Quick red cabbage recipe. Spicy red cabbage

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

Especially pleasant taste has pickled red cabbage fast food, which can be easily made in your kitchen by carefully studying the proposed recipes.

Classic Instant Pickled Red Cabbage

To do delicious snack By classic recipe, nessesary to use hot marinade. Various spices, such as cumin, will help to give a special flavor to the dish. allspice, cloves, coriander, Bay leaf.

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 bay leaves.

Cooking:

1. Remove from cabbage upper layer leaves and cut out the stalk. Then chop it into long strips and put 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 ready snack it turned out crispy and juicy, you need to mix the components with minimal pressure, otherwise the cabbage will be softer.
3. Pour water into the pan, add salt, add 100 grams of vegetable oil, pour spices and sugar.
4. Put 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. Divide cabbage into clean jars and pour over the marinade. Then dig up the blanks with plastic lids, and after cooling, place in the refrigerator.

Pickled red cabbage can be tasted in a day, before serving it is recommended to cover it with chopped herbs and season with oil. It is necessary to store treats in the cold, no more than 14 days.

Getting ready for winter

Red cabbage pickled for the winter will help diversify 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.

It is hardly possible to imagine a vegetable more versatile than red cabbage, because it is easy to prepare for the winter in the most different options. Grown in your own backyard, it can be a cheap yet sophisticated side dish on a gourmet table.

In addition to the properties that cleanse the body, the vegetable has a number of other qualities that are positive for health. One of them is the strengthening of blood vessels. In addition, it will be useful for people who have problems with pressure, as it is able to bring it back to normal.

Finally, the use of this product helps to stabilize the level of cholesterol and sugar, which obviously will not hurt lovers of fried and sweet. These properties are possessed by red, purple, and blue varieties.

Preparing the main ingredients

Since this vegetable tastes juicy and slightly spicy, it is suitable for many dishes. It can be soups, stews, salads ... Also, this vegetable can be fermented and pickled. A properly prepared dish carries exquisite notes of aroma and taste.

If you want to fully enjoy red cabbage in its various manifestations, you can try a few of the recipes described below. To get started, you should stock up on the following main ingredients, in addition to the cabbage itself:

• vinegar;
• beet;
• pepper;
• carrot;
• salt;
• sugar.

As a result, you get quite a lot of interesting cooking options that will not leave gourmets indifferent. Well, even if someone does not like these recipes, then nothing prevents you from coming up with something of your own.

There are several cooking methods that will allow you to reveal a palette of tastes. Each of these recipes is original and, at the same time, it is not too difficult for an amateur cook.

Classic, with vinegar for the winter

Firstly, such a dish can be an excellent ingredient for side dishes and salads in winter time of the year. And secondly, someone will eat it with pleasure anyway. Here are the ingredients you will need to make one jar:

• 1 kilogram of the main vegetable;
• 2 cups vinegar 9%;
• 2 bay leaves;
• 1-2 tablespoons of vegetable oil;
• 2 cloves;
• 50 grams of salt;
• 60 grams of sugar;
• 4 black peppercorns;
• 1 liter of water.

You will need to mix the cabbage shavings with 20 grams of salt, rub with your hands with medium strength and cover with a clean kitchen towel. Now the mixture should stand for five hours, and at this time you can prepare a canning tank.

When enough time has passed, pack the red cabbage tightly into the tanks. A marinade is prepared from the remaining spices and salt, after which it is poured into a container. The marinade should not reach the edges by 1 centimeter. It remains only to add all this to the edge with pre-calcined refined oil, after which the bank can be rolled up.

Very gourmet dish albeit very easy to make. Here are the ingredients for 5 kilograms of cabbage:

• 200 grams of beets;
• 2 pods of hot pepper;
• 50 grams of honey;
• 100 grams of salt;
• 0.5 lemon;
• 1.5 cups of water.

The head of cabbage needs to be cut into several small pieces, but not on chips. Then you need to remove the seeds from half a lemon and grate it. Lemon should be mixed with cabbage and the resulting mixture should be transferred to the seaming tank.

In the process of shifting, you need to periodically sprinkle all this with beets and herbs. Now salt and honey dissolve in hot water and then pepper is added. This mixture must be filled with the contents of the container. Finally, it remains only to cool the product, carefully close it with a lid and put it somewhere cool. In a week, a simple, but tasty, dish will be ready.

A wonderful marinated dish will be an exquisite surprise for gourmet guests. Here's what you'll need:

• 1 kilogram of cabbage;
• 200 grams of sugar;
• 1 kilogram of multi-colored bell pepper;
• 1 liter of water;
• 3 grams of dry dill seeds;
• 70 grams of salt;
• 150 grams of onion.

First you need to wash the pepper, then lower it into boiling water for 5 minutes. After the expiration date, immediately place in ice water. When the vegetable has cooled, remove the top film from it, remove the partitions and seeds, and then cut into strips. Then you have to chop the cabbage and mix it with pepper.

Onions of light varieties are peeled, washed, and then cut into halves of rings into the resulting mixture. Then all this is mixed with salt and sugar, as well as dill seeds. It is necessary to grind the mixture a little. Everything is put into a clean container and rolled up. It remains only to pasteurize the workpiece: a jar of 0.5 liters must be held over the fire for 20 minutes.

Of course, if a person tries to consume as little as possible medicines This recipe won't work for him. But for those who are not squeamish, red cabbage with aspirin is interesting option. Aspirin keeps cabbage in good condition for long term. Here are the ingredients you need for a recipe for pickled cabbage with carrots in a three-liter jar:

• cabbage itself (how much will go into the jar);
• 3 tablespoons of sugar;
• 3 bay leaves;
• 2 carrots;
• 6 black peppercorns;
• 3 aspirin tablets;
• 3 tablespoons coarse salt.

First, the cabbage is shredded. Then the carrots are rubbed on coarse grater and mixed with cabbage. This mixture must be sorted out by hand. Bank is doused with boiling water. A third of sugar, peppercorns and salt is poured, after which a bay leaf and 1 tablet of aspirin are added.

Half of the jar is filled with a mixture of carrots and cabbage, all this is compacted, after which the ingredients are added a couple of times. Now you need to pour boiling water up to the so-called "shoulders" of the jar, and after 5 minutes you should add boiling water to the very top and tighten the lid. The jar will have to be turned over and wait until it cools down. Then she goes to a cold place.

with raisins

Red cabbage can show amazing taste qualities. One of the most interesting dishes – stewed vegetable with thyme and raisins. Here's what you'll need:

• 500 grams of cabbage;
• 1 thyme branch;
• 1 tablespoon of light raisins;
• 30 grams of butter;
• pepper and salt to taste;
• 50 milliliters of white wine vinegar;
• 20 grams brown sugar.

a tablespoon of water, vinegar, sugar and butter mixed in a saucepan. Now you need to close the tank and heat over medium heat until the butter is melted. Add raisins, thyme and pre-shredded red cabbage.

It is necessary to pepper, salt and mix the resulting. Then all this must be brought to a boil, covered and put in the oven. By this time, the latter should already be heated to 160 degrees. Cooking takes place within two hours. In this case, you need to mix the cabbage every half hour.

Marinated in chunks, instant

Great for cold weather salads. It is extremely easy to prepare. Here are the components you will need:

• 1.5 kilograms of cabbage;
• 0.5 liters of water;
• 0.5 tablespoon whole black pepper;
• 1 tablespoon of coriander seeds;
• 2 bay leaves;
• 1 tablespoon of salt;
• 1 carrot;
• 2 tablespoons of granulated sugar;
• 0.5 tablespoons of cumin seeds;
• 0.75 cups of apple cider vinegar;
• 3 cloves of garlic.

First you need to chop the main vegetable. Garlic is peeled and washed, after which it is squeezed into cabbage. Carrots are washed and peeled, rubbed with the thinnest straws into the already prepared mixture. When adding salt, do not mix the workpiece.

After in a container with hot water sprinkled with sugar and spices. After 2-3 minutes, vinegar is poured into the mixture, and all this is brought to a boil. Through a fine sieve, the broth is poured into the cabbage. It remains to close the container and leave it for 4 hours.

crispy

An interesting option with a plum, in a marinade. Taste for an amateur, but some, for sure, it will seem that it is very elegant and tasty. For cooking you will need:

• 1 head of the main vegetable;
• 1 liter of water;
• 100 grams of salt;
• 125 grams of sugar;
• 250 grams of vinegar;
• a few cumin seeds;
• plums weighing 20% ​​of the mass of cabbage.

To begin with, the head of cabbage is washed and cleaned of the top leaves. Then finely shredded. Then you need to pour the main vegetable with boiling water and wait until the cabbage is completely softened. This may take approximately 15 minutes. After this happens, the liquid should be allowed to drain completely.

Separately, you need to mix sugar and salt with water and, bringing to a boil, hold it in this state for a while. At the end, vinegar is added. Cabbage and chopped plums are placed in a 0.5 liter jar, cumin seeds are added. The brine must be filled so that its level coincides with the level of the cabbage. After the dish has stood long enough, it will be ready.

Cabbage salad

Amazing taste and refined aroma - that's what gives a salad of this vegetable with beetroot juice, in the marinade. The components are as follows:

• 2-3 heads of blue cabbage;
• favorite spices suitable for pickling;
• 100 milliliters of water;
• 6 tablespoons of table salt;
• 4 cloves of garlic;
• 2 small beets;
• 100 grams of sugar;
• 1.5 cups of table vinegar 9%.

Two cans of 3 liters are sterilized. The main vegetable is cut into strips in some kind of container. Salt, sugar and spices, such as bay leaf, are added. A little wrinkled by the hands. Now you need to boil the beets and grate. Beet pulp must be squeezed into boiled water, and topped up with vinegar. Now cabbage is laid out in jars, poured with the prepared mixture, and then closed with plastic lids.

Pickled

This is a very simple dish to prepare, if you can even call it that. Be that as it may, sauerkraut has exquisite taste and has some benefits. Here's what you need to prepare:

• 5 kilograms of cabbage;
• 100 grams of sugar (sand);
• 100 grams of iodine-free salt.

The main component is chopped and placed on a plate. Then it is sprinkled with sugar and salted. During sprinkling, it is important to mix and press the mixture with your hands. After five minutes, you can shift the cabbage into a pre-prepared jar. You need to tamp each portion. There should be 2-3 centimeters left on top. It is best to store the resulting dish in the kitchen. Cabbage should stand for three days. It is necessary to periodically make a hole so that excess gas comes out. It remains only to drain the juice, and the dish is ready.

Storage rules

You should think about storage even when choosing a vegetable. The head of cabbage should be dense and have a mass of more than a kilogram. It is necessary to remove the vegetable in time the right way . This is done in early October, in dry, relatively warm weather, while leaving a couple of covering sheets. The stump should be around 2 centimeters.

Cabbage should be kept in a cool, dark place. Most of the dishes and side dishes described above already contain in one of their recipes those components that will allow them to be stored for quite a long time, which does not eliminate the need for proper storage.

In conclusion, it is worth noting that red cabbage is one of those products that can be suitable as a side dish for many dishes. Therefore, the cultivation of this vegetable - perfect solution for a gourmet summer resident.

In preparation variety of dishes Rarely use red cabbage. However, it can be used to make an excellent appetizer for the table, original in taste and color. Instant Pickled Red Cabbage unique dish, which has in its composition an incredible amount of various vitamins and microelements, without which the human body cannot exist.

How to pickle red cabbage quickly and tasty

Numerous recipes for quick pickled red cabbage vary in ingredients and cooking methods. But despite this, making such a dish is very simple and easy.

Classic Pickled Red Cabbage Recipe

A classic appetizer is created on the basis of a hot marinade. To make the dish fragrant and tasty, you should not neglect spices, for example, add cloves, allspice, coriander, cumin, and, of course, bay leaf.

We will need:

• 4-5 kg ​​of red cabbage;
• 1.3 liters of clean filtered water;
• 5 pieces. garlic;
• 2 pcs. large carrots;
• 43 g sugar;
• 28 g salt;
• 3 pcs. bay leaves;
• spices to taste;
• 300 ml of vinegar.

Meal preparation:

1. First of all, you should cut the cabbage in half, remove the stalk and outer leaves. Next, cut both halves thinly and send to a deep container.
2. Chop the garlic cloves into small cubes, peel the carrots and cut into strips. Then combine the ingredients.
3. Take water into a saucepan, add sugar, salt, 100 ml of sunflower homemade butter, spices. Mix everything well and put on fire.
4. The resulting mixture should boil for 3 minutes.
5. The resulting marinade will need to be slightly cooled. Then add vinegar to the mixture and mix well.
6. Put in pre-washed jars vegetable mix pour marinade. Top cover plastic lids and when they have cooled, you can send them to the refrigerator.

Advice! In the process of mixing the ingredients, cabbage should not be pressed hard. Otherwise it will be too soft.

You can start tasting after 24 hours. It will be very tasty if you add oil and chopped greens to the appetizer before serving.

Quick pickled red cabbage in large chunks with beets

Beautiful, fragrant, spicy and crunchy slices of pickled red cabbage will become great snack to the holiday table. Many housewives have already cooked a vegetable with beets more than once, and they pass this recipe on from generation to generation. The recipe is quite simple, even inexperienced hostess will quickly master it.

For quick pickling red cabbage you will need:

• 1.5-2 kg of cabbage (without flaws, dense);
• 1 PC. medium beets (without spoilage);
• 5-6 pcs. garlic (medium)

Marinade Ingredients:

• 1 liter of purified water;
• 0.5 st. table vinegar;
• 6 tsp Sahara;
• 4 things. bay leaves;
• 3 art. l. coarse salt;
• 10 pieces. black pepper.

Cooking process:

1. Divide the cabbage in half, remove the stalk and top sheets, cut into large pieces.
2. Grind the beets on a coarse grater.
3. Chop the garlic cloves (in strips).
4. Combine all ingredients and send to a jar.
5. To prepare the marinade, put a pot of water on a small fire. Add salt, sugar, bay leaf and spices to the boiling liquid and cook for 8-9 minutes. Then take out the spices and add the vinegar.
6. Cool the liquid, then pour it into the salad.
7. When the future salting is completely cool, close the jar with a lid and send it to the bottom shelf in the refrigerator. A day after cooking, pickled red cabbage can be served on the table.

Important! When pouring the marinade, you need to be careful that the hot liquid does not get on the walls of the jar, because the glass may burst.

Pickled red cabbage with beets in the cold is well stored for 2-3 weeks, as long as it is hermetically sealed.

Cabbage marinated in soy sauce and honey

This cooking option is very fast, original and incredibly tasty. This time the dressing is based on honey and soy sauce. Such an appetizer will perfectly fit into everyday meals, and will also become a highlight. holiday table. Even adherents of traditional dishes will appreciate this dish.

For cooking you will need:

• 1 PC. medium red cabbage;
• 60 ml of vinegar;
• 50 g of honey (preferably lime);
• 4 garlic cloves;
• 70 ml soy sauce;
• 1 large onion;
• spices and salt;
• 3 pcs. carnations.

Cooking process:

1. The first step is to wash the head, remove bad leaves and cut the vegetable into small strips.
2. Next, finely chop the garlic and send it to the cabbage.
3. For the marinade, you need to combine vinegar, honey and soy sauce.
4. Pour the prepared liquid over the vegetables and mix so that all the cabbage is saturated with it.
5. Peel the onion and chop into rings. Fry the vegetable over low heat until it acquires a brownish-golden hue.
6. Transfer the cooked onion to the main vegetable and mix thoroughly.
7. Send the resulting snack to a jar, close tightly with a lid and place in the refrigerator.

You can eat pickles in a day. It is perfect for holiday dinner and everyday treats, improving mood and giving a feeling of satiety.

Cabbage with fragrant spices

Red cabbage marinated with spices has excellent taste. To speed up the process of its preparation, you should make a hot marinade and pour vegetables over it. If, for instant red pickled cabbage, this recipe use cold liquid, then the workpiece can be stored for the whole winter.

For cooking quick snack have to take:

• 1 medium cabbage;
• 3 art. l. Sahara;
• 0.5 l of vinegar;
• 1.5 st. l. salt;
• ¾ liters of water;
• 7 pcs. cloves, cinnamon stick, 15 pcs. black peppercorns, 7 pcs. allspice peas.

The process of preparing a quick snack:

1. Finely chop the vegetable.
2. Next, you will need to prepare a marinade from all the ingredients listed above. Moreover, add vinegar before pouring the liquid into the container, otherwise it may evaporate.
3. Bring the mixture to a boil and keep on small fire 6-7 minutes.
4. Then you need to slightly cool the liquid and pour it over the vegetables.

If the snack is prepared for long-term storage the marinade should be cold.

Pickled cabbage with garlic and horseradish

This fast and easy recipe pickled red cabbage. To make the appetizer spicier, you need to add garlic or horseradish to it, as well as fragrant herbs for fragrance and medicinal properties.

For cooking you will need:

• 2 kg. red cabbage;
• 5 cloves of garlic;
• 30 g of horseradish root;
• Dill seeds;
• 10 currant leaves;
• 20 g salt
• 20 g of sugar;
• 1 tsp ground red pepper;
• 1 liter of water;
• parsley, tarragon and celery;
• 1 st. 6% vinegar.

Sequencing:

1. The first step is to cut the vegetable into thin strips.
2. Horseradish twist through a meat grinder.
3. Cut garlic cloves into strips.
4. Sterilize jars.
5. Put greens, dill seeds, currant leaves in prepared containers, and then place cabbage.
6. Then add pre-boiled marinade (from salt, water and sugar). The workpiece is recommended to be stored in a cellar or refrigerator.

Advice! When chopped, horseradish can cause tears, so it is better to put a bag on the meat grinder outlet so that the vegetable does not exude odor into the air.

Korean cabbage

This recipe is very popular among housewives. At proper preparation Korean cabbage is fragrant, crispy and healthy.

Products for cooking:

• 1 kg of red cabbage;
• 3 art. l soy sauce;
• 1 medium onion;
• 3 art. l. vinegar;
• two cloves of garlic;
• 100 ml olive oil;
• ¼ tsp cumin, coriander, ground hot pepper;
• ¼ tsp salt;
• 1 st. l. honey;
• ½ tsp ground ginger.

Sequencing:

1. Cabbage needs to be shredded.
2. Next, add honey, soy sauce, vinegar to it, mix and leave to brew for an hour.
3. Onion should be finely chopped and fried until golden brown.
4. IN honey mixture Drain the oil and remove the onion.
5. Heat the marinade over a fire, and then add to the vegetables.

Terms and conditions of storage

The period and storage conditions for pickled cabbage depend on the container in which it was placed. If these are jars that are hermetically sealed, then you can enjoy such an appetizer for 2-3 weeks. However, they must be in cool place. the best options are refrigerator or cellar.

Conclusion

Pickled Instant Red Cabbage is original, tasty and healthy food. Since the vegetable undergoes a slight heat treatment, all useful elements. The excellent appearance and taste of cabbage make it not only a snack for every day, but also a delicacy for a feast.