Instant Pickled Cabbage: Recipe

Previously, cabbage was mostly fermented. This traditional homemade preparation was considered an ideal snack that could be consumed every day and even put on a festive table. But this method has one main drawback. The process of preparing sauerkraut lasts quite a long time, but this is not always convenient. Pickled cabbage is a faster option. Thanks to the simple technology of the usual ingredients, an original snack can be prepared in a matter of hours. There are many interesting and rather original recipes for this. For example, we can consider only a few of them.

Basic version

Fans of vegetable salads will definitely like pickled cabbage cooked using the classic pouring option. Everything is extremely simple here. To prepare such a solution for one liter of water you need to take:

• 20 grams of edible salt;
• 200 grams of sugar;
• 100-110 grams of any vegetable oil;
• 250 grams of vinegar;
• 8 cloves of garlic.

In addition to cabbage, other vegetables are not required for this option. To prepare such an appetizer is quite simple:

1. Chop the cabbage into strips. For work, it is better to take slightly flattened heads of cabbage. Cabbage is always sweeter and juicier in them. Put the crushed mass into a pot or other container.
2. Heat the water.
3. Add to it all the spices according to the recipe and bring the composition to a boil.
4. Pour the cabbage with the cooked marinade.
5. Set on top oppression and leave the product in this condition overnight. In the morning, you can put the cabbage in glass jars and put it in the refrigerator.

On the same day, a juicy and very fragrant salad can be served directly to the table and eat with pleasure.

Crispy Cabbage with Curry

Using non-standard ingredients, you can give your favorite snack an unusual taste and aroma. Pickled cabbage will be more spicy and crispy. True, this will require a little more time and the following set of basic components:

• 1 kilogram of cabbage (white cabbage);
• 25 grams of sugar;
• 50 grams of table vinegar and the same amount of any vegetable oil;
• a little black pepper (ground);
• 2 teaspoons curry seasoning;
• 30 grams of salt.

Such a dish is prepared in steps:

1. First, cabbage should be cut into small cubes.
2. Transfer the crushed product to any deep container. It can be a pan, bucket or cistern. It all depends on the total amount of the main product.
3. Pour dry ingredients into the container, mix well and leave for about 1 hour.
4. Pour oil with vinegar into the cabbage. Mix the contents of the container again and set on top oppression.

Such cabbage will marinate for about 4 days. During this time, it must be constantly stirred. The result is a crisp, moderately spicy appetizer of a pleasant golden color, which will make a real sensation among relatives and friends.

Good to know

For pickled cabbage to be truly tasty, you need to know the basic rules and principles that need to be considered in the process of its preparation. Experienced chefs advise:

1. For pickling, it is better to take autumn cabbage. Heads of cabbage should be tight and tight.
2. You can pickle not only white cabbage, but also red, cauliflower, Beijing and even Brussels sprouts. The main thing is to choose the right recipe.
3. For quick pickling, the solution must be hot (or warm). The colder the fill, the longer the process will take.
4. The first stage of pickling must necessarily take place at room temperature. After this, the product can be cleaned in the cold.
5. The main composition of the marinade: sugar, water, vinegar, salt, oil. In addition, you can use other products: carrots, onions, sweet peppers, beets, garlic and fresh herbs.
6. Regular table vinegar can be replaced with the same amount of apple. It is much healthier and has a milder taste.
7. To give the finished dish a special aroma, you can use various spices: cloves, coriander, caraway seeds, bay leaf and rosemary.
8. You can marinate cabbage in any container. However, it does not need to be pre-sterilized.

Following these rules, you can be sure that the cabbage will turn out juicy, fragrant, crispy and really tasty.

Cabbage with carrots in one day

In Russia, usually sauerkraut along with carrots. She gave the finished dish a pleasant orange tint and a peculiar taste. As practice shows, cabbage can also be pickled with carrots. Quickly, literally in a day, an amazing snack is obtained, which is not a shame to put even on the festive table. For this option you will need:

• 1 kilogram of fresh cabbage;
• 250 milliliters of water;
• 3 carrots;
• 2 bay leaves;
• 30 grams of table vinegar;
• 3 cloves of garlic;
• 25 grams of sugar;
• 2 buds of cloves;
• 3 peas of allspice and familiar black pepper;
• 35 grams of refined vegetable oil;
• 20 grams of fine salt.

The cooking process of such a dish consists of several stages:

1. Chop the cabbage. It does not have to be very large. It’s better to do something in between.
2. Grate the carrots gently on a coarse grater.
3. Put a layer of cabbage in a clean, deep container. Before that, you need to gently squeeze it with your hands.
4. Put carrots on top. Repeat layers until the products run out.
5. About half add 1/2 of the prepared spices. Pour the rest from above.
6. Add oil.
7. In boiling water, dilute vinegar and pour the prepared solution into a container.
8. Mix everything well and leave the food in the room for about 6 hours (you can even overnight). In order for aromas to be distributed evenly, during all this time the products need to be mixed several times.

In the morning, the cabbage can only be decomposed into smaller containers and refrigerated. The appetizer is ready. In the evening it can already be served on the table.

Quick and easy

Cooking pickled cabbage can be accelerated as much as possible. For this, experienced housewives are advised to use the following set of products:

• 2 kilograms (about 1 large head of cabbage) of cabbage;
• 2 carrots;
• 3 cloves of garlic;
• 1 bell pepper (optional).

For marinade you will need:

• 1 liter of water;
• 3 bay leaves;
• 60-70 grams of fine salt;
• 200 grams of sugar;
• 2 full cups of vinegar and refined vegetable oil.

Cooking Technology:

1. Wash vegetables and peel if necessary.
2. Chop cabbage arbitrarily in large enough pieces.
3. Chop the garlic into thin slices.
4. Chop the carrots using the usual coarse grater.
5. Mix it with garlic.
6. Lay the vegetables in a pan in layers. At the same time, cabbage comes first. And then garlic with carrots.
7. To prepare the marinade, mix the water with sugar and salt, and then add the parsley. Boil the solution. Lastly add oil with vinegar.
8. Pour the marinade products and put them under oppression.

After 3 hours, you can already enjoy juicy cabbage with a pleasant aroma.

Georgian cabbage

Pickled vegetables are loved not only in Russia. In the countries of the Caucasus, these dishes are also respected. True, they make them their own way. To feel the difference, we pickle instant cabbage in Georgian. To do this, you will need:

• 2 kilograms of ordinary cabbage;
• 2 pods of hot pepper (or 5 grams of ground red);
• 1 large beetroot;
• 2 medium heads of garlic;
• 1 bunch of parsley and dill.

For marinade:

• 75 grams of sugar;
• 1 liter of cold water;
• 4 bay leaves;
• 60 grams of salt;
• 100 grams of 9% vinegar;
• black or allspice peas.

The recipe for such a dish is slightly different:

1. Each head of cabbage is cut into 8 parts. Remove most of the stump. This should be done carefully so that the leaves do not crumble.
2. Chopped peeled garlic. The shape of the pieces does not matter.
3. Peel and cut beets in half rings.
4. Chill hot pepper in circles without removing seeds.
5. Put beets at the bottom of a deep container. Coloring products will go from the bottom.
6. Tightly lay the pieces of cabbage on top.
7. The next layer will again beets with the rest of the ingredients (garlic, pepper and herbs). Repeat alternation until all products have run out. Beets with spices and herbs must be on top.
8. Now you need to make a marinade. Dissolve salt and sugar in water at the same time. Then bring it to a boil and wait 2 minutes. Then add the rest of the ingredients.
9. Pour the contents of the container with boiling solution. Separate cabbage leaves can be placed on top and a load can be placed on them. It can be a regular liter jar of water.

After 3 days, the finished cabbage of a pleasant purple hue can still be chopped, transferred to small cans and refrigerated.

Cabbage with bell pepper

According to many housewives, it turns out very delicious pickled cabbage with sweet bell pepper. And she is preparing pretty quickly. For work you will need:

• 800 grams of cabbage;
• 1 liter of cold water;
• 200 milliliters of table vinegar;
• 3 carrots;
• 60 grams of salt;
• 6 cloves of garlic;
• 2 bell peppers;
• 200 grams of sugar;
• 100 milliliters of vegetable oil.

Cooking Method:

1. Chop the cabbage. You can do this with a knife or use a special device.
2. Grind carrots on a "Korean" grater.
3. Pepper seeds and cut into very thin strips.
4. Mix the products, put them in jars and compact them tightly. Place whole cloves of garlic in the middle of each bowl.
5. In a saucepan, mix the ingredients for the marinade and bring the solution to a boil.
6. Pour still hot liquid into cans. It should completely cover the cabbage.
7. Cover the banks with lids and refrigerate for a day.

Literally in 1 day the original cabbage with a pleasant aroma will be completely ready.

Sweet cabbage

There is another not quite ordinary recipe. You can marinate the cabbage so that as a result it turns out to be sweet and crispy. Such an original salad will appeal to many. You will need the following products:

• 1 onion;
• 2 kilograms of cabbage;
• 2 carrots.

To fill:

• 500 milliliters of water;
• 100 grams of sugar;
• 150 milliliters of vegetable oil;
• 45 grams of salt;
• 100 milliliters of vinegar.

Cook such a cabbage for long. It will take the simplest steps:

1. Wash all vegetables and cut into strips of approximately the same size.
2. Add salt and sugar to the water and bring it to a boil. Once they dissolve, add the oil with vinegar.
3. Transfer products to prepared containers, pour boiling marinade and cover with lids. You should not ram vegetables. Otherwise, they will not be crispy.

At room temperature, food cans should stand. At least 30 minutes. After that, you can open them and try an unusually tasty salad. To make the dish more sweet, some add a little washed raisins to the recipe.