Day-old cabbage is crispy pickled vegetables that can be served to the table in less than a day! This allows you to quickly and easily prepare your favorite treat for the whole family. Moreover, it can be stored for a very long time in the refrigerator or any other cool place, so you can always make more preparations for all occasions. Usually, for day-old cabbage, the most standard marinade based on vinegar, water and vegetable oil is used. It also contains salt, sugar and black pepper. However, you can get by with a simpler brine without preservatives in the form of vinegar. This way the cabbage will last a little less, but its taste will not suffer at all. To change the taste of the dish at your discretion, you can experiment with spices that are added to the marinade. Bay leaves, black and allspice, hot chili peppers, garlic, fresh and dried herbs, roots - all of this has a place in jars with daily cabbage. You can also add some other vegetables to them to immediately get a ready-made winter salad. With cabbage in the marinade you can find bell peppers, carrots, onions, herbs, tomatoes, etc. The most popular “companion” is beets, which make the dish not only more tasty, but also very bright. Day-old cabbage can be used as an appetizer or salad, and can also be added to a variety of more complex dishes. So, for example, it makes wonderful cabbage soup, as well as pies, stews, etc.
Daily cabbage with beets in marinade
The tradition of adding beets to white cabbage has been around for decades. This cunning culinary trick allows you to color pieces of vegetables in a beautiful pink hue, thereby making a truly unusual and interesting delicacy out of the simplest products. The brightness of the flowers will depend on the amount of beets, so you can add a couple more small fruits. Ingredients: 2 kg cabbage; 1 beet; 2 carrots; 1 head of garlic; 1 liter of water; 2 bay leaves; 150 ml vinegar; 150 ml vegetable oil; 2 peas of allspice; 150 g sugar; 2 ½ tbsp. l. salt. Method of preparation: Cut the cabbage into squares or rectangles with a side of no more than 3 cm. Grate the carrots and beets. Mix beets, cabbage and carrots in one bowl. Pour water and vegetable oil into a separate pan. Add salt, sugar, allspice and bay leaves there. When the marinade boils, add vinegar and chopped garlic to it. Pour the marinade over the cabbage and cover with a plate slightly smaller in diameter than the container with vegetables. Press down the plate slightly with your hand, do not add additional weight. Leave the vegetables at room temperature for 1 day.
Daily pickled cabbage with bell pepper
The addition of bell pepper turns ordinary pickled cabbage into a complete salad that can be served immediately without any additional ingredients. It is recommended to take two peppers of different colors to make the dish more vibrant and varied. Together with carrots you will get a really juicy colored snack that will please the eye. Experts advise preparing such a salad during a diet to speed up the weight loss process. Ingredients: 1 head of cabbage; 2 bell peppers; 2 carrots; 1 head of garlic; 150 g sugar; 100 ml vinegar; 1 liter of water; 60 ml vegetable oil; 1 tbsp. l. salt. Method of preparation: Chop the cabbage, cut the bell peppers into strips and grate the carrots on a coarse grater. Mix all the vegetables in one saucepan, add garlic, chopped into large slices. In another saucepan, combine water, salt and sugar. Bring the resulting liquid to a boil, add vegetable oil and vinegar to it. Pour the marinade over the vegetables, cover the pan with a flat plate. Place a weight on a plate and leave the cabbage for 1 day at room temperature under pressure. Transfer the finished cabbage into a convenient storage container and place it in the refrigerator.
Daily cabbage soup made from sauerkraut with garlic
Daily cabbage soup is a special soup that becomes several times tastier on the second day after preparation. Of course, you can try it right away, but the products will share all their taste qualities only after a day. Hence, in fact, the name of the dish. It is recommended to add garlic not only to the soup itself, but also to serve it with black bread directly during the meal. This will make the perfect combination. Ingredients: 700 g pork; 500 g sauerkraut; 4 liters of water; 3 cloves of garlic; 1 bay leaf; 5 tbsp. l. vegetable oil; 1 onion; 3 tbsp. l. tomato paste; 4 potatoes; Salt, pepper. Method of preparation: Place the whole piece of pork in a pan and add water. When the foam appears, remove it with a slotted spoon. Peel and coarsely chop the potatoes and add them to the pan. Continue cooking the meat and potatoes for another 1 hour 30 minutes. Heat a frying pan with vegetable oil and place cabbage on it. Simmer the sauerkraut for 30 minutes, stirring occasionally. Cut the onion and garlic into small cubes and add to the cabbage. Add tomato paste to the vegetables, mix well. Continue to simmer the contents of the pan for another 30 minutes, stirring occasionally. Place the cabbage in the prepared broth, add bay leaf, salt and pepper to taste. Boil the soup for another 5-10 minutes at a low boil. Let the cabbage soup cool to room temperature, then hide it in the refrigerator for a day or take it out to the balcony (if it’s cold there). Serve after 24 hours and reheat before eating. Now you know how to cook day-old cabbage. Bon appetit!
Daily cabbage can be an excellent addition to the table both in winter and summer. One of the advantages of this recipe is the cooking time. And the process of preparing all the ingredients will take no more than 30 minutes.
Cabbage pickled in this way can be safely stored in the refrigerator. And this vegetable can be served without butter or other additives - it itself is incredibly tasty and juicy. Most often, housewives choose several options for pickling cabbage. You can start with a very tasty recipe for daily cabbage with garlic.
Marinating with garlic
To prepare it you will need:
- 2.5 kg cabbage;
- 3 medium carrots;
- a few cloves of garlic.
To prepare the marinade, you need to take the ingredients for 1 liter of water:
- 150 ml vinegar;
- half a glass of sugar;
- 2 tablespoons of salt;
- half a glass of oil.
First you need to finely chop or pass the garlic through a press. Finely chop the cabbage, as for pickling, and mix with carrots, chopped on a coarse grater. Mix all ingredients and grind to extract juice.
While the vegetables are steeping, you need to prepare the marinade. To do this, you need to bring water with salt and sugar dissolved in it to a boil. After these ingredients are completely dissolved, pour vegetable oil and vinegar into the brine. Cover the mixture of vegetables with the resulting marinade and leave to infuse for a day at room temperature.
“Quick” recipe with beets
For this method, you will need a regular jar or saucepan with a lid to put the vegetables under pressure. Day-old cabbage with garlic, carrots and beets turns out bright, appetizing and original. And those who love “hot” food can add chili pepper to all the vegetables.
Ingredients:
- a large head of cabbage;
- 5 cloves of garlic;
- 5 carrots.
To prepare the marinade:
First you need to cut the cabbage into pieces (large or small - depending on your preference). Grate the carrots and cut the garlic into slices. Place the chopped vegetables in a container, laying each layer of cabbage with carrots and beets, cut into slices.
Next you need to start preparing the marinade. Add spices, sugar, salt to the water, boil it all. If desired, you can add garlic here. Then the brine will become even more aromatic and piquant. Boil everything for 2-4 minutes. At the last stage, you need to add oil and vinegar and pour the resulting marinade over the vegetables. Place in the refrigerator for a day.
By the way, this method of marinating can be called 12-hour if you marinate under pressure. After half a day it will be possible to take a sample.
Cabbage with honey
There is another simple recipe for daily pickled cabbage. You will need a large head of this miracle vegetable. In addition to it, take:
- carrots to taste;
- honey - 1−2 spoons;
- coarse salt:
- water.
To begin, finely chop the head of cabbage and mix it with grated carrots. You just need to connect them, no need to grind them. Pack the vegetables well into the jar. Place salt and honey on top of them, pour boiled, pre-cooled water over everything.
The liquid must be poured in carefully and slowly. After all this has been done, you need to put the jar in a large, deep container so that the secreted juice does not spill. After a day, the vegetable is completely ready for consumption and can be served!
In any of the recipes, you can improvise and add something new each time that will refresh the dish.
Daily salad
This dish can be considered independent, so it can be served on the table without any additions. To prepare such a salad, you need 1 head of cabbage; start cooking by shredding it. Then you need to add carrots, grated or cut into slices, to the chopped vegetable. You can take more carrots, then the salad will be brighter and juicier.
Add bell peppers to this mixture (two pieces will be enough), cutting them into slices. Season everything with pre-chopped garlic. Place the resulting mixture in one bowl and begin preparing the marinade.
To do this, mix sugar and salt with water and boil. When all the ingredients are dissolved, pour in the oil and vinegar. The brine must be poured into the vegetables and put everything under pressure for a day. After the required time, transfer the cabbage to a jar or other convenient container and put it in the refrigerator.
What is good about daily cabbage? Not only because you need to spend no more than half an hour on chopping and marinade, and no more than a day on waiting, although such a quick time is undoubtedly a great advantage of such a recipe. It is convenient for many of us to store a small amount of food in the refrigerator, because not everyone has the opportunity to pickle a barrel of cabbage for the winter and keep it in the cellar or basement.
Therefore, this “daily” recipe is a salvation for those who live in small apartments, but still love to crunch on spicy pickled cabbage. This is also a great option for those who are just learning how to can at home - this recipe is simple and quick, it’s almost impossible to make a mistake.
Daily cabbage can become a separate dish, for example, an appetizer on a holiday table or a substitute for a vegetable salad - in winter it’s not easy to find delicious fresh vegetables, such as cucumbers and tomatoes. It will make an excellent company with such traditional snacks as pickled cucumbers or pickled mushrooms, and goes well with fried or boiled potatoes. You can also serve pickled cabbage as a side dish for meat or chicken, add it to minced meat brizol, or put it in homemade shawarma or lavash rolls. It's just not very suitable for soup. And, of course, on fasting days this daily recipe is irreplaceable.
So, cabbage per day - recipe
We will need glass jar with lid or a saucepan and a heavy object as a pressure to ensure the release of juice.
Vegetables:
- white cabbage – 2 kilograms
- carrots – 3–5 pieces,
- 3-5 cloves of garlic (optional).
In addition, you can use red cabbage in the recipe; it is a little tougher than white cabbage, but it will be crispier, and the dish will turn out to be more unusual in appearance.
If you like a lot of carrots, feel free to add more to taste. You can also use beets or onions– once you get comfortable with the recipe, you will definitely want to improvise. By the way, beets give the snack a rich color, and in winter it greatly lifts the mood. Don’t limit your flight of fancy, try, say, adding daikon or regular radish - you can grate them like carrots, or cut them into long thin strips. Another possible ingredient in this recipe is hot chili peppers (remember to remove the seeds, they are too hot even for those who like it “hot”). Chili pepper can be replaced with Bulgarian.
Marinade:
- 1 liter of water,
- 2 tablespoons salt,
- 150 grams of sugar,
- 150 ml nine percent vinegar,
- 150 ml vegetable oil (if you like olive oil, use it). Those who do not like butter can do without it, then you need to slightly increase the amount of water, salt and sugar from the initial recipe.
You can add spices to the marinade to taste - bay leaf, peppercorns, cumin or any other seasonings you like; there are no strict rules about seasonings in the recipe.
In the beginning shred cabbage to your liking– large or small pieces. The stalk is not needed - only cabbage leaves are needed. If you want to add carrots and other vegetables, you need to grate them. Finely chop the garlic or crush it with a garlic press. Now put the cabbage mixed with carrots and garlic in a pan or jar. You can add a little salt during the process - this will allow the juice to release from the cabbage more quickly. Pack tightly.
Prepare the marinade. In a saucepan boil water with salt, sugar and spices, add vinegar and vegetable oil, mix. By the way, garlic can be added at this stage - the marinade will become more fragrant. Pour the marinade into a pan or jar (you can make several punctures in the cabbage so that the liquid penetrates inside better) to the very top. If the marinade turned out to be not enough, it doesn’t matter, you can make another portion.
Cool, put under pressure and put in the refrigerator. You don’t have to use oppression, but with it the juice is released better - this is convenient, since the cabbage will be on the table within a day. You can take a sample after 12 hours - if you cooked the cabbage in the evening, you can already taste it at lunch. If the cabbage is not marinated enough, keep it in the refrigerator for another day.
Serving and storage
Before serving, you can pour vegetable oil, sprinkle with finely chopped green onions, parsley or dill, add red sweet onions. The result is an almost complete salad, bright and beautiful. By the way, vegetables such as red pepper can be added after marinating. Daily cabbage is an irreplaceable source of vitamins in winter, and it is also unlikely to affect your figure. In a word, it is simply impossible not to love her.
It is better to store daily cabbage in the refrigerator or on the balcony, if the temperature there does not drop below zero. However, you are unlikely to have to worry about storing it - in a large family or during a holiday feast, this wonderful crispy snack is eaten very quickly, so you can safely take on the next portion.
We wish you to enjoy it wonderful cabbage recipe per day all winter - its wonderful taste and aroma will certainly delight you, and a large number of recipe options will not let you, your family and guests get bored with this dish.
Hello friends! As soon as there was a whiff of cold, I wanted to get homemade pickles and preserves, crunch my own food, and ferment cabbage. Salads made from fresh vegetables are no longer impressive, so I decided to add to my collection of canned salad recipes for the winter. I want something more sour, crispy, aromatic. I'll tell you what to do in such a situation! No, don’t add salt to the sauerkraut, it’s still too early, and it takes a long time to cook. Here's how to cook something delicious daily cabbage - this is one or two! Let's just say this is the fastest cabbage pickle. Trust me, it's very tasty! Those who cannot pass by Korean pickles at the market with indifference will also be happy. The cabbage is very similar to the one that our dear eastern friends sell.
For cooking daily cabbage you will need:
- 1 head of cabbage,
- a small piece of hot pepper (for spicy lovers - a large one),
- 1-2 carrots,
- 1 head of garlic per 1 cabbage,
- 1 liter of water,
- 2 tablespoons of salt,
- 150 grams of sugar,
- 150 grams of vinegar,
- 150 grams of vegetable oil.
1. Peel carrots, garlic, prepare cabbage and hot peppers.
2. Cut the cabbage into large pieces.
3. Grate the carrots. Chop the chili pepper as desired, after removing the seeds.
4. Grind the garlic.
5. Mix water, vinegar, sugar, salt and vegetable oil. Boil the marinade. Place the cabbage in a container and pour the marinade over it. Press down on top with pressure.
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