Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!
It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.
You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will cook marinated white cabbage instant cooking, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it keeps well in the refrigerator for a whole month without losing its taste at all.
This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Whether it's a birthday or New Year!
I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I’ll share a few more delicious recipes which I think you will like. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.
Delicious pickled cabbage
This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.
We will need:
- cabbage - 1 fork per 2 kg
- carrots - 1 pc.
- garlic - 4 cloves
For the marinade:
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- peppercorns - 10 pcs
- cloves - 5 pcs.
- Bay leaf- 3 pcs
- vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
Preparation:
1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.
To make pickled cabbage crispy, use tight, strong forks to cook it.
2. Peel the carrots and grate them to Korean carrots.
3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.
4. Cut the garlic into thin slices.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.
6. Add vinegar and garlic.
7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.
8. Transfer to three liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.
9. But it will be most delicious on day 2-3.
When serving prepared cabbage You can water it with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.
The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although now pickled cabbage can be all year round You can buy it in the store, but it still won’t be as tasty as your own homemade one.
And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.
Instant pickled cabbage with bell pepper
Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 2 pcs (medium)
- bell pepper— 1 piece (medium)
- cucumber - 1 piece (medium)
- water - 1 liter
- salt - 1 tbsp. heaped spoon
- sugar - 3 tbsp. spoons
- vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation:
1. Shred the cabbage using a food processor, grater or knife.
2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.
3. Peel the bell pepper and cut into long thin strips.
4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.
Mix better with your hands so that the vegetables do not squash and release juice. No need to crush them!
5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.
6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.
7. Pour boiling marinade over the vegetables. Let cool.
8. Place in the refrigerator. Store it there.
The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.
Cabbage marinated with beets - Gurian cabbage
According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for anyone festive table and for regular dinner With boiled potatoes, or for any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 piece (medium)
- beets - 1 piece (large)
- garlic - 7-8 cloves
- red capsicum - 1 pc (or 1 tbsp ground red)
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 1 glass
- apple cider vinegar - 1 glass
- peppercorns - 6-8 pieces
- bay leaf - 3-4 pcs
- vegetable oil-0.5 cups
Preparation:
1. Chop the cabbage fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.
To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.
2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.
3. Peel the garlic and cut into long thin slices.
4. At Gorky capsicum Clean out the seeds and cut into long strips. When working with pepper, it is better to use gloves.
5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.
6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.
7. Add vinegar and oil.
8. Pour the contents of the pan with the prepared boiling marinade.
9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.
10. Let it cool and put it in the refrigerator for 4-5 days.
11. Serve as a snack.
This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!
Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.
Pickled spicy cabbage with ginger
Beneficial properties in combination with its unique qualities probably known to everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!
We will need:
- cabbage – 1 fork (2 kg)
- carrots - 1 pc.
- bell pepper - 1 piece
- ginger – 70 gr
- garlic – 4-5 cloves
For the marinade:
- water - 1.5 liters
- salt -3 tbsp. spoons
- sugar - 5 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- ground black pepper - 0.5 teaspoon
- bay leaf - 3 pcs
- apple cider vinegar - 150 ml
Preparation:
1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.
2. Cut the garlic into long thin strips.
3. Peel the ginger and cut into very thin, translucent circles.
4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.
6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.
7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!
8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!
This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new look, unlike anything else. spicy taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
A long time ago, our neighbor shared this recipe with me. I liked it both in taste and original name. After some time, with the advent of the Internet in my life, I learned what interesting name- “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.
We will need:
- cabbage - (small forks, a little over a kilogram)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (optional)
- garlic - 4-5 pcs
- cumin - 0.5 teaspoon
For the marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Preparation:
1. Cut the cabbage into 4 parts, leaving the stalk.
2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.
3. Remove cabbage parts using a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.
4. Chop the garlic as finely as possible, you can use a garlic press.
5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.
6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.
7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.
8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.
9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.
10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onion.
Pickled cabbage with vegetables and apples - a very tasty recipe
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 3-4 pcs (medium)
- bell pepper - 3-4 pcs
- sweet and sour apples - 3-4 pcs.
- garlic - 1 head
- hot pepper - 1 pod
For the marinade:
- water -2 liters
- salt -4 tbsp. spoons
- sugar - 1 glass
- apple cider vinegar 6% - 3/4 cup
- peppercorns - 15 pieces
- allspice -5-6 pieces
- cloves -5-6 pieces
- bay leaf - 3-4 pcs
Preparation:
1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.
2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).
3. Cut the carrots into slices no more than 0.5 cm thick.
4. Cut the garlic into long thin slices.
5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.
6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and again garlic. And the apples will go last.
6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.
7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.
8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.
9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.
10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.
The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.
Pickled cabbage in Georgian style
I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.
Here, admire how beautiful it is!
Features of preparing delicious pickled cabbage
- You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
- For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
- you can cut forks into strips, large or small pieces, or even in quarters
- You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries
- Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
- a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
- sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
- It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
- You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.
And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.
I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!
Bon appetit!
Cabbage pickled for the winter, regardless of how it is done, is an excellent source useful substances and vitamins for everything cold winter. Although, as you understand, they eat it at other times, not only in winter. Has anyone prepared sauerkraut(its second name), will hold on so as not to leave a little for the coming days. Recipes for this delicious and healthy dish a lot, but today we are interested in the fast, hot method.
Recipe No. 1: the simplest and fastest
Many housewives like the recipe for quick pickling described below. It does not require any special work or much time at all. And the result is the same excellent dish. That's why quick salting Hot-cooked cabbage is such a popular method. So let's begin. Chop with a small fork, chop the garlic, grate the carrots. Add table vinegar, three or four tablespoons, and mix everything as best as possible. If desired, you can add dill (seeds).
All proportions are chosen to your own taste, which is why they are not listed here. Other recipes will have them. Prepare the brine: bring 130 ml of water to a boil, the same amount sunflower oil, spoonful granulated sugar and salt, also add. Pour brine over the cabbage, mix thoroughly. Be sure to try it and add more salt if necessary. Let it sit for an hour, then put it in the refrigerator. Another two hours, and quick hot pickling of cabbage is complete. You can eat.
Recipe No. 2: Provencal cabbage
Cabbage made from this recipe, will also be ready for use in a few hours. We tell you another hot method of pickling cabbage. We take two kilograms of cabbage, chop it, grate two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare the brine. For the latter we will need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ glass of table vinegar, 250 grams of sugar, one head of garlic.
We put it in enamel pan layers cabbage, carrots, then cranberries and apples, cabbage again and so on, repeating layers. The top one is cabbage. After boiling the water with the prepared ingredients, prepare the brine and pour it into the pan, and put some kind of pressure on top. After several hours, a maximum of a day, “Provencal” is ready.
Recipe No. 3: traditional
Ingredients for traditional recipe pickles: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same amount, granulated sugar - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. Hot way Pickling cabbage in this way is very simple. We are preparing a large basin.
We clean and fine grater grate the carrots, cut the washed cabbage into large pieces. Mix the vegetables in a bowl, sprinkle with bay leaves and pepper. Prepare a standard brine with sugar and salt, pour it into a bowl. Stir, cover with a lid or large plate, and let marinate for a day. You can leave it in the room. After a day, put it in washed jars, close it and put it in the refrigerator. To get more rich taste We keep it in the basin for two or three days.
Recipe No. 4: cabbage with beets
Prepare the ingredients for ten servings: one head of firm cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (tablespoons), 250 grams of sugar, the same amount of 9% vinegar. Quick hot pickling of cabbage with beets, without chopping, is done like this. Cut half a fork of cabbage into several parts, disassemble it into pieces and put it in a jar in this form. Cook the beets for about half an hour. We wait until it cools down and cut it into squares, put it in layers with cabbage in a jar, and between them - garlic and bay leaf, compact it and make brine.
Boil two liters in a saucepan clean water, salt it, add cloves, sugar and black peppercorns. Boil for five minutes, add vinegar. Cook the brine a little, but without boiling, fill the jars. We wait until it cools down and put it in the refrigerator. After 24 hours, the dish can be eaten.
Recipe No. 5: Cabbage with Garlic
Products for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For filling: sugar - 120 grams, coarse salt, half a liter of water, allspice and black pepper - four pieces each, 130 ml of vegetable oil and ten tablespoons of 9% vinegar. Finally, we’ll tell you how to quickly pickle cabbage using the hot method with garlic. Cut the cabbage into long and always thin strips.
Peel the carrots and grate them on a coarse grater. Pass the peeled garlic through a press and mix all the vegetables in a bowl. Cook the syrup as standard and pour it into the cabbage. Cover the container with a large plate on top and place a jar of water or other weight. Let it sit for four to five hours. room temperature. We transfer the finished sauerkraut into jars, close them with nylon lids, and put them in the refrigerator. Bon appetit!
Cabbage is far from the last place in the Russian diet. And you probably won’t find a person who has tasted cabbage at least once. Cabbage is good both raw and pickled or pickled.
Preparing pickled cabbage is very simple and I will try to convince you of it. Below are a few simple recipes preparing this delicious snack and you will be able to choose the option that you like best, and you can also leave your recipe for making pickled cabbage in the comments. Well, let's get down to business.
INGREDIENTS.
Cabbage 2 kg.
Carrots 2 pcs.
Garlic 5-6 cloves.
Ingredients for preparing the marinade.
2 large spoons of salt.
Half a glass of sugar.
Liter of water.
Allspice peas.
Ground black pepper.
Laurel 3-4 leaves.
Vinegar 9% 100 grams.
COOKING PROCESS;
☑ Remove a couple of top leaves from the cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straws as thin as possible.
☑ Wash and wash carrots as in Korean for carrots. Or just a straw. You can also grate it.
☑ Place the chopped carrots and cabbage in a large saucepan and stir.
☑ Peel the garlic and chop it randomly or pass it through a garlic press.
☑ To prepare the marinade, you will need to pour water into a saucepan, pour almost all the ingredients into it except vinegar, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and bay leaf and mix carefully, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. Makes three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage sit in the marinade overnight. In the morning the cabbage is ready and you can serve it on the table.
In this form it can be stored for about 30 days. But we usually eat it within a week and a half. So it’s impossible to check how long the cabbage can stand like this.
You can cook anything from this cabbage possible salads from simple to complex. You can simply add onions and season the herbs with vegetable oil, you can use it to make a vinaigrette or as a filling for pies.
Recipe for pickling cabbage with beets in just 8 hours
You will be able to cook very beautiful snack from cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.
INGREDIENTS;
2 kg of fresh cabbage.
2-3 medium carrots.
I reduced it to about 300-350 grams.
100 grams of vegetable oil.
Garlic to taste.
Tablespoon salt.
3 tablespoons sugar.
60-70 grams of table vinegar.
COOKING PROCESS;
☑ Cut the cabbage into strips using any available method.
☑ Cut the carrots into half circles. It is important that the slices are thinner.
☑ We clean the beets and pass them through a grater. You need to ensure that both cabbage and beets are grated or cut equally.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all the chopped shredded products in a saucepan and mix everything well.
☑ Put 400 grams of water on the fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour brine over cabbage.
☑ Mix everything well. Be careful as the brine is still very hot.
☑ Cover the cabbage with a lid of a smaller diameter, place a weight on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat. Enjoy your meal.
Quick pickled cabbage recipe without using vinegar
Pickled cabbage prepared according to this recipe will be an excellent decoration for any holiday table. And about the taste and benefits of this wonderful and simple dish It’s not even worth talking about and everything is clear right away, just look at the composition.
INGREDIENTS;
One medium head of cabbage.
2-3 medium sized carrots.
Horseradish 50 grams.
Garlic 3-4 cloves.
2 liters of water.
200 grams of salt.
200 grams of sugar.
You can add beets if you wish.
COOKING PROCESS;
☑ Peel the cabbage from old leaves and chop it using any available method.
☑ Peel the carrots and cut into small pieces.
☑ When using beets, grate them the same way as cabbage.
☑ Garlic mode for small circles.
☑ We put all the vegetables in a pan and mix them so that everything is distributed evenly.
☑ Pour water into a pan and pour sugar and salt into it. We put it on fire. Bring to a boil and pour brine over the cabbage.
☑ Gently mix the cabbage and place a weight on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever is convenient for you.
8. Let the cabbage stand for two days and it is ready to serve. Now it can be put into jars and stored in the refrigerator or on the balcony.
Instant spicy pickled cabbage
For cooking spicy cabbage you will need to find hot capsicums. There are no preferences in terms of color, since pepper is a weak coloring agent and will not affect the final color of the dish, but it will affect its spiciness. So this one the recipe will work for spicy lovers.
INGREDIENTS;
1.5-2 kg of fresh cabbage.
200-300 grams of carrots.
1-2 pods of hot pepper.
200 grams of vegetable oil.
100 grams of table vinegar.
Garlic 1 head.
Dill or parsley 1 bunch.
1 liter of water.
A heaping tablespoon of salt.
2 tablespoons of granulated sugar.
COOKING PROCESS;
☑ Wash and peel the carrots, using the mode for thin strips.
☑ Cut the cabbage into pieces of about 3-5 cm, preferably cutting the cabbage into squares. Cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares, and do the same with all the cabbage.
☑ Peel the garlic and the regime. Wash the pepper, remove the seeds and tail and also cut it into rings. Be careful with hot peppers.
☑ Finely chop the dill and parsley.
☑ Place the prepared vegetables in a pan and start preparing the brine.
☑ Mix salt and sugar in water and put on fire, bring to a boil, pour in oil and vinegar. Let it cool a little. Pour brine over the cabbage and mix all the vegetables.
☑ The cabbage is marinated for about a day, then it needs to be put in a cool place, either in the refrigerator or in the basement.
Bon appetit.
The easiest and fastest recipe for pickling cabbage in just 2 hours
But these are not all recipes for making pickled cabbage; there is another recipe according to which cabbage can be prepared in just a couple of hours and served immediately.
INGREDIENTS;
0.7 fresh cabbage.
1 sweet or bell pepper.
2 cloves of garlic.
1 carrot.
3-5 peas of allspice.
2 bay leaves.
1 liter of water
2 tablespoons salt.
50-60 grams of granulated sugar.
100 grams of table vinegar.
COOKING PROCESS;
☑1.Cut peppers and carrots into strips.
☑We also chop the cabbage into strips.
☑Garlic mode in thin slices.
☑ Mix salt, sugar and water, bring to a boil, add vinegar and vegetable oil. Remove from heat.
☑The vegetables are filled with ready-made brine. Stir and leave for an hour.
☑Drain the brine or simply take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.
☑After an hour, you can remove the cabbage from the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and season it with vegetable oil. Bon appetit.
For pickling, use only fresh cabbage. Sluggish or winded will not work. The dish will not be tasty and it will simply be a waste of time.
Not only carrots can be pickled with cabbage; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.
You can use almost any cabbage, not just white cabbage. Try combining colored and white, red and Beijing. Try using different kinds cabbage
It is better to add bay leaves not to the brine, but rather to the cabbage. In brine, bay leaves can give off bitterness.
Almost all recipes for pickling cabbage use garlic and rarely onion. The onion can give its flavor to the cabbage and it will develop a sharp onion taste.
Vinegar can be taken from almost any apple grape table, you can use essence, but you just need to dilute it correctly.
Good afternoon. Today we will pickle cabbage at home. After all home preparation Can't compare to what they sell in the store.
You and I, for our loved ones, will choose the freshest vegetables, and put as much salt as we like. And the appetizer will be ready for the table in a day or two, and not like in the store - it sits dusty on the counter for two weeks. I think I convinced you).
I would like to remind you that cabbage is great source vitamins, after all fresh vegetables and there are fewer and fewer fruits as winter approaches.
In previous articles we have already done it. Do you remember what's different? fermented appetizer from pickled?
In the first case, the dish is prepared only from vegetables, salt and seasonings. Cooking occurs due to the fermentation process of the sugars contained in the vegetable, lactic acid and probiotic beneficial bacteria are formed. A pickled appetizer is prepared using a marinade-filling that contains vinegar, salt, sugar, and spices.
Fermentation takes more time, whereas with vinegar the vegetables are ready almost the next day.
And the color of the appetizer varies; pickled cabbage is always lighter and crispier.
Be creative while cooking: add your favorite spices to recipes and make them better. Let's try!
Quick cabbage, marinated for 2 hours with hot brine with vinegar and garlic
Preparing this snack will take minimal effort and time. In 2 hours there will be on your table tasty dish, and the whole family will come running to his smell. The ingredients are the simplest: cabbage, carrots, bay leaf, garlic. The taste is rich and piquant.
- Cabbage – 1 pc. (1.5 kg.)
- Carrots – 100 gr.
- Garlic – 3 cloves
- Dried chili pepper – 1 pc.
- Water – 600 ml.
- Bay leaves - a couple of pieces
- Salt – 30 gr.
- Sugar – 100 gr.
- Vinegar 6% – 100 ml.
- Vegetable oil – 125 ml.
1. Shred about a kilogram of cabbage. You can use a shredder or a knife, the main thing is that the cutting is thin and long.
2. For a kilogram of cabbage you need about 100 grams of carrots, grate them on a coarse grater.
3. Finely chop 3 cloves of garlic, knead dried pepper chili without seeds, if there is no such pepper, use seasoning.
4. Prepare the marinade: boil 600 ml. water. Pour salt and sugar into a deep bowl or pan. If desired, add 2 bay leaves and pour boiling water over it.
5. Add vinegar, mix thoroughly until salt and sugar are completely dissolved.
6. Mix cabbage, also in a bowl or pan, with carrots, peppers, garlic and add 125 ml to the vegetables. vegetable oil.
7. Pour the hot marinade over the vegetables, cover with a plate and place a weight on top.
8. Keep the cabbage like this for 2-3 hours. When the marinade has cooled, you can put everything in a jar and put it in the refrigerator.
A few more hours and the cabbage is pickled.
Delicious pickled cabbage that can be prepared overnight
This dish will take 20 minutes to prepare, and the appetizer will marinate for only a day. There are two in the recipe secret ingredient: orange and pumpkin. They did not expect? Believe me, it's very tasty!
To prepare you will need:
- White cabbage – 1 pc. (1.5 kg.)
- Pumpkin – 300 grams.
- Orange – 1 pc.
- Salt, pepper - to taste
- Sugar – 100 gr.
- Salt – 2 teaspoons
- Vegetable oil – 50 ml.
- Vinegar – 8 tbsp. spoon (can be apple)
- Water – 1 liter
1. Grate half of the pumpkin (approximately 300 g) on a coarse grater.
Tip: pumpkin is sweeter than carrots, so the snack with it turns out tastier.
2. The secret to crispy cabbage: chop the vegetable at least 5 mm thick so that it does not become too soft.
Advice: choose autumn cabbage, but do not take the “Stone Head” variety, because it is not suitable for pickling.
3. Cut the orange into pieces and grind it in a blender along with the skin. The consistency of the fruit should be with small lumps; there is no need to grind it until it becomes a homogeneous puree.
By the way, orange will remove all the unpleasant cabbage smell.
4. Place vegetables and orange in a large saucepan.
5. Add a pinch of salt, stir and squeeze the contents of the pan a little so that the cabbage releases juice.
6. For the marinade, pour a liter of water into a saucepan, add salt, sugar and vegetable oil, and put on fire.
7. When the water boils, add vinegar and pour the boiling marinade over the cabbage so that it is completely covered with liquid.
Use enameled or food-grade stainless steel cookware. IN aluminum pan An oxidation process will occur and the snack will have a gray color and a metallic taste.
8. All that remains is to cover the cabbage with a plate with pressure and wait a day: during this time it will marinate and be ready.
Unusual, fast and very tasty!
Quick recipe for pickled cabbage with carrots
Another fast one home recipe, which attracts with its simplicity and spicy sweet taste of the finished snack. Instead of regular vinegar You can use apple juice. By the way, we won’t need to finely chop the cabbage; just quickly chop it into pieces.
Prepare a three-liter jar, cabbage, carrots and garlic.
To prepare you will need:
- Cabbage – 1 pc.
- Carrots – 1 pc.
- Water – 1 liter
- Bay leaf - a couple of leaves
- Salt – 1 tbsp. spoons
- Sugar – 8 tbsp. spoons
- Acetic acid – 1 tbsp. spoon
1. First, we will prepare the marinade: add sugar and salt to a liter of water. You can make proportionally more marinade so that it is exactly enough for your volume of cabbage.
2. Place the pan on the fire and wait for it to boil.
3. Cut the cabbage into large pieces, enough to fit into the neck of a 3-liter jar.
4. Place the first layer of cabbage and sprinkle it with grated carrots.
5. Squeeze a clove of garlic there.
6. Continue filling the jar with these layers to the top, compacting the vegetables tightly.
7. Add a tablespoon to the boiling marinade acetic acid and the same amount of vegetable oil. Pour it into a jar with cabbage up to the neck.
Be careful when pouring hot water into the jar so that the glass does not burst due to a sudden temperature change.
8. Let the cabbage stand for a day at room temperature with the lid open. Then we close ready-made snack nylon cover and put it in the refrigerator.
You can eat it the next day, it’s that simple!
Pickled cabbage with beets – recipe made a day in advance
The peculiarity of this recipe is the addition of beets. A bright root vegetable will give cabbage its appetizing color and add a very pleasant sweetish taste. Your deep pink appetizer will wow your guests and add... bright colors. A garlic smell will quickly gather everyone to the table. More recipes with beets.
This appetizer takes just a day to prepare!
To prepare you will need:
- Cabbage – 1 pc. medium size
- Carrots – 500 gr.
- Beetroot – 3 pcs.
- Greens - to taste
- Garlic – 2-3 cloves
- Peppercorns
- Coriander
- Water – 1 liter
- Bay leaf
- Salt – 2.5 tbsp. spoons
- Sugar – 1 tbsp. spoon
- Vinegar – 125 gr.
Below you can see detailed video recipe:
1. Cut the cabbage in half along the axis, without cutting out the stalk, and then divide each half into 4-5 slices.
2. Cut the carrots into small circles.
3. Cut the beets in half and then into small slices.
4. Chop the garlic finely or in half.
5. Place about half of the prepared vegetables in layers in a 3-liter jar or large saucepan. In total we will have 2 floors.
6. Tamp tightly and pour the marinade over the vegetables.
7. Leave the cabbage for a day at room temperature. You can eat it within a day, but it is better to let the snack brew for 2-3 days.
Instant Pickled Cauliflower
Try to cook very delicious snack from cauliflower and bell pepper. It's very easy to prepare. The dish will add pleasant variety to your diet.
To prepare we will need:
- Cauliflower – 1 kg.
- Bell pepper – 2 pcs.
- Carrots – 1 pc. (250 gr.)
- Water – 1 liter
- Salt – 2 tbsp. heaped spoons
- Sugar – 3 tbsp. heaped spoons
- Garlic – 5-7 cloves
- Vegetable oil – 5 tbsp. spoon
- Vinegar 9% – 5 tbsp. spoon
- Bay leaf – 2 pcs.
- Black, bitter pepper – 5-7 pcs.
- Allspice – 5-7 pcs.
1. Disassemble the cabbage into inflorescences. Cut large inflorescences in half.
2. Cut carrots and bell peppers into thin strips.
3. Cauliflower cook for 2 minutes until half cooked. Pour the broth into a separate pan.
4. Strain out the remaining broth and prepare a marinade based on it: add for every liter of water required amount salt, sugar, garlic, bay leaf, black hot pepper, allspice, vegetable oil. After we remove the marinade from the stove, add vinegar.
5. Place cauliflower, bell pepper, and carrots in deep container and pour in the hot marinade, cover with a lid and leave on the work bench until it cools completely, then put it in the refrigerator for 24 hours.
Bon appetit!
Pickled cabbage for the winter in a jar - recipe for 3 liters
If there is too much cabbage, you can pickle it and close it for the winter. You can leave such a jar at least until spring, or you can serve it to the table within a couple of days after twisting. The recipe is versatile and delicious.
To prepare you will need:
- Cabbage – 1.5 kg.
- Carrots – 400 gr.
- Water – 1 liter
- Bay leaf - a couple of leaves
- Salt – 1.5 tbsp. spoons
- Sugar – 2 tbsp. spoons
- Vinegar essence – 1 dessert spoon
- Acetylsalicylic acid – 2 tablets.
1. Immediately set to boil a liter of water in which we will make the marinade.
2. Grate the carrots on a coarse grater.
3. Shred the cabbage as thinly and as long as possible.
4. In a large bowl, mix carrots and cabbage and pack the vegetables tightly into a sterilized 3-liter jar.
5. Place sugar, salt, bay leaf on top of the jar and pour one dessert spoon vinegar essence.
6. Using a long knife, make a deep hole in the cabbage, similar to a well, and pour boiling water into it to the top so that the vegetables are covered with marinade. We do this carefully and slowly so that the glass does not burst due to temperature changes.
7. Use a knife to move the vegetables so that excess air comes out and you can add a little more marinade.
8. Press down the cabbage a little more so that there is liquid on top and add 2 tablets of acetylsalicylic acid.
9. Top up hot water up to the neck and carefully pierce the cabbage with a knife so that the acetyl penetrates deep into it.
10. Roll up the jar, wrap it in a towel and, upside down, leave it alone for 2-3 days.
Now, either in the refrigerator, or in the cellar, or better yet, on the table.
Cabbage is one of the most popular vegetables all over the world. She has her own medicinal properties. Many are accustomed to associate it as a dressing for borscht or one of the ingredients for salad. One of the most popular blanks, is , great snack for your table.
There are several tips for preparing it. Almost all varieties are suitable for pickling this wonderful vegetable, not just white cabbage. It is advisable to choose tight forks. It also goes well with other vegetables, carrots, bell peppers, beets and many others.
Today we will walk you through 5 simple and quick recipes preparing pickled cabbage. I also suggest checking out the wonderful recipes.
Ingredients:
- Cabbage - 1 fork
- Beetroot – 1 (large)
- Garlic – 10 cloves
- Bay leaf – 5 – 7 pcs.
- Peppercorns - to taste
- For the marinade:
- Water – 1 liter
- Salt – 2 tbsp. spoons
- Sugar – 150 gr.
- Vegetable oil - half a glass
- Vinegar 9% – 150 gr.
Cooking method:
1. Peel the cabbage from the upper, soft leaves. We cut it, cut out the head of cabbage, cut into petals (sizes at your discretion).
2. Peel the garlic and chop it into circles.
3. Wash the beets under running water and cut into strips.
4. Now let's prepare the marinade. Pour 1 liter of water into an enamel pan, add 2 tbsp. spoons of salt, 150 gr. sugar, vinegar 9% and vegetable oil. Mix everything thoroughly, put it on the fire and bring to a boil.
5. Meanwhile, take a large dish, basin, bucket or pan and begin to layer the ingredients. First cabbage, then beets, garlic, bay leaf and pepper, until the very top of the container.
6. The marinade has boiled, turn it off and pour in our prepared ingredients.
In order for the cabbage to cook faster, you need to pour hot marinade over it.
7. Cover the bucket with a plate and put pressure on it so that the cabbage is completely in the marinade.
8. When the marinade has cooled completely, put the cabbage into containers and put it in a cool place.
Serve to the table, enjoy your meal.
Instant cabbage recipe with vinegar
Ingredients:
- Cabbage – 1 kg.
- Carrots – 1 pc. (average)
- Bell pepper – 1 pc. (average)
- Garlic - to taste
- For the marinade:
- Water – 450 ml.
- Salt – 1 tbsp. spoon of salt (heaped)
- Sugar – 100g.
- Vegetable oil – 100 ml.
- Vinegar 9% - 100 ml.
Cooking method:
1. Peel the cabbage from the top leaves and chop finely.
2. Then peel the carrots, rinse under running water and grate on a coarse grater.
3. Wash the bell pepper, cut out the stem, seeds and cut into strips.
4. Peel the garlic and cut it as desired.
5. Place the cabbage in a saucepan, knead it with your hands until it shrinks slightly and releases juice.
6. Add carrots and mix well.
7. Then add pepper, garlic and mix gently with your hands.
8. Prepare the marinade. Pour 450 ml into an enamel pan. water, add 1 tbsp. spoon of salt, 100 gr. sugar, 100 ml. vegetable oil.
9. Place on the fire, bring to a boil (if desired, you can add black peppercorns and bay leaf). Let it simmer for 2-3 minutes, add vinegar and remove from heat.
10. Pour the hot marinade over the cabbage and mix thoroughly, tamp lightly so that the liquid appears on top. Then we place a plate and a weight on it.
11. Leave at room temperature for 6 – 8 hours, then transfer the resulting workpiece into a glass container and put it in the refrigerator. Bon appetit.
Delicious pickled cabbage in a jar for the winter
Ingredients:
- Fresh cabbage – 1.5 – 2 kg.
- Carrots – 1 large
- For the marinade:
- Water – 4 glasses (for 1 3-liter jar)
- Salt – 1 tbsp. spoon
- Sugar – ½ cup
- Vinegar (70%) - 1 tbsp. spoon
- Pepper - to taste
- Bay leaf - to taste
Cooking method:
1. Start cooking the marinade. Pour 4 glasses of water into an enamel pan and put on fire. When the water starts to boil, add half a glass of sugar, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of vinegar essence, bay leaf and peppercorns to taste, mix everything and taste (you can add more ingredients if you wish).
2. We begin to boil the marinade, cover with a lid and let it boil for 10 minutes.
3. At this time we will chop the cabbage. We take and peel the top leaves, and then finely chop.
4. Peel the carrots, rinse and grate them on a coarse grater. Place carrots and cabbage in one container.
5. The marinade is ready, strain and let it cool a little.
6. Take a 3-liter sterilized jar, pour the marinade into it and begin to place the ingredients, compact it so that the cabbage is in the brine.
7. Then close the jar with a nylon lid and put it in a cool place. Bon appetit.
How to cook sweet cabbage
Ingredients:
- White cabbage - 1.5 kg;
- Carrots (small) - 1 pc.;
- Bay leaf - 2-3 pcs.;
- Coriander beans - 1 tsp;
- Refined vegetable oil - 3-4 tbsp. l.
For the marinade:
- Water - 0.5 liters;
- Sugar - 0.5 cups;
- Coarse salt - 1 tbsp. l.;
- Vinegar 9% - 0.25 cups.
- Glass with a capacity of 200 ml.
Cooking method:
1. Shred the cabbage thinly and place it in a large container.
2. Wash the carrots, peel them, add them to the container and mix well.
3. Take a 3-liter jar, fill it with cabbage, bay leaf and coriander seeds. We compact it well, fill the jar to the top and pour in vegetable oil.
4. In order to prepare the marinade, we need. Pour water into a saucepan, add salt, sugar, put on the stove and boil for about 3 minutes. After boiling, pour in the vinegar, after 10 minutes remove from the stove. Pour it into a jar, close the lid, let it cool at room temperature, then put the jar in the refrigerator for 8 hours. After 8 hours, the workpiece is ready and can be served. Bon appetit.
Video recipe for marinated cabbage pieces
Enjoy your meal!
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