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 prepare quick-cooking pickled white cabbage, 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. Be it a birthday or New Year!
I have accumulated many interesting recipes for 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 will share a few more delicious recipes that 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 using a Korean carrot grater.
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 a 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, the finished cabbage can be sprinkled 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 you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.
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.
It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. 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 any holiday table and for a regular dinner with boiled potatoes, or 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. Cut the cabbage into 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. Remove the seeds from the hot capsicum 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
The beneficial properties combined with its unique qualities are known to perhaps 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, unique piquant 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 both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an 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 the cabbage pieces using a slotted spoon and place them in cold water to cool 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 onions.
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 garlic again. 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 into quarters
- You can marinate 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 diversity will help you prepare completely different versions of 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!
The history of sauerkraut dates back to the times of Tsarist Russia. It was then that this vegetable began to be fermented. In those distant times, as well as now, people sought to give cabbage a sharper taste and ensure its preservation for many months.
Nowadays, like many decades ago, cabbage was used as an independent food, as well as as an ingredient in more complex dishes. Sauerkraut cannot be called a universal product, since it is not advisable to combine it with boiled fish, chicken and pork meat, and sweet fruits. You should be careful when combining sauerkraut and citrus fruits.
Be that as it may, sauerkraut is widely used by housewives to prepare all kinds of dishes, including sauerkraut salad, which is often served on the table on weekdays and holidays.
How to make sauerkraut salad - 15 varieties
This salad is distinguished by its delicate taste and simply unsurpassed spring aroma. If you have fragrant vegetable oil, then it is better to use it for this salad.
Ingredients:
- Sauerkraut - 650 gr.
- Canned green peas - 270 gr.
- Onion - 1 pc.
- Vegetable oil - to taste
Preparation:
We dry the cabbage well to get rid of excess liquid and put it in a deep salad bowl. Drain the excess liquid from the peas and add it to the cabbage. We clean the onion, wash it, chop it into thin strips and also put it in the salad bowl. The salad is almost ready. Now it should be mixed, seasoned with vegetable oil and mixed again.
This salad should never be salted. If you add salt, pepper and other spices to it, it will be a completely different dish.
The peculiarity of the salad with sauerkraut, cheese and eggs is that it should be seasoned with vegetable oil immediately before serving and not stirred.
Ingredients:
- Sauerkraut - 200 gr.
- Hard cheese - 100 gr.
- Chicken eggs - 2 pcs.
- Parsley root - 2 pcs.
- Vegetable oil - 3 tbsp. l.
- Green onions - 4 feathers
- Ground black pepper, salt, vegetable oil - to taste
Preparation:
Three cheeses on a coarse grater. Boil the eggs, cool, peel and finely chop. Peel the parsley root, wash it and cut it into strips. We clean the onion, dry it and finely chop it. Squeeze out the cabbage.
Combine cabbage, cheese, eggs, parsley root and green onions in one container, add salt, pepper and mix thoroughly, season with vegetable oil.
This dish combines the delicate flavors of bacon and beets with the savory heat of sauerkraut.
Ingredients:
- Sauerkraut - 500 gr.
- Beets - 200 gr.
- Bacon - 150 gr.
- White onion - ½ pc.
- Dill, olive oil - to taste
Preparation:
Cut the bacon into thick strips and fry in a dry frying pan until golden brown. Place the sauerkraut in a salad bowl. Peel the onion, wash it, cut it into thin strips and add it to the salad bowl with the cabbage. Wash the beets, boil until fully cooked, cool, peel, grate on a Korean carrot grater and place in a salad bowl with cabbage and onions. When all the vegetables are combined, season the salad with olive oil and mix thoroughly. Lastly, add the cooled bacon to the salad and mix everything again. Decorate the salad with chopped fresh dill. Bon appetit!
Vinaigrette salad is familiar to each of us firsthand. In the classic recipe, this is an exclusively vegetable dish, however, “Vinaigrette with Squid” will also appeal to many.
Ingredients:
- Squid – 400 gr.
- Potatoes - 3 pcs.
- Beetroot - 1 pc.
- Carrots - 1 pc.
- Pickled cucumber - 2 pcs.
- Sauerkraut - 1 cup
- Onion - 1 pc.
- Vegetable oil - 5 tbsp. l.
- Vinegar 9% - 2 tbsp. l.
- Sugar - 0.5 tsp.
- Ground black pepper, salt - to taste
Preparation:
Wash the squid, boil in boiling water for 2 minutes, cool, clean and cut into strips. Wash the cucumbers and cut into cubes. Wash and squeeze the cabbage. Wash the carrots, potatoes and beets, boil until fully cooked, cool, peel and cut into cubes. We clean the onion, wash it and finely chop it. Place all prepared ingredients in one container.
In a small bowl, combine vegetable oil, vinegar, sugar, salt and pepper. Mix everything thoroughly. This will be the vinaigrette dressing.
Pour the dressing into the bowl with the main ingredients and mix everything thoroughly. If necessary, the salad can be additionally salted and peppered.
Salad “Healthy” is a dish for lovers of sweets. It replaces salt with sugar.
Ingredients:
- Sauerkraut - 300 gr.
- Carrots - 1 pc.
- Green onions - ½ bunch
- Sugar - 1 tsp.
- Vegetable oil - 2 tbsp. l.
Preparation:
Wash the sauerkraut in boiled water and lightly dry it. We peel the carrots, wash them and grate them on a coarse grater. Wash the onion, dry it and finely chop it. Combine the prepared vegetables in a deep container. Add sugar, vegetable oil and mix everything thoroughly. The finished salad can be decorated with parsley leaves.
And again “Vinaigrette”. The recipe for this dish has a lot of interpretations, one of which includes exclusively products of plant origin in its composition.
Ingredients:
- Beets - 200 gr.
- Carrots - 200 gr.
- Potatoes - 200 gr.
- Sauerkraut - 200 gr.
- Canned red beans in their own juice - 360 gr.
- Marinated champignons - 300 gr.
- Onions - 100 gr.
- Vegetable oil - 3 tbsp. l.
Preparation:
Wash beets, carrots, potatoes, boil until fully cooked, cool, peel and cut into cubes. Drain excess liquid from beans, mushrooms and cabbage. Cut the mushrooms into slices. We clean the onion, wash it and finely chop it. Combine all ingredients in a deep salad bowl, season with vegetable oil and mix.
If desired, vegetable oil can be replaced with mayonnaise in this dish.
The name of the salad speaks for itself. By spending mere pennies you can prepare a wonderful meal for the whole family.
Ingredients:
- Sauerkraut - 150 gr.
- Beets - 100 gr.
- Sugar - 1 tsp.
- Vegetable oil - to taste
Preparation:
Wash the beets, boil them, cool, peel and cut into cubes. Combine cabbage and beets in one container, add sugar, season with vegetable oil, mix everything thoroughly. The finished salad can be decorated as you wish.
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This salad combines quite unusual products, namely sauerkraut, oranges and pineapples.
Ingredients:
- Sauerkraut - 250 gr.
- Orange - 2 pcs.
- Canned pineapple - 3 rings
- Sour cream - 3 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Sugar - 1 tbsp. l.
- Walnut kernels - 3 tbsp. l.
- Salt, ground black pepper - to taste
Preparation:
Grind the nut kernels. Cut the pineapple into cubes. Peel one orange, divide it into slices and remove the film. Peel another orange and squeeze out the juice.
In a deep bowl, combine cabbage, orange slices, pineapple and half the nuts. In a small container, combine sour cream, lemon juice, orange juice, sugar, salt, pepper and orange zest. Mix everything thoroughly.
Add the prepared dressing to the salad, mix and sprinkle the remaining nuts on top.
“Vinaigrette” is a dish well known to each of us. Housewives often prepare it both for daily use and for the holiday table.
Ingredients:
- Potatoes - 4 pcs.
- Sauerkraut - 300 gr.
- Beets - 4 pcs.
- Green peas - 200 gr.
- White onion - 1 pc.
- Salt, pepper, herbs, vegetable oil - to taste
Preparation:
Wash the potatoes and beets, boil until fully cooked, cool, peel and cut into cubes. Drain the excess liquid from the peas. We clean the onion, wash it and finely chop it. In a deep container, combine potatoes, beets, sauerkraut, peas and onions. Season the vegetables with vegetable oil, salt, pepper and mix thoroughly. You can also add finely chopped greens to the salad. Bon appetit!
The second name of this salad is “Winter”. It is by this name that many regulars of restaurants, cafes and other catering establishments know it.
Ingredients:
- Sauerkraut - 300 gr.
- Carrots - 1 pc.
- Canned peas - 150 gr.
- Boiled-smoked sausage - 200 gr.
- Chicken eggs - 3 pcs.
- Mayonnaise, salt - to taste
Preparation:
Drain excess liquid from cabbage and peas. Peel the carrots, wash them, grate them on a coarse grater and add them to the cabbage and peas. Clean the sausage and cut into small cubes. Boil the eggs, cool, peel and cut into small cubes. Add sausage and eggs to other ingredients.
When all the products are prepared, they should be salted to taste, seasoned with mayonnaise and mixed thoroughly. Before serving, it is advisable to put the salad in the refrigerator for 20 - 30 minutes.
This is a very unusual dish, the preparation of which requires that the onions and lingonberries be well marinated. To do this, it is advisable to marinate these products about a day before preparing the salad.
Ingredients:
- Sauerkraut - 350 gr.
- Sour apple - 2 pcs.
- Red onion - 2 pcs.
- Lingonberries - 200 gr.
- Hulled sunflower seeds - 50 gr.
- Vegetable oil, ground black pepper - to taste
- Apple cider vinegar - 3 tbsp. l.
- Brown sugar - 2 tbsp. l.
- Salt - 2 tbsp. l.
- Carnation buds - 2 pcs.
- Bay leaf - 1 pc.
Preparation:
Peel the onion, wash it and cut it into thin half rings. Pour 1 liter into a saucepan. cold water and add vinegar, brown sugar, salt, clove buds and bay leaves. Bring the contents of the pan to a boil and cook for several minutes until the sugar and salt are completely dissolved. Then remove the pan from the heat, add the onions to the prepared marinade and mix everything thoroughly. Then put the onion and marinade in a deep bowl and add lingonberries there. The resulting onion-lingonberry mixture in the marinade should be left to infuse at room temperature for a day. After 24 hours, you can immediately begin preparing the salad.
Place the onions and lingonberries in a colander to get rid of excess liquid and place in a deep bowl. We put cabbage there too. Peel the apples, remove the core, cut into thin slices and place in a common bowl. Mix everything thoroughly, let the salad brew a little.
Lightly fry the peeled seeds in a dry frying pan, then immediately add them to the salad. The salad should be seasoned with vegetable oil, pepper and mixed thoroughly. An exquisite dish of sauerkraut is ready!
What does anyone need on cold winter days? Naturally nourishing, fortified and light food that will give you a lot of strength and will not create a feeling of heaviness in your stomach.
Ingredients:
- Sauerkraut - 300 gr.
- Smoked sausage - 200 gr.
- Potatoes - 4 pcs.
- Vegetable oil - 3 tbsp. l.
- Greens, salt - to taste
Preparation:
Squeeze out the cabbage. Cut the sausage into large pieces.
For true connoisseurs of sausages, you can use several types of smoked sausage in this salad.
Wash the potatoes, boil them, cool, peel and cut into large cubes. Wash the greens, dry them and finely chop them.
Combine sausage, vegetables and herbs, season with vegetable oil, salt to taste and mix thoroughly. The salad can be served.
When preparing this salad, you can experiment a little. Salt and sugar can be added to it in completely different proportions. The main guideline in this matter is individual taste preferences.
Ingredients:
- Marinated mushrooms - 200 gr.
- Sauerkraut - 100 gr.
- Pickled cucumber - 2 pcs.
- Garlic - 2 cloves
- Sweet pepper - 1 pc.
- Sugar - 1 tsp.
- Vegetable oil - 3 tbsp. l.
- Salt, parsley - to taste
Preparation:
Drain excess liquid from cabbage and mushrooms. Cut the mushrooms into medium-sized cubes. Chop the cabbage. Wash the cucumbers, dry them and cut them into thin semicircles. We peel the garlic, wash it and pass it through a garlic press. Wash the pepper, remove the stem and seeds and cut into medium-sized cubes.
We combine all the products in one container, add salt, sugar, season with vegetable oil and mix thoroughly. Before serving, decorate the salad with parsley leaves.
Thanks to its salty taste, such a dish will be just an ideal snack for strong alcoholic drinks.
Ingredients:
- Sauerkraut - 500 gr.
- Herring fillet - 1 pc.
- Onion - 1 pc.
- Vegetable oil - 2 tbsp. l.
Preparation:
Squeeze out the sauerkraut, season with vegetable oil and place in a beautiful salad bowl. Peel the onion, wash it, cut it into half rings and add to the cabbage. Cut the herring fillet into half rings and place in the salad bowl. Mix everything thoroughly and serve.
This salad is a complete meal. It is quite enough for a full dinner, or an afternoon snack, since it contains food of both animal and plant origin.
Ingredients:
- Sauerkraut - 1 cup
- Beef heart - 1 pc.
- Apple - 1 pc.
- Onion - 1 pc.
- Parsley, salt, vegetable oil - to taste
Preparation:
Wash the beef heart, boil it in salted water until fully cooked, cool and cut into medium-sized cubes. Peel the onion, wash it, cut it into half rings and pour boiling water over it for a few minutes.
To avoid pickling onions, you should use white onions rather than regular ones. This variety is not bitter and has a milder taste.
Wash the apple, remove the core and cut into cubes. Wash the parsley, dry it and chop it not too finely.
Combine cabbage, beef heart, apple, onion and parsley in one bowl, add salt, season with vegetable oil and mix thoroughly. The salad can be served.
I made this pickled cabbage salad impromptu, but it turned out so tasty that I have made it many times and now it has become my signature snack dish. It is prepared very simply, quickly and always turns out very aromatic, beautiful, tasty and juicy. This cabbage salad is a great success on any table, both everyday and festive. And as a rule, it disappears from the table very quickly, so decide on the size in advance. I suspect that if you marinate this salad for a longer time, it will be even tastier, but so far I have not succeeded in this - it is eaten very quickly.
Ingredients:
- about 1 kg fresh cabbage
- 2 bell peppers
- 2 carrots
- 2 onions
- pickled cucumbers 6 - 8 pcs (depending on size)
- greenery
- 1 tablespoon of salt
- 1 tsp sugar
- juice of one lemon or 50 ml 9% vinegar
- 50 - 60 ml olive or vegetable oil
- 1 tbsp sesame seeds
- seasonings according to preference and desire
Cooking method
Cut the cabbage for the salad into squares approximately 2 x 2 (or slightly less) centimeters. Grind the carrots on a Korean grater or finely chop them, cut the remaining vegetables into thin strips, and cut the pickled cucumbers into semicircles. Salt and pepper everything, add your favorite seasonings, sesame seeds, finely chopped herbs and mix gently, then season with lemon juice and olive oil. Mix the cabbage salad and let it brew and marinate for about 2 hours (more is possible). Bon appetit.
There are often times in our lives when we need a recipe with which we can quickly create a delicious dish. Most often, the base ingredient for such snacks is white cabbage. Its taste, juicy and piquant, goes well with many foods. Basically, instant meals can often be found in the refrigerator in the summer. A light snack, ideal for consumption late in the evening, so as not to spoil your figure with high-calorie dishes, or an excellent option as an addition to a side dish to dilute the taste.
It turns out very juicy and tasty in its quality. The sweetish taste of pear makes the taste of the appetizer very unusual; real gourmets will love the salad. The pleasant, spicy aroma of spices that are put in the dressing is one of the highlights of the recipe.
For a quick cabbage salad you need:
- White cabbage – 360 g;
- Onion – 120 g;
- Conference pear - 230 g;
- Dried raisins – 80 g;
- Olive oil – 70 ml;
- Cinnamon – 10 g;
- Sugar – 25 g;
- Cognac – 20 ml;
- Vinegar 9% – 15 ml;
- Ginger root – 30 g;
- Salt – 6 g.
Cooking process:
- Peel the cabbage from the top leaves, rinse the remaining part to remove dirt, and chop. Mash the mass with your hands, after sprinkling it with salt so that it softens and releases juice.
- Peel the onion and cut into half rings. Mix vinegar with water and sugar, pour over the marinating product for 30 minutes, then drain the liquid.
- Heat a small amount of cognac on the stove until it bubbles. This is necessary for the alcohol to evaporate. If such a product is given to children, then cognac should be excluded altogether. Peel the ginger root, cut into small pieces, add to the boiling liquid. Also add cinnamon and cook for 2 minutes. Then peel the pre-washed pear, cut the pulp into cubes, and pour the hot cognac mixture onto them. The product will be saturated with tasty vapors and will transfer them to the entire salad.
- Rinse the raisins well, pour boiling water for half an hour so that the dried fruit soaks and becomes soft in consistency.
- For dressing, add one tablespoon of the marinade that was prepared for the pear with cognac to the vegetable oil. Mix the liquids thoroughly.
- Pour the prepared products into a deep plate, first drain the marinade from all the ingredients. Season the salad with the oil mixture and mix thoroughly.
Quick cabbage salad with bell pepper
Such a wonderful dish has more than once justified its name ““, because indeed, the amount of vitamins in the dish is simply off the charts. The recipe has been known to everyone since childhood, and is especially widespread in catering establishments. The products you need for cooking can always be found at home.
For a quick cabbage salad you need:
- White cabbage – 360 g;
- Sweet pepper – 230 g;
- Turnip onion – 90 g;
- Carrots – 190 g;
- Salt – 7 g;
- Sugar – 5 g;
- Olive oil – 40 ml;
- Vinegar 9% - 25 ml.
Quick fresh cabbage salad:
- Prepare all vegetables in advance. They must be fresh and elastic so that the dish turns out to be very juicy and aromatic in taste. The main secret that lies in this recipe is hidden in the dressing, which, when mixed with food, forms a wonderful tandem, so that the flavors are revealed in a different way.
- Wash the cabbage, separate the leaves that are on top, and chop the rest into thin strips. Mix vinegar, salt and sugar with a small amount of water, stir until the bulk products are completely dissolved, pour this mixture over the chopped mass. Mash with your hands to make the product softer and leave to marinate.
- Wash and peel the carrots, cut into thin strips or grate on a coarse grater to make long strips.
- Peel the onion and chop it.
- Peel the bell pepper from seeds and stalks, rinse the product inside and out, and cut into strips. For beauty, you can take several multi-colored fruits.
- Mix the chopped products, pour in olive oil and stir.
TIP: You can quickly peel the pepper by sharply pressing the stalk into the product and then pulling it out. This way the ingredient can be peeled without using a knife.
Quick cabbage salad with carrots
It has a pleasant, piquant flavor and summer freshness. A light dressing makes the dish slightly sour and pleasant to the taste. A snack with a very low calorie content, so it can be safely eaten by those who are watching their figure.
For a quick cabbage salad you need:
- Cabbage fork – 370 g;
- Juice of half a small lemon;
- Sugar – 25 g;
- Fresh carrots – 170 g;
- Salt – 8 g;
- Oil – 65 ml.
Instant cabbage salad:
- Peel the cabbage from the leaves located on top, rinse the remaining part with water, and cut thinly. Place the mixture in a dish, sprinkle with salt, and knead with your hands until the juice appears.
- Wash the carrots, peel and chop using a coarse grater.
- For the sauce, mix butter with lemon juice and sugar. Wait until the sugar grains dissolve.
- Place the ingredients in a bowl and season them with the resulting sauce.
Quick cabbage salad
This simple recipe has been known to everyone since the 90s, when it reached a significant peak in its popularity. This dish was prepared only on special occasions, for holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.
Raw materials (for 4 servings):
- Crab sticks – 260 g;
- Head of cabbage – 340 g;
- Cucumbers – 140 g;
- Sweet corn – 180 g;
- Salt – 6 g;
- Mayonnaise – 70 ml.
Cabbage salad is quick and tasty:
- Remove the crab sticks from the packaging and chop them into small cubes.
- Wash the cabbage, remove unnecessary leaves, and finely chop the remaining part. Place the resulting straw in a dish, mash with salt to release the juice.
- Peel the onion, cut finely into cubes.
- Cucumbers should be firm and young, with a strong aroma of freshness. Separate the ends with a knife and cut the vegetables themselves into strips.
- Open the corn, drain the marinade, and add the grains themselves to the salad.
- Mix the ingredients and season the salad with mayonnaise.
Quick salad with white cabbage
The recipe contains very unusual combinations of products, which ultimately form a very tasty salad. But still, the snack belongs to the category of fast, although not very popular dishes. The freshness of the vegetables in the recipe goes well with the soft cream cheese, and the spiciness of the ginger gives the dish a spicy tint.
Ingredients for making salad (for 4 servings):
- White cabbage - 350 g;
- Sweet pepper – 2 pcs;
- Feta cheese - 130 g;
- Onion - 1 piece;
- Ginger root – 40 g;
- Lemon juice – 30 ml;
- Salt - 6 g;
- Ground pepper – 3 g;
- Greens – 35 g;
- Olive oil – 60 ml.
Cooking process:
- Prepare cabbage for slicing. To do this, it is worth clearing the head of cabbage from the outer leaves and rinsing it well to remove any dirt. Chop the vegetable into small strips.
- Separate the stalk of the bell pepper along with the seeds, rinse and cut into strips.
- Cut the cream cheese into large cubes.
- Peel the ginger and grate it on a fine grater.
- Wash and chop the greens that you like.
- Mix lemon juice with vegetable oil and add salt.
- Season the ingredients with the resulting sauce and mix the salad.
Instant marinated cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your loved ones hungry and prepare a delicious dish in a short time. In addition, instant cabbage salad with beets is rich in vitamins and nutrients, which is very important for the body. Instant cabbage salad with beets is an excellent option for a light meal, and is also useful for those who are concerned about the correctness of their nutrition.
I present to your attention a vegetable salad with cabbage, a storehouse of vitamins, microelements and other benefits. It has one more invaluable quality: it is very, simply very tasty. And if you are a fan of vegetable salads, then I am sure that this cabbage salad will take its rightful place in your collection of favorite recipes.
Making a vegetable salad with cabbage is very simple, just chop all the ingredients, season with marinade, let it brew a little and “Bon appetit!”
It should be noted that there is one more positive quality of this cabbage salad - it can stand in the refrigerator for quite a long time without losing its amazing taste, and it is also very beautiful and can become a decoration for a holiday table without additional embellishments.
So, “Marinated vegetable salad with cabbage.” Recipe with photo.
Let's prepare:
Cabbage - about a kilogram, 600 - 700 grams (you can take white cabbage or),
Carrots – 2 – 3 palm-long pieces,
Two sweet peppers - one red, the other yellow, but this is for beauty, otherwise the color does not matter,
Garlic – 3 – 4 cloves,
A tablespoon of salt.
For refueling:
Juice squeezed from half a lemon
Half a glass of sugar
A third of a glass of grape vinegar, if there is no grape vinegar, replace it with any other to your taste, but it should not be stronger than 9%,
A third of a glass of vegetable oil, also of your choice.
Shred the cabbage into thin strips. This time I made a salad from Chinese cabbage, it turned out simply amazingly tasty.
Wash the pepper thoroughly, remove the stem and seeds and also cut into thin strips. This time I was unable to buy peppers in the store, and they were not yet ripe in the garden, so I undoubtedly added frozen ones from the freezer. This did not affect the taste and aroma of the vegetable salad with cabbage.
Wash the carrots thoroughly, peel and grate them on a coarse grater; it would be nice to get some sticks too.
Peel the garlic from its covering scales and pass it through a press. Garlic can be easily peeled if you press it slightly with the flat side of a knife until it gives a slight crunch.
Mix everything, add salt and knead a little with your hands. You don’t need to crush it hard, as when fermenting, just lightly. After all, this is a vegetable salad and the vegetables in it should have an appetizing crunch.
Combine the dressing ingredients in a bowl, mix thoroughly and pour over the vegetables. It is not necessary to stir until the sugar is completely dissolved; subsequently, it will still disperse throughout the vegetables. You can generally add it at the beginning, along with salt.
Mix our vegetable salad with cabbage one more time and put it in the refrigerator to steep.
After an hour and a half you can eat.
If you have a handful of cranberries or lingonberries lying around, then add them to our salad, this way you will increase the amount of vitamins and nutrients, and also make it even more elegant.
In addition, you can add a couple of medium-sized cucumbers, grated on a coarse grater, to this vegetable salad; the cucumbers will add a touch of freshness to it. If desired, sprinkle with finely chopped parsley.
This is how beautiful our Marinated Vegetable Salad with Cabbage turned out, click on the picture and see it enlarged.
Try cooking and bon appetit!
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