It's not for nothing that the cabbage is called the queen of the garden. This vegetable was the main dish of Europeans before the discovery of America, when it was pushed by potatoes from the leader’s pedestal. Therefore, cabbage dishes are apparently invisible. It is eaten fresh, in salads, boiled in soups, stewed and, of course, pickled and pickled. In addition, there are many types of cabbage: white and red cabbage, cauliflower, Brussels, Savoy, Chinese, Beijing, broccoli, kohlrabi ... And they are all full of vitamins and valuable minerals and very tasty. Most types of cabbage can be harvested for the winter. Fermentation takes a long time, while pickling can be accelerated. It is best to use a white-headed look for this type of cooking. This article will present a selection of instant recipes for delicious pickled cabbage. The red look is also very tasty. But its leaves are harder and require long pickling. Cabbage can be combined with other vegetables. Each time the dish will delight you with new taste nuances.
The benefits of pickled cabbage
Thermal processing of products reduces their beneficial qualities. Vitamins are destroyed, and fats increase the percentage of cholesterol. With prolonged pickling, useful substances are also “washed out”. But if you use a quick recipe for pickled cabbage, vitamins remain inside the vegetable. Therefore, this dish is more useful. At the same time, cabbage ceases to be stiff and crackles like fresh. The cooking process is very simple. First marinade is made. Chop the cabbage into thin strips or cut into large pieces. Do the same with related products - beets, carrots, horseradish, etc. All vegetables are poured with quick-acting marinade. After two to three hours, or even earlier, the dish can be served at the table. Pickled cabbage is tasty in and of itself. In addition, it can be included in other dishes - both cold and hot. From it you can make cabbage soup, bigos, salads.
Cabbage + onion
Let's start our selection with the simplest recipes. Pickled cabbage with onions are a great duo. We supplement them with a minimum of spices. So let's get started.
- Two kilograms of white cabbage finely chopped. Do not forget to cut the stitches.
- We clean and chop three onions in the same thin, almost transparent rings. Mix two vegetables.
- In a pan or a three-liter jar, we put several peas of black pepper and a couple of leaves of laurel. Place cabbage with onions on top.
- In another saucepan, cook the marinade. We boil a liter of water, dissolve in it one tablespoon of salt and two - sugar. Turn off the fire and pour in an incomplete glass of 6 percent vinegar.
- Immediately pour the vegetables with a hot marinade. Cover, leave at room temperature. The dish will be ready the next day.
- We strain and serve, seasoned with vegetable oil or mayonnaise.
Large pieces of cabbage
Rub carrots with chips. Finely chop two or three cloves of garlic. Mix it with carrots. This recipe for pickled cabbage does not require chopping it, but chop it in large pieces so that the leaves are two centimeters square. In one pan we collect one liter of water and put it on fire. In the other, lay in layers carrots with garlic and cabbage. When the water boils, we dilute three tablespoons of it “with a hill” of salt and eight tablespoons of sugar in it, throw five bay leaves, pour in a glass (200 milliliters) of table vinegar and refined vegetable oil. Let’s boil a little. Then pour boiling marinade cabbage with carrots and garlic. That vegetables did not emerge, we establish oppression. It may be a plate on which we place a jar of water. After two hours, the liquid can already be drained, and the finished dish is served at the table.
Instant recipe for delicious pickled cabbage
One medium-sized head of cabbage is finely chopped. Sprinkle with a tablespoon of salt and remember with your hands to quickly stand out juice. Large carrots rub with large chips. We clean the whole head of garlic, squeeze the cloves through a press. Two onions finely chopped. Add these vegetables to the cabbage. Soak one hundred grams of raisins in hot water so that the berries of the dried grapes slightly swell. Ten minutes later, decant and add to other ingredients to give a bit of sweetness to delicious pickled cabbage. The recipe suggests making the following filling for the dish:
- Boil half a liter of water, dissolve a glass of sugar in it.
- Pour 220 ml of vegetable oil into this syrup. After that, we will bring the liquid to a boil again.
- Turn off the heat under the saucepan and pour half a glass of 6 percent vinegar.
- Stir the marinade and add a few portions to the cooked vegetables.
- Put the lid on the saucepan. We wait about five minutes, and serve.
White cabbage + two carrots
The ingredients for this dish should be chopped coarsely. Peel the head of garlic. We’ll only cut the cloves so that the juice can stand out, but leave it intact. Two carrots rubbed with large chips. And cut three kilograms of white cabbage into squares or thick straws. Mix all the vegetables, put them in a pan. In another container, boil a liter of water with three bay leaves. Let's dissolve in it a glass of sugar and two tablespoons of salt. Pour one hundred milliliters of vegetable oil and three fourth cups of table vinegar. Remove the marinade from the heat. Letting cool slightly, pour the vegetables. The recipe for pickled cabbage prescribes to put oppression on the dish. When the marinade has completely cooled down, you need to pick up the heaviness, transfer the vegetables to a glass jar and store it in the refrigerator.
White cabbage + carrot + bell pepper
The three main components of the dish are voiced in the name of the recipe. Pickled cabbage will be ready in a day. Cut carrots and sweet bell pepper (one piece for each kilogram of cabbage) into thin strips. Similarly, chop the main ingredient of the dish. At the bottom of a large pan, lay out two bay leaves, ten peas of pepper. Place mixed vegetables on top. Dissolve in a glass of boiling water a tablespoon of salt and twice as much sugar. Pour in 50 milliliters of vegetable oil. Bring to a boil again. Turn off the heat and add five tablespoons of 6 percent vinegar. Immediately pour the marinade into the prepared pan with vegetables. It is better to cook this dish in the evening. Then you can leave it under the lid for the night, and in the morning put it in the refrigerator. Already by dinner, you can serve delicious pickled cabbage to the table.
Recipe "Sunny" (with turmeric)
We chop the average head with a thin straw. We clean the carrots and rub. Three cloves of garlic finely chopped. Mix vegetables in a bowl. Sprinkle them with a teaspoon of turmeric. We mix, slightly pressing on the cabbage, so that it starts up the juice. Pour half a glass of water and vegetable oil into a saucepan. Dissolve a soup spoon of salt and one hundred grams of sugar. Bring to a boil and turn off the heat. Add half a glass of table vinegar. Pour cabbage with vegetables and turmeric into the hot marinade. Install oppression. The dish will be ready for use in a day. If desired, other spices can be added to the recipe, in addition to turmeric. Saffron and curry will add a “sunny” color to the cabbage. A dish will only win if you include cardamom and large peas of allspice in the ingredients.
Cabbage + beets + carrots
The dish seems to be made from red-headed vegetable. But for speed, the recipe suggests taking ordinary cabbage. Three kilograms of white heads of cabbage are shredded with large straws, cutting out stumps. Peel and cut the carrots and beets (one at a time). Lay the vegetables in layers in a wide pan. We cook marinade like this. In a saucepan with a liter of cold water, add:
- an incomplete glass of table (6 percent) vinegar,
- one hundred milliliters of vegetable oil,
- seven very finely chopped cloves of garlic,
- 150 grams of granulated sugar
- two tablespoons of “with a hill” of salt,
- a few peas of allspice.
Put the saucepan on the fire. Bring to a boil. Let cool a little. Pour the vegetables. The recipe for pickled cabbage, beets and carrots prescribes to establish oppression. When the vegetables have cooled, they need to be moved to the refrigerator, without removing the severity. The dish will be ready the next day.
Georgian recipe
An integral attribute of Caucasian cuisine is a pleasant pungency. Georgian hot pickled cabbage recipe uses red hot pepper. We cut the head of ordinary cabbage into large squares, and the beets into thin slices. We clean five cloves of garlic. Cut them in half. We cut a bunch of fresh herbs, where dill, parsley and cilantro are mixed. Finely chop one medium or two small pods of chili pepper. At the bottom of a large pan, spread half the cabbage. On top we place 1/2 greens, beets, garlic and pepper. Stack the remaining cabbage. And - the upper layer - the second half of the other ingredients of the dish. Cooking marinade. Pour three liters of water into the pan. Add there:
- four leaves of laurel,
- five peas of allspice,
- three tablespoons of sugar,
- same amount of salt
- half a glass of table vinegar.
Bring this mixture to a boil. Pour the cooked vegetables. We cover with oppression. When the liquid cools down, hide the dish for a day in a cold place.
Cabbage + horseradish
We chop two kilograms of red heads of cabbage. Take them lightly with your hands. A quick pickled cabbage recipe suggests first to dressing. To do this, in a liter of boiling water you need to dissolve 20 grams of sugar and salt. And when the water cools down a little, pour a glass of 6 percent vinegar. Now you can start preparing the vegetable mixture. We pass a small horseradish root through a meat grinder. We clean and cut four garlic cloves into slices. Mix the vegetables. We cover the bottom of a three-liter jar with a handful of blackcurrant leaves. We cut a small bunch in which there is celery, parsley and tarragon. Sprinkle currant leaves with this mixture. Add a pinch of dill seeds (or one “umbrella”). We lay the vegetable mixture. Fill with still warm marinade. We put the jar in the refrigerator. This recipe is not as "instant" as all the previous ones. To enjoy a finished dish, you need to wait a few days.
Cabbage + bell pepper + lemon + honey
This recipe for pickled cabbage is extremely easy to use. We chop three kilograms of white heads of cabbage with straws, 1 kg of sweet peppers (preferably of different colors) in narrow stripes. I wash one lemon, and without peeling, cut into circles. Mix the ingredients and arrange them in clean jars. We cook marinade in a rather original way - without vinegar. In a liter of warm water, dissolve half a glass of honey and two teaspoons of salt. Bring to a boil and pour into banks. We seal these containers with nylon caps. When the liquid cools completely, hide the jars in the refrigerator for a day.
As you can see, pickling cabbage is pretty easy. The action algorithm is usually as follows. Shred the cabbage by adding various vegetables to it. Try pickling apples with fresh grapes with it - it will also turn out delicious. Stack the vegetable mixture tightly in jars or a saucepan and fill it with hot marinade. It usually contains water, sugar (or honey), salt, spices, vegetable oil and table vinegar.