pickled cabbage For the first time cauliflower appeared about 2.5 thousandyears ago. Cultivated it only in Syria, and called Syrian cabbage. At that time, it was still bitter and looked different than it is now. It never was wild, cabbage was cultivated by peasants as a culture. At that time, cauliflower began to grow in Egypt and Persia. Arabs praised this vegetable because of its useful and nutritious properties, and they had their own recipe. Moreover, it was believed that it helps the body as much as possible in the winter. Later this vegetable and the recipe of the preparation spread to Cyprus, which the settlers arrived there. Later seeds began to be brought to many countries, and over time this product was already sold throughout Europe. There, this vegetable was considered food of people of high ranks, aristocrats.

A bit of history

For a long time cauliflower was not grown inRussia, as there were bad weather conditions, unfit for cultivation. It could not grow because of the cold and frost, which was not in the Arab countries. The scientist A. Bolotov deduced the seeds of the northern variant, which was resistant to colds. A standard recipe was used for cooking. To date, this product is grown and sold throughout Europe, Russia and America. Now, in terms of culture, cauliflower is second in cultivation and sale after white cabbage. For example, growing 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, such a vegetable can be easily purchasedon the market or grow up in the garden at their dacha site. 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 there are such spots, they should be cut off or abandoned. Cauliflower is not always the usual white color. It can be yellow, and greenish, and purple, and grayish: it all depends on where it was grown. Cabbage can be stored in a 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 tool in 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 appearance of tumors. The recipe is very simple. Cabbage is used for food in diseases of the endocrine system, gastrointestinal tract, respiratory tract. In the cellular structure of this vegetable a small amount of coarse fiber, which contributes to its easier assimilation. Doctors recommend it to patients with a stomach ulcer, with gastritis. Cauliflower contains: B vitamins, 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 calories in 100 grams of the product. There is a special recipe in order to preserve all these properties. canned pickled cabbage

Recipe for cooking cauliflower

Preparation of colored marinated cabbage is notwill take a long time. You can try it in a few days. The recipe for pickling cauliflower is very simple, so you can easily start cooking. For marinating 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 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 it, you can quickly and easily prepare this vegetable. Take the pan and pour into it 2 liters of water for the brine. Then we fall asleep in a saucepan 2 tablespoons of salt. We boil the brine and at this time we disassemble the cabbage so that small inflorescences remain. Add these inflorescences to the brine, turn off the stove. We leave the inflorescence of cauliflower in the brine for 5-10 minutes. We begin to cut vegetables: pepper cut into strips, grate the carrot on a grater, finely chop the garlic and parsley. Cabbage, lying in a brine, we throw in a colander. Also, we need 1 liter of brine for marinade, we filter it. The next step is to mix all the vegetables and add to taste black black pepper and bay leaf. The resulting vegetable mixture is placed in cans. 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 cans. Banks with cabbage should be put in a warm place for 12 hours, then clean them in the refrigerator. And for a long time without waiting, tomorrow, marinated cauliflower, you can serve to the table. As a result, there will be 2 liter cans or 1 two-liter. Now you have a great snack for any occasion.