Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.
Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage or sauerkraut can be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another recipe for delicious pickled cauliflower prepared with your own hands.
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Instant pickled cabbage recipe
Pickled cabbage in tasty pieces
Pickled cabbage with cranberries - step-by-step recipe
Pickled cabbage with beets one day in advance
Pickled cabbage with garlic. Video recipe
Instant pickled cabbage recipe
Ingredients:
- cabbage - 2.5 kg
- garlic - 3-4 cloves
- carrots - 5 pcs.
For the marinade:
- water - 1 liter
- sugar - 1 glass
- vinegar - 0.5 cups (100 ml)
- vegetable oil - 0.5 cups (100 ml)
- salt - 2 tbsp
Preparation:
- Wash all vegetables.
- Finely chop the cabbage.
- Wash the carrots, peel and grate on a coarse grater.
- Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
- Place everything in a deep saucepan
Preparing the marinade:
- To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
- Boil water in a saucepan, add all the necessary ingredients, stir.
- Pour the hot marinade over the cabbage and cover with a lid.
- After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.
Bon appetit!
Description of preparation:
Along with pickling, I like to prepare a variety of cabbage salads with the addition of my favorite vegetables.
In this recipe I want to tell you how to cook pickled cabbage with vegetables. To give cabbage a pleasant color, excellent taste and aroma, I use carrots, bell peppers and garlic. My family really likes this salad, as it is very aromatic, moderately sour, and the cabbage remains crisp for a long time. Pickled cabbage according to this recipe is perfect for meat, porridge and potatoes. It can also be eaten as an independent dish. Prepare a few jars of this wonderful cabbage. Purpose: For lunch / For dinner / Outdoors / Holiday lunch / Healthy lunch / Light dinner Main ingredient: Vegetables / Cabbage / Carrots / Bell pepper / White cabbage Dish: Preparations / Pickling Diet: Low-calorie
Pickled cabbage in tasty pieces
Ingredients:
- white cabbage - 1 fork, 2 kg
- carrots - 2 pcs.
- sweet pepper - 1 piece (optional)
- garlic - 3 cloves
For the marinade:
- water - 1 liter
- vegetable oil - 1 cup (200 ml)
- table vinegar - 1 cup (200 ml)
- salt - 3 heaped tbsp
- sugar - 8 tbsp. spoons
- bay leaf 2 - 3 pcs
Preparation:
- Wash all vegetables
- Cut cabbage into large pieces
- Peel the carrots and grate on a coarse grater.
- Cut the sweet pepper into thin strips. (Pepper optional.)
- Peel the garlic, chop and mix with carrots.
- Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.
Preparing the marinade:
- To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
- Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.
When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.
Bon appetit!
How to cook “Quick pickled spicy cabbage”
Peel the cabbage from the top leaves, rinse, dry with a towel and finely chop.
Peel and grate the carrots on a coarse grater.
Take half the garlic, finely chop it or pass it through a garlic press. The rest of the garlic should be used whole. Also finely chop the hot pepper.
Using a wide bowl, layer all the vegetables, alternating carrots, chopped garlic and cabbage. As the container fills, distribute hot peppers and whole cloves of garlic.
To prepare the marinade, boil water, add salt and sugar, boil until they are completely dissolved, pour in vegetable oil and vinegar. Leave the marinade to cool.
Pour the marinade over the cabbage, cooled to room temperature, cover the dish with a plate or board, and place a weight on top.
After two hours, remove the pressure, mix the vegetables, put them in dry, sterilized jars and put them in the refrigerator. In just 6-8 hours, the quick pickled spicy cabbage will be ready!
Pickled cabbage with cranberries - step-by-step recipe
It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.
Ingredients:
- Cabbage - 2 kg
- Carrots - 1-3 pcs.
- Cranberries - 40 g (1 handful per 1 kg of cabbage)
For the marinade:
- Water - 1 liter
- Salt - 1 tbsp. l
- Sugar - 1 tbsp. l
- bay leaf - 1-2 leaves
- allspice - 2-3 peas
- Vinegar - 0.5 cups
- Vegetable oil - 0.5 cups
Preparation:
Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.
Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.
Preparing the marinade:
Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.
Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.
Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.
Bon appetit!
How to cook “Pickled cabbage with onions and carrots”
1. For the marinade, mix salt and sugar, add water (per three-liter jar) and put on fire. Once it boils, remove from heat and add vinegar.
2. Finely chop the cabbage, onions and carrots. Pour in brine and stir. The cabbage should be completely in the marinade.
3. Now put the vegetables under pressure and let them stand at room temperature for about 6-7 hours. The oppression can be a jar or bowl filled with water.
4. If you leave it for longer, the taste will become more and more concentrated, so you control how vigorous the cabbage turns out.
Pickled cabbage with beets one day in advance
This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.
Ingredients:
- white cabbage – 2 kg
- beets – 250 gr
- garlic - 4-5 cloves
For the marinade:
- water - 1 liter
- peppercorns - 5 pieces
- bay leaf - 1 piece
- granulated sugar - 3 tbsp. spoons
- salt - 3 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
Preparation:
Peel the cabbage from the outer leaves and cut it into pieces.
Wash the beets, peel them and grate them on a coarse grater. Peel the garlic and chop coarsely.
Preparing the marinade:
For a hot marinade, I pour water into a pan, add sugar, salt, add peppercorns and bay leaves, put the pan on the fire, bring to a boil, then cook for 10 minutes. I remove the pan from the heat, pour in vinegar, and stir.
Pour water into the pan, add salt, sugar, peppercorns and bay leaf. We put everything on the fire, bring to a boil and cook for another 10 minutes. Then I remove the marinade from the heat, add vinegar and stir.
We prepare a jar, put cabbage, garlic, and beets in it in layers. Pour in the hot marinade and leave the cabbage to marinate for a day at room temperature.
Store the prepared pickled cabbage with beets in the refrigerator.
Bon appetit!
How to cook “Marinated cabbage with garlic for the winter”
1. First of all, prepare all the ingredients: wash and cut the cabbage into small strips. Wash and peel the carrots, three on a coarse grater. We peel the garlic, chop half of it finely and put it through a press, leaving the rest whole. Put everything in a saucepan and stir, mash the cabbage so that it releases the juice.
2. For the marinade, pour a little water into the pan, add vegetable oil, add bay leaf, coriander, salt, sugar and peppercorns. Bring to a boil and cook for 5 minutes, turn off and add vinegar, stir.
3. Sterilize the jars and transfer the cabbage, add whole cloves of garlic, pour hot marinade and roll up the lids, turn the jars over, wrap them and leave to cool. Bon appetit!
