Instant pickled sweet cabbage. Recipe for sweet pickled cabbage for the winter

Ingredients

Cooking steps

Add grated carrots to finely shredded cabbage and mix.

Fill a 1.5-liter jar with cabbage, adding bay leaves and coriander seeds.

The cabbage should be compacted well and the jar should be filled to the very top. Pour vegetable oil on top.

To prepare the marinade, add salt and sugar to the water, bring to a boil, boil for 2-3 minutes, then pour in the vinegar. Boil again and pour the hot marinade over the cabbage in the jar.

The jar will be half hot - no big deal! While you eat the top layer of cabbage, the bottom layer will continue to marinate. Let the cabbage cool completely at room temperature, then place the jar in the refrigerator for 6-8 hours. This is how you can quickly prepare amazingly tasty sweet pickled cabbage. Can be served.

Instant sweet pickled cabbage - recipe with photo

What should you do if guests come one of these days, and you don’t have a single decent snack - no pickles, no marinades, and you don’t want to eat store-bought ones? Let's pickle the cabbage: quick-cooking pickled cabbage is a real godsend in such cases: it cooks quickly and turns out delicious.

Let's learn how to pickle white and red cabbage at home, which you can eat right today or the next day.

What is good about sweet pickled cabbage?

Preparing pickled cabbage is not only easy, but also profitable. Let's consider all the advantages of such a blank:

Worth a penny. If you have your own vegetables, you will only have to spend money on vinegar, salt and sugar, of which you need so little that the preparation will cost mere pennies.

And even if you have to buy vegetables at the market, compared to store prices for pickled products, the cost of pickling cabbage at home is much lower.

Doesn't add extra pounds. Having a low calorie content (about 50 kcal per 100 g), pickled cabbage not only does not harm your figure, but also helps you lose weight. It enriches the body with organic acids, vitamin B9 and C, potassium, copper and other trace elements.

Prepares quickly. To pickle cabbage, you don’t need to wait several days for it to “ripen.” Under the marinade, it is often ready even on the day of preparation!
Has amazing taste. No gourmet will refuse pickled cabbage: it is equally good with mashed potatoes or simply as an appetizer with vodka. Guests will be so pleased that they will vie with each other for the recipe for the delicacy.

At the same time, marinated cabbage is well stored in the cellar or refrigerator, so it will be at hand all winter, even when those “worse than a Tatar” accidentally appear.

Let's learn how to make pickled cabbage quickly using white and red cabbage varieties.

Pickled cabbage: quick recipe

To prepare 3 liters of delicious snacks you will need the following ingredients:

How to quickly and tasty cook pickled cabbage

Recipes for quick pickling of cabbage, options for preparing pickled cabbage with sugar, beets and red cabbage varieties.

Pickled cabbage. 5 recipes for delicious, crispy, instant cabbage

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, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage or sauerkraut can be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe.

Instant pickled cabbage recipe

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

Wash all vegetables.
Finely chop the cabbage.
Wash the carrots, peel and grate on a 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

To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add all the necessary ingredients, stir.
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.

Pickled cabbage in tasty pieces

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

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

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.

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.

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

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

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

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. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

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.

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.

white cabbage - 2 kg
beets - 250 gr
garlic -4-5 cloves

water - 1 liter
peppercorns - 5 pieces
bay leaf - 1 piece
granulated sugar - 3 tbsp. spoons
salt - 3 tbsp. spoons

Peel the cabbage from the outer leaves and cut it into pieces.

Pickled cabbage

Pickled cabbage. 5 recipes for delicious, crispy, instant cabbage Pickled cabbage is one of the popular preparations, the recipes for which we will prepare.

Pickled sweet cabbage

My mother-in-law taught me how to cook this cabbage. I don't really like sauerkraut, but I really liked this one. And it cooks very quickly: within a couple of hours it can be served.

INGREDIENTS

White cabbage 1 Kilogram
Carrots 0.5-1 pieces
Onion 1 piece
Water 250 Milliliters
Salt 1 tbsp. spoon
Sugar 50 grams
Extra Virgin Olive Oil 50 Milliliters
Vinegar 30 Milliliters

Prepare all the necessary ingredients. Peel the root vegetables and remove the top leaves from the cabbage.

Grate the cabbage on a special grater or cut it thinner with a knife.

Finely chop the onion and grate the carrots on a coarse grater. The onions and carrots should be approximately the same size.

Combine onions, carrots and cabbage in one bowl, mash slightly with your hands to release the juice better. If you use young cabbage, you don’t have to mash it.

To prepare the marinade in 250 ml. Dissolve sugar in water.

Add the olive oil last and place the resulting liquid on the heat. Bring to a boil. I advise you to use olive oil, it has a less pronounced smell, and it has more benefits than sunflower oil.

Cool the marinade and pour into the vegetables. Mix everything well and leave for 2-3 hours.

Cabbage can be served, but to make its taste even more pronounced and bright, put it in jars, cover and refrigerate for a couple of days. You will see that every day it will become more and more delicious. Bon appetit!

Pickled sweet cabbage - step-by-step recipe with photo on

My mother-in-law taught me how to cook this cabbage. I don't really like sauerkraut, but I really liked this one. And it cooks very quickly: within a couple of hours it can be served.

Instant pickled cabbage - 7 simple recipes

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 prepare quick-cooking pickled white cabbage, 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. Be it a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty cabbage, 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.

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)

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. 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 using a Korean carrot grater.

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 a 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, the finished cabbage can be drizzled with olive or other healthy oil. 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 you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

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.

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

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.

It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. 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 a regular dinner with boiled potatoes, or 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!

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

1. Cut the cabbage into 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. Remove the seeds from the hot capsicum 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

The beneficial properties of ginger in combination with its unique qualities are 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!

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

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, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is simply finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an 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.

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

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

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

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

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

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 garlic again. And the apples will go last.

6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

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

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 into 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, 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.

And all this diversity will help you prepare completely different versions of 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!

Instant pickled cabbage - 7 simple recipes

7 delicious recipes for making quick-cooking pickled cabbage - 7 different appetizers for any holiday and New Year! Features and secrets

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, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away 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 on a 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 all the necessary ingredients, stir.
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

It is very easy to prepare this cabbage; 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. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

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.

Pickled cabbage is one of the most famous appetizers for main courses. Housewives know many varieties of pickled cabbage, which differ from one another in preparation recipes and ingredients.

Sweet pickled cabbage

Sweet pickled cabbage for the winter is prepared very quickly and has an original taste. This is not a dessert, but the recipe will especially appeal to those who like contrasting dishes - for example, sweet and salty.

Preparation

Advice. In order for cabbage to crunch, you need to choose winter varieties of cabbage. The whiter its color, the more suitable it is for pickling. Use only coarse rock salt for pickling cabbage. All other types of salt cannot be used in the marinade - they make the cabbage soft and it loses its crunch.

Ingredients

Servings: – +

White cabbage1 kg
carrot 1 kg
salt 1 tbsp. l.
vegetable oil4 tbsp. l.
bay leaf 2-3 pcs.
sugar ½ tbsp.
vinegar 2 tbsp. l.

Per serving

Calories: 67 kcal

Proteins: 1 g

Fats: 3.7 g

Carbohydrates: 7.4 g

45 min. Video recipe Print

You start preparing sweet pickled cabbage by peeling the vegetables. Cut out a head of cabbage, remove damaged or limp leaves, and wash. Peel and wash the carrots thoroughly.

Next, finely chop the cabbage. Can be cut with a regular knife. But it will come out faster using a cabbage shredder. There is another, fastest way - using a food processor, but in this case you need to turn it on at medium speed, and first cut the cabbage into pieces.

Grate the carrots on a coarse grater. Or, again, on a combine using a different attachment. It’s good if you have a Korean carrot grater, then the appearance of the finished cabbage will be much more attractive.

Now start marinating. Place cabbage and carrots in a large bowl. Add bay leaf, granulated sugar and salt. Then pour vinegar and vegetable oil.

Mix all ingredients thoroughly. The more thoroughly you mix, the better the cabbage will marinate.

Cabbage juice will appear fairly quickly. It will taste sweetish, slightly sour.

After about an hour, the sweet pickled cabbage can be transferred into liter jars. After a day, you can take a sample from the snack.

Take jars of pickled cabbage to a cold basement, cellar, or place them in the refrigerator. Serve garnished.

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Pickled sweet and sour cabbage

This type of cabbage contains less granulated sugar, as a result of which the sweetness and sourness will balance each other. And sweet bell peppers will add brightness to a delicious appetizer.

Energy value

kcal – 85;
proteins – 0.8 g;
fats – 6.8 g;
carbohydrates – 5.1 g.

Ingredients

cabbage – 1 kg;
carrots – 800 g;
sweet bell pepper (red and yellow) – 200 g;
salt – 1 tbsp. l.;
sugar – 2 tbsp. l.;
vegetable oil – 100 ml;
vinegar 9% – 2 tbsp. l.

Preparation

Preparation time: 15 minutes.

Cooking time: 40 min.

Number of servings: 20

Clean the cabbage from spoiled leaves, remove the peel from the carrots. Cut the pepper lengthwise into two parts, remove the middle with the seeds.
Shred the cabbage thinly. You can chop the carrots, or you can cut them into thin strips 3-4 centimeters long. Cut the pepper into thin pieces.
Place the vegetables in a deep heat-resistant container, add salt and sugar. Mix everything well. You can even mash it a little so that the cabbage releases its juice.
According to this recipe, the marinade should be hot. Pour vegetable oil and vinegar into a saucepan. Put it on fire.
When the mixture boils, immediately pour it into the bowl with the cabbage and stir with a spoon or wooden spatula.
After the salad has cooled, transfer it to a jar along with the marinade, close the lid and refrigerate. The cabbage will marinate for 24 hours. In the photo, look how bright and beautiful the cabbage comes out.

Advice. In addition to sweet peppers, you can also add hot peppers to cabbage. But this additive is suitable only for lovers of “fiery” dishes.

Cabbage for the winter without sugar

In addition to the fact that such cabbage is added to a variety of soups, borscht and salads, it is also low in calories and is also rich in vitamin C. So you can eat it in any quantity! So, marinate the cabbage without sugar.

Energy value

kcal – 15;
proteins – 1 g;
fats – 2 g;
carbohydrates – 2.7 g.

Ingredients

white cabbage – 1 kg;
carrots – 0.5 kg;
rock salt – 0.5 tbsp. l.;
allspice peas – 3 pcs.;
bay leaf – 2-3 pcs.

Preparation

Preparation time: 15 minutes.

Cooking time: 30 min.

Number of servings: 15

Prepare vegetables as in previous recipes.
Shred the cabbage. Grate the carrots on a coarse grater. If you have enough patience, you can cut it into strips. Many people like it when carrots are crunchy and feel good when pickled.
Place everything in a deep container. Salt and add spices. They not only make cabbage aromatic, but also more tasty.
Mix everything thoroughly. You can knead it a little with your hands, as if you were kneading dough. Then the cabbage will release more juice and will not be dry, but will become juicy. In addition, the brine is necessary so that the cabbage is well soured, otherwise it will not pickle.
Try the brine and the cabbage itself. It should be a little saltier than regular salad. If there is not enough salt, you need to add it so that the cabbage does not spoil.
Place a lid that fits in the middle of the container with cabbage, or a large-diameter plate. Press down the cabbage and place something heavy on top.
After 3-4 days (the warmer the room, the faster) the sauerkraut will be ready. Then you can put it in jars and put it on the balcony if cold days have already arrived, or simply in the refrigerator.

Pickled cabbage, prepared according to various recipes, can be eaten not only in winter, because cabbage and carrots are purchased all year round. So cook, experiment with new ingredients (for example, adding beets or cauliflower), try different types of pickled cabbage, and then treat your loved ones. You can serve cabbage on its own, with sauces, or use it as a base for stews.

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Gorgeous! We need to fix it

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.