Red cabbage is a very healthy and low-calorie vegetable, suitable for boiling, stewing or eating fresh. It makes wonderful salads, aromatic hot treats, and spicy salty snacks.

Instant pickled red cabbage has a particularly pleasant taste, which you can easily make in your kitchen by carefully studying the suggested recipes.

In order to make a delicious snack according to the classic recipe, you need to use a hot marinade. Various spices, such as cumin, allspice, cloves, coriander, and bay leaf, will help add a special aroma to the dish.

Ingredients used:

• red cabbage – 4.5 kg;
• five cloves of garlic;
• two large carrots;
• water – 1.3 liters;
• salt – 28 grams;
• table vinegar – 0.3 liters;
• sugar – 43 grams;
• spices and three laurel leaves.

Cooking:

1. Remove the top layer of leaves from the cabbage and cut out the stalk. Then chop it into long strips and put it in a deep container.
2. Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the ingredients with minimal pressure, otherwise the cabbage will be softer.
3. Pour water into the pan, add salt, add 100 grams of vegetable oil, add spices and sugar.
4. Place the mixture on the fire, bring to a boil and cook for three minutes.
5. Cool the hot marinade a little, then pour vinegar into it and stir.
6. Place the cabbage in clean jars and pour in the marinade. Then cover the pieces with plastic lids, and after cooling, place them in the refrigerator.

You can try pickled red cabbage within a day; before serving, it is recommended to cover it with chopped herbs and season with oil. The treat must be stored in the cold for no more than 14 days.

Preparing winter preparations

Red cabbage, pickled for the winter, will help diversify your daily diet and provide useful vitamins during the cold season. And thanks to fruit vinegar and specially selected seasonings, the preparation turns out to be pleasantly spicy, with a fragrant and appetizing smell.

Ingredients used:

• red cabbage – 1.8 kg;
• salt and sugar - 30 grams each;
• one carrot;
• three cloves of garlic;
• laurel leaves – 3 pcs.;
• pepper (white and black) – five peas each;
• cumin – 8 grams;
• apple cider vinegar – 170 ml;
• coriander – 20 grams.

Cooking:

1. Peel the cabbage from dry or dirty leaves, rinse under running water and chop into strips.
2. Peel and chop the garlic under a press, grate the carrots on a grater with large holes.
3. Pour water into a cooking vessel, add all the seasonings and boil for about two minutes. Then pour in vinegar, bring to a boil and turn off the stove.
4. Combine cabbage with carrots and garlic, then sprinkle with salt and stir thoroughly.
5. Now place the vegetable mixture in sterile jars, compact lightly and fill with boiling marinade.
6. Roll up all the blanks with iron lids, turn them upside down and place them under a blanket for two days.

Place the cooled canned food in a permanent storage place in a cool cellar. Cabbage pickled for the winter can be eaten with your favorite side dish or used to make a vinaigrette.

Marinated with honey and soy sauce

Quite an interesting recipe, where the marinade includes soy sauce and aromatic honey. This bright appetizer will decorate the dinner table on weekdays and holidays, and its fresh and unusual taste will be appreciated by all lovers of exotic dishes.

Ingredients used:

• one fork of red cabbage;
• linden honey – 50 grams;
• vinegar – 60 ml;
• four cloves of garlic;
• large onion;
• soy sauce – 70 ml;
• cloves – 3 pcs.;
• salt and suitable spices - to your taste.

Cooking:

1. Rinse the head of cabbage with water and cut into thin and neat strips.
2. Chop the garlic into small squares and combine with the cabbage.
3. Now you need to mix soy sauce, vinegar and honey, then shake all ingredients thoroughly.
4. Pour the resulting solution over the vegetable mixture and mix thoroughly.
5. Peel the onion, then cut into rings and fry in vegetable oil until golden brown. Then put it on the cabbage and stir.
6. Place the snack in a glass container, cover and refrigerate.

After 24 hours, the treat can be served. Crispy and juicy cabbage will be a great addition to dinner and will invigorate you after a hard day.

How to quickly pickle red cabbage with beets

Beets are ideal for canning or pickling, so they are often used to prepare red cabbage dishes. Vegetables pickled according to this recipe will enhance the taste of any side dish or can serve as a base for various salads.

Ingredients used:

• red cabbage – 1.5 kg;
• dill and cilantro – 120 grams;
• beets – 300 grams;
• salt – 25 grams;
• liter of water;
• sugar – 90 grams;
• vinegar – 23 ml;
• ten black peppercorns.

Cooking:

1. Cut the cabbage into medium squares.
2. Peel the beets and chop into thin slices, trying to ensure that they match the size of the cabbage pieces.
3. Chop parsley and cilantro.
4. Cut the garlic into slices.
5. Mix all the prepared vegetables and, without compacting, place in a large jar. After that, you need to shake the container with vegetables several times so that all the components lie evenly.
6. Add sugar to a saucepan with water, then add salt, pepper and bring to a boil. After this, pour vinegar and after a minute remove from the stove.
7. Pour the marinade over the vegetables in the jar, close with a regular lid and place in a cool place.

Pickled red cabbage should sit for two days, after which it will be ready to eat. The vegetable dish can be stored for about three weeks in a cold room.

Spicy recipe

To prepare spiced red cabbage, aromatic herbs and aromatic spices are used. You need to fill it with hot and fresh marinade - then the treat will be ready in 6-8 hours.

Ingredients used:

• medium sized cabbage fork;
• water – 350 ml;
• vinegar (table) – 0.6 l;
• sugar – 60 grams;
• cloves – 7 pcs.;
• two cinnamon sticks;
• black pepper (peas) – 13 pcs.;
• allspice – 10 grams;
• salt – 28 grams.

Cooking:

1. Chop the red cabbage into narrow slices.
2. Pour spices into a container with water, bring the liquid to a boil, then add vinegar and simmer for five minutes.
3. Place the cabbage in a large, sterile jar and pour in the marinade.
4. Let the cooled preparation sit for about five hours, then you can serve it.

To make spicy, pickled cabbage for the winter, you need to fill it with cooled marinade and roll up the jar with a metal lid. This refreshing snack goes well with boiled potatoes, stewed poultry or fried meat.

With horseradish and herbs

For lovers of spicy dishes, red cabbage marinated with herbs and pepper will be a real treat. The treat prepared according to this recipe is spicy, aromatic and very healthy.

Ingredients used:

• red cabbage – 2.3 kg;
• currant leaves – 12 pcs.;
• horseradish – 35 grams;
• six cloves of garlic;
• celery, parsley, tarragon - at your discretion;
• dill seeds – 10 grams;
• hot ground pepper – 12 grams;
• sugar and salt - 23 grams each;
• vinegar (6%) – 200 ml;
• water – 1.2 liters.

Cooking:

1. Peel the cabbage and cut into thin strips.
2. Grind the horseradish in a meat grinder, cut the garlic into small slices.
3. Wash and sterilize the glass jar, then put currant leaves, chopped herbs and dill seeds into it. Place cabbage on top.
4. To prepare the marinade, add salt and sugar to the water, then bring the liquid to a boil and after three minutes turn off the heat.
5. Cool the filling, then add vinegar and immediately pour into a jar with cabbage.

Cool the workpiece and put it in the cold. It is recommended to try the treat after two or three days, then it will infuse and become incredibly tasty.

Cooking in Korean

Korean-style red cabbage should be marinated with non-traditional ingredients that will give it an original and memorable taste. This unusual treat goes well with many dishes and will pleasantly surprise invited guests during a family dinner.

Ingredients used:

• two cloves of garlic;
• bulb;
• cabbage – 1 kg;
• vinegar and soy sauce – 70 ml each;
• salt – 5 grams;
• olive oil – 90 ml;
• hot pepper, coriander and cumin - 3 grams each;
• honey – 25 grams;
• chopped ginger – 4 grams.

Cooking:

1. Cut the red cabbage into long, neat strips. Then mix it with vinegar, soy sauce, cumin and leave for an hour.
2. Chop the onion into small pieces, place in a frying pan and fry in vegetable oil until light brown.
3. Place the fried onion in a separate plate, and pour the spices into the frying pan with the remaining oil, warm them up a little and add to the cabbage. Then stir everything thoroughly.
4. Cut the garlic into small cubes, pour it into the vegetable mixture and leave the mixture for two hours. During this time, you should stir the dish several times.
5. Then put the treat in the refrigerator for 7-8 hours so that it is well saturated with spices.

It is better to serve Korean cabbage chilled with hot sauces, baked fish or fried kebabs. Bon appetit!

You can ferment or pickle red cabbage according to any of the standard recipes used when preparing its white “sister”. Red heads contain many useful substances that will provide an excellent vitamin supply for the winter. Cabbage appetizers are good both on their own and as an addition to various salads and side dishes for meat and fish dishes.

Red cabbage, although similar in many ways to white cabbage, is much less in demand. It often has a pronounced bitterness in taste and hard fibers in the veins of the leaves, and when heat treated, it quickly loses its elasticity of texture and pleasant crunchiness.

Selection and preparation of raw materials

For harvesting, it is preferable to take heads of cabbage from mid- and late-ripening periods. The early leaves are more tender and juicy, so they are considered exclusively salad leaves. Among the suitable varieties and hybrids grown by domestic gardeners are “Gako 741”, “Mikhnevskaya”, “Mars”, “Yunona”, “Benefit F1”, “Garancy F1”, “Rodima F1”, “Varna F1” and others . It is worth noting that most modern varieties of the crop do not have the notorious “spicy bitterness”.

The heads of the listed varieties have different shapes (rounded-flattened or elongated) and colors (from red-burgundy to lilac-violet), some are covered with a bluish waxy coating on top. The main thing is that they are strong and heavy, with tightly fitting leaves. The topmost and damaged ones need to be removed; in fact, this is all the preparation. After chopping, it is not recommended to grind red cabbage with salt (regular food coarsely ground, non-iodized), crush it strongly and compact it in jars so that it does not release juice too quickly and does not soften.

Some housewives consider it correct to use only the minimum “classic” set of ingredients in marinades: cabbage, salt, sugar, vinegar. Others are happy to experiment, adding non-standard spices (cloves, cinnamon, cardamom, nutmeg, ginger, etc.), a variety of herbs, vegetables (carrots, onions, bell and hot peppers, stem or tuberous celery, beets), fruits (apples , pears, plums, citrus fruits) and dried fruits (raisins, prunes, figs), berries (cranberries, lingonberries, currants).

To achieve the effect of a “red” cabbage preparation, you can use ordinary white cabbage varieties in combination with beets. We offer several interesting recipes for pickling and pickling this popular and tasty vegetable “duet” in articles on our website.

Cabbage preparations are not canned. In winter, it is better to simply prepare a new portion, since vegetables are well preserved raw and are always available for sale. The finished snack can be kept for 1-2 months under a tight lid in the refrigerator, making sure that the liquid covers the contents of the jar.

Home Recipes

How quickly pickled red cabbage cooks depends on the size of the cut. With fine shredding, the appetizer can be tasted after 2-3 days, but if you cut the leaves into pieces or heads into segments (along with the stalk), then the process of soaking the vegetables will take longer (up to 10-14 days). In addition, the time it takes to receive the finished product is affected by the pouring temperature - a hot marinade shortens it, but such an appetizer will need to be eaten without delay, because it is not intended for long-term storage.

This option will appeal to lovers of traditional taste and those who are not used to spending a lot of time in the kitchen. Preparation will take no more than an hour, and the marinating process will take 2-5 days.

Exit: 3 l

Ingredients:

• red cabbage - about 2.5 kg (1 medium-sized fork);
• bay leaf – 2-3 pcs.;
• black and allspice peppers, peas – 5-10 pcs.;
• sugar – 2-3 tbsp. l.;
• salt – 1.5 tbsp. l.;
• table vinegar 9% – 200-250 ml;
• vegetable oil – 50 ml;
• water – 0.5-0.7 l.

If you prefer softer marinades, add less vinegar, replace it with natural (6%), such as apple, or freshly squeezed lemon and orange juice in a 1:1 ratio.

Cooking technology:

1. Wash the head of cabbage and remove the top leaves. Divide into quarters, cut out the stalk and chop into strips (not too thin).
2. Boil water in a saucepan, add spices and herbs, boil for 3-5 minutes, remove from heat and pour in vinegar and vegetable oil.
3. Place the chopped cabbage in a sterilized jar, pour the cooled marinade to the very top and close with a tight lid.
4. Leave the workpiece for 12-24 hours at room temperature or immediately put it in the refrigerator.

All the details of preparing such a preparation are explained by an experienced housewife in a step-by-step video recipe:

This spicy, spicy Asian-style snack is also prepared quickly and turns out very bright, crispy and appetizing, which is clear even from the photo. It will acquire a richer taste and aroma if, in addition to carrots, you add other root vegetables, such as parsnips, celery or parsley.

Exit: 3 l

Ingredients:

• red cabbage - 1 fork (small);
• carrots – 2-3 pcs.;
• bell pepper – 1-2 pcs.;
• garlic – 3-5 cloves;
• hot pepper – 1 pod/0.5-1 tsp. ground;
• ground coriander – 1 tbsp. l.;
• cumin – 0.5 tsp;
• salt – 1 tbsp. l. (with a slide);
• sugar – 1-2 tbsp. l.;
• apple/wine vinegar – 100-120 ml;
• vegetable oil – 50 ml;
• water – 0.5 l (if necessary).

Cooking technology:

1. Chop the cabbage into thin strips, place in a large bowl and lightly mash with your hands.
2. Wash the carrots and peppers, peel and cut into thin strips (you can grate them on a grater or vegetable slicer).
3. Squeeze the garlic to the vegetables, add hot peppers, spices and herbs cut into thin rings, mix well so that they are evenly distributed. Pour in vinegar and mix thoroughly again.
4. Cover with cling film and let sit for 3-4 hours.
5. When the cabbage releases its juice, pack the vegetable mixture tightly into the jar. If there is not enough liquid, add water, leaving 1-1.5 cm to the top of the neck. Pour 1-2 tablespoons of vegetable oil on top, close with a tight lid and put in the refrigerator.

We suggest you learn how to prepare pickled red cabbage with beets from the following video:

Video

If you prefer not quick pickled, but healthier fermented vegetable preparations containing vitamins and probiotics, be sure to take note of the original recipe for sauerkraut with carrots and ginger:

For several years she worked as a television program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

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“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of the varieties (“variety resistant to late blight” is just a marketing ploy).

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

In little Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, and foam boxes filled with a special earthen mixture. Such agrotechnical methods make it possible to obtain a harvest even at home.

Red cabbage is known for its beneficial properties. Usually we are used to preparing various salads from it, but its preparation has its own subtleties due to the relative hardness of the product. In addition, you need to know how to prevent the finished dish from becoming bitter, and, if necessary, eliminate it. But if you use the pickling recipe, then all these problems are very easy to avoid. Korean pickled red cabbage is moderately elastic, crispy and very tasty. This is an excellent quick-cooking appetizer that will be appropriate even on a holiday table.

In this step-by-step recipe with photos, we will show you how to pickle red cabbage. We hope that you will like this recipe and will take pride of place in the cookbook.

When preparing quick pickled red cabbage, remember only one condition - cut the red cabbage as thin as possible, because it is a little coarser than white cabbage.

You can store this cabbage in the refrigerator for quite a long time.

Calories: Not specified
Cooking time: Not specified

What is important is that such an appetizer can be prepared quite quickly and simply; you just need to pour the hot marinade over the chopped vegetables, and after 4 hours you can serve the dish to the table. To make the cabbage have a more subtle and deep aroma, apple cider vinegar or any other fruit vinegar is added to the marinade. You will definitely like it.

Instant pickled red cabbage is stored in a cool place, and it should be noted that every day it becomes even tastier and more aromatic.

- cabbage (red) – 1200 gr.,
- carrot root – 1 pc.,
- water – 0.5 l.,
- garlic – 3 cloves,
- vinegar (apple or wine) – 120 ml.,
- salt (kitchen, medium grind) – 1 tbsp.,
- laurel leaf (dried) – 2 pcs.,
- pepper (black, peas or a mixture of peppers) – 0.5 tsp,
- rosemary (dried) – 0.5 tbsp.,
- coriander (dried) – 1 tbsp.,
- sugar – 2 tbsp.

Step-by-step recipe with photos:

We cut the cabbage in half, then finely chop it with a knife or a special shredder. For the appetizer, we need to chop the cabbage as thinly as possible.




Grind the peeled carrots into thin strips on a shredder.




We peel the garlic and pass it through a press.
Mix vegetables in a large container, add salt and garlic.




Pour water into a saucepan, add sugar, peppercorns, laurel leaves, spices (rosemary and coriander). As soon as the water boils, remove the saucepan from the stove and pour apple cider vinegar into the marinade. Try this one too.

Pour the strained marinade into the vegetable mixture, stir, cover with a lid so that the cabbage is better saturated with the aromas of spices. As soon as the marinade has cooled, put the pan in a cool place for about 4 hours. Instant pickled red cabbage is ready.




Then the cabbage can be transferred to a glass jar and stored for quite a long time in a cold place.
Bon appetit!