Hello, hostesses!
Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.
To quickly go to the right recipe— use the links in the blue frame:
Pickled cabbage, very tasty - a simple recipe
A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.
Ingredients
- cabbage - 1 fork per 2 kg
- garlic - 4 cloves
- carrots - 1 pc.
- water - 1 liter
- vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
- salt - 2 tbsp. spoons
- cloves - 5 pcs.
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- Bay leaf- 3 pcs
- peppercorns - 10 pcs
Preparation
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices to it (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.
Pickled cabbage with bell pepper
Another quick recipe. You can eat this cabbage within a day.
Ingredients
- cabbage - 1 fork (2 kg)
- bell pepper- 1 piece (medium)
- carrots - 2 pcs (medium)
- cucumber - 1 piece (medium)
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 1 tbsp. heaped spoon
- vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! Very easy recipe That's why so many people love him so much.
Cabbage marinated with beets - Gurian cabbage
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.
Ingredients
- cabbage - 1 fork (2 kg)
- beets - 1 piece (large)
- red capsicum - 1 pc (or 1 tbsp ground red)
- carrots - 1 piece (medium)
- garlic - 7-8 cloves
- water - 1 liter
- sugar - 1 glass
- salt - 2 tbsp. spoons
- bay leaf - 3-4 pcs
- apple cider vinegar - 1 glass
- vegetable oil -0.5 cups
- peppercorns - 6-8 pieces
Preparation
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices.
Peel the pepper from seeds and cut into strips.
Place all ingredients in a pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.
Pickled cabbage with ginger
Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.
Ingredients
- cabbage – 1 fork (2 kg)
- bell pepper - 1 piece
- carrots - 1 pc.
- garlic – 4-5 cloves
- ginger - 70 gr
For the marinade:
- water - 1.5 liters
- sugar - 5 tbsp. spoons
- salt -3 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- bay leaf - 3 pcs
- ground black pepper - 0.5 teaspoon
- apple cider vinegar - 150 ml
Preparation
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.
Ingredients
- cabbage - (a head of cabbage weighing approximately 1 kg)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (optional)
- garlic - 4-5 pcs
- cumin - 0.5 tsp
For the marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Preparation
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it up cold water to cool down. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.
Pickled cabbage with vegetables and apples - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.
Ingredients
- cabbage - 1 fork (2 kg)
- bell pepper - 3-4 pcs
- carrots - 3-4 pcs (medium)
- garlic - 1 head
- sweet and sour apples - 3-4 pcs.
- hot pepper - 1 pod
For the marinade:
- water -2 liters
- sugar - 1 glass
- salt -4 tbsp. spoons
- apple cider vinegar 6% - 3/4 cup
- allspice -5-6 pieces
- peppercorns - 15 pieces
- bay leaf - 3-4 pcs
- cloves -5-6 pieces
Preparation
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!
Pickled cabbage in Georgian style
Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.
Yummy and looks incredible!
Cabbage Pelyustka
According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.
Ingredients
- cabbage forks 1.2-1.5 kg
- 1 medium carrot, 100 g
- 1 large beet, 200 g
- vegetable oil 5-6 tbsp
- garlic 5 cloves
For the marinade
- water 1 liter
- sugar 1/2 cup
- vinegar 9% 200 ml.
- salt 2 tbsp. spoons
Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
Only the most proven and successful recipes.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.
PICKLED CABBAGE IS VERY TASTY - a simple recipe
A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.
Ingredients
cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.
Marinade:
water - 1 liter
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
salt - 2 tbsp. spoons
cloves - 5 pcs.
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs
Preparation
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices to it (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.
MARINATED CABBAGE WITH BELL PEPPERS 
Another quick recipe. You can eat this cabbage within a day.
Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 1 piece (medium)
carrots - 2 pcs (medium)
cucumber - 1 piece (medium)
Marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. heaped spoon
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.
MARINATED CABBAGE WITH BEET - Gurian cabbage 
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.
Ingredients
cabbage - 1 fork (2 kg)
beets - 1 piece (large)
red capsicum - 1 pc (or 1 tbsp ground red)
carrots - 1 piece (medium)
garlic - 7-8 cloves
Marinade:
water - 1 liter
sugar - 1 glass
salt - 2 tbsp. spoons
bay leaf - 3-4 pcs
apple cider vinegar - 1 glass
vegetable oil -0.5 cups
peppercorns - 6-8 pieces
Preparation
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices.
Peel the pepper from seeds and cut into strips.
Place all ingredients in a pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.
MARINATED CABBAGE WITH GINGER 
Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.
Ingredients
cabbage – 1 fork (2 kg)
bell pepper - 1 piece
carrots - 1 pc.
garlic – 4-5 cloves
ginger - 70 gr
For the marinade:
water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 teaspoon
apple cider vinegar - 150 ml
Preparation
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!
MARINATED CABBAGE WITH CARROTS AND GARLIC - Ukrainian kryzhavka 
Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.
Ingredients
cabbage - (a head of cabbage weighing approximately 1 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp
For the marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups
Preparation
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.
MARINATED CABBAGE WITH VEGETABLES AND APPLES - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste. 
Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 3-4 pcs
carrots - 3-4 pcs (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs.
hot pepper - 1 pod
For the marinade:
water -2 liters
sugar - 1 glass
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pcs
cloves -5-6 pieces
Preparation
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!
CABBAGE PELLUT 
According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.
Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
1 large beet, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves
For the marinade
water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons
Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
There are so many recipes that you just need to try at least once!
First recipe below- just such a valuable pickled option. For leisurely fermentation, it is actually quick-cooking. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.
We have included a second sample in the article. Ultra-fast with hot marinade. It no longer has the benefit of natural fermentation because the marinade contains vinegar. It is a preservative and does not form “live bacteria” with it. But the savory vegetables are ready for sampling after 12 hours.
Choose an awesome snack according to your taste and goals and cook it often all winter long!
Quick navigation through the article:
Instant sauerkraut without vinegar
Super crispy recipe for everyone who loves tasty and healthy food. Sourdough in a marinade, which includes only salt and spices, they can be adjusted to taste. The finished cut is without oil, so it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .
With just a little effort and a couple of days of patience, you will get a traditionally great ingredient. winter salads, sour soups and stews with meat.
- Preparation time: 30 minutes for preparation + 2-3 days for fermentation. We test for readiness after 2 days of infusion in a warm place.
- Calorie content per 100 grams is no more than 40 kcal.
We need:
- Cabbage - 2.5-3 kg
- Carrots - 3 pcs. and more medium sizes
- Water - 1 liter
- Salt (without additives) - 2 teaspoons
- Spices - to taste
- We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.
Important details:
- You can add as many carrots as you like. We love it when there is a lot of it. This gives the brine a pleasant warm tint and adds sweetness to the cabbage.
- Spices can also be adjusted to suit your needs. More hot pepper means more spiciness. And also cumin, cloves, ginger and even turmeric. This one is classic fermented recipe reacts affably to many experiments.
- Our proportions of ingredients will give traditional and juicy salad without too much spice. Brine can also be enjoyable as a separate drink.
Let's prepare the vegetables.
Finely chop the cabbage. The Berner grater always helps us out. Many housewives love a special manual shredding knife (or manual shredder). You can buy it right now during the fermentation season at any market in the aisles with barrel pickling.
Chop the peeled carrots to taste. Don't forget that there is not only a coarse grater. In this recipe we use medium.
Combine the cabbage and carrot slices and mix, fluffing them up at the same time. Convenient to work with your hands.
We will have brine in water, not pickling in own juice. Without grinding, the cabbage will be as crunchy, delicious, and textured as possible.
Place the mixed vegetables in the jar halfway and tamp lightly. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 small hot pepper. Place the remaining chopped vegetables on top of the spices in the jar and repeat the set of spices again.
You can add cloves or remove the pepper if you don’t like even a hint of spiciness. These experiments will remain within the boundaries of traditional tastes.
Let's prepare the marinade, pour in the vegetables and let them ferment under supervision.
Water at room temperature (!).
For 3 liter jar It is profitable to prepare 1.5 liters of brine. The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without the top and try.
Our goal is a solution slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra fine. But there are different brands of salt, and coarse grinding is not as salty.
Stir the salt in the water until completely dissolved and pour the cabbage into the jar, covering the slices. We take a fork and pierce the vegetables deeper allowing the brine to penetrate to the very bottom.
You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and fans of Ayurveda strongly recommend working with fermented products only with wood or ceramics.
If such restrictions seem like unnecessary hassle, look for a long, two-pronged turning fork. fried foods. She will allow go even deeper V dense layer vegetables
- Do it with any tool simple moves: in depth and spread the cutting, bubbles came. And so on in several places in the vegetable mass.
Add brine almost to the top - 1 cm before the neck of the jar. Usually a few bubbles form at the top, like foam.
Place the jar in a bowl so that the inevitable foam from fermentation can drain out of the jar carefully. Place a fork nearby which will remind you of the need to pierce the slices from time to time. This will allow the air bubbles formed during pickling to be constantly released to the top.
We pierce vegetables 2-3 times a day.
Keep the jar at room temperature for 2 to 3 days.
If your house is warm, it will take less time until it's ready. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out too sour.
- We advise you to try cutting at the end of 2.5 days and proceed according to your own preferences for readiness.
We're doing well sauerkraut and quite a lot of liquid that flowed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.
We once tried a version with honey.
On top of the cabbage, add 2 heaped tablespoons of coarse salt and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days to see if it’s ready (i.e., is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for anyone who is not allergic to honey.
Marinate quick classic cabbage in 12 hours
This savory guest of our meals is called “Provençal”. It is not only quick to cook, but also looks very impressive. How useful it will be during the holidays! If you overdid it with alcohol, delicious pickle- a popular first aid remedy for the morning after New Year's Eve.
- Preparation time: 30 minutes for preparation + 1 day for marinating. We test for readiness after 12-14 hours.
- Calorie content per 100 grams - no more than 100 kcal.
The result of some simple work is a fully prepared salad, already seasoned with oil. It can be easily stored in the refrigerator for up to 1 month, but can be eaten in a couple of sittings. So good!
We need:
- Cabbage - 3 kg
- Carrots - 300 g or to taste
- Garlic - 4-5 large cloves or to taste
- Red bell pepper - 2-3 pcs. medium size (can be frozen)
For hot marinade per 1 liter of water:
- Salt (rock, coarsely ground) - 2 tbsp. spoons
- Sugar - 1 glass
- Vinegar, 9% - 80 ml
- Little vegetable - 1 cup
Important details:
- 1 glass - 250 ml
- Among the spices, the best decoration for a marinade is cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
- Carrots and garlic can be adjusted to taste. A proportion that many people like: for 1 kg of cabbage - 1 medium carrot and 1 bell pepper.
- Frozen sweet red peppers pickle just as well as fresh ones. If you have it, feel free to use it.
- Convenient and safe cooking - in an enamel or stainless steel pan.
The preparation is simple and quick.
Shred the cabbage as thick as we like in salads. Knead with your hands in a spacious bowl, lightly, without fanaticism. Carrots - cut into strips using a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Grind the garlic into thin slices. Cut the pepper into strips 0.5-0.8 cm thick or into cubes about 1 cm. Combine the vegetable cuts and mix well. Again, it is most convenient to work with your hands.
Prepare the marinade.
We start cooking when the vegetables are chopped and mixed. Heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and stir until the bulk ingredients are completely dissolved. As soon as the liquid boils, pour in the vinegar, make a couple of movements with the spoon and turn off the heat. Be sure to cover with a lid to prevent the vinegar from evaporating.
Place ½ of the vegetable mixture in the selected container and compact tightly. Fill in half the hot marinade. Add the second half of the vegetables and add the rest of the marinade again. Place a plate and a weight on top (a 1-2 liter jar of water).
Leave to marinate for 8 hours.
When the vegetables have cooled down, put in the refrigerator for another 16 hours. After 12 hours of infusion you can try.
TOP 2 secrets for successful fermentation
Which cabbage varieties are best to choose?
Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even when thinly sliced.
Young cabbage and too old cabbage ferment poorly. Varieties with a spherical head of cabbage become untidy and often lose their crunch.
How to cook new and refreshing dishes?
In addition to their vibrant participation in meat stews, borscht or solyanka, both spicy cabbages can easily make friends with available colleagues in salads without heating.
Add to the appetizing result of fermentation onion, sweet apples, frozen berries, boiled beets, canned corn, boiled beans or potatoes. You can enrich the taste of daily dishes and add antioxidant vitamins to your winter menu.
We will be glad if you like any instant cabbage recipe. Both are very tasty! And you must agree that it is true that healthy fermentation without vinegar requires more time.
Thank you for the article (10)
Instant pickled cabbage with vinegar is a favorite dish for many people. Of all the preparations, it is the most popular. In addition, if it is instant cabbage, then it is not necessary to roll it into jars. You can usually eat it within a day. Thanks to this, many people prefer to prepare it for various holidays and feasts.
Pickled cabbage: a simple recipe
To prepare, you will need 1 fork of cabbage per couple of kilograms, 1 carrot and 4 cloves of garlic. To prepare the marinade, you need the following ingredients: for 1 liter clean water- 2 tbsp. sugar and salt, 4 tsp. allspice and 10 black peppercorns. Additionally, you need 100 ml of vinegar with a 9% concentration, several bay leaves and cloves.
Marinating is carried out in stages:
- First cut the cabbage into thin strips. To do this, you can use a grater, a food processor, or a regular knife. Make the stripes thinner. To ensure that it is crispy after cooking, it is recommended to choose strong and tight forks.
- Peel the carrots and chop them using a grater - make them into a shape similar to the Korean one.
- Combine both vegetables in a large bowl or saucepan. You can use a basin. Do not knead the mixture with your hands.
- Peel the garlic and cut into thin slices.
- Now you are supposed to prepare the marinade. It is necessary to boil the water and add all the remaining ingredients there. Do not add vinegar yet. Now boil the mixture again for 6 minutes. Finally add vinegar and all the garlic. Remove the bay leaf from the solution.
- Pour it into a container with carrots and cabbage and mix thoroughly. Now wait until the solution cools down. Stir occasionally.
- Sort the cabbage, carrots and marinade into 3-liter jars. There is no need to fill them all the way to the neck. Now the containers need to be placed in a cold place overnight. The next day, sweet pickled cabbage will be ready to eat. But it will taste best if you wait 2-3 days.
When serving, it is recommended to pour a small amount of any vegetable oil(but olive oil is best). You can serve cabbage as an appetizer or as a salad. It is recommended to add onions and herbs. You can also make a vinaigrette from this dish. The dish has a sweet, sour and salty taste at the same time. The cabbage is very crispy and smells nice.
There are a number of features in the preparation of pickled cabbage that are recommended to be taken into account in order to obtain tasty dish. These include the following:
- Not only white cabbage lends itself to pickling. Any variety is suitable for this procedure: colored, Beijing, red and others.
- It is recommended to choose dense and tight forks so that the cabbage crisps after marinating.
- You can cut the cabbage small and in large pieces, straws, quarters.
- You can process more than just cabbage in the marinade. It is recommended to add other vegetables there, and not just carrots. For example, you can add beets and bell peppers. Viburnum and cranberries are good additions. Plums, apples, and lingonberries are perfect for this.
- You definitely need to add garlic. It is included in all recipes. But onions are added less often. When used, the finished cabbage develops a characteristic taste.
- Among the spices, pepper and bay leaf are suitable. Rosemary and cumin are less commonly used. You can also add coriander and cloves. All this gives the dish unforgettable shades of taste and aroma. Sometimes, instead of individual spices, ready-made mixtures are used, which are used to prepare carrots in Korean. By the way, you can also add ginger.
- It is recommended to remove the bay leaf to avoid a bitter taste.
- Grape, apple, and table vinegar are suitable. You can also use essence. In addition, it can be replaced with fresh kiwi or lemon juice.
Marinating cabbage with peppers and beets
Preparing pickled cabbage with bell peppers is quite simple. In addition, it will quickly gain taste, so that the next day you are allowed to eat it. For this you will need 2 kg of cabbage, 2 carrots, 1 medium-sized bell pepper and 1 cucumber. To prepare the marinade, you will need for 1 liter of water:
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar - 1 small large spoon.
The cooking process includes the following steps:
- Shred the cabbage with a knife, grater or food processor.
- Grate the cucumber and carrots. In this case, the form should be the same as when preparing Korean carrots. The straw should be neat and long. Then the dish will turn out very beautiful.
- Peel the bell pepper and cut it into strips too.
- Mix all ingredients in a large bowl or saucepan. It is recommended to mix by hand. Vegetables should not be mashed, otherwise juice will begin to release.
- Vegetables should be placed tightly in 3-liter jars. It is allowed to compact the contents a little with your hands or a spoon. There is no need to fill the jar to the brim.
- Now you need to prepare the marinade. To do this, boil water, pour sugar and salt into it. Then turn off the heat and add vinegar. Mix everything thoroughly and pour into jars with vegetables.
- Wait until the solution cools, then put the containers in the refrigerator for storage.
There is another recipe - Gurian cabbage. In this case, beets are used in addition to the main vegetable. It turns out to be a very tasty and crispy dish. In addition, it is also very beautiful, since the beets also give the cabbage a reddish tint.
It is necessary to prepare cabbage weighing 2 kg, 1 carrot, 1 beet, 1 red pepper. It can be replaced with a large spoon of red pepper, crushed to a powder state. In addition, 8 more cloves of garlic are required. For the marinade you will need 2 tbsp per 1 liter of water. salt, 1 cup sugar, the same amount apple cider vinegar, a few peppercorns and bay leaves. In addition, you will need another half a glass of vegetable oil.
Preparation includes the following stages:
- Cut the cabbage into large pieces. You can cut the entire fork into 4 parts, and then each individual one into 4 more.
- Peel the beets and carrots and cut into circles. Their thickness should be approximately 5 mm. If the beets are too large, then each circle can be cut into 2 halves.
- Peel the garlic and cut it into slices.
- Remove the seeds from the capsicum and cut into long strips. It is recommended to wear gloves during this procedure.
- Into the pan large sizes Layer all the ingredients one by one. Then repeat these layers.
- Now you are supposed to prepare the marinade. Boil water and pour in all the ingredients except oil and vinegar. Boil for 6 minutes. After this, remove the bay leaf and pour oil and vinegar into the solution.
- Pour the boiling mixture over the vegetables in the pan. Cover with a plate and press it down so that the solution is on top. Wait until everything cools down and put it in the refrigerator for 5 days.
This dish should be stored in the refrigerator. The only downside is that you need to eat it as quickly as possible.
Unusual recipe
For cabbage, it is recommended in some recipes to also use ginger during the pickling process. It has many beneficial properties. In addition, the dish tastes very unusual, but pleasant, so you need to try it at least once in your life, and you will definitely like it.
To prepare it, you need to prepare the following products: 2 kg of cabbage, bell pepper (1 piece), carrots (1 piece). In addition, you will need 5 more garlic cloves. About 80 g of ginger is required. To prepare cabbage in the marinade, you will additionally need 1.5 liters of water, 6 tbsp. sugar, the same amount of butter, 4 tbsp. salt. A few more bay leaves, 150 ml of vinegar (use exclusively apple vinegar in this recipe) and 0.5 tsp. ground pepper.
Cooking in this way includes the following basic steps:
- Shred the cabbage into strips.
- Grind the carrots using a grater, which is used to prepare Korean carrots.
- Cut the bell pepper into strips.
- Cut the garlic into slices or strips.
- Peel the ginger root and cut into thin circles - they should be translucent.
- All of the above ingredients must be placed in a saucepan and mixed thoroughly - you can do this with your hands. Do not mash foods, otherwise juice will begin to release.
- Now you need to start preparing the marinade. It is necessary to boil the water and pour in all the remaining ingredients, with the exception of vinegar. Boil the solution for 6 minutes, then remove the bay leaf and pour in the vinegar. Mix everything thoroughly.
- The marinade must be poured into the pan where vegetables and other products were previously placed. Then you need to cover the contents of the pan with a large plate, using it as a press.
- Cover the pan and wait until the solution and all contents have cooled completely. Then put the container in the refrigerator. In a day the snack will be ready. It can be stored in a cold place for no more than a month.
Everyone will like this dish. In addition, it is also very useful.
Marinating cabbage with apples
In addition to the above, there are many others interesting recipes. You can also cook cabbage with the addition of not only vegetables, but also apples, which will then be marinated together. It will turn out to be a very tasty dish. For 2 kg of the main vegetable you will need 3 medium-sized carrots, the same amount of bell peppers and apples. By the way, the fruits must be sweet and sour. In addition, you will need 1 head of garlic and 1 pepper. To prepare the marinade, you need 3 tablespoons per 2 liters of water. salt, 1 glass of sugar, half a glass of vinegar. Then you will need a few more bay leaves, 5 cloves, 15 peppercorns.
Prepare as follows:
- Chop the cabbage into 4 pieces, and then cut each into 4 more pieces.
- Peel the pepper and cut it into 8 pieces, making feathers. Hot peppers must be cut in half. The seeds must be removed as they add bitterness. This procedure is best performed with protective gloves on your hands.
- Peel the carrots too, and then cut them into circles. Their thickness should be approximately 5 cm.
- Peel the head of garlic and cut the cloves into slices.
- Cut the apple into 6 slices. Do this only before putting them in the pan, otherwise they will begin to darken.
- Place all the products that have already been peeled and cut into a saucepan. You can use a basin, jars and other large containers at your own discretion. First you need to lay out the cabbage itself. Then pour in the garlic. Then layer carrots and peppers. After that add hot peppers with garlic. At the end all that remains is to add the apples.
- Now all that remains is to prepare the marinade. You need to boil the water and pour all the ingredients into it. Then boil for 5 minutes. At the end, remove the bay leaf and add vinegar. Now wait again for the solution to boil and pour it into containers filled with vegetables. They must be poured as soon as the apples are cut.
Conclusion
Instant pickled cabbage dishes are many people's favorites. And not only because of their pleasant taste, but also because they are easy to prepare. And then - you only have to wait 1-2 days. Because of this, many families choose to make such dishes for the holidays.
You don't have to wait long to enjoy pickled cabbage.
There are plenty of quick recipes.
And within a few hours there will be a bowl of snacks on the table.
Shall we cook?
Instant pickled cabbage - general principles and rules
Only juicy heads of cabbage, most often autumn ones, are pickled. Lay and winter cabbage is not used for harvesting. The vegetable is chopped on a special grater or with a knife, then placed in a basin or large saucepan, slightly knead with your hands to reduce the volume.
What is added to the preparation:
Carrot;
Bulb onions;
Various greens;
Pour a marinade of salt, sugar, vinegar and oil over the cabbage and vegetables. Since the product is quick-cooking, a boiling mixture is often used, sometimes warm. Cold marinade is rarely poured, as it is more suitable for long-term marinating.
After pouring, the workpiece is kept warm for several hours, then put into the cold. Before use, squeeze out the excess marinade, add oil to the cabbage, add onions and herbs. Since the preparation has a mild salty taste, it is great for salads.
Recipe 1: Instant pickled cabbage “Daily”
Many housewives are familiar with this recipe. This instant pickled cabbage can be eaten within 24 hours and is very easy and quick to prepare.
Ingredients
2.5 kg cabbage;
Liter of water;
100 grams of butter;
100 grams of sugar;
1.5 tablespoons of salt;
400 grams of carrots;
Vinegar 9%;
3 cloves of garlic.
Preparation
1. Shred the cabbage in any way, preferably into thin strips, so that it pickles faster and easier. Place in a basin.
2. Coarsely grate the carrots, chop the garlic and place in a bowl with the cabbage. Lightly knead with your hands to reduce the volume of vegetables.
3. Transfer the vegetables to a more suitable sized pan or jars.
4. For the marinade, you need to boil water with sugar, salt and oil, boil for 2-3 minutes and at the end add 90 grams of vinegar.
5. Let the marinade cool for about 10 minutes; it should remain hot.
6. Pour the prepared cabbage with vegetables and leave it warm for a day. Then you can take a sample. This preparation is stored in the refrigerator.
Recipe 2: Instant pickled cabbage with beets in 8 hours
A very bright and beautiful snack option made from quick-cooking pickled cabbage. It is better to use fresh and juicy beets so that they color the vegetables well and give the preparation a beautiful color.
Ingredients
2 kg cabbage;
2 carrots (large);
1 beet (about 150-200 grams);
Garlic to taste;
80 ml oil;
1 spoon of salt;
80 ml vinegar 6%;
4 spoons of sugar.
Preparation
1. Cut the carrots lengthwise into 2 parts and chop them into semicircles. The slices should be thin.
2. If you add garlic, then simply cut each clove into circles.
3. Just chop the cabbage.
4. Peel the beets and rub into strips so that they look like cabbage. It will not be visible in the workpiece.
5. Combine all the vegetables and mix.
6. For the marinade, boil 300 grams of water, add salt and sugar, stir until dissolved. At the end, pour in the oil, then add the vinegar. Turn off the fire.
7. Pour the hot marinade over the vegetables, put on a glove, and stir until the mixture has cooled.
8. Place the pressure and leave it warm for 6-8 hours. If you make it in the morning, then you can enjoy a bright snack for dinner! But don’t forget to put the leftovers in jars and put them in the refrigerator.
Recipe 3: Instant Korean Pickled Cabbage
Another version of quick-cooking pickled cabbage with beets, but you can do it without it. But in this case, you can add carrots for beauty. In any version, the appetizer turns out very rich and flavorful. The appetizer is large in pieces, which also saves time on chopping the head of cabbage.
Ingredients
2-2.5 kg of cabbage;
Head of garlic;
1 beet;
1 bay leaf;
0.5 tsp. coriander;
2 carnation stars;
0.5 cups of oil;
A spoonful of salt and sugar;
Liter of water;
100 ml vinegar.
Preparation
1. Remove the top leaves from the head of cabbage and cut it into large pieces with sides of 5-7 centimeters. Place in an enamel saucepan.
2. Add grated beets, which also need to be peeled. It is better to lay the beets in layers so that the pieces are colored more evenly.
3. Peel the head of garlic, cut each clove into 2 parts and throw it into the pan.
4. To prepare the marinade, boil salt and sugar in a liter of water, add butter, cook for 5 minutes.
5. Now pour in the vinegar, crushed coriander seeds and cloves. Turn off the stove.
6. Pour boiling marinade over the cabbage and beets, cover with a plate or an inverted lid of smaller diameter and set the pressure to 2-3 kg.
7. Leave the workpiece warm for 15-20 hours and you’re done! Then we put the Korean snack in the cold.
Recipe 4: Instant Spicy Pickled Cabbage
For this appetizer you will need red or green hot peppers. Getting ready spicy cabbage about a day, but the longer it sits, the saltier and more vigorous it becomes.
Ingredients
2 kg cabbage;
300 grams of carrots;
1-2 spicy pods;
200 grams of butter;
100 grams of vinegar 9%;
Head of garlic.
For the brine:
Liter of water;
Three spoons of sugar;
2 tablespoons of salt.
If desired, add herbs, any seasonings (bay leaf, peppercorns, coriander), you can add beets and make a bright preparation.
Preparation
1. Grate the peeled carrots or cut them into large strips.
2. Cabbage should be cut into cubes with sides of 2 centimeters. Remove the top leaves and stalks. You can also immediately cut off thick veins, as they will take a very long time to salt.
3. Peel the head of garlic, remove the tails from the pepper and chop everything finely.
4. Place cabbage, carrots and hot garlic mixture with pepper in layers in a jar.
5. Boil salt and sugar in water, pour in oil and vinegar, cool until warm.
6. Fill the jar and leave it to marinate in a warm place, but after a day be sure to put it in the refrigerator or put it in the cellar.
Recipe 5: Instant pickled cabbage “in 2 hours”
There is simply no faster recipe for pickled cabbage than this one! A wonderful salad option for dinner or lunch. In addition to the main products, you will need a bell pepper, preferably a bright color, to make the dish more beautiful.
Ingredients
0.6 kg cabbage;
1 Bell pepper;
2 cloves of garlic;
3 peppercorns;
1 small carrot or half a large one;
Liter of water;
2 tablespoons of salt;
50 grams of sugar;
2 bay leaves;
100 grams of 9% vinegar.
Preparation
1. Cut the sweet pepper into strips and also grate the peeled carrots.
2. Shred the cabbage in the usual way using a grater or cut it with a special knife.
3. Peel the garlic, chop it not very finely, preferably into thin slices.
4. Mix all the vegetables.
5. For the marinade, boil salt with sugar and a liter of water. Add vinegar. Then add all the other spices except bay leaves. Immediately remove from heat.
6. Pour boiling water over the cooked vegetables, let stand for 15 minutes, then stick in bay leaves and cool for up to an hour.
7. Now you need to remove the cabbage from the brine with your hands, do not squeeze too much. Place in a jar and cool for another hour in the refrigerator.
8. Then pour oil, add herbs, onions and you can serve! This product lasts no more than 4 days in the refrigerator.
Recipe 6: Instant Pickled Cauliflower
For some reason, many people pickle only white cabbage and simply forget about cauliflower. In fact, it turns out no worse. And many people like it even more because of their delicate taste. A recipe for a quick snack that can be put on the table within 6 hours of preparation. But it’s better to marinate overnight, until the morning it will infuse and be well salted.
Ingredients
1 head of cauliflower;
2 tablespoons each of salt and sugar;
100 ml oil;
15 grams of vinegar 70%;
1 bay leaf;
4 peppercorns;
3 cloves of garlic;
Preparation
1. Separate the cabbage into small inflorescences. For convenience, you can use a knife and separate too large parts. If you suspect that insects live inside, you can soak the head of cabbage for half an hour in salt water, all living creatures will leave it.
2. Place the inflorescences in a jar, which must be thoroughly washed with soda.
3. Throw in laurel, peppercorns, peeled and cut into pieces garlic.
4. Pour a liter of water, add salt and sugar, add oil and immediately vinegar. Boil for a minute.
5. Pour the hot marinade into a jar with inflorescences, cover and cool at room temperature.
6. After 4 hours, you can put the jars in the refrigerator so that the snack cools down well.
Recipe 7: Instant potato pancakes with pickled cabbage
A wonderful recipe for potato pancakes, bright and unusual. Thanks to pickled cabbage, they turn out very tasty, juicy, with a pronounced taste.
Ingredients
4 potatoes;
150 grams of cabbage;
0.5 bell pepper;
1 onion;
Salt, oil;
2-4 tablespoons of starch.
Preparation
1. Finely chop the onion and bell pepper, add the greens and squeezed cabbage. If the pieces are long, you can cut them a little with a knife.
2. Grate the potatoes last.
3. Break the egg, salt, pepper, add 2 tablespoons of starch. If a lot of liquid forms in the bowl during frying, we will add more.
4. Mix the mixture well with a spoon and fry in hot oil on both sides until golden brown.
5. Potato pancakes are served hot with sour cream.
Recipe 8: “Snack” salad from pickled cabbage
The second name of the salad is “Christmas”. Pickled cabbage does not have such a bright and pronounced taste as sauerkraut. But it is great for various salads and goes well with many foods.
Ingredients
150 grams of pickled mushrooms;
1 clove of garlic;
1 onion;
1 tsp. Sahara;
2-3 pickled cucumbers;
Pepper, greens;
For refueling, unrefined oil;
1-2 sweet peppers.
Preparation
1. Squeeze the cabbage from the marinade and place in a bowl.
2. We do the same with mushrooms. But if they are not small, then cut them into slices or strips.
3. Cut the cucumbers and peppers into cubes and add them to the rest of the ingredients.
4. Chop the greens and a clove of garlic and throw them into the salad. You can add more garlic if you like the spicy taste.
5. Add sugar, black pepper, mix. Add oil and you're done!
Recipe 9: Instant pickled cabbage with peas
Another option for serving instant pickled cabbage. This dish looks fun and bright on the table, it turns out tasty and aromatic.
Ingredients
500 grams of cabbage;
1 onion;
2 spoons of lingonberries or cranberries;
100 grams canned peas;
30 grams of butter;
Parsley leaves or other greens
Preparation
1. Cut the onion into thin rings, put it in a colander and pour boiling water from the kettle over it. Let it cool for now.
2. Drain the marinade from the peas and add it to the cabbage.
3. Add lingonberries, cooled onions, butter and mix.
4. Place in a salad bowl and decorate with herbs.
Recipe 10: Pickled cabbage with apples
An unusual appetizer made from cabbage with mayonnaise dressing. It is better not to replace sour cream, as it does not go well with pickles. To prepare the snack you will need green apples.
Ingredients
2 apples;
700 grams of pickled cabbage;
2 pickled cucumbers;
1 onion.
Preparation
1. Finely chop the cucumbers and onions and place them in a bowl.
2. Add pickled cabbage, which we squeeze well from the liquid.
3. Peel the apples and cut into small strips. Add to the rest of the ingredients.
4. Add mayonnaise and you're done! To taste, add sugar and black pepper to the salad, and add greens if desired and for beauty.
Recipe 11: Instant pickled cabbage salad with smoked sausages
A recipe for a hearty and not boring salad that can be prepared very quickly. It will especially come in handy when you need a quick snack but don’t have time to cook. Ideally, hunting sausages are used, but you can use any other type of sausage, even smoked sausages.
Ingredients
200 grams of pickled cabbage;
Garlic clove;
2 hunting sausages;
1 spoon of mayonnaise;
1 cucumber or tomato;
Preparation
1. Cut the cucumber or tomato into small cubes and combine with cabbage.
2. Add chopped garlic and herbs.
3. Place the sausages cut into thin circles. If other products are used, you can make straws or cubes, depending on the original shape of the product.
4. Add mayonnaise, mix and you're done!
Recipe 12: Instant pickled cabbage with beans
A tasty and very healthy salad, for which you will need lightly salted pickled cabbage. We take canned beans, but if you have time, you can boil them.
Ingredients
400 grams of cabbage;
1 can of beans (in their juice);
1 bunch of green onions;
40 ml oil;
1 sweet pepper.
Preparation
1. Chop finely green onions and mix with cabbage.
2. Add beans, from which you need to drain the marinade well. If it is slimy, it is better to rinse the beans and let the water drain.
3. Remove the seeds from the pepper, cut into thin strips or cubes, and add to the appetizer.
4. Season with oil and serve! For spiciness, you can add a clove of garlic, a little ground pepper or a spoonful of diluted mustard.
Instant pickled cabbage - useful tips and tricks
How colder brine, the longer the cabbage will be salted, but it will remain crispier and juicier. Conversely, hot pouring reduces the cooking time of the snack, but the pieces are slightly cooked and become softer, not so crispy. You can divide the cabbage into two parts and fill half with hot marinade, and the second part with cooled one. While the first one is eaten, the second one will be ready.
Pickled cabbage will turn out especially beautiful if you grate the carrots with long strips on a grater. Korean snacks.
Vinegar is a necessary ingredient in marinade. But if you are afraid of its harm or do not like the pronounced aroma, then replace table vinegar with apple cider vinegar. It is much healthier and has a milder taste.
Cabbage loves sugar, so it is always added to the marinade, and in greater quantities than salt.