Molodushka Cabbage with Roasted Garlic
This fermented cabbage keeps carbs low while adding fiber, some potassium, and a bright savory taste. Roasted garlic makes the flavor softer and deeper, while lemon zest keeps the pickle fresh. It works especially well as a cold side for meat, poultry, or fatty fish.
This cabbage turns out softer and more aromatic than a plain fermented version because it uses roasted garlic and a little lemon zest. Young cabbage releases juice quickly, and the short fermentation keeps a pleasant crunch.
Shred the cabbage (800 g), season it with salt (16 g), and mix it gently by hand. Let it sit for 30 minutes so the cabbage begins to release juice.
Spread the garlic (40 g) on a tray and bake it in the oven for 10 minutes until soft. Then mix the cabbage with water (120 g), lemon zest (3 g), dill (20 g), bay leaf (4 g), black pepper (1 g), and fennel seeds (6 g), add the cooled garlic, and pack everything tightly into a jar.
Keep the cabbage under the liquid and ferment it at room temperature for 2-3 days. Press it back under the brine twice a day, then move the jar to the refrigerator and serve the cabbage chilled.
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