Instant pickled cabbage - delicious recipes. Pickled cabbage in pieces for the winter in a jar

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing any of its taste.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Be it a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc.
• garlic - 4 cloves

For the marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• peppercorns - 10 pcs
• cloves - 5 pcs.
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them using a Korean carrot grater.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (medium)
• cucumber - 1 piece (medium)

• water - 1 liter
• salt - 1 tbsp. heaped spoon
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave some room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 piece (medium)
• beets - 1 piece (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tbsp ground red)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar - 1 glass
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pcs
• vegetable oil -0.5 cups

Preparation:

1. Cut the cabbage into fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. Remove the seeds from the hot capsicum and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. Place all the prepared ingredients into it in layers one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we press down lightly, so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

• cabbage – 1 fork (2 kg)
• carrots - 1 pc.
• bell pepper - 1 piece
• ginger – 70 gr
• garlic – 4-5 cloves

For the marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 teaspoon
• bay leaf - 3 pcs
• apple cider vinegar – 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it must, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

• cabbage - (small forks, a little over a kilogram)
• 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:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces using a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can drizzle with oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 3-4 pcs (medium)
• bell pepper - 3-4 pcs
• sweet and sour apples - 3-4 pcs.
• garlic - 1 head
• hot pepper - 1 pod

For the marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• cloves -5-6 pieces
• bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Prepare the marinade. Boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it turns out!

Features of preparing delicious pickled cabbage

• You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
• For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
• You can cut forks into strips, large or small pieces, or even into quarters
• You can marinate only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• Garlic is almost always added, and onions are added less often. If you add onions, the cabbage will have an “onion” taste.
• a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
• It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
• You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi juice.

And all this diversity will help you prepare completely different versions of pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly jump to the recipe you need, use the links in the blue frame:

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.

• 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 to it (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.

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)

• 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.

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

• 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.

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!

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 tsp

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.

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!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients

• cabbage forks 1.2-1.5 kg
• 1 medium carrot, 100 g
• 1 large beet, 200 g
• vegetable oil 5-6 tbsp
• garlic 5 cloves

For the marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Preparation

Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.

Cut beets and carrots into strips or bars. Garlic - in thin circles.

We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.

After this, put the cabbage in the refrigerator for another day.

In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!

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 can either 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 off with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade 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:

1. Wash all vegetables.
2. Finely chop the cabbage.
3. Wash the carrots, peel and grate on a coarse grater.
4. Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
5. Place everything in a deep saucepan

Preparing the marinade:

1. To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add all the necessary ingredients, stir.
3. Pour the hot marinade over the cabbage and cover with a lid.
4. After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

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:

1. Wash all vegetables
2. Cut cabbage into large pieces
3. Peel the carrots and grate on a coarse grater.
4. Cut the sweet pepper into thin strips. (Pepper optional.)
5. Peel the garlic, chop and mix with carrots.
6. 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:

1. 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.
2. 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!

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. Using a knife, 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!

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.

Today I propose to talk about how to prepare the most delicious pickled Provencal cabbage - this is an incredibly juicy and crispy savory appetizer that will become an integral part of your winter menu as soon as you try it!

Preparing pickled Provencal cabbage is incredibly quick and easy - literally in a few minutes, and the taste will outshine even everyone's favorite sauerkraut! I suggest you check this out immediately!..

To prepare quick-cooking marinated cabbage “Provencal” today we will use:

1 small carrot

½ Bulgarian color (it is better to take bright colors)

1 tsp salt

1 tbsp. Sahara

2 tbsp. refined sunflower oil

1 tbsp. table vinegar

75 ml water

Difficulty level of preparing this pickled cabbage: the lowest possible

Time required to prepare Provencal cabbage: literally 10 minutes, and then another 3 to 12 hours for marinating

The steps suggested during the preparation of such pickled cabbage:

Shredding the cabbage can easily be considered the most difficult part of this whole simple process. It’s great if you have a small and compact shredder - I’ve been convinced more than once that it is indispensable for these purposes, because it’s very convenient and incredibly time-saving.

But even if we don’t have a shredder at hand, with the help of a knife we ​​can chop this amount of cabbage in literally 3-4 minutes.

Cut out the pulp of the bell pepper into strips.

Finely chop the peeled garlic with a knife.

Now place the shredded cabbage in an enamel saucepan - for convenience, it should be deep enough so that no difficulties arise during stirring.

First add sugar to the cabbage.

Place the chopped bell pepper in the pan.

Add carrot sticks to the vegetables.

And the last thing we add to all the other ingredients is finely chopped garlic.

Now mix everything thoroughly - you can use a spoon, or you can, like me, with your hands.

Add vegetable oil - we take it without smell.

And mix everything thoroughly again. At this stage, I suggest you try our future appetizer and, if necessary, adjust the salt, sugar or vinegar to taste - you won’t have this opportunity again.

In principle, we have everything ready - all we have to do is be patient and wait a little. To speed up the process, you need to compact the cabbage tightly, cover it with a flat plate and place some weight on top - ideally it will be a half-liter jar of water. This design needs to be placed in the refrigerator or, in the winter season, simply taken out onto the balcony.

The minimum marinating time is 3 hours, but you must remember that the longer the cabbage is marinated, the tastier it will be.

That's how easy and simple it is. From the specified amount of pickled cabbage ingredients, you will get very little - literally for one time, and it won’t be enough!.. So after such a test, you can simply increase the amount of ingredients by 2, or even 4 times, and prepare such an appetizer with a small supply - in tightly closed jars it can be stored perfectly in the refrigerator for some time. But believe me, it won’t last long!

Cook with pleasure!

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Only the most proven and successful recipes.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

PICKLED CABBAGE IS 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 to it (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.

MARINATED CABBAGE WITH BELL PEPPERS


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.

MARINATED CABBAGE WITH BEET - 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.

MARINATED 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!

MARINATED 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 tsp
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.

MARINATED 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!

CABBAGE PELLUT


According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
1 large beet, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves
For the marinade
water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
There are so many recipes that you just need to try at least once!