Instant Pot Pickled Blue Cabbage. Cabbage with aromatic spices

Red cabbage is not always suitable for preparing salads or other dishes. But there are recipes for pickling red cabbage that will make it a great addition for main courses. Thanks to its structure and color, it complements many dishes or serves as a snack.

One forkful of red cabbage can make a large amount of pickled vegetable. The recipe uses pepper, cloves, and bay leaves, which add aroma and taste. These spices are quite common in pickling, but cinnamon is not often used in such preparations. But this mixture turns out to be very interesting.

Required ingredients:

Red cabbage - 1 fork;
Cinnamon – 4 pieces;
Allspice – 7 peas;
Salt – 1.5 tbsp. l.;
Cloves – 7 pieces;
Black pepper – 15 peas;
Sugar – 3 tablespoons;
Water – 750 milliliters;
Vinegar 9% - 500 milliliters.

Pickled red cabbage for the winter:

Wash the vegetables well, sort them out, to make sorting easier, you need to disassemble the pulp into individual leaves. Then it must be finely chopped into strips. For slicing, it is better to use special graters and knives; they will help you cut quickly and the mass will turn out beautiful;
Transfer the prepared mixture into a jar; you can use one three-liter jar or several small jars;
Now it’s time to prepare the marinade. Pour water into a saucepan, put on fire, add spices, stir, cook for 5-10 minutes, the heat should not be high. At the end of cooking, you need to add vinegar to the mixture, boil a little and remove from the heat;
Now the solution should be poured into the pulp. For pouring, you can use hot or cold marinade. Hot marinade promotes more fast process pickling, but if the workpiece will be used in winter, you can pour the mixture with cold marinade;
The jar needs to be closed with a lid and put in a cold room.

Pickling red cabbage for the winter

Red cabbage is quite tender and does not require long cooking. It can be prepared for the whole winter, but you can try it after just a few days. This recipe complements the main vegetable with carrots, this emphasizes the taste and makes it possible to use the preparation as an independent dish.

Required ingredients:

Red cabbage – 1.5 kilograms;
Fresh carrots – 1 fruit;
Salt - 1 table. l.;
Garlic – 2-3 cloves;
Coriander - 1 table. l.;
Sugar – 2 table. l.;
Pepper – 0.5 table. l. peas;
Cumin – 0.5 table. l.;
Laurel – 2-3 leaves;
Apple cider vinegar – 150 milliliters.

Pickled purple cabbage for the winter:

The pulp should be thoroughly examined, pests and debris should be removed, rinsed well, and finely chopped. This mixture will turn out more tender and marinated, more homogeneous;
Garlic should be peeled, finely chopped or crushed using a garlic press;
Peel the carrots, wash them and grate them on a large grater, just like chopping carrots in Korean. Then the carrots should be ground with salt, you can mash them, mix well and rub everything with your hands;
To cook the marinade, you need to combine water with spices, wait for it to boil, boil a little, add required quantity vinegar, wait until it boils and remove from the stove;
Now you should mix all the vegetables, put them in jars, knead them, compact them a little and pour in the hot marinade;
The prepared pieces are immediately rolled up with lids, turned over, placed in a warm blanket and left for 1-2 days. You can just wait for them to cool completely and put them in a cool place.

How to quickly pickle red cabbage

Cabbage pickles well, regardless of its variety, so it’s worth trying the red cabbage variety. Thanks to great content vinegar, the mass turns out to be sharp, piquant and aromatic. Such a preparation will be for a long time stored and decorate the table throughout the entire storage period.

Required ingredients:

Red cabbage – 2.5 kilograms;
Carrots - 2 fruits;
Garlic – 1 fruit;
Vegetable oil – 1 table. false;
Vinegar 9% - 140 milliliters;
Sugar - 1.5 cups;
Table salt – 4 table. false;
Water – 2 liters.

Instant Pot Pickled Purple Cabbage:

Chop the cabbage into thin strips. The most delicious and delicious snack this happens if the vegetables are finely chopped, so you should use a grater or a special shredder for a food processor;
Carrots must be peeled, washed and grated;
Mix the prepared vegetables well, mash, wait a little and mix well again;
Peel the garlic, crush it with a knife or cut it into convenient pieces and add to the prepared vegetables;
Prepare the jars in advance, wash them without using cleaning agents, since it is difficult to rinse the products from the surface of the jars. But you can use baking soda instead of cleaning products. Then the jars are sterilized at high temperatures;
Place the prepared vegetables in jars, compact them well, and set aside for a short time;
While the vegetables give juice, cook the marinade, add everything to the water necessary ingredients Boil the ingredients indicated in the recipe, except vinegar, until the mass is completely mixed and homogeneous. Only after turning off the heat add vinegar to the mixture, let the mixture stand for 1-2 minutes and immediately pour it into jars with vegetables;
When hot, roll up the jars with lids and place them in a warm blanket to cool slowly.

How to pickle purple cabbage

The recipe suggests preparing pickled red cabbage, which turns out to be quite spicy. It's perfect as a snack or additional ingredient for the vinaigrette. It turns out spicy, but you can rinse it just before cooking so that excess spices are removed and the pulp becomes more tender.

Required ingredients:

Red cabbage – 3 kilograms;
Vegetable oil – about 1 cup;
Garlic – 2 fruits;
Sugar – 200 grams;
Vinegar – 2 table. false;
Water – 1.2 liters;
Laurel – 5 leaves;
Salt – 4 table. false;
Ground chili – 1 tea. lie

Marinating red cabbage in jars for the winter:

Place a pan of water on the stove to prepare the marinade;
While the water for the marinade is boiling, you need to look through the pulp, rinse it, chop it and transfer it to a large container in which it will be convenient to mix the ingredients;
Peel the garlic, crush the pulp or chop it in another way, for example, put it through a garlic press;
When the water boils, add pepper, salt, granulated sugar, wait until it boils and boil a little, then add a measured amount of vinegar and vegetable oil, wait until it boils again and immediately remove from the heat. It is important that the solution should not be allowed to boil when vinegar is added to it;
Mix the pulp with garlic, mix well with your hands or a large spoon, transfer to separate containers, tamp thoroughly;
Immediately pour the hot marinade over the pulp so that it is completely covered with the solution;
Roll up the mixture with lids and leave in the room for 2-3 hours, the temperature should be room temperature, at this time the process of soaking the vegetables in the marinade takes place, and the air temperature should not be cold;
Only after marinating can the preparations be moved to cool places, such as a cellar. The mixture can be stored in a cool place all winter or even longer, the main thing is to observe the proportions of the products and prepare the jars correctly.

Pickled blue cabbage recipe

There is always a lot of acid in pickled preparations; it helps the mass to be stored long time. But for more reliable storage, it is necessary to properly sterilize the jars and prepare all the ingredients in correct proportions. If the workpiece is not sterilized at the last stage, then it is better to store it in a cold room.

Required ingredients:

Red cabbage – 2-2.5 kilograms;
Sugar – 70-80 grams;
Salt – 70-80 grams;
Vinegar – 4 table. false;
Water – 1000 milliliters;
Laurel – 5-6 leaves;
Spices – 2-3 tablespoons.

Marinade for red cabbage and preparation of twist:

Before cooking, you should prepare the pulp. It is washed, chopped into thin strips, transferred to a separate container, a small amount of salt is added to the mass, everything is mixed well, kneaded a little and left in the room for several hours. If the pulp is very hard, then you need to knead the mixture vigorously and leave it in salt overnight;
At this time, prepare the jars, wash them and sterilize them at high temperatures;
Peel the garlic, cut into thin slices and place in jars;
Also put all the spices according to the recipe at the bottom of the containers;
Then you can add chopped and salted vegetables;
Pour vinegar into the mixture;
Separately prepare the marinade from water and salt and sugar added to it. The marinade should be hot. It is the hot marinade that needs to be poured over the vegetables and covered with lids;
Place the workpieces in boiling water and sterilize for 15-25 minutes. The sterilization time must be determined based on the size of the jars; large jars are sterilized for 25 minutes, and small jars need 15 minutes;
When sterilization is completed, the workpieces are transferred under a blanket, turned over, and left to cool. After this, the twists can be transferred to another storage location, preferably one that is dark and cool.

Cabbage should be present in everyone's diet, but not everyone likes white cabbage; it is a little tough and coarse. But you can use other types of cabbage, for example, red cabbage. It is more tender and juicier than the white variety of this vegetable.

For real gourmets, we also have recipes, and.

Attention: Pickling is a recipe for preserving food, based on the ability of acid to suppress the vital activity of most microorganisms. Lemon or kiwi juice, tartaric, apple, etc. are used as acids in marinades. balsamic vinegars, table vinegar, some types of dry wine.

Features of pickling include the direct addition of acid to the product. While during fermentation and salting, acid is produced by microorganisms that cause the fermentation process.

Benefits and harms

Red cabbage your own way chemical composition almost no different from white cabbage. The red-violet and even bluish color of its leaves is given by the anthocyanin they contain. Because of it, cabbage has a sharper taste. His useful action is as follows:

has a positive effect on the condition of the walls of blood vessels, increases their strength and elasticity;
gently normalizes blood pressure, which is why red cabbage is useful for hypertensive patients;
promotes the removal of excess free radicals from the body and has a pronounced antioxidant effect;
prevents the development of malignant tumors.

In addition, selenium contained in the leaves normalizes the work thyroid gland, enriches muscle tissue with oxygen, removes toxins. There is almost 1.5 times more useful fiber in all respects than in regular white cabbage.

Phytoncides that we don’t have regular cabbage, in red cabbage are presented in large quantities. Red cabbage juice has long been used in the treatment of bronchitis and asthma. The increased content of bactericidal elements has a wound healing effect.

Proteins – 3 kcal (12%).
Fats – 3 kcal (12%).
Carbohydrates – 20 kcal (76%).

When eating red cabbage, remember that the risk of gaining weight is almost zero.! However, nutritionists do not recommend getting too carried away with this product. Approximate daily dose calculated within 200-300 grams.

Contraindications

The main reason for refusing red cabbage is only its individual intolerance.
In addition, people with intestinal diseases should remember that fiber can be harmful. In this case, cabbage should be consumed boiled.
It is best to remove the top leaves and stalks, as they usually accumulate the largest portion of nitrates.

In hot marinade

Usually used to prepare pickled cabbage hot marinade. Also prepare specially delicious dish You can add pepper, beets and various spices to the cabbage. Let's consider all the options in more detail.

Classic recipe

Ingredients:

Cloves go well with red cabbage, but not too much. hot peppers, bay leaf, cumin, coriander.

How to cook:

First of all, remove the top leaves and remove the stalk. For convenience, we cut the heads of cabbage into two parts.
Finely chop the cabbage, remembering its denser fiber. The width of the strips should not exceed 0.5 cm. Ready cabbage put it in a basin.
Cut the garlic into thin slices.
Add salt, garlic, herbs, pepper (if you think necessary) to the cabbage, mix well.

Advice: Red cabbage is firmer than white cabbage. However, it is also 90% water. If you want it to retain its crunchiness when eating, do not wrinkle it, try not to press when placing it in a container, so that as much as possible fits in. Then its natural structure will be preserved.

Preparing the marinade:

IN hot water dissolve sugar, add vinegar, add spices (for example, cloves), bring to a boil.
Place the cabbage tightly, but without pressure, into the jars.
Pour in hot marinade.
Cover the jars with gauze and leave for 3 days at room temperature.
Close with plastic lids and take the jars to a cool place.

With beets

According to recipes, you can marinate cabbage with various vegetables– with beets, carrots, onions. They will not only give the marinade an unusual color, but will also add specific notes to the taste of the finished product.

How to cook:

Slice the beets and carrots thinly. You can simply grate the vegetables on a coarse grater.

Read about how to cook red cabbage with beets in Georgian style.

With pepper

To add spiciness and piquancy to the dish, you can add red capsicum . The main thing here is not to overdo it, so that the pepper does not interrupt the main taste.

How to cook:

We clean the fruit from seeds, cut out the internal partitions, and cut off the stalks.
Cut the pepper into rings no more than 0.5 centimeters thick.
Add to cabbage while stirring.

Preparing for the winter

Classical the recipe will work us here too. Take cabbage, add other vegetables if desired, and prepare the marinade. For long-term storage of cabbage, table vinegar is usually used.. Some replace it citric acid. In this case, one teaspoon of acid is added not to the liquid, but directly to three liter jar with cabbage just before adding the marinade.

Another difference during long-term storage is that we add it to the marinade during cooking. sunflower oil, approximately 1 tablespoon for each prepared jar. For the winter version, we sterilize the jars and steam the lids. We roll up the jars and put them away cool place. In principle, pickled cabbage is already ready to eat, so taking the sample can not be postponed.

Find out more delicious recipes preparing red cabbage for the winter, and also see photos of dishes, you can.

Without sterilization

The recipe for preparing very tasty and crispy red cabbage for the winter without sterilization is the same. Pour sunflower oil over the marinade to form a film. Cover the jars with plastic lids. Transfer the jars to a cool place.

In 30 minutes in a hurry

How to marinate quickly and tasty? To prepare delicious red cabbage using this quick recipe you will spend no more than 30 minutes, and you will be able to put this dish on the table in 4 hours!

Ingredients:

How to cook:

Finely chop the cabbage.
We grate the carrots as for the dish “Korean-style carrots” - into thin long sticks.
We crush the garlic with a garlic clove.
Mix everything, add 1 tablespoon of salt. Leave it - let it soak in its own juice.

Marinade:

Dissolve 2 tablespoons of sugar in hot water (500 ml).
Add vinegar 6% - 150 ml.
Spices and seasonings to taste.
Bring to a boil, remove after 2-3 minutes.
Strain the marinade to remove any spices that have lost their flavor.

Pour hot marinade over cabbage. Let cool until room temperature, put it in the refrigerator. After 4 hours you can serve.

Large pieces

A quick recipe for making red cabbage:

Ingredients:

How to cook:

Cut the cabbage into large squares.
Add chopped herbs, salt, sugar and pepper.
Mix thoroughly, pressing lightly.
Preparing the marinade for chopped red cabbage in large pieces, as in the previous recipe, just don’t add sugar to it - we already have it.
Bring the marinade to a boil and pour over the cabbage.
Let cool to room temperature.
Serve to the table.

To know best recipes first courses with red cabbage, and you can also see their photos, but in we looked at various variations delicious cooking vegetables at home and provided recommendations for table setting.

Conclusion

Pickled red cabbage can be served as independent dish, and in combination with other products. The “collage” that contains red and white cabbage together looks great. You can decorate the top of the dish by placing pickled cucumbers and adding fresh herbs.

The violet or purple leaves of a plant from the Brassica family, which was brought to Russia from the Mediterranean, have a rich hue and a spicy aroma. They look original in salads and are very healthy for humans. Housewives who pickle or salt red cabbage for the winter provide their households with not only delicious product, but also vitamins, fiber, microelements. The vegetable goes well with root vegetables and peppers, making juicy and crispy pickles.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it tolerates weather conditions well. middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual coloring of the leaves is due to anthocyanins. These substances help increase the strength of the walls of blood vessels, reduce blood pressure in patients with hypertension, and remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland and accelerates the synthesis of antibodies. Fiber normalizes the digestion process and cleanses the intestines of fats and toxins. Ascorbic acid strengthens the immune system. Phytoncides present in the leaves fight bacterial infection.

Vegetable juice, which in Russia was called blue cabbage, have long been used to treat tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, and tighten scars. Red cabbage is rich in vitamins in the form of:

tocopherol;
folic acid;
riboflavin;
retinol.

The vegetable is useful for women carrying a baby, people with diabetes, and people who suffer from obesity. With its regular use, the heart functions better, cancer tumors are less likely to form, and healthy cells do not degenerate.

The purple color looks very original in the salad, spicy and unusual taste All household members will like fermented cabbage for the winter.

Preparing the main ingredients

Before canning vegetables, depending on culinary recipe, the leaves are chopped or cut into pieces, the marinade or brine is boiled, vinegar or citric acid is added to it.

Red cabbage can be prepared with apples. The washed fruits are freed from the core and seeds and crushed. Onions and garlic are peeled and cut into rings. Root vegetables in the form of carrots and beets, horseradish and greens are well washed and chopped. Red cabbage turns out very tasty with bell pepper. The vegetable is chopped or cut into cubes, removing the seeds.

Banks in which they roll canned snack, washed with soda and sterilized.

Cooking recipes

Red cabbage is pickled with its white cabbage cousin, but the purple or violet leaves have a sweeter flavor and require less sugar. Basically the cooking technology is long-term storage in both species, representatives of the cruciferous family are practically no different.

Classic with vinegar for the winter

The traditional marinade used to preserve red cabbage is made from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare a snack classic recipe, you will need:

bay leaf - 5 pcs.;
garlic - 1 head;
bitter and allspice - 16 peas;
6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to lightly mash them with your hands. Garlic cloves are peeled and chopped into slices.

Place seasoning and cabbage in washed and dried jars and fill with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that anyone will refuse red cabbage marinated with root vegetables in winter. It can be served as a salad or as a complement to meat. To cook spicy dish, you need to take:

garlic;
a glass of sugar;
2 beets;
salt - 60 g;
carrots - 2 pcs.;
sunflower oil - ½ tbsp.

You will need red, black and allspice peas. No one has any difficulties during the pickling process:

Root vegetables need to be washed and peeled.
The cabbage leaves are separated and cut into pieces.
Vegetables are chopped on a Korean carrot grater.
The components are mixed and placed in a bowl, into which all the pepper is poured - red, black, and allspice.
Pour water and sunflower oil, half a glass of vinegar into another bowl, add some salt, add sugar and boil.
The cooled marinade is poured into the vegetables, the bowl is covered, and pressure is placed.

After 3–4 days spicy snack transferred to banks. Take the spicy product to the basement.

With bell pepper

Preparations made from purple leaves turn out to be very beautiful and immediately attract the attention of both guests and family members, delighting with their excellent taste and spicy aroma. Marinate bright cabbage maybe with bell pepper. You need to take a kilogram of each vegetable, you will also need:

large onion;
cloves - 2 buds;
dill seeds;
sugar - glass;
salt - 2.5 tbsp. l.;
vinegar - 40 ml.

The pepper is placed in boiling water for 5 minutes and then placed in cool water. The cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to a glass container, pasteurized for about half an hour and rolled up with tin lids.

In jars of aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose juiciness, does not become moldy, and turns out crispy. For half a head of red cabbage you need to take:

aspirin - 1 tablet;
anise seeds - 7 grains;
salt - 3 tablespoons.

To purchase the product spicy taste and an interesting smell, add mustard powder, chopped fennel, ginger, hot pepper.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt for 8 hours, after which the juice is drained from the cabbage. Fry the spices in a frying pan, add 1/2 liter of boiling water and hot pepper and boil slightly. Fill a jar with chopped leaves with the prepared marinade and add an aspirin tablet. After 3 weeks, the appetizer can be served.

With raisins

Quite quickly prepared for the winter red cabbage with apples.

To give it a sweetish taste, add a spoonful of honey and 2 seedless raisins; in addition, take:

fruit vinegar - 40 ml;
olive oil - 30 mg;
salt;
hot pepper;
parsley leaves;
walnuts.

Cabbage and apple are chopped using coarse grater, salt and mix, add herbs and raisins. To prepare the marinade, use vinegar, honey and oil. The dish can be consumed the next day or stored in jars for the winter.

Instant marinated pieces

Shredding cabbage into thin strips takes a lot of time. To close it for the winter, you can simply cut the head of cabbage with a sharp knife, it will turn out much faster and also tasty.

For the marinade, you need to take 2 glasses of water, one each of vinegar and sugar. To prepare cabbage in pieces you will need 1 head of cabbage, peppercorns, cloves, bay, and cinnamon will not hurt.

The leaves are separated from the head, cut with a knife and salted for at least 2 hours, after which they are placed in jars along with spices. The marinade is prepared from water, salt, vinegar and sugar. Boiling liquid is poured into the prepared ingredients. Sterilize the snack for about 30 minutes and seal it with lids.

Crispy

Vegetables go well with fruits. If you marinate red cabbage with apples in a ratio of 1 to 5, it will turn out very tasty.

Sweet and sour fruits add their own notes and add a garden aroma.

Onions, which you will need 250 g for 5 kilograms of vegetables, cut into rings. The apples, having removed the core and seeds, are finely chopped. After removing the top leaves, shred the cabbage. All ingredients are placed in an enamel bowl, mixed with a partial spoon of salt and caraway seeds, covered and pressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar. It will be even tastier with olive or sunflower oil, but it won’t last until spring.

Coleslaw

In winter, vegetable preparations sell out very quickly. Many families love pickled tomatoes and pickled cucumbers, enjoy eating caviar from zucchini or eggplant, and serve salad made from red or purple cabbage and pepper. To prepare it, you need to take a kilogram of these vegetables and 2 onions.

The marinade is cooked using:

water - 1 liter;
sugar - 200 g;
vinegar - 1/2 cup;
salt - 2 or 3 tablespoons;
dill seeds.

The cabbage needs to be chopped into strips, the pepper is placed in boiling water for 5 minutes, then dipped in cool water and cut into rings. They do the same with onions. Place the chopped vegetables in a wide bowl and, after mixing thoroughly, send them to sterile jars, which are filled with boiling marinade, seasoned with vinegar. The salad is rolled up and covered with a warm blanket.

Pickled

Cabbage of violet or purple color will delight great taste, attractive appearance in combination with sour apples of the Antonovka variety. For 5 heads of cabbage it is enough to take a kilogram of fruit.

Fruits need to be washed, seeds selected and cut into slices, onions into rings, cabbage into strips. Place all ingredients in a wide bowl, add dill seeds and mix thoroughly with a glass fine salt, then moved to enamel pan, alternating with apples.

The container with the contents is placed under pressure in a warm room for three days. Sauerkraut packaged in jars and taken to the cellar. This preparation is eaten instantly.

Storage rules

Hermetically sealed vegetables marinated with vinegar or citric acid can be left in the apartment away from radiators and other heating devices. Sterile jars of cabbage should be placed in a place where the rays of the sun do not reach. In a ventilated basement or cellar, where the air temperature is slightly above zero, such preparations do not deteriorate for a year or more.

Salted and pickled vegetables are much more difficult to store. Both white and red cabbage peroxides already at +10, so it is better to take it to the basement and leave it in the refrigerator. If this is not possible, you need to place the pickles in the pantry or kitchen, but add sugar regularly. Having turned into vinegar, this product functions as a preservative, prevents rotting, and preserves vitamins and microelements.

Pickled vegetables do not spoil for a long time; when sunflower oil is poured into the container, it prevents the growth of bacteria that cause fermentation.

In a private house with a cellar, you can place cabbage in a wooden barrel. The preparations do not lose their taste and do not rot for at least 6 months.

From pickled vegetables Do not drain the brine, as ascorbic acid will quickly decompose.

Over time, mold will form on the surface of the snack. Mustard seeds and horseradish rhizomes help protect the product from such an unpleasant phenomenon. Pickles can be stored for a long time if you place lingonberries in a jar or barrel.

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Vegetables are endowed with mass useful properties. The most valuable snacks among them are those that keep vegetables as fresh as possible: they contain the most vitamins. So is pickled cabbage. instant cooking with carrots and garlic. A bright orange-purple appetizer turns any table into a festive one and lifts your spirits. If you feel that you are overcome by the first signs of ARVI, or fatigue, or depression, pickled cabbage will help strengthen your immune system and optimism.

Pickled cabbage goes well with meat dishes and just for a snack. And the bright pickled cabbage will also not leave guests indifferent.

Ingredients

red cabbage – 1 head
carrot - 1 piece (preferably larger)
a few cloves of garlic to taste
sugar – 3 tablespoons
salt - 2-3 tablespoons
sunflower oil – 4 -6 tablespoons
bay leaf (a couple of leaves)
peppercorns
spices to taste (white ground pepper, coriander, allspice)
vinegar - 200ml 9%
water - 500 milliliters

How to make pickled red cabbage

Chop carrots and cabbage into thin strips.

Squeeze the garlic, add salt and mix.

Crush the resulting mass of vegetables to the required consistency. If we want to get crispy cabbage, we lightly press it down; if it is soft, we knead it longer and harder.

Pour water into a saucepan, add vegetable oil with sugar and spices. Bring the mixture to a boil, stirring all the time. Boil for no more than 3 minutes, then turn off the stove. Then wait a little until the marinade cools down, and then pour in the vinegar.

Mix thoroughly and place the cabbage in jars that have been thoroughly washed and sterilized. We compact it.

Using a mesh colander, fill the jar with cabbage with warm marinade.

Cover the jars with lids, wait until they cool, and put them in the refrigerator.

One day must pass for the appetizer to be completely cooked and for the cabbage to become juicy. You can store pickled cabbage in the refrigerator for up to two weeks.

When serving, add if desired green onions, dill and season it all vegetable oil. Greens will add color to the already bright cabbage and make the appetizer even fresher and healthier.

Marinated red cabbage with carrots and garlic goes well with many dishes - meat, potatoes, buckwheat porridge, and salads. It's wonderfully delicious vitamin preparation, be sure to prepare.

Why do we so undeservedly forget about a close relative of our ordinary cabbage, red cabbage? After all, it tastes no worse, and in terms of the composition of vitamins and microelements it “keeps” a high standard. It can also be fermented, pickled, made into winter salads with vegetables, and salted.

Canned red cabbage for the winter

Red cabbage in winter salads it looks very attractive and tastes very well combined with many vegetables, it is often made. it turns out to be as crispy and juicy as cabbage.

What is different about canning red cabbage? Well, probably just what needs to be taken into account increased content sugar in it, it tastes sweeter than cabbage. This sometimes needs to be taken into account in the recipe.

Delicious marinating recipe

Ingredients:

10 kg red cabbage
10 laurel leaves
A glass of fine salt
10 peas each of allspice and black pepper
ten clove buds
Cinnamon powder to taste

For the marinade:

3 tablespoons vinegar essence
A tablespoon of salt
2 heaped tablespoons of sugar

How to pickle:

At the very beginning of the process, we thoroughly rinse and sterilize the jars so that they are clean and dry. It is better to wash with soda or mustard so that there is no detergent smell left.

We chop all the cabbage into noodles, pour it into a large bowl, add salt and grind it by hand, leave it for a couple of hours to release the juice.

To make the marinade, mix sugar with salt and vinegar, stir until everything is well dissolved.

Pack into jars, crush, and evenly distribute the juice among the jars. Add equal amounts of spices to each jar on top and add marinade, also in equal parts. Immediately cover the cabbage tin lids and hide it in the cold. can be eaten after 2 weeks.