Ingredients:
- white cabbage - 2 kg;
- onion - 1 pc.;
- carrots - 2-3 pieces;
- salt - 1.5 tbsp. l.;
- sugar - 100 g;
- vegetable oil- 150 g;
- water - 500 ml;
- vinegar - 100 g.
Chop the vegetables and mix them. Mix better with hands, slightly squeezing - this will soften the cabbage and better absorb the marinade and give juice. Squeezing cabbage, however, is not necessary: it is believed that cabbage without squeezing will
The marinade is prepared as follows: mix water, salt with sugar, vinegar, vegetable oil in a saucepan and put on fire. Bring to a boil and immediately remove from heat. Let the marinade cool down a bit. Again we crush the cabbage with carrots and onions with our hands - the juice will not be superfluous. Now add the marinade and leave for half an hour.
After half an hour, the cabbage is ready to eat - or to be laid out in jars for later storage.
Sweet pickled cabbage with raisins
Ingredients:
- white cabbage - 1.5 kg;
- onion - 1 pc.;
- carrots - 3 pcs.;
- garlic - 1 pc.;
- raisins - 100 g;
- sugar - 1 cup;
- salt - 1 tbsp. l.;
- vegetable oil - 1 cup;
- water - 500 ml;
- vinegar - 90 g.
Finely chop the cabbage, mix with salt, mixing with your hands and lightly pressing down so that it gives juice. On coarse grater rub the carrots, cut the garlic into slices, finely chop the onion, wash the raisins thoroughly. Mix everything and put in a large container. Now we make the marinade: bring the water to a boil, add sugar, vinegar, vegetable oil to it, wait until it boils again and turn off the heat. We shift the cabbage into sterilized jars and fill it with hot marinade, close the lids and leave to cool. We transfer the cooled jars to the refrigerator for storage.
Sweet pickled cabbage "Provencal"
Ingredients:
- white cabbage - 1 kg;
- sweet Bulgarian pepper - 1 pc.;
- carrots - 1 pc.;
- garlic - 1 clove;
- boiled water- 125 ml;
- salt - 1 tbsp. l.;
- sugar - 60 g;
- refined sunflower oil - 75 ml;
- vinegar - 5 ml.
Cabbage is prepared quite simply, and after 4 hours you can already taste sweet pickled cabbage"Provencal".
Shred cabbage, carrots and peppers. Mix in a deep bowl. Squeeze the garlic in there. We leave it all to give juice, while we ourselves are engaged in marinade at this time. Dissolve sugar and salt in water (not hot!) Then pour in the oil and 1 tsp. vinegar essence. Pour cabbage with cold marinade, mix and put under oppression (you can use a plate with a jar of cereal or water standing on top as oppression). Leave the cabbage for 4 hours in a cool place. After 4 hours, you can eat or lay out in jars. Keep refrigerated.
Step 1: Prepare vegetables.
Vegetables need to be peeled and washed, the top leaves should be removed from the cabbage, and the peel should be removed from the carrots. Rinse everything and chop with a special grater for shredding vegetables.Attention: do not forget to remove the stalk from the cabbage so that it does not spoil the whole salad.
If there is no special grater, then chop the carrots with a regular grater, and cut the cabbage into thin strips.
Step 2: Knead the cabbage.
Mix vegetables in a large bowl or bowl. Add salt to them and mix gently but thoroughly. It is not necessary to press and press, on the contrary, try to stir so gently that the juice does not stand out at all.
Put the resulting salad in glass jar. Now you need to pack the vegetables very tightly so that the brine comes out. Cover the jar with clean and dense gauze, and place a saucer with a load on top, which can be, for example, a small cup filled with clean water. Leave the cabbage to ferment for 2 - 3 days. At the same time, every day, and preferably several times a day, gases must be released from the can. To do this, pierce the cabbage with a wooden stick. Pierce in several places and all the way to the bottom.
Step 3: Prepare the sauerkraut.
As soon as the cabbage is fermented, you need to get it out of the jar, squeeze out the brine from it (but not just like that, into the sink, but into a deep plate, we still need it). Transfer the cabbage and carrots to a clean glass jar.
Mix the previously squeezed brine with sugar until smooth. Pour the resulting liquid into a jar of cabbage. Close the lid and leave for 12 hours. After that, sauerkraut will be ready. Keep it in a cool place, but not for long, but it is better to eat it as soon as possible.
Step 4: Serve sweet sauerkraut.
Ready sauerkraut is very delicious appetizer salad. It turns out crispy and incredibly appetizing. Serve it in a separate saucer, garnish with slices. sweet and sour apples, dried plum, cranberries or green grapes and do not forget to pour fragrant sunflower oil on it.
Bon appetit!
It’s not just that I noted in the list of ingredients that carrots should be sweet. The fact is that the sweeter and tastier carrot, the tastier and sweeter it turns out sauerkraut with it.
If it is inconvenient for you to ferment cabbage in a jar or you ferment immediately a large number of vegetables, take a large enamel bowl or a special tub.
In a jar, cabbage can be pierced not only with a wooden stick, but also with a long knife, if its blade reaches the bottom of the container.
Do not use for cooking sauerkraut iodized salt, as it can be bitter.
Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!
It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.
You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook pickled white cabbage fast food, which is not necessary to roll into banks. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.
It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year!
I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone will be able to choose a recipe to their liking.
Delicious pickled cabbage
A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.
We will need:
- cabbage - 1 fork per 2 kg
- carrots - 1 pc.
- garlic - 4 cloves
For 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 6% - 150 ml, or essence 1 incomplete teaspoon)
Cooking:
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, choose tight, strong forks for cooking it.
2. Peel and grate carrots for Korean carrots.
3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.
4. Cut the garlic into thin slices.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.
6. Add vinegar and garlic.
7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.
8. Transfer to three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.
9. But it will be the most delicious for 2-3 days.
When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.
The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now pickled cabbage can be all year round buy in the store, but it will not be as tasty as your own, homemade.
And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.
Pickled Instant Cabbage with Bell Peppers
Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 2 pieces (medium)
- bell pepper- 1 piece (medium)
- cucumber - 1 pc (medium)
- water - 1 liter
- salt - 1 tbsp. spoon with slide
- sugar - 3 tbsp. spoons
- vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete
Cooking:
1. Chop the cabbage with a combine, grater or knife.
2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.
3. Peel and cut the bell pepper into long thin strips.
4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.
It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!
5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very 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 vegetables. Let cool.
8. Put in the refrigerator. Keep it right there.
The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.
Pickled Cabbage with Beets - Gurian Cabbage
Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 pc (medium)
- beets - 1 pc (large)
- garlic - 7-8 cloves
- red capsicum - 1 pc (or 1 tbsp. red ground)
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 1 cup
- apple cider vinegar - 1 cup
- peppercorns - 6-8 pieces
- bay leaf - 3-4 pieces
- vegetable oil -0.5 cup
Cooking:
1. Pretty cut cabbage large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each piece into 4 pieces.
To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” 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 and cut the garlic into long thin slices.
4. At the bitter capsicum clean the seeds and cut into long strips. When working with pepper, it is better to use gloves.
5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.
6. Cooking 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. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.
10. Let cool and put in the refrigerator for 4-5 days.
11. Serve as a snack.
This appetizer is very colorful and bright, can decorate any festive table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!
Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.
Pickled spicy cabbage with ginger
Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? No? You have lost a lot! Cook once, and then everyone will give the recipe!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- ginger - 70 gr
- garlic - 4-5 cloves
For marinade:
- water - 1.5 liters
- salt -3 tbsp. spoons
- sugar - 5 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- ground black pepper - 0.5 tsp
- bay leaf - 3 pcs
- apple cider vinegar - 150 ml
Cooking:
1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.
2. Cut the garlic into long thin strips.
3. Peel and cut the ginger into very thin, translucent circles.
4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.
6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.
7. Cover and leave to cool completely. Then put in the refrigerator. Delicious after 24 hours beautiful appetizer ready!
8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!
Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
A long time ago this recipe was shared with me by our neighbor. I liked the taste and original name. Some time later, with the advent of the Internet in my life, I learned that such an interesting name - "kryzhavka" came from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.
We will need:
- cabbage - (a small fork, a kilogram with a little)
- carrots - 2 pieces (medium)
- bell pepper - 1 pc (optional)
- garlic - 4-5 pcs
- cumin - 0.5 tsp
For marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Cooking:
1. Cut the cabbage into 4 parts, leaving the stalk.
2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.
3. Remove the parts of the cabbage with a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.
4. Chop the garlic as finely as possible, you can use a garlic press.
5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.
6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.
7. Put the 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 to cool completely. Then put 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 bow.
Pickled cabbage with vegetables and apples - a delicious recipe
We will need:
- cabbage - 1 fork (2 kg)
- carrots -3-4 pieces (medium)
- bell pepper - 3-4 pieces
- sweet and sour apples - 3-4 pcs
- garlic - 1 head
- hot pepper - 1 pod
For marinade:
- water -2 liters
- salt -4 tbsp. spoons
- sugar - 1 cup
- apple cider vinegar 6% - 3/4 cup
- peppercorns - 15 pieces
- allspice -5-6 pieces
- carnation -5-6 pieces
- bay leaf - 3-4 pieces
Cooking:
1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.
2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).
3. Cut 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 immediately before putting them into the container so that they do not darken.
6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and more garlic. And the apples will go last.
6. Cooking the marinade. To boil water. IN hot water put all the ingredients for the marinade, except for the vinegar.
7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.
8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. 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 to cool completely.
10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.
The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.
Georgian pickled cabbage
I also suggest watching the video - the 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, and everything is prepared almost the same way.
Here, admire how beautiful it turns out!
Features of cooking delicious pickled cabbage
- You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
- for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
- you can cut the forks into strips, large or small pieces, or even quarters
- you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries
- garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
- various peppers, coriander, cumin, rosemary, bay leaf, 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 bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
- vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.
And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.
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 draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!
Bon appetit!
