Cabbage is one of the most valuable sources of vitamin C and other trace elements useful to our body. It is good as the main ingredient in salads, cold appetizers, main dishes, side dishes. The main thing is to choose a good recipe for pickling or marinade.
Pickled cabbage, ordinary
To make you a delicious pickled cabbage (in jars, for the winter), you can try to prepare it this way. For a liter capacity it is required: the vegetable itself - 1 kg, allspice - peas 8-10, up to 5 clove inflorescences, a handful of cumin and coriander. Since you do not pickled cabbage, but pickled cabbage in jars for the winter, pour it not with brine, but with marinade: 200 g of vinegar, a little less (120-150 g) sugar and a tablespoon of salt (possible with a slide) are used per liter of water. . The roll will turn out spicy, if you add another component - onion. But this is optional. Cabbage is finely chopped with straws (special machine or by hand). Then immerse it in boiling water for a minute to make it softer. For the marinade, boil the water, dissolve the salt with sugar, pour vinegar at the end and remove the pan from the heat. Now spices are poured into sterilized jars, a little marinade is poured, cabbage is laid tight and the remaining liquid is poured to the top. Pasteurized
pickled cabbage in jars (for the winter) 15 minutes - this is for liter containers. Roll it up, turn it over and wrap it up, leave it to cool, then put it in storage in the pantry.
Cabbage in oil
Hard, crunchy and immediately ready for use as a salad as a salad, we get a cabbage prepared in this way: for 1 kg of vegetable you need: salt - 200 g (for marinade), carrots - from 300-500 g, 2-3 onions, if desired head of garlic. Vegetables are chopped or rubbed on a coarse grater. They should be taken a little to let the juice go, then grind with a little sugar and salt and put into a prepared container. Poured cabbage (pickled) in jars for the winter with the following composition: per liter of boiling water 200 g of salt, 100-150 sugar, the same amount of vinegar and 250 g of sunflower oil. Naturally, the marinade should be boiling. Banks are closed with nylon caps. After cooling completely cabbage is stored in the refrigerator.
Another salad option
Very tasty, according to reviews of vegetable salad lovers, cabbage comes out, pickled (it is more convenient to close it in liter jars) with zucchini or squash. Salad is prepared as follows:
cut both
vegetables in equal amounts into small slices. Dip in boiling water for 5 minutes, then put under cold water. Put prepared vegetables (mixed or in layers) in sterilized jars. And the last stage of how to cook pickled cabbage is to season it with a fill. It is prepared based on: 2 liters of water require sugar - 2.5-3 cups, vinegar (6%) - 2 cups, the same amount of sunflower oil. Salt needs 4 tablespoons without a slide. The specified amount of marinade is consumed per 2 kg of vegetables. If there are more, then the fill volume should be increased proportionally. Close the jars with plastic lids and refrigerate.
Tasty and healthy homemade preparations for you!