Cabbage in the diet of a Russian person is far from the last place. And probably not to find such a person who at least once tasted cabbage. Cabbage is good both raw and salted sauerkraut or pickled.
Cooking pickled cabbage is very simple and I will try to convince you of this. Below I will give a few simple recipes for preparing this delicious snack and you can choose for yourself the option that you like best, and you can also leave your recipe for pickled cabbage in the comments. Well, let's get down to business.
INGREDIENTS.
Cabbage 2 kg.
Carrots 2 pcs.
Garlic 5-6 cloves.
Ingredients for preparing the marinade.
2 large spoons of salt.
Half a glass of sugar.
Liter of water.
Allspice peas.
Ground black pepper.
Lavrushka 3-4 leaves.
Vinegar 9% 100 grams.
COOKING PROCESS;
☑ Remove a couple of upper leaves from cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straw as thin as possible.
☑ We wash and treat carrots as for carrots in Korean. Or just a straw. Can also be grated.
☑ Put the chopped carrots and cabbage into a large saucepan and mix.
☑ Peel the garlic and optionally chop or pass through the garlic press.
☑ To prepare the marinade, you will need to pour water into the pan, pour almost all the ingredients except vinegar into it, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and parsley and mix gently, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. It turns out three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage stand overnight in the marinade. In the morning, the cabbage is ready and you can serve it on the table.
In this form, it can be stored for about 30 days. But usually we eat it in a week and a half. So it’s impossible to check how long cabbage can stand like that.
From such cabbage you can cook all possible salads from simple to complex. You can simply add onions and greens, season with vegetable oil, you can use it to make vinaigrette or as a filling for pies.
Recipe for pickling cabbage with beets in just 8 hours
You will be able to cook a very beautiful appetizer of cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.
INGREDIENTS;
2 kg fresh cabbage.
2-3 medium carrots.
Reduced about 300-350 grams.
100 grams of vegetable oil.
Garlic to taste.
A tablespoon of salt.
3 tablespoons sugar.
60-70 grams of table vinegar.
COOKING PROCESS;
☑ Cabbage cut into strips in any way possible.
☑ Carrots cut into half circles. It is important that the slices are thinner.
☑ Clean my beets and pass through a grater. It is necessary to ensure that both cabbage and beets are grated or cut in the same way.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all chopped chopped products in a saucepan and mix everything well.
☑ Put 400 grams of water on fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour cabbage with brine.
☑ Mix well. Be careful as the brine is still very hot.
☑ We cover the cabbage with a lid of a smaller diameter, put a load on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat bon appetit.
Pickled Cabbage Quick Recipe Without Vinegar
Pickled cabbage cooked in this recipe will be an excellent decoration for any holiday table. And it’s not even worth talking about the taste and benefits of this wonderful and simple dish, and everything is clear right away, just look at the composition.
INGREDIENTS;
Cabbage one medium head.
Carrots 2-3 medium size.
Horseradish 50 grams.
Garlic 3-4 cloves.
2 liters of water.
200 grams of salt.
200 grams of sugar.
You can add beets if you like.
COOKING PROCESS;
☑ Peel the cabbage from old leaves and chop by any available method.
☑ Peel the carrots and cut them into small pieces.
☑ When using beetroot, rub it in the same way as cabbage.
☑ Garlic mode into small circles.
☑ We put all the vegetables in a saucepan, mix them so that everything is evenly distributed.
☑ Pour water into a saucepan and pour sugar and salt into it. We put on fire. Bring to a boil and pour cabbage with brine.
☑ Gently mix the cabbage and put a load on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever suits you.
8. We stand the cabbage for two days and can be served at the table. Now it can be decomposed into jars and stored in the refrigerator or on the balcony.
Spicy Pickled Instant Cabbage
To cook spicy cabbage, you need to find hot capsicum. There are no preferences for color, since pepper is a weak dye and will not affect the final color of the dish, but yes, on its sharpness. So this recipe is suitable for lovers of spicy.
INGREDIENTS;
1.5-2 kg of fresh cabbage.
200-300 grams of carrots.
1-2 pods of hot pepper.
200 grams of vegetable oil.
100 grams of table vinegar.
Garlic 1 head.
Dill or parsley 1 bunch.
1 liter of water.
A heaping tablespoon of salt.
2 tablespoons of granulated sugar.
COOKING PROCESS;
☑ My carrots, peel, mode for thin straws.
☑ Cabbage mode into pieces of about 3-5 cm, it is advisable to cut the cabbage into squares. We cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares and do this with the whole cabbage.
☑ We clean the garlic and the regimen. Wash the pepper, remove the seeds and tail and also treat it with rings. Be careful with hot peppers.
☑ Finely chop the parsley.
☑ Place the prepared vegetables in a saucepan and start preparing the brine.
☑ Mix salt and sugar in water and put on fire, bring to a boil, pour oil and vinegar. Let's cool down a bit. Pour cabbage with brine, mix all vegetables.
☑ Cabbage is pickled for about a day, then it must be removed in a cool place, either in the refrigerator or in the basement.
Enjoy your meal.
The easiest and fastest pickled cabbage recipe in just 2 hours
But these are far from all recipes for making pickled cabbage, there is another recipe according to which cabbage can be cooked in just a couple of hours and served immediately.
INGREDIENTS;
0.7 fresh cabbage.
1 sweet or bell pepper.
2 cloves of garlic.
1 carrot.
3-5 peas of allspice.
2 leaves of lavrushka.
1 liter of water
2 tablespoons of salt.
50-60 grams of granulated sugar.
100 grams of table vinegar.
COOKING PROCESS;
☑1.Pepper and carrot cut into strips.
☑ We also chop the cabbage into strips.
☑Garlic mode in thin slices.
Mix salt, sugar and water, bring to a boil, pour vinegar and vegetable oil. We remove from the fire.
☑ Ready brine is poured over vegetables. Mix and leave for an hour.
☑ Drain the brine or just take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.
☑After an hour, you can get the cabbage out of the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and fill it with vegetable oil. Enjoy your meal.
for pickling, take only fresh cabbage. Sluggish or windy will not work. The dish will turn out not tasty and it will just be a pity for the time spent.
with cabbage, you can pickle not only carrots; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.
cabbage can be used almost any, not only white. Try to combine color and white, red and Beijing. Try different types of cabbage.
it is better to add bay leaf not to the brine and not directly to the cabbage. In brine, bay leaves can give bitterness.
almost all cabbage pickle recipes use garlic, rarely onions. The onion can give off its taste to the cabbage and it will have a sharp onion taste.
vinegar, you can take almost any apple grape table, you can use the essence, but you just need to dilute it properly.
In winter and early spring is not enough vegetables and fruits, which are in such abundance in the summer on our table. And so you want something fresh and tasty. But you can make a delicious salad from those few vegetables that are found in our refrigerator in winter. This light can be called one of the variants of sauerkraut.
Serving size for 8 people.
To prepare cabbage and bell pepper salad in brine you need the following ingredients:
- white cabbage - 2 kilograms;
- Carrots - 3, 4 pieces;
- Garlic - 2 cloves;
- Bulgarian pepper - traffic light - 2 pieces;
- Vegetable oil - 0.5 cups;
- Drinking water - 2 glasses;
- Salt - 1 tablespoon with a slide;
- Greens (parsley, dill) - 1 bunch;
- Sugar - 0.5 cups;
- Table vinegar - 0.5 cups.
Cabbage and pepper salad in brine - recipe
Wash the carrots, peel and grate on a coarse grater. Then chop the cabbage into medium pieces. Press the cabbage a little to make it softer.
Take 2 cloves of garlic and squeeze them with a special device into the salad.
Bulgarian pepper cut into 4 parts and chop into thin strips.
We cut the greens as usual, rather finely.
Then we prepare the brine: boil 2 cups of water, 0.5 cups of butter, 0.5 cups of sugar and salt in a small container. Let this solution cool slightly and add vinegar to it. Pour over the mixed vegetables with a warm solution. And let's tamp them down a bit.
Cover with a lid and put in a cool place. You can eat the salad the next day. Cabbage and bell pepper salad in brine you can improve a little, lay it in layers in a specially prepared container. And in the middle, put a fresh cucumber cut into slices. The salad is quite large. Transfer to a container with a lid and store in the refrigerator. This recipe will become a constant companion of your table, because it is eaten pretty quickly.
And in the off-season, you just need to stock up on vitamins. For example, cabbage contains carotene, folic acid, phosphorus, potassium and calcium salts. Bulgarian pepper is unique in its composition, it is a real “treasure chest” with components and vitamins necessary for health, which it makes no sense to list.
Cabbage in hot brine is a very familiar dish that cooks in minutes. This recipe uses the most affordable ingredients, so anyone can make such an appetizer. Sauerkraut comes out very juicy, crispy and incredibly tasty. It can be served on a plate with different pickles, pickled cucumbers, tomatoes, bell peppers are perfect - you get a wonderful assorted appetizer. From such a preparation, you can make quick salads, such as vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for cooking first courses, side dishes, casseroles, pies.
Taste Info vegetable snacks
Ingredients
- White cabbage - 1 kg;
- Carrots - 200 g;
- Garlic - 1 head;
- Water - 1 l;
- Salt - 2 tablespoons;
- Sugar - 100 g;
- Vinegar - 80 ml.
How to cook cabbage with garlic and hot pickle, a quick snack
Rinse white cabbage under water and remove the top leaves. Cut off any damaged parts of the vegetable with a sharp knife. Divide the head into several quarters or parts so that it is convenient for you to chop it. With a sharp knife, cut the cabbage into medium or small strips. You can also use a food processor or a special shredder. Place the shredded cabbage in a large bowl for easy mixing with the rest of the ingredients.
Peel the carrots and rinse under running water. Grate it on a coarse grater or cut into thin strips, and then add to a bowl with cabbage. Also peel the garlic cloves, and try to cut them as small as possible, in slices or sticks. You can use a grater or a special press. Add to other vegetables.
Now you need to do hot pickle for instant cabbage. Bring one liter of water to a boil, add salt, sugar and pour in vinegar. If desired, you can put a bay leaf and a few carnation flowers. Stir the brine well and bring it to a boil.
Transfer the vegetable mass to a convenient container or container with a lid. Pour hot brine over it and lightly tamp with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, do not worry, after a while the cabbage mass will settle. Cover and leave to infuse for 1.5-2 hours at room temperature.
Cabbage with garlic in hot filling is completely ready. Put it on a beautiful dish, decorate with herbs and serve as a salad or use it to prepare other dishes. Store the workpiece in the refrigerator with a lid. Enjoy your meal!
Note to the owner:
- The longer the cabbage will stand, the tastier it will be. This is the beauty of almost all pickles.
- During cooking, you can add a few apples. They should be cleaned and grated on a coarse grater. Cabbage will acquire an original taste.
- If you use such cabbage for salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
- Also try the recipe, it also uses hot brine.
Hello dear readers. Today we prepared a very tasty cabbage salad, this is instant cabbage with vinegar and vegetable oil. Cabbage is prepared quickly and very simply. We sell such cabbage in the market. At one time I liked such cabbage, and I often bought it, but recently a friend shared with us a quick cabbage recipe. I decided to make this salad at home. It turned out pretty tasty.
Earlier we, but the recipe is not quick, the cabbage needs to be given time to ferment. The article provides three recipes to choose from, so you can choose any. Such cabbage is used as a filling for pies, pies, dumplings, for borscht (if anyone likes borscht with sauerkraut) and other dishes.
Today's recipe is a juicy, spicy vegetable salad that can be eaten as an independent dish, with black bread, for example, and also served with barbecue, meat, cereals, potatoes, and other dishes. This is instant cabbage with vinegar, step by step photo recipe as always.
The cooking time of cabbage is more than 15 minutes.
The ingredients we need are quite simple and affordable, but the taste of cabbage will pleasantly surprise you, because the cabbage according to this recipe is really tasty.
Ingredients:
- 1 kg. cabbage
- 1 small sweet red pepper
- 1 small carrot
- 1 garlic clove
For marinade:
- 150 ml. boiled warm water
- 50 grams of sugar
- 2 tbsp. spoons of 9% vinegar
- 70 ml. vegetable oil
- 1.5 teaspoons salt
If desired, you can add any spices, bay leaf, peppercorns, cloves, etc. I cooked instant cabbage without spices.
We need 1 kg of cabbage, I chopped and weighed the cabbage. I also cooked 1 red bell pepper, ratunda variety. It seemed to us a lot of pepper in cabbage, so you can limit yourself to half. My carrots are small.
Now for the marinade. I boiled the water and cooled it, the water will need warm, but not hot. I also prepared refined vegetable oil, if you like the taste of oil, then take unrefined vegetable oil. Vinegar must be used 9%, I used apple 6%, I took a double rate (4 tablespoons). But when the cabbage stood for a while, then we lacked acid in it, most likely the vegetables absorbed the vinegar, and the acid was not felt at all.
Of the spices, I use only garlic, I took 1 large clove, if you like it spicier, you can take 2-3 cloves, but 1 was enough for us.
Cabbage take white, juicy and not hard. We chop the cabbage, to whom it is convenient. I did this with a special shredder.
I cut the pepper into thin strips, and after peeling the carrots, I rubbed it on a grater for Korean carrots, but you can cut the carrots into thin strips, or on a regular grater.
I put the cabbage in a saucepan, so it will be more convenient to mix it. I add salt and sugar to the cabbage.
I weighed the amount of sugar with the help of scales, I took 1.5 teaspoons of salt.
I mix the cabbage with my hand, but not much, so that the cabbage gives juice and becomes a little softer. The cabbage will shrink slightly and become softer. This is what cabbage looks like with salt and sugar.
If you like spicy cabbage, then you should not limit yourself to one clove of garlic.
Now I add vinegar to instant cabbage with vinegar and butter. I decided to experiment and added 4 tbsp. spoons of apple cider vinegar.
But we came to the conclusion that the amount of vinegar in the salad should be adjusted to your liking. This amount of vinegar produced no acid, but gave the cabbage an interesting sweet taste.
I add vegetable oil to cabbage, as I mentioned above, I took odorless refined oil, but it can be completely replaced with unrefined oil. It all depends on your taste preferences.
Add 150 ml. boiled water. Water must be boiled in advance and cooled. Water should be warm, but not hot.
I specifically took a lot of photos and describe the recipe in the most detailed way so that you can easily cook instant cabbage.
At this stage, mix the cabbage salad with your hand, everything is very good and after mixing thoroughly, you can taste the cabbage. You can add more salt, vinegar or other spices according to your taste and preference.
Don't skip this step as you can adjust the taste of the instant kale with the vinegar and oil at this point. In my opinion salt and sugar is enough. As for vinegar, then be guided by your taste. This is what cabbage looks like.
If desired, you can add bay leaves, allspice, peppercorns, cloves, and other spices to the cabbage.
At this stage, in my opinion, cabbage can already be eaten, but according to the recipe, you still need to put a plate and load on top of the cabbage, leaving it in the refrigerator for 2-3 hours.
I covered the cabbage with a plate on top and put a 1.5 liter jar of water on top. Cabbage should be put in a cool place. You can put it in the refrigerator, in my case it's a balcony, it's already cold outside.
True, after a couple of hours we were not able to try the cabbage, since we went to the city on business, returned late, so the cabbage spent the night on the balcony, this is what instant cabbage with vinegar looks like on the second day.
Cabbage let out a lot of juice. So don't leave cabbage for that long. All the same, this is a fast cabbage, not a daily one. It is better to use cabbage immediately or a couple of hours after cooking.
In general, I think that you need to use this cabbage almost immediately, you can not put it under oppression, because when I mixed the cabbage and tasted it, the cabbage was already what you needed. But I decided to follow the recipe anyway and put it under oppression. But anyway, it was delicious.
Put the cabbage in a bowl and serve. As my friend, who shared with us the recipe for instant cabbage, said that the longer the cabbage is, the tastier it becomes. But not so much finished product comes out of a kilogram of cabbage.
We serve cabbage without brine. But you can store the finished cabbage in a jar in the refrigerator. I don’t advise you to cook cabbage for the winter, as it is instant cabbage with vinegar, and you can always make a fresh portion of salad. And it tastes more like sauerkraut than sauerkraut.
Salad can be sprinkled with fresh herbs, you can use dill, parsley or green onions.
Now for the taste of the salad. The taste is really interesting and quite piquant, you can feel the taste and aroma of sweet bell pepper.
In my opinion, instant cabbage turned out very tasty. I would even say that the taste of cabbage is not vegetable, but even fruity. The cabbage turned out very juicy.
No need to wait long, cooked and almost immediately served to the table. This is a great cold appetizer for various dishes and as an independent dish. Such cabbage is quite suitable for those who fast, or vegetarians, there are a lot of useful vitamins in vegetables.
Enjoy your meal!
Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.
In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.
Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.
Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled instant cabbage retains all its beneficial properties and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.
Pickled cabbage "Fast"
Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.
Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.
Pickled cabbage with raisins "Right to the table"
Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.
Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.
Pickled cabbage "Plus two carrots"
Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.
Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.
Pickled cabbage with carrots and sweet peppers
Ingredients:
1 kg of white cabbage,
1 carrot
1 sweet pepper
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.
Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.
Cabbage marinated with onions
Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.
Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.
Cabbage with turmeric "Solnechnaya"
Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.
Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.
Pickled cabbage with beets and garlic
Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.
Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.
Cabbage with horseradish
Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.
Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.
Cabbage marinated with pepper and lemon
Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.
Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.
Pickled cabbage "Provencal"
Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.
Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.
Pickled Red Cabbage "Quick"
Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.
Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.
Pickled Cabbage with Cranberries
Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.
Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.
"Acute"
Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.
Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.
Cauliflower "Fragrant"
Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.
Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.
Pickled Brussels sprouts
Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.
Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.
Pickled cabbage "Delicious duet"
Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.
Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
