Of course, by the amount of vitamin C in pickledcabbage can't compete with sauerkraut. But the taste... Let's not argue about tastes, but pickled cabbage will definitely come out the winner in such a dispute. Vigorous, juicy, crunchy! And besides, this process is fast, and the result is quick. And there are apparently countless recipes for pickling cabbage! Here are just a few of their countless number.
Cabbage pickled
This method of preparation was probably invented by particularly impatient lovers of pickled cabbage. It really is very quick: one, two – and it’s ready! Ingredients:
- Forks of cabbage
- Acetic essence (1 tablespoon)
- Liter of water
- Salt (2 tablespoons)
- Sugar (4 tablespoons)
- Black peppercorns
- Bay leaf
Preparation:Shred or chop the cabbage into large pieces (as you like) and place in clean jars, top with a bay leaf and 4-5 peppercorns. Prepare a marinade from cold water, dissolving salt and sugar in it and adding vinegar essence. Pour the marinade over the cabbage and close the jars with nylon lids. The next day the cabbage is ready - you can try it.
Provence pickled cabbage
The French, oddly enough, do not consider themselvesnot only gourmets and lovers of fine cuisine, but also admirers of simple (but tasty) food. They also love pickled cabbage, although they pickle it in a special way: with French chic. Ingredients:
- Forks of cabbage
- Carrots (half a kilo)
- Sugar (tablespoon)
- Salt (half a glass)
- Vegetable oil (half a glass)
- Table vinegar (half a glass)
- Red ground pepper (half a tablespoon)
- Garlic (3 cloves)
- Lavrushka (2 leaves)
- Water (half liter)
Preparation:Shred the cabbage (the thinner, the better) and mix with grated carrots and chopped garlic. Add red pepper and bay leaf. Prepare the marinade from water with vinegar, salt, sugar and oil. Make the brine at the rate of: a liter of water, two spoons of sugar and a spoon of salt and boil. Pour the still hot marinade over the cabbage. Leave for a day. After a day, the Provencal cabbage can be eaten.
Pickled cabbage
Unfortunately, we don't have this dish very often.common. Many people are wary of pickling cauliflower, and the recipes for its preparation are not particularly well known. But it turns out no less delicious. We offer you a version of pickling cabbage, when it turns out crispy, moderately spicy, and also unusually beautiful. Ingredients:
- The head of cauliflower (about one and a half kilograms)
- Large carrots
- Average beet
- Head of garlic
- Vegetable oil (half a glass)
- Sugar (half a glass)
- Salt (2 tablespoons)
- Table vinegar (incomplete glass)
- Water (liter)
- Hot red pepper
- Paprika
Preparation:To marinate cauliflower, choose a fresh, firm white head. Separate it into florets and place them in salted water for ten minutes to wash and drive out any bugs (like ants). Then rinse with clean water. Grate the washed and peeled carrots and beets on a coarse grater. Finely chop the garlic cloves. Mix the carrots and beets with garlic. For the marinade, dissolve sugar and salt in boiled water, add oil and vinegar. Do not boil the marinade. Place the cabbage in a bowl in layers, layering it with a mixture of carrots, beets and garlic and sprinkling with a mixture of peppers. Pour the marinade over it and put it in the refrigerator for about five days. During this time, the cabbage will have time to marinate properly and acquire a rich pink color and a pleasant spicy taste.
Reduced pickled cabbage
This cabbage is no worse than white cabbage. And experts say that it is even better when pickled. Try to cook it and see for yourself. Ingredients:
- Head of cabbage
- Black pepper peas (15-20 pieces)
- Sweet pepper with peas (7-10 pcs.)
- Lavrushka (3 leaves)
- Carnation (3 pcs.)
- Cinnamon stick
- Salt (one and a half tablespoons)
- Sugar (3 tbsp.)
- Table vinegar (half-liter)
- Water (3 cups)
Preparation:Finely chop the cabbage and place it (tightly!) in a three-liter jar. Boil water, vinegar, sugar and spices for the marinade. Pour the hot marinade over the cabbage. That's it. The cabbage is ready in a couple of days.
Cabbage marinated with onions
Almost all cabbage pickling recipes include carrots, but few add onions to pickled cabbage. However, there are such recipes. Ingredients:
- White cabbage
- Onion
- Water
- Salt
- Sugar
- Table vinegar
- Black pepper
- Bay leaf
Preparation:To marinate cabbage with onions, take a dense head of cabbage weighing about two or three kilograms of onion. Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Place the vegetables in a jar or saucepan (pepper and bay leaf on the bottom) and pour in the marinade. To prepare the marinade, boil a liter of water with a tablespoon of salt and two tablespoons of sugar, add an incomplete glass of table (6%) vinegar. The cabbage can be eaten the next day.
Cabbage marinated with beets
Check out this recipe for pickling cabbage with beets. Cabbage prepared according to this recipe will be juicy and beautiful – perfect for the holiday table. Ingredients:
- White cabbage
- Carrot
- Beet
- Grapes
- Vegetable oil
- Water
- Vinegar
- Garlic
- Salt
- Sugar
Preparation: Shred a head of cabbage.Grate one beetroot and two carrots (washed and peeled). Remove the berries from a bunch of grapes (preferably seedless). Chop the garlic (eight to ten cloves). Mix everything and put it in a large saucepan. Prepare the marinade: three glasses of water, a glass of unrefined oil, a glass of sugar, two tablespoons of salt, a glass of vinegar (9%). Mix everything and boil. Pour the marinade over the cabbage, cool and put it in the refrigerator. You can taste it after three days, but the longer this cabbage stands, the tastier it becomes.
Cabbage marinated with turmeric
Do you know such an oriental spice as turmeric?It gives dishes not only a specific flavor, but also a golden-yellow color. Recipes with this seasoning are mainly related to Eastern cuisine. But pickled cabbage with turmeric is something new. Or a well-forgotten old? Ingredients:
- Forks of cabbage
- 1 carrot
- 1 teaspoon turmeric
- 3 cloves of garlic
- 1 tablespoon of salt
- Half a glass of sugar
- Half a glass of water
- Half a glass of vegetable oil
- Half a glass of vinegar
Preparation: Shred a head of cabbage.Chop the garlic and grate the carrots. Pour all this into a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the hot marinade over the cabbage and put it under pressure. In a day, the beautiful "sunny" cabbage is ready. Here are some interesting and different recipes for pickling cabbage. White, red and cauliflower. With cold and hot marinade. With beets and onions and even with grapes and turmeric. Choose and cook with pleasure! We recommend reading:
