Sauerkraut is sweet and sour. Sauerkraut in a jar, with a sweetish taste

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will cook pickled white cabbage instant cooking, which does not need to be rolled into jars. As a rule, the prepared 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.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday 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 a very tasty one, which is prepared with beets and carrots. And today I’ll share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

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

For the 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 vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

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

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them to Korean carrots.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

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

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer in three liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving prepared cabbage You can water it with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although now pickled cabbage can be all year round You can buy it in the store, but it still won’t be as tasty as your own homemade one.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper— 1 piece (medium)
cucumber – 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% – 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

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

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

Mix better with your hands so that the vegetables do not squash and release juice. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the 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 the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

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

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for regular dinner With boiled potatoes, or for any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 glass
apple cider vinegar - 1 glass
peppercorns - 6-8 pieces
bay leaf - 3-4 pcs
vegetable oil-0.5 cups

Preparation:

1. Chop the cabbage fairly large pieces. You can first cut the forks 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 “disintegrate” 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 the garlic and cut into long thin slices.

4. At Gorky capsicum Clean out the seeds and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare 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. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

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

11. Serve as a snack.

This snack is very colorful and bright, can decorate anyone festive table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

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

Pickled spicy cabbage with ginger

Beneficial properties in combination with its unique qualities probably known to everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

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

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

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

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

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

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

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours delicious and beautiful snack ready!

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

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new look, unlike anything else. spicy taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

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

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp

For the marinade:

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

Preparation:

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

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

3. Remove the cabbage pieces using a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

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

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

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

7. Place 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 until completely cool. Then put it 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 very tasty recipe

We will need:

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

For the marinade:

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

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the 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 just before putting it in a container so that they do not darken.

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

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

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

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

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

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

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video 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, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
you can cut forks into strips, large or small pieces, or even in quarters
You can pickle cabbage only, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, and onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, 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 off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi juice.

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

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 paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy when chopped in large pieces and we crunched it with appetite. Our vitamin cabbage It will turn out healthy, pleasantly crispy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat it the next day ready dish Chop the onion and sprinkle with oil. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes off with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

cabbage - 2.5 kg
garlic - 3-4 cloves
carrots - 5 pcs.

For the marinade:

water - 1 liter
sugar - 1 glass
vinegar - 0.5 cups (100 ml)
vegetable oil - 0.5 cups (100 ml)
salt - 2 tbsp

Preparation:

Wash all vegetables.
Finely chop the cabbage.
Wash the carrots, peel and grate coarse grater.
Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
Place everything in a deep saucepan

Preparing the marinade:

To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add everything necessary ingredients, mix.
Pour the hot marinade over the cabbage and cover with a lid.
After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

white cabbage - 1 fork, 2 kg
carrots - 2 pcs.
sweet pepper - 1 piece (optional)
garlic - 3 cloves

For the marinade:

water - 1 liter
vegetable oil - 1 cup (200 ml)
table vinegar - 1 cup (200 ml)
salt - 3 heaped tbsp
sugar - 8 tbsp. spoons
bay leaf 2 - 3 pcs

Preparation:

Wash all vegetables
Cut cabbage into large pieces
Peel the carrots and grate on a coarse grater.
Cut the sweet pepper into thin strips. (Pepper optional.)
Peel the garlic, chop and mix with carrots.
Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

Preparing this cabbage is very simple, it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

Cabbage - 2 kg
Carrots - 1-3 pcs.
Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

Water - 1 liter
Salt - 1 tbsp. l
Sugar - 1 tbsp. l
bay leaf - 1-2 leaves
allspice- 2-3 peas
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Cut it into thin slices using a knife (you can grate it to Korean cabbage). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

The unusual thing about the recipe for sauerkraut in jars is that the resulting cabbage has a sweetish taste.

Sauerkraut in the bank, with sweetish taste I immediately really liked it and decided that this recipe should be in my culinary collection. You might also like this cabbage.

Sweet sauerkraut turns out crispy and very tasty. Unfortunately, this type of cabbage does not keep for a long time, so I suggest cooking it all winter from time to time. It is especially good for the holidays.

For a 3 liter jar

INGREDIENTS:

2 kg cabbage
1 carrot
2 tbsp. spoons of salt
3 tbsp. spoons of sugar
caraway seeds, dill (optional)
1 liter of cold boiled water
PREPARATION:

Wash the cabbage and chop finely. Peel the carrots, wash them and grate them on a coarse grater. Combine cabbage with carrots, mix well, squeezing lightly. If you like cumin or dill, add them.

Place the prepared cabbage tightly in three liter jars. Sprinkle salt on top and pour in cold boiled water. Leave the cabbage in this state for 3 days, when room temperature. During this time, we pierce the cabbage to remove the bitterness. During fermentation, juice will be released and it may possibly flow out of the jars, so first place the jars in any containers, for example, in deep bowls. Do not pour out the juice that has leaked from the cans.

After 3 days, add sugar, pour the released juice on top, shake the jars so that the sugar dissolves, or you can drain part of the brine, add sugar, stir until the sugar dissolves and pour the brine over the cabbage. Then we close the jars with plastic lids and immediately put them in the refrigerator or any cold place. The next day the cabbage is ready. Season it with vegetable oil, add thinly chopped onion and the snack is ready. Oh, how delicious it is!!!

If you don’t have the opportunity to store pickles and marinades, such as, all winter, take a closer look at this recipe sweet and sour cabbage fast cooking. It is prepared without vinegar and tastes almost like pickled, but due to hot pouring and adding sugar, the fermentation process goes much faster. You can try it in just a few hours, and after a day the juicy crispy cabbage with a pleasant taste will be completely ready. sweet and sour taste. You don’t have to cook a lot at once and take up space in the refrigerator. It’s more convenient to make one or two small jars and ferment another portion as needed. Minimum hassle and the base for preparing salads, snacks or potato additives is always at hand, meat dishes. Just pour oil over the cabbage, chop some herbs or add onions - and you can serve.
Another advantage of this recipe is that any type of cabbage is suitable for it, you don’t need to look for it specifically late varieties. Due to the rich brine, the cabbage will be tasty and juicy.

Ingredients:

- White cabbage– 500-600 gr;
- carrots – 1 piece;
- water – 0.5 liters;
- sugar – 0.5 tbsp. l.;
- coarse table salt – 1.5 tbsp. l.

Recipe with photos step by step:

Chop half a small head of cabbage with a knife or grate it into thin strips on a shredder.

We clean the carrots and rinse them with water. Rub with shavings using a fine or coarse grater.

Transfer the cabbage and carrots to a saucepan or bowl. It is better to take a container that is not very deep, wider, so that the cabbage is laid out in a low layer. This way it will salt faster.

Add half a tablespoon of salt. We use only rock salt, non-iodized. Rub the cabbage and carrots with your palms so that the vegetables give more juice.

Pour half a liter into a bowl cold water. Add the remaining salt and sugar. On high fire Boil the brine, dissolve salt and sugar.

Pour hot brine over the cabbage. We drain carefully so that the impurities remaining after dissolving the salt do not get into the cabbage. Or pre-filter the brine through cheesecloth.

Cover the cabbage with a flat plate. Place a weight on top so that the brine slightly protrudes along the edges of the dish. Cover with a towel and leave for several hours at room temperature. For further salting, put it in the refrigerator, where the cabbage will be evenly salted and not sour.

After a day, the cabbage will acquire a sweet and sour taste and will be ready. If you like the recipe, ferment the cabbage periodically in small portions and the problem of healthy, tasty winter salads will be resolved. You can also cook with this cabbage

Ingredients:

white cabbage – 2 kg;
onion – 1 pc.;
carrots – 2-3 pcs.;
salt – 1.5 tbsp. l.;
sugar – 100 g;
vegetable oil – 150 g;
water – 500 ml;
vinegar – 100 g.

Chop the vegetables and mix them. It is better to mix with your hands, squeezing slightly - this will soften the cabbage and better absorb the marinade and release juice. However, it is not necessary to squeeze the cabbage: it is believed that cabbage without squeezing will

The marinade is prepared as follows: mix water, salt and sugar, vinegar, vegetable oil in a saucepan and put on fire. Bring to a boil and immediately remove from heat. Let the marinade cool slightly. Again, press the cabbage with carrots and onions with your hands - there will be no excess juice. Now add the marinade and leave for half an hour.

After half an hour, the cabbage is ready to eat - or put into jars for later storage.

Sweet pickled cabbage with raisins

Ingredients:

white cabbage – 1.5 kg;
onion – 1 pc.;
carrots – 3 pcs.;
garlic – 1 pc.;
raisins – 100 g;
sugar – 1 glass;
salt – 1 tbsp. l.;
vegetable oil – 1 cup;
water – 500 ml;
vinegar – 90 g.

Finely chop the cabbage, mix with salt, stirring with your hands and squeezing slightly so that it releases juice. Grate the carrots on a coarse grater, cut the garlic into slices, finely chop the onion, and wash the raisins thoroughly. Mix everything and put it in a large container. Now we make the marinade: bring the water to a boil, add sugar, vinegar, vegetable oil, wait until it boils again and turn off the heat. Transfer the cabbage into sterilized jars and fill with hot marinade, close with lids and leave until cool. Transfer the cooled jars to the refrigerator for storage.

Sweet pickled cabbage "Provencal"

Ingredients:

white cabbage – 1 kg;
sweet bell pepper – 1 pc.;
carrots – 1 pc.;
garlic – 1 clove;
boiled water– 125 ml;
salt – 1 tbsp. l.;
sugar – 60 g;
Refined sunflower oil – 75 ml.;
vinegar – 5 ml.

Cabbage is prepared quite simply, and after 4 hours you can already taste sweet pickled cabbage"Provencal".

Shred cabbage, carrots and peppers. Mix in a deep bowl. Squeeze the garlic there. We leave it all to give the juice, while we do the marinade ourselves. Dissolve sugar and salt in water (not hot!), then pour in oil and 1 tsp. vinegar essence. Pour the cold marinade over the cabbage, mix and place under pressure (you can use a plate with a jar of cereal or water on top as pressure). Leave the cabbage in a cool place for 4 hours. After 4 hours you can eat or put into jars. Keep refrigerated.