Of course, by the amount of vitamin C pickledcabbage with sauerkraut not compete. But here's the taste ... Let about the tastes and do not argue, but the pickled cabbage in such a dispute will completely come out the winner. Vigorous, juicy, crunchy! Moreover, the process is also fast, and the result is fast. And the recipes for marinating cabbage - apparently invisible! Here are just a few recipes from their countless numbers. 
Cabbage pickled
Probably, this method of cooking was invented by especially impatient lovers of pickled cabbage. It's really very fast: 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: Cabbage shredded or chopped large pieces (as you like) and stacked in clean jars, from above we put on a leaf of a laurel and on 4-5 peas of pepper. We prepare marinade from cold water, having dissolved in it salt and sugar and adding vinegar essence. We fill cabbage with marinade and close the cans with capron cap. The next day cabbage is ready - you can take a sample.
Provence pickled cabbage
The French, oddly enough, consider themselves not onlygourmets and lovers of fine cuisine, but also admirers of simple (but delicious) food. Here they also love pickled cabbage, however, they marinate 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: Shinkle cabbage (the thinner, the better) and mix with grated carrots and chopped garlic. Add the red pepper and the laurel. We prepare marinade from water with vinegar, salt, sugar and butter. Brine is made from the calculation: a liter of water, two tablespoons of sugar and a spoonful of salt and boil. We fill the cabbage with a hot marinade. Leave for a day. After a day, you can eat Provencal cabbage. 
Pickled cabbage
This dish, unfortunately, we do not reallyis common. To pickling cauliflower, many are wary, and recipes for its preparation are not very well known. But it turns out not less tasty. We offer you the option of pickling cabbage, when it turns crispy, moderately pointed, and even extraordinarily 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: For marinating cauliflower, choose a fresh dense head of white. We disassemble it on inflorescences and drop them for ten minutes into salted water to wash and drive out all sorts of bugs (like ants). Then rinse with clean water. Washed and peeled carrots and beets three on a large grater. Tooth cloves chop finely. Mix carrots and beets with garlic. For marinade, we dissolve sugar and salt in boiled water, add oil and vinegar. Marinade is not boiled. We put the cabbage in the layers in layers, shifting a mixture of carrots, beets and garlic and sprinkling with a mixture of peppers. Fill the marinade and clean in the refrigerator for five days. During this time the cabbage will have time to properly marinate and will acquire a rich pink color and a pleasant sharp taste.
Reduced pickled cabbage
This cabbage is not worse than the white cabbage. And connoisseurs say that in marinated form it is even better. Try to cook 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: Cabbage thinly shinkuem and stack (tight!) In a three-liter jar. Boil water, vinegar, sugar and spices for marinade. Fill cabbage with a hot marinade. That's all. Cabbage is ready in a couple of days.
Cabbage marinated with onions
Almost all the recipes for pickling cabbage include carrots, but a few add to the pickled cabbage. However, there are also such recipes. Ingredients:
- White cabbage
- Onion
- Water
- Salt
- Sugar
- Table vinegar
- Black pepper
- Bay leaf
Preparation: For marinating cabbage with onions we take a tight head of a kilogram for two and three heads of onions. Cabbage is finely shredded, onions cut into thin (almost transparent) semirings. We put the vegetables in a jar or pan (bottom - pepper and bay leaf) and pour 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. Next day you can eat cabbage. 
Cabbage marinated with beets
Evaluate the recipe for pickling cabbage with beets. Cabbage cooked according to this recipe will turn out to be vigorous and beautiful - directly to the festive table. Ingredients:
- White cabbage
- Carrot
- Beet
- Grapes
- Vegetable oil
- Water
- Vinegar
- Garlic
- Salt
- Sugar
Preparation: Shinkle cabbage forks. On grater we rub one beet and two carrots (washed and chipped). With the cluster of grapes (better without pits) we remove berries. Garlic (eight to ten denticles) is crushed. All this is mixed and put into a large saucepan. We prepare marinade: three glasses of water, a glass of unrefined oil, a glass of sugar, two tablespoons of salt, a glass of vinegar (9%). All this is mixed and boiled. Fill cabbage with marinade, cool and clean in the refrigerator. You can take a sample in three days, but the longer this cabbage is, the more delicious it becomes.
Cabbage marinated with turmeric
Do you know such oriental spiciness as turmeric? It gives dishes not only a special flavor, but also a golden yellow color. Recipes with this seasoning refer primarily to the eastern cuisine. But marinated cabbage with turmeric is something new. Or 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: Shinkle cabbage forks. Grind the garlic and grate the carrot. All this is poured into a saucepan, sprinkle with turmeric and mix. For marinade, water is boiled with vinegar, butter, sugar and salt. We pour the cabbage still with a hot marinade and put it under oppression. Every other day, a beautiful "sunny" cabbage is ready. Here are some interesting and different recipes for pickling cabbage. And white, and red, and colored. And with a cold, and with a hot marinade. And with beets and onions and even with grapes and turmeric. Choose and cook with pleasure! We advise you to read:
