Cabbage marinated with turmeric: quick recipe

Features of using turmeric

The recipes are not very complicated and consist of readily available ingredients. It is made with various additives. For example, with beets, carrots, peppers and other spices. But there is one option that is not often found on our tables - cabbage with turmeric.

Adding this bright spice to vegetables changes not only the taste. Turmeric changes the color of the snack, giving it an unusual sunny hue. It is a “close relative” of ginger. When it contains a large amount of essential oils, it has a slightly pungent taste.

For pickling, you can use either regular white cabbage or cauliflower. But you need to know a few basic rules for choosing this vegetable so that the result does not disappoint.

Choose medium or large size forks. As a rule, such a vegetable turns out to be juicier. The fork must be elastic.
It is better to choose medium-ripening cabbage rather than one intended for long-term winter storage. The leaves of such a head of cabbage are more elastic, and the finished snack will be juicy and crispy.

Cabbage marinated with turmeric

To prepare you need:

one kg of white cabbage, carrots, a small head of garlic;
4–5 pieces each of bay leaves, allspice, clove inflorescences, 100 g sugar, 1.5 tbsp salt, 1 tbsp turmeric;
50 ml refined sunflower oil, 100 ml. 9% vinegar.

Cut the forks into large squares with a side of about 3 cm. Grate the carrots. You can use a grater for Korean carrots, so the finished snack will look more impressive. Cut the garlic into thin slices.
Add cloves, pepper, bay leaf, turmeric and sunflower oil to the vegetables. Mix everything well. Prepare the marinade for cabbage by boiling about 800 ml. water, adding salt and sugar. Add vinegar at the end.
Pour the boiling marinade over the prepared vegetables, cover and cool. Place in a cool place for a day. A day later the snack is ready.

Recipes

Classical

Ingredients:

2 kg of white cabbage;
1 tsp turmeric;
5-10 clove buds;
a few pieces of cinnamon;
1 liter of water;
2 – 3 tbsp. salt;
1 cup of sugar;
180 ml 9% vinegar;
half a glass of sunflower oil.

Preparation:

Cut the cabbage into squares and place in a container. Add turmeric and oil.
Make a brine - bring water and salt with sugar to a boil, add cinnamon and cloves, boil for several minutes. Turn off the heat and add vinegar.
Pour brine over cabbage.
We put down the oppression and put it away for the night.

Attention ! When pickling cabbage, you cannot use iodized salt - this will cause the preparation to become dark in color and become soft.

There are also other options for preparing cabbage with turmeric.

Instant cooking

Pre-preparing the ingredients:

head of cabbage – 3 kg;
carrots (medium size) – 4 pieces;
garlic – 3 cloves.

Marinade:

water – 1500 ml;
sugar – 200 gr;
salt – 90 g;
vegetable oil – 250 ml;
table vinegar 9% - 200 ml.

Preparation:

Chop the vegetables, add the chopped garlic, mix.
Prepare the brine. According to the recipe for quick cabbage in the marinade, it should boil before pouring. Add all ingredients except vinegar to water. It is added after boiling. Boil the marinade for 2 minutes. Do not use tap water for filling.
Pour marinade over vegetables. The cabbage can be tasted as soon as it has cooled.

Store cabbage in a cool place.

We invite you to watch a video on how to prepare instant pickled cabbage:

You can find out more about quick-cooking pickled cabbage with garlic here, and you can read more about quick vegetable recipes with carrots in this material.

With turmeric in Korean

The ingredients for preparing Korean cabbage will be the same as in the previous recipe. The difference is that the carrots must be cut into long strips , and the cabbage is “simmered” for at least 6 hours.

You can also add Korean carrot seasoning, which is sold in any supermarket.

We invite you to watch a useful video on how to prepare pickled cabbage with turmeric in Korean:

You can read more about easy recipes for making pickled cabbage in Korean in this material.

With bell pepper

The list of ingredients is similar to the list from the recipe “Guest on the Doorstep” . Wash bell peppers (1-2 pieces), remove the core and cut into strips. You can also add sweet peas and bay leaves, but then don't add garlic.

In the variation with garlic, you do not need to add bay leaves, black pepper or allspice to the cabbage.

We invite you to watch a useful video on how to cook pickled cabbage with bell pepper:

More information about recipes for pickled cabbage with bell pepper can be found here.

With parsley

Add finely chopped parsley to the set of products used in the previous three recipes. You can add bell pepper or not, depending on your taste.

The reader may find other pickled cabbage recipes useful:

with beets;
in Gurian;
with garlic, red and black pepper and other ingredients;
in Georgian.

Korean cabbage with turmeric

To prepare you need:

one kg of white cabbage, one carrot, a small head of garlic;
150 ml vegetable oil, tsp turmeric;
one hot capsicum (to taste), favorite spices.

For the marinade:

120 ml 9% vinegar, 150 g sugar, tbsp salt;
one liter of water, bay leaf, 5-6 black peppercorns.

Cut the cabbage into squares and grate the carrots. Pour boiling water over the slices to make them softer.
Heat vegetable oil in a frying pan and add turmeric to it. It is important that the temperature of the oil is not very high, as otherwise the turmeric may burn, and this will ruin the taste of the finished product.
Drain the hot water from the bowl with the cabbage, add grated carrots, chopped garlic, hot peppers and spices. Pour in vegetable oil with turmeric.
Prepare the marinade. To do this, add all the ingredients except vinegar to boiling water. After two to three minutes, pour vinegar and turn off. Pour the prepared marinade over the cabbage so that it is completely covered with it. Cool and put in a cold place for a day.

Sauerkraut with turmeric

Sauerkraut with turmeric is another of the many options for preparing a delicious snack from the appetizing white cabbage beauty. Just one spoon of bright, aromatic spice will give a familiar and familiar dish an original rich color, piquant taste and unique aroma. A bowl of such cabbage will give you a good mood on ordinary days or will wonderfully complement a holiday feast!

To make sauerkraut with turmeric, you will need:

white cabbage – 1 kg carrots – 1 pc. bell pepper – 2 pcs. hot pepper – ½ pod garlic – 3-4 cloves water – 1 l sunflower oil – 150 ml turmeric – 1 tsp. spices – 1 tsp. for the marinade: water – 1 l vinegar – 120 ml sugar – 150 g salt – 2 tbsp. l. bay leaf – 2-3 pcs. black peppercorns – 4-5 pcs.

How to cook sauerkraut with turmeric:

1. Remove the top leaves from a strong head of cabbage. To prepare this type of preparation, you should choose late varieties of cabbage, without blackening on the leaves, and not frozen. 2. Cut the head of cabbage into halves or quarters, remove the stalk. 3. Cut the cabbage into squares with a side of about 3 cm. 4. Peel the carrots, wash and grate on a coarse grater (alternatively, you can use a grater designed for preparing carrots in Korean). 5. Pour 1 liter of water into a small saucepan and bring to a boil. 6. Place cabbage and carrots in a large bowl, stir, pour boiling water. Cover with a lid and leave for 30 minutes. 7. Wash the bell pepper, remove stems and seeds, cut into strips. 8. Peel the garlic and finely chop it with a knife. 9. Also chop half a pod of hot pepper. 10. Heat sunflower oil in a frying pan and mix with turmeric. It is important to ensure that the oil is hot and not hot, otherwise the spice may burn. 11. After half an hour, drain the water from the bowl with the vegetable mixture. 12. Add bell and hot peppers, garlic, spices to taste to the cabbage, pour in a mixture of sunflower oil and turmeric. Mix all ingredients thoroughly. 13. Prepare the marinade. To do this, pour 1 liter of water into a saucepan, bring to a boil, then add sugar, salt, bay leaf and black peppercorns. Let the marinade simmer for 7 minutes, then pour the vinegar into the pan, bring the mixture to a boil again and remove from the heat. 14. Pour the hot marinade over the cabbage and vegetables, cover with a lid and leave until completely cool. 15. After the food has cooled completely, place the cabbage in glass jars, cover with nylon lids and place in the refrigerator for later storage.

To make sauerkraut more vibrant and appetizing, I recommend using bell peppers of different colors. Spices such as cumin, cumin, coriander, and allspice will give your food a richer aroma. Perhaps you will pick up some other tasty and aromatic additions to your wonderful preparation.

Cook with pleasure and bon appetit!

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Instant cabbage

To prepare you need:

two kg of white cabbage, tsp turmeric;
1/3 tsp. dry mustard, a third tsp. ground cloves;
200 g sugar, 70 g salt, 200 ml 9% vinegar;
100 ml. vegetable oil, liter of water for marinade.

Cut the forks into large squares, add turmeric and vegetable oil. Mix. Prepare the marinade by boiling salt, sugar, mustard and cloves. At the very end, add vinegar and turn off the finished marinade.
Pour the marinade over the cabbage so that it is all covered with liquid. Place a plate on top and place some weight on it. This could be a jar or small pan of water. Leave for 12 hours to marinate.

Those who like culinary variety can try marinating cauliflower with turmeric. This snack has an unusual appearance, a wonderful taste and is prepared quickly.

Having prepared it in the evening, you can serve it to the table the next morning. This appetizer will look very beautiful with potatoes, or with any other side dish.

Instant Korean yellow cabbage

Instant Korean cabbage recipe
Another “colorful” recipe is instant Korean yellow cabbage. A real feast of taste on your table. Another plus is that it is quick and easy to prepare. It will take you a minimum of time and effort. It’s impossible to tear yourself away, it’s so delicious. And the cost is much cheaper than purchased.

Ingredients:

cabbage - 0.5 kg;
carrots - 100 g;
onion - 0.1 kg;
garlic - 3-4 cloves;
turmeric - 1/3 teaspoon;
vegetable oil - 2 tbsp. spoons;
seasoning for Korean carrots without salt - 15-20 g.

Korean cabbage
Or, instead of seasoning for Korean carrots:

hot pepper - 1/3 teaspoon;
ground black pepper - 1/2 teaspoon;
ground coriander - 1-2 teaspoons;
paprika - 1 teaspoon.

Marinade:

water - 400 ml;
salt - 2-2.5 teaspoons;
sugar - 1.5 tbsp. spoons;
vinegar 9% - 2 tbsp. spoons.

Preparation

1. Cut the cabbage into 2.5 cm cubes. Rub lightly with your hands. Three carrots on a Korean grater. Chop the onion very thinly.

Quick cabbage

2. Squeeze the garlic onto the vegetables and add Korean seasoning and turmeric. Mix. Pour in hot vegetable oil (you can also use regular oil, but it tastes better). Leave for 15 minutes.

3. During this time, prepare the marinade from water, salt and sugar. Boil it and after turning it off, add vinegar. Pour the hot marinade over the cabbage and leave until it cools.

Cabbage

4. We put pressure on it and leave it in the room for a day. We try it, and if there is any left, we store it in the refrigerator)) You can sprinkle it with sesame seeds.

Korean cabbage, fast

Pickled Cauliflower with Turmeric

To prepare you will need:

one fork of medium-sized cauliflower, a couple of tbsp. salt, 100 g sugar;
150 ml vinegar (9%), tsp. turmeric, one and a half liters of water;
spices (black pepper, garlic, bay leaf, cloves);
greens (dill, parsley, celery) to taste.

Disassemble the vegetable into inflorescences, rinse well and cook for 5 minutes at a low boil. Wash the jars and put inflorescences and greens in them. We use the remaining broth to prepare the marinade.
To do this, you need to strain it through a strainer and put it on fire. Add spices to the broth, except vinegar. Boil. Cook for 3–5 minutes. Pour the marinade over the inflorescences in the jars and cover with a lid until they cool completely.

Cauliflower is a very beautiful vegetable in appearance; you can prepare an impressive dish from it, which is not only healthy, but also very unusual in appearance.

Stewed cauliflower

To prepare you need:

0.5 kg. cauliflower, 2-3 cloves of garlic;
one piece each of carrots, onions and bell peppers;
1 tsp turmeric, tbsp. vegetable oil;
tbsp dry mustard beans. salt, red pepper, herbs.

Divide the cabbage into florets and rinse well. Divide the inflorescences into two parts. Dip one part of the inflorescences into boiling water, drain in a large sieve or colander after 8 minutes.
After boiling, add turmeric to the next portion of water and add the remaining cabbage. After 8 minutes, drain in a colander. While the vegetables are boiling, finely chop the onion into thin half rings and fry in hot oil in a Dutch oven until transparent.
Add the carrots grated on a Korean carrot grater, followed by the seeded and thinly sliced pepper.
When the vegetables have become soft, add cauliflower, chopped garlic, and red pepper to the roasting pan. Fans of spicy taste can add a little hot pepper or chili. Fry the mustard seeds in a frying pan without oil and add them to the vegetables.
Simmer everything over low heat under a closed lid for 15–20 minutes. When ready, place the cauliflower with turmeric on a plate, garnish with herbs and sprinkle lightly with lemon juice.