1-Begin: Begin by boiling 2 cups of water and then remove it from the heat. Stir in 1 tablespoon plus 1/2 teaspoon salt, 1/3 cup sugar, 1/3 cup white vinegar, and 1/3 cup sunflower, vegetable, or extra light olive oil until everything dissolves smoothly.

2-Add: Add the pressed 2 large garlic cloves to the mixture off the heat to keep it from discoloring, creating a balanced marinade that infuses great flavor.

3-Finely slice: Finely slice 1 medium cabbage and 1 bell pepper (red, yellow, or orange) into thin strips, then grate 2 large or 3 medium carrots for a fresh, crunchy base.

4-Combine: Combine the sliced cabbage, bell pepper, grated carrots, and 1/3 cup dried cranberries in a large bowl to mix the textures and colors.

5-Transfer: Transfer the vegetable mixture into a glass jar that’s slightly larger than 8 cups for easy marinating. Pour the warm marinade over the veggies and press the cabbage down to make sure it’s fully submerged.

6-Refrigerate: Refrigerate the jar for at least 4 to 5 hours; the longer it sits, the better the flavors blend, and it can stay crisp for up to one week in the fridge.

7-Once ready, serve it: Once ready, serve it as a side with potatoes or rice for a complete meal, adjusting salt and vinegar as needed for your tastes. For more cabbage-based recipes, our cabbage roll soup offers a hearty twist.