pickled cabbage Cauliflower first appeared around 2.5thousands of years ago. It was grown only in Syria and was called Syrian cabbage. At that time, it was still bitter and looked different than it does now. It was never wild, cabbage was grown by peasants as a crop. At that time, cauliflower began to be grown in Egypt and Persia. The Arabs praised this vegetable for its beneficial and nutritious properties, and they had their own recipe. Moreover, it was believed that it helps the body as much as possible in winter. Later, this vegetable and its recipe spread to Cyprus, which was brought there by settlers who arrived. Later, the seeds began to be brought to many countries, and over time, this product was sold throughout Europe. There, this vegetable was considered the food of high-ranking people, aristocrats.

A bit of history

For a long time, cauliflower was not grown inRussia, as there were bad weather conditions unsuitable for growing. It could not grow because of the cold and frosts, which were not in the Arab countries. Scientist A. Bolotov bred seeds of the northern variety, which was resistant to cold. A standard recipe was used for cooking. Today, this product is grown and sold throughout Europe, Russia and America. Now, in terms of culture, cauliflower is the second in cultivation and sale after white cabbage. For example, cultivation in the CIS accounts for about 1% of the area occupied by other types of cabbage, while in Germany it occupies 10% of the total area.delicious cauliflower

Useful properties and composition

Today, this vegetable can be easily purchasedat the market or grow it in your garden at your summer cottage. When buying cauliflower, you should pay attention to the presence of fresh green leaves. You need to choose a heavy, strong, beautiful cabbage without dark spots. However, if such spots are present, they should be cut off or discarded. Cauliflower is not always the usual white color. It can be yellow, greenish, purple, and grayish: it all depends on where it was grown. Cabbage can be stored in the refrigerator for 10 days at a temperature of 0 ° C, and in the freezer much longer. For cooking, you need to use a proven recipe. Cauliflower is a valuable remedy for the treatment of various diseases. This vegetable contains enzymes, which are complex organic substances necessary for removing toxins from the human body. Minerals and vitamins contained in cauliflower increase antioxidant protection. The action of these substances prevents the occurrence of tumors. The recipe is very simple. Cabbage is used as food for diseases of the endocrine system, gastrointestinal tract, respiratory tract. The cellular structure of this vegetable has a small amount of coarse fiber, which contributes to its easier absorption. Doctors recommend it to patients with stomach ulcers, gastritis. Cauliflower contains: vitamins of group B, vitamins A, D, E, K, H, PP, as well as protein, ascorbic acid, fats, starch, carbohydrates, potassium, iron, zinc, phosphorus and others. Cauliflower contains 21 kcal per 100 grams of product. There is a special recipe to preserve all these properties.canned pickled cabbage

Recipe for cooking cauliflower

Cooking pickled cauliflower is notwill take a lot of time. You can try it in a few days. The recipe for pickling cauliflower is very simple, so you can safely start cooking. To pickle cauliflower you will need:

  • 1.5 or 2 kg of cauliflower,
  • 2 medium carrots,
  • 2 large sweet peppers,
  • 1 bunch of parsley,
  • 3 - 4 cloves of garlic,
  • Bay leaf,
  • salt,
  • ground black pepper.

For the marinade you will need:

  • 2/3 tbsp. vegetable oil,
  • 3 tablespoons 9% vinegar,
  • 3 tbsp. l. Sahara.

For marinating cauliflower we willuse a special recipe. With its help, you can quickly and easily cook this vegetable. Take a saucepan and pour 2 liters of water into it for the brine. Then pour 2 tablespoons of salt into the saucepan. Boil the brine and at this time, separate the cabbage so that small florets remain. Add these florets to the brine, turn off the stove. Leave the cauliflower florets in the brine for 5 - 10 minutes. Let's start cutting the vegetables: cut the pepper into strips, grate the carrots, finely chop the garlic and parsley. Throw the cabbage that has been in the brine into a colander. We will also need 1 liter of brine for the marinade, strain it. At the next stage, you need to mix all the vegetables and add black pepper and bay leaf to taste. Put the resulting vegetable mixture in jars. Next, you need to boil the marinade, which consists of 1 liter of brine, as well as vinegar and sugar mixed with vegetable oil. Pour the marinade into the jars. The jars with cabbage need to be placed in a warm place for 12 hours, then put them in the refrigerator. And without waiting for long, tomorrow, the marinated cauliflower can be served. As a result, you will get 2 liter jars or 1 two-liter jar. Now you have a great snack for any occasion.

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