How to make sweet cabbage with carrots. Pickled Instant Sweet Cabbage

If you don’t have the opportunity to store pickles and marinades such as this all winter, take a look at this instant sweet and sour cabbage recipe. It is prepared without vinegar and it tastes almost like fermented, but due to hot pouring and adding sugar, the fermentation process is much faster. You can try it in a few hours, and after a day, juicy crispy cabbage with a pleasant sweet and sour taste will be completely ready. It is not necessary to cook a lot at once and take up space in the refrigerator. It is more convenient to make one or two small jars, and ferment another portion as needed. A minimum of hassle and always at hand is the basis for preparing salads, snacks or additives to potatoes, meat dishes. It is enough to pour cabbage with oil, chop greens or add onions - and you can serve it to the table.
Another plus of this recipe is that cabbage of any variety is suitable for it, you don’t need to look for late varieties. Due to the saturated brine, the cabbage will be tasty and juicy.

Ingredients:

- white cabbage - 500-600 gr;
- carrots - 1 pc;
- water - 0.5 liters;
- sugar - 0.5 tbsp. l.;
- coarse salt - 1.5 tbsp. l.

Recipe with photo step by step:

We chop half of a small cabbage head with a knife or rub it on a shredder with a thin straw.

We clean the carrots, pour over with water. Rub with shavings through a fine or coarse grater.

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

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

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

Pour hot brine over cabbage. Drain carefully so that the impurities remaining after the dissolution of the salt do not get into the cabbage. Or pre-filter the brine through gauze.

Cover the cabbage with a flat plate. We put the load on top, it is necessary that the brine protrudes slightly along the edges of the dishes. Cover with a towel, leave for several hours at room temperature. For further salting, we put it in the refrigerator, where the cabbage is evenly salted and does not peroxide.

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

Step 1: prepare vegetables.

Cabbage first. It needs to be cleaned from the top leaves, remove the bitter stalk (if this is not done, the whole salad will go bad). Chop the cabbage into thin strips. It is most quickly obtained with a special knife for chopping vegetables, but in extreme cases, a regular one will do, it will just take a little longer.
Remove the stems from the sweet peppers and cut out the seeds from the core. Rinse the vegetables inside and out, pat dry and cut into thin strips. It will be very cool if you take sweet peppers of different colors.
Peel the onion from the husk, rinse several times with cold running water. After cleaning and washing, chop the vegetables into thin half rings or feathers.
Remove the skin from carrots. After that, rinse the carrots, dry with towels and cut into thin strips or grate for Korean carrots. In extreme cases, you can grate the carrots on a regular coarse grater.

Step 2: pickle sweet cabbage.

Put all the vegetables in a deep bowl and mix them very well with each other. Add salt, granulated sugar and pour vinegar along with vegetable oil. Toss the salad well again (no need to press or press), and then leave it to infuse at room temperature for 30-40 minutes or until the juice stands out.

Step 3: Transfer the pickled cabbage to jars.

Arrange the finished salad in sterilized and cooled jars. Close the lids tightly and store in the refrigerator.
It will be possible to take the first sample already in 1 day.

Step 4: serve sweet pickled cabbage.

You can serve sweet pickled cabbage in the same way as I like other pickled or sauerkraut, that is, as an appetizer, as part of a complex side dish, or just like a very tasty and crispy salad.
Bon appetit!

The shelf life of such a salad is not long, so it’s better not to prepare it for the future, but cook it from time to time in the winter and store it in the refrigerator.

The most delicious salad is obtained from vegetables grown in the garden. Store-bought carrots and peppers are often not as sweet as they should be.

Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!

It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year's Eve!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked 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 recipes a little more complicated. And everyone will be able to choose a recipe to their liking.

Delicious pickled cabbage

A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.

We will need:

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

For 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 6% - 150 ml, or essence 1 incomplete teaspoon)

Cooking:

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, choose tight, strong forks for cooking it.

2. Peel and grate carrots for Korean carrots.

3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.

4. Cut the garlic into thin slices.

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

6. Add vinegar and garlic.

7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.

8. Transfer to a three-liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.

The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now you can buy pickled cabbage all year round in the store, but it will not be as tasty as your own, homemade, anyway.

And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.

Pickled Instant Cabbage with Bell Peppers

Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking:

1. Chop the cabbage with a combine, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.

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

4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.

It is better to mix with your hands so that the vegetables do not wrinkle and the juice does not let out. You don't need to wash them!

5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very 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 vegetables. Let cool.

8. Put in the refrigerator. Keep it right there.

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

Pickled Cabbage with Beets - Gurian Cabbage

Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a regular dinner with boiled potatoes, or for any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!

We will need:

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

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

Cooking:

1. Cabbage cut into fairly large pieces. You can cut the forks first 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 “bleed” 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 and cut the garlic into long thin slices.

4. Peel the seeds from hot peppers and cut into long strips. When working with pepper, it is better to use gloves.

5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.

6. Cooking 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. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.

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

11. Serve as a snack.

This appetizer is very colorful and bright, can decorate any holiday table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!

Since the appetizer is spicy, men love it very much. You can make it even more spicy by adding an extra pod of red pepper, or ground red.

Pickled spicy cabbage with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? No? You have lost a lot! Cook once, and then everyone will be given the recipe!

We will need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• ginger - 70 gr
• garlic - 4-5 cloves

For marinade:

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

Cooking:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

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

4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.

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

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

7. Cover and leave to cool completely. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

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

Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I found out that such an interesting name - “kryzhavka” came from the word “kryzh”, that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We will need:

• cabbage - (a small fork, a kilogram with a little)
• carrots - 2 pieces (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

For marinade:

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

Cooking:

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

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

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

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

5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.

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

7. Put the 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 to cool completely. Then put 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 delicious recipe

We will need:

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

For marinade:

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

Cooking:

1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).

3. Cut 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 immediately before putting them into the container so that they do not darken.

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

6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.

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

8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. 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 to cool completely.

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

The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.

Georgian pickled cabbage

I also suggest watching the video - the 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, and everything is prepared almost the same way.

Here, admire how beautiful it turns out!

Features of cooking delicious pickled cabbage

• You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
• for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
• you can cut the forks into strips, large or small pieces, or even quarters
• you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
• various peppers, coriander, cumin, rosemary, bay leaf, 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 bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
• vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook completely different varieties of pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.

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 draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!

Bon appetit!

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 cooking 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 love contrasting dishes - for example, sweet and salty.

Cooking

Advice. In order for the 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, it loses its crunch.

Ingredients

Servings: - +

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

Start cooking sweet pickled cabbage by peeling vegetables. Cut out a head of cabbage, remove damaged or sluggish leaves, wash. Peel and wash carrots thoroughly.

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

Grate carrots on a coarse grater. Or, again, on a combine, using a different attachment. Well, if there is a Korean-style carrot grater, then the look of the finished cabbage will be much more attractive.

Now start marinating. Place the cabbage and carrots in a large bowl. Put the parsley and granulated sugar, salt. Then pour in the vinegar and vegetable oil.

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

Cabbage juice will appear pretty quickly. It will taste sweet, slightly sour.

After about an hour, sweet pickled cabbage can be transferred to 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 in the refrigerator. Serve, decorate.

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Pickled sweet and sour cabbage

Less sugar is put in this type of cabbage, as a result of which sweetness and sourness will balance each other. A sweet bell pepper will add brightness to a delicious snack.

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.

Cooking

Preparation time: 15 minutes.

Cooking time: 40 min.

Servings: 20

1. Peel the cabbage from spoiled leaves, remove the peel from the carrots. Cut the pepper lengthwise into two parts, take out the middle with seeds.
2. Shred the cabbage finely. You can chop the carrot, or you can cut it into thin strips 3-4 centimeters long. Pepper cut into thin slices.
3. Put the vegetables in a deep heat-resistant container, add salt and sugar. Mix everything well. You can even mash a little so that the cabbage releases juice.
4. According to this recipe, the marinade should be hot. Pour vegetable oil and vinegar into a saucepan. Put on fire.
5. When the mixture boils, immediately pour into a bowl with cabbage and mix with a spoon or wooden spatula.
6. After the salad has cooled, transfer it to a jar along with the marinade, close the lid and refrigerate. Cabbage will marinate for a day. Look at the photo, what a bright and beautiful cabbage comes out.

Advice. In addition to sweet pepper, hot peppers can also be added to cabbage. But such an 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 rich in vitamin C. So you can eat it in any quantity! So, pickle 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.;
• sweet pea pepper - 3 pcs.;
• bay leaf - 2-3 pcs.

Cooking

Preparation time: 15 minutes.

Cooking time: 30 min.

Servings: 15

1. Prepare vegetables as in previous recipes.
2. Shred the cabbage. Grate carrots on a coarse grater. If you have enough patience, then it can be cut into strips. Many people like it when the carrot crunches and feels good in salting.
3. Put everything in a deep container. Salt, add spices. They not only make cabbage fragrant, but also more tasty.
4. Mix everything carefully. You can knead a little with your hands, as if kneading the 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 acidified, otherwise it will not pickle.
5. You try the brine and the cabbage itself. It should be a little saltier than a regular salad. If there is not enough salt, you need to add it so that the cabbage does not deteriorate.
6. Place a lid that fits in the middle, or a large diameter plate, in a container with cabbage. Press the cabbage down and put something heavy on top.
7. After 3-4 days (the warmer the room, the faster) the sauerkraut will be ready. Then it can be transferred to jars and put on the balcony if cold days have already come, or simply in the refrigerator.

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

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