars — they’re convenient to sterilize and perfect for winter use.

2. Place some sliced onion at the bottom of each jar.

3. Slice the cabbage into long strips. I use a variety that cuts nicely into long pieces, which makes it easy to pack into jars — but regular round cabbage works too.

   • The denser the cabbage head, the better — it will turn out even tastier.

4. Pack the cabbage tightly into the jars, adding bay leaves and a few black peppercorns on top.

 Marinade:

While you’re filling the jars, bring the water to a boil. Then add:

• Salt

• Sugar

• Vinegar

• And the star ingredient — the sauce!

I personally love using Satsebeli sauce — it gives the cabbage a rich, flavorful kick.

• If you use ketchup instead, it will be milder and more like “cabbage in tomato sauce.”

• But Satsebeli… that’s true love!

Bring the marinade to a boil and immediately pour it into the jars over the cabbage.

 Sterilizing the Jars:

1. Line the bottom of a large pot with a kitchen towel.

2. Place the filled jars inside, pour water up to the neck of the jars.

3. From the moment the water starts boiling, sterilize for 10–12 minutes.

   • If you want softer cabbage, sterilize for 30 minutes — it’ll turn out more like “lazy cabbage rolls.”

   • I prefer mine crunchy, so 10 minutes is perfect.

 Finishing Up:

• Seal the jars tightly, turn them upside down, and wrap them in a blanket or heavy towel to cool slowly.

• Once cooled, store them in a cellar or pantry.

 In Winter…

When you open a jar in winter — the aroma is as if you just chopped fresh cabbage from the garden!
I highly recommend trying this — it’s quick, simple, and unbelievably delicious.