What Russian feast is complete without sauerkraut?! And how much delicious meals you can cook from it ... For example - cabbage soup, pies, dumplings. And if you fill a cabbage salad with unrefined oil, and crumble an onion there, you get a real Russian appetizer for vodka. Traditionally, sauerkraut is served with potatoes!

And cabbage pickle, like the vegetables themselves, is extremely beneficial for the body. Scientists say that once in the stomach, these products begin to "work". They eliminate putrefactive substances and normalize the normal microflora. Isn't this a reason to stock up on pickled cabbage for the whole winter?!

With regular use of cabbage salad in food, you can reduce the risk of cancer and tumors in the intestines.

Well ... We recently reviewed the most delicious options cooking . And today I would like to give Special attention appetizer cooked in hot brine. This method helps to get the treasured yummy in the shortest possible time. Already in a day you can treat yourself to a delicious salad. Yes, and for the winter, a snack can be easily saved.

Such an appetizer can be eaten as early as three days after immersion in jars. And by adding a little vinegar to them, you can save it for the whole winter. The salad is tender and crunchy.


Ingredients:

  • a kilogram of fresh cabbage (without stalk and sluggish leaves);
  • 300 grams of carrots;
  • a liter of clean water;
  • by tablespoon rock salt And granulated sugar;
  • 5 lavrushins;
  • 3-4 tablespoons of vinegar;
  • 5 aromatic peppercorns.

Cooking steps:


1. Finely chop the cabbage. To do this, it is better to choose late-harvest vegetables, dense and elastic.


2. Peel and rub the carrots through a large or Korean grater.


3. Combine the vegetables in one bowl and knead carefully with your hands. You will notice the lettuce begin to release juice.


4. Tightly lay the vegetables in the jars, crushing them with a crush. As soon as you reach the neck, put in the parsley and peppercorns.


5. Boil water. Add sugar and salt to it. Dissolve them. If you plan to save the salad for the winter, then add 3 tablespoons of 9% vinegar. As soon as the grains of sugar and salt dissolve and the water boils, turn off the heat and pour the marinade into jars.

6. Cover the neck with a thin cloth and tighten with an elastic band. So the salad will get required amount oxygen and, if excess fluid is released, it is easily released.

7. Put on a plate and leave in the kitchen, in a dark place for 3 days. After that, you can eat a salad. For storage in the basement, cover with lids after three days of infusion.

Instant cabbage in hot brine with vegetable oil

According to this recipe, you get a wonderful lettuce that will delight you with its crunch even on the frostiest day. It turns out incredibly tasty. The dish will head and festive table and a cozy family dinner.


Ingredients:

  • 5 liters of water;
  • 6 tablespoons of salt;
  • 2 cups (200 grams each) granulated sugar;
  • 1 tablespoon 70 percent vinegar for one three-liter jar;
  • 10-12 kg of cabbage;
  • 2 kilograms of carrots.

Cooking steps:


1. Remove the first few leaves from the cabbage. After all, they are usually lethargic and spoiled. Therefore, they are not suitable for salad. Cut out the core too. Finely chop the cabbage.


2. Grate carrots on a Korean or regular coarse grater.


3. Mix them together, slightly crushing at the same time. So the salad will begin to actively secrete juice, which is a valuable marinade.


4. Fill clean jars tightly, crushing with a pusher and fingers.

5. Boil water and dissolve salt and granulated sugar there. Pour into filled jars. From the declared amount of ingredients, approximately 4 three-liter cans are obtained.

Now you need to pour vinegar into each. To make it evenly distributed throughout the salad, make several deep cuts with a long knife or skewer. Immediately after this procedure, you will notice that the brine level has dropped. Now you need to top it up.

6. Close with lids and leave to cool. Then transfer to a cold place for storage.

Early cabbage for the winter in jars under iron lids

Early cabbage can also be pickled for the winter. It is especially tasty in hot brine. Since it does not hold its shape well and is crunchy during storage, we will chop it coarsely. And the beets will give it extra piquancy and a beautiful color.


Ingredients for a three-liter jar:

  • medium head of cabbage;
  • small beets;
  • 4 cloves of garlic;
  • carrot.

For brine:

  • liter of water;
  • half a glass of granulated sugar;
  • half a glass of vegetable oil;
  • 2 full tablespoons of coarse salt;
  • a glass of nine percent vinegar;
  • 5 peppercorns;
  • 2 laurels.

Cooking steps:


1. Peel the carrots and cut into medium slices.


2. Beets also need to be cleaned and cut into 4 parts. Then cut each quarter into neat pieces.


3. Cut the garlic into slices.

4. Cabbage can be used both early and late. Cut the head of cabbage into 6-8 parts (depending on size), and then into squares.

5. Prepare a three-liter jar. Divide the amount of beets, carrots and garlic into three parts. Lay the first on the bottom of the dish.


6. Cabbage, in turn, divided into two parts. Lay the first on the beets, cover with the second part of the vegetables and put the cabbage again. The top layer will again be carrots with beets and garlic.


7. Cook the brine from the appropriate ingredients. Everything except vinegar must be added to a boil, and boil for 5 minutes. Then remove the parsley and add vinegar. Stir and immediately pour into jars.


8. The jar will stand on the table until it cools. After pouring the marinade, it must be covered with a regular nylon lid. Then it can be put away in a cold place for storage for the winter. If desired, after cooling, you can roll up with an iron lid.

Crispy cabbage slices in brine

I bring to your attention a recipe for a delicious cabbage preparation for the winter. Due to the presence of turmeric in the composition, the color is delicate and unusual. A fragrant marinade dooms the dish to success.


Ingredients:

  • 1 medium head per 2 kilos;
  • 7 carnations;
  • a teaspoon of ground turmeric;
  • liter of water;
  • a glass of granulated sugar;
  • a glass (200 g) nine percent vinegar;
  • 2 tablespoons of rock salt;
  • half a glass of oil.

Cooking steps:


1. Cut the cabbage into small, or rather, medium cubes. Sprinkle with turmeric and pour in oil. Mix well.


2. Boil water and dissolve sugar and salt in it. Then add cloves and vinegar. Boil for 3 minutes and turn off the fire.

Salt for any type of workpiece is better to choose large, without extraneous additives. It is this salt that provides the perfect salting. Small ones are not suitable for long-term storage.


3. While the marinade has not cooled down, pour cabbage over it. Set oppression and leave for 12 hours right in the kitchen. Then you need to spread the snack along with the brine in clean jars and put it in a cold place, without exposure to direct sunlight.

This is how you can quickly prepare a very tasty preparation for the winter. Relatives and guests will surely be delighted. And friends, of course, will beg for the recipe.

Salad cabbage in brine with vinegar

This cabbage is easy to cook. To do this, you need a standard set, which is usually fermented with cabbage. I propose to prepare this wonderful salad together and right now.


Ingredients:

  • a head of cabbage for 2 kilograms;
  • 2-3 carrots;
  • 3 laurels;
  • 6 peppercorns;
  • one and a half liters of water;
  • 2 tablespoons of granulated sugar and coarse salt;
  • if desired, you can add half a glass of cranberries or sour cherries;

Cooking steps:


1. Rub the carrots through a grater, and finely chop the cabbage. Mix them together. It is convenient to do it right on the table. While stirring, lightly crush the salad. Then, if you like, you can add the berries and mix lightly so as not to crush them.


2. Pack the salad in jars, shifting the layers with parsley and peppercorns. If the berries were not used, you can press it tightly.

3. Boil water and completely dissolve sugar and salt there. I want to repeat again that salt is needed precisely large, without iodine.


4. Fill jars with hot marinade. Cover the neck with gauze and place them on plates. After all, it is possible that the brine will “run away”.

5. 3 days the banks will stand in this state. Lettuce periodically needs to be deeply pierced with a knife, crush and return the brine from the plate to its place. Then the jars need to be covered with lids and put in the cold.

You can talk about the benefits and taste of pickled snacks for a very long time. Indeed, this is a versatile dish. In the post, it especially helps out with a variety of applications. Cutlets, zrazy, dumplings, cabbage soup - all this and even more can be prepared from salted cabbage. And you just need to chop the cabbage and pour it with marinade.

I wish you creative and tasty victories in the kitchen. See you soon!


Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage different ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage filled with hot marinade is ideal for such cases. I hope my detailed recipe with photo will help you prepare the perfect quick snack.




Required products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:





Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.




Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.




Mix the vegetables, lightly crush with clean and dry hands.




Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.






We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time will pass, ready-made cabbage is served to the table.



Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook pickled white cabbage fast food, which is not necessary to roll into banks. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year!

I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes that I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone will be able to choose a recipe to their liking.

Delicious pickled cabbage

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

  • cabbage - 1 fork per 2 kg
  • carrots - 1 pc.
  • garlic - 4 cloves

For marinade:

  • water - 1 liter
  • salt - 2 tbsp. spoons
  • sugar - 2-3 tbsp. spoons
  • allspice - 4-5 pcs
  • peppercorns - 10 pcs
  • cloves - 5 pcs
  • bay leaf - 3 pcs
  • vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)

Cooking:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.


The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now pickled cabbage can be all year round buy in the store, but it will not be as tasty as your own, homemade.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.


We will need:

  • cabbage - 1 fork (2 kg)
  • carrots - 2 pieces (medium)
  • bell pepper- 1 piece (medium)
  • cucumber - 1 pc (medium)
  • water - 1 liter
  • salt - 1 tbsp. spoon with slide
  • sugar - 3 tbsp. spoons
  • vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

3. Peel and cut the bell pepper into long thin strips.

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

Mix better with hands so that the vegetables do not wrinkle, and do not let the juice out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!


We will need:

  • cabbage - 1 fork (2 kg)
  • carrots - 1 pc (medium)
  • beets - 1 pc (large)
  • garlic - 7-8 cloves
  • red capsicum - 1 pc (or 1 tbsp. red ground)
  • water - 1 liter
  • salt - 2 tbsp. spoons
  • sugar - 1 cup
  • apple cider vinegar - 1 cup
  • peppercorns - 6-8 pieces
  • bay leaf - 3-4 pieces
  • vegetable oil -0.5 cup

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.


6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and put in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities probably known to everyone. Have you tried pickled cabbage with ginger? No? You have lost a lot! Cook once, and then everyone will be given the recipe!


We will need:

  • cabbage - 1 fork (2 kg)
  • carrots - 1 pc.
  • Bulgarian pepper - 1 pc.
  • ginger - 70 gr
  • garlic - 4-5 cloves

For marinade:

  • water - 1.5 liters
  • salt -3 tbsp. spoons
  • sugar - 5 tbsp. spoons
  • vegetable oil - 5 tbsp. spoons
  • ground black pepper - 0.5 tsp
  • bay leaf - 3 pcs
  • apple cider vinegar - 150 ml

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel and cut the ginger into very thin, translucent circles.

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.

6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.

7. Cover and leave to cool completely. Then put in the refrigerator. Delicious after 24 hours beautiful appetizer ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I found out what interesting name- “kryzhavka” comes from the word “kryzh”, that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.


We will need:

  • cabbage - (a small fork, a kilogram with a little)
  • carrots - 2 pieces (medium)
  • bell pepper - 1 pc (optional)
  • garlic - 4-5 pcs
  • cumin - 0.5 tsp

For marinade:

  • water - 1 liter
  • sugar - 3 tbsp. spoons
  • salt - 2 tbsp. spoons
  • apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
  • allspice -4 pcs
  • peppercorns - 5-6 pcs
  • vegetable oil - 0.5 cups

Cooking:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the parts of the cabbage with a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.

7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a delicious recipe

We will need:

  • cabbage - 1 fork (2 kg)
  • carrots -3-4 pieces (medium)
  • bell pepper - 3-4 pieces
  • sweet and sour apples - 3-4 pcs
  • garlic - 1 head
  • hot pepper - 1 pod

For marinade:

  • water -2 liters
  • salt -4 tbsp. spoons
  • sugar - 1 cup
  • apple cider vinegar 6% - 3/4 cup
  • peppercorns - 15 pieces
  • allspice -5-6 pieces
  • carnation -5-6 pieces
  • bay leaf - 3-4 pieces


Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.

6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and more garlic. And the apples will go last.

6. Cooking the marinade. To boil water. IN hot water put all the ingredients for the marinade, except for the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.

9. Cover with a large flat plate right size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage
  • You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
  • for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
  • you can cut the forks into strips, large or small pieces, or even quarters
  • you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries


  • garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
  • various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
  • sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
  • it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
  • vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.


And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon appetit!