Cabbage salted for the winter, no matter how it is done, is an excellent source of nutrients and vitamins for the whole cold winter. Although, as you know, they eat it at a different time, not only in winter. Does anyone, having prepared sauerkraut (its second name), restrain themselves so as not to leave a little for the next few days. There are many recipes for this tasty and healthy dish, but today we are interested in the quick salting of cabbage in a hot way.
Recipe number 1: the easiest and fastest
Many housewives like the recipe for quick salting described below. It does not require any special work, nor a lot of time. And the result is the same excellent dish. Therefore, fast salting cabbage in a hot way is such a popular way. So here we go. We chop the small forks, chop the garlic, rub the carrots. Add table vinegar, three to four tablespoons, and mix everything as best as possible. If desired, you can add dill (seeds).
All proportions are chosen to your taste, therefore, are not indicated here. In other recipes they will be. We prepare the brine: bring to a boil 130 ml of water, the same amount of sunflower oil, a spoonful of granulated sugar and salt, also add
a bay leaf. Pour cabbage with brine, mix thoroughly. Be sure to try, if necessary, add salt. We leave it to stand for an hour, then put it in the refrigerator. Another two hours, and the quick salting of cabbage in a hot way is completed. You can eat.
Recipe number 2: Provencal cabbage
Cabbage made according to this recipe will also be ready for use in a few hours. We tell you another hot way of pickling cabbage. We take two kilograms of cabbage, chopped, grate two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare a pickle. For the latter we will need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ cup table vinegar, 250 grams of sugar, one head of garlic.
We put cabbage, carrots, then cranberries and apples, again cabbage and so on in an enameled pan with layers, repeat the layers. Top - cabbage. After boiling water with the prepared ingredients, we prepare a brine and fill it with a pan, and put some oppression on top. After a few hours, a maximum of a day, the “Provencal” is ready.
Recipe number 3: traditional
Ingredients for the traditional salting recipe: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same, granulated sugar - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. The hot method of salting cabbage in this way is very simple. Cooking a large basin.
We clean and rub the carrots on a fine grater, cut the washed cabbage into large pieces. We mix vegetables in a bowl, sprinkle with bay leaf and pepper. We prepare a standard brine with sugar and salt, pour into a bowl. Mix, cover with a lid or a large plate, and let it marinate for a day. You can leave in the room. After a day, we lay out on washed banks, close the
capron lids and send it to the refrigerator. For a richer taste, we hold two or three days in a basin of day.
Recipe number 4: cabbage with beets
We prepare the ingredients for ten servings: one head of hard cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (tablespoons), 250 grams of sugar, the same amount of 9% vinegar. Quick salting of cabbage in a hot way with beets, without chopping, is performed as follows. Cut half a fork of cabbage into several parts, disassemble it into pieces and put it in a jar in this form. Cook the beets for about half an hour. We wait until it cools down and cut into squares, put the layers of cabbage in a jar, and between them - garlic and bay leaf, we ram and make brine.
We boil two liters of pure water in a saucepan, salt it, put cloves, sugar and black pepper with peas. Boil for five minutes, add vinegar. Cook the brine a little, but without boiling, fill the jars. We wait until cool, put in the refrigerator. After a day, the dish can be eaten.
Recipe number 5: cabbage with garlic
Products for six servings: one kilogram of cabbage, two to three carrots, five cloves of garlic. For pouring: sugar - 120 grams, a tablespoon of coarse salt, half a liter of water, allspice and black - four things, 130 ml of vegetable oil and ten tablespoons of tablespoons of 9% vinegar. Finally, we will tell you how fast salting of cabbage is performed in a hot way with garlic. Cut the cabbage into a long and necessarily thin straw.
We clean the carrots, rub on a coarse grater. Through the press we pass the peeled garlic, in a bowl we mix all the vegetables. Cook standard syrup and pour it into cabbage. We close the container on top with a large plate and put a jar of water or some other load. Leave for four to five hours to infuse at room temperature. We shift the finished sauerkraut into cans, close the lids with nylon, and send it to the refrigerator. Enjoy your meal!