Cabbage in a variety of options is often used to prepare snack foods. Sauerkraut or pickled cabbage is especially good in this regard. This crispy, fragrant and beautiful snack is not only tasty, but also useful, because cabbage contains many vitamins, including ascorbic acid, which favorably affects the state of immunity.
Pickled cabbage cooks faster than sauerkraut. Typically, such an appetizer can be served to the table in a day. In addition, it is possible to reduce the time for preparation of products by eliminating the chopping process, and slicing cabbage in large pieces.
For example, you can cook cabbage in Gurian. This delicious, spicy appetizer is essentially just pickled cabbage with beets. Such a cabbage looks very attractive, as it acquires a pleasant raspberry color.
To prepare it, we need one carrot per kilogram of cabbage, one small beetroot, three or four cloves of garlic, half a glass of vegetable oil. Those who like spicy foods can put chili peppers to taste. For the marinade, we need half a liter of water, a tablespoon of salt, half a spoon of sugar, half a glass of table vinegar (9%). It is better if the vinegar is apple, as it has a pleasant aroma.
You can marinate cabbage in glass jars or enameled trays or pans. Aluminum utensils are categorically not suitable for these purposes.
Since this is pickled cabbage in slices, we will not use a shredder, but simply cut the cabbage into fairly large squares. Beets and carrots need to be peeled. Three carrots on a coarse grater, and beets are best cut into thin semicircles. Mix vegetables and fill them with vegetable oil, mix.
Now prepare the marinade. To do this, set to boil half a liter of water, adding salt and sugar to it at the norm. For flavor, you can put a few peas of allspice and a bay leaf. Remove the boiling brine from the stove and pour vinegar into it. Now fill the prepared vegetables with a hot marinade and press them with a press so that they do not float. After the liquid cools down, put the dishes in the refrigerator, stand there for a day and our pickled cabbage with beets is ready, you can serve it on the table.
Pickled cabbage with beets can be cooked for the future, like a harvest for the winter. In this case, the vegetables need to be decomposed in clean jars, pour boiling marinade. Then cover with tin lids and set aside for sterilization for 20-25 minutes. After sterilization, the jars must be hermetically sealed. Marinated cabbage with beets prepared in this way will retain their taste and color for 6-8 months.
If you do not like beets, then you can cook other options for this popular snack. For example, pickled cabbage with apples. For this purpose, of course, the Antonovka is best suited, but you can use another variety of apples that have a sour taste. The technology for cooking cabbage remains the same, only instead of beets, you need to take 150 grams of apples, peeled and cut into thin slices.
An excellent appetizer and pickled cabbage with bell pepper. To prepare this salad, you need to take three hundred grams of carrot and bell pepper per kilogram of cabbage. And it is better to choose fruits with red pods, so our snack will look more elegant. This version of pickled cabbage is cooked in a cold way.
Cabbage and pepper should be chopped with ribbons, grate the carrots, using a grater with large holes. Stir the vegetables, add 150 grams of vegetable oil, 100 grams of sugar, 50 grams of salt and 150 grams of vinegar (9%). Mix well again and leave for a couple of hours until the vegetables give juice. Then, along with the juice, put the vegetables in jars and take them to a cold place. Such a salad can be eaten almost immediately, but after 1-2 days it will become even tastier.
Enjoy your meal!