Canned cabbage

3 kg carrots

1.5 kg cabbage

1.5 kg sweet pepper

1 kg parsnip

5-7 Gorosh black pepper

For the marinade:

1 l water

250 g vegetable oil

30 g salt

Canning cabbage is quick and easy, and enjoy this wonderful dish all year round.

Need to grate carrots and parsnips on a coarse grater, chop the cabbage and pepper, mix well and fry.

Cabbage disassemble the leaves, chop the remainder of the heads of cabbage, cut the stalk, and connect with other vegetables.

Blanch the cabbage leaves 2 minutes, allow to cool.

Share on leaves stuffed with vegetables and roll them tightly letter envelopes.

Next canning is done as follows: water marinade brought to a boil, dissolve the sugar in it (to taste) and salt, then you need to pour the oil, boil for 5 minutes, put in jars peppercorns, then cabbage, pour marinade over the banks, sterilize, and cork caps.