spicy cabbage fast food- 15 minutes!
Very fast cabbage - 15 minutes and you're done!
We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. To mix everything.
making marinade:
We put 1.5 liters of water on fire.
Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%.
It should boil for 2-3 minutes. The marinade is ready. Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until she ferments, starts to sour.
And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!
Marinated cauliflower
I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, same as me.
cabbage has interesting taste- sweetish and at the same time with a slight sourness.
Cabbage inflorescences (about 1 kg.) Wash, divide into parts, fold into 1.5 liters. a jar, between the layers put 1 peeled, washed and chopped carrot, 1 Bell pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables as well.
marinade:
3 art. water
3/4 st. vinegar 9%
3/4 st. Sahara
2 tsp salt
a couple of bay leaves
a few peas of allspice
Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.
Salad "Delight" (especially for non-lovers of zucchini)
This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Onion cut into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt All this in a large container, gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7 liters) and sterilize for 15 minutes.
Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with barbecue (or just potatoes) - fly away!
Pickled cabbage rolls with spicy carrots
Recipe by Natalia Molchanova. Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
for the marinade:
0.5 l. water
1/4 st. sunflower raffin. butter (maybe a little less)
2 tbsp. tablespoons salt (or to your taste)
1/2 cup granulated sugar (or to your taste)
2/3 st. vinegar (or to your taste)
allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5 kg.) into boiling water, and gradually disassemble it into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickening with a knife. Grate the carrots Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds.
marinade:
Sesame oil
vinegar
salt
sugar
garlic
pepper mix ( mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade. Put under pressure and leave to marinate for a day room temperature. Then put in the refrigerator.
pickled cabbage
The cabbage is crispy and delicious!
2 kg. cabbage
3 carrots
3 beets
for the marinade:
0.5 liters of water
3 heaping tablespoons of sugar
3 heaping tablespoons of salt
1/2 cup sunflower oil
a pinch of ground hot pepper
2 bay leaves
3/4 cup vinegar
1 head minced garlic
1. Shred the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.
Salad "Simply GENIUS!"
Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy ....
1 kg. - cabbage
1 kg. - tomato
1 kg. - cucumbers
1 kg. - sweet pepper
1 kg. carrots
If there is no vegetable, then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all vegetables.
add there:
vegetable oil -200 gr.
vinegar 9% 200 gr.
salt - 8 teaspoons
sugar - 16 teaspoons
To mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes. Bank immediately. Roll up. Wrap up.
Pickled cabbage with beets
Pickled cabbage is a great appetizer and good addition to many second courses, and cooking such cabbage is easy and simple. Delight your loved ones with such a delicious cabbage!
Cabbage - 2 kg.
carrots - 2 pcs.
beets - 1 pc.
for the marinade:
water - 1 l.
sugar - 150 gr.
salt - 2.5 tbsp. l.
sunflower oil - 150 gr.
Bay leaf- 2 pcs.
allspice - 2 peas
vinegar (9%) - 150 gr.
garlic - 1 head
Cabbage weighing 2 kg. cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put 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 cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate). Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.
bomb cabbage
2 kg. - cabbage
0.4 kg. - carrots
4 cloves - garlic
you can add an apple, beetroot
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
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 cabbage with boiling marinade. 3. Ready in the morning! You can eat!
Pickled cabbage (large leaves)
Preparation: Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. One hot pepper cut in half (this is for lovers of spicy) Gently put the "piles" in a jar, pouring carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.
To prepare brine based on one 3-liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into a jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,
Sweet, tasty, crispy. (Tatiana Zubchenko)
Sauerkraut
I want to bring to your attention my favorite recipe, according to which I ferment cabbage. This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and store it in the refrigerator. Show in full .. And this is important in the conditions of city apartments, where there is catastrophically little space for storing preservation, 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.
Fill a five-liter jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (dissolve 3 tablespoons of salt with a slide in 2 liters of BOILED water); - for two days in the heat, the cabbage ferments, so that there is no bitterness, we must 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; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ended (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.
Enjoy your meal!
Harvest season is in full swing. Many vegetables and fruits have already been processed and sent to the bins. But another crispy preparation is waiting for us - pickled cabbage for the winter in jars. We prepare it at the end of autumn, when the heads of cabbage in the garden are already slightly frosty. Cabbage then acquires a special sweet taste. How nice it is to open a jar in winter, which we prepare with such love in autumn. Chop the onion, add butter, mmm ... - you will lick your fingers!
In addition to being so tasty, it is also great helper in the fight against toxins in the body and with overweight. And it contains a large amount of vitamin C, which is very important in the season of colds. And who does not like vinegar, you can see. It contains natural acid.
White-headed, red, colored, recently came to us broccoli - the cabbage variety gives us many flavors and options for the versatility of our menu. For pickling, you can take any variety.
A lot of dishes can be made using pickled cabbage. Not only salads with the addition of various vegetables, but also soups, side dishes, lazy cabbage rolls and pies. I invite everyone to cook with me a few winter preparations from this irreplaceable vegetable.
Today's article:
If you are harvesting small volumes, then you can cut the vegetables with an ordinary kitchen knife. However, it will take a very long time to chop several heads of cabbage with a knife for a large family. In this case, it is better to stock up on a shredder in advance. it special device for shredding cabbage. With her, things move much faster, and you don’t even have time to get tired, as you already chop a dozen heads of cabbage.
The best recipe for pickled cabbage for the winter in jars
The classic cooking of any meal, it is often best idea taste the dish, so to speak "without cuts." The option of chopped white forks, along with grated carrots, does not lose its relevance. it best dish tested by time and thousands of gourmets.
I describe the ingredients for one medium head of cabbage. Which just we will smarten up in a three-liter jar. If you prepare more, calculate the proportions.
Composition of products:
- Cabbage white forks - 2kg.
- Carrot - 2 pieces
- Garlic clove - 2 pieces
For brine:
- Drinking water - 1 liter
- Vegetable oil - 0.5 cups
- Sugar - 0.5 cups
- Lavrushka - 2 things
- Black peppercorns - 8 pieces
- Vinegar essence - 1 tbsp. a spoon
Cooking:
1. I chop half a head of cabbage into small straws. You can cut it any way you like. And for me, pickled cabbage for the winter is necessarily chopped into thin strips.
2. We pass the carrots through a coarse grater, if there is a food processor, then it will be much easier for you. With him, everything is done in one minute.
But keep in mind that the combine grinds vegetables into small crumbs. It won't ruin the taste though.
In general, if you are often engaged in cooking and harvesting, be sure to get yourself this wonderful assistant, at least a mini version.
3. So, our vegetables are chopped. Pour them into a small food bowl and mix lightly, but do not wrinkle. We just need to mix everything well.
4. The container has already been sterilized, since finished product sterilization is not subject. We fill the jars with crumbs, but do not tamp heavily. And let's move on to the brine.
5. large saucepan put water on the stove and wait for it to boil. We put salt, sugar, parsley, pepper into boiling water, mix, pour in the oil and wait for it to boil again, stirring. Bulk products in brine should disperse. Let the marinade boil for three minutes and you can remove it from the heat.
6. Now add garlic crushed on the press and a tablespoon of vinegar to our brine. Mixed. Mmm...the smell is amazing!
7. Pour our fragrant vinegar marinade into the cabbage. We put a saucer on the jar, let it cool completely. It can be closed with a lid treated in boiling water. Ready!
Such preservation is stored in a cold room for up to a year or more. And in winter, its taste is as fresh as if it had just been made.
Cauliflower pickled cabbage for the winter without sterilization
Here, not all lovers stand in the kitchen for a long time and wait for the cherished jar with their favorite preservation to be sterilized. And if there are a lot of them, then it’s generally an “infinite kitchen” then. Fortunately, there are recipes where you can do without it and you do not need to sterilize the finished cabbage.
For lovers of high-speed blanks, this method is quite suitable. quick pickling cauliflower with hot pepper and basil.
Calculation for two liters:
- White cauliflower - 1 medium
- Basil - 1 sprig
- Hot pepper - 2 pods
- Sugar and rock salt - 2 tablespoons each
- Vinegar 9% - 60 grams
Cooking:
1. We cut the cabbage into segments and put them in liter, sterilized jars with whole pepper and basil, the last few in a jar. Fill the containers tightly with vegetables, but do not need to tamp.
2. Pour in boiling water and cover with lids for ten minutes. Then we drain the water into a saucepan, and pour the cabbage with boiling water again.
This is necessary to destroy bacteria, which can later harm our conservation.
While the jars filled for the second time, let them stand for another 10 minutes. And we'll take care of the pickle.
3. In this saucepan, where the water was poured, pour sugar and salt. We put it on the stove until it boils. When the marinade boils, wait for the sugar and salt to dissolve completely. Then we take it off the fire.
4. The second water from the jars is simply drained into the sink. In each add thirty grams of vinegar.
If you do not have a measuring cup, you can focus on a tablespoon, it contains about 20 grams, so you need 1.5 spoons.
Whether to add other spices is up to you. For me, basil and hot red pepper give enough pungency and flavor. If you want, put on a leaf of a bay leaf.
Pour hot brine and can be rolled under scalded, iron lids. We put the finished preservation on the lids and cover with a fur coat for a day or more, until they cool completely. Then you can take it to the cellar or other cool place.
Video recipe for delicious crispy cabbage in jars
This divine recipe I was looking for specifically. Namely, so that the marinade is so fragrant, and the cabbage leaves are crispy. What is described in this detailed recipe from the video channel "At Svetlana".
Be sure to try this option for pickling cabbage and, I think, that it will become a regular on your table.
A step-by-step recipe for pickling cabbage with beets for the winter in 3-liter jars
This is delicious! I tell you right away, this recipe will not leave anyone indifferent. At first glance, it may seem that it takes a long time to cook on it, but in fact everything is quite simple and not time-consuming. But what a pleasure you will get when you open this amazing yummy in winter.
Grocery list:
- Forks of white cabbage - 4 kilograms
- Beets - 1 kilogram
- Coarse salt, sugar, vinegar 9% - 8 tablespoons each
- Bay leaves - 16 pieces
- Garlic - 1 large head
- Black peppercorns - 1 heaping tablespoon
- Dry dill umbrellas - 8-10 pcs, 4-5 umbrellas per 1 jar
- Hot pepper - 2 pieces, 1 per jar
- Drinking water - 5 liters
So, step by step recipe:
1. We put water on the stove until boiling water is obtained.
Be sure to sterilize jars!
2. While the water is boiling, cut the peeled beets into large and thin slices, garlic and pepper into slices.
2. We cut the cabbage large pieces, but so that it was possible to put it in a jar.
3. Lay in layers, slightly crushing: beets - cabbage - lavrushka, black pepper, hot pepper, dill umbrellas, garlic.
4. We also lay the second layer to the top.
5. Pour water into a saucepan, add sugar, vinegar, salt and mix well. We put it on the stove so that the brine boils. As soon as it boils and everything is completely dissolved, remove from heat.
6. Immediately until our brine has cooled down, pour it into jars and cover with lids. Then we put them in a tall pot of water and on the stove. Lay a linen napkin or towel on the bottom. The water must be warm. Bring to a boil over low heat. Now sterilize for twenty minutes and roll up under iron covers.
6. Roll the jars to make sure the water is not bubbling, then flip the lid down and cover with a blanket. Leave it like this for a couple of days, then remove the blanket and let it cool completely. You can clean in the cellar.
Easy hot brine recipe
Some, including me, don’t want to bother with long cooking at all, but want “quick and tasty”. For us, for those impatient, there is wonderful recipe. This pickled cabbage for the winter is cooked for one or two and it turns out no less tasty than with long cooking.
What is necessary:
- Forks of white cabbage - about 2 kilograms
- Carrots - 2 medium pieces
- garlic cloves - 3-4 pieces
- Sugar - 1 cup
- Pickling salt - 2 tablespoons
- Vegetable oil - 1 cup
- Vinegar 9% - 0.5 cup
- Drinking water - 1 liter
- Lavrushka - 2-3 pieces
- Black pepper - 6-8 peas
Let's start cooking:
1. Put a saucepan of water on the stove and bring to a boil. In the meantime, finely chop the cabbage and carrots.
2. Garlic must be passed through a fine grater or press, add it to our vegetables, mix well.
3. In the water that has boiled with us, add salt and sugar, stir until they are completely dissolved and pour in the oil, continuing to stir. Let it simmer for a minute and remove from the stove. Pour vinegar here and mix well again.
4. We put cabbage carrot straws in a saucepan, add lavrushka, pepper and pour our marinade. We mix everything well. During this stage of preparation, you will just feel the amazing smell of such a fragrant marinade.
5. We put our cabbage under the press. A press is more often understood as a flat plate on which a load is installed, in our case it is a three-liter container with water.
6. Let it brew for five hours and you can put it in jars or leave it in a saucepan.
Important! Pickle cabbage should only be enamel pots or stainless steel. Aluminum is not suitable for this procedure.
Very fragrant cabbage! Due to the fact that we added oil during cooking, when serving, we will no longer need to add anything here, except for greens.
How to pickle cabbage under iron lids
According to this recipe, not everyone will like pickled cabbage for the winter. Basically, this blank is good for lovers of very hot snacks. If your family has such, I advise you to prepare several jars of such treats.
From one medium head you get two liter cans. If you like it, make more. We do not put carrots and other vegetables here. But, if you like, you can chop carrots or bell pepper. This will not spoil the dish at all.
What you need:
- Garlic cloves - 4 pieces
- Dill umbrellas fresh - 2 pieces
- Black peppercorns - 18 pieces
- Bay leaf - 2 pieces
- White cabbage - 1 fork
- Cloves - to taste
- Hot pepper - 1-2 pods, to taste
- Acetic acid - 1 tablespoon
- Water - 1.6 liters
- Sugar - 1 cup
- Pickling salt - 2 tablespoons
Early cabbage is not suitable for this recipe. Use only winter varieties.
Shall we start cooking?
1. Finely chop the cabbage into strips, cut the garlic into rings. Cut one cabbage leaf into quarters and set aside for now.
2. Place all the ingredients of the brine in a saucepan and bring to a boil, stirring until sugar and salt are completely dissolved. Boil for three minutes and remove from the stove.
3. In sterile jars we put nine peppercorns, a dill umbrella, a bay leaf and two garlic cloves each. If you like cloves, you can add one at a time.
4. Now we need the leftover quarters cabbage leaf, put two pieces in a jar on top of the spices.
Hot pepper can be put entirely on the bottom of the jars, or you can cut it into circles and add to the cabbage.
5. Fill the jars with cabbage chips to the top. Accept without fanaticism.
6. Pour vinegar into the brine that has cooled to room temperature, stir and pour the marinade into jars. We roll up with scalded iron lids. Can be stored immediately. As you can see a very quick and easy recipe. And the lunch is amazing.
Video on how to harvest pickled cabbage in pieces
An interesting version of the preparation is offered to us by the author of the video channel "Simple Recipes for Every Day". An amazing "large-caliber" assortment is obtained: cabbage, and pepper, and carrots, and also with tomatoes! Variety is also good because it is very convenient to serve.
One of the advantages of this recipe is that you do not need to chop, rub, but simply cut big chunks and circles.
Personally, I really like it! Everything is quite simple, beautiful and most importantly delicious! I think I need to make a few jars of such beauty.
Marinated broccoli with bell pepper
This variety of cabbage has increasingly begun to appear on our tables. Someone has just begun to look closely at this vegetable, and someone has already tried many dishes and appreciated the taste, in addition to the great benefits of this product. Have you ever tried pickled broccoli? If not, then it's time to cook them!
What you need:
- Broccoli - 0.5 kilograms
- Granulated sugar - 1 teaspoon
- Large carrot - 1 piece
- Coarse salt - 1.5 tablespoons
- Water - 300 milliliters
- Vegetable oil - 50 milliliters
- Vinegar - 30 milliliters
- Ground black and red pepper
- Garlic cloves - 4 pieces
- Bulgarian pepper - 2 pieces
- Coriander - 1 teaspoon
- Banks of 0.5 liters
Cooking:
1. We divide the broccoli into segments, keep it in warm salted water so that the insects, if any, float to the surface from the inflorescences, drain into the water and dip the cabbage in boiling water for a couple of minutes, and then rinse with cold water. With these manipulations, broccoli will acquire a beautiful, rich color.
2. We clean the pepper from seeds and cut it as you like, you can strip it, cubes or circles.
To make the salad brighter and more beautiful, take peppers of different colors.
3. We rub the carrots on the “Korean grater”. Now there are a lot of varieties of this grater, there are very convenient ones. Well, if you have such an assistant as a food processor, then such a carrot cutting will take you one or two.
4. Pass the garlic through a press, or chop it very finely.
5. Now mix all our chopped and grated vegetables well with salt, pepper and sugar in a large bowl or saucepan. Then add oil, vinegar, water and mix everything again. Let marinate for three hours.
6. We put our salad in sterilized jars so that about one centimeter of liquid is obtained on top and cover with lids.
5. We put the banks in a wide bowl with warm water and boil for twenty minutes, that is, sterilize. We take out, screw the lids all the way and turn the jars upside down. Covering with a blanket doesn't hurt either. In this position, we leave them for a day, then we remove them for winter storage.
How to pickle early cabbage with vinegar at home
What to do if you urgently want young pickled cabbage? There is also such a recipe with a very delicious marinade, and most importantly, everything is done quickly and simply.
We will need:
- Young white cabbage - 3 kilograms
- Large carrots - 4 pieces
- Red bell pepper - 3 pieces
- Garlic cloves - 4-5 pieces
- Fresh dill and parsley - to taste
- Drinking water - 1 liter
- Salt - 2 tablespoons
- Sugar - 2 tablespoons
- Vinegar nine percent - 0.5 liters
- Vegetable oil - 0.5 liters
1. We start by removing the upper, green leaves and wide veins from the cabbage. Cut into thin strips. We chop greens.
2. Carrots, peeled, scalded with boiling water and rubbed on coarse grater.
3. Remove seeds from sweet peppers and cut them into small cubes.
5. Mix all prepared vegetables in a large enamel bowl or saucepan. We also squeeze the garlic cloves through the press.
6. In a separate saucepan, mix all the components of the brine and bring to a boil. Then fill with this fragrant marinade vegetables and mix. Arrange in jars and put on plastic lids. Leave for a day in this form in the kitchen, and then put it in the refrigerator. Enjoy your meal!
Here on such delicious recipes pickled cabbage, please note different types we filled our cellar. Now we have cabbage salads for all occasions and for a feast, and for baking, and for soups and salads. As they say, a feast for the whole world!
Let's stock our useful products. In order not to depend on supermarkets and chemical, purchased food. Thank you to everyone who marinated cabbage with me today!
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Greetings to the hostesses who read this article. Very soon, and someone is already starting to harvest cabbage for the winter. And here questions arise, especially for those who decide to pickle or salt cabbage for the first time, how to do it correctly so that the home will like the result. On my pages, I have already told you how to cook or do it.
I will share with you the most interesting, and most importantly proven recipes. There will be several of them, I advise you to try to cook for each, so that later you will know exactly how you like it. I hope my recipes will end up in your notebook with your favorite dishes.
Let's get down to business as soon as possible, the main thing is to cook in a good mood. Then you will definitely succeed. Do not be afraid to experiment, your work will be appreciated without a doubt.
The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately spicy, the appetizer will be crispy and incredibly tasty.
List of vegetables and spices:
- White cabbage - 250 g
- Carrots - 1 pc.
- White pepper - 1 pc.
- Chili pepper - 15 g
- Vegetable oil - 3 tbsp. spoons
- Vinegar 9% - 1 tbsp. a spoon
- Sugar - 2 teaspoons
- Salt - to taste
- Black pepper - a pinch
Cooking steps:
Grind the head of cabbage, this can be done with a knife or a special shredder. Then lightly remember it with your hands, this is necessary so that it becomes juicier.
Add carrots to the bowl with cabbage, which are peeled and passed through a grater, best with small holes.
Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Mix everything well and wash it with your hands so that the juice stands out from the vegetables.
After that, fill in a clean jar specially prepared for harvesting. Cover it with a lid and refrigerate for a day.
Pickled cabbage can already be served on the table after a day as an appetizer for main dishes. And if you want to save this blank for the winter, then put it in sterilized jars and roll it up with boiled lids.
Good luck with your cooking have a good day!
Recipe for cabbage with beets without sterilization
Sweet and sour cabbage with beets will be a wonderful snack on your table. And what color! It will no doubt only increase the appetite of the household. In this case, cooking will not take you much time and effort. And if you add to ready meal when serving greens, cucumbers and season with vegetable oil, you get a delicious salad.
List of vegetables and spices:
- White cabbage - 1/2 piece
- Beets - 1 pc.
- Carrots - 1/2 piece
- Salt - 1 teaspoon
- Sugar - 1 tbsp. a spoon
- Cloves - a handful
- Bay leaf - 3 pcs
- Black peppercorns - a handful
Cooking steps:
Shred the cabbage into the bowl, remember with your hands.
Peel carrots, beets, wash under running water. Grind vegetables on a coarse grater, transfer to cabbage.
Pour salt and sugar into a container with vegetables, mix well with your hands, as if with squeezing movements.
Wash the jar with cleaning products, sterilize. Then place black peppercorns, cloves and bay leaves at the bottom.
Fill the jar with the vegetable mixture exactly halfway, add the spices again.
Fill the jar completely, try to pack the vegetables as tightly as possible into the jar. Install it in a deep bowl, and install a press on top, I used plastic bottle filled with water. The jar should stand in this state for about a week, while the cabbage needs to be pierced every day so that it is saturated with its own juices.
Enjoy a fragrant snack with oil, even unrefined.
Enjoy your meal!
Cooking early cabbage in jars in brine under iron lids
Fragrant, juicy, crispy cabbage according to the most successful recipe in my opinion from the many existing ones. Absolutely any hostess will cope, the main thing is to start. The cooking process is simplified by the brine, there is no need to build oppression.
List of vegetables and spices:
- White cabbage - 2 kg
- Carrots - 2-3 pieces
- Bay leaf - 3-4 pieces
- Allspice peas - 5-6 pcs
- Water - 1.5 l
- Salt - 2 tbsp. spoons
- Sugar - 2 tbsp. spoons
- cranberry berries - optional
Cooking steps:
First, prepare the brine, fill the pan with water, which then send to the stove. After boiling, add salt, sugar, mix until dissolved.
Finely chop the cabbage in a way convenient for you, remember a little with your hands.
Carrots must be peeled, washed under running water, and then chopped in a convenient way for you, on a grater or with a knife.
Mix together chopped carrots and cabbage in one deep bowl.
In carefully washed jars, spread vegetable mix, shifting layer after layer of peppercorns with bay leaves. You need to tamp the cabbage as tightly as possible.
Pour the brine from the bowl into jars, which are placed in a container so that the flowing liquid from the jars does not spill. Cover them with a thin cloth or gauze, leave for a few days, about a week. During these days, you need to periodically pierce the cabbage and pour the brine back into the jar, which will flow out.
The cabbage should be completely covered with brine, do not allow the top layer to dry out.
Then the snack is already quite suitable for food. For winter storage, it is best to roll up the jars and put them in a cool pantry.
Cook with love, eat with pleasure!
Video on how to cook sauerkraut in jars
A quick and very easy way to make blanks sauerkraut for the winter. Crispy, juicy, and so delicious. Try it too!
Long stored blanks to you!
Korean cabbage - the best recipe for the winter
Acute and fragrant snack will fit on any table. cabbage very healthy vegetable and quite versatile, you can cook countless dishes from it. I offer a simple recipe that does not require special knowledge from you.
List of vegetables and spices:
- White cabbage - 1-1.5 kg
- Ground black pepper, allspice - to taste
- Dill seeds - 1 teaspoon
- Coriander seeds - 1 teaspoon
- Garlic - 3 cloves
- Vinegar - 30 ml
- Sugar - 1 tbsp. a spoon
- Salt - 1 tbsp. a spoon
- Vegetable oil - 30 g
- Water - 1 l
- Cranberry - to taste
Cooking steps:
Cabbage should be shredded into thin strips. If you have a food processor, it will make this task easier. Transfer the chopped vegetable to a deep saucepan.
In another saucepan, combine the coriander and dill seeds, salt, sugar, and chopped garlic. Pour in vegetable oil, water, then mix thoroughly and put the pan on the stove. Bring the marinade to a boil, then remove from heat.
Further hot marinade pour into a saucepan with cabbage, add vinegar and some cranberries, mix. Cover the container with a plate so that the cabbage does not float up and is completely covered with marinade. You can also cover the pot with a lid. Let it marinate at room temperature overnight.
After a day, fill in clean, sterilized jars with a snack, close tightly with lids, you can even roll them up.
Store in a cool place.
Serve a snack with chopped greens, eat with pleasure and treat your friends!
Instant cabbage - recipe for a 3-liter jar
An excellent snack option for boiled potatoes. Spicy cabbage will be perfect to your taste. It can also be used to prepare salads or hot dishes.
List of vegetables and spices:
- White cabbage - 2.5 kg
- Carrots - 3-4 pieces
- Garlic - 4 cloves
- Salt - 2 tbsp. spoons
- Sugar - glass
- Vinegar 9% - 1/2 cup
- Vegetable oil - 1/2 cup
Cooking steps:
Remove the upper leaves from the head of cabbage, if necessary. Next, chop it on a special grater or using a knife, a food processor.
Grind the pre-peeled carrots through a grater with large holes.
Connect the vegetables together, mix with your hands, as if squeezing the cabbage and carrots.
Peel the garlic cloves from the husk, chop very finely, this can be done through a garlic press. Add to cabbage with carrots, mix.
Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil, vinegar.
Pour marinade over cabbage, vegetables should be completely covered with marinade.
Cover the container with a lid, leave it in this state for a day or a little more. In the process, the contents of the container must be mixed.
After time, fill in the winter quick snack prepared clean jar.
Enjoy your meal!
Recipe for spicy cabbage in large pieces
Highly good recipe that is passed down in our family from generation to generation. Spicy cabbage will appeal even to true gourmets. Such an appetizer can decorate your holiday table, excellent dish to strong men's drinks.
List of vegetables and spices:
- White cabbage - 4-6 pcs
- Garlic - 30 cloves
For the marinade for 1 jar:
- Salt - 3 tbsp. spoons
- Sugar - 2 tbsp. spoons
- Allspice - 2-3 pieces
- Bay leaf - 1 pc.
- Dill seeds - 1 tbsp. a spoon
- Vinegar - 3 tbsp. spoons
- Water - 1.5 l
Cooking steps:
Prepare the cabbage, it needs to be cut into large pieces so that they easily pass through the neck of the jar.
Peel the garlic, cut each clove into several pieces. There is no need to grind very finely.
Rinse the jars before laying cabbage in them, sterilize over steam or in the oven. Then start filling the jars, stacking each piece as tightly as possible. At the same time, place a pot of water on the stove.
Add garlic to jars filled with cabbage, pour boiling water, cover with lids.
In a separate saucepan filled with water, combine salt, sugar, mix, bring to a boil.
Drain hot water from jars, spread the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.
Turn the rolled jars upside down, and when they have cooled, rearrange them in the place where they will be stored.
good luck with your cooking and have a great day to you!
Video recipe for delicious pickled cauliflower
An easy and affordable way to cook great snack for the winter.
Bon appetite!
Cooking blanks from vegetables takes time, which is sometimes not enough. A selection of recipes in this article has been prepared for quick preparation of a delicious crispy, juicy, and also vitamin snack.
Prepare for yourself and your loved ones useful and delicious food. See you soon!
Cabbage is one of the most delicious and popular vegetables in the world. winter table and this popularity is fully justified, because it is in the cabbage that all vitamins are stored during the long winter months, including vitamin C, which helps to cope with colds. Sauerkraut contains minerals necessary for a normal acid-base balance, and it also low-calorie product helping to maintain a beautiful figure.
You can prepare cabbage different ways: ferment, marinate, preserve, make lightly salted.
For harvesting for the winter, it is worth giving preference to late varieties of large cabbage. As a rule, they ferment it in large wooden barrels, glass jars or any enamelware what is at hand. Ready cabbage is stored in a cool place, for example, in a cellar or refrigerator, it is worth noting that sauerkraut normally tolerates freezing, without changes in taste and quality indicators.
Cabbage blanks for the winter in jars
Simple and tasty cabbage preparations for the winter in jars, recipes
Traditional recipe for sauerkraut in a jar
Cabbage fermented according to this recipe is juicy and crispy, goes well when served with onions and sunflower oil.
Ingredients:
- 3 kg of white cabbage;
- 6 pcs. large carrots;
- 1 tablespoon of salt for every kilogram of cabbage.
Cooking:
- We clean the cabbage from spoiled and damaged leaves, chop.
- My carrots, peel and rub on a coarse grater.
- We combine the prepared vegetables, salt and mix thoroughly. You can slightly mash the vegetables, so they will give juice and become smaller.
- We spread the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimum temperature indoors 20 22 degrees.
- The next morning, when the cabbage starts to juice and begins to ferment slightly, it is not recommended to drain all the juice, only the excess is possible, then the cabbage will be more juicy. In several places we pierce the cabbage with a wooden stick or a knitting needle so that gases come out, we repeat this procedure several times over the next three days, then the cabbage can be closed nylon cover and take out to be stored in a cool place.
Cabbage for the winter with aspirin
The method of harvesting cabbage for the winter is a little unconventional, but the cabbage turns out to be very tasty and crispy as fresh.
Ingredients:
- 2 pcs. carrots;
- 1 head of white cabbage;
- 90 gr. salt;
- 90 gr. granulated sugar;
- 3 aspirin tablets;
- 3 bay leaves;
- black peppercorns.
Cooking:
- We free the cabbage from the upper leaves and finely chop or three on a cabbage grater.
- My carrots, peel and grate for carrots in Korean.
- Transfer the chopped vegetables to a large bowl and mix thoroughly.
- Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, put one aspirin tablet, bay leaf and 2-3 peppercorns.
- Half fill the jar with cabbage and carrots, tamping a little. Next, once again put the spices in the same proportions, after which we lay out the remaining spices.
- In a filled jar, carefully pour boiling water to the top and let stand for 5 minutes. If the water decreases, top up again to the top and roll up. We turn the closed jar upside down, wrap it warmly and let it stand until it cools completely, after which we take it out to a cool place for storage.
Cabbage salad in a jar for the winter
This preparation will be an excellent alternative to salads from fresh vegetables on the winter table.
Ingredients:
- 5 kg of white cabbage;
- 1 kg of bell pepper;
- 1 kg of carrots;
- 1 kg of onions;
- 0.5 liters of vegetable oil;
- 120 gr. salt;
- 350 gr. Sahara;
- 50 ml of vinegar 6%.
Cooking:
- My carrots, peel and three on a coarse grater.
- We remove the upper leaves from the cabbage and chop it.
- Remove the seeds from the bell pepper and cut into strips.
- We clean the onion from the husk and chop it into half rings or cubes.
- Put the prepared vegetables in a deep bowl, add oil, salt with sugar, vinegar to them, mix and let stand for about 12 hours, stirring occasionally.
- We put the finished salad in prepared sterilized jars and roll up tin lid, or close the capron. Store the salad in a cool place.
Pickled cabbage with beets in a jar for the winter
Such cabbage will not only healthy dish on your table, but beautiful decoration thanks to the colorful color of the jars. Another name for this workpiece:.
Ingredients:
- 1 beet;
- 1 kg of white cabbage;
- 3 cloves of garlic;
- 40 gr. granulated sugar;
- 1 tablespoon of salt;
- 25 ml sunflower oil;
- 50 ml 9% vinegar;
- 2 bay leaves;
- allspice peas;
- 0.5 liters of water.
Cooking:
- We clean the cabbage and cut it into identical cubes, about 2x2 cm, with the exception of the stalk.
- Mince garlic and beets. The size of the pieces is not important, the main thing is not to be very large. Garlic can be cut into 4 parts, and beets cut into medium cubes or slices.
- We take jars prepared in advance with lids and lay a layer of cabbage, then a layer of beets, then garlic and cabbage again.
- We are preparing the marinade. To do this, dissolve the salt and sugar in water, let it boil, pour in the vinegar and immediately turn off the fire.
- Pour hot marinade into jars and roll up. Closed banks turn upside down and wrap until completely cool, store the workpiece in the cellar or any other cool place.
Cabbage for the winter in jars is one of the most common variations of preparations, which is popular among housewives due to its excellent taste and benefits for the body. Cabbage contains a very large amount of vitamin C and minerals, which are preserved in conservation for a long time almost unchanged, which means that by preparing such an appetizer, you can not worry about the health of the household. In addition, cabbage for the winter in jars is a low-calorie and dietary product, so it is ideal for those who follow their figure and adhere to healthy eating. But even more attractive is the delicious taste of this preparation - neither adults nor children will refuse to crunch on juicy cabbage. And if you preserve it together with bell pepper and beets, then you can’t drag it by the ears at all!
Cabbage for the winter in jars is good because it is not only a wonderful independent snack, but also a wonderful addition to the most variety of dishes, such as vegetable soups, cabbage soup, hodgepodge, salads, vinaigrettes, casseroles, dumplings, pies and pies. canned cabbage can rightly be called a universal product - it diversifies the usual meal, and will become an indispensable component on holiday table. The popularity of these blanks is also due to the fact that they are very budgetary and economical, and this is very important today. All of these advantages make canned cabbage so loved and desired by people of all ages. But how do you cook cabbage? Let's find out now!
Cabbage for the winter in jars can be sauerkraut, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. Vinegar can be successfully replaced lemon juice or citric acid, which will make cabbage more suitable for children to eat. Cabbage is cooked in wooden barrels, glass jars or enamelware, after which it is stored in a cool place (in the refrigerator or cellar) for a very long time. Having decided to prepare cabbage for the future, it is best to opt for large varieties of cabbage of medium or late ripening. The constant companion of cabbage in preparations is carrots, but if desired, they can be added to preservation bell pepper, beets, onions, apples, pears, plums, grated horseradish or cranberries. Classic marinade for cabbage it is prepared from water or vegetable oil with the addition of vinegar, sugar and salt, but bay leaves, cloves, allspice, black peppercorns, coriander, garlic, dill seeds, chili peppers, parsley will help to give a spicy aftertaste and fragrant notes to the final product or dill.
Cabbage for the winter in jars is prepared very quickly and easily, delighting with its unique taste for a whole year - make sure of this by using our recipes!
Sauerkraut for the winter
Ingredients:
1 large head of cabbage
3 carrots
1 liter of water
50 g salt
50 g sugar
50 ml of 9% vinegar.
Cooking:
Pour water into a saucepan, add sugar, salt and vinegar. Bring to a boil, then cool for half an hour. In a large bowl or basin, mix the chopped cabbage and grated carrots on a coarse grater. Arrange the vegetable mixture in sterilized jars, tamping tightly. Pour in the brine and cover with lids. Leave the jars at room temperature for 2-3 days for the cabbage to ferment. Sterilize jars in a pot of water - three-liter jars should be sterilized for half an hour, liter jars will be enough for 15 minutes. After that, roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and cool.
Pickled cabbage without sterilization
Ingredients:
3 kg of cabbage
5 carrots,
1 onion
2 liters of water
150 ml 9% vinegar,
2 tablespoons of salt
bay leaf, black peppercorns and allspice to taste.
Cooking:
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into pieces. Place prepared vegetables in a large bowl and mix well. Put the spices in a large bowl, put the vegetable mixture on top and pour boiling water over it. Let stand 10 minutes, then drain the water. To prepare the brine, add salt, vinegar and bay leaf to the water. Boil. Arrange the cabbage in sterilized jars and pour hot pickle. Roll up with sterilized lids, turn upside down and let cool under a warm blanket, then store.
Salted Instant Cabbage with Garlic
Ingredients:
2 kg of cabbage
3 carrots
1 head of garlic
500 ml of water
1/2 cup sugar
1/2 cup 9% vinegar
2 tablespoons of salt.
Cooking:
Mix chopped carrots, carrots grated on a coarse grater and chopped garlic (garlic can be finely chopped or passed through a press). Divide the mixture into jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over cabbage. Roll up jars with lids and cool. Cabbage can be tasted after 3 days.
Cabbage marinated with beets
Ingredients:
2 heads of cabbage,
2 beets,
8 garlic cloves,
3 liters of water
3/4 cup sugar
3/4 cup salt
1 teaspoon 70% vinegar
bay leaf, allspice and dill seeds to taste.
Cooking:
Cut the cabbage into large pieces (about 8-10 pieces), cut the beets into circles. at the bottom of two three-liter jars put 4 cloves of garlic and spices to taste. Lay out the slices of beets and add pieces of cabbage. To prepare the marinade, add sugar, salt and vinegar to the water, bring to a boil. Pour cabbage with beets with the resulting marinade, roll up the jars with lids and cool, turning upside down.
Pickled cabbage with bell pepper
Ingredients:
1 medium sized cabbage
1 onion
1 bell pepper
1 glass of vegetable oil,
50 g salt
50 g sugar
1 tablespoon 70% vinegar
black peppercorns and dill seeds to taste.
Cooking:
Chop the cabbage, cut the pepper into thin strips, and cut the onion into half rings. Mix all vegetables in a large bowl. Lightly heat the oil and add salt, sugar, pepper and dill seeds to it. Pour the mixture over vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml boiled water, pour vegetables and mix. Put the vegetables in sterilized jars and close with nylon lids.
Pickled cabbage with apples
Ingredients:
1 kg of cabbage
5 sour apples(for example, varieties Antonovka),
1 large carrot
1 liter of water
3 tablespoons of 9% vinegar,
2 tablespoons of salt
2 tablespoons of sugar
10 black peppercorns,
4 peas of allspice,
4 bay leaves.
Cooking:
Chop the cabbage, grate the carrots on a coarse grater, chop the apples, removing the core. Mix all ingredients in a container. To prepare the marinade, add salt, sugar and spices to the water. Bring to a boil and let cool. Add vinegar to the marinade and pour cabbage with apples. Stir, tamp, cover with gauze and put under oppression for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Arrange the blanks in jars, close the lids and put away for storage.
Thanks to the fact that at heat treatment cabbage for the winter in jars does not lose its useful properties, this workpiece- this is a real storehouse of vitamins and minerals in the cold season. Therefore, do not put off the matter indefinitely and take care of the health of your family right now! Good luck with your preparations!
