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طريقه التحضير |
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Chop very coarsely. |
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Crush garlic with salt, and moisten with vinegar. |
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Boil water, cumin, and salt, enough to cover the cabbage, and place in jar with garlic to cool. |
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Let the water to cool and then add the cabbage. |
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After 4-6 hours in the water it become ready for serving. |
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To give a reddish color for the cabbage you can add a quarterly cut beetroot to the components and this would not affect the taste. |
** For preparing the pickling liquid you should add 1 teaspoon salt and 1 teaspoon vinegar to every glass of water.
** You can use both the ruffied white leaves forming the center of the cabbage and the stalks as well for pickles. |
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المقادير
