Cabbage pickle in vegetable broth - Recipes

 

Sauerkraut, olives and capers give the pickle a sour-salty taste, and if you add garlic and cilantro, you will also get a spicy note.

Ingredients:

Sauerkraut - 400 g

Oil - 2-3 tbsp. l.

Onion - 1 pc.

Tomato paste - 2-3 tbsp. l.

Pickled cucumbers - 2 pcs.

Vegetable broth - 2 l

Capers (optional) - 1-2 tsp.

Stoneless olives - 4-5 pcs.

Garlic - 2-3 cloves

Cilantro (or parsley) - 1/2 bunch

Salt - to taste

Ground black pepper - to taste

Pour boiling water over sauerkraut, drain the water after a few minutes, squeeze the cabbage. Stew in oil for about 10 minutes, stirring. Add the chopped onion and simmer for another 5 minutes. Put tomato paste and cucumbers cut into small cubes, stew for another 2-3 minutes. Pour in the broth, bring to a boil, cook for 10 minutes. Add washed capers (optional) and olives, cut into rings. Cook for another 5 minutes. Put pressed garlic, chopped cilantro, salt and pepper. Bring to a boil, remove from heat, cover with a lid.

Tip: if you let the brine infuse for half an hour, its taste will be richer.