Pickled cabbage, very tasty - a simple recipe
A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.
Ingredients:
- cabbage - 1 fork per 2 kg
- garlic - 4 cloves
- carrots - 1 pc.
Marinade:
- water - 1 liter
- vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
- salt - 2 tbsp. spoons
- cloves - 5 pcs.
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- bay leaf - 3 pcs
- peppercorns - 10 pcs
Preparation:
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.
How to cook day-old cabbage
The cabbage should be elastic, not limp, without black veins. If necessary, remove the top leaves.
We chop the cabbage, the shape and degree of chopping depends on your preferences; you can shred it or cut it into small pieces.
Wash the carrots, peel and grate. The best option here would be a grater for Korean carrots, but if you don’t have one, you can grate them on a regular coarse grater or just finely chop them.
Grind the garlic cloves with a garlic clove or grater. Again, you can just chop it with a knife.
Add garlic to carrots and mix lightly.
Let's start laying the cabbage. We lay the vegetables in layers, alternating cabbage and carrots with garlic to the top of our container, compacting slightly.
Now you need to prepare the marinade.
Add salt and sugar to the water and bring to a boil, then pour in vinegar and sunflower oil, wait until it boils.
Pour hot brine over the prepared cabbage and apply pressure.
If you cook in jars, you can use a thick bag of salt (be sure to check for holes) or a half-liter plastic bottle of water as pressure.
After a day, the cabbage can be served.
If you cooked it in a saucepan or other container, for convenience you can transfer it to jars and store it in the refrigerator under nylon lids.
You can add your favorite spices to the marinade, for example, 3-5 grains of cloves, bay leaves, allspice, this will give the dish more aroma and piquancy.
You can reduce or increase the amount of table vinegar to one glass.
Chopped garlic does not need to be mixed with carrots, but added to the marinade when preparing it.
You can also give the cabbage a subtle pink hue by adding some finely chopped beets or beet juice.
Wonderful day-old cabbage with garlic, carrots and vinegar can be an excellent side dish for meat or baked chicken and potatoes. I love quick and simple recipes. And this one is just one of those. In the winter season, pickled, salted, pickled cucumbers with tomatoes, cabbage and much more will diversify the table, help in the fight against vitamin deficiency and simply give a good mood.
I don’t know why, but my mother calls this cabbage “Arsenyevna”. And you can prepare it with a reserve of several months. It’s better to store it in the refrigerator, but to be honest, I can’t say exactly how long it can last. Cabbage doesn't last long with us.
Day-old cabbage will not go into borscht. For such first courses, it is better to use sauerkraut. By the way, you can take a look at how to cook delicious borscht. But with fried meat, poultry, and boiled potatoes, daily cabbage will be just right, and it simply works great with black bread.
Total calorie content of the dish – 2807.76 Calorie content per 100 g – 88.52
- 2.5 kg cabbage;
- 2-3 carrots;
- 2 large cloves of garlic;
- liter of water;
- unrefined vegetable oil – 200 ml;
- sugar – ¾ cup;
- vinegar 9% - ¾ cup;
- salt - full 2 tbsp. spoons.
Daily-cooked cabbage with carrots and garlic will definitely appeal to lovers of vegetable salads. Cabbage diversifies your diet just fine, because it goes perfectly with all side dishes, meat dishes, fish dishes, etc. No one will refuse a plate of such cabbage. The aroma and taste of cabbage will be given by the addition of garlic and a spicy marinade. I suggest boiling the marinade itself with spices, then cooling and straining it, so the cabbage will taste brighter. Based on this cabbage, you can prepare various dishes, salads and even cook hot dishes. See our step-by-step recipe with photos and start cooking.
Ingredients:
- cabbage – 400 g;
- carrots – 1 pc.;
- water – 400 ml;
- salt – 1 tbsp;
- sugar – 0.5 tbsp;
- vinegar 9% - 2 tbsp;
- bay leaf, mustard beans, peppercorns - to taste;
- garlic – 1 clove.
Pickled cabbage with bell pepper
Another quick recipe. You can eat this cabbage within a day.
Ingredients:
- cabbage - 1 fork (2 kg)
- bell pepper - 1 piece (medium)
- carrots - 2 pcs (medium)
- cucumber - 1 piece (medium)
Marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 1 tbsp. heaped spoon
- vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation:
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.
Daily cabbage with honey
There is another way to prepare cabbage a day in advance by adding honey to the usual recipe ingredients.
- Cabbage – 1.5 kg
- Carrots – 1 pc.
- Honey – 2 tbsp.
- Salt – 2 tsp.
- Water – 1 l.
The cooking process is as follows:
- Chop the head of cabbage and mix with grated carrots.
- Pack the vegetables tightly into a glass container.
- Sprinkle the mixture with salt and add honey.
- Pour the mixture with boiled, cooled water.
- Place the jars in a bowl or other deep container to prevent the juice from spilling.
- After 24 hours, the vegetable is completely ready for consumption, and the dish can be served.
Despite its simplicity, this instant recipe is an excellent lifesaver for housewives, and the result will exceed all expectations. And not because you have to spend no more than an hour preparing the products, and no more than a day for cooking, you will be captivated by the sweetish-sour taste of crispy tender cabbage with carrots, with the piquant, appetizing smell of garlic.
It goes well with meat dishes and boiled potatoes, and can simply be served as a separate dish.
This daily cabbage can be stored in the refrigerator for more than one month and is always ready to serve, since it already contains all the components.
Ingredients:
- white cabbage – 2.5 kg.,
- large carrots – 2 pcs.,
- garlic – 1 head,
- table vinegar, 9% - 1/2 cup,
- homemade sunflower oil – 200 gr.,
- sugar - 1/2 cup,
- salt – 2 tablespoons with a small slide,
- 1 liter of water.
Cabbage marinated with beets - Gurian cabbage
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.
Ingredients:
- cabbage - 1 fork (2 kg)
- beets - 1 piece (large)
- red capsicum - 1 pc (or 1 tbsp ground red)
- carrots - 1 piece (medium)
- garlic - 7-8 cloves
Marinade:
- water - 1 liter
- sugar - 1 glass
- salt - 2 tbsp. spoons
- bay leaf - 3-4 pcs
- apple cider vinegar - 1 glass
- vegetable oil -0.5 cups
- peppercorns - 6-8 pieces
Preparation:
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices. Peel the pepper from seeds and cut into strips.
Place all the ingredients in the pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.
Recipe for pickled Chinese cabbage in pieces. We prepare it a day in advance
Beijing cabbage has a more delicate taste than white cabbage. And when marinated, it is excellent. It has a pleasant spicy taste, piquant pungency, and juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on your daily and holiday table.
Ingredients:
- Chinese cabbage - 500 gr.
- carrots - 100 gr.
- garlic - 3 cloves
- vegetable oil - 70 ml
- vinegar 9% - 2 tsp.
- ground coriander - 1/2 tsp.
- sugar - 1 tsp.
- salt - 1 tbsp.
1. Wash the Pekinka and divide it into 4 parts. Now cut it into large square pieces. The carrots in this salad will look beautiful if you grate them for Korean dishes. Crush the garlic with a knife and chop it finely.
2. Place the chopped vegetables in a large bowl and add ground coriander to them.
3.You don’t need water to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients until the loose crystals dissolve. Don't forget to stir.
4. Pour the hot mixture over the cabbage and carrots and stir very well. Leave the salad on the table until it cools. Then cover with a lid or cling film and refrigerate for a day. The next day, take out this crispy dish and enjoy!
As you can see, preparing pickled cabbage in a quick way is very simple. To do this, you just need to know some nuances:
- To quickly marinate the cabbage, you need to pour hot brine
- To enrich the taste, you can add bell peppers, carrots, garlic, beets
- spices are added to taste. The most commonly used are black and allspice peppers, bay leaves, coriander, cumin, ginger, and hot capsicum. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
- Don’t rush to eat the prepared salad right away. Let it marinate for a while.
https://www.youtube.com/watch?v=pwnG8TIaKNk
With this I say goodbye and look forward to visiting you in the next delicious article! Bon Appetit everyone!
Tags: cabbage, piece, carrot, daily, garlic
About the author: admin4ik
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Pickled cabbage with ginger
Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.
Ingredients:
- cabbage – 1 fork (2 kg)
- bell pepper - 1 piece
- carrots - 1 pc.
- garlic – 4-5 cloves
- ginger – 70 gr
For the marinade:
- water - 1.5 liters
- sugar - 5 tbsp. spoons
- salt -3 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- bay leaf - 3 pcs
- ground black pepper - 0.5 teaspoon
- apple cider vinegar - 150 ml
Preparation:
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!
How to cook day-old cabbage
Remove the top couple of leaves from the cabbage; there is no need to wash the head. Chop the prepared cabbage and place in a bowl for marinating. This can be a pan, bowl or convenient container.
Add grated sweet carrots to the cabbage. Carrots and cabbage are a common duet that has not lost its popularity over the years.
Salt the vegetables and add sugar. Be sure to use salt and sugar to balance the taste of the finished dish.
Add water, oil and vinegar, mix well
Squeeze the garlic into the cabbage. The appetizer will turn out to be piquant, slightly spicy, just what you need for any feast. Cover with a lid or press down a little with a plate and leave in the refrigerator for a day. Then stir the cabbage again so that it is saturated with juice and marinade.
Ready cabbage can be served immediately to the table. A quick, easy and tasty snack is ready. Enjoy your meal!
Hello, dear friends! Today I will introduce you to excellent recipes for very tasty quick-cooking pickled cabbage.
It is one of my favorite vegetables. And many topics on my blog are already dedicated to it. You can find out how to ferment it or stew it. It also makes wonderful salads for the winter, not to mention pies filled with it.
No matter what I make from it, it always turns out delicious. But still, I prefer quick recipes, since in my family the men are very impatient, give them everything at once.
In search of new recipes for myself, I found a wonderful article about sauerkraut on my colleague’s website, there are a lot of interesting options there, I recommend that you read them too https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v -banke.html. But let’s still return to our topic and try to prepare a very tasty marinated appetizer.
Before you start cooking, be sure to wash it and remove the top leaves. Since they may be too soft and have damaged areas.
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.
Ingredients:
- cabbage - (a head of cabbage weighing approximately 1 kg)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (optional)
- garlic - 4-5 pcs
- cumin - 0.5 teaspoon
For the marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Preparation:
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.
Crispy and juicy cabbage in a 3-liter jar under hot marinade
Finely chop the cabbage and place in a deep bowl.
Add peeled and grated carrots to the cabbage, squeeze the garlic through a press, and mix.
Add vinegar and stir again.
Pour water into a separate saucepan and bring to a boil. Add salt and sugar, as well as peppercorns. When the sugar and salt dissolve, remove the saucepan from the heat and pour in the vegetable oil, stir the prepared marinade.
Pour hot marinade over cabbage and carrots. When it cools down, stir, place a plate on top and a jar of water or other weight on it. Place the entire structure in the refrigerator for a day.
Place the prepared, very tasty marinated day-old cabbage in a salad bowl and serve.
Bon appetit!
I suggest preparing pickled cabbage quickly enough - it will be ready in 4 hours. Bell peppers and carrots are added for sweetness and to enhance the taste. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, crunch and juiciness are preserved.
Ingredients:
- cabbage - 1.5 kg
- carrots - 300 gr.
- bell pepper - 200 gr.
- garlic - 5 cloves
- water - 750 ml
- sugar - 3 tbsp.
- salt - 1.5 tbsp.
- allspice peas - 10 pcs.
- bay leaf - 3 pcs.
- sunflower oil – 70 ml
- vinegar 9% - 50 ml
1. Finely chop a piece of cabbage. Grate the carrots on a coarse grater and cut the bell pepper into strips. Place all the vegetables in one large container, in which it will be convenient to mix.
2. Peel the garlic and squeeze it through a press into the total mass. Break the bay leaf and also add it to the vegetables. Add allspice to the salad. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece into a bowl where marinating will take place.
3.Put water on the stove and boil it. Add salt and sugar to boiling water, stir and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.
4. Pour the hot marinade over the salad. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave the delicious snack for 4 hours; if desired, you can let it sit longer. But, if you really want to taste it, then after 4 hours you can already put the pickled cabbage on plates. Crunch for your health!
This recipe is surprisingly simple. The only plants you need are carrots and cabbage. Plus you will need to prepare a marinade. It is the hot brine that allows vegetables to marinate quickly. If you make a cold pour, the cooking time will increase several times. Don't worry, nothing will cook or become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.
Ingredients for a 3 liter jar:
- cabbage - 2.5 kg
- carrots - 200 gr.
- water - 1.2 l
- sugar - 1/2 tbsp. (100 gr.)
- vinegar 9% - 110 ml
- sunflower oil - 100 ml
- coarse salt - 1 tbsp. with a slide
1. Finely chop the cabbage. In this recipe you do not need to chop it coarsely, but just like for pickling. Grate the carrots on a coarse grater.
2.In a large basin or bowl, combine the prepared vegetables. At the same time, they do not need to be crushed to achieve softening or the appearance of juice. Just use your hands to mix until smooth, leaving the pieces firm.
3.Fold the resulting mass into a three-liter jar, lightly tamping it with your hand so that there are no voids.
4. All that remains is to cook the marinade. To do this, pour water, table vinegar and vegetable oil into a saucepan, add sugar and salt. If you use extra salt, you need to use less salt than coarse salt. Place the pan on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.
5.Pour the hot marinade into a jar filled with vegetables. Fill gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a nylon lid and leave on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, it’s very tasty!
I suggest trying another quick recipe for pickled cabbage, it’s called “Provencal”. As soon as the hot brine has cooled, this appetizer can be served. It will not have a strong vinegar smell, but it will be moderately sweet and sour. Children really like this salad (by the way, if you make it for children, use natural fruit vinegar).
We suggest you read: How to CORRECTLY store carrots in the cellar in winter
The peculiarity of this recipe is the presence of garlic in the brine, which gives it a special aroma. Try cooking. Watch the video for the step-by-step process.
Ingredients:
- cabbage - 2.5 kg
- carrots - 2 pcs.
- garlic - 6 cloves
- water - 1 l
- salt - 2 tbsp.
- sugar - 3/4 tbsp. (200 gr.)
- vinegar 9% - 1/2 tbsp. (125 ml)
- sunflower oil - 170 ml (10 tbsp)
Finely chop the cabbage into a saucepan, add a little salt (a pinch) and mash it with your hands.
Add grated carrots to the cabbage.
Mix cabbage with carrots. Place bay leaf, black peppercorns and chopped garlic on top.
Prepare the marinade: boil water with salt and sugar. Pour in vegetable oil and vinegar, bring the marinade to a boil again and turn off the gas. Pour the hot marinade over the prepared cabbage.
Cover the pan with cabbage and leave at room temperature for a day. Crispy and incredibly tasty cabbage marinated with carrots, quick cooking should be stored in the refrigerator in the marinade. For convenience, you can transfer the cabbage to a glass jar.
Enjoy your meal!
Pickled cabbage with vegetables and apples - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.
Ingredients:
- cabbage - 1 fork (2 kg)
- bell pepper - 3-4 pcs
- carrots - 3-4 pcs (medium)
- garlic - 1 head
- sweet and sour apples - 3-4 pcs.
- hot pepper - 1 pod
For the marinade:
- water -2 liters
- sugar - 1 glass
- salt -4 tbsp. spoons
- apple cider vinegar 6% - 3/4 cup
- allspice -5-6 pieces
- peppercorns - 15 pieces
- bay leaf - 3-4 pcs
- cloves -5-6 pieces
Preparation:
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!
Korean cabbage from white cabbage pieces
I learned this original recipe for “Korean-style cabbage” from a Korean woman; thanks to the addition of saffron, the appetizer turns out incredibly beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.
No saffron? Add turmeric, it won't be any worse.
What you will need:
- Cabbage – 1 piece;
- Drinking water – 1000 grams;
- Onions – 2 heads;
- Granulated sugar - 3 tablespoons;
- Table vinegar – 1 tablespoon;
- Saffron – ½ tablespoon;
- Carrots – 0.35 kilograms;
- Clove bud – 9 pieces;
- Refined oil – 50 grams;
- Rock salt – 1 tablespoon;
- Garlic – 5 cloves.
Let's start preparing:
- Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. Heat the water to a boil and pour it over the chopped workpiece. Stand for fifteen minutes.
Chop the onion small and fry until it has a beautiful golden color.
- Prepare the brine: Heat 500 grams of water, put the prepared spices, garlic, onion and butter into it, bring to a boil and turn off the gas.
- Cut the carrots into strips, pour out the water from the cabbage, and dry a little. Mix with carrots.
- We put the blanks in jars and fill them with hot brine. Wait for it to cool and transfer to the cold.
