The five-minute cabbage recipe is very simple and does not require much effort or a lot of free time. Nevertheless, it involves the use of vinegar to begin the fermentation process. However, vinegar only complements the taste of pickled cabbage, giving it a pleasant sourness.
This preparation can be the basis for many salads and snacks. Pickled cabbage can also be served along with many dishes. As a rule, it is used to supplement meat, soups and sandwiches.
Basic quick recipe
To make pickled cabbage with vinegar, you will need simple foods. It:
- 1 medium green cabbage;
- 1 liter of pre-boiled and chilled water;
- 2 tablespoons of salt;
- 2 tablespoons sugar;
- 2 tablespoons of vinegar essence (70%);
- 1/2 cup vegetable oil;
- 2 dry bay leaves;
- 6 peppers;
- 3 cloves of garlic.
How to do it?
First of all, be very careful with 70% vinegar essence. Do not taste it in any case!
Remove any darkened or wilted leaves on the outside of the cabbage. Cut the head into 6 parts and remove the thick stems and stalk. Fold the sliced pieces into a large bowl or container, making sure they fit snugly together.
In a separate bowl, prepare the brine by mixing pre-boiled and chilled water, salt, sugar, vinegar essence, oil, bay leaf and pepper. Cut or crush the cloves of garlic and distribute them among the slices of cabbage evenly. Pour the cooked brine over the vegetable stock.
Cover the cabbage with a lid or a large enough plate. This item should be large enough and dense. Now find something that can be used as a press and place it on top of the lid. Dumbbells are ideal for this.
As you can see, the process of preparing such cabbage takes about five minutes. After everything is done, keep the pickle under a press at room temperature for 3 days. After this, the cabbage is ready to eat. Put it in jars and refrigerate.
Another classic option
This quick Five Minute cabbage recipe also involves the use of vinegar. To prepare such a pickle, you will need 1-2 heads of cabbage and brine.
The ingredients for brine are as follows (for 5 liters of cold water):
- vinegar - 1 glass;
- sugar - 2 glasses;
- salt - 1.5 cups;
- carrots, peppers, bay leaves - to taste.
How to cook it?
As you can see, this is a five-minute-cabbage sweet recipe. Prepare the brine by mixing all the ingredients with water. Cut the cabbage into 4 parts and put it in jars. Pour in brine and press with a press. Leave at room temperature for 3-5 days, then fold in a jar and refrigerate. Five-minute cabbage marinated in jars for the winter can be served as a snack or side dish.
Georgian sauerkraut
Caucasian pickles are distinguished by a sharp taste and spicy aroma. To cook pickled cabbage with vinegar in the Georgian manner, you will need:
- cabbage - 1 head;
- beets - ½ pieces;
- wine vinegar - 2 tablespoons;
- vegetable oil - 4 tablespoons;
- ground red pepper, parsley, cilantro, salt - to taste.
Cooking process
Peel and rinse the cabbage, cut it into six or eight wedges without removing the stump.
Place in a bowl, mix with chopped beets, parsley and cilantro, season with salt and red pepper. Add wine vinegar and hot water in equal amounts.
Cover the cabbage with a rag, put the lid on top and leave the workpiece in a warm place so that it can ferment. When the pickle is ready, store it in the refrigerator. Cabbage is served without beets, watered with vegetable oil.
How useful is naturally sauerkraut?
The above recipes suggest the use of vinegar as a preservative element. But can the Five-Minute Pickled Cabbage be cooked without adding it? Of course yes. Natural fermentation is not only possible, but also more beneficial.
The healing qualities of sauerkraut have been described by American nutritionists. They claim that this was the first green vegetable that sailors took with them on long voyages. This is confirmed by historical data. So, Captain James Cook wrote in his memoirs that one serving of sauerkraut per day saved his crew from scurvy.
Indeed, this pickle can maintain a high level of vitamin C for seven months, but provided that it is properly fermented and stored.
According to researchers, the history of sauerkraut dates back several millennia. The Chinese workers who built the Great Wall of China were strong and strong due to the use of this vegetable. They ate this appetizer as a complement to rice and soy. In those days, sauerkraut could be cooked with caraway seeds, celery, dill and juniper berries, which gave it a wonderful sweet and sour taste. It is believed that the Chinese recipe for sauerkraut was brought to Europe by Genghis Khan. How to salt cabbage "Five minutes" in a natural way?
Quick Recipe Sour Cabbage
Traditionally, sour cabbage was made in wooden barrels. Nowadays, a small amount (5-10 kg) is usually harvested, so it’s good to use glass jars or ceramic pots as containers. Choose a good head of cabbage without green leaves, cut them into strips and mix with salt (250 g of salt for 10 kg of cabbage). More than five minutes of cabbage recipe does not contain any ingredients.
Sprinkle the bottom of the prepared container with a small layer of flour, cover it with cabbage leaves, and then place as much chopped vegetable as possible. Cover the top with leaves. To add taste and aroma to the finished dish, you can add carrots, sliced in circles, apples (antonovka), lingonberries or cranberries to the cabbage. Lay a wooden circle on top of the workpiece and press down with a clean stone. After a few days, the cabbage will start to sour, and a layer of foam will appear on top. When the foam disappears, the product is ready for use.
During the fermentation process, regularly pierce the cabbage with a wooden stick to release the gas. If mold or salt crystals appear during the fermentation process, carefully remove them.
Sauerkraut with onions and garlic
Onions and garlic are often used in vegetable harvesting. This is due to their beneficial properties, as well as a specific taste and aroma. A five-minute cabbage recipe with these toppings requires the following:
- cabbage - 1.8 kg;
- carrots - 100 grams;
- onions - 300 grams;
- garlic - 2 heads;
- black pepper - 3-4 peas;
- salt - 2 tablespoons.
How to cook it?
Chop or chop cabbage in a food processor and grate carrots. Mix these vegetables and add salt. Mash them in a circular motion with your hands. Add finely chopped onions, garlic and peas, then mix again.
Put the cabbage in a jar. Put the load on top and leave the container in a warm place for one day, and then store in the refrigerator. This is also a classic cabbage "Five-minute" for the winter in banks.
Cabbage with apples
As noted above, when fermenting cabbage, various fillers are often used, including sour apples. Especially original taste has pickles from whole cabbage leaves. For him you will need:
- cabbage - 1-2 heads;
- apples (Antonovka) - 10-15 pieces;
- salt, pepper - to taste.
How to do it?
Remove wilted and green leaves from the heads of cabbage. Boil water in a large saucepan, place the heads in boiling water and blanch for two or three minutes.
Then remove the cabbage from the pan and lay it on the table with the stems down. Let it cool.
Peel the apples (sour Antonovka recommended), remove the seeds and cut the pulp into thin slices. To prevent darkening, cut them before filling the heads of cabbage.
Place the apple slices between the cabbage leaves, then press the leaves closer together and tie with a thick cotton thread. Fold in a bowl, season each head with salt. Then cover the vegetables with large whole leaves of cabbage and leave to ferment in the refrigerator.
Sauerkraut with horseradish and honey
Supplements such as horseradish and honey can give any dish a specific taste. To cook cabbage for this recipe, you need the following:
- cabbage - 3 kg;
- horseradish - 100-150 grams;
- honey - ½ cup.
Cut with a knife or chop cabbage in a food processor. Add finely grated horseradish and honey and mix. Fold the mixture tightly in a glass jar, cover with a clean cloth and place a load on top. Leave for 3-5 days at room temperature. Store the finished pickles in a cool place.