Cabbage drenched in hot filling. How to cook cabbage with garlic and hot pickle, a quick snack

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 spicier 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 learned 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!

Greetings to all cooks! Today we will pickle cabbage. And not just pickle, but do it quickly. In a few hours, such a sweet and sour snack can be served at the table. It takes little time to prepare, and the result will be amazing. Moreover, you can immediately make a large amount of such a vegetable salad to last for several days. And this, you see, is a significant plus in the frantic pace of our lives.

I warn you right away, all 9 recipes described below are very tasty. I don't even know how you will choose. In any case, cabbage will turn out crispy, juicy, with a pleasant sourness, sometimes spicy, and sometimes sweet. These flavors can always be adjusted with sugar and hot chili peppers.

I suggest cooking pickled cabbage quickly enough - it will be ready in 4 hours. For sweetness and refining the taste, bell peppers and carrots are added. All vegetables are poured with hot marinade to speed up the cooking process. At the same time, the crunch and juiciness are preserved.

Ingredients:

• cabbage - 1.5 kg
• carrots - 300 gr.
• bell pepper - 200 gr.
• garlic - 5 cloves
• water - 750 ml
• sugar - 3 tbsp.
• salt - 1.5 tbsp.
• bay leaf - 3 pcs.
• sunflower oil - 70 ml
• vinegar 9% - 50 ml

How to cook:

1. Finely chop a dense fork of cabbage. Grate the carrots on a coarse grater, and cut the bell pepper into strips. Put all the vegetables in one large container, in which it will be convenient to mix.

2. Peel the garlic and squeeze through the press into the total mass. Break the bay leaf and add it to the vegetables as well. Send in salad and allspice. Mix thoroughly, you can crush the cabbage a little with your hands, but not too much. Transfer the workpiece to the dishes where the pickling will take place.

3. Put water on the stove and boil it. Add salt and sugar to boiling water, mix and bring to a boil again. Pour in vegetable oil and turn off the heat. Pour vinegar into the brine and stir.

4. Fill the salad with hot marinade. Place a plate and a small press on top. The main thing is to ensure that the water completely covers the vegetables. Leave a delicious snack for 4 hours, if desired, you can let it stand longer. But, if you really want to taste it, then after 4 hours you can already put pickled cabbage on plates. Crunch on health!

Crispy and juicy cabbage in a 3-liter jar under a hot marinade

This recipe is surprisingly simple. Of the plants you need only carrots and cabbage. Plus, you will need to prepare the marinade. It is the hot brine that allows vegetables to marinate quickly. If you do a cold filling, the cooking time will increase several times. Don't worry, nothing will cook and become soft. On the contrary, the vegetables will be very crispy, juicy, moderately sweet and sour.

Ingredients for a 3 liter jar:

• cabbage - 2.5 kg
• carrots - 200 gr.
• water - 1.2 l
• sugar - 1/2 tbsp. (100 gr.)
• vinegar 9% - 110 ml
• sunflower oil - 100 ml
• coarse salt - 1 tbsp. with a slide

Cooking method:

1. Finely chop the cabbage. In this recipe, you do not need to chop it coarsely, but as for. Grate the carrot on a coarse grater.

To make the pieces even and beautiful, when rubbing, make movements only from top to bottom.

2. In a large basin or bowl, mix the prepared vegetables. At the same time, they do not need to be crushed, seeking softening or the appearance of juice. Just mix with your hands until smooth, leaving the pieces firm.

3. Fold the resulting mass into a three-liter jar, lightly tamping with your hand so that there are no voids.

It is convenient to take glass containers with a wide neck - it is easier to apply this way, and the table around will be cleaner.

4. It remains to cook the marinade. To do this, pour water, table vinegar and vegetable oil into the pan, add sugar and salt. If you use extra salt, then you need to take it less than coarse. Put the pot on the fire and bring the liquid to a boil. At the same time, stir the contents to dissolve the salt and sugar.

5. Pour the hot marinade into a jar filled with vegetables. Pour in gradually so that the glass does not burst. The water should completely cover the cabbage. Close the container with a capron lid and leave it on the table at room temperature for 12 hours. After this time, you can already eat this delicious salad with a pleasant crunch. Then you need to store the snack in the refrigerator until the jar is empty. And it will be empty quickly, believe me, because it is very tasty!

How to cook sweet pickled cabbage with bell pepper in 2 hours

This recipe is one of the fastest, because the finished dish can already be eaten in 2 hours. Bulgarian pepper in the composition gives a special sweetish taste and beauty to the finished salad. From the proposed number of products, 2 liters of ready-made snacks will be obtained.

Ingredients:

• white cabbage - 1 kg
• carrots - 1 pc.
• red bell pepper - 1 pc.
• water - 0.5 l
• vinegar 9% - 6 tbsp.
• sugar - 7 tbsp.
• salt - 1 tbsp.
• vegetable oil - 80 ml

How to cook:

1. All vegetables must be washed thoroughly. Remove the seed box from the pepper and cut it into strips. Grate the carrots on a coarse grater, and finely chop the cabbage with a kitchen knife or use a special shredding knife.

Such a salad can also be prepared in winter using frozen peppers. Just worry about freezing in the summer: cut this vegetable, put it in a plastic container and put it in the freezer.

2. Mix all the crushed ingredients and put them in a jar. In our case, we need a two-liter container. Pack the salad tightly, pressing the vegetables down a little with your hand or with a potato masher. But you shouldn't push too hard.

3. To prepare the marinade, pour water into the pan, add salt, sugar and vegetable oil to it. Boil, dissolve bulk components. Pour in the vinegar and turn off the heat. Pour the hot filling into the cabbage, filling the jar to the top. Close with a nylon lid or screw cap and leave at room temperature for 2 hours.

4. And after a couple of hours you can serve this delicious salad - crispy, juicy, sweet, with a pleasant sourness. Bon appetit!

Quick pickled cabbage "Provencal" with hot pickle (video recipe)

I suggest trying another quick recipe for pickled cabbage, it's called "Provencal". As soon as the hot brine has cooled down, such an appetizer can be served on the table. It will not have a strong vinegar smell, while it will turn out moderately sweet and sour. Children really like this salad (by the way, if you are making for children, use natural fruit vinegar).

The peculiarity of this recipe is the presence of garlic in the brine, which gives a special flavor. Try to cook. Watch the video for the step by step process.

Ingredients:

• cabbage - 2.5 kg
• carrots - 2 pcs.
• garlic - 6 cloves
• water - 1 l
• salt - 2 tbsp.
• sugar - 3/4 tbsp. (200 gr.)
• vinegar 9% - 1/2 tbsp. (125 ml)
• sunflower oil - 170 ml (10 tablespoons)

Korean cabbage in large pieces - the best recipe at home

Korean salads are very popular. When you walk through the market in the rows where such dishes are sold, salivation immediately begins - the smell is very appetizing. By the way, I already wrote how to cook. The same recipe for pickled cabbage is quite original. Firstly, the color of the salad will be bright pink, and secondly, there will be large cuts, which significantly reduces the cooking time.

Ingredients:

• cabbage - 1.5 kg
• beets - 1 pc.
• garlic - 1 head
• water - 1.5 l
• salt - 3 tbsp.
• sugar - 0.5 tbsp.
• vegetable oil - 0.5 tbsp.
• red hot pepper - 1 pc.
• vinegar 9% - 150 gr.
• bay leaf - 2 pcs.

Cooking:

1. Wash the cabbage, remove the top leaves. Choose a small head. Cut the fork into 8 parts: first in half, then each part into 4 pieces. You do not need to cut the stalk, cut it along with it.

If you want, you can cut the cabbage into 3-4 cm squares, then it will look like rose petals.

2. Grate the peeled beets on a coarse grater, and cut the garlic into cubes.

3. In a large container, start laying vegetables in layers. First, put the cabbage, sprinkle it with garlic and beets, also add a piece of hot pepper. Then repeat all the layers.

4. Prepare the marinade. Pour sugar, salt and bay leaf into the water, and pour sunflower oil. Put on fire and boil. Stir while doing this so that no undissolved salt remains at the bottom.

5. Remove the marinade from the fire, pour vinegar into it. Pour the salad with the resulting brine. Cover the vegetables with a plate and put oppression (you can use a 3-liter jar of water or s, for example).

6. Leave for a day in this form, then remove the oppression and let marinate for another 2 days. And after three days, such a bright and tasty cabbage can be served at the table. By this time, she will have enough sugar and vinegar, as well as sharpness and spices. The aroma will be very tasty, such an appetizer is eaten very quickly. Before serving, it remains only to cut it into convenient pieces.

Cabbage recipe with carrots, vinegar and vegetable oil

Choose winter varieties of cabbage for this recipe. The head of cabbage should be dense, firm. Young vegetables will not make a crispy salad, they will soften too much. The marinade here will be with fragrant spices - black pepper and bay leaf.

Ingredients:

• cabbage - 2.5-3 kg
• carrots - 3-4 pcs.
• garlic - 6 cloves
• water - 1 l
• vegetable oil - 170 ml
• sugar - 160 gr.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - 20 pcs.
• vinegar 9% - 150 ml

Cooking method:

1. Peel and grate the carrots on a coarse grater. Shred a large head of cabbage. Put the prepared vegetables in a large enamel bowl or pan. Peel the garlic and cut into thin slices. You don't need to grind it hard. Add the garlic cloves to the rest of the ingredients.

To quickly peel the garlic, put it in cold water for 10 minutes beforehand.

2. Mix the salad with your hands until smooth. You do not need to add any spices to it, you do not need to salt and press to get juice. Transfer the resulting mass to a container where you will marinate the appetizer and press down with your hand for density.

3. To prepare the marinade, pour water into a saucepan, add sugar, salt, parsley, peppercorns and vegetable oil to it. Mix and bring to a boil. Pour vinegar into the boiling brine, turn off the heat and pour over the cabbage.

4. Cover the workpiece with an inverted plate, press down and place a small weight (for example, a half-liter jar of water) so that the marinade covers the vegetables. Leave the salad for 12-14 hours on the kitchen table to soak in the dressing.

5. That's all, quick and tasty cabbage marinated with garlic and carrots is ready. Put it in the refrigerator for storage and serve with any dishes, it goes well with absolutely everything.

Spicy cauliflower marinated with garlic, dill and pepper

Most often, cauliflower is fried in batter for the daily menu. Today I propose to marinate it, make it spicy and spicy. This is one of the best recipes for this vegetable. And for the winter you can do it (the recipe is available at the link). By the way, you don't need vinegar.

Ingredients:

• cauliflower - 2.5 kg
• carrots - 1 pc. small
• garlic - 1 head
• hot chili pepper - 2 pcs.
• black peppercorns - 10 pcs.
• allspice peas - 10 pcs.
• bay leaf - 4 pcs.
• parsley - 3-4 sprigs
• dried dill (you can use an umbrella) - 2 pcs.

For brine:

• water - 3 l
• salt - 3 tbsp. without a slide
• sugar - 3 tsp
• bay leaf - 2 pcs.
• allspice peas - 2 pcs.
• black peppercorns - 3 pcs.

Cooking method:

1. Wash the cauliflower and sort into inflorescences. Place in a saucepan and cover with boiling water for 30 seconds (blanch slightly). Drain in a colander and let the water drain.

2. To prepare the marinade, pour water into the pan and put salt and sugar, bay leaf and peppercorns into it. Put on fire, boil and boil for 3-4 minutes so that the water picks up the aromas of spices.

3. Such an appetizer is salted in jars, which must be clean, washed with soda. At the bottom of a two-liter jar, put spices: a couple of bay leaves, a few black peppercorns, three peas of allspice, a sprig of dill with seeds, a pod of hot pepper without seeds, 3-4 cloves of garlic, two long slices of carrots and a couple of sprigs of green parsley (optional) ).

Add spices to taste. If you do not eat spicy food, then reduce the amount of chili pepper. If you do not like the smell of lavrushka, then you can do without it.

4. Start putting cabbage inflorescences in a jar. When the container is half full, you will need to put a little more spices, but in a smaller amount. Then continue to lay the main ingredient. Top with a small piece of hot pepper, a couple of cloves of garlic, a piece of carrot and a sprig of parsley. Do the same with the second jar.

5. Pour the blanks to the top with hot brine, cover with lids and leave at room temperature for 2 days. Then store in a cold place. You can eat such cabbage in 3-4 days, when it is well salted.

Delicious cabbage with beets in Georgian style (in Gurian style) without vinegar and without oil

This is a traditional Georgian recipe, called Gurian cabbage, after the name of one of the regions of Georgia. It is not difficult to prepare such an appetizer, you need to follow certain rules, which I will write about. The peculiarity of this dish is large pieces that are cut along with the stalk, the absence of vinegar and oil in the marinade. It turns out a very healthy dish of raw vegetables, which is prepared by ripening.

Ingredients:

• medium heads of cabbage - 2 pcs. (2 kg)
• beets - 4 pcs. (500 gr.)
• celery greens - 1 bunch (100 gr.)
• garlic - 2 heads
• hot red pepper - 1 pc.
• allspice peas - 1 pinch
• black peppercorns - 1 pinch
• bay leaf - 2 pcs.
• salt - 2.5 tbsp.

Cooking:

1. It is very important to take the right cabbage: it should be dense and tight. Remove excess top leaves. Cut each fork in half first, then cut each piece into 4 more pieces. Leave the stalk so that it holds the leaves together and they do not fall apart.

2.Now you need to blanch each cut off part. To do this, boil water in a saucepan and salt it a little. Dip 4 pieces of cabbage into boiling water and keep them there for exactly 3 minutes, no more. Otherwise, get a boiled product. Remove the scalded pieces from the water with a slotted spoon and put them in a colander to drain excess liquid. Repeat this procedure with the rest of the parts.

Blanching will remove bitterness and a specific smell.

3.Now prepare the brine. It will need 2 liters of water to boil. In boiling water, put two and a half tablespoons of salt, black and allspice peas, bay leaves and a whole bunch of celery. Moreover, the greens do not need to be cut, put them whole. Wait for the water to boil again and turn off the gas.

4. Clean the beets and cut into thin circles. Cut the hot pepper into 4 parts and remove the seeds.

5. Vegetables are marinated in a three-liter jar. At the bottom of a glass container, put two circles of beets and a piece of hot pepper, 2-3 cloves of garlic. Place cabbage slices on top in a single layer (about 3 pieces). Next - again beets and garlic, on top - white cabbage. And so continue to the very top. Try to pack all the pieces tightly.

6. Beets should be on top. Pour the workpiece with the cooked brine. Put the celery on top, rolling it into a ring. Cover with a lid, but do not close tightly. You need to cover it so that dust does not get in (you can cover it with a saucer or gauze). When salting, the liquid may leak out of the jar a little, so put it in a bowl.

7. Leave the jar in a warm place for 3-4 days. And then you can already try what happened. You can make a salad from such cabbage by dressing it with vegetable oil, or eat it in an authentic form. It turns out tasty and healthy. Try to cook!

Recipe for pickled Beijing cabbage slices. Ready for the day

Beijing cabbage has a more delicate taste than white cabbage. And in marinated performance, it is excellent. She has a pleasant spicy taste, piquant sharpness, juiciness. It is quite possible that you will like this recipe so much that it will become a frequent guest on the daily and festive table.

Ingredients:

• Beijing cabbage - 500 gr.
• carrots - 100 gr.
• garlic - 3 cloves
• vegetable oil - 70 ml
• vinegar 9% - 2 tsp
• ground coriander - 1/2 tsp
• sugar - 1 tsp
• salt - 1 tbsp.

How to cook:

1. Wash the Beijing and divide into 4 parts. Now cut it into large pieces-squares. The carrots in this salad will look beautiful when grated for Korean dishes. Crush the garlic with a knife and finely chop it.

2. Place chopped vegetables in a large bowl and add ground coriander to them.

If you want to get a richer flavor, then take coriander seeds, warm them up a little in a dry frying pan and pound them in a mortar.

3. No water is needed to prepare the marinade. Pour vinegar, vegetable oil into a saucepan, add sugar and salt. Heat these ingredients to dissolve loose crystals. Don't forget to stir.

4. Fill cabbage with carrots with hot filling and stir very well. Leave the salad on the table to cool. Then cover with a lid or cling film and refrigerate overnight. Take out this crunchy dish the next day and enjoy!

As you can see, cooking pickled cabbage in a quick way is very simple. To do this, you just need to know a few nuances:

• for quick pickling, cabbage needs to be poured with hot brine
• to enrich the taste, you can add bell peppers, carrots, garlic, beets
• spices are added to taste. Most often, black and allspice, bay leaf, coriander, cumin, ginger, hot capsicum are used. The list goes on for a long time, experiment and find the perfect balance of taste and aroma.
• do not rush to immediately eat a cooked salad. Give him some time to marinate.

On this I say goodbye and look forward to visiting in the next delicious article! Bon Appetit everyone!

We lay out on the table, everything that we need to quickly marinate. You need to buy white cabbage juicy, so that it is not a winter variety, it should not be hard.

We also need an apple with sourness, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, the workpiece will never go bad and the cabbage will quickly pickle.

We clean the horseradish root and cut into rings. The apple needs to be washed and cut into cubes, the peel can not be removed. We remove a couple of top sheets from the cabbage, cut out the kacherzhka, cut it first into slices, like a watermelon, and then chop it into cubes, not very large in size (the photo shows approximately). Peel the garlic and cut in half.

Pour cabbage into a large sudok, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for carrots in Korean, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili pepper into pieces, you can fresh or frozen. Also pour into a saucepan with cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan, pour salt. When the water boils, add vinegar, mix and pour the marinade over the cabbage, immediately hot.

Cover with a lid and wait for the cabbage to cool. Once it is at room temperature, put it in the refrigerator.

How to cook a delicious and high-quality brine for cabbage? Today we will learn all the secrets and culinary techniques that allow not only to provide crispy preservation with wonderful spicy compositions, but also to use them for culinary and health purposes.

Classic brine for cabbage

Let's start learning from the traditional methods of salting cabbage, as grandmothers always did - our main mentors and wise advisers.

Conditions for the preparation of high-quality brine:

• We use rock (cooking) salt without the presence of iodine, otherwise the cabbage will become soft, it will turn out with an unpleasant aftertaste. When choosing the number of white crystals, we take into account that their high concentration is a brake on the formation of lactic acid bacteria. We do not abuse the amount of such a spice: 1-3 tbsp. l. per liter of water.
• Tap water is not suitable for brine due to its high chlorine content. We use exclusively well or filtered water.
• We certainly filter the prepared composition before pouring to ensure the beneficial qualities of the brine. The resulting marinade is not only possible, but should also be used for food: added to soups, salads or just drunk. The thing is that salt is absorbed by the pulp of vegetables or fruits, and the juice coming out of them combines with the liquid component of the spicy mixture. This is how a real life-giving drink is created!

How to prepare a classic brine:

1. To obtain a spicy composition in the traditional style, we remember the elementary “formula” with the word “one”: 1 liter of drinking liquid + 1 tbsp. l. salt + 1 tbsp. l. regular sugar.
2. We dissolve all the components of the brine in warm water, add a bay leaf and peppercorns, other spices and seasonings. We boil the mixture for several minutes, use it in accordance with the proposed recipe.

Culinary techniques for preserving vegetables are always intertwined with specific methods for preparing brines for pickling or pickling foods. We present the most popular culinary techniques for obtaining tasty and healthy dishes.

A quick way to pickle crispy cabbage

In the old days, processing and harvesting white vegetables for the winter provided the family with tasty and healthy food. Nowadays, salting cabbage in brine does not have such large-scale goals, so a quick way to prepare your favorite crispy snack is very popular.

Grocery list:

• vegetable oil - 200 ml;
• sweet carrots - 3 pcs.;
• juicy cabbage - up to 3 kg;
• table vinegar - 100 ml;
• bottled water - 1 l;
• laurel leaf;
• green peppers - 2 pcs.;
• salt (large without iodine) - 60 g;
• garlic cloves - 5 pcs.

Cooking order:

1. 1. Rinse thoroughly, dry with paper towels. We divide the cabbage into 4 quarters, remove the stalk, chop the vegetable into strips. We try to get strips of the same length and width so that the salting process occurs evenly. We spread the pieces in a glass or porcelain dish.
   2. Coarsely grate the peeled carrots. We release the garlic from the husk, chop into slices. Peppers, washed without seeds, cut into thin strips. Add the prepared products to the cabbage composition, gently and effortlessly mix everything.

1. We fill a separate pan with drinking water, put salt, white sugar, bay leaf, peppercorns (5 pieces), heat the mixture to a boil.
2. Boil the composition for several minutes, move the container away from the fire, put table vinegar and oil. Pour the cabbage with the resulting brine.

We send the cooled dish to the refrigerator, and after an hour we are happy to try wonderfully crispy pieces of vegetables.

For the winter in banks

Seasonal preparations are back in “fashion”, the cellars are filled with high-quality home-made products. Cabbage in jars, as in the good old days, again took its place of honor.

List of components:

• carrots - 4 pcs.;
• laurel leaves - 8 pcs.;
• coarse salt - 120 g;
• white vegetable (it is desirable to salt late varieties of cabbage) - 4 kg;
• use peppercorns according to preference.

Step by step preparation:

1. We clean the sweet carrots, grind them on large cells of the grater, put them in a spacious bowl.
2. We release the head of cabbage from the upper damaged leaves, chop into four parts, remove the white core.
3. We chop the cabbage into strips, add to the carrot composition, mix everything well, lay it out in pre-sterilized glass bottles. Between the layers being formed, we throw sheets of laurel and peppercorns, periodically lightly tamp the products.
4. We heat a liter of purified water. We spread the leaves of laurel, table salt, granulated sugar in a boiling liquid. Boil the mixture for 10 minutes, cool to a warm state, filter the composition.
5. We put the jars in deep plates, where the excess juice formed during the fermentation process will drain. Pour the cabbage with warm brine, cover with a clean cloth (gauze), leave for 3 days at room temperature.
6. We periodically pierce the cabbage with a wooden stick, reaching it to the bottom of the containers, releasing the accumulated gases. We remove the foam that appears with a slotted spoon.
7. After the due date, we send the product to the cellar, basement, other room intended for storing winter preparations.

Crispy cabbage from a jar is a real lifesaver! And we will cook delicious borscht from it, and we will start pies, and we will improve our health.

Hot brine with vinegar

One of the popular ways to prepare a delicious snack has become quick cabbage marinated in hot brine with vinegar. The technological process is really very simple and fast, accessible even to inexperienced hostesses.

Required products:

• cabbage - a large head of cabbage;
• acetic acid 70% - 1 tbsp. l. for a 3 liter jar.

We pay special attention to the fact that the composition of the presented recipe contains exclusively white vegetables and acetic acid. Sugar, salt, carrots, and other components are not only not needed here, but are not used in principle. The resulting salting can be stored even at room temperature!

Cooking process:

1. We process cabbage in the usual way. We divide the head of cabbage into parts, chop into strips, place in a 3-liter sterilized container, slightly compact. If we use smaller containers, then we change the amount of acid: we take 1 tsp for a 1-liter bottle. vinegar.
2. We boil bottled water, add the essence, pour the composition into the jars with the placed product. We pierce the cabbage with a long knife or a wooden stick to the very bottom, releasing excess air. The containers must be filled to the top.
3. Roll up the jars tightly, turn over, cover with a small blanket, keep in this state until completely cooled. Instead of acetic acid, you can add citric acid.

The original salting for the winter is a universal product. If desired, we use it in borscht, soups, side dishes, and many other excellent dishes.

Cabbage salad with vegetables in brine

The constant success of the appetizer lies not only in the composition of the appetizing cuts, but also in the method of its spicy impregnation.

Grocery list:

• vegetable oil - 80 ml;
• onion - 2 pcs.;
• apples (necessarily sour) - 2 pcs.;
• regular sugar - 30 g;
• sweet pepper - 1 pc.;
• white cabbage - 1 kg;
• ripe tomatoes - 2 pcs.;
• table salt - 25 g;
• vinegar (3%) - 20 ml;
• clove bud;
• bay leaf, peppercorns.

Meal preparation:

1. We sort all the vegetables, select only fresh and high-quality specimens. We release the head of cabbage from the top withered leaves and stalk, chop the cabbage into strips, rub lightly without damaging the delicate strips.
2. We clean the onion from the husk, cut into cubes. Tomatoes are divided into 8 parts. Finely chop sweet carrots, seedless peppers, as well as apples, removing the core from the fruits.
3. For a delicious salad, we arrange vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in the finished dish. Let's not forget about the aesthetics of food.
4. Making salad dressing. To do this, heat a liter of drinking water in a saucepan, add sugar and salt. Boil the composition for 10 minutes, at the end of the process add oil and vinegar.
5. We combine the products in one bowl, mix thoroughly. We prepare liter jars in advance, put a bay leaf in each, throw in a few peppercorns. We spread the cabbage composition in the container, fill the cylinders with the resulting brine.
6. We sterilize the blanks for 15 minutes, then tightly cork with screw caps, turn them upside down, cover with a towel. We check the cooled cylinders for tightness, send them to the storage room for winter preparations.

After a week, you can try the resulting dish to make sure of the incomparable taste of cabbage salad with vegetables.

Cooking in Gurian style

Sunny Georgia, gentle sounds of melodious melodies and a table full of various dishes. Among all this feast, one cannot fail to notice plates with cabbage, which attracts with its bright colors.

Necessary components of the dish:

• beets (certainly the sweetest and reddest) - 6 pcs.;
• salt (not iodized), granulated sugar - 250 g each;
• parsley, zira, clove buds (3 pcs.), bay leaves, allspice;
• chili pods - 6 pcs.;
• fresh cabbage - 10 kg;
• horseradish roots, garlic heads - 150 g each.

Cooking technology:

1. 1. First of all, we proceed to get the brine, as it must cool completely. Pour 5 liters of well / bottled water into bulk enameled dishes. Pour salt and sugar, throw in spices and seasonings, heat the composition to a boil, set aside from the fire.
   2. We remove the top sheets from the cabbage, cut the head of cabbage into slices, as if it were a sweet watermelon. Shred parts of the vegetable into strips or squares. Gurian housewives divide forks into segments or sectors.
   3. Chop hot pepper pods into rings. We clean the horseradish and beets, cut into very thin plates. We free the garlic cloves from the husk, divide into slices or use as a whole. Finely rub the horseradish root.

1. We place the cabbage in layers in the prepared container (enamelled bucket, tank, tub), shifting thin strips with the rest of the components of the dish.
2. After finishing the decoration of vegetables, fill them with warm brine, leave under oppression for three days. Do not forget to pierce the mass with a wooden stick more often, releasing gases, activating the fermentation process.

If Gurian cabbage is intended for quick consumption, then after 4 days a spicy snack can be served at the table. Otherwise, we send the salting to the basement.

Daily cabbage in brine

Small urban premises do not allow storing a lot of canned vegetables, but cabbage in instant brine does not require large areas.

Composition of ingredients:

• sweet carrots - 6 pcs.;
• white vegetable - 2 kg;
• rock salt - 60 g;
• garlic cloves - 5 pcs.;
• granulated sugar - 150 g;
• daikon or radish - 1 pc.;
• vinegar (9%), vegetable oil (olive oil is also possible) - 150 ml each;
• filtered water - 1 l.

Cooking technology:

1. We process the cabbage, chop it into strips, put it in a wide basin.
2. We clean the root crops, cut into thin sticks or rub coarsely - we decide according to tastes. We send vegetables to the white component of the dish. Mix everything gently, put it in sterilized jars, compact the composition. We select spices and aromatic mixtures in the desired quantity - there are never too many seasonings!
3. A few words about garlic. We often notice that the teeth “turn blue” in the prepared preservation. Universal advice! Having freed the slices from the husk, we discard the damaged specimens, soak the rest for 3 hours in cold water. We use garlic in whole or chopped form, add it to the rest of the prepared products.
4. For a spicy dish, you can add chopped circles of chili peppers.
5. We heat drinking water in a saucepan, add salt and sugar, boil the mixture. At the end, add vinegar and oil. Pour the cabbage mass with marinade, pierce with a stick so that fragrant brine takes the place of the released air. A day later, we treat family and friends with a luxurious snack.

We send the workpiece to the balcony. After the first light frost, the dishes will acquire especially piquant and very pleasant notes.

Delicious pickle for cauliflower

A red-headed vegetable can instantly transform the simplest salad, making it a true decoration of the festive table. Delicious cauliflower brine is a source of appetizing food qualities.

Required products:

• salt (only coarse grinding without iodine) - 300 g;
• regular sugar - 300 g;
• red head;
• vinegar essence (70%) - 120 ml.

Meal preparation:

1. We fill the dishes with 5 liters of purified water, dissolve salt and sugar in it, add spices and spices, heat the liquid to a boil. Pour in the acid, mix, cool the composition, then filter.
2. To get rid of dirt and small insects, which also love cauliflower, leave the heads of cabbage for half an hour in a slightly salted aquatic environment.
3. We take out the vegetables, rinse, dry with napkins. Finely chop the forks divided into parts. Lightly grind the cut, adding a small amount of salt, and then put it in a clean pan or glass bottles. We tamp the vegetable mass, pour it with a warm spicy composition. Then we proceed in the usual way.

A delicious pickle for cauliflower is enriched with a high content of vitamins that have entered the liquid from a healthy vegetable.

The culinary traditions of preparing brine for vegetables cannot be taken as a kind of dogma. Each recipe is only a recommendation of its author. Talented improvisation will allow us to create no less delicious compositions of our favorite dishes.

I have cabbage with vinegar almost always on the table. It is convenient to make it quickly, you do not need to chop up thirty heads of cabbage, as we often do for making sauerkraut.

If you have an aversion to ordinary vinegar, then it is quite acceptable to change it, for example, to apple cider vinegar. But in general, this is a natural product - firstly. Secondly, it is added in such a small amount that it will not bring any harm. In general, some people lose weight on such a snack, I can even tell you how.

Our traditional salted, sour or sauerkraut has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the delicious preparation is ready, you need it right now and tastier, and with various additives, so that you can have potatoes for dinner or treat guests, so that they ask for the recipe and praise the hostess.

Cooking cabbage with carrots and vinegar

It's not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, refresh the color a little (you must admit, it looks very plain without carrots), Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have combined them in winter pickles.

Since I will only offer you recipes with vinegar here, I will tell you how you can replace the usual table or 70% essence. Apple will give a delicate flavor to such an appetizer, it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare with us, however, if you wish, you can find it.

Food preparation

What you need from the products:

• Medium cabbage fork per 1.5 kg
• 2 medium carrots
• 2 onions
• 2 bay leaves
• 8 peas of black and allspice pepper
• Half a glass of vegetable oil, at your discretion with or without a smell
• 5 cloves of garlic
• For personal taste, you can add a few cloves

• Liter of boiled water
• A tablespoon of salt and granulated sugar
• Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, no matter how much I tried to do for the winter, the jars are empty the next day, without waiting for winter at all.

We crumble heads of cabbage as for fermentation, it is better to take a special shredder, it is more convenient, more beautiful. Carrots are also three on a regular grater. Pour everything into a large bowl, knead a little with your hands, you can lightly salt if desired.

We cut the onion into half rings, just chop the garlic with a sharp knife, mix everything, put it in jars.

Boil the marinade in advance to cool. In addition to salt and sugar, we immediately throw bay leaves with pepper into the water, then vinegar and oil.

We put the cabbage in an already sterilized jar, add a fragrant marinade, you can try it in a day.

Kale recipe with apple cider vinegar

What is required for the recipe:

• 2 kg cabbage
• 2 small carrots
• Optionally, a couple of tablespoons of dill seeds

For the marinade:

• 2 glasses of clean water
• Tablespoon with a small slide of ordinary salt
• Half a glass of granulated sugar
• Half a glass of refined vegetable oil
• 1.5 tablespoons apple cider vinegar

How to cook:

It differs from the traditional pickled appetizer in its delicate sour taste with a slight hint of autumn apples.

We chop the heads of cabbage into straws as thin as possible. Carrots can be cut thinly, you can grind on a Korean or regular grater. We combine the vegetables in a wide, convenient bowl, add a little salt and remember well, until the juice is released. Pack everything into a sterile jar.

We prepare the marinade immediately with sugar, salt and vegetable oil, only when it boils add acid. Immediately pour hot marinade, cover with a lid. Let cool, then hide in the cold.

Marinade step by step

We take:

• Liter of water
• 3 heaping tablespoons of plain salt without additives
• 2/3 cup sugar
• Half a glass of sunflower oil, can be scented
• A teaspoon of vinegar essence

How to prepare the marinade:

We take filtered water for the marinade, you do not need to pour it directly from the tap with the smell of chlorine. We put it to boil, at the same time we dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it boil for about 5 minutes so that all the ingredients dissolve completely. Only then, in the already disconnected, but continuing to boil, we pour in acid, with such a marinade, jars are usually immediately poured.

Fast Food Recipe

What will we take:

• Kilo of cabbage
• Not too big carrots
• Half a glass of sunflower oil
• A bunch of any greens
• 5 cloves of garlic
• 2 bay leaves
• Half glass of sugar
• Tablespoon without top of salt
• 2.5 tablespoons of 9% vinegar
• A few peas of black pepper

How to marinate:

There is no water in the recipe, the brine will be made using cabbage juice. Therefore, we take a vegetable freshly picked, juicy, fresh, crispy. We shred finely, you can even rub it on a Korean grater if it rubs coarsely. Carrots, by the way, can be grated in the same way. Garlic will also be beautifully cut into strips or just crumbled.

We mix all the vegetables, only this time we will not crush, then the salad will turn out crispy. Just gently mix with a spoon from the bottom up, distributing all the ingredients evenly.

For the marinade, we will need a saucepan, the surface of which does not oxidize, enameled or stainless. Pour acid into it, pour out all the spices, sunflower oil there. we begin to heat and stir, we just need everything to disperse well, but we don’t let the marinade boil.

Pour warm into a saucepan, leave just in the room. It is necessary at first to make sure that all the cabbage is covered with marinade. A day later, a delicious snack can be eaten.

In banks for the winter

We will need:

• 2 medium cabbages, weighing about 3 kilos
• 6 medium carrots
• 3 large heads of garlic

For the marinade:

• One and a half liters of water
• A glass of 6% vinegar
• A glass of granulated sugar
• A glass of sunflower oil
• Half a glass of table salt
• 5 laurel leaves
• 10 black peppercorns

How to cook cabbage for the winter:

It is convenient to cook such an appetizer in a deep enameled pan or bucket, and then lay it out in liter jars.

First we chop a head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush, or you can crumble. Mix everything evenly in a bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as soon as possible. As soon as it starts to boil, pour out the oil with acid, wait a little more until it boils again.

Immediately pour the hot marinade into a bowl with cabbage, mix and distribute into jars so that the cabbage and liquid are equally divided. Sterilize for 20 minutes, close the lids.

Cabbage with vinegar for weight loss

As promised, I will give a recipe for a good salad. I usually start to eat it intensively in the spring, in order to bring myself more or less back to normal by the summer. In general, it is a pleasure to lose weight on this vegetable, so many things can be cooked, and there are very few calories. But how much good, the simplest cabbage salad will definitely help you lose a few kilos if you move at least a little, and not sit.

We will take:

• 500 gr cabbage
• 2 tablespoons vegetable oil
• 2 spoons of apple cider vinegar
• Salt to your taste

Cooking:

We cut the head of cabbage into strips, salt a little, remember, add acid, vegetable oil, you can have a few cranberries, mix, let it brew a little.