Sauer cabbage in a jar, with a sweet taste. Quiet-sweet fast food cappusion without vinegar

The first recipe below - It is such a valuable sauer version. For unhurried fermentation, he is actually fast cooking. Crispy cabbage cutting will be ready after 2-3 days of insistence in a can at room temperature.

We included in the article and the second sample. Ultra-fast with hot marinade. It has no benefit of natural fermentation, because the marinade includes vinegar. He is a preservative and with him "live bacteria" is not formed. But spicy vegetables are ready for the sample after 12 hours.

Choose an awesome snack to taste and goals and cook most often all winter!

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Cabbage sauerful fast cooking without vinegar

Super crunchy recipe For anyone who loves delicious and useful. Zakvaska in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cutting without oil, so requires refueling something as useful as possible. For example, first spin olive oil. Everything .

For brief efforts and a couple of days of patience, you will receive a traditionally magnificent ingredient of winter salads, sour soups and stewed stews with meat.

• Cooking time - 30 minutes to prepare + 2-3 days per cap. We try to readily after 2 days of insistence in warmth.
• Calorie per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrot - 3 pcs. and more medium sizes
• Water - 1 liter
• Salt (without additives) - 2 h. Spoons
• Spices - to taste
• We have 6 peas of fragrant pepper, 2 laurel sheets, 1-2 sharp sparks.

Important details:

• Carrots can be put as much as you like. We love when it is a lot. This reports and brine is a pleasant warm shade, and the cabbage adds sweets.
• Spices can also be adjusted for itself. More bitter punch is more acute. As well as cumin, carnation, ginger and even turmeric. This classic sauer recipe responds to many experiments.
• Our proportions ingredients will give Traditional and juicy salad without too much sharpness. The brine can be pleasant and in the role of a separate drink.

Prepare vegetables.

Slim bump cabbage. We always cut out the Terk Berner. Many hostess love a special hand-made knife for shings (or manual shings). It can be bought just now in the season of chairs on any bazaar in the ranks with a barrel salmon.

Purified carrot shred to taste. Do not forget that there is not only a large grater. In this recipe we use the middle.

We connect cabbage and carrot cutting and mixed, in passing. It is convenient to work with your hands.

We will have a brine on the water, and not quay in our own juice. Without cabbage chips, it will get the most crispy, exquisite and texture.

We put mixed vegetables into the bank to half and slightly tamper. We put the spices on top. In our case, this is 1 bay leaf, 3 peas of fragrant pepper and 1 Mah little sharp pen. On top of the spices in the bank put the remaining cutting of vegetables and again repeat the set of spices.

You can add Carnation or remove the pepper if you don't even like a hint of sharpness. These experiments will remain as part of traditional tastes.

Cooking the marinade, the fool of vegetables and put a quaschent under the supervision.

Room temperature water (!).

The 3-liter bank is favorably prepared 1.5 liters of brine. Proportion for 1 liter - 2 teaspoons of salt. Need clean salt without additives. Accordingly, 1.5 liters of water - 3 teaspoons. White spoons without top and try.

Our goal is a solution slightly more salty than the perfect soup. It usually grabs 3 teaspoons without a roller, if salt extra grinding. But salts are different, and a large grinding is not so salty.

We stir the salt in the water until completely dissolved and pour cabbage in the can, covering the cutting. We take plug I. piercing vegetables plumb Giving the possibility of brine to penetrate until the bottom.

You can use a long wooden wand, making reverents the principles of natural quay. Strict Zozozhevtsy and Ayurveda fans strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem to be superfluous, look for a long double-tone plug to turn the fried dishes. It will allow still deeply moving away In a dense layer of vegetables.

• Any tool make simple movements: in the depth and pushed the cutting, Seed bubbles. And so in several places of vegetable mass.

Told the brine almost to the top - for 1 cm to the neck of banks. Usually, a little bit of bubbles is formed at the top, as if the foam.

We put the bank to the bowl so that the inevitable foam from fermentation could gently drain from the bank. Near the plug, Which will remind you of the need to squeeze cut from time to time. This will allow you to completely produce upstairs formed air bubbles.

On the day they pierce vegetables 2-3 times.

Keep the jar at room temperature from 2 to 3 days.

If you have warmth in your house, you will need less time until readiness. If the conditions are sports (+/- 20 degrees), then 3 days is a standard period. Next, remove the vegetables in the refrigerator to suspend fermentation, otherwise the cabbage will get too acidic.

• We advise you to try cutting already at the end of 2.5 days and do according to your own preferences for readiness.

We have a good sauerkraut and quite a lot of fluid, which glass through the neck cans. As soon as the cabbage is ready, cover the capacitance by the caproic lid and remove into the cold.

Once we tried the option with honey.

On top of the cabbage 2 tablespoons of large salt with a slide and the same honey. Pour water temperature water. Next by the recipe above. Trying after 2 days - for readiness (i.e. it is not time to remove into the refrigerator). Honey cabbage is also very tasty and suited to everyone who has no allergies on honey.

Marinate Fast Classic Cabbage for 12 hours

This spicy guest of our trapes is called "Provencal". It is not only fast cooking, but also looks very impressive. And how come in handy on holidays! If you have been overlooked with alcohol, a tasty brine is a popular first aid tool after the New Year's Eve.

• Cooking time - 30 minutes to prepare + 1 day per marinency. We try to readiness after 12-14 hours.
• Calorie per 100 grams - no more than 100 kcal.

The result of non-hard work is a fully finished salad, already refilled by oil. Without problems are stored in the refrigerator up to 1 month, but it is eaten for a couple of sites. So good!

We need:

• Cabbage - 3 kg
• Carrot - 300 g or to taste
• Garlic - 4-5 large teeth or to taste
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade on 1 liter of water:

• Salt (stone, large grinding) - 2 tbsp. Spoons
• Sugar - 1 cup
• Vinegar, 9% - 80 ml
• Few vegetable - 1 cup

Important details:

• 1 cup - 250 ml
• From spices the best marinade decoration - cumin, 5-10 grams. You can also add fragrant pepper (6-7 peas) and carnation (1-2 pieces).
• Carrots and garlic can be adjusted to taste. The proportion that many people like: 1 kg of cabbage - 1 piece of medium carrots and bell peppers.
• Frozen sweet red pepper marinated no worse than fresh. If there is, boldly use.
• Convenient and safe cooking - in a saucepan of enameled or stainless steel.

Preparation Simple and fast.

Shining cabbage with thickness, as we love in salads. I form my hands in a spacious bowl, slightly, without fanatism. Carrot - straw with a knife or grater Ala Berner. Or a democratic option: three on a large grater. Garlic shred with thin plates. Pepper cut strips of 0.5-0.8 cm with thickness or cubes of about 1 cm. We combine cutting of vegetables and mix well. It is more convenient to work with your hands again.

Preparing marinade.

We begin cooking when vegetables are cut and mixed. On the stove heated 1 liter of water, add salt and sugar to it, pour oil and mix until completely dissolved bulk components. As soon as the liquid boils, we pour vinegar, a couple of movements with a spoon and turn off the heating. We definitely cover the lid so that the vinegar does not evaporate.

We put ½ vegetable mixture into the selected container and tightly tamper. Flip half hot marinade. Add a second half of vegetables and again fill the remnant of the marinade. From above, we put the plate and the oppression (the jar with water in 1-2 liters).

We leave marinated for 8 hours.

When vegetables are cooled, we put in the refrigerator for another 16 hours. After 12 hours of insteading, you can try.

Top 2 secrets for successful chairs

Which cabbage varieties are better to choose?

Dense and flashed on both sides, the maximum white kochenes of large size (from 3 kg 1 piece). These grades crunch and do not lose the forms even in thin cutting.

Poor quasy young cabbage and too old too old. It is ufectly soften and often lose a crunch of varieties with a spherical shape of Kochan.

How to cook new refreshing dishes?

In addition to vivid participation in stew with meat, in the booster or Solyanka, both savory cabbages will easily be enabled with affordable colleagues. in salads without heating.

Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes to an appetizing result. You can enrich the taste of daily dishes and add vitamins-antioxidants to the winter menu.

We will be glad if you like any fast food cabbage recipe. Both are very tasty! And you agree, this is true that for useful quay without vinegar required more time.

Thank you for the article (10)

Who comes from three times, which cabbage billet will require a minimum of time and effort, and then do not pull out from the dish after your ears? Yes, yes, it is she - pickled cabbage! Crispy and acute-fragrant, almost everyone loves. And not only in the form of a snack for transparent cold vodka, but also as part of salads and vinegarets, and as a great addition to boiled potatoes, meat or fish.

Marinate any kind of cabbage - white and blocked, colored and peking, there would be a desire, mood, and everything you need at hand. Today it will be about pickled white. And believe me, marinating cabbage - extremely profitable billet. Arguments? You are welcome!

• Fast

• Cheap

• Low-calorino

• Tasty

Marinated cabbage

Have you decided to make a couple of marinated cabbage jars for the winter? Then it is worth refreshing in memory the main points of this exciting process.

What does the cabbble give the sour-sweet charm and sharpness? Marinade. Therefore, it is necessary to take it seriously and with full responsibility.

The main components of the marinade - Water, salt, sugar, vinegar and spices. You ask: "What if I don't like vinegar?". There is an answer to this question, and not one:

• if you have a rejection of the cutlery, replace it on or wine. Then in any recipe where the table vinegar is found, simply recalculate the required amount, given the different concentration (for example, 100 ml of 9% of the cable vinegar \u003d 150 ml of 6% apple);
• if you are generally against vinegar, you can completely replace it lemon Acid or freshly squeezed lemon juice;
• adherents of the "Old Cooking School" still use tablets aspirin.

Specific charm Marinada will give spices: bay leaf, carnation, black and fragrant pepper peas, red pepper, celery. Some hostesses love to add a little coriander, cinnamon or dill seeds. Various combinations of these spices will help you never repeat, and then every jar of pickled cabbage will be a new holiday taste and a pleasant discovery.

It all starts with a knife. They conceived, according to which recipe you will do the workpiece - and forward, crumbling. And that's what is good in the cabbage: no matter how neither cut - on 6 parts, on 8, small pieces or thin straw, - the whole of her in Marinovka will be good!

With the cabbage marinate

• Carrot
• Beetle
• Bulgarian sweet pepper
• Pepper sharp
• Apples
• Mushrooms
• Garlic

All harvested vegetables are either stirred, or lay in the cans with layers. How tastier? And everything will be tasty - the main thing is that you like what you do)

Well, when recipes are transmitted from generation to generation. Then the family secrets are not lost, and there is a base on which you can experiment by adding something new and original to a long time. Here is one of these recipes.

Marinated cabbage "Classical, with carrots"

For cooking, you will need (calculated on one 3-liter bank):

• white cabbage - 1 medium fork;
• carrot - 1 pc. (average);
• garlic - 3 teeth;
• black peas pepper - 9-10 pcs.;
• bay sheet - 3 pcs.;
• salt - 2 tbsp. the spoon;
• sugar - 1 tbsp. the spoon;
• acetic acid - 1 h. spoon;
• water - 1 l.

1. The cabbage is choking both straw and pieces (on the table will look very beautiful), the carrot to put on a large cooler or cut into thin circles. At the bottom of sterilized 3-liter banks to put the purified cloves of garlic and the bay leaf, then fill it with the free cabbage with carrots, trying to strip flop.
2. Cook marinade:to 1 liter of water, add salt and sugar, bring to a boil and cook on low heat for 8-10 minutes.
3. Boiling marinade pour cabbage in the bank and only now add vinegar (if necessary - you can add boiling water to the top). Roll or tighten with a metal lid, wrap up to complete cooling.

In the next video, Grandma Emma will show one of the most simple recipes. marinated cabbage with carrots, pepper and apples.

Marinated Cabbage "Provence" (from Irina)

• white cabbage - 1 kg;
• carrot - 3 pcs. (medium);
• bulgarian pepper sweet - 2 pcs.;
• pepper fragrant peas - 4 pcs.;
• nut nut - 1/4 nut;
• bay leaf - 3 pcs.

• water - 300 ml;
• salt - 70 g;
• sugar - a little less than a glass (225 g);
• apple vinegar 4% - 300 ml.

1. White-born cabbage lamb straw, carrot rubbed on a large grater, pepper cut into semirings. Mix everything in a large enamelled bowl or saucepan, add bay leaf, fragrant pepper and foolish nutmeg.
2. In the boiled water, pour salt and sugar, in a minute turn off the fire and pour vinegar. A ready-made hot marinade pour the prepared cabbage and press the cargo of this weight so that the whole cabbage was covered with marinade.
3. After 6-7 hours, the pickled cabbage is decomposed into prepared banks and close with polyethylene lids. Store in the refrigerator or in the basement at a temperature of +3 ... + 4 ° C. This crispy juicy snack of any of your guests will not leave indifferent!

For cooking you will need:

• white cabbage - 1 forks for 2-2.5 kg;
• carrots - 2 medium;
• beets - 1 large;
• garlic - 1 large head;
• bay leaf - 2-3 pcs.;
• fragrant peas - 2 pcs.;
• salt - 2.5 tbsp. spoons;
• sugar - 150 g;
• vinegar 9% - 150 ml;
• sunflower oil - 150 ml;
• water - 1 l.

1. Cabbage cut into cut 3 x 3 cm or rectangles, beets and carrots to cut straw or put it under a large grater, cut into thin plates or crushed into the garlic cat. Stir vegetables (except garlic) by posting in a large bowl or pan.
2. Cook m.aryanis: Add oil, salt and sugar, bay leaf and pepper into the water, bring to a boil and boil 1-2 minutes. Turn off, pour vinegar and add garlic. If you like sharp and first, you can add pepper to taste.
3. Pour the prepared cabbage to pour hot marinade and leave for a day under the couch (so that the marinade covers vegetables). Then decompose into the prepared banks, close the lids and send to the cold. It will be ready for such a cabbage in 3-4 days, but the longer it stands in the cold, it becomes tastier.

In this video, Tatyana from the Tula region is divided by the way to prepare a rapid pickled cabbage "Podlyushka" with a swamp:

And in the next video, Bogdan Ribak will tell and show how to cook a delicious marinated cabbage in Georgian:

Marinated cabbage is one of the popular billets, the preparation of the recipes of which we will deal with you. Now is the time to marine it.

From childhood I remember how Mom pickled cabbage, she was very crispy, and the taste of sharply chopped with large pieces and my appetite was hurt. Our vitamin cabbage will be useful, pleasantly crisp with sour - sweet taste. Such a pickled cabbage or can be prepared for the winter, but you can cook quickly and the next day to eat like a ready-made dish covering and watering with butter. Such cabbage is well stored in the refrigerator. Recipes for cooking pickled cabbage can be changed several times in winter, it leaves with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe delicious cooked with your own hands.

Pickled Pickled Cabbage Recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3 -4 teeth
• carrot - 5 pcs

For marinada:

• water - 1 liter
• sugar - 1 cup
• vinegar - 0.5 glasses (100 ml)
• vegetable oil - 0.5 glasses (100 ml)
• sol- 2 tbsp

Cooking:

1. All vegetables wash.
2. Cabbage is finely chopped.
3. Carrots wash, clean and grate on a large grater.
4. Cabbage with carrot gently mix your hands, it is not necessary to put pressure. Garlic finely chopped and add to carrot with cabbage.
5. Stop everything into a deep saucepan

Preparing marinade:

1. For its preparation, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. In the saucepan boil the water, add all the necessary ingredients, mix.
3. Cabbage pour hot marinade and cover with a lid.
4. A day later, the cabbage can be trying. Finished pickled cabbage lay out on banks and put in the refrigerator.

Bon Appetit!

Marinated cabbage delicious pieces

Ingredients:

• white cabbage - 1 forks, 2 kg
• carrot - 2 pcs
• pepper sweet - 1 pc (optional)
• garlic - 3 teeth

For marinada:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table Vinegar - 1 Glass (200 ml)
• salt - 3 tbsp with a slide
• sugar - 8 tbsp. span
• bay leaf 2 - 3 pcs

Cooking:

1. All vegetables werehed
2. Cabbage cut into large pieces
3. Carrots clean and grate on a large grater.
4. Pepper sweet cut into a thin straw. (Pepper at will.)
5. Clear garlic, chop and mix with carrots.
6. All the vegetables are folded in a saucepan. We put vegetables with layers, cabbage layer, then a layer of carrot with garlic.

Preparing marinade:

1. To prepare marinade in the water, add salt, sugar, bay leaf and boil. When water with spices boils the marinade turn off, add vegetable oil and vinegar.
2. Pour the cabbage hot marinade and put the neurop on top, it can be an inverted plate.

When the marinade will cool our pickled cabbage after 2-3 hours you can eat.

Bon Appetit!

Marinated cabbage with cranberries - step-by-step recipe

Cooking such a cabbage is very simple, it turns out very tasty and appetizing. Marinade gives her a crunch, and cranberry kissing and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrot - 1-3 pcs
• Cranberry - 40 gr (1 handful per 1 kg of cabbage)

For marinada:

• Water - 1 liter
• Salt - 1 tbsp. L.
• Sugar - 1 tbsp. L.
• bay leaf - 1-2 leaves
• easy pepper - 2-3 peas
• Vinegar - 0.5 cup
• Vegetable oil - 0.5 cup

Cooking:

Cabbage wash, clean from the upper leaves. Chopping and lay out in a deep bowl. Caprakes remained crisp, cut it too small.

Clean carrots. Cut it with a knife with thin lumps (you can grate on the Korean cabbage). Morkovay add to taste 1-3 pieces.

Preparing marinade:

In the pan pour water, add salt, sugar and pour vegetable oil. All put on fire. The proportions of salt, sugar and vinegar, if desired and taste, can be changed. We are waiting for the marinade boils, and sugar and salt dissolve. Add vinegar, (laurel leaf and fragrant pepper at will) remove from the fire and let it cool a little.

Cabbage with carrots Stir and add cranberries, one handful per kilogram of cabbage.

Pour cabbage marinade and put for two days under the press. Pickled cabbage snack with cranberry ready.

Bon Appetit!

Marinated cabbage with beet per day

Such cabbage is prepared very quickly and just per day. Attracts its beautiful and bright color. Store such cabbage is not recommended for a long time.

Every year, when autumn comes, I always make a sweet sauer cauldron. Oh, just do not think that she is still sweet! This is an ordinary sauer cabbage, which is not in taste, is not acidic, and more sweetish. It is such a cappist's plan that we love, however, I want to say that I was looking for her recipe for a very long time. For example, last year, I tried more than five different recipes, they were all excellent, but the cabbage was obtained with an acidic.

You can make a cabbage not only in the bank, but also in an ordinary bowl or a saucepan, the main thing is to put on top of some cargo. I also want to note that this recipe can be done in two ways, more precisely, the cabbage will turn out to be crispy or not. In order for cabbage to work out crisp, you need to cool marinade, and then pour the chopped vegetables. In case you want the cabbage to be, on the contrary, not crispy, it is necessary to pour it almost boiling marinade, mix and be sure to cover the lid.

500 grams of cabbage,

A couple of pieces of garlic

Liter of filtered water,

40 grams of stone salt,

200 gram cup sugar,

Vinegar (scales showed - 125 milliliters),

170 milliliters of vegetable oil

So, if you like the cabbage to be crisp, then the cooking process start with the fact that pour water into a bowl.

Grind, using a special press for garlic. Put it into the water.

Add salt, sugar into it, pour vegetable oil.

Bring the marinade almost to full boil, pour vinegar, mix and retain while the saucepan from the fire aside.

Patch cabbage and soda carrots.

All connect, pour marinade.

If you want the sauer cabbage to do not crisp, then first lie all the vegetables, then the hot marinade will fill them, not giving him a droplet to cool. Well, and for granted, cover the container in which you plan to pick up cabbage with a lid.

I want to note that such a cabbage you can eat immediately after the marinade will cool. Therefore, this recipe can be attributed to rapid not only by the method of cooking, but also cabbage willingness.

Sweet Sweet Cabbage, Recipe With Photo

Sweet cabbage sweet

Basic Ingredients: Cabbage, Carrots, Cashar

Sweet cabbage sweet It turns out crispy and very tasty. Unfortunately, this cabbage is not kept for a long time, so I suggest cooking it all winter from time to time. It is especially good for the holiday, as it is the taste of many familiar from childhood, and the properties of the cabbage will help your stomachs to cope with the abundance of heavy food, which there are always many on the holidays.

Cabbage cooking ingredients:

1. Cabbage white 1 kilogram
2. Sweet carrot 1 kilogram
3. Salt 2 teaspoons
4. Sugar 2 tablespoons

Do not fit the products? Choose a similar recipe from others!

Glass jar, wooden wand, saucer, cup, knife kitchen, grater for bubbling vegetables, knife for cleaning vegetables, deep bowl, tablespoon, march.

Cabbage Cabbage Sweet:

Step 1: Prepare vegetables.

Vegetables need to be cleaned and rinsed, with cabbage to remove the upper leaves, and with carrots remove the peel. Rinse everything and grind with a special grater for bubbling vegetables.

Attention: Do not forget to remove the cabbage to the cabbage so that it does not spoil the entire salad.

If there is no special grater, then the carrots are grinding using usual, and cut the cabbage with thin strips.

Step 2: Quasim cabbage.

In a big bowl or basin mix vegetables. Add salt to them and carefully, but thoroughly mix. You don't need to press and put pressure, on the contrary, try to stir so carefully so that the juice does not stand out at all.

Place the resulting salad in a glass jar. Now you already need very tightly tampering vegetables to spoke brine. Blank the can with clean and dense gauze, and in from above, put a saucer with a cargo, which can be performed, for example, a small cup filled with pure water. Leave cabbage to quas for 2 - 3 days. At the same time, every day, and better several times a day, from the bank you need to produce gases. For this cabbage pushing a wooden stick. Plot in several places and until the bottom.

Step 3: Production Saw Sweet Cabbage.

As soon as cabbage gets clogged, you need to get it out of the bank, squeeze the brine from it (but not just, in the sink, and in a deep plate, it will still need it). Purchase cabbage with carrots to a clean glass jar.

Pressed earlier brine mix with sugar to homogeneity. The resulting liquid pour into a can with cabbage. Close the lid and leave another 12 hours. After that, the quashen sweet cabbage will be ready. Keep it in a cool place, but not long, but it is better to eat it in the near future.

Step 4: Send sauer-sweet cabbage.

Finished sauer cabbage is a very tasty salad-snack. It turns out a crispy and incredibly appetizing. Serve it in a separate saucer, decides with slices of sour-sweet apples, dried with a plum, cranberry or green grapes and do not forget to pour it with fragrant sunflower oil.

Recipe tips:

- I'm not just so in the list of ingredients noted that carrots should be sweet. The fact is that the than sweeter and delicious carrots, the more delicious and sweeter it turns out the cabbage with it.

- If you are inconvenient to pick a cabbage in a jar or you quasite a large number of vegetables at once, take a large enameled bowl or special tub.

- A cappist can be picked up not only with a wooden stick, but also a long knife if his blade pulls out to the bottom of the container.

- Do not use iodized salt for cooking sauerkraut, as it can give bitterness.

Sweet cabbage sweet

Sweet cabbage

Most hosters make the workpiece for the winter, but in the warm season it is nice to get a jar from the storeroom and please yourself with delicious marinated vegetables. Look at how to cook a sweet cabbage.

INGREDIENTS

• Cabbage 2 kilograms
• Carrots 2 kilograms
• Garlic 2 pieces
• Water 1 liter
• Salt 2 Art. Spoons
• Sunflower oil 1/2 cup
• Sugar Sand 1 Glass
• Vinegar 70% 1 Art. the spoon

1. My cabbage and shining fine, shift into a deep saucepan or a bowl to conveniently mix. Carrots clean and mine, rub on a large grater and shift into the cabbage container. Garlic clean and finely rub, all mix.

2. Make the marinade: in a deep pan we pour water, after boiling we fall asleep there in salt and sugar, pour sunflower oil, bring to a boil, and then pour vinegar. After the marinade stops throwing out, turn off the fire.

3. Pour a hot marinade cabbage with carrots. Mix well and begin to varieve and tarnish vegetables. It is convenient to make it pinch for potatoes. When the marinade will cool, you can mive vegetables with your hands.

4. Cover the blank with a lid and send it to the cold place, you can put under the press. Hold everything in the cold three days. Now our sweet cabbage is ready to use.

Sweet cabbage - step-by-step recipe with photos on

Sauer cabbage in sour sweet sauce

Time for preparing: Not indicated

My husband constantly asks me to pickle her cabbage to him. He eats her literally by banks. You will not believe, he even takes her job in Sudiechki. I do not know what caused such love for this vegetable.

You know, I rustily upset because I have to pick up cabbage almost every weekend.

The thing is that sauerkraut, which I use the recipe for recently, after two hours is ready for use. Therefore, when I have a puncture in the sense that this appetizer unexpectedly ends, I quickly stick it out and wait just a couple of hours, and then I apply to the table.

Of all the recipes that I have already managed to prepare the recipe for sauerkraut in the sour-sweet sauce, it seems to me the most successful. Cabbage really goes to moderate acidic and a little sweet, I recommend that you definitely prepare this goody, believe me. She will definitely have to taste.

- carrot (you can not add it),

- glass of vegetable oil,

- 1 tablespoon of liquid honey (I forgot to take pictures),

- Salt tablespoon,

- half-liter bank of the most ordinary water,

- 1 bay leaf.

To do this, in the tank of the Nallem water.

In it will add a bay leaf and salt.

Nallem vegetable oil and vinegar, add honey.

We will bring marinade to full boil.

With cabbage remove the top layer of leaves. I will put the cabbage with a sharp knife.

Carrots clean and squeeze.

Connect all the ingredients and add marinade to them.

Two hours later, the cabbage is completely soaked in hot marinade and cool, it can be safely served to the table.

Sweet Sweet Cabbage: Recipe With Photo

If you do not have the opportunity to store pickles and marinades all winter, such as, look at this recipe for sour and sweet fast food cabbage. It is preparing without vinegar and it turns out to be almost like sauer, but due to the hot fill and the addition of sugar, the process of chairs passes much faster. You can try in a few hours already, and a day will be completely ready for a juicy crispy cabbage with a pleasant sour-sweet taste. It is not necessary to cook at once a lot and occupy a place in the refrigerator. It is more convenient to make one or two small jars, and as needed to fed even a portion. The minimum of hassle and at hand is always the basis for the preparation of salads, snacks or additives to potatoes, meat dishes. It is enough to pour cabbage with oil, peel green or adding onions - and can be served to the table.
Another plus of this recipe is a cabbage of any variety for it, you do not need to look for late grades. Due to the saturated brine, the cabbage will be tasty and juicy.

Ingredients:

- white cabbage - 500-600 grams;
- carrots - 1 pc;
- water - 0.5 liters;
- Sugar - 0.5 tbsp. l.;
- Salt cooking large - 1.5 tbsp. l.

Recipe with photo step by step:

Half a small cabbage coach with a branch with a knife or rubbing a thin straw.

Carrot clean, we blow water. We rub the chips through a shallow or large grater.

Put cabbage and carrots in a saucepan or a bowl. It is better to take the container not very deep, sewing so that the cabbage is laid out a low layer. So she will fasten the faster.

Add the floor with a tablespoon of salt. Salt use only stone nodened. We carry cabbage and carrots with palms so that the vegetables gave more juice.

In a bowl, we pour half liters of cold water. Add the remaining salt and sugar. On high heat boil brine, dissolve salt and sugar.

Pour cabbage hot brine. We merge carefully that impurities remaining after dissolving the salt did not fall into the cabbage. Or preliminarily filter brine over the gauze.

Cover the cabbage with a flat plate. We put the cargo on top, you need the brine slightly across the edges of the dishes. We cover with a towel, we leave for several hours at room temperature. For further salts, we remove into the refrigerator, where the cabbage will be completely solved and will not allow.

After a day, the cabbage will acquire a sour-sweet taste and will be ready. If you enjoy the recipe, periodically get the cabbage with small portions and the problem of useful, delicious winter salads will be solved. Also with єta cappust can be prepared