Instant Pickled Cabbage: Recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Earlier, cabbage was mostly fermented. This traditional homemade preparation was considered an ideal snack that could be consumed every day and even put on the festive table. But this method has one major drawback. The process of preparing sauerkraut takes quite a long time, and this is not always convenient. Pickled cabbage is a faster option. Thanks to a simple technology from the usual ingredients, an original snack can be prepared in a matter of hours. There are many interesting and quite original recipes for this. For example, we can consider only some of them.

Basic option

Vegetable salad lovers will definitely enjoy pickled cabbage cooked using the classic filling option. Everything is extremely simple here. To prepare such a solution for one liter of water, you need to take:

• 20 grams of edible s alt;
• 200 grams of sugar;
• 100-110 grams of any vegetable oil;
• 250 gramsvinegar;
• 8 cloves of garlic.

Except for cabbage, no other vegetables are required for this option. Preparing such an appetizer is not difficult at all:

1. Chop the cabbage into strips. For work, it is better to take slightly flattened heads of cabbage. In them, cabbage is always sweeter and juicier. Put the crushed mass into a saucepan or other container.
2. Heat water.
3. Add all the spices according to the recipe and bring the composition to a boil.
4. Pour cabbage with cooked marinade.
5. Install oppression on top and leave the product in this state overnight. In the morning, the cabbage can be transferred to glass jars and put in the refrigerator.

On the same day, a juicy and very fragrant salad can be served directly to the table and eaten with pleasure.

Crispy cabbage with curry

Using non-standard ingredients, you can give your favorite snack an unusual taste and aroma. Pickled cabbage will be spicier and crispier. True, this will take a little more time and the following set of main components:

• 1 kilogram of cabbage (white);
• 25 grams of sugar;
• 50 grams of table vinegar and the same amount of any vegetable oil;
• a little black pepper (ground);
• 2 teaspoons curry seasoning;
• 30 grams of s alt.

Preparing this dish step by step:

1. First cut the cabbage into small cubes.
2. Transfer the crushed product into any deep container. It can be a pot, bucket ortank. It all depends on the total quantity of the main product.
3. Pour dry ingredients into a container, mix well and leave for about 1 hour.
4. Pour oil and vinegar into cabbage. Stir the contents of the container again and place oppression on top.

Such cabbage will be marinated for about 4 days. During this time, it must be constantly stirred. The result is a crispy, moderately spicy appetizer with a pleasant golden color, which will make a splash among family and friends.

Good to know

To make pickled cabbage really tasty, you need to know the basic rules and principles that must be taken into account in the process of its preparation. Experienced chefs advise:

1. For pickling, it is better to take autumn cabbage. Heads should be tight and tight.
2. You can pickle not only white cabbage, but also red, cauliflower, Beijing and even Brussels sprouts. The main thing is to choose the right recipe.
3. For quick pickling, the solution should be hot (or warm). The colder the filling, the longer the process will take.
4. The first stage of pickling must necessarily take place at room temperature. After that, the product can be put away in the cold.
5. The main composition of the marinade: sugar, water, vinegar, s alt, oil. In addition, you can use other products: carrots, onions, sweet peppers, beets, garlic and fresh herbs.
6. Ordinary table vinegar can be replaced with the same amount of apple cider vinegar. It is much he althier and has a milder taste.
7. ForTo give the finished dish a special flavor, you can use various spices: cloves, coriander, cumin, bay leaves and rosemary.
8. You can pickle cabbage in any container. However, it does not need to be pre-sterilized.

Following these rules, you can be sure that the cabbage will turn out juicy, fragrant, crispy and really tasty.

Cabbage with carrots in one day

In Russia, cabbage was usually fermented with carrots. She gave the finished dish a pleasant orange tint and a peculiar taste. As practice shows, you can also pickle cabbage with carrots. Quickly, literally in a day, you get an amazing snack that you won’t be ashamed to put even on the festive table. For this option you will need:

• 1 kilogram of fresh cabbage;
• 250 milliliters of water;
• 3 carrots;
• 2 bay leaves;
• 30 grams of table vinegar;
• 3 cloves of garlic;
• 25 grams of sugar;
• 2 cloves;
• 3 peas each of fragrant and familiar black pepper;
• 35 grams refined vegetable oil;
• 20 grams of fine s alt.

The process of preparing such a dish consists of several stages:

1. Chop the cabbage. It doesn't have to be very big. It's better to do something in between.
2. Carrot rub gently on a coarse grater.
3. Put a layer of cabbage into a clean deep container. Before that, you need to slightly squeeze it with your hands.
4. Put carrots on top. Repeat layers until products run out.
5. Approximately halfway add ½ of the prepared spices. Pour the rest on top.
6. Add oil.
7. Dilute vinegar in boiling water and pour the prepared solution into a container.
8. Mix everything well and leave the food in the room for about 6 hours (you can even all night). In order for the aromas to be distributed evenly, the products must be stirred several times during this entire time.

In the morning, all that remains is to spread the cabbage into a smaller container and put it in the refrigerator. The snack is ready. In the evening it can already be served on the table.

Easy and fast

Cooking pickled cabbage can be speeded up as much as possible. For this, experienced housewives are advised to use the following set of products:

• 2 kilograms (about 1 large head) of cabbage;
• 2 carrots;
• 3 cloves of garlic;
• 1 bell pepper (optional).

For the marinade you will need:

• 1 liter of water;
• 3 bay leaves;
• 60-70 grams of fine s alt;
• 200 grams of sugar;
• 2 full glasses each of vinegar and refined vegetable oil.

Cooking technology:

1. Wash vegetables and peel if necessary.
2. Randomly cut the cabbage into fairly large pieces.
3. Chop the garlic into thin slices.
4. Chop the carrots using the usual coarse grater.
5. Mix it with garlic.
6. Put the vegetables into the pan in layers. At the same time, first comescabbage. And then garlic with carrots.
7. To prepare the marinade, mix water with sugar and s alt, and then add parsley. Boil the solution. Add oil and vinegar last.
8. Pour the marinade over the food and put it under oppression.

In 3 hours you can already enjoy juicy cabbage with a pleasant aroma.

Georgian cabbage

Pickled vegetables are loved not only in Russia. In the countries of the Caucasus, such dishes are also treated with respect. True, they make them their own way. To feel the difference, pickle instant Georgian cabbage. For this you will need:

• 2 kilos of regular white cabbage;
• 2 hot peppers (or 5 grams red ground);
• 1 large beet;
• 2 medium cloves of garlic;
• 1 bunch each of parsley and dill.

For marinade:

• 75 grams of sugar;
• 1 liter of cold water;
• 4 bay leaves;
• 60 grams of s alt;
• 100 grams 9% vinegar;
• black or allspice-peas.

The recipe for this dish is slightly different:

1. Cut each head of cabbage into 8 pieces. Remove most of the stalk. This must be done carefully so that the leaves do not crumble.
2. Chop the peeled garlic finely. The shape of the pieces doesn't matter.
3. Peel the beets and cut into half rings.
4. Chop the hot pepper into circles without removing the seeds.
5. To the bottom of a deep containerput beets. Coloring of products will come from below.
6. Place cabbage pieces tightly on top.
7. The next layer will again be beets with the rest of the ingredients (garlic, pepper and herbs). Repeat alternating until all products are finished. On top there must be beets with spices and herbs.
8. Now we need to make the marinade. Dissolve s alt and sugar in water at the same time. Then bring it to a boil and wait 2 minutes. Then add the rest of the ingredients.
9. Pour the contents of the container with a boiling solution. From above, you can put individual leaves of cabbage and put a load on them. It can be an ordinary liter jar of water.

After 3 days, the finished cabbage of a pleasant purple hue can still be chopped, put into small jars and put in the refrigerator.

Cabbage with bell peppers

According to many housewives, instant pickled cabbage with sweet bell pepper is very tasty. And it cooks pretty quickly. For work you will need:

• 800 grams of cabbage;
• 1 liter of cold water;
• 200 milliliters of table vinegar;
• 3 carrots;
• 60 grams of s alt;
• 6 cloves of garlic;
• 2 bell peppers;
• 200 grams of sugar;
• 100 milliliters of vegetable oil.

Cooking method:

1. Chop the cabbage. You can do this with a knife or use a special tool.
2. Chop carrots into"Korean" grater.
3. Pepper, de-seed and cut into very thin strips.
4. Stir the products, arrange in jars and pack tightly. Place whole cloves of garlic in the middle of each bowl.
5. In a saucepan, combine the ingredients for the marinade and bring the solution to a boil.
6. Pour some more hot liquid into jars. It should completely cover the cabbage.
7. Jars cover with lids and refrigerate overnight.

In just 1 day, the original cabbage with a pleasant aroma will be completely ready.

Sweet cabbage

There is another unusual recipe. You can pickle cabbage so that as a result it turns out sweet and crispy. Many will like such an original salad. You will need the following products:

• 1 onion;
• 2 kilos of cabbage;
• 2 carrots.

For filling:

• 500 milliliters of water;
• 100 grams of sugar;
• 150 milliliters of vegetable oil;
• 45 grams of s alt;
• 100 milliliters of vinegar.

It doesn't take long to cook such cabbage. You will need to perform the simplest steps:

1. Wash all vegetables and cut into strips of approximately the same size.
2. Add s alt and sugar to the water and bring it to a boil. Once they dissolve, add oil and vinegar.
3. Transfer products to prepared containers, pour boiling marinade over and cover with lids. Vegetables should not be tamped. ATotherwise they will not be crispy.

At room temperature, jars of food should stand. At least 30 minutes. After that, you can open them and try an unusually delicious salad. To make the dish sweeter, some people add a little washed raisins to the recipe.