Juicy, crisp cabbage in the marinade is always out of place on any table, including the festive one. In addition, it is also very useful, since in this form it retains most of the vitamins and minerals. Pickled cabbage, or bomb cabbage, is cooked no more than a day, while in taste it is not much inferior to sauerkraut. Below are eight recipes for preparing bomb and quick pickled cabbage, which are easy to prepare and have a great taste for the prepared dishes.
Bomb Cabbage: A Traditional Recipe
Bomb cabbage is a quick pickled white cabbage. The technology of its preparation is somewhat similar to pickling. Vegetables are still chopped and rammed into a jar, but you do not need to wait until the fermentation process starts. It is enough to pour the cabbage with boiling marinade, and after a few hours it will be ready.
Step by step preparation of bomb cabbage is as follows:
- Cabbage is chopped (500 g per a can of 800 g).
- Carrots (100 g) are grated, and a large apple is peeled and cut into small slices, a clove of garlic is chopped.
- Prepared vegetables are rammed tightly in a jar.
- A marinade is prepared for cabbage from water (120 ml), vegetable oil and vinegar 9% (35 ml each), sugar (2 tablespoons), salt (12 g), several peas of pepper and bay leaf.
- All products for the marinade (with the exception of vinegar) are placed in a pan for further boiling on the stove. Vinegar is added to the marinade in the last turn, after boiling the liquid.
- Vegetables in the jar are poured with hot marinade.
After this, the jar is covered, stands 12 hours (night) on the table, then hides for 3 hours in the refrigerator. After cooling, you can eat bomb cabbage.
Best instant pickled cabbage: 3 liter recipe
The following bomb cabbage recipe has much in common with the previous one. The only difference is that in the second case, a three-liter can of cabbage is pickled, so the amount of ingredients changes. In general, cooking technology is preserved.
Bomb cabbage, the recipe of which is proposed below, involves the preparation of a marinade from so many ingredients: oil and vinegar (140 ml each), sugar (85 g), salt (55 g), 6 peppercorns, bay leaf (3 pcs.). All ingredients are placed in a pot of water (500 ml) and brought to a boil on the stove. Hot marinade is poured into a jar of rammed cabbage. Vegetables must first be cut (2 kg of cabbage, 350 g of carrots, 4 large cloves of garlic).
A day after pickling, juicy and crispy instant bomb cabbage is obtained. The reviews for this recipe are just wonderful. If all proportions are clearly maintained, the cabbage turns out to be tasty, aromatic, moderately acidic, with a pleasant sweetish aftertaste.
Korean style pickled cabbage
Vegetable according to this recipe is chopped arbitrarily, mixed with carrots and garlic and poured with hot marinade. Bomb cabbage is also being prepared, the recipe for which is presented above. Meanwhile, red hot pepper is added to the marinade, so it turns out to be hot.
First, cabbage (3 kg), carrots (0.4 kg) and garlic (2 heads) are cut. All vegetables are stacked in layers in a large pot. After this, the marinade is prepared from water (1 l), oil (1 tbsp.), Sugar (180 g), salt (75 g), red pepper (¼ tbsp.). When the water boils, you need to add vinegar 70% (4 tbsp. Tablespoons). Pour the vegetables in the pan with boiling brine, put a flat plate on top, on which to put the load. After 4 hours, you can try cabbage.
Bomb Cabbage Recipe with Pepper and Cucumber
For those who want to make not only tasty, but also beautiful cabbage, the following recipe has been specially prepared. To vegetables (1/2 head of cabbage and carrots) red bell pepper and cucumber, cut in half rings, are also added. Then all the ingredients are rammed into a jar and poured with marinade. To prepare it, bring to a boil water (0.5 l) with salt (12 g), sugar (40 g) and vinegar (2.5 tbsp. Tablespoons). Then pour the marinade into a jar with chopped vegetables.
Bomb cabbage, the recipe for which, as you see, is quite simple, will be ready in 20 hours. Before cooling, the marinade of the bank should be on the table in the room, after which it can be sent to the refrigerator.
Pickled cabbage with beets
For the preparation of pickled cabbage, all vegetables must be cut quite large. Head of cabbage is cut into large pieces of square shape, carrots and beets - in plates, like the head of garlic. In addition to these vegetables, it is necessary to prepare several branches of celery. All ingredients are rammed into a jar in layers: first - half a cabbage, then - garlic, beets, carrots and whole branches of celery. Then repeat the layers again.
Marinade for cabbage is prepared from water (1500 ml), salt, sugar (3 tbsp. Each). When the liquid boils, add the juice of half a lemon to it (you can whole if you like sour cabbage). Ready marinade pour vegetables in a jar. Cover with a silicone lid and leave in the room for 24 hours, then rearrange the jar in the refrigerator.
Pickled Cauliflower
Disassembled cabbage for inflorescences (1 kg) put in a pan or jar. Add carrots, bell peppers, celery stalks, hot pepper to taste to this. Next, you need to cook marinade for cabbage. To do this, boil 3 cups of water with vinegar and sugar (3/4 tbsp.), Salt (20 g), bay leaf and peppercorns. After the marinade boils, it should be poured into a jar (pan) with vegetables.
Immediately after cooling, the container with cabbage is sent to the refrigerator for 48 hours. After time, pickled inflorescences can be eaten.
Georgian pickled cabbage
To pickle cabbage according to this recipe, you will need almost the same set of ingredients as in the previous versions. This will be a head of cabbage (2.5 kg), large beets and garlic (2 heads). You will also need red pepper (½ teaspoon) and any greens, even frozen.
Head of cabbage is cut into 8 parts. It is marinated in this form, but when served on the table, you can chop it at your discretion. You need to cut a head of cabbage so that the cabbage does not fall apart. Then cabbage and sliced vegetables are stacked in a pan in layers and poured with marinade. To prepare it, you need to boil 2 liters of water with salt (50 g) and sugar (100 g). You can also put spices and spices to taste, and pour vinegar (200 ml) at the very end of the preparation. On the cabbage drenched in marinade put oppression for a day.
Delicious pickled cabbage instantly becomes much better after a week of storage in the refrigerator. But you can serve it to the table at least the next day after pickling.
Instant marinated red cabbage
You can marinate not only white cabbage, but also red cabbage. To do this, cut it (1.5 kg), add carrots, garlic (3 cloves) and a tablespoon of salt. Cabbage with other vegetables should be mixed well with salt and rammed in a jar. Now you need to cook the marinade. To do this, boil 500 ml of water, adding salt (25 g), sugar (2 tablespoons), peppercorns (1 tablespoon), cumin and pepper (½ teaspoon each) to it. After boiling the liquid, pour 160 ml of vinegar (apple) and add the lavrushka. Pour the cabbage with the prepared marinade and leave the jar on the table under the lid.
The bomb cabbage, the recipe of which you are currently reading, will be ready 4 hours after cooking. Meanwhile, it can be stored in the refrigerator for up to two weeks.