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 keeps well 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 will share a few more delicious recipes that I think you will like. These will be very simple recipes, and slightly more complex recipes. 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 cut 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 to 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 saucepan.

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 anyone festive 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 appetizer is very colorful and bright and can decorate any holiday 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, a delicious and beautiful snack is ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, 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 teaspoon

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 cabbage parts using 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 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 onion.

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.

Pickled cabbage in Georgian style

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 marinate only cabbage, 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, 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, and cloves are used as spices
• sometimes instead of a mixture of spices they add ready spices for cooking 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.

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!

Cabbage is far from the last place in the Russian diet. And you probably won’t find a person who has tasted cabbage at least once. Cabbage is good both raw and pickled or pickled.

Preparing pickled cabbage is very simple and I will try to convince you of it. Below are some simple recipes for making this delicious snack and you can choose the option that you like best, and you can also leave your recipe for making pickled cabbage in the comments. Well, let's get down to business.

INGREDIENTS.

Cabbage 2 kg.

Carrots 2 pcs.

Garlic 5-6 cloves.

Ingredients for preparing the marinade.

2 large spoons of salt.

Half a glass of sugar.

Liter of water.

Allspice peas.

Ground black pepper.

Laurel 3-4 leaves.

Vinegar 9% 100 grams.

COOKING PROCESS;

☑ Remove a couple of top leaves from the cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straws as thin as possible.
☑ Wash and wash carrots as in Korean for carrots. Or just a straw. You can also grate it.
☑ Place the chopped carrots and cabbage in a large saucepan and stir.
☑ Peel the garlic and chop it randomly or pass it through a garlic press.
☑ To prepare the marinade, you will need to pour water into a saucepan, pour almost all the ingredients into it except vinegar, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and bay leaf and mix carefully, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. Makes three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage sit in the marinade overnight. In the morning the cabbage is ready and you can serve it on the table.
In this form it can be stored for about 30 days. But we usually eat it within a week and a half. So it’s impossible to check how long the cabbage can stand like this.

You can cook anything from this cabbage possible salads from simple to complex. You can simply add onions and season the herbs with vegetable oil, you can use it to make a vinaigrette or as a filling for pies.

Recipe for pickling cabbage with beets in just 8 hours

You will be able to cook very beautiful snack from cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.

INGREDIENTS;

2 kg of fresh cabbage.

2-3 medium carrots.

I reduced it to about 300-350 grams.

100 grams of vegetable oil.

Garlic to taste.

Tablespoon salt.

3 tablespoons sugar.

60-70 grams of table vinegar.

COOKING PROCESS;

☑ Cut the cabbage into strips using any available method.
☑ Cut the carrots into half circles. It is important that the slices are thinner.
☑ We clean the beets and pass them through a grater. You need to ensure that both cabbage and beets are grated or cut equally.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all the chopped shredded products in a saucepan and mix everything well.
☑ Put 400 grams of water on the fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour brine over cabbage.
☑ Mix everything well. Be careful as the brine is still very hot.
☑ Cover the cabbage with a lid of a smaller diameter, place a weight on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat. Enjoy your meal.

Quick pickled cabbage recipe without using vinegar

Pickled cabbage prepared according to this recipe will be an excellent decoration for any holiday table. And about the taste and benefits of this wonderful and simple dish It’s not even worth talking about and everything is clear right away, just look at the composition.

INGREDIENTS;

One medium head of cabbage.

2-3 medium sized carrots.

Horseradish 50 grams.

Garlic 3-4 cloves.

2 liters of water.

200 grams of salt.

200 grams of sugar.

You can add beets if you wish.

COOKING PROCESS;

☑ Peel the cabbage from old leaves and chop it using any available method.

☑ Peel and cut carrots in small pieces.

☑ When using beets, grate them the same way as cabbage.

☑ Garlic mode for small circles.

☑ We put all the vegetables in a pan and mix them so that everything is distributed evenly.

☑ Pour water into a pan and pour sugar and salt into it. We put it on fire. Bring to a boil and pour brine over the cabbage.

☑ Gently mix the cabbage and place a weight on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever is convenient for you.

8. Let the cabbage stand for two days and it is ready to serve. Now it can be put into jars and stored in the refrigerator or on the balcony.

Instant spicy pickled cabbage

For cooking spicy cabbage you will need to find hot capsicums. There are no preferences in terms of color, since pepper is a weak coloring agent and will not affect the final color of the dish, but it will affect its spiciness. So this one the recipe will work for spicy lovers.

INGREDIENTS;

1.5-2 kg of fresh cabbage.

200-300 grams of carrots.

1-2 pods of hot pepper.

200 grams of vegetable oil.

100 grams of table vinegar.

Garlic 1 head.

Dill or parsley 1 bunch.

1 liter of water.

A heaping tablespoon of salt.

2 tablespoons of granulated sugar.

COOKING PROCESS;

☑ Wash and peel the carrots, using the mode for thin strips.

☑ Cut the cabbage into pieces of about 3-5 cm, preferably cutting the cabbage into squares. Cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares, and do the same with all the cabbage.

☑ Peel the garlic and the regime. Wash the pepper, remove the seeds and tail and also cut it into rings. Be careful with hot peppers.

☑ Finely chop the dill and parsley.

☑ Place the prepared vegetables in a pan and start preparing the brine.

☑ Mix salt and sugar in water and put on fire, bring to a boil, pour in oil and vinegar. Let it cool a little. Pour brine over the cabbage and mix all the vegetables.

☑ The cabbage is marinated for about a day, then it needs to be put in a cool place, either in the refrigerator or in the basement.

Bon appetit.

The easiest and fastest recipe for pickling cabbage in just 2 hours

But these are not all recipes for making pickled cabbage; there is another recipe according to which cabbage can be prepared in just a couple of hours and served immediately.

INGREDIENTS;

0.7 fresh cabbage.

1 sweet or bell pepper.

2 cloves of garlic.

1 carrot.

3-5 peas of allspice.

2 bay leaves.

1 liter of water

2 tablespoons salt.

50-60 grams of granulated sugar.

100 grams of table vinegar.

COOKING PROCESS;

☑1.Cut peppers and carrots into strips.

☑We also chop the cabbage into strips.

☑Garlic mode in thin slices.

☑ Mix salt, sugar and water, bring to a boil, add vinegar and vegetable oil. Remove from heat.

☑The vegetables are filled with ready-made brine. Stir and leave for an hour.

☑Drain the brine or simply take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.

☑After an hour, you can remove the cabbage from the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and season it with vegetable oil. Bon appetit.

For pickling, use only fresh cabbage. Sluggish or winded will not work. The dish will not be tasty and it will simply be a waste of time.

Not only carrots can be pickled with cabbage; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.

You can use almost any cabbage, not just white cabbage. Try combining colored and white, red and Beijing. Try using different types of cabbage.

It is better to add bay leaves not to the brine, but rather to the cabbage. In brine, bay leaves can give off bitterness.

Almost all recipes for pickling cabbage use garlic and rarely onion. The onion can give its flavor to the cabbage and it will develop a sharp onion taste.

Vinegar can be taken from almost any apple grape table, you can use essence, but you just need to dilute it correctly.

Cabbage is considered one of the healthiest and most popular vegetables. various types. A lot of tasty, light and delicious dishes. Fresh young cabbage is often used to create vitamin-rich salads: the range of interesting recipes is very wide.

How to make fresh cabbage salad

One of the most popular side dishes is cabbage salad. different varieties. The appetizer goes perfectly with meat and fish dishes, used as an independent low calorie snack. How to make coleslaw? There are many ways to cook cabbage, red cabbage vegetable, color. Such dishes require a minimum of time and ingredients, and the result is finger-licking good.

Light snack cooked with carrots, cucumbers, tomatoes, eggs, corn, sausage, chicken, crab sticks, beans, other ingredients. Season the dishes with mayonnaise, sour cream, vinegar, lemon juice, and vegetable oil. Before preparing a salad from fresh young cabbage, you need to buy the necessary ingredients, which are available at any grocery store.

Cabbage Salad Recipes

If a novice cook doesn’t know how to make cabbage salad, or an experienced housewife I wanted to diversify daily menu, then there is plenty to choose from. Below is a list of popular methods for preparing universal hearty snack for the whole family. All you have to do is choose a step-by-step recipe for cabbage salad and start creating your treat.

With carrots

Very simple, light and tasty cabbage salad with carrots - great option for those who are just learning to cook. Vegetable snack refueling a small amount sunflower oil or lemon juice (can be replaced with classic or apple cider vinegar). This side dish will perfectly complement a dinner of meat or fish. To prepare the food you will need minimum set components.

Ingredients:

• white cabbage fork – 300 grams;
• onion– ½ part;
• carrots – 2 pcs.;
• lemon juice – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• salt, sugar - ½ tsp each;
• black pepper - to taste.

Cooking method:

1. The main product is thinly sliced ​​using a sharp knife. The mass is laid out in a deep container, sprinkled with salt and pressed with hands so that the juice appears.
2. The carrots are chopped on a coarse grater, half of the onion head is chopped into half rings. All vegetables are mixed to make an assortment, as in the photo.
3. Next is the dressing: combine lemon juice, sugar, butter, salt and pepper. The appetizer is poured with the resulting mixture and mixed.
4. The dish must be marinated for 20 minutes.
5. Salad cabbage quick cooking ready!

With vinegar

Another good side dish option is fresh cabbage salad with vinegar. The snack is quickly made at home and comes out very appetizing and crispy. This dish contains: fresh vegetables, therefore it is very beneficial for the health of adults and children. Getting ready light salad from red cabbage and other vegetables. The side dish is seasoned with regular table or apple cider vinegar.

Ingredients:

• onion – 1 head;
• beets – 1 pc.;
• red cabbage fork – 1 pc.;
• carrot – 1 pc.;
• vinegar - 1 tbsp. l.;
• greens, salt, pepper - to taste.

Cooking method:

1. Vegetables are cut into strips. Everything is placed in a deep container.
2. Then the cabbage, beets, carrots, and onions are salted, peppered and flavored with vinegar.
3. Chopped greens are added to the side dish, mixed and served (photo attached).
4. Cabbage salad goes well with any type of meat.

From young cabbage

Next original recipe fits well into holiday menu or daily diet. Spring diet salad Cabbage for weight loss is made very quickly; its creation does not require any special culinary knowledge. The composition of the dish can be called unusual, because the main vegetable is supplemented with dried fruits, berries and citrus. All that remains is to buy necessary products and start cooking.

Ingredients:

• young white cabbage - 1 fork;
• carrots – 4 pcs.;
• orange – 1 pc.;
• dried apricots – 100 g;
• dried cherries– 30 g;
• cranberries – 200 g;
• honey - 2 tbsp. l.;
• green tea with jasmine – 1 tsp;
• salt.

Cooking method:

1. The tea is brewed, steeped for 5 minutes, and filtered. The drink is poured over cherries and dried apricots (leave for half an hour).
2. Cherries are pitted, dried apricots cut into pieces.
3. The skin of the orange is removed using a grater and mixed with honey. The juice is squeezed out of the pulp.
4. The cranberries are ground through a sieve (or crushed in a blender) and combined with citrus juice.
5. The carrots are cut into strips, poured with an orange-cranberry mixture, and left in the refrigerator for 30 minutes.
6. The cabbage is chopped into thin strips, salted, and mixed with the rest of the ingredients.
7. The side dish is seasoned with honey and orange zest.

With cucumbers

Traditional summer recipe vitamin snack - fresh cabbage and cucumber salad. It turns out tasty, very aromatic and easy on the body. Vegetable salad It is better to eat freshly prepared; after a day it will no longer be so tasty and crispy. It should be used as a dressing sunflower oil plus lemon juice. A minimum of ingredients will provide maximum taste delights.

Ingredients:

• young white vegetable – 300 g;
• onion – 1 head;
• cucumbers – 2 pcs.;
• lemon juice – 1 tbsp. l.;
• unrefined sunflower oil – 2 tbsp. l.;
• greens (parsley, cilantro, dill);
• salt.

Cooking method:

1. Main component chopped into strips using a sharp knife.
2. Add a little salt to the cabbage and gently mash it with your hands until the juice comes out.
3. Peeled onions, cucumbers are cut into half rings, combined with white vegetable.
4. The products are poured with lemon juice and oil and mixed.
5. The dish is decorated with herbs and served to the table.

For the winter

In the cold season, no one will refuse to enjoy crunchy, delicious side dish. Often prepared spicy vegetables in Korean, the Chinese method is also popular. Can be done winter salad from cabbage simple recipe. Red cabbage in jars looks bright, attractive and appetizing. It goes very well with many foods, such as apples. Winter harvesting It will turn out crispy, spicy, healthy.

Ingredients:

• red cabbage – 700 g;
• green apples – 120 g;
• onion – 2 heads;
• horseradish root – 10 g;
• vinegar - 2 tbsp. l.;
• cinnamon, salt - to taste;
• bay leaf, cloves, peppercorns - 3 pieces each.

Cooking method:

1. Main product finely chopped or grated on a special grater.
2. Apples are peeled, seeds removed and cut into strips.
3. Horseradish root is crushed using fine grater.
4. The onion is cut into half rings.
5. Oil is poured into a frying pan and heated. Salted cabbage is slightly simmered over low heat.
6. Apples, horseradish, onions, and spices are added to it. The dish is brought to a boil.
7. Afterwards, the vegetables are removed from the stove, mixed with vinegar and placed in glass jars.
8. The workpiece is sterilized under covered lids for 40 minutes at a temperature of 100°C.
9. The container with the snack is rolled up. Cools upside down.
10. Winter spicy salad as in the photo culinary magazines, ready.

With bell pepper

There are types of snacks that are necessary to strengthen the immune system, maintain beautiful figure and general tone. For example, a salad of fresh cabbage with bell pepper will be a good “cure” against vitamin deficiency in the cold season. The dish requires a small amount of ingredients and very little free time. The result will be a juicy, crispy, flavorful side dish.

Ingredients:

• white vegetable – 400 g;
• fresh tomatoes – 200 g;
• Bulgarian salad pepper– 200 g;
• table mustard – 1 tsp;
• sunflower oil – 3 tbsp. l.;
• vinegar – 1 tsp;
• granulated sugar– 1 tsp;
• salt, herbs - to taste.

Cooking method:

1. The cabbage is finely chopped. The skin is removed from the tomatoes and they are cut into circles.
2. Bell peppers are de-seeded and cut into rings.
3. The components are combined in one container.
4. The salad is dressed with a mixture of salt, vegetable oil, mustard, sugar, and vinegar. Mixes well.
5. The dish is decorated with dill sprigs and served.

From white cabbage

Ingredients:

• main product – 1 head of cabbage;
• tomatoes - 1 pc.;
• cucumber – 1 pc.;
• parsley, green onions– one bundle at a time;
• vegetable oil – 1 tbsp. l.;
• salt pepper.

Cooking method:

1. The main component is cut into thin strips.
2. Cucumber and tomato are chopped into half circles.
3. Onions and parsley are finely chopped.
4. The products must be seasoned with vegetable oil, salt, pepper and mixed.
5. Fresh salad white cabbage ready.

Sausage

If you want to surprise and please your loved ones with something delicious, then cabbage salad with sausage is a very a good option. The appetizer is very easy to prepare; this process will take 10-15 minutes. The dish successfully combines juiciness Chinese cabbage, the richness of sausage, peas and a nutritious dressing of garlic mayonnaise. Guests will enjoy this unusual treat and will remember it for a long time.

Ingredients:

• Beijing view vegetables - 1 fork;
• canned green pea– 200 g;
• smoked sausage(for example, cervelat) – 200 g;
• garlic – 2 cloves;
• eggs – 2 pcs.;
• mayonnaise – 2 tbsp. spoons;
• greens, salt - to taste.

Cooking method:

1. The main product is cut into strips or torn into large pieces by hand.
2. The sausage is cut into thin strips, boiled eggs- cubes. The greens crumble finely.
3. The ingredients are poured into a salad bowl and peas are added to them.
4. A sauce is made from garlic with mayonnaise, the salad is dressed, salted and mixed well.

With apple

Another unusual option snacks – quick salad from cabbage and apples. For cooking unusual snack red vegetables, apples, nuts, cheese are used durum varieties, honey All components of the dish are gently and harmoniously combined with each other, creating a special taste palette. Sweet and sour cabbage salad It is advisable to leave in a cool place for 20 minutes.

Ingredients:

• red cabbage vegetable – 450 g;
• apples – 1 pc.;
• celery – 2 stalks;
• cheese – 100 g;
• carrots – 2 pcs.;
• assorted any nuts – 150 g;
• olive oil– 6 tbsp. l.;
• liquid honey – 1 tbsp. l.;
• Orange juice(natural) – 5 tbsp. spoon;
• salt, pepper - to taste.

Cooking method:

1. The cabbage is finely shredded. The chopped vegetable is salted and pressed a little with your hands.
2. The carrots are grated with a coarse grater, the apple is cut into thin slices.
3. Celery is cleared of hard fibers and finely chopped.
4. Vegetables and fruits are mixed and placed in a deep bowl.
5. The dressing is made: you need to combine honey, orange juice and butter.
6. The salad is poured with marinade, salted and pepper is added. The mass must be mixed.
7. The container with the snack is covered with a saucer and placed in the refrigerator for 20 minutes.
8. The cheese is cut into cubes, the nuts are chopped with a knife. The ingredients are added to the savory side dish.

With corn

A juicy, tasty salad of fresh cabbage and corn is an ideal side dish for almost any dish, especially meat. It will take no more than 20 minutes to make this snack. An easy, simple treat with cabbage vegetables, carrots, corn and delicious dressing successfully diversifies the boring daily diet. It’s worth trying the cabbage salad recipe once to use it many times later.

Ingredients:

• carrot – 1 pc.;
• canned corn– 1 bank;
• white cabbage fork – 1 pc.;
• lemon juice – 1 tbsp. l.;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l.;
• salt pepper;
• greenery.

Cooking method:

1. The main product is thinly sliced, sprinkled with salt, and lightly pressed with hands.
2. The carrots are chopped on a grater and combined with cabbage.
3. The liquid is drained from the corn and the ingredient is added to the vegetables.
4. The dressing you need is this: lemon juice + oil + chopped garlic + black pepper.
5. Add the marinade to the appetizer, mix everything thoroughly, garnish with herbs - and the dish is ready.

Delicious cabbage salads - cooking secrets

Before you prepare cabbage salad, you need to familiarize yourself with the features of creating a side dish. There are several simple culinary secrets For perfect snack:

1. The thinner you cut the cabbage, the juicier and tastier the appetizer will be.
2. It is advisable to always grind the vegetable with salt, but carefully so that the salad does not turn out overdried, like a “rag”.
3. Fresh salads cabbage should be flavored with a small amount lemon juice, dining room or apple cider vinegar. The dish will get an unusual sour taste.

Video

I suggest preparing my favorite salad: delicious pickled cabbage, which can be eaten within 12 hours. This vitamin salad in my family it’s on the table almost every day. It can be prepared for future use and stored in jars, or served immediately.

Ingredients:

• white cabbage - 1 kilogram (small fork);
• carrots - 1 piece;
• sweet pepper - 1 piece;

for marinade;

• water - 0.5 liters;
• vinegar 9% - 6 tablespoons;
• sugar - 7 tablespoons;
• salt - 1 tablespoon;
• hard cheese - 100 grams;
• sunflower oil - 80 milliliters.

Delicious pickled cabbage. Step by step recipe

• To prepare pickled cabbage we need to take enamel pan and boil water in it.
• IN boiled water add salt, sugar and vegetable sunflower oil. Mix everything so that the bulk ingredients dissolve: and only then add vinegar.
• Remove the pan from the stove and leave it aside.
• Advice. Vinegar should be poured into the marinade when it is well heated, but removed from the stove, since the vinegar evaporates during boiling.
• Separately, grate the carrots on a coarse grater: previously washed and peeled. Cut the sweet bell pepper into strips.
• Chop the cabbage fork or grate it on a cabbage grater. For this salad you need to take medium and late varieties maturity. Early cabbage It is not suitable for pickling and salting because it will be too soft.
• Mix the vegetables: you can do this with your hands.
• Place the cabbage salad in jars. This amount of vegetables yields one liter jar and one half liter.
• Pour hot brine over our cabbage: it is thanks to this that the cabbage and pepper salad will be ready the next day.
• When the cabbage salad in jars has cooled, put it in the refrigerator. And leave for 12-16 hours.

Advice. You can add bay leaf to the marinade, allspice, peppercorns and even cloves, if someone likes it. And for spiciness, chop a third of the red hot pepper.

• When serving, cabbage can be chopped with parsley. Pickled cabbage turns out very crispy and tasty.

If you have a lot of cabbage, then I offer you another way to pickle cabbage.

• To do this, cut the cabbage into strips. The thinner the straw, the faster the cabbage will ferment. Grate one carrot on a coarse grater. Mix everything thoroughly in a large bowl. The cabbage needs to be well salted: 3 tablespoons of rock salt per kilogram of cabbage. Don't be afraid to over-salt the cabbage.

Advice. For pickling vegetables, cabbage, cucumbers, tomatoes, you only need to take rock salt: under no circumstances iodized!

• Next: sprinkle the cabbage with dill seeds on top of the salt. And mix again. Let the cabbage stand for 5 minutes and place it in jars, pressing tightly (tamping). To prepare pickles, jars do not need to be sterilized (do not boil).
• Next, we pierce the cabbage with a knife in the jar to the very bottom in several places. This is necessary so that the gases that are formed during the fermentation process are released. Cover the jar of cabbage with a napkin and put it in a warm place. After 3-4 days, the cabbage will be ready to eat. It can be stored in the refrigerator or in the basement. If you like more sour sauerkraut, then leave it for another day in a warm place.
• like this sauerkraut can be served with onions and vegetable oil. It is also perfect for filling pies and dumplings. It can also be stewed and fried. Cabbage dishes are especially good during Lent. At heat treatment You can add a little fresh, grated cabbage to sauerkraut. Then the dish will not be so sour.
• Advice. If you don’t have fresh cabbage, and the sauerkraut is a little acidic, you just need to rinse it in cold running water: the excess acid will go away and the cabbage will be suitable for further cooking.

There is another way to prepare pickled cabbage using hot brine.

• For this salad, cut the cabbage leaves into small cubes: approximately 3-4 centimeters. We put them in the pan not all at once, but in parts.
• Place sliced ​​cabbage on top of the cabbage raw beets: per kilogram of cabbage you need to take three small beets. Place sliced ​​carrots on top of the beets and slices of garlic on top (for this salad you need one head of garlic). And we repeat again: cabbage, then beets, carrots and garlic.
• When all the vegetables are placed in the pan, they need to be seasoned with hot marinade. The proportions of the ingredients for the brine can be taken from the recipe for quick preparation of pickled cabbage with carrots. The cooking technology is the same.
• When the marinated vegetables have cooled, remove the pan with the cabbage to a cool place so that all the vegetables are saturated with the marinade. After 3-4 days, the cabbage can be served. It will not only be very tasty, but also presentable. Its red leaves will become good decoration for any table, and sweet and sour taste- An excellent addition to meat or fish dishes.

A salad of pickled cabbage with carrots can be prepared at any time of the year, but it is especially good in the fall, when all the vegetables are ripe and full of juices - and they are not at all expensive.

We have already learned and prepared. It's time for another one delicious preparation for the winter from cabbage. Pickled cabbage for the winter, and even quick-cooking, has become very popular lately. After all, we are always in a hurry, and even we want to get any preparation that is not only tasty. but also quickly.

That is why quick-cooking pickled cabbage should come in handy in our time. I prepared it in the evening, and the next day you can taste it.

Instant pickled cabbage - delicious recipe

Thanks to bell pepper and garlic, pickled cabbage acquires a special aroma and taste. Yes and sour - sweet pickle gives cabbage an amazing taste.

Ingredients:

• cabbage - 1 head
• carrots - 2 pcs.
• bell pepper - 1 pc.
• water - 1 liter
• salt - 2 tbsp. l.
• sugar - 1 glass
• vegetable oil - 1 cup
• vinegar - 1/2 cup
• cumin - a pinch
• garlic - 4 cloves

1. Shred the cabbage and grate the carrots on a coarse grater. Mix cabbage and carrots in a deep bowl.

2. Prepare the brine, add salt to boiling water. sugar, vegetable oil. Bring to a boil and turn off the stove. Add vinegar.

3. Cut the bell pepper into strips and add it to the cabbage.

4. We pass the garlic through a press and also add it to the vegetables. Garlic gives an unforgettable aroma to our cabbage.

5. This cabbage is very tasty to cook with caraway seeds, so don’t forget to add it. Generously sprinkle a pinch of cumin into the cabbage.

6. Mix the cabbage, carrots and pepper well with your hands. All spices and vegetables should “make friends” with each other.

7. Place the cabbage in portions in a deep pan and compact it with your hands. First, lay out about 1/3 of all the cabbage and pour in 1/3 of the brine. Then lay out the remaining cabbage and another 1/3 of the cabbage and fill it with brine again, and so on until the end.

8. Leave the pan with cabbage at room temperature for a day. Then we put it in a cold place and the next day you can enjoy crispy sweet and sour cabbage.

Pickled cabbage in pieces for the winter in a jar

Another wonderful recipe. We will not shred the cabbage, but cut it into large pieces.

Ingredients:

• cabbage - 1 head
• carrots - 2 pcs.
• parsley - bunch
• water - 1.5 liters
• salt - 2 tbsp. l.
• sugar - 3 tbsp. l.
• vegetable oil - 100 ml
• vinegar 9% - 250 ml
• garlic - 8 cloves
• bay leaf - 4-6 pcs.
• mixture of peppers to taste
• fresh or dried dill
• fresh parsley

1. Pre-prepare the marinade. Bring water to a boil in a saucepan, add salt, sugar, vegetable oil, bay leaf and mixture various peppers. You can add hot chili pepper to your taste; it will give the cabbage the desired spiciness. When the water boils, add vinegar. Remove the marinade from heat and let cool slightly.

2. Remove the stalk from the cabbage and cut the head of cabbage into several large pieces. Cut carrots into slices.

3. Place bay leaf, pepper, dill and garlic chopped into small pieces on the bottom of clean jars.

4. Place the seasonings in the jar on top cabbage leaf, and then lay out a few pieces of cabbage.

5. Then add a layer of carrots, chopped garlic and parsley to the jar.

6. Repeat the layers in the same sequence - cabbage, carrots, garlic, parsley. Use your hand to compact the cabbage into the jar.

7. When we fill the jar, pour the marinade into it. Closing plastic cover and leave at room temperature for a day.

8. After a day, cabbage will be ready to eat, but it should be stored in the refrigerator.

Instant pickled cabbage with bell pepper

Bell pepper gives any dish a special aroma and taste. Therefore, if you add pepper to pickled cabbage, you will get very tasty dish. And to make this dish bright and beautiful, choose red peppers. And in this recipe we will add garlic because it gives this appetizer the right flavor.

Ingredients:

• cabbage - 800 gr.
• carrots - 3 pcs.
• bell pepper - 2 pcs.
• water - 1 liter
• salt - 2 tbsp. l.
• sugar - 200 gr.
• vinegar 9% - 200 ml
• vegetable oil - 100 ml
• garlic - 6 cloves

The recipe is simple to prepare and does not require special skills, you just need to maintain the proportions.

1. Shred the cabbage into thin strips.

2. Grate the carrots using a Korean carrot grater.

3. Cut the bell pepper into thin strips.

4. Mix all the vegetables in any container and place them in jars. It is advisable to compact it tightly with your hands. Place a couple of cloves of garlic in the middle of the jar. You don’t have to chop the garlic, but send a whole clove.

5. Prepare the marinade according to the recipe, bring to a boil. Pour hot marinade over cabbage in jars. The marinade should cover the cabbage completely.

If you have any marinade left, don’t rush to throw it away. After a day, as the cabbage marinates, the brine will be absorbed into the cabbage, and then it can be added to the jars.

6. Cover the cabbage with lids and put it in the refrigerator. In a day you will be able to crunch on delicious cabbage.

Pickled cabbage for the winter in Petrovsky style - a very tasty recipe in a jar

Please note that in addition to the usual ingredients for pickled cabbage, onions will be used here.

Pickled cabbage for the winter in jars with an iron lid

If you want pickled cabbage to last longer, I recommend placing it in sterilized containers after cooking. glass jars and close with iron lids.

Ingredients:

• cabbage - 1 kg.
• carrots - 150 gr.
• bell pepper - 80 gr.
• water - 1/2 liter
• salt - 1 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 50 ml
• vegetable oil - 50 ml
• garlic - 10 gr.
• honey - 2 tsp.

1. Cut the cabbage and bell pepper into thin strips, grate the carrots. Pass the garlic through a press. Mix vegetables in a deep bowl. Please note that we do not grind the vegetables, just mix them.

2. For the marinade, bring water to a boil, add salt, sugar, vegetable oil and honey. Of course, you don’t have to add honey. But if you like experiments, try it, honey makes the marinade more tender.

3. Place a heavy weight on top of the cabbage, such as a heavy lid or plate with a jar. You won't have to wait long. Cabbage should marinate at room temperature for only 3-4 hours.

4. After this time, the cabbage is ready and you can eat it. And if you want to keep the cabbage longer, then put it in sterilized jars and roll it with metal lids.

The best recipe for pickled cabbage for the winter - instant cabbage "Vitaminnaya"

I couldn't resist posting another wonderful recipe. It seemed to me the best of the entire selection, although there is no arguing about tastes. Just cook and compare.

I hope that cabbage theme You haven’t gotten tired of it yet and I’ll try to continue it. You can prepare cabbage for a long time. And even in winter, if you want such a snack, but there are no supplies, you can cook small portion crispy and juicy cabbage according to any of these recipes.

Well, if you liked or did not like the proposed recipes, then write comments and share the recipes with friends.

I will be glad to see you on the pages of my blog.