Cabbage for Winter

I inherited the recipe for this cabbage from my mom, who brought it from western Ukraine. Our relatives live there, they are very kind, open, and hospitable people. And, of course, the meeting was accompanied by a beautifully set table, where she tried this dish (it was called solyanka). The cabbage is very tasty and versatile. You can simply eat it as a salad, or use it as a filling for pastries, pancakes. It stores well and will come in handy for you in winter. The provided amount of ingredients makes 5 quart jars.

White cabbage

12 cups (clean weight)

Yellow onion

2.25 lbs

Carrots

2.25 lbs

Salt

3 tbsp

Sugar

7 tbsp

Vinegar

1 cup (9%)

Sunflower oil

1 cup

Making this cabbage for winter is very simple. Shred the cabbage using a special grater or food processor, grate the carrots coarsely, and dice the onions.

Pour vinegar and oil into a suitable large container and let the mixture heat well. Then add the vegetables, salt, and sugar. Mix everything and simmer for 1-1.5 hours over low heat, covering with a lid. Stir the cabbage mixture occasionally.

There won't be too much liquid, do not be alarmed, this is how it should be. The lid is a must.