I'm sure you've already made enough winter preparations and filled your pantries with delicious jars that are just begging to be opened. But let's not rush, let's leave them for the winter. And if you want to change summer salads to something spicier, then pickled cabbage instant cooking, the recipes of which I will offer you today are just suitable for such a case.
What’s good about these salads is that they are made quickly, and you can store them in the refrigerator for about a month, unless, of course, you eat them in a few days, because they are very tasty.
Cabbage is also a healthy vegetable, a storehouse of vitamins, it’s not for nothing that it is called the “third” bread. Since May I have been making all kinds of salads with it, but now, closer to autumn, it is no longer as tender as when it was young, so we will pickle it. It tastes no worse than the young one, because over the summer it has gained necessary vitamin, became more elastic and crispy.
So, it’s time to stop me and move on to the recipes, otherwise I love cabbage so much that I can sing odes of praise to it endlessly.
Delicious quick-cooking marinated cabbage “Provencal”
Ingredients:
- white cabbage - 1 fork (2 kg),
- carrots - 2 - 3 pcs.,
- garlic - 1 head,
- water - 1 liter,
- salt - 2 tbsp. l. without top,
- sugar - 200 gr.,
- vinegar 9% - ½ cup,
- vegetable oil - 170 gr.
Cooking method:
As soon as it cools down, you can eat. But it’s better to put it in the refrigerator, it will be even tastier when chilled. The cool temperature will prevent the salad from souring and it can stand, as I already said, for up to a month. But I’m sure that this delicious pickled cabbage with the French name “Provencal” will not stay in your refrigerator for long.
By the way, very often you come across information that the required ingredient in the Provencal recipe must be bell pepper. But I believe that this is not so, because initially the word “Provençal” is a specially prepared sauce with Provençal oil. Therefore, with regard to cabbage, the main thing, as it seems to me, is the marinade and you can get creative with it by adding some spices and herbs.
But we won’t ignore bell peppers; I have an interesting recipe in stock.
Cabbage with bell pepper recipe
Although according to this recipe, not only bell pepper is added to the cabbage, but it seems to me that it gives this appetizer a special aroma and taste.
Ingredients:
- white cabbage - 2.5 kg.,
- carrots - 0.5 kg.,
- onions - 0.2 kg.,
- bell pepper - 0.5 kg.,
- sugar - 1 tsp.,
- salt - 2 tbsp. l.,
- vinegar 9% - 0.25 ml.,
- vegetable oil- 0.25 ml.
I would like to draw your attention to the fact that the number of vegetables is indicated ready for pickling, i.e. cleaned of all excess.
Cooking method:
Korean pickled cabbage pieces
This is a simple and quick to prepare snack that also looks very appetizing due to the coarsely chopped pieces. What else is good about this recipe and what is suitable for preparing it? of different ages cabbage, so if, for example, you want to make a delicious, spicy appetizer for barbecue in the summer, this recipe is perfect.
Ingredients:
- cabbage - 1 large or 2 medium sized heads,
- carrots - 3 - 4 pcs.,
- garlic - 2 heads,
- ground black and red pepper - to taste,
- for the marinade:
- water - 1 liter,
- sugar - 0.5 cups,
- salt - 2 tbsp. l.,
- vegetable oil - 0.5 cups,
- vinegar 9% - 0.5 cups.
How to cook:
I was interested in one Korean recipe with Chinese cabbage, it turns out that it is also pickled. I usually only make salads from it. Watch the video, you might like it too.
Pickled Chinese cabbage - video recipe
Cabbage with beets recipe
This is another version of spicy pickled cabbage and we will cook it with beets. What beets give is that they give cabbage its color and sweetish taste, so I don’t put sugar in this recipe. Of course, there won’t be that sweetness when you add sugar, so if you are more accustomed to a sweetish taste, you can add it.
Ingredients:
- cabbage - 1 fork (2 - 2.5 kg),
- hot pepper - 1 - 2 pods,
- beets - 1 - 2 pcs.,
- garlic - 2 heads,
- water - 2 liters,
- vinegar essence 70% - 1.5 tbsp. l.,
- salt - 2 tbsp. l.
How to cook:
I love to crunch cabbage leaves, so in this recipe we will cut it even larger than in the previous one. But this is not the truth in the first instance, so you can cut it smaller.
You can, of course, speed up the cooking time by using a hot marinade, but if you want crispier leaves, it’s better to pour it cold.
What’s good about this recipe is that the cabbage turns out beautiful and tasty and can be eaten in different ways:
- in the form in which we prepared it, dividing the slices into leaves;
- or chop finely, as for salad, season with vegetable oil, add onion and greens.
In addition, there is one more recipe, but with cauliflower, which I also love very much and often cook (see recipe), but I haven’t tried pickling it.
Pickled cauliflower - video recipe
The recipes I have proposed contain vinegar; without it it is difficult to make quick-cooking pickled cabbage. But since these are not winter preparations, I often replace store-bought vinegar with my own apple cider vinegar, although I then add a little more of it than according to the recipe. Cabbage salads with homemade vinegar will be tastier and healthier. I have it on my blog, it’s not difficult to make it at home, now it’s apple season.
Everyone's tastes are different, so you can also adjust the amount of salt and sugar, experiment with marinades, creating new tastes.
Bon appetit!
Elena Kasatova. See you by the fireplace.
Regardless of the cooking recipe, the following ingredients are almost always used:
- carrot;
- beet;
- garlic;
- spices.
The marinade is usually prepared using oil, vinegar, salt and sugar. Boiling marinade is used for quick marinating, and cold marinade is used for longer marinating of vegetables.
Not only one white cabbage, but almost all varieties are suitable for pickling. You can marinate cabbage alone, or you can marinate it with other vegetables at once.
Commonly used spices are: Bay leaf, peppers, coriander, cumin, rosemary, etc. It is also possible to use ready-made mixtures (for preparing Korean carrots, For example). But advice: after boiling, it is better to remove the bay leaf, because it can give bitterness to the cabbage.
How to salt cabbage quickly and tasty in a day
Depending on the specific recipe, there are certain features, but regardless of this, there are certain tips that are best followed:
How to quickly cook cabbage in a jar
This recipe is very simple, and therefore one of the most common. The cabbage turns out delicious and cooks in a short time. 
Ingredients:
- cabbage - 2 kg;
- carrots - 1 piece;
- garlic - 3-4 cloves.
For the marinade take:
- 1 liter of water;
- salt - 2 tbsp;
- sugar - 3 tbsp;
- allspice - 4 pcs.;
- black peppercorns - 10 pcs.;
- bay leaf - 3 pcs;
- Apple cider vinegar (6%) – 150 ml.
Cooking process: Cut the cabbage into thin strips, try to make it as thin as possible. Peel the carrots and grate them using a Korean carrot grater. Stir the carrots and cabbage, but don't mash them yet. Peel the garlic and cut into slices, also thinly.
Let's move on to preparing the brine: boil water and add all the ingredients, except vinegar. let simmer over low heat for 5 minutes. Turn off the heat. Add vinegar and garlic, but remove the bay leaf. Pour hot brine over cabbage and carrots and mix gently. Let cool. Put everything in three liter jar, along with the marinade. Place the jar in the refrigerator overnight and the cabbage will be ready in the morning. But the best taste properties she has after 2-3 days.
Recipe for pickled cabbage with carrots, sweet peppers, onions
coleslaw salad A very popular recipe that is found everywhere.
- white cabbage - 2 kg.
- carrots - 1 pc.
- bell pepper (red) - 1 pc.
- garlic - 4 cloves.
For the marinade take:
- water -1 l.
- table vinegar - 0.2 l.
- vegetable oil - 0.2 l.
- salt - 3 tbsp,
- sugar - 8 tbsp.
- bay leaf -5 pcs.
Cooking process: chop the cabbage coarsely, add the carrots, after grating them on a coarse grater, chop the garlic, add the chopped bell pepper.
The marinade is prepared in the standard way: boil water, add all the ingredients for the marinade and boil again, pour the marinade over the vegetables and place under pressure.
After a couple of hours, the pickled cabbage is ready!
Pickled cabbage with beets and garlic
This recipe is highly valued by many cooks. Cabbage cooked using it turns out very tasty, crispy and has a beautiful appearance, therefore it is perfect both as an everyday and holiday dish. The cooking process is simple and takes little time; for this dish you will need:
- cabbage - 2 kg;
- carrots - 1 pc.;
- beets (large) - 1 pc.;
- garlic - 7 cloves;
- red pepper - 1 tbsp.
Of course, you can’t do without a marinade; for it you need:
- water - 1 l.,
- salt - 2 tbsp.
- sugar - 1 glass.
- apple cider vinegar - 200 gr.
- peppercorns - 8 pcs.
- bay leaf 5 pcs.
- vegetable oil - half a glass.
Cooking process: Coarsely chop the cabbage. You can immediately cut the forks into 4 parts, and then these large pieces into 4 parts. Do not grate the beets and carrots, but simply cut them into half-centimeter circles, dividing each circle in half. Peel the garlic and chop coarsely. Add red pepper. Prepare a large container and place the vegetables in it in layers, alternating the prepared ingredients.
Proceed to preparing the marinade: boil water, add salt, sugar, pepper, bay leaf. Boil for another 5-7 minutes and remove the bay leaf. Add vinegar and oil.
Then pour boiling marinade over everything, press down so that the brine is on top of the vegetables, let cool and put in the refrigerator for 4 days. Then you can eat!
Cabbage marinated with lemon or citric acid
The recipe for cabbage marinated with pepper and lemon has deservedly found a lot of fans. The cabbage turns out juicy and tasty.
To prepare it you will need:
- cabbage - 3kg;
- sweet pepper - 1 kg;
- lemon - 1 piece;
Marinade:
- water - 1 l.;
- honey - half a glass;
- salt - 2 tsp.
Cooking process:
Cabbage is cut into strips, sweet peppers into thin strips, lemon into circles. These ingredients are placed in jars and then filled with boiling brine. Then cover all the jars with plastic lids and leave them in a cool place (until they have cooled down) for a day.
Pickled cabbage with cranberries
Cabbage with cranberries is an amazing recipe; this dish can decorate both a regular and a holiday dinner.
To prepare you will need:
- white cabbage - 2 kg.
- carrots - 1-2 pcs.
- cranberries -300-350 gr.
For the marinade take:
- water - 1 l.;
- salt - 50g;
- honey - 100 gr.
- apple cider vinegar (6%) - 100 ml.
Cooking process: Rinse the berries thoroughly. Chop the cabbage, grate the carrots, mix with cabbage and cranberries. Pour water into a saucepan, add honey, salt and vinegar. Bring to a boil. Then turn it off and let it cool, pour over the vegetables. Cover the top with a plate and set pressure, and then leave in a cool place for 2-3 days.
Pickled cabbage “Finger-licking spicy”
For lovers of spicy food, this recipe will be a real find. Both you and your loved ones will immediately like this dish. It is also quite simple to prepare.
You will need:
- cabbage - 2 kg.
- beets - 1 pc.
- garlic - 3 cloves.
- half a pod of hot pepper.
- water - 1 l.
- sugar - 0.2 kg.
- vegetable oil - 5 tbsp.,
- salt - 3 tbsp.
- vinegar (6%) - 0.2 l.
- bay leaf - 3 pcs.
- peppercorns - 5 pcs.
Cooking process:
The cabbage must be peeled from the top leaves, cut the head of cabbage into 4 parts, remove the stalks, and then cut into squares. Add finely chopped garlic. And put it all in three liter jar. Periodically compact it in the jar; the cabbage should be “up to the shoulders” of the jar.
Then prepare the marinade: pour water into the cabbage, add sugar, vegetable oil, spices, pepper and beets (cut into small cubes). Place the pan on the fire, bring to a boil, then reduce the heat and let simmer for about 3 minutes. Then remove from the heat, take out the bay leaf, now add the vinegar. After this, pour the hot marinade over the cabbage and leave it to cool on the table. Once the jar has cooled, you need to close it with a lid and put it in the refrigerator. After 12 hours, the cabbage will be ready.
How to cook cabbage with garlic in hot brine in 2 hours
A quick recipe that many will love. To prepare you will need:
- cabbage -1.5 -2 kg.
- carrots - 2 pcs.
- garlic - 3 cloves.
- bell pepper - 1 pc.
For the marinade take:
- water -1 l.
- table vinegar 200 ml.
- vegetable oil - 200 ml.
- salt - 3 tbsp.
- sugar - 8 tbsp.
- bay leaf - 5 pcs.
The cooking process consists of the following steps: cut the cabbage into large pieces, grate the carrots on a coarse grater and chop the garlic, cut the bell pepper into slices, mix it all. Prepare the marinade. First boil the water, then add all the ingredients for the marinade and boil again. Pour the prepared marinade over the vegetables and place under pressure.
After 2 hours the snack will be ready.
Delicious pickled cabbage with bell pepper
To prepare this recipe you will need:
- cabbage - 2 kg;
- carrots - 1-2 pcs;
- bell pepper - 1 piece;
For the marinade:
- water - 1 l;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar - 1 dessert spoon.
The cooking process is, in principle, standard. Finely chop the cabbage, cut the carrots and bell pepper into small strips. Then mix everything carefully and put it in a three-liter jar. Important: don’t crumple it!
Prepare the marinade. Boil water, add all ingredients. Let simmer over low heat for a little longer, then turn off the heat and pour the hot marinade over the vegetables. Once the marinated vegetables have cooled down, they can be stored in the refrigerator. The next day you can eat.
Homemade Pickled Red Cabbage Recipe
Pickled red cabbage is also a very popular dish. This is the most common recipe.
To prepare you will need:
- red cabbage - 1 fork;
- bay leaf - 3 pcs;
- peppercorns - 10-15 pcs;
- carnation;
- cinnamon - half a teaspoon;
- salt - 1.5 tbsp;
- sugar - 3 tbsp;
- table vinegar - 0.25 l.;
- water - 1 l;
- vegetable oil - 50 ml.
Cooking process: Chop the cabbage, put it in a jar and compact it well. Cook the marinade. Let it simmer for 3 minutes, add vinegar at the end. You can add the marinade either hot or cold. In the first case, it pickles faster. In 2-3 days the appetizer will be ready.
Pickled cabbage in large pieces without rolling
A quick recipe, without any twist. A short time pickling provides a hot marinade, and as soon as the appetizer has cooled to 4 degrees, it can be considered ready.
To prepare you will need:
- cabbage - 2 kg;
- Carrots -2 pcs;
- water - 1 l;
- garlic - 3 pcs;
- table vinegar (9%) - 0.2 l;
- salt - 3 tbsp;
- sugar - 8 tbsp;
- bay leaf - 4 - pcs.;
- peppercorns - 5-7 pieces.
The cooking process is quite simple: cut the cabbage into large pieces, at least 5 by 5 cm, and the carrots into thin circles or strips. Layer the vegetables tightly. Prepare the marinade and pour the boiling marinade over the vegetables. As soon as the container has cooled down (after about 1.5 hours), put it in the cold.
After 2-3 hours, the cabbage is ready and you can eat it!
Recipe for quick pickled red cabbage pieces
The appetizer according to this recipe is ready after about a day, but it is worth noting that every day its taste reveals itself better and better.
To prepare you will need:
- cabbage - 1 pc.;
- carrots - 2 pcs;
- beets - 1 piece;
- garlic - 1 head (if you don’t like it spicy, you can reduce it to a few cloves).
- celery sprigs - a couple.
for the marinade you will need:
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- water - 1.5;
- salt - 7 tbsp;
- sugar - one and a half glasses;
- peppercorns and bay leaf to your taste.
Preparation: Cut the prepared head of cabbage lengthwise into 8 parts, then cut each part crosswise into small squares and divide into leaves. Grate the beets and carrots on a coarse grater, then mix with finely chopped garlic. Place the prepared vegetables in a jar or some other container in layers, compacting them a little. Then prepare the marinade - just put all the remaining ingredients in a saucepan and fill with water. Bring it all to a boil, then cool a little and pour over the vegetables.
That's it, wait a day after this and you can eat!
Recipe for pickling sweet cabbage in just 8 hours
If you love sweet cabbage, then this recipe will definitely suit you! It’s not difficult to prepare, all you need is:
Chop a kilogram of cabbage into narrow strips. Finely chop a bunch of celery. Chop the carrots finely, you can even use a blender. Mix all these ingredients well and place in containers. Then prepare the marinade. To do this, take 0.4 liters of water. Put 1 tbsp in it. salt, sugar 2 tbsp. and let it boil, let it simmer over low heat for 3 minutes, and then remove from the heat. Then add 1 tsp. essences of vinegar. Pour this marinade over all the vegetables and leave to cool for a while, then put it all in the refrigerator and after 8 hours the cabbage is ready.
Pickled cabbage “Pyatiminutka”
This recipe is loved and appreciated by many. Cabbage cooks quickly and turns out very tasty. To prepare it you will need:
- cabbage - 1.5 kg.
- beets - 1 pc.
For the marinade:
- water - 1 l.;
- vinegar essence - 1 tsp;
- sugar - 200 gr.;
- salt to taste.
- a mixture of cloves and cinnamon - a pinch.
Cooking process: in 1 l. add vinegar essence (1 tsp) of water, add spices and boil. After boiling, strain the marinade, add cabbage and beets, first chop the cabbage thinly and the beets into strips. Boil a little until the cabbage softens a little. Then remove from heat and leave to cool. You can eat all this as soon as the snack has cooled down!
Instant cabbage with garlic
Simple lightly salted cabbage that will delight both you and your loved ones with its taste. Ingredients include:
- cabbage -2 kg;
- carrots 2 pcs;
- garlic - 3 cloves;
- vinegar (9%) - half a glass.
- water - 1 l.;
- vegetable oil - a third of a glass.
Finely chop the cabbage, grate the carrots, finely chop the garlic, mix everything well. 
Now move on to the marinade. Place 1 liter of water to boil, add all other ingredients, bring to a boil and turn off the heat. Let cool for 10-15 minutes, then pour it over the vegetables and place under pressure. The cabbage sits at room temperature for a day and then is put in the refrigerator.
Recipe for crispy pickled cabbage for the winter
If you want to prepare pickled cabbage for the winter, then prepare three-liter jars and take the following ingredients: 
- cabbage - 2kg;
- carrots - 1 piece;
- garlic - 3 cloves;
You also can’t do without a marinade; for it, take:
- water - 1l;
- salt - 2 tbsp;
- vinegar (6%) - 2 tbsp;
- vegetable oil - 0.2 l;
- sugar - 0.1 kg.
- bay leaf and peppercorns - to taste.
Cooking process: Clean the forks from dirty and damaged leaves, wash it thoroughly. Cut the cabbage - this can be done in stitches and large squares. Cut the carrots into shavings or chop them using a food processor. Finely chop the garlic. Layer vegetables in sterilized jars (garlic, then cabbage, then carrots). Don't compact them too hard, because the maranade should seep between the vegetables well.
Prepare the marinade as follows: boil water, add all the other ingredients and let simmer for a couple of minutes, mix everything and remove from heat. After this, the marinade is poured into jars, they are closed with ordinary plastic lids, wrapped in a warm blanket and allowed to cool, then put in a cool place. The cabbage will be ready in a day.
Lightly salted cabbage recipe
To prepare this recipe take:
- cabbage - 3 kg;
- carrots - 0.4 kg;
- salt - 2 tbsp;
- sugar - 1 tbsp;
- water (boiled) - 1 l;
Cooking process: chop the cabbage, coarsely grate the carrots. Then place the vegetables in a 3-liter jar and press down. Dissolve the spices in water, fill the jar with brine and place it in a bowl (during fermentation, cabbage juice may overflow). Keep in a warm place for 3 days, and after that put it in a cool place. The snack is ready!
After studying all the recipes, you can easily choose the one that suits you best, and taking into account our advice and your skills, the dish will turn out to be really delicious!
Say thanks for the article 2
Unlike sauerkraut, which takes weeks to prepare, pickled cabbage is ready to eat very quickly - literally in a few hours. Moreover, fermentation is a very complex and capricious process. Therefore, without sufficient experience it is difficult to get a good result. The same cannot be said about pickled cabbage, which is almost impossible to spoil, but various shades flavors are selected by adding various spices to the marinade. The salt and vinegar used in recipes keep dishes fresh for months. Therefore, prepared for the winter, they are as tasty as if they had just been prepared.
Spicy cabbage pieces in beetroot marinade
For this dish you will need small forks of cabbage, up to 3 kg. A little carrot about ten percent the size of a fork. Be sure to add thirty grams of hot red pepper to give the dish a piquant taste. You also need garlic, about half a head, without it the cabbage won’t turn out so fragrant. Beets are the most important ingredient; we’ll take more of them, about half a kilo, so that the brine and the cabbage itself turn out a beautiful rich red color.
You can quickly prepare cabbage for further processing as follows:
- The first step is to remove the top and damaged leaves;
- Divide the forks into four parts;
- Get rid of the stalk and cut the leaves into square pieces of 4-5 cm.
Pre-washed and peeled vegetables, namely beets and carrots, finely chop into cubes. We also peel the garlic and cut it into small pieces. And we put all this vegetable splendor in a clean three-liter jar in layers. At the very bottom there is cabbage, then other vegetables, pieces of garlic and pepper. You can compact it a little with a wooden mallet. And again - cabbage, carrots, beets with garlic and pepper, and so on until the container is completely filled.
For the marinade, use one liter of water two large spoons of salt and twice as much sugar. Be sure to throw a few bay leaves, a teaspoon of dill seeds and a handful of allspice into the water. As soon as the water boils, carefully remove the foam and simmer over low heat for 2-3 minutes. Add half a glass of sunflower oil and bring to a boil again. Meanwhile, add a couple of teaspoons of vinegar essence to the jar with cabbage and fill it to the top with boiling marinade.
If the dish is not prepared for preservation for the winter, then after 8-12 hours it can be served. Fast and tasty!
Cabbage with horseradish
To prepare this dish you need a head of cabbage; both white and red cabbage are suitable and, of course, horseradish roots(10% by weight of pickled cabbage). Grind the washed horseradish roots using a meat grinder or grater. Grate the carrots into long strips using a Korean grater.
If you are preparing white cabbage, then you need very little carrots - two to three percent of the cabbage mass. More carrots will turn the cabbage yellowish, but it will remain snow-white.
Shred the cabbage into long narrow strips, like noodles. Then, carefully so that the juice does not flow, mix it with carrots and put it in a container for pickling. Sprinkle small layers of cabbage-carrot mixture with chopped horseradish.
If you want to get spicy, “vigorous” cabbage, add more horseradish, up to 20% of the cabbage mass. For lovers of the rich taste of winter - frosty freshness, add a little mint to the marinade.
After the entire container is filled, you need to compact the cabbage a little with a wooden mallet.
In parallel with the procedure for packing the cabbage, we prepare the marinade. In a saucepan containing one liter of water, put a heaped tablespoon of salt and three teaspoons of sugar. Add vinegar essence (one teaspoon) directly to the container with cabbage and then fill it with boiling brine.
If the dish is prepared for long-term storage, better than him close iron lid . When preparing for the winter holidays, just cover it in plastic and put it in the refrigerator. Of course, after the jar has completely cooled down.
A quick way to prepare pickled red cabbage
Many people love red cabbage for its mushroom taste, salads made from it are excellent, and spicy pickled pieces are generally masterpieces.
Chop the garlic with a fork, finely chop the garlic, lightly pressing the pieces with the side of the knife blade. Chop the carrots using a grater or knife. Mix all vegetables in a saucepan. Add salt, mix, lightly kneading with your hands. Required:
- Red cabbage 2-3 kg;
- Two hundred grams of carrots;
- Half or slightly less than a head of garlic;
- One tablespoon of salt.
Preparing the marinade. In water, you need half a liter, stir two large spoons of sugar. Add spices: a tablespoon of coriander seeds, cumin (on the tip of a knife), peppercorns, half a tablespoon, bay leaves and red hot pepper pod. After boiling, simmer the broth over low heat for a couple of minutes. Remove from heat and add half a glass apple cider vinegar. Filter the spices first or immediately pour them through a strainer. Place under pressure.
After just four hours, the dish can be served.
Korean cabbage salad with beets
The salad prepared according to this recipe will be piquant, that is, the taste of the dish will be both spicy and sweet at the same time. It provides a very varied diet in winter. A, slight increase in concentration hot peppers in the given recipe will turn it into the king of snacks on the holiday table.
To prepare the salad, cut a couple of kilograms of white cabbage leaves into pieces about five centimeters in size. And grate half a kilo of carrots and beets on a coarse grater. Three large bell peppers shred into long noodles. Mix all the vegetables in one container and add a head of garlic there. Chop it into slices very finely or use a garlic press. Sprinkle the vegetables with one teaspoon of salt and three tablespoons of sugar. Mix everything thoroughly, rubbing lightly with your hands until juice appears. In the center of the salad we make a mound of a mixture of prepared spices:
- A teaspoon of black pepper;
- A teaspoon of red hot pepper;
- 2-3 buds of ground cloves;
- A teaspoon of freshly ground coriander;
- A tablespoon of sweet red pepper.
Half a glass of vegetable oil heat in a frying pan until light smoke appears. Add this hot oil to the container with the salad (pour it into the middle, where the spices are). Then stir thoroughly, preferably with your hands. Add half a glass of 9% vinegar and mix again. After this, the salad must be covered with a disk (plate) smaller in diameter than the container with the salad. Place pressure on top. Let it sit overnight. Ready in the morning!
Hello, Dear friends! Today I will introduce you to great recipes very tasty quick-cooking pickled cabbage.
It is one of my favorite vegetables. And many topics on my blog are already devoted to it. You can read how it is or. And they also make wonderful ones, not to mention those stuffed with it.
No matter what I make from it, it always turns out delicious. But still, I prefer quick recipes, since in my family the men are very impatient, give them everything at once.
While looking for new recipes for myself, I found a wonderful article about sauerkraut on my colleague’s website, there’s a lot there interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke.html. But let’s still return to our topic and try to prepare a very tasty marinated appetizer.
Before you start cooking, be sure to wash it and remove the top leaves. Since they may be too soft and have damaged areas.
This recipe is very easy and simple to prepare. It will take you little time, and you will get extraordinary pleasure from eating it. This type of cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.
Ingredients:
- White cabbage - 2.5 kg
- Carrots - 1-2 pcs.
- Garlic - 3-4 cloves
- Water - 1 liter
- Vinegar 9% - 0.5 cups
- Sugar - 0.5 cups
- Vegetable oil - 0.5 cups
- Salt - 2 tbsp. spoons
- Bay leaf, black pepper and allspice, cloves - to taste
Preparation:
1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the products for marinating.
2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, add salt, sugar, peppercorns, bay leaf and cloves. Pour in vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn off.
3. While it is cooking, mash the cabbage thoroughly with your hands until it releases juice. Add garlic and carrots passed through a press. Stir evenly.
4. Now you can pour the marinade over the vegetables. Using a masher, compact everything thoroughly. Cover it with a plate and place the weight. Leave at room temperature overnight.
5. And in the morning you can eat it or put it in jars and store it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.
Quick and tasty cabbage marinated in hot brine and vinegar
And this method is even faster. You can eat it literally after 3 hours. Just make it in the morning and by lunchtime you will have a wonderful appetizer for the main course, and put the rest in the refrigerator. It won’t stay there for long, I assure you.
Ingredients:
- Cabbage - 4 kg
- Onion - 1-2 pcs
- Carrots - 1 pc.
- Garlic – 5 cloves
- Honey -1 tbsp.
- Water -1.5 liters
- Vegetable oil - 200 ml
- Vinegar 9% – 100 ml
- Salt - 4 tbsp.
- Sugar - 250 gr
Preparation:
1. Let's start by preparing the vegetables. Chop the cabbage in the usual way: using a knife, a grater with a special attachment, or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Finely chop the garlic with a knife.
2. The next thing to do is prepare the brine. Pour water into the pan. Add sugar and salt to it, stir. Then add honey, mix again and pour in vegetable oil. Stir well and put on fire. Bring to a boil and add vinegar. Leave to simmer for another 20-30 seconds and turn off.
3. While the brine is boiling, mix the cabbage and carrots in a deep dish or basin. Next, add the onion and garlic and mix again. It is better to mix everything with your hands.
4. Pour the hot marinade evenly over the vegetables and mix lightly. Then place a plate on top, press it down a little so that the brine appears on top and completely covers the cabbage. Place a weight on top and leave it to salt for literally 2-3 hours.
5. After the elapsed time, remove the weight and plate. Place the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store them in the refrigerator. It can be stored refrigerated for 2 months. But in my family it doesn’t cost that much because it gets eaten very quickly.
Instant pickled cabbage with bell pepper
This recipe makes the cabbage simply amazingly tasty and very crispy. I have been cooking this way for many years and have never heard negative feedback. It not only cooks very quickly, but is also a blast to eat.
Ingredients:
- Cabbage - 1 kg
- Carrots - 1-2 pcs.
- Bell pepper- 1 PC
- Garlic 2-3 cloves
- Sugar - 2 tablespoons
- Salt - 1.5 teaspoons
- Vegetable oil - 50 ml
- Vinegar 9% - 3 tablespoons
- Water – 150 ml
Preparation:
1. Chop the cabbage into thin strips and place it in a deep bowl. Add sugar and salt there. Then stir lightly and crush it with your hands so that the juice stands out.
2. Cut the carrots into strips or grate them on a coarse grater. Peel the pepper from seeds and cut into thin strips. Put everything in the cabbage, add chopped garlic and salt. Mix everything evenly.
3. Pour into vegetables boiled water room temperature, vegetable oil and vinegar. Mix everything well again. Cover the vegetables with a plate and place pressure on the plate. Then put it in the refrigerator for 5-6 hours.
4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.
Recipe for pickled cabbage with beets and carrots in chunks: quick and tasty
If you marinate our cabbage with beets, it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be simply amazingly tasty, no doubt about it.
Ingredients:
- Cabbage - 1 head
- Carrots - 1 pc.
- Beetroot (medium) - 1 pc.
- Garlic - 4 cloves
- Water - 1 liter
- Vegetable oil - 100 g
- Vinegar 9% – 200 g
- Sugar - 100 gr
- Salt - 2 tablespoons
Preparation:
1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.
2. We begin to put everything in the jar. Place 1/2 of the beets on the bottom of the jar. Then part of the carrots. Next, part of the garlic and lay half of the cabbage on top, laying it very tightly. Then repeat the layers.
3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into the pan, add sugar and salt. Stir, put on fire and bring to a boil.
4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave until it cools completely, then put it in the refrigerator. In a day it will be ready to eat.
Cabbage marinated with vinegar, oil and carrots for a 3 liter jar
Here's another quick pickling recipe. The cabbage turns out so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. I once tried adding cilantro to it. My husband and girlfriend really liked it, but I didn’t. Apparently cilantro is clearly not my favorite green. But here everything is not for everyone.
Ingredients:
- Cabbage - medium head
- Carrots - 2 pcs.
- Garlic - 2 cloves
- Water - 1 liter
- Vegetable oil - 0.5 cups
- Sugar - 0.5 cups
- Salt - 2 tablespoons
- Bay leaf - 2 pcs
- Peppercorns - 2 pcs.
- Vinegar essence - 1 tablespoon
Preparation:
1. Chop the cabbage into strips and grate the carrots on a coarse grater. Mix everything in a deep dish and then put it in a 3 liter sterilized jar.
2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on the fire for another 3 minutes and turn it off. Then add garlic, vinegar essence, passed through a press into the pan and stir. Now pour the marinade into a jar with vegetables. Cover with something on top and leave until it cools, then close with a nylon lid and put in the refrigerator.
3. Within a day you can eat it. It tastes amazing and is very juicy and crispy. This appetizer will always be at home on any table.
Video on how to cook cabbage in 2 hours
Do you still have doubts and don’t fully understand everything? It doesn’t matter, I found a very detailed and understandable video recipe. After watching it, you should no longer have any doubts. I have written out the ingredients, but see for yourself how to prepare it.
Ingredients:
- Cabbage - 3 kg
- Carrots - 3-4 pcs.
- Garlic - 4 cloves
- Water - 1.5 liter
- Vegetable oil - 200 gr
- Sugar - 200 gr
- Salt - 3 tablespoons
- Vinegar 9% – 200 g
Well, now, I think, no one has any doubts anymore. You are convinced that everything is very simple and quick to prepare, and the result will only please everyone. When serving, you can add your favorite herbs, such as dill or parsley.
You have become familiar with very simple and quick recipes How to cook delicious pickled cabbage. Now all that’s left is to choose the option you like, stock up on ingredients and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.
All I can do is wish you bon appetit. Bye!
Cabbage is a universal product not only for cooking various dishes, but also for winter preparations. If you marinate it, it will be ready to eat almost immediately. This technology allows you to preserve beneficial properties.
The autumn harvest is best suited for preservation. Among the huge number of recipes, I chose several options for preparing a delicious snack. We will add various products and spices to it, and also use cold and hot methods. By the way, from this vegetable you can make spicy snack, which is not inferior to spicy zucchini, called « ».
These methods of marinating can be used not only in the fall for winter preparations, but also at any time of the year when you want to serve a delicious snack.
To increase shelf life, you should use only high-quality and natural products and follow the recipe.
This snack is frequent guest on the table. It is prepared for holidays and common days. Pairs perfectly with meat dishes, and is also used for making salads. The vegetable is ready to eat after 12 hours.
Ingredients:
- 1 kg cabbage;
- 1 sweet pepper;
- 1 carrot;
- 0.5 l of water;
- 7 tbsp granulated sugar;
- 1 tbsp salt;
- 6 tbsp 9% vinegar;
- 80 ml vegetable oil.
Preparation
First of all, let's prepare the marinade. Place salt, sugar, and sunflower oil. When the liquid boils, turn off the heat and pour in table vinegar.
Grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.
Remove the top limp leaves from the head of cabbage. Now chop the cabbage in the required quantity.
Place all prepared products in a separate bowl and mix them manually.
Place the salad tightly in glass jars and fill with prepared brine. We put the snack in the refrigerator.
In 12 hours tasty dish ready to eat. Bon appetit!
How to quickly prepare cabbage so that it is crispy and juicy
Exists great amount pickled cabbage recipes. To choose the right option for yourself, you should try several cooking methods. I suggest step by step instructions for preparing crispy cabbage.
Ingredients:
- 3 kg of white cabbage;
- 1 carrot;
- 100 ml vinegar;
- 200 ml sunflower oil;
- 3 peppercorns;
- 3 bay leaves;
- 2 tbsp salt;
- 100 g granulated sugar.
Preparation
In order not to be distracted during the preparation process, we will prepare all the products. Remove the top leaves of the cabbage and peel the carrots. We wash the ingredients with running water.
Cut the cabbage into strips of small thickness, and chop the carrots on a grater.
Mix the vegetables in a separate container, add peppercorns, bay leaves, table salt, sugar and pour in vinegar and oil.
Place the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After which, crispy cabbage can be served.
If you want to keep the snack for the winter, then it should be stored in a cool place.
A quick recipe for cooking cabbage in hot brine with vegetable oil
This salad is served with fish, meat, side dishes, and is also an excellent snack for vodka. Pickled cabbage must be served with festive table. But on weekdays it is also used to prepare a healthy dinner.
Ingredients:
- 1 head (2.5 kg) cabbage;
- 3 carrots;
- 3 cloves of garlic;
- 1 liter of water;
- 100 ml sunflower oil;
- 100 ml table vinegar;
- 1 cup of sugar;
- 2 tbsp salt.
Preparation
We prepare all the necessary products. Thinly slice the cabbage and grate the carrots. Mix the chopped vegetables in one bowl.
Peel the garlic and chop it with any in a convenient way. If you like to add this ingredient to your dishes, then be sure to get an early harvest.
To prepare the marinade, we boil water in a saucepan, then add oil, vinegar, granulated sugar and table salt. Pour hot brine over salad.
Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables into sterile jars and put them in a cool place.
After a day, the appetizer can be served. Stored in a cool place for a long time.
Delicious pickled cabbage with beets and apple cider vinegar
A dish prepared according to this recipe will be ready within a day. Therefore, take this option into account. The pickling process itself is quite simple, and even an inexperienced housewife can make such a preparation without special effort.
Ingredients:
- 2 kg cabbage;
- 5 cloves of garlic;
- 250 g beets;
- 1 liter of water;
- 150 ml apple cider vinegar;
- 5 peppercorns;
- 1 bay leaf;
- 3 tbsp salt;
- 3 tbsp sugar.
Preparation
Wash the peeled cabbage and leave for a few minutes to drain. excess liquid. Cut into fairly large pieces. Peel, then chop the garlic and grate the beets.
Pour water into a saucepan, add all the necessary ingredients and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.
Place cabbage, chopped garlic and beets in layers in a sterile jar one by one. Pour in the brine and leave the appetizer for 24 hours.
It is better to store the salad in the refrigerator. Take out the right amount from the jar when needed.
If you don't like chunky snacks, you can simply chop the vegetable to your liking. This will not change the taste.
How to quickly pickle cabbage with bell peppers: recipe for a 3-liter jar
This vegetable can be prepared with various products. To make the appetizer tasty, we will add a small amount of sweet pepper to it. In just one day, the aromatic and juicy cabbage will be ready.
Ingredients:
- 2 kg of white cabbage;
- 3 bell peppers;
- 2 carrots;
- 2 cloves of garlic;
- 1 onion;
- 2 tbsp 9% vinegar;
- 2 tbsp salt;
- 100 g white sugar;
- 3 tbsp vegetable oil.
Preparation
Peel the sweet pepper from seeds and cut into strips. We chop the cabbage in any convenient way: on a special grater, with a knife, in a food processor. Grate the carrots and chop the onion and garlic, as shown in the photo below.
Place the vegetables in a bowl and add salt, vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.
Now all that remains is to put the salad into sterilized jars and close the lids. It is better to eat the snack after a couple of days, when the food is well soaked in the marinade.
Pickled sweet cabbage with vinegar in 2 hours
If you urgently need a cabbage snack, it can be made in just a couple of hours. This salad has a sour and sweet taste. You can pickle vegetables using this recipe at any time of the year.
Ingredients:
- 1 kg cabbage;
- 1 carrot;
- 1 onion;
- 250 ml water;
- 50 ml olive oil;
- 30 ml table vinegar;
- 50 g sugar;
- 1 tbsp salt.
Preparation
We wash, peel and cut the necessary vegetables into small pieces or strips. Carrots and onions should be the same size. Then mix everything in a separate bowl.
To make the marinade, add sugar, table salt, vinegar and lastly oils to a saucepan with water.
Place the container on the stove and bring to a boil, and immediately remove from the heat.
Pour the cooled brine over the vegetables and leave for a couple of hours at room temperature.
For the salad to have a more pronounced taste, it should be sealed in sterilized jars and left in the refrigerator for 2-3 days. This makes it even tastier.
How to prepare cabbage for the winter in large pieces in a saucepan
Thanks to this recipe, we get a complete salad, which can serve as a separate dish or served with meat or a side dish. If you wish, you can prepare cabbage in jars if you plan to store it until winter.
Ingredients:
- 1 fork white cabbage;
- 200 g carrots;
- 100 g celery stalk;
- 200 g sweet pepper;
- 200 g onions;
- 150 ml apple cider vinegar;
- 100 g salt;
- 150 g sugar;
- Garlic;
- Peppercorns.
Preparation
We prepare all the necessary vegetables, wash and cut into small pieces of any shape. But we cut the cabbage into fairly large pieces, as shown below (not in the photo).
Now place the ingredients in the pan in layers. First a vegetable mixture, then slices of cabbage, and again assorted on top. Then pour in the marinade. To make a brine in water, mix these ingredients and bring to a boil.
Leave the cabbage under pressure for 3 days.
But the salad can already be consumed every other day. It turns out tasty and juicy. Store it in the refrigerator.
Instant pickled cabbage with vinegar - recipe, just like in the canteen
If you like the taste of coleslaw served in public cafeterias, then this option is for you. The snack can be eaten within 30 minutes. Watch the video for step-by-step cooking technology:
Now you know how to make a pickled snack anytime in just a few minutes. If desired, add various spices and herbs, taking into account your taste preferences. Bon appetit!
Step-by-step recipe for spicy cabbage with hot peppers for the winter
This marinating option is suitable for people who prefer snacks with a savory taste. You can make this salad very quickly and without much effort. So take note.
Ingredients:
- 2 kg cabbage;
- 1 head of garlic;
- 2 pods of hot pepper;
- 300 g carrots;
- 1 liter of water;
- 100 ml 9% vinegar;
- 3 tbsp sugar;
- 2 tbsp salt;
- 200 ml sunflower oil.
Preparation
Remove the top leaves from the head of cabbage, then rinse and leave on a towel to dry completely. After this, finely chop it. Grind the carrots on a coarse grater.
We pass ½ of the head of garlic through a meat grinder, and we will use the remaining cloves in their entirety. Cut the hot pepper into small pieces. To make the snack spicier, do not remove the seeds.
In a wide bowl, alternately place the carrots, pressed garlic, and shredded cabbage. Place garlic cloves and hot pepper between the layers.
Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and, after cooling, pour it into the bowl with vegetables. Cover the container with a lid and place a weight on top.
After a couple of hours, distribute the salad into sterile jars and place in the refrigerator for several hours. The next day the snack will be completely ready to eat.
Quick salted cabbage with cold marinade for the winter
To quickly pickle cabbage, use this recipe. We don't need to cook the brine. This method is one of the simplest, and the salad turns out very tasty.
Ingredients:
- 1 kg cabbage;
- 1 bell pepper;
- 2 medium sized carrots;
- 2 cloves of garlic;
- 150 ml boiled water;
- 3 tbsp 9% table vinegar;
- 50 ml sunflower oil;
- 1.5 tsp salt;
- 2 tbsp granulated sugar.
Preparation
Finely chop the cabbage, add sugar and salt and mix thoroughly with your hands. Put it aside for now.
Grate the carrots on a fine grater or cut into strips. Grind the sweet pepper into thin pieces. Place everything in a bowl with cabbage.
Now pour water at room temperature into the salad, oil and table vinegar, mix everything well. If desired, you can stir all the ingredients for the marinade in water and then pour it over the appetizer. Do whatever is more convenient for you.
Leave the salad under pressure for a couple of hours. Use any container of water as a load.
For a richer flavor, refrigerate the coleslaw for at least six hours. Bon appetit!
Georgian pickled cabbage without sugar
Georgian cuisine is famous not only for its meat dishes, but also delicious snacks. Vegetables prepared in this way will not leave even sophisticated chefs indifferent.
Ingredients:
- 700 g cabbage;
- 1 carrot;
- 1 beet head;
- 1 onion;
- 1 onion;
- 750 ml water;
- 1 tbsp table salt.
Preparation
Cut the head of cabbage in half, then divide it into several large slices. Prepare all the other vegetables, cut them as shown in the photo or into another shape.
Place the prepared products in a clean and dry liter jar, sprinkle salt on top and fill with boiled chilled water.
Close the jar with a nylon lid and leave to marinate for at least one day.
For a brighter taste, serve the salad no earlier than three days later. The snack will acquire a pleasant color and aroma. Bon appetit!
How to pickle cabbage and carrots without vinegar (long-term storage recipe)
You only need half an hour to make a delicious cabbage snack. It keeps well throughout the winter. If you want, you can serve it on the second day.
Ingredients:
- 200 g cabbage;
- 1 carrot;
- 1 tbsp salt;
- 1 tbsp sugar;
- 2 cloves;
- 50 ml vinegar;
- 2 bay leaves;
- 4 peppercorns.
When preparing a larger salad, increase the amount of ingredients proportionally.
Preparation
First, wash the vegetables well. cold water. Finely chop the cabbage and carrots. For convenience, you can use a grater or food processor.
We crush the vegetables with our hands and put them in a sterile jar. Pour boiling water over everything for a quarter of an hour. After this, drain the liquid, bring to a boil and pour it back into the container with the food.
After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and table vinegar. Pour the hot marinade over the cabbage and screw on the lids.
Leave the jars to cool upside down and then put them in a cool place.
Preparation for the winter from cabbage and horseradish
For lovers savory snack I’ll love another recipe for pickled cabbage. The salad goes well with boiled potatoes, herring and meat.
Ingredients:
- 1 fork cabbage;
- 1 horseradish root;
- 2 carrots;
- 1 liter of water;
- 150 ml vinegar;
- 3 cloves of garlic;
- 120 ml sunflower oil;
- 100 g sugar;
- 2 tbsp salt;
- Peppercorns, bay leaves and cloves to taste.
Preparation
Chop white cabbage and carrots or grate them on a Korean grater. We should get thin strips of vegetables. Peel the horseradish root and cut into strips.
Mix all the products and squeeze the garlic into a bowl through a press.
Place a container of water on the stove and add all the specified ingredients into it. After boiling, cook for about 4 minutes. Pour the prepared brine over the cabbage, which we have previously distributed into sterile jars.
The savory snack can be stored for a long time in a cool place.
How to cook Korean cabbage at home
There are a huge number of Korean recipes. We will make pickled cabbage one of the most simple ways. The salad turns out spicy with a sweetish taste.
Ingredients:
- 1 head of cabbage;
- 1 beet head;
- 1 carrot;
- 500 ml water;
- 25 ml table vinegar;
- 3 sprigs of cilantro;
- 1 tbsp table salt;
- 2 tbsp white sugar.
Preparation
We pre-rinse all the necessary vegetables with cold water. Then chop or grate them and mix in a deep bowl with the addition of cilantro.
We compact the products into a sterilized jar and fill them with brine. To prepare the marinade, dissolve sugar and salt in a saucepan with water. After boiling, add vinegar and cook for another 2 minutes.
We close the jars with nylon lids. When the workpiece has cooled, we put it in the cellar, pantry or refrigerator.
Quick pickled cabbage with cucumbers
This recipe produces a complete vegetable salad, rich in vitamins and nutrients. The dish contains a minimum of calories, so your figure will not suffer. How to prepare such a snack, watch the following video:
Choose any option for pickling vegetables that you like best. And don't be afraid to use the spices you prefer most. Thanks to such experiments, you will eventually come up with original recipe, which will appeal to all family members.