1. Instant spicy cabbage - 15 minutes!
Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.
And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!
2. Cauliflower in marinade
I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.
Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.
3. “Delight” (especially for NON-zucchini lovers)!
This recipe is amazing for many reasons:
1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”
3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.
All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!
4. Marinated cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they have been left in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar (or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Place the cabbage rolls in a deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.
5. Pickled cabbage
The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.
6. Salad "Simply GENIUS!"
Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is an excellent appetizer and a good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil - 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.
8. Bomb cabbage
Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.
To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- pour in pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.
A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Content
Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially like to eat it salted and pickled. It contains few calories, but many vitamins and microelements, so it often becomes part of the weight loss menu. There are many options for pickling white, red, and cauliflower.
How to salt cabbage at home quickly and tasty
Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The pickling process involves using more salt, as opposed to fermenting. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.
A few rules for pickling cabbage:
- During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
- Salting cabbage in jars in brine is carried out exclusively using coarse rock salt.
How to pickle cabbage so it's crispy
There are many options for pickling. Fans of dishes made from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:
- cabbage – 2 kilograms;
- carrots – 2 pieces;
- bay leaf – 4 pcs.;
- black peppercorns to taste.
Brine ingredients:
- coarse salt - 2 tablespoons;
- water – one and a half liters;
- sugar – 2 tablespoons.
How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:
- Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
- Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put bay leaf and pepper.
- Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
- Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
- Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.
How to quickly pickle
Quickly pickling cabbage will come in handy for many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:
- cabbage – 2-2.5 kg;
- carrots – 3 pieces;
- garlic – 6 cloves.
For a “quick” brine you need to prepare:
- water – 1 liter;
- salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
- sugar – 100 grams;
- vinegar – 100 g;
- vegetable oil – 200 grams.
Instant salted cabbage is made according to this recipe:
- The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
- Boil water, add salt and sugar to it.
- After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
- The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
- We leave the future pickle until it cools completely, and then place it in the refrigerator.
Pickling cabbage for the winter
Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. The classic recipe for making pickled white vegetables has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:
- carrots – 5 pieces;
- cabbage – 4-5 kilograms (several large heads of cabbage);
- rock salt – 3 tbsp. l.;
- bay leaf – 3 pieces;
- herbs, spices.
Cooking process:
- Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
- Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
- Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
- Let the salad ferment at room temperature.
- After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return them to their original place under the load. We do this procedure every day until the ingredients are completely salted.
- After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
- All that remains is to transfer the finished dish into jars and put it in a cool place.
Features of preparing cabbage brine
Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make brine for pickling and fermenting vegetable salad.
For sauerkraut
The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.
Cabbage pickled for the winter, regardless of how it is done, is an excellent source of nutrients and vitamins throughout the cold winter. Although, as you understand, they eat it at other times, not only in winter. Who, having prepared sauerkraut (its second name), can resist leaving some for the coming days. There are many recipes for this tasty and healthy dish, but today we are interested in a quick, 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 hot pickling of 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 of sunflower oil, a spoonful of granulated sugar and salt, also add. Pour the 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 according to this recipe will also be ready to eat 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.
Place cabbage, carrots in layers in an enamel pan, then cranberries and apples, cabbage again and so on, repeating the 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 the traditional pickling recipe: 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. The hot method of salting cabbage using this method is very simple. We are preparing a large basin.
We clean and grate the carrots on a fine grater, and 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 obtain a richer taste, let it sit in a 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 of clean water in a saucepan, 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 at room temperature. We transfer the finished sauerkraut into jars, close them with nylon lids, and put them in the refrigerator. Bon appetit!
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.
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 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 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!
Calories: Not specified
Cooking time: Not indicated
Among the many recipes for sauerkraut, one can highlight a simple, but very interesting and, most importantly, valuable recipe. Instant cabbage with garlic is poured with hot brine and can be served within a few hours. We do everything as usual, chop it, add grated carrots, mix, and then pour hot marinade over it, our cabbage will cool, be saturated with the aromas of seasonings and in a couple of hours it will be almost ready.
For pickling, we choose, as usual, late varieties of white cabbage. Good cabbage should be firm, crispy, white cabbage leaves without damage or rot.
We take large carrots, bright colors, they will be sweeter. It is advisable to first soak it in cold water for 30 minutes, so it will be more juicy, and at the same time we will get rid of unnecessary nitrites and pesticides.
It is better to store it in glass jars, closed with plastic lids in a cool place.
Ingredients:
- fresh white cabbage of late varieties - 1 fork,
- beautiful large carrot fruits - 1-3 pcs.,
- fresh garlic, optional - 3-4 cloves,
- water - 0.5 l,
- white sugar - ½ cup,
- kitchen salt - 1 tbsp. l.,
- black pepper fruits - 4-5 peas,
- allspice fruits - 3-4 peas,
- bay leaf - 2 pcs.,
- cold pressed vegetable oil - ½ cup,
- table vinegar 9% - 10 tbsp. l.
Recipe with photos step by step:
We peel the cabbage from the top leaves, cut it in half and cut out the stalk.
Shred the white cabbage into small strips using a shredder or a knife.
Grate the prepared carrots or chop them into long thin noodles.
If we add garlic, we peel it and pass it through a press.
Prepare the marinade by adding table salt, sugar, spices, vegetable oil and table vinegar to boiling water, boil for 1 minute and turn off.
Mix all the vegetables in a large bowl and pour in the hot marinade.
Place a plate or plastic board on the cabbage so that it covers the entire surface of the vegetables. We put a load on top, for example a jar of water, and leave the cabbage to ferment at room temperature for 4-5 hours.
Then we transfer the cabbage into a glass jar and put it in the refrigerator for storage.
Before serving, drizzle with vegetable oil and add green onions.
I also recommend trying to cook