👩🍳 Preparation:
-
Start with the jars. I use 1-liter jars — they’re convenient to sterilize and perfect for winter use.
-
Place some sliced onion at the bottom of each jar.
-
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.
-
-
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:
-
Line the bottom of a large pot with a kitchen towel.
-
Place the filled jars inside, pour water up to the neck of the jars.
-
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.
ADVERTISEMENT
