Instant marinated cabbage: cooking details and recommendations

Marinated cabbage is quite a popular dish on the Russian table. The product can be served as a separate dish, as well as attached as a garnish to meat, fish, chicken. Shops offer pickled cabbage from local producers, but not all trust the store products, because it is not known what methods were used for its preparation and under what conditions the product was stored. Therefore, Russian hostesses prefer to pickle cabbage on their own, especially since this process is not particularly difficult.

The traditional type of cabbage used for pickling is white cabbage. However, the red can be marinated at home so that from a hard vegetable it turns into a soft and soft snack. A great option for cooking this dish is Brussels sprout and cauliflower, broccoli and other varieties.

Many people confuse sauerkraut and pickled cabbage. In fact, for the marinade the same brine is used as for the sauerkraut, but with the addition of vinegar. Therefore, the ferment will take 3-4 days, and pickled may be ready in 2 hours, but some recipes allow you to use pickled cabbage immediately. Yes, and experience in the culinary art in this case is not so important - the ways of pickling this vegetable is simple, they will be mastered even by the novice mistress.

Advantages of cabbage in marinade:

• cabbage in pickled form saves all the benefits, whereas even a fresh version loses some of the vitamins during storage;
• It contains many useful substances, for example, iron, calcium, sulfur, magnesium, iodine, phosphorus, zinc, chlorine;
• due to vitamin C in large quantities increases the immunity of a person, which is especially valuable during the period of colds;
• increases stress resistance;
• positive effect on the intestinal microflora due to fiber;

• a great option to fight against avitaminosis in the offseason;
• Carotene, lysine and pectin contained in the body neutralize foreign proteins in the body;
• has a long shelf life - even after six months, vitamins and nutrients will remain unchanged;
• Vitamin U contains anti-ulcer and gastritis;
• stimulates metabolic processes, has a positive effect in ischemic heart diseases, indigestion, gout, and kidney diseases;
• 100 grams of pickled product contains about 47 kilocalories, so it should become a regular at the tables of those who want to lose weight.

Despite many advantages, pickled product can also have negative consequences:

• coarse fiber plant provokes flatulence;
• it is better to refuse this product for myocardial infarction, enteritis or colitis;
• the dish is not recommended for excessive gastric acidity;
• people with high blood pressure also do not need to abuse cabbage in the marinade.

Cabbage is generally considered a useful plant, it is included in the basic diet of supporters of proper nutrition and is good for losing weight. It can be sour, boiled, fried, consumed fresh, but it is the marinade - the most common option for making delicious, and most importantly - healthy food.

No wonder this vegetable is called the "third" bread. Young fruits are perfect for salads, and already lying down do not seem so tender, so usually these heads are used for pickling.After cooking, the sheets get a "second life", become elastic and crispy.

Cabbage can be stored in the bank for a long time, but due to its taste, it usually takes a short time to store in a closet or refrigerator. In addition, it can be left for the winter, frozen or consumed immediately after preparation.

A kilogram of white cabbage, which is mainly used for pickling, has the following nutritional value per 100 g:

• proteins - 1.8 grams;
• fats - 0.1 grams;
• carbohydrates - 4.7 grams;
• Calories - 27 kcal.

Standard satellites of cabbage in pickling - garlic and carrots. For those who follow their diet, you should specify the nutritional value of these products.

Carrots (100 grams):

• proteins - 1.3 grams;
• fats - 0.1 grams;
• carbohydrates - 69 grams;
• calories - 32 kcal.

Garlic (2 cloves):

• proteins - 0.52 grams;
• fats - 0.04 grams;
• carbohydrates - 2.39 grams;
• calories - 11.44 kcal.

As you can see, the main ingredients, like cabbage, are low in calories, but meanwhile, together they make up a tasty and nutritious dish. Therefore, pickled cabbage is in honor of both people who choose food only for taste, and those who watch their diet and weight.

The versatility of the dish also lies in the fact that it is suitable for eating at any time. In the morning, pickled cabbage will complement the scrambled eggs, at lunch it can be served with the second dish, and in the evening serve as a side dish to meat, fish or poultry.

Summer is coming, the season of kebabs opens, and here the pickled cabbage will again have its place. Instead of harmful mayonnaise and bored ketchup, try the meat cooked on the coals, along with the pickled cabbage. Not only is it an excellent taste combination, but also the harm that eating meat in large quantities, especially fat, brings, is compensated by the use of pickled cabbage.

The first stage of the preparation of the product is the preparation of the marinade, which poured chopped vegetables.

The main stages of cooking:

1. prepare the brine using water, salt, sugar, vinegar and oil;
2. wash and go through all the vegetables;
3. we remove the upper leaves from the fork, remove the stalk, clean other vegetables;
4. cut and shred the ingredients, put them in a container - in a jar or tub;
5. pour the products obtained marinade;
6. leave the container for a couple of hours in the heat, and then remove in the cold.

For the preparation of pickled cabbage there is no need to use sophisticated modern expensive devices and equipment, you will need the simplest dishes that are in every home:

• pan;
• cap;
• glass jar;
• tablespoon;
• kitchen knife;
• cutting board;
• grater large and small;
• garlic press.

Nowadays, there are dozens, and perhaps hundreds, of cabbage pickling recipes. What products do real experimenters not experiment with? but still the most common ingredients used in its preparation are:

• carrot;
• bow;
• Bulgarian pepper of any color, but more often red;
• beet;
• garlic.

For marinade usually apply:

• vinegar (usually apple);
• sunflower or vegetable oil;
• salt;
• sugar;
• black peppers and allspice;
• bay leaf;
• seasonings: coriander, saffron, cumin, cloves, rosemary.

We will need:

• about 2.5 kg head of cabbage;
• 5 pieces of carrots;
• 3-4 cloves of garlic;
• 1 liter of water (drinking better, but if you have a filter, then a tap will do);
• a glass of sugar (if you like sweetish cabbage, you can increase the amount);
• 100 ml of vinegar - about 1⁄2 cups;
• 100 ml of vegetable oil - to measure again, you can use a glass;
• 2 tbsp. spoons of salt coarse or medium ground.

Cooking:

• chop forks into thin strips;
• grind carrots with a grater;
• mix the resulting ingredients;
• chop garlic cloves, put everything in the pan;
• in another container we boil water;
• add sugar, salt, vinegar and sunflower oil to the brine;
• Pour the above-listed vegetables with cooked marinade and close the lid.
• the dish can be appreciated a day later. Put cabbage in glass jars, put in the fridge.

We will need:

• 1.5-2 kg of cabbage are medium-sized forks;
• carrots - 3 pieces;
• 2 onions;
• average garlic head;
• raisins - about 100 grams;
• salt, better stone - a tablespoon;
• a glass of sugar;
• vegetable oil - 1 cup;
• Vinegar 6% - 100 grams;
• 500 ml of filtered water.

Cooking:

• salt and cabbage lay in one container and begin to knead and rub straight with your hands until the juice stands out;
• take a large grater, grind carrots with it;
• grate the onions on a fine grater, finely chop them with a knife for vegetables;
• crush garlic with a special device;
• mix all prepared foods with cabbage strips, spread raisins there too;
• put sugar and butter in boiling clean water, wait again for boiling;
• add vinegar to the brine and gradually pour the marinade into the mass of vegetables, mix well.

We will need:

• liter of clean water;
• salt, preferably not iodized - 1 large spoon;
• sugar - 2 tbsp. l .;
• Vinegar 6% - half a glass;
• two-kilogram cabbage forks;
• 3 onions, red is welcome;
• bell pepper;
• Bay leaf.

Cooking:

• shred head out into thin pieces;
• we cut onions on thin half rings;
• put pepper and bay leaf on the bottom of the glass jar;
• add vegetables to the same container;
• boil water with sugar and salt (their amount can be taken to your liking), add vinegar;
• Pour the marinade in the jar with vegetables.

After one day, the cabbage can be served on the table.

We will need:

• cabbage leaves from the middle head;
• one carrot;
• 3 cloves of garlic;
• turmeric - 1 tsp;
• salt - 1 tbsp. l .;
• sugar, water, vegetable oil (sunflower), vinegar 6% - just half a glass.

Cooking:

• chop cabbage with pieces of any size;
• three carrots, chop the garlic in a crush;
• ground vegetables put in a container, sprinkle with turmeric and mix thoroughly;
• boil water in a separate container, pour salt and sugar, add oil and vinegar;
• remove the marinade from the heat and fill them with cabbage, set the pressure on top.

We will need:

• one medium fork of white cabbage;
• Bulgarian peppers in three different colors;
• 1 large carrot or 2 small;
• onions - 1-2 heads, and red will do;
• canned or boiled champignons - 400 grams;
• 2-3 garlic cloves;
• dill;
• liter of clean water is not from the tap;
• 0.5 cups of sand;
• big spoonful of salt;
• vegetable oil - about half a cup;
• 3-4 black peppercorns;
• bay leaf - 2 leaves; for those who do not like the flavor of this product, you can do without it;
• apple cider vinegar - 0.5 cups, and wine.

Cooking:

1. shred cabbage into small pieces, pour salt and hands rubbed until the juice stands out;
2. diced Bulgarian pepper;
3. chop carrots into large strips, it is more convenient to use a large grater;
4. finely cut the onion;
5. cut the mushrooms;
6. mix all ingredients, add dill and garlic;
7. pour into the pan well or filtered water, add sugar, salt, peas and laurel leaves, pour oil and vinegar, wait 3 minutes until the brine is boiled;
8. Remove the pan from the heat and immediately pour the brine into a container of vegetables.

Eating the resulting dish can be immediately, but during storage it will become even more tasty.

We will need:

• large head of cabbage without cob;
• 3-5 carrots;
• beets - usually take one large, but for lovers, you can add two;
• two garlic heads;
• bunch of dill;
• vinegar 9% - 200 ml;
• 2 large spoons of salt with a slide;
• 1 tbsp. l sand;
• laurel - 2 leaves;
• Peppermint mix.

Cooking:

1. chop the forks into small pieces;
2. chop carrot circles, and another way;
3. cut garlic in thick slices;
4. chop the beets into small pieces;
5. put a pot of water on the fire, fill it with sugar, salt, a mixture of peppers and laurel;
6. Put some vegetables on the bottom of the selected container;
7. put cabbage on top;
8. repeat the layers again, we tamp with our hands;
9. pour oil into the jar;
10. in boiling brine pour vinegar and add the mixture to the vegetable mass;
11. tightly press the resulting dish with a plate or other flat object;
12. from above we set the oppression and leave it in the room until it cools down;
13. After 5-6 hours we remove the oppression and plate, cover with a lid, store in the refrigerator.

We will need:

• large cabbage forks 3 kg;
• 1 kg of zucchini;
• vegetable oil - 200 grams;
• 350 ml of vinegar;
• liter of filtered water;
• salt and sugar - at its discretion, but usually 2 tbsp is recommended for the specified amount. l salt and 1.5 tbsp. l Sahara.

Cooking:

1. shred cabbage with large stripes;
2. cut the courgettes into 1.5 cm slices;
3. alternately blanch zucchini and cabbage in boiling water for about 5 minutes;
4. we put the boiled vegetables in layers in a container;
5. boil water, pour in salt, sand, add vinegar;
6. pour the resulting cabbage boiling mixture;
7. cover with sterilized lid and pasteurize for 25 minutes;
8. tightly close the lid.

We will need:

• sheets of medium cabbage;
• 1 small carrot;
• garlic to taste;
• ground black pepper;
• litere of water;
• salt - 2 tbsp. l .;
• sugar - half a glass;
• ½ cup vegetable oil;
• 9% table vinegar - 5.5 large spoons;
• pepper-pea;
• Bay leaf.

Cooking:

1. slightly boil the whole cabbage leaves, then cool;
2. rub carrots;
3. chop garlic in a crush;
4. mix carrots, garlic and pepper;
5. cabbage sheets divide with a knife into 4 parts, cut a hard middle;
6. neatly mix the resulting mixture into boiled cabbage leaves, roll up the tubes;
7. tightly lay out the rolls in the container layers;
8. boil water with salt, sand, spices and vegetable oil, cook for 5-7 minutes, add vinegar;
9. after boiling pour marinade rolls;
10. Covering the container with a lid, you can set the oppression;
11. leave for the day in the room, then we remove in the cold.

We will need:

• red cabbage - about 10 kilograms;
• 200 grams of salt;
• bell pepper;
• 6 peas allspice;
• 3 cloves;
• Bay leaf;
• cinnamon;
• 400 grams of water;
• 40 grams of sugar;
• 500 grams of vinegar 9%.

Cooking:

1. put chopped cabbage into a container;
2. cover the cabbage with salt (200 g) and thoroughly grind;
3. put jars of bay leaf, black pepper, cinnamon, cloves in jars;
4. after 2-3 hours put cabbage strips in jars and press tightly;
5. prepare the marinade from water, salt, sand and vinegar;
6. pour jars of vegetables and spices with brine;
7. top you need to add a little vegetable oil.

Above it was noted that any varieties of cabbage are marinated. For these purposes, especially suitable broccoli. It has a specific taste that is not to everyone’s liking, but in the marinade, broccoli loses its own bitterness, becomes soft, tasty, fragrant.

We used to see green broccoli on the counter, but it can be white, and yellow, and even purple.

Marinated broccoli has its advantages:

• esthetic appearance, for which many culinary specialists choose it for marinating;
• contains nutrients, for example, beta-carotene, giving the lead in the amount of this antioxidant only pumpkin and carrots;
• great product for those who decide to go on a diet;
• improves heart function;
• prevents the development of atherosclerosis.

Among the disadvantages of broccoli, it is worth noting again the huge content of vitamins in it, which must be borne in mind when using other vitamin-containing products - they must be used with extreme caution to avoid hypervitaminosis.

We suggest trying the following broccoli marinating recipes, one of which is classic and the second is original.

A simple recipe. We will need:

• sugar - 8 tbsp. l .;
• salt - 4 tbsp. l .;
• 4-5 leaves of laurel;
• pepper peas;
• a glass of vinegar 9%;
• a glass of sunflower oil;
• Broccoli - 300-400 grams;
• cauliflower - one forks of medium size;
• 5-6 garlic cloves;
• dill;
• 1.5 liters of water.

Cooking:

1. In boiling water, pour in sugar, salt, add oil and vinegar, put black pepper and bay leaf. After boiling, cook for another 5-10 minutes, while the marinade should be stirred.
2. On the inflorescence disassemble cauliflower and broccoli.
3. Cut the carrots into rings, crush the garlic, or cut into slices.
4. Put all the vegetables in one container, mix well.
5. Pour the mixture with marinade. Leave for 1.5 days in a dry darkened room.
6. Marinade drain, clean the jar with vegetables in the cold for 2-3 hours.

We will need:

• 1 kg of fresh green broccoli;
• 0.5 kg gooseberry;
• 1 garlic clove;
• one chili pepper;
• bay leaf - 1-2 leaves;
• cumin and dill seed;
• 2 tbsp. l sugar;
• 2-3 art. l salts;
• litere of water;
• 100 ml of vinegar (6 tablespoons + 2 teaspoons).

Cooking:

1. we cut the cabbage into pieces, put it in salt water for a couple of hours;
2. wash the gooseberries, cut off the tails and legs, mix with spices;
3. peeled garlic cut into slices, it is possible and fine, so it will be better to give the taste;
4. cut the pepper into pieces, put one on the jar;
5. we lay garlic, greens, lavrushka and cumin on the bottom of the container;
6. further we lay gooseberry and cabbage;
7. boil water with sugar and salt;
8. pour vinegar directly into the jars, and add the marinade on top;
9. close and put in the oven for sterilization for 5 minutes;
10. roll covers and remove the blanket.

Beijing cabbage has long been a frequenter of our table. Everyone is used to seeing Peking cabbage in salads, and by the way, in the homeland of this product it is practically not consumed raw.

Beijing cabbage boasts the following benefits:

• easy to grow;
• differs in ecological purity as it is not processed by chemicals;
• strengthens the immune system;
• fights cardiovascular diseases;
• improves eyesight;
• strengthens the nervous system;
• removes slags and toxins;
• characterized by low calorie.

This type of cabbage has a more delicate texture, unlike white cabbage, so the Beijing version marinates even faster.

When buying cabbage for pickling, pick the fruits young and mature and check that the sheets are not damaged, frost-bitten or wilted. The first sheets usually come across with defects, they need to be removed. It is better not to take too green or white fruits, as very green leaves can sprinkle in parts, and white cabbage can quickly deteriorate. Choose medium color cabbages, the size does not matter.

We will need:

• 1 kg of cabbage;
• 0.5 kg Bulgarian sweet pepper;
• 0.5 kg of onions;
• 1 bitter capsicum (for lovers of spicy dishes - red; for those who prefer the taste softer - green);
• apple cider vinegar - 100 grams;
• salt - 50 grams (2 large spoons without a slide);
• 100 grams of sand;
• litere of water.

Cooking:

1. large cut cabbage leaves;
2. Bulgarian pepper chop into thin slices;
3. hot pepper cut into cubes;
4. onion - half rings;
5. chopped vegetables are carefully mixed in one container;
6. then we tightly tamp in banks;
7. fill the pot with water, vinegar, salt and sugar, set on fire, wait for boiling, cook for 15 minutes;
8. Pour the marinade hot in cans, close the lids.

We will need:

• kohlrabi - 1 piece;
• 2 fork Chinese cabbage;
• garlic head;
• ginger root - 6-7 cm;
• one onion;
• apple and pear - one fruit each;
• 250 grams of paprika;
• salt rock - 200 grams;
• 1 l of water;
• leek bunch.

Cooking:

1. Cut the cabbage into medium slices and blanch in salt water for 4 minutes, then pour over with cold water;
2. softened after boiling the cabbage pour salted water and insist about 4 hours;
3. Fruits, kohlrabi, garlic, ginger root and leek are placed in a blender and ground to a puree;
4. cut the paprika into strips, add to the mixture;
5. add pieces of Chinese cabbage and chopped onion to the mass;
6. We spread the workpiece in cans, sent for sterilization for 15 minutes and rolled up.

Brussels sprouts - not the most frequent guest on the Russian table. The heads of cabbage have a specific bitter taste, and this repels potential consumers. However, this is not entirely deserved. There are many recipes for preparing Brussels sprouts, including pickling, many of which not only eliminate the bitterness in this vegetable, but also give this product a certain charm.

Another proof that Brussels sprouts are a great option for pickling is its aesthetic appearance. Khochanchiki look like white cabbage heads, only several times smaller, their average weight is 10-15 grams, so these miniature fruits will look great in pickled condition.

This savory cabbage has the following advantages:

• fights cholesterol;
• boosts immunity;
• saves from depression;
• kills cancer cells;
• recommended for people suffering from heart diseases;
• retains its benefits in any form, including pickled.

Of the minuses, the specific taste of the Brussels sprouts can again be called, but, as noted above, a variety of recipes fights well with this disadvantage.

We will need:

• 700 grams of Brussels sprouts frozen;
• 200 grams of fresh or frozen cranberries;
• 130 grams of wine vinegar (can be apple);
• litere of water;
• 70 grams of sugar;
• 50 grams of salt;
• Carnation - 6 pieces.

Cooking:

1. We clean the heads of Brussels sprouts from the upper leaves, cut off the stems.
2. Place the coaches in salted boiling water, blanch 3 minutes.
3. We turn the cabbage into a colander, wait for the boiling water to drain, put the forks in cold water. It is necessary that the cabbage has retained its bright green color.
4. Blanch cranberries in boiled water for half a minute, recline in a colander.
5. Put cabbage and berries in a sterile container.
6. Boil water with sugar and salt, after boiling we pour cloves, cook for another 3 minutes.
7. We supplement the marinade with vinegar and again wait for the mixture to boil.
8. Fill the banks with cranberries and Brussels heads with a brine. Ready cans are closed and sterilized in a saucepan with boiled water for 15 minutes.

We will need:

• 1.5 kg of Brussels sprouts;
• carrots - 400 grams;
• 10 teeth of garlic;
• laurel - 2 or 3 leaves;
• 1 chili pepper;
• litere of water;
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 15 grams of vinegar 9%;
• 20 ml of vegetable oil.

Cooking:

1. we cut cabbages of Brussels sprouts in half;
2. three carrots grated for Korean carrots;
3. we press garlic;
4. hot pepper cut into 4-5 parts;
5. All the vegetables are laid out in jars;
6. we prepare the marinade consisting of water, vinegar, sugar and salt;
7. when the mixture boils, pour it into jars of vegetables and pasteurize for about 20 minutes;
8. We roll the lids and cool them, wrapping them in a blanket.

In fact, all these varieties of cabbage can be marinated using the same recipes, and some types can be mixed, such as broccoli and color, Beijing and kohlrabi. Whatever cabbage you choose, when properly marinated, it will be tender, crunchy and will not leave your guests indifferent.

As an independent dish, pickled cabbage is especially well combined with potato side dishes - in uniform, fried, stewed, mashed potatoes. But in addition, such cabbage can be used in other dishes - soups or salads.

We will need:

• 5 potatoes;
• 150 grams of pickled cabbage;
• 0.5 kg of beef;
• onion - 2 pieces;
• 2 carrots;
• 1 bay leaf;
• pepper-pea

Cooking:

• Put in a slow cooker washed meat, onions and carrots, pepper, Lavrushka and spices. Put the device in the "Soup" mode for an hour. Then we take the meat out of the broth and cut it into pieces.
• Again we will use the slow cooker and in the “Frying” mode we will fry the remaining chopped onions with carrots for 15 minutes.
• We wash the cabbage to get rid of the sourish flavor, add to the roast and pour it with broth.
• Add chopped potatoes and meat. Cooking in the "Soup" mode for another half an hour.

We will need:

• lamb fillet - 100 grams;
• olive oil - 70 ml;
• garlic - 4 cloves;
• 5 grams of ground pepper and cumin;
• lemon juice - 15 ml;
• pickled cabbage - 150 grams;
• green peas in a jar - 70 grams;
• carrots - 1 piece;
• onion - one thing.

Cooking:

1. Pass the peeled garlic cloves through the press.Mix the garlic well with cumin, pepper and olive oil.
2. Meat washed, remove grease and film. We leave the prepared meat in the resulting marinade for 3 hours.
3. Then fry the lamb in a pan on both sides. We put fried sirloin in foil, rosemary and garlic can also be added to taste.
4. Put the packed meat in the oven for 30 minutes. Cut the lamb into pieces of the desired size.
5. Squeeze pickled cabbage from excess marinade.
6. Rub the carrot. Cut the onion. Fry them together.
7. Drain from a can of peas water.
8. All the ingredients are mixed in containers, filled with oil, sprinkled with lemon juice. Add salt and spices to taste.

We will need:

• 200 grams of cabbage in marinade;
• big spoon of vegetable oil;
• breadcrumbs - 2 tbsp. l .;
• hard cheese - 100 grams;
• egg - 2 pieces;
• dill.

Cooking:

1. we rub cheese on a large grater;
2. beat eggs;
3. we spread with a special brush the oil in the form, sprinkle with breadcrumbs;
4. put cabbage in the form, pour it with eggs, sprinkle with cheese;
5. put in an oven heated to 260 ° C for 15–20 minutes.

Decorate the casserole decorate dill and serve to the table.

Here is what is important to know:

• it is better to use juicy and dense fruits for the dish, ideally autumn ones;
• it is more convenient to chop cabbage with a special grater for vegetables or with a sharp knife;
• for cabbage when marinating any method of cutting is suitable - in large or small pieces, as well as quarters;
• hot brine is used for instant cooking; for a long marinating, pour vegetables with cold marinade;
• before eating cabbage, extra marinade squeeze;

• it is possible to replace table vinegar with apple vinegar, it will make the dish somewhat softer;
• so that the bay leaf is not bitter, it is recommended to remove it from the marinade;
• pickled broccoli goes well with soy sauce;
• for pickling use any dishes - except for the usual jar, it can be a pan or a tub;
• There is usually no need to sterilize the container, rinse it well enough.

Not everyone likes the specific aroma of vinegar, so many people prefer to pickle other types of cooking vegetables. Try the following tips:

1. Apple vinegar has already been recommended above - it is not as sharp as table vinegar. You can also replace the product and wine vinegar. However, at the same time, it is necessary to recalculate the amount due to the difference in concentration, that is, 100 ml of 9% table vinegar = 150 ml of 6% apple.
2. You can substitute vinegar for citric acid or just squeeze out fresh lemon juice.
3. Until now, some conservative cultivators have replaced the vinegar with aspirin tablets.

Recipes pickling cabbage are very diverse, and most importantly - very simple. Preparation does not require the purchase of expensive products and the use of complex technical devices, while cooking, you can experiment with the ingredients and their quantity. Marinated cabbage, cooked according to the classic or original recipe, will always be gladly welcomed by your guests.

See the following video for the recipe for crispy cabbage.