Pickled cabbage fast food. Instant Cabbage Salad: Delicious and Easy

Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled instant cabbage retains all its beneficial properties and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 sweet pepper
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Cover the jars with plastic lids on top and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Pickled Red Cabbage "Quick"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Often in our life there are such moments that we need a recipe with which you can quickly build a delicious dish. Most often, the basic ingredient for such snacks is white cabbage. Its taste, juicy and spicy, goes well with many products. Basically, fast food can often be found in the refrigerator in the summer. A light snack, ideal for eating in the late evening, so as not to spoil the figure with high-calorie dishes, or a great option as an addition to a side dish to dilute the taste.

It turns out very juicy and tasty in its qualities. The sweetish taste of a pear makes the taste of the appetizer very unusual; real gourmets will like the salad. The pleasant, spicy aroma of the spices that are put in the dressing is one of the highlights of the recipe.

For a quick cabbage salad, you need:

• White cabbage - 360 g;
• Bulb - 120 g;
• Pear "Conference" - 230 g;
• Dried raisins - 80 g;
• Olive oil - 70 ml;
• Cinnamon - 10 g;
• Sugar - 25 g;
• Cognac - 20 ml;
• Vinegar 9% - 15 ml;
• Ginger root - 30 g;
• Salt - 6 g.

Cooking process:

1. Peel the cabbage from the upper leaves, rinse the rest of the impurities, chop. Knead the mass with your hands, first sprinkling with salt so that it becomes limp and gives juice.
2. Peel the onion from the skin, cut into half rings. Mix vinegar with water and sugar, pour over the pickling product for 30 minutes, then drain the liquid.
3. Heat a small amount of cognac on the stove to make it boil. This is necessary for the alcohol to evaporate. If such a product is given to children, then cognac should be excluded altogether. Peel the ginger root, cut into small pieces, add to the boiling liquid. Also add cinnamon, boil for 2 minutes. Then peel the pear washed in advance, cut the pulp into cubes, and pour the hot cognac mixture on them. The product will be fed with delicious pairs, will transfer them to the whole salad.
4. Rinse the raisins well, pour boiling water for half an hour so that the dried fruit is soaked and soft in texture.
5. For dressing, it is worth adding one tablespoon of the marinade, which was prepared for the pear, with cognac to the vegetable oil. Mix liquids thoroughly.
6. Pour the prepared products into a deep plate, drain the marinade from all the ingredients first. Drizzle the salad with the oil mixture and mix thoroughly.

Cabbage salad with bell pepper

Such a wonderful dish more than once justified its name ““, because indeed, the amount of vitamins in the dish simply rolls over. The recipe is known to everyone from deep childhood, especially widespread in catering establishments. The products that you need for cooking can always be found at home.

For a quick kale salad you need:

• White cabbage - 360 g;
• Sweet pepper - 230 g;
• Turnip onion - 90 g;
• Carrots - 190 g;
• Salt - 7 g;
• Sugar - 5 g;
• Olive oil - 40 ml;
• Vinegar 9% - 25 ml.

Quick fresh cabbage salad:

1. Prepare all vegetables in advance. They must be fresh and elastic in order for the dish to turn out very juicy and aromatic in taste. The main secret that lies in this recipe is hidden in the dressing, which, when mixed with products, forms a wonderful tandem, so that the flavors are revealed from the arc side.
2. Wash the cabbage, separate the leaves that are on top, chop the rest into thin strips. Mix vinegar, salt and sugar with a small amount of water, stir until the bulk products are completely dissolved, pour the chopped mass with this mixture. Knead with your hands to make the product softer, leave to marinate.
3. Wash and peel the carrots, cut into thin strips or grate on a coarse grater to make long strips.
4. Remove the skin from the onion, chop.
5. Peel the Bulgarian pepper from seeds and stalk, rinse the product inside and out, chop into strips. For beauty, you can take several multi-colored fruits.
6. Mix chopped products, pour olive oil and stir.

TIP: A quick push of the stalk into the product, and then pulling it out, will help to quickly clean the pepper. So the ingredient can be cleaned without using a knife.

Quick cabbage salad with carrots

Possessing a pleasant, piquant aftertaste, as well as summer freshness. Light dressing makes the dish a little sour, pleasant to the taste. A snack with a very low calorie content, so you can safely eat for those who follow their figure.

For a quick salad with cabbage you need:

• Cabbage forks - 370 g;
• Juice of half a small lemon;
• Sugar - 25 g;
• Fresh carrots - 170 g;
• Salt - 8 g;
• Oil - 65 ml.

Instant Cabbage Salad:

1. Peel the cabbage from the leaves located on top, rinse the rest with water, cut thinly. Put the mass in a dish, sprinkle with salt, knead with your hands so that the juice appears.
2. Rinse the carrots, peel, chop with a coarse grater.
3. For the sauce, mix the oil with lemon juice and sugar. Wait for the sugar grains to dissolve.
4. Put the products in a bowl, season them with the resulting sauce.

Cabbage salad in a hurry

Such a simple recipe has been known to everyone since the 90s, when it gained a significant peak of its popularity. This dish was prepared only on special occasions, for the holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.

Ingredients (for 4 servings):

• Crab sticks - 260 g;
• Cabbage head - 340 g;
• Cucumbers - 140 g;
• Sweet corn - 180 g;
• Salt - 6 g;
• Mayonnaise - 70 ml.

Cabbage salad is quick and tasty:

1. Peel the crab sticks from the packaging, chop them into small cubes.
2. Rinse the cabbage, remove unnecessary leaves, chop the rest finely. Fold the resulting straw into a dish, mash with salt so that the juice stands out.
3. Peel the onion, cut into small cubes.
4. Cucumbers should be firm and young, with a strong fresh aroma. Separate the ends with a knife, and cut the vegetables themselves into strips.
5. Open the corn, drain the marinade, and add the grains themselves to the salad.
6. Mix the products, season the salad with mayonnaise.

Quick White Cabbage Salad

The recipe contains products that are very unusual in their combination, which eventually form a very tasty salad. But still, the appetizer belongs to the category of fast, although not very popular dishes. The freshness of vegetables in the recipe goes well with soft cream cheese, and the spice of ginger gives the dish a sharp touch.

Salad Ingredients (for 4 servings):

• White cabbage - 350 g;
• Sweet pepper - 2 pcs;
• Feta cheese - 130 g;
• Bulb - 1 pc;
• Ginger root - 40 g;
• Lemon juice - 30 ml;
• Salt - 6 g;
• Ground pepper - 3 g;
• Greens - 35 g;
• Olive oil - 60 ml.

Cooking process:

1. Prepare the cabbage for cutting. To do this, it is worth clearing the head of cabbage from external leaves, and rinse well from dirt. Chop the vegetable into small strips.
2. Separate the stalk from the bell pepper along with the seeds, rinse, cut into strips.
3. Cut cream cheese into large cubes.
4. Peel and grate the ginger on a fine grater.
5. Greens that you like, wash and chop.
6. Mix lemon juice with vegetable oil, add salt there.
7. Season the products with the resulting sauce, mix the salad.

Instant marinated cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your loved ones hungry and prepare a delicious dish in a short time. In addition, instant cabbage salad with beetroot is saturated with vitamins and nutrients, which is very important for the body. Instant cabbage salad with beetroot is a great option for a light meal, and also useful for those who are concerned about the correctness of their diet.

1. Instant Spicy Cabbage - 15min!

Very fast cabbage - 15 minutes and you're done!
Cooking: We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. Mix everything. Making the marinade: We put one and a half liters of water on fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Pour cabbage with hot marinade (Cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour hot, straight from the stove. Cabbage will stand in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. They used to do it in the usual way I had to wait until she ferments, starts to sour.

And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!

2. Cauliflower in marinade

I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.

Wash the cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot between the layers, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables as well.
Marinade: 3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice. Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.

3. "Pleasure" (especially for non-lovers of zucchini)!

This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Onion cut into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt All this in a large container, gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7 liters) and erase for 15 minutes.
All!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova. Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (can be a little less) - 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 tablespoons of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickening with a knife. Grate carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper). Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade. Put under pressure and leave to marinate for a day at room temperature. Then put in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and delicious! Ingredients:- 2 kg of cabbage, 3 carrots, 3 beets For marinade:- 0.5 liters of water - 3 tablespoons with a slide of sugar - 3 tablespoons without a slide of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of crushed garlic Cooking: 1. Shred the cabbage. 2. Grate carrots and beets. 3. Cook the marinade: boil everything for 10 minutes. 4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy .... Required: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If there is no vegetable, then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all vegetables. And add there: rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes. Bank immediately. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many second courses, and it is easy and simple to prepare such cabbage. Delight your loved ones with such a delicious cabbage! Ingredients: Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc For marinade: Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put in a saucepan. It turns out a lot. For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate on its own). Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets. Marinade: 150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar 2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water Cooking: 1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar. 2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade. 3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Cooking: Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for lovers of spicy) Gently place the “piles” in a jar, sprinkling with carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.

For the preparation of brine from the calculation for one 3-liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into a jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I want to bring to your attention my favorite recipe, according to which I ferment cabbage. This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator. Show in full .. And this is important in the conditions of city apartments, where there is a catastrophic shortage of storage space for preservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:- fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (dissolve 3 tablespoons of salt with a slide in 2 liters of BOILED water); - for two days in the warmth, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone); - on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.

One of the most useful and popular vegetables is cabbage of various types. A lot of tasty, light and mouth-watering dishes are prepared from it. A fresh young head of cabbage is often used to create vitamin salads: the range of interesting recipes is very wide.

How to make fresh cabbage salad

One of the most popular side dishes is cabbage salad of different varieties. The snack is ideally combined with meat and fish dishes, it is used as an independent low-calorie snack. How to make cabbage salad? There are many ways to cook a white, red, colored vegetable. Such dishes take a minimum of time and products, and the result is “you will lick your fingers”.

A light snack is prepared with carrots, cucumbers, tomatoes, eggs, corn, sausage, chicken, crab sticks, beans, and other ingredients. The dishes are seasoned with mayonnaise, sour cream, vinegar, lemon juice, vegetable oil. Before preparing a salad from fresh young cabbage, you need to buy the necessary ingredients that are available at any grocery store.

cabbage salad recipes

If a novice cook does not know how to make a cabbage salad, or an experienced hostess wants to diversify the daily menu, then there is plenty to choose from. Below is a list of popular methods for preparing a versatile, satisfying snack for the whole family. It remains just to choose a step-by-step cabbage salad recipe and start creating treats.

with carrots

A very simple, light and tasty kale salad with carrots is a great option for those who are just learning how to cook. A vegetable appetizer is dressed with a small amount of sunflower oil or lemon juice (can be replaced with classic or apple cider vinegar). Such a side dish will perfectly complement a dinner of meat or fish. To prepare food, you will need a minimum set of components.

Ingredients:

• white fork - 300 grams;
• onion - ½ part;
• carrot - 2 pcs.;
• lemon juice - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• salt, sugar - ½ tsp each;
• black pepper - to taste.

Cooking method:

1. The main product is thinly sliced ​​with a sharp knife. The mass is laid out in a deep container, sprinkled with salt and crushed with hands so that juice appears.
2. The carrot is chopped on a coarse grater, half of the onion head is chopped into half rings. All vegetables are mixed to make an assortment, as in the photo.
3. Next is the dressing: lemon juice, sugar, butter, salt and pepper are combined. The snack is poured with the resulting composition, mixed.
4. The dish should be marinated for 20 minutes.
5. Instant salad cabbage is ready!

With vinegar

Another good side dish option is fresh cabbage salad with vinegar. The appetizer is quickly made at home, it comes out very appetizing, crispy. This dish contains fresh vegetables, so it is very healthy for adults and children. A light salad of red cabbage and other vegetables is being prepared. The garnish is seasoned with ordinary table or apple cider vinegar.

Ingredients:

• onion - 1 head;
• beets - 1 pc.;
• red fork - 1 pc.;
• carrot - 1 pc.;
• vinegar - 1 tbsp. l.;
• herbs, salt, pepper - to taste.

Cooking method:

1. Vegetables are cut into strips. Everything is placed in a deep container.
2. Then cabbage, beets, carrots, onions are salted, peppered and flavored with vinegar.
3. Chopped greens are added to the garnish, it is mixed and served to the table (photo attached).
4. Cabbage salad goes well with any kind of meat.

From young cabbage

The following original recipe will fit well into the holiday menu or everyday diet. Spring diet cabbage salad for weight loss is very quickly done, it does not require special culinary knowledge to create it. The composition of the dish can be called unusual, because the main vegetable is complemented by dried fruits, berries and citrus. It remains to buy the necessary products and start cooking.

Ingredients:

• young white cabbage - 1 fork;
• carrots - 4 pcs.;
• orange - 1 pc.;
• dried apricots - 100 g;
• dried cherries - 30 g;
• cranberries - 200 g;
• honey - 2 tbsp. l.;
• green tea with jasmine - 1 tsp;
• salt.

Cooking method:

1. Tea is brewed, infused for 5 minutes, filtered. The drink is filled with cherries, dried apricots (leave for half an hour).
2. Cherries are pitted, dried apricots are cut into pieces.
3. The skin of an orange is removed with a grater and mixed with honey. Juice is squeezed out of the pulp.
4. Cranberries are ground through a sieve (or crushed with a blender), combined with citrus juice.
5. The carrot is cut into strips, poured with an orange-cranberry mixture, infused in the refrigerator for 30 minutes.
6. Cabbage is chopped into thin strips, salted, mixed with the rest of the ingredients.
7. The garnish is seasoned with honey and orange peel.

with cucumbers

A traditional summer recipe for a vitamin snack is fresh cabbage and cucumber salad. It turns out tasty, very fragrant and light for the body. Vegetable salad is best consumed freshly prepared, in a day it will no longer be so tasty and crispy. As a dressing, you should use sunflower oil plus lemon juice. A minimum of components will provide a maximum of taste delights.

Ingredients:

• white young vegetable - 300 g;
• onion - 1 head;
• cucumbers - 2 pcs.;
• lemon juice - 1 tbsp. l.;
• unrefined sunflower oil - 2 tbsp. l.;
• greens (parsley, cilantro, dill);
• salt.

Cooking method:

1. The main component is chopped into straws with a sharp knife.
2. The cabbage is slightly salted, gently rumpled with hands until the juice is released.
3. Peeled onions, cucumbers are cut into half rings, combined with a white vegetable.
4. Products are poured with lemon juice, oil, mixed.
5. The dish is decorated with greens, served at the table.

For the winter

In the cold season, no one will refuse to enjoy a crispy, delicious side dish. Korean-style spicy vegetables are often prepared, and the Chinese method is also popular. You can make a winter cabbage salad according to a simple recipe. A red-headed vegetable in jars looks bright, attractive and appetizing. It pairs very well with many foods, such as apples. Winter harvesting will turn out crispy, spicy, healthy.

Ingredients:

• red-headed culture - 700 g;
• green apples - 120 g;
• onions - 2 heads;
• horseradish root - 10 g;
• vinegar - 2 tbsp. l.;
• cinnamon, salt - to taste;
• lavrushka, cloves, peppercorns - 3 pieces each.

Cooking method:

1. The main product is thinly chopped or rubbed on a special grater.
2. Apples are peeled, seeds, cut into strips.
3. Horseradish root is crushed with a fine grater.
4. The onion is cut into half rings.
5. Oil is poured into the pan, heated. Salted cabbage is stewed a little over low heat.
6. Apples, horseradish, onions, spices are added to it. The dish is brought to a boil.
7. After the vegetables are removed from the stove, mixed with vinegar and laid out in glass jars.
8. The workpiece is sterilized under covered covers for 40 minutes at a temperature of 100°C.
9. The snack container rolls up. Cools upside down.
10. Winter spicy salad, as in the photo in culinary magazines, is ready.

With bell pepper

There are types of snacks that are necessary to strengthen immunity, maintain a beautiful figure and overall tone. For example, fresh cabbage salad with bell peppers will be a good "cure" against beriberi in the cold season. For the dish you need a small amount of food and very little free time. The result is a juicy, crunchy, flavorful side dish.

Ingredients:

• white vegetable - 400 g;
• fresh tomatoes - 200 g;
• Bulgarian salad pepper - 200 g;
• table mustard - 1 tsp;
• sunflower oil - 3 tbsp. l.;
• vinegar - 1 tsp;
• granulated sugar - 1 tsp;
• salt, herbs - to taste.

Cooking method:

1. The cabbage is finely shredded. The skin is removed from the tomato, they are cut into circles.
2. Bulgarian pepper is freed from seeds, cut into rings.
3. The components are combined in one dish.
4. The salad is dressed with a mixture of salt, vegetable oil, mustard, sugar, and vinegar. Mixes well.
5. The dish is decorated with dill sprigs, served at the table.

From white cabbage

Ingredients:

• main product - 1 head;
• tomatoes - 1 pc.;
• cucumber - 1 pc.;
• parsley, green onions - one bunch each;
• vegetable oil - 1 tbsp. l.;
• salt pepper.

Cooking method:

1. The main component is cut into thin strips.
2. Cucumber, tomato are chopped in half circles.
3. Onion, parsley finely chopped.
4. Products must be seasoned with vegetable oil, salt, pepper and mix.
5. Salad of fresh white cabbage is ready.

Sausage

If there is a desire to surprise and please loved ones with something tasty, then cabbage salad with sausage is a very good option. The appetizer is very easy to prepare, this process will take 10-15 minutes. The dish successfully combines the juiciness of Beijing cabbage, the satiety of sausage, peas and a nutritious mayonnaise dressing with garlic. Unusual treats will please guests and will be remembered for a long time.

Ingredients:

• Beijing type of vegetable - 1 fork;
• canned green peas - 200 g;
• smoked sausage (for example, servelat) - 200 g;
• garlic - 2 cloves;
• eggs - 2 pcs.;
• mayonnaise - 2 tbsp. spoons;
• greens, salt - to taste.

Cooking method:

1. The main product is cut into strips or torn by hand into large pieces.
2. The sausage is cut into thin strips, boiled eggs - into cubes. The greens crumble.
3. The components are poured into a salad bowl, peas are added to them.
4. A garlic sauce with mayonnaise is made, the salad is seasoned, salted and mixed well.

with an apple

Another unusual snack option is a quick salad of cabbage and apples. For the preparation of an unusual snack, a red-headed vegetable, apples, nuts, hard cheese, and honey are used. All components of the dish are softly and harmoniously combined with each other, creating a special flavor palette. Sweet and sour cabbage salad is desirable to insist in a cold place for 20 minutes.

Ingredients:

• red-headed vegetable - 450 g;
• apples - 1 pc.;
• celery - 2 stalks;
• cheese - 100 g;
• carrot - 2 pcs.;
• assorted any nuts - 150 g;
• olive oil - 6 tbsp. l.;
• liquid honey - 1 tbsp. l.;
• orange juice (natural) - 5 tbsp. spoons;
• salt, pepper - to taste.

Cooking method:

1. Cabbage forks are finely chopped. The chopped vegetable is salted, slightly crushed by hand.
2. The carrot is rubbed with a coarse grater, the apple is cut into thin slices.
3. Celery is cleaned of hard fibers, finely chopped.
4. Vegetables and fruit are mixed, laid out in a deep bowl.
5. Dressing is made: you need to combine honey, orange juice and oil.
6. Salad is poured with marinade, salted, pepper is added. The mass must be mixed.
7. The container with a snack is covered with a saucer, sent to the refrigerator for 20 minutes.
8. The cheese is cut into cubes, the nuts are crushed with a knife. Ingredients are added to a savory side dish.

with corn

A juicy, tasty salad of fresh cabbage and corn is an ideal side dish for almost any dish, especially meat. To make such an appetizer, it will take no more than 20 minutes. A light, simple treat with a white vegetable, carrots, corn and a delicious dressing successfully diversifies a boring daily diet. It is worth trying the cabbage salad recipe once in order to use it many times later.

Ingredients:

• carrot - 1 pc.;
• canned corn - 1 can;
• white fork - 1 pc.;
• lemon juice - 1 tbsp. l.;
• garlic - 2 teeth;
• vegetable oil - 2 tbsp. l.;
• salt pepper;
• greenery.

Cooking method:

1. The main product is thinly sliced, sprinkled with salt, lightly pressed with hands.
2. Carrots are chopped on a grater, combined with cabbage.
3. The liquid is drained from the corn, the ingredient is added to the vegetables.
4. The dressing is as follows: lemon juice + oil + chopped garlic + black pepper.
5. Add the marinade to the appetizer, mix everything thoroughly, garnish with herbs - and the dish is ready.

Delicious cabbage salads - cooking secrets

Before you prepare a cabbage salad, you need to familiarize yourself with the features of creating a side dish. There are several simple culinary secrets for the perfect snack:

1. The thinner the cabbage is cut, the juicier and tastier the appetizer will be.
2. It is advisable to always grind the vegetable with salt, but carefully so that the salad does not turn out to be overdried, like a “rag”.
3. Fresh cabbage salads should be flavored with a little lemon juice, table or apple cider vinegar. The dish will get an unusual sour taste.

Video

I propose to cook my favorite salad: delicious pickled cabbage, which can be eaten in 12 hours. This vitamin salad in my family is on the table almost every day. It can be prepared for future use and stored in jars, or you can immediately serve it to the table.

Ingredients:

• white cabbage - 1 kilogram (small forks);
• carrots - 1 piece;
• sweet pepper - 1 piece;

for marinade;

• water - 0.5 liters;
• vinegar 9% - 6 tablespoons;
• sugar - 7 tablespoons;
• salt - 1 tablespoon;
• hard cheese - 100 grams;
• sunflower oil - 80 milliliters.

Delicious pickled cabbage. Step by step recipe

• To prepare pickled cabbage, we need to take an enameled pan and boil water in it.
• Add salt, sugar and vegetable sunflower oil to boiled water. We mix everything so that the bulk ingredients dissolve: and only then add vinegar.
• Take the pot off the stove and leave it.
• Advice. Vinegar must be poured into the marinade when it is well heated, but removed from the stove, as the vinegar evaporates during boiling.
• Separately, we rub the carrots on a coarse grater: pre-washed and peeled. Cut into strips sweet bell pepper.
• Cut the cabbage fork or grate it on a cabbage grater. For this salad, you need to take cabbage of medium and late varieties of maturity. Early cabbage for pickling and salting is not suitable, because it will be too soft.
• We mix vegetables: you can do it with your hands.
• Arrange cabbage salad in jars. From this amount of vegetables, one liter jar and one half liter can be obtained.
• We fill our cabbage with hot brine: it is thanks to this that the cabbage and pepper salad will be ready the next day.
• When the cabbage salad in the jars has cooled, put it in the refrigerator. And leave for 12-16 hours.

Advice. You can add bay leaves, allspice, peppercorns and even cloves to the marinade if someone likes it. And for sharpness, cut a third of a pod of red hot pepper.

• When serving, cabbage can be crushed with parsley. Pickled cabbage is very crispy and tasty.

If you have a lot of cabbage, then I suggest you another way to pickle cabbage.

• To do this, cut the cabbage into strips. The thinner the straw, the faster the cabbage will ferment. We rub one carrot on a large grater. Mix everything thoroughly in a large bowl. Cabbage should be well salted: with the calculation of 3 tablespoons of rock salt per kilogram of cabbage. Don't be afraid to oversalt the cabbage.

Advice. For salting vegetables, cabbage, cucumbers, tomatoes, you need to take only rock salt: by no means iodized!

• Next: Sprinkle dill seeds on top of the salt. And mix again. We let the cabbage stand for 5 minutes and put it in jars, pressing it tightly (tamping). For the preparation of pickles, jars can not be sterilized (do not boil).
• Next, we pierce the cabbage with a knife in a jar to the very bottom in several places. This is necessary in order for the gases that are formed during the fermentation process to come out. We cover the jar with cabbage with a napkin and put it in a warm place. After 3-4 days, the cabbage will be ready to eat. It can be stored in the refrigerator or in the basement. If you like more acidic sauerkraut, then leave it for another day in a warm place.
• Such sauerkraut can be served with onions and vegetable oil. And it is also perfect for fillings in pies, dumplings. It can also be stewed and fried. Cabbage dishes are especially good during Lent. During heat treatment, you can add a little fresh, grated cabbage to sauerkraut. Then the dish will not be so sour.
• Advice. If you don’t have fresh cabbage, and sauerkraut is slightly peroxidized, you just need to rinse it in cold running water: the excess acid will go away and the cabbage will be suitable for further cooking.

There is another way to cook pickled cabbage with hot brine.

• For this salad, cut the cabbage leaves into small cubes: approximately 3-4 centimeters. We put them in the pan not all at once, but in parts.
• On top of the cabbage we put chopped raw beets in circles: you need to take three small beets per kilogram of cabbage. We spread sliced ​​​​carrots on the beets, and slices of garlic on top (for this salad you need one head of garlic). And we repeat again: cabbage, then beets, carrots and garlic.
• When all the vegetables are put in a saucepan, they must be seasoned with hot marinade. The proportions of the ingredients for the brine can be taken from the recipe for quick pickled cabbage with carrots. The technology of preparation is the same.
• When the vegetables filled with marinade have cooled down, we remove the pot with cabbage in a cold place so that all vegetables are saturated with marinade. After 3-4 days, cabbage can be served at the table. It will be not only very tasty, but also presentable. Its red leaves will be a good decoration for any table, and sweet and sour taste is a great addition to meat or fish dishes.

Pickled cabbage salad with carrots can be prepared at any time of the year, but it is especially good in autumn, when all the vegetables are ripe and filled with juices - and they are not at all expensive.