How to cook quick cabbage. Cabbage salad with vinegar and sugar - step-by-step recipes for cooking with carrots, apples, bell peppers

Hello guests and subscribers of the blog site!

Time flies so imperceptibly that autumn has already arrived. It's time to go to your garden plot again and harvest a new crop of vegetables. Today I propose to make pickled cabbage, because we talked about it in the previous issue. This time we will consider only the fastest cooking recipes. Of course they will also be delicious. Let's learn to conquer everyone from the first spoon.

Making this salad is easy and simple. At least for every day, at least roll it up in glass bottles, that is, for future use. This note will definitely help you with this. It presents options for all occasions, so you can try it today in a couple of hours. Or, if you are already thinking about preparing for the winter and you have a mountain of vegetables on the balcony. Then, you will certainly find suitable options for yourself.

I think that everyone now immediately wants to try this home preparation. Perhaps you are used to cutting cabbage into pelluski or shredding it on a special grater. There are many options on how to do this correctly. And all of them are clearly good, especially when it’s already a cold season outside. And you once reached into the cellar and took out a jar of such a crispy and juicy snack. Wow, how delicious and cool that you have it).

The very word pickling already speaks for itself, that the cabbage will be slightly sweet, not the same taste as we are used to seeing in. This one has a gentle and rich taste. But various kinds of additives, for example bell peppers, carrots or beets, as well as seasonings will only help us with this.

Let's take a closer look and start creating and conjuring, using only the best and proven methods.

I think any housewife, whether a beginner or an already avid one, should be able to prepare such pickled delight in her arsenal. In the last episode, you and I did everything possible salads. And now the time has come when preparations are in full swing.

So, how can you cook such cabbage and manage to do it both instantly and deliciously? As always, a simple recipe will help, which always helps me out year after year.

It is at home that you can experiment and add it as a supplement various ingredients, such as bell peppers, garlic and even cucumbers.

I think that each recipe needs to be discussed in more detail. Therefore, look for a suitable option and get down to business. After all, you can make such a salad right today and feed your belly with new potatoes, or open a jar in winter and remember the past summer.

We will need:

young head of cabbage - 1 pc. (600-800 g)
water - 1 l
table salt - 2 tbsp
granulated sugar- 2 tbsp
garlic - 5 cloves
mustard seeds - 3 tbsp
vegetable oil - 0.5 tbsp.
Bay leaf IR - 2 pcs.
vinegar essence 70% - 2 tbsp
pepper sweet pea— 6 pcs.

Stages:

1. Inspect the head of cabbage, remove all dried and flabby leaves. Then start cutting, cut it in half, remove the stalk, and divide it into pieces depending on the size. It is enough to do this in 6-8 parts.

After this, place the pieces in a deep container and proceed to the next stage of work.

2. So, start preparing a special filling, mix salt and granulated sugar in a cup, pour warm or hot water and stir. As soon as the bulk ingredients dissolve, feel free to add the vegetable sunflower oil.

3. Wait about half an hour until the marinade reaches room temperature and immediately pour in the vinegar essence. Then add bay leaves, peppercorns and mustard seeds, which will add even more flavor interesting taste. Stir and let stand for 5-10 minutes.

4. Then use a sharp knife to chop the peeled garlic cloves. Or you can use a fine grater. Sprinkle garlic on the chopped cabbage and immediately pour in the prepared cold marinade.

5. Now come up with a pressure, for this you can take any plate or lid and put a jar of water or something very heavy on it. Leave to marinate on the table at room temperature for several days, approximately 2-3 days.

7. And also fresh or Korean carrots. In general, think about the serving and help yourself to your health! She leaves the table at age, especially if there are young potatoes nearby homemade. Happy discoveries, friends!

Instant pickled cabbage - a very tasty recipe for a 3 liter jar

Now, as promised, we move on to the next option, which will allow us to place the cabbage in a special way in glass containers and store it in a cool place for a long time. With all this, the preparation will turn out incredibly tasty, you will definitely lick your fingers. And ask for more.

Did you know? By the way, there are recipes in which the brine is taken either hot or extremely cold.

But, there are also super options where the cabbage is poured with boiling oil so that it is amazingly saturated with all the aromas of spices; I remembered this about the Korean version. Lately he has been fascinating everyone more and more.

We often make sauerkraut (if pressure is placed on the vegetables and they sit at room temperature for a couple of days with salt), and we say that we pickled it. Personally, I think that here, whoever is used to it. But, nevertheless, conservation still does white cabbage preparation sweetish and has no sour smell. In general, how many people have so many opinions.

In any case, the secret of pickled cabbage is in the marinade. To learn how to prepare it correctly and exactly when to pour it, read the step-by-step instructions below.

We will need:

cabbage of any kind - head of cabbage
carrots - 2 pcs.

Brine for 2 liters of water:

granulated sugar - 4 tbsp
salt - 4 tbsp
vinegar 9%-10% - 16 tbsp
bay leaf - 4 pcs.
peppercorns - 6 pcs.

Stages:

1. Make the initial marinade, bring water to a boil, add salt, sugar, peppercorns and bay leaf. As soon as it boils, pour in the vinegar and bring to a boil. Cool to room temperature.

2. Chop the cabbage and grate the carrots. Mix these two vegetables in one bowl.

3. And start stuffing into the jar. Do this with little effort, compact it. Then pour in the cooled marinade to the very edges.

4. Screw the workpiece tightly and hermetically, after 8 hours you can try it. It can be stored for quite a long time in the refrigerator or where it is cool and there is no access to light.

A simple recipe for pickled cabbage in a food jar

Let's move on. To be honest, I can say with confidence that pickling or canning cabbage is a responsible matter. After all, you can add so many flavors that you will try new masterpieces every time.

This recipe is quick and very tasty, thanks to the fact that the cabbage fits in liter jar and after 24 hours you can try it.

Did you know? For original taste you can use coriander and ground pepper, and instead of vinegar - citric acid.

Well, if you are not comfortable with such spices, then read the article below, in it you will find recipes for cabbage with other ingredients, such as apples or beets. I definitely recommend trying all of these simple ways cooking. And choose your one and only. But I think this particular recipe will become your favorite. Is it so? Write your short review, leave your opinion.

We will need:

White cabbage - 500 g
Garlic - 3 cloves
Coriander grains - 0.5 tbsp
Carrots - 1 pc.
Bay leaves - a couple of pieces.

For the marinade:

Coarse rock salt - 1 tbsp
Refined sunflower oil - 2 tbsp.
Granulated sugar - 1.5 tbsp
Citric acid - 0.5 tsp.
Water - 0.5 l

Stages:

1. Start by rinsing the cabbage, and then shred it using a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you will get vegetable shavings. Press the garlic through a press or finely chop it with a kitchen knife. Combine all this in one bowl and squeeze well with your hands and stir until smooth.

2. Next is this vegetable preparation fill liter jar, and this should be done by lightly pressing on the mass. Just press down. After a gap of 2-3 cm, add coriander seeds (no need to grind them), then cabbage and carrots again, and so on. Once everything is laid out, add pepper and bay leaves on top.

3. Now you need to bungle hot pickle. Add salt and sugar to boiling water, stir and simmer until the ingredients dissolve. Then add citric acid. She will dissolve in no time. Turn it off and run to fill the jar to the very top.

4. As you can see, the grains may float slightly to the surface, this is how it should be, the marinade will raise them. Cover with a plastic lid and leave to rest at home in a warm place, but not in the sun, for one day. It is possible to try and treat everyone after 12-16 hours.

5. But truly this ancient and wonderful recipe says that you need to soak such a delight for 24 hours, and then eat it, watering it with vegetable oil.

Advice! If it seems to you that there is a lot of marinade, then you can squeeze it out carefully with your hands or a spoon, and then flavor it with oil.

Instant pickled cabbage for the winter in jars

As promised, a wonderful recipe that will give you new sensations in taste, since it is prepared exclusively with sour Semerinko apples. These contain a lot of acid and will only speed up the canning process. Who would have thought, but it is so.

Cool idea! And instead vinegar essence, here freshly squeezed lemon juice is taken. It comes out awesome! It's worth a try and never change this option.

Another important rule for such a preparation is the proportions of salt, because the final result will depend on them. If you take too much, the dish will be over-salted, if you take too little, it will generally sour and be soft and crumbly in structure. The main thing is to get a crispy structure. Therefore, 5 kg of cabbage is usually added to 100 g of salt.

Pass this option on from generation to generation, let it become one of your favorite and unique ones. Good luck.

We will need:

for 1, 2 and 3 liter jars:

salt - 2-3 tbsp. l
water – 250 ml
any cabbage, white cabbage shown - 2 kg
Semerinko apple – 2 kg
lemon - 1 pc.
coriander - optional
peppercorns - 10 pcs.
carrots - 2 kg

Stages:

1. Vegetables and fruits, as you may have noticed, are used in equal proportions, cut into strips. Of course, if you decide to make a large batch, then take a grater, it will be too tedious by hand.

Remember, all the top leaves from the cabbage should be removed and not used, otherwise you will ruin the whole job.

2. Mix all the chopped products with your hands and pepper in your own way. Then add coriander. But dilute salt and the juice of one lemon in water, you get such a drop-dead sour brine. Pour it in vegetable mass and stir.

3. Then take clean sterile jars and press the prepared mixture tightly with them. And at the very end, place whole leaves of cabbage right on top. Cover with nylon covers and lower into the cellar for long-term storage. If you want to try it today, then wait 24 hours in a warm place and eat to your health!

Canned cabbage with Korean seasoning pieces

The author of this story called this snack a bomb. And indeed, if you haven’t tried this delight yet, then you’re clearly out of the loop. After all, it’s incredibly tasty, and it won’t be difficult to make. To all gourmets spicy cuisine dedicated, by the way, using this principle you can do both, and even.

You will need the following product components for this work. Don't forget about the seasoning Korean salads, it will obviously be better with her. Take it around 1 tsp

But for the marinade the following:

Marinated cabbage with bell pepper - very tasty in a jar

I think that when it’s autumn, we are ready to do anything so that the vegetables don’t go to waste and we begin to think and think. And then all sorts of thoughts come, such as combining several components into one at once. Why not. Look what an exquisite and elegant appetizer came out of sweet bell peppers with cabbage and carrots. Crunch for your health!

Complement your lunch or dinner, and also serve at a feast or for

We will need:

Stages:

1. Wash all vegetables and dry with a paper towel. Remove the core and stalk from the bell pepper and peel the carrots. And chop all the vegetables into thin pieces. By the way, you can grate the carrots coarse grater.

2. Now make the marinade. Dissolve salt and sugar in water, then pour in the sunflower vegetable refined oil. Bring this mixture to active boiling, pour in vinegar.

3. Now mash all the vegetables in a bowl with your hands.

4. Then transfer the vegetable mass to clean jar. And tamp lightly so that it is tight. It turned out to be 1.5 liters of salad. Fill each container with hot marinade. Put on plastic lids and cool, then place on the middle shelf in the refrigerator.

One more tip! It’s best to make this preparation the day before, and in the morning you can taste it.

4. It turned out very beautifully, and most importantly, this dish is juicy and aromatic. Your household will definitely appreciate it. Bon appetit!

Korean pickled cabbage

Everyone knows that a couple of years ago, or maybe decades, that fermenting or pickling cabbage was very difficult and time-consuming. But, as they say, nothing stands still. Previously, people stored vegetables in tubs or barrels. And now everything has become much simpler. I don’t know who, but one probably smart chef came up with such an extravagant presentation in order to somehow stand out from the crowd. Well, we took and adopted this experience.

Who would have thought, but this particular Korean recipe will become one of the best and favorite among Russians. Because we almost all love spicier dishes. After all, they all whet your appetite and give you a boost of energy.

We will need:

Stages:

1. Shred the cabbage using a vegetable slicer. And pour salt and sugar directly into it. Start squeezing it with your hands until the juice comes out.

Pass the carrots through a special grater Korean carrots. Squeeze the garlic through a press. Stir.

2. Heat vegetable oil in a frying pan until lightly smoking. Then add ground red pepper and coriander here, mix with a spoon. And let it pierce for 5-10 seconds.

3. Then pour this oil over the carrots. Stir with a tablespoon. And add these carrots plus vinegar to the cabbage. Stir.

4. Cover with a plate and make a press and leave in a warm room for 10-12 hours, and then store in the refrigerator and eat to your health!

5. This is such a delicious dish. I hope you liked it too. Enjoy!

Crispy and juicy cold brine pickled cabbage

As you may have noticed, it was mainly used in previous recipes. hot marinade for cabbage, we will use the cooled one for this. The result is also tasty, with a slight spiciness, and also has a garlicky taste.

We will need:

Stages:

1. First make the marinade, take half a liter of water and place it in a saucepan, then take about 5 tbsp sugar, 1 tbsp salt and two bay leaves. For charming notes, also add cloves and two types of pepper, allspice and black peas. Boil this potion and cook for 5 minutes.

2. Chop the cabbage and grate the carrots on a coarse grater or Korean grater. Chop the peeled garlic cloves into small pieces. Mix everything.

If the cabbage is a little gnarly, crush it with your hands until the juice releases.

3. Now pour the marinade directly into the bowl and stir. Place the press and let it stand in this position for about 30 minutes. After the time has passed, the vegetables will shrink, as it should be. For storage, you can transfer it to a jar or store it in a saucepan.

4. You can eat within 1 hour, but it’s better to wait 1 day. Decorate green onions. Like this vitamin snack It turned out moderately sweet and sour. Have a nice experience!

Pickled cabbage under an iron lid - the best recipe for the winter

Would you like to get acquainted with one more simple recipe? Then it is in front of you, I want to demonstrate it, since here you do not need to tediously chop cabbage for hours into thin shavings. And it will be enough to use a knife, since the vegetable will be cut into pieces.

This great snack will help you diversify your holiday table and amaze everyone. In addition, you can easily pack it in jars, and take it out in winter and try it.

In winter, you obviously won’t be able to pull off this salad by the ears. Ah-ha. So, let's get to work.

We will need:

for 4 cans 3 l:

a head of cabbage - enough for a jar
garlic - head
Bulgarian Bell pepper— 3-4 pcs.
carrots - 3-4 pcs.

For 2 liters of marinade:

water - 2 l
vinegar 9% - 125 ml
bay leaf - 3-4 pcs.
allspice peas - 4 pcs.
salt - 4 tbsp
sugar - 1 tbsp.
allspice - 5 pcs.
cloves - 6 pcs.

Stages:

1. Carefully cut the cabbage into arbitrary pieces so that they fit comfortably into three liter jar. You can cut carrots in any way, into circles or cubes, as well as into strips. The bell pepper is not finely chopped, but cut into halves. Peel the garlic and cut into slices.

Did you know? Hot pepper and apples will add an unusual note.

Thus, in random order, throw all the vegetables into sterile jars.

2. Make the marinade, add a glass of granulated sugar and salt to already boiling water, stir. Add cloves, peppercorns and bay leaves, pour in 9 percent vinegar and boil. Immediately turn off the pan and pour this brine to the very top of the jar.

3. Close metal lids under a special key. Leave the pieces to stand at room temperature for 2 days, and then put them in a closet or cool room for storage.

Spicy-sweet cabbage with beets and garlic

I also want you to add such an interesting and unusual option pickles with beetroot. After all, it is this vegetable that gives it an extraordinary taste and also makes the snack even more beautiful. After all, cabbage becomes and is colored in purple. And carrots will make this dish sweeter. In general, it will still be a delicacy.

In fact, this recipe refers to Georgian cuisine. We will look in more detail next time in a separate article. And now I propose to take this one into service.

We will need:

for a 1 liter jar:

Small beets - 1 pc.
Carrots - 1 pc.
White cabbage - 0.7 kg
Coarse table salt - 1 tbsp
Water - 750 ml
Onion - 1 head
Garlic - 10 cloves
Ground red pepper - a pinch

you can take a 2 or 3 liter jar, then increase the ingredients in the required proportions

Stages:

1. Peel the beets and carrots and wash them in water first. Then chop everything, the beet into half rings along with the onion, and it is better to cut the carrots into slices.

2. Chop the cabbage into rags, that is, into small pieces of arbitrary size.

3. Then start placing it in a 1 liter jar, and you need to do this in layers. Place on the bottom onion, after cabbage, beets, cabbage again and the final layer - carrots.

3. Now pour a large tablespoon of salt on top, plus a pinch of red pepper and pour plain water, boil it in advance and cool to 40 degrees.

Dress nylon cover and leave in a warm place for 3 days. And then take a sample, gentlemen. It looks simply gorgeous.

Cabbage salad for the winter - recipe “Finger lickin’ good” with cucumbers

Do you want to make a vegetable duet or trio? So why not combine tomatoes, cucumbers and cabbage in one jar at once? It will look just great, and most importantly, it will be very, very tasty.

This is interesting! Our ancestors called cabbage the third bread. So let's not break traditions.

This salad is popularly called Kuban salad; it has actually been tested for decades. And by the way the feature of this dish Another advantage is that it is prepared without sterilization and without garlic.

We will need:

For 5 liters - vegetables 1 to 1, that is:

carrots - 1 kg
tomatoes - 1 kg
cabbage - 1 kg
bell pepper – 1 kg
onions - 0.5 kg
salt - 1.5 tbsp
sugar - 110 g
vinegar 9% – 150 ml
black pepper - 18 pcs.
bay leaf - 8 pcs.

Stages:

1. Wash the gherkins and tomatoes in water and then cut into pieces, as shown in this photo.

2. Chop the cabbage and immediately add granulated sugar and then salt (half of the total amount). Start kneading with your hands until the juice comes out.

Chop the onion into half rings, but grate the carrots on a coarse grater. Chop the bell pepper into cubes. Combine all the vegetables in a bowl and add sunflower oil, sugar and salt. Stir. Next add bay leaves and peppercorns. + 50 ml vinegar. Stir thoroughly with a wooden spatula.

3. Leave the salad to marinate. In an hour you will see the juice. You can already use it. But, if you are making it for the winter, then bring the entire mixture to a boil over medium heat and cook for 8 minutes. Then pour in the remaining 100 ml of vinegar and continue cooking for 1 minute.

5. Twist the lids. Turn them over on the other side with the lids down, put them in a fur coat and let the jars cool, and after 24 hours take them to the cellar.

As you can see, additional heat treatment nothing was done, the result will definitely surprise and delight you. Enjoy!

Pickled cabbage rolls with carrots for the winter

Well, another autumn exclusive, these are cabbage rolls or you can call them whatever you like, rolls. There is nothing difficult, but the gourmet looks incredibly beautiful; use it as a ready-made snack at any special event. Find out all the details in this video.

This is a modest selection of autumn and winter salads released today. I tried to find for you the fastest recipes for pickling cabbage. I hope you found what you were looking for. See you on the site.

Pickled cabbage cooks much faster than sauerkraut, but the recipe daily cabbage includes vinegar.

Cabbage salad with garlic turns out tasty and aromatic, and it is suitable for those times when all the homemade preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is aged for only a day, although there is a recipe below that can be put on the table right away.

Such cabbage instant cooking It is stored for several days in the refrigerator, and when serving it is very tasty sprinkled with herbs - onions, parsley, dill, cilantro, basil.

One day cabbage recipe with garlic

Ingredients:

cabbage - 2.5 kg
carrots - 3 pcs.
garlic - 3 cloves
water - 1 l
sugar - half a glass
vinegar 9% - half a glass
vegetable oil - half a glass
salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in. Mix everything together with your hands to release the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they are completely dissolved.

3. Then pour in the oil and vinegar, stir and pour the marinade over the cabbage.

4. Cover with a lid and leave to marinate at room temperature for a day.

Quick pickled cabbage with onions and garlic

Ingredients:

1.5 kg cabbage
2 carrots
2 onions
2 laurel leaves
7-8 peas each of black and allspice
0.5 cups rast. oils (possibly with scent)
5 cloves garlic
3-4 buds of cloves
1 liter boiled water
1 tbsp. spoon of salt and sugar
0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Chop the cabbage, grate the carrots, and mix everything together with your hands in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water; when it boils, add oil and vinegar. Cool.

4. Pour into jars with cabbage and leave for a day.

Cooking daily cabbage with apple cider vinegar

With addition apple cider vinegar cabbage with a delicate sour taste and a light aroma of autumn apples.

Ingredients:

2 kg cabbage
2 carrots
1.5 tbsp. spoons of dill seed
2 glasses of water
1 table. spoon with a small pile of salt
0.5 cups sugar
0.5 cups vegetable oil
1.5 tbsp. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and crush with your hands to release the juice.

2. Prepare the marinade by adding salt and sugar to the water; when it boils, add spices, oil and vinegar.

3. Pour the hot marinade over the cabbage and cover with a lid. Once cooled, place in the refrigerator.

Order an energy saver and forget about the previous huge expenses for electricity

Daily cabbage with turmeric

Ingredients:

1 head of cabbage
1 carrot
1 tsp turmeric
3 cloves garlic
1 tbsp. salt
0.5 cups each of water, sugar, vegetable oil and 6% vinegar

Recipe for pickled cabbage with garlic:

1. Chop a head of cabbage. Chop the garlic and grate the carrots.

2. Sprinkle turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour hot marinade over the cabbage and place under pressure for a day.

Quick cabbage with garlic and raisins

Ingredients:

1 medium head of cabbage
3 carrots
2 onions
1 head of garlic
100 g raisins
1 tbsp. salt
0.5 l water
a glass of sugar and rast. oils
100 ml 6% vinegar

How to cook quick marinade for cabbage per day:

1. Finely chop the cabbage, sprinkle with salt and rub with your hands until the juice comes out.

2. Grate the carrots on a coarse grater, finely chop the onion, grate the garlic or pass through a press.

3. Add vegetables and washed and then scalded raisins to the cabbage and stir.

4. For the marinade, add sugar to boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, stirring well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

Ingredients:

cabbage - 3 kg
beets - 1 medium
carrots - 1 pc.
garlic - 7 cloves
water - 1 l
6% vinegar - 180 ml
oil - 0.5 cups
granulated sugar - 1 cup
salt - 2 tbsp. with a slide
peppercorns - to taste

How to pickle cabbage and beets a day in advance:

1. Chop the cabbage coarsely, you can cut it into squares, like chop coarsely, or chop it into squares, like.

2. Cut the beets and carrots into thin slices or strips. Grate the garlic and mix everything.

3. Place the cabbage in a saucepan, sprinkle with beets, carrots and garlic.

4. For the marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, add peppercorns.

5. Pour it over the cabbage, cover it with a plate and put it under pressure.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet peppers

Ingredients:

1.5 kg cabbage
2 large bell peppers
2 carrots
4 cloves garlic
parsley
1 liter of water
3 tbsp. Sahara
2 tbsp. with a heap of salt
3 tbsp. 9% vinegar
0.75 cups vegetable oil

Preparing cabbage a day in advance:

1. Shred the cabbage, cut the pepper into strips, grate the carrots and garlic on a coarse grater.

2. Dissolve salt and sugar in water, boil, add oil and vinegar.

3. Mix the vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and leave it warm until it cools. Then place the pickled cabbage in the refrigerator for a day.

The ability to deliciously cook both complex and simple dishes adorns any woman. Of course, it’s much easier to prepare an appetizing one and charm it with the taste of your lover. And you try to do this without meat, using the most simple vegetables, which you always have on hand - white cabbage and carrots.
Do you think that preparing such a dish is so simple that it’s not even worth continuing reading? I dare to assure you that even in the preparation of such a seemingly banal dish, there are secrets and tricks. I suggest preparing a salad from fresh cabbage with vinegar, just like in a cafeteria.
First of all, to ensure crispy cabbage in a salad, we need to choose a good, strong head of white cabbage. Squeeze it with both hands, if you hear a slight crunch, you can buy it. And when we prepare the salad, we lightly crush the shredded cabbage with our hands to release the juice and sprinkle with salt. And then put the cabbage in a warm place for 15 minutes, let it sit and soak up its juice. This will allow us to achieve the right balance of spices after we add the rest of the ingredients, especially the vinegar and granulated sugar.
You can add any vinegar you have in the house to the salad. It is best if it is apple or wine, but table 9% will do just fine.
And after the salad is ready, we will put it in a cold place for an hour. We need the cabbage to be completely saturated with spices and marinated.
The result is very tasty spicy salad from vegetables, which previously could be tasted in a good catering establishment.
This snack can be prepared in advance, and the longer it sits in the refrigerator, the tastier it will be. If desired, you can add not only onions and carrots to the cabbage, but also salad pepper, cucumbers or ripe fruits tomatoes.
You can serve this salad in portions on a small appetizer plate, sprinkled with finely chopped herbs.
If you have leftover salad after dinner, you can use it as a filling for pies. To do this, place it in a saucepan with a thick bottom, add pasta and simmer for 25 minutes over low heat.

Ingredients:

- White cabbage- 300 g.,
- carrot root – 1 pc.,
- onion - 1 pc.,
- vinegar - 1 tbsp. l.,
- vegetable oil - 1 tbsp.,
- sugar – 1 tsp,
- salt.

How to cook with photos step by step

Shred the white cabbage very thinly, preferably with a sharp knife.
Then be sure to press it with your hands until it releases juice and add salt.

Leave the cabbage for 15 minutes while we move on to the vegetables.
Grind the peeled carrots on a grater.
Finely chop the peeled onion into rings.

Now mix all the ingredients of the snack, add vinegar and sugar, mix and pour in vegetable oil.

Bon appetit!
Starinskaya Lesya

Hello dear readers. We prepared a lot today delicious salad from cabbage, this is instant cabbage with vinegar and vegetable oil. Cabbage is prepared quickly and very simply. They sell this kind of cabbage at our market. At one time I liked this kind of cabbage, and I often bought it, but recently a friend shared with us a recipe for quick cabbage. I decided to make this salad at home. It turned out quite tasty.

We did this earlier, but the recipe is not quick; the cabbage needs to be given time to ferment. The article provides three recipes to choose from, so you can choose any one. This cabbage is used as a filling for pies, pies, dumplings, for borscht (if anyone likes borscht with sauerkraut) and other dishes.

Today's recipe is a juicy, spicy vegetable salad that can be eaten as independent dish, with black bread, for example, and also served with barbecue, meat, porridge, potatoes and other dishes. This is instant cabbage with vinegar, recipe with step by step photos, As always.

Cooking time for cabbage is more than 15 minutes.

The ingredients we will need are quite simple and affordable, but the taste of the cabbage will pleasantly surprise you, because the cabbage according to this recipe turns out to be really tasty.

Ingredients:

1 kg. cabbage
1 small sweet red pepper
1 small carrot
1 clove of garlic

For the marinade:

150 ml. boiled warm water
50 grams of sugar
2 tbsp. spoons 9% vinegar
70 ml. vegetable oil
1.5 teaspoons salt

If desired, you can add any spices, bay leaf, peppercorns, cloves, etc. I prepared instant cabbage without spices.

We need 1 kg of cabbage, I chopped and weighed the cabbage. I also prepared 1 red bell pepper, ratunda variety. We thought there was a lot of pepper in the cabbage, so we can limit ourselves to half. My carrots are small.

Now regarding the marinade. I boiled water and cooled it down; I need warm water, but not hot. I also prepared refined vegetable oil, if you like the taste of oil, then take unrefined vegetable oil. Vinegar should be used at 9%, I used apple cider vinegar at 6% and took double the amount (4 tablespoons). But when the cabbage stood for a while, we did not have enough acid in it; most likely, the vegetables absorbed the vinegar, and the acid was not felt at all.

For spices, I only use garlic, I took 1 large clove, if you like it spicier, you can take 2-3 cloves, but 1 was enough for us.

Take cabbage that is white, juicy and not tough. We chop the cabbage according to your convenience. I did this using a special shredder.

I cut the pepper into thin strips, and after peeling the carrots, I grated them on a Korean carrot grater, but you can cut the carrots into thin strips, or on a regular grater.

I placed the cabbage in a saucepan, this will make it easier to mix it. I add salt and sugar to the cabbage.

I weighed the amount of sugar using a scale, and took 1.5 teaspoons of salt.

I stir the cabbage with my hand, just not too much, so that the cabbage gives juice and becomes a little softer. The cabbage will decrease slightly in volume and become softer. This is what cabbage looks like with salt and sugar.

If you like spicier cabbage, then you should not limit yourself to one clove of garlic.

Now I add vinegar to the instant cabbage with vinegar and oil. I decided to experiment and added 4 tbsp. spoons of apple cider vinegar.

But we came to the conclusion that the amount of vinegar in the salad should be adjusted to your taste. This amount of vinegar did not produce acid, but it did produce an interesting sweet taste cabbage

I add vegetable oil to cabbage, as I mentioned above, I took refined, odorless oil, but it can be completely replaced with unrefined one. It all depends on your taste preferences.

Add 150 ml. boiled water. The water must be boiled in advance and cooled. Water should be used warm, but not hot.

I deliberately took a lot of photographs and describe the recipe in detail so that you can easily prepare instant cabbage.

At this stage, mix the cabbage salad with your hand, everything is very good and after mixing thoroughly you can taste the cabbage. According to your taste and preference, you can add more salt, vinegar or other spices.

Don't skip this step, as this step is where you can adjust the flavor of the instant cabbage with vinegar and oil. In my opinion, salt and sugar are enough. As for vinegar, use your personal taste as a guide. This is what cabbage looks like.

If desired, you can add bay leaves, allspice, peppercorns, cloves and other spices to the cabbage.

At this stage, in my opinion, the cabbage can already be eaten, but according to the recipe you also need to place a plate and a weight on top of the cabbage, leaving it in the refrigerator for 2-3 hours.

I covered the cabbage with a plate and placed a 1.5 liter jar of water on top. Cabbage needs to be placed in cool place. You can put it in the refrigerator, in my case it’s a balcony, it’s already cold outside.

True, after a couple of hours we were not able to try the cabbage, since we went to the city on business, returned late, so the cabbage spent the night on the balcony, this is what instant cabbage with vinegar looks like on the second day.

The cabbage released quite a lot of juice. So you shouldn't leave cabbage for so long. Still, this is quick cabbage, not daily cabbage. It is better to eat cabbage immediately or a couple of hours after cooking.

In general, I think that you need to eat this cabbage almost immediately, you don’t have to put it under pressure, because when I mixed the cabbage and tasted it, the cabbage was already what I needed. But I decided to follow the recipe and put her under oppression. But in any case it turned out delicious.

Place the cabbage in a bowl and serve. As my friend, who shared the recipe for instant cabbage with us, said, the longer the cabbage sits, the tastier it becomes. But not much finished product comes out of a kilogram of cabbage.

Serve the cabbage without brine. But store prepared cabbage You can put it in a jar in the refrigerator. I don’t recommend preparing cabbage as a preparation for the winter, since it is quick-cooking cabbage with vinegar, and you can always make a fresh portion of the salad. And it tastes more like sauerkraut than sauerkraut.

The salad can be sprinkled with fresh herbs; you can use dill, parsley or green onions.

Now as for the taste of the salad. The taste is really interesting and quite spicy; you can feel the taste and aroma of sweet bell pepper.

In my opinion, the instant cabbage turned out very tasty. I would even say that the cabbage tastes not like a vegetable, but even like a fruit. The cabbage turned out very juicy.

You don’t have to wait long; you cook it and serve it almost immediately. This is wonderful cold appetizer To various dishes and as an independent dish. This cabbage is quite suitable for those who fast or vegetarians; vegetables contain many useful vitamins.

Enjoy your meal!

Cabbage is far from the last place in the Russian diet. And you probably won’t find a person who has tasted cabbage at least once. Cabbage is good both raw and pickled or pickled.

Preparing pickled cabbage is very simple and I will try to convince you of it. Below are a few simple recipes preparations for this delicious snack and you can choose the option that you like best, and you can also leave your recipe for making pickled cabbage in the comments. Well, let's get down to business.

INGREDIENTS.

Cabbage 2 kg.

Carrots 2 pcs.

Garlic 5-6 cloves.

Ingredients for preparing the marinade.

2 large spoons of salt.

Half a glass of sugar.

Liter of water.

Allspice peas.

Ground black pepper.

Laurel 3-4 leaves.

Vinegar 9% 100 grams.

COOKING PROCESS;

☑ Remove a couple of top leaves from the cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straws as thin as possible.
☑ Wash and wash carrots as in Korean for carrots. Or just a straw. You can also grate it.
☑ Place the chopped carrots and cabbage in a large saucepan and stir.
☑ Peel the garlic and chop it randomly or pass it through a garlic press.
☑ To prepare the marinade, you will need to pour water into a saucepan, pour almost all the ingredients into it except vinegar, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and bay leaf and mix carefully, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. Makes three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage sit in the marinade overnight. In the morning the cabbage is ready and you can serve it on the table.
In this form it can be stored for about 30 days. But we usually eat it within a week and a half. So it’s impossible to check how long the cabbage can stand like this.

From such cabbage you can prepare all possible salads from simple to complex. You can simply add onions and season the herbs with vegetable oil, you can use it to make a vinaigrette or as a filling for pies.

Recipe for pickling cabbage with beets in just 8 hours

You will be able to cook very beautiful snack from cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give theirs to the cabbage bright color and aroma.

INGREDIENTS;

2 kg of fresh cabbage.

2-3 medium carrots.

I reduced it to about 300-350 grams.

100 grams of vegetable oil.

Garlic to taste.

Tablespoon salt.

3 tablespoons sugar.

60-70 grams of table vinegar.

COOKING PROCESS;

☑ Cut the cabbage into strips using any available method.
☑ Cut the carrots into half circles. It is important that the slices are thinner.
☑ We clean the beets and pass them through a grater. It is necessary to ensure that both cabbage and beets are grated or cut equally.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all the chopped shredded products in a saucepan and mix everything well.
☑ Put 400 grams of water on the fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour brine over cabbage.
☑ Mix everything well. Be careful as the brine is still very hot.
☑ Cover the cabbage with a lid of a smaller diameter, place a weight on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat. Enjoy your meal.

Quick pickled cabbage recipe without using vinegar

Pickled cabbage prepared in this recipe will be an excellent decoration for any festive table. And about the taste and benefits of this wonderful and simple dish It’s not even worth talking about and everything is clear right away, just look at the composition.

INGREDIENTS;

One medium head of cabbage.

2-3 medium sized carrots.

Horseradish 50 grams.

Garlic 3-4 cloves.

2 liters of water.

200 grams of salt.

200 grams of sugar.

You can add beets if you wish.

COOKING PROCESS;

☑ Peel the cabbage from old leaves and chop it using any available method.

☑ Peel the carrots and cut into small pieces.

☑ When using beets, grate them the same way as cabbage.

☑ Garlic mode for small circles.

☑ We put all the vegetables in a pan and mix them so that everything is distributed evenly.

☑ Pour water into a pan and pour sugar and salt into it. We put it on fire. Bring to a boil and pour brine over the cabbage.

☑ Gently mix the cabbage and place a weight on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever is convenient for you.

8. Let the cabbage stand for two days and it is ready to serve. Now it can be put into jars and stored in the refrigerator or on the balcony.

Instant spicy pickled cabbage

For cooking spicy cabbage you will need to find hot capsicums. There are no preferences in terms of color, since pepper is a weak coloring agent and will not affect the final color of the dish, but it will affect its spiciness. So this recipe is suitable for spicy lovers.

INGREDIENTS;

1.5-2 kg of fresh cabbage.

200-300 grams of carrots.

1-2 pods of hot pepper.

200 grams of vegetable oil.

100 grams of table vinegar.

Garlic 1 head.

Dill or parsley 1 bunch.

1 liter of water.

A heaping tablespoon of salt.

2 tablespoons of granulated sugar.

COOKING PROCESS;

☑ Wash and peel the carrots, using the mode for thin strips.

☑ Cut the cabbage into pieces of about 3-5 cm, preferably cutting the cabbage into squares. Cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares, and do the same with all the cabbage.

☑ Peel the garlic and the regime. Wash the pepper, remove the seeds and tail and also cut it into rings. Be careful with hot peppers.

☑ Finely chop the parsley and dill.

☑ Place the prepared vegetables in a pan and start preparing the brine.

☑ Mix salt and sugar in water and put on fire, bring to a boil, pour in oil and vinegar. Let it cool a little. Pour brine over the cabbage and mix all the vegetables.

☑ The cabbage is marinated for about a day, then it needs to be put in a cool place, either in the refrigerator or in the basement.

Bon appetit.

The easiest and fastest recipe for pickling cabbage in just 2 hours

But these are not all recipes for making pickled cabbage; there is another recipe according to which cabbage can be prepared in just a couple of hours and served immediately.

INGREDIENTS;

0.7 fresh cabbage.

1 sweet or bell pepper.

2 cloves of garlic.

1 carrot.

3-5 peas of allspice.

2 bay leaves.

1 liter of water

2 tablespoons salt.

50-60 grams of granulated sugar.

100 grams of table vinegar.

COOKING PROCESS;

☑1.Cut peppers and carrots into strips.

☑We also chop the cabbage into strips.

☑Garlic mode in thin slices.

☑ Mix salt, sugar and water, bring to a boil, add vinegar and vegetable oil. Remove from heat.

☑The vegetables are filled with ready-made brine. Stir and leave for an hour.

☑Drain the brine or simply take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.

☑After an hour, you can remove the cabbage from the refrigerator and serve it to the table. But it’s better, of course, to add some greens to it and season it with vegetable oil. Bon appetit.

For pickling, use only fresh cabbage. Sluggish or winded will not work. The dish will not be tasty and it will simply be a waste of time.

Not only carrots can be pickled with cabbage; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.

You can use almost any cabbage, not just white cabbage. Try combining colored and white, red and Beijing. Try using different kinds cabbage

It is better to add bay leaves not to the brine, but rather to the cabbage. In brine, bay leaves can give off bitterness.

Almost all recipes for pickling cabbage use garlic and rarely onion. The onion can give its flavor to the cabbage and it will develop a sharp onion taste.

Vinegar can be taken from almost any apple grape table, you can use essence, but you just need to dilute it correctly.