Pickled cabbage has never tasted better. Cabbage marinated with citric acid. Sweet pickled cabbage with raisins

Benefits of white cabbage

White cabbage has long been used in medicine as a unique and universal remedy for the treatment and prevention of many diseases. Due to the content in it of an almost complete set of vitamins necessary for a full-fledged human life, it remains an indispensable product on our table.
For example vitamins A, B are necessary for the normal functioning of blood vessels, C, B1, B2 help improve blood circulation, strengthen immunity, U serves as a prevention of stomach and duodenal ulcers.
Benefit white cabbage remains unchanged during pickling. It is also used in cosmetology. If you have dry skin and factory creams and ointments cause irritation, try using the softening effect of this country beauty.
If a take into account the cost of a cosmetic product from a fork and a jar of an expensive brand, then this folk remedy, of course, wins not only in terms of money but also as a result of a cosmetic procedure. The skin after it "looks one hundred percent". Masks from this vegetable have a whitening effect and are used in the fight against age spots. It moisturizes the face well, making it soft and velvety.
most simple and useful mask cabbage is easy to make at home.
grind half a head of cabbage and 1 carrot in a meat grinder. Squeeze out the juice and put a spoonful of honey and yogurt into the resulting slurry. Apply the mass on the face for 10-15 minutes and rinse with warm water.
Benefit white cabbage is also in its body-cleansing properties. Cabbage juice not only treats duodenal ulcers, but also promotes weight loss. Therefore, you can gobble up salads (but of course it is better without oil, salt and mayonnaise) without limiting yourself.
One one of the disadvantages of white cabbage juice is the formation of gases. The appearance of gases is caused by the fact that its components contain substances that decompose the remnants of food accumulated in the intestines. That is why the use of white cabbage is in its ability to cleanse the body, fight constipation. If after drinking the juice you feel discomfort, add a little carrot juice to it.
But do not add salt to drinks and salads. Of course, every product with it becomes tastier, but it is harmful to the body and destroys most of the nutrients.
Useful cabbage and chronic gastritis diseases of the liver and spleen. Drink 1-2 cups of warm juice twice a day before meals. Try to be treated only with fresh juice. A drink that has stood in the refrigerator for more than two days loses its healing properties.
Fresh cabbage juice with sugar can also be used as a medicine for cough and hoarseness, one teaspoon 3-4 times a day.
At diseases respiratory tract drink the juice of half a fork with a spoonful of honey. For sore throats, gargle with it half-diluted with water.
If a you have stomach cancer, anemia or Graves' disease, take half a glass of drink 2 times a day 1 hour before meals. The duration of such therapy is a month.
Cabbage helps with pain of various etiologies. Tie a sheet to a sore spot and cover with a warm bandage, the ailment will soon pass.

This recipe is part of the "Cooking Together - Cooking Week" campaign. Discussion cooking on the forum -

Pickled cabbage, salted cabbage is one of the common and favorite dishes on our table. AT holidays or in the usual ones, we get a jar of this delicious product.

There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or chopped finely and finely. But in the recipes below, we will pickle the cabbage in pieces.

Cabbage in this version is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.

Required Ingredients:

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

We clean the garlic. We take jars, put chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this is worth 10 minutes, prepare the marinade. Put salt, sugar in water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, vinegar. Pour jars with boiling marinade, roll up, turn upside down and leave to cool.

When the jars are cool, put them away for storage.

Cabbage pieces in jars in brine under iron lids

To prepare this recipe, we need:

• white cabbage - 1 large head
• carrots - 3 pcs.
• salt - 50 gr.
• sugar - 50 gr.
• vinegar 9% - 50 gr.

We cut the cabbage into pieces, grate the carrots or cut into thin circles.

We put cabbage and carrots in a jar, tamping each layer

Then we put the jar under the press in the refrigerator for one day. After the time has passed, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist.

Spicy (burning) cabbage with large pieces of beets. Fast Food Recipe

Ingredients:

• Cabbage - 700 g.
• Beets - 1 pc.
• Garlic - 2 cloves
• Vinegar 9% - 70 g.
• Sugar - 1 tsp
• Salt - 2 s. l.

We clean the cabbage and cut into square pieces (you can use any).

We clean the beets and cut them into either pieces or cubes.

We put it all in the bank. Add garlic, bay leaf. You can add various spices.

We are preparing the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove it.

Quick pickling cabbage slices

It is quite simple and fast way pickle cabbage slices.

Take the following ingredients:

• Cabbage - 1 kg.
• Carrot - 1 pc.
• Garlic - 4 cloves
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 cup
• Vegetable oil - 1 cup

Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Finely chop the garlic or squeeze through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, pour hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.

Pour it all into a jar and leave to stand for a day. After that, you can eat.

And in this video you can see how to quickly pickle cabbage.

Almost everyone loves spicy and crispy pickled cabbage. Simple calculations show that 2 kg of pickled cabbage contains only 763 kcal. This is really a welcome snack on any table, a great addition to meat, fish, boiled potatoes and other dishes. Now there is no need to pickle cabbage in large batches - it is a vegetable available at any time of the year, and during long-term storage it darkens and acquires a slightly grayish tint. You can prepare 2-3 jars for the winter, and then try another recipe from an endless number of options.

Pickled cabbage - food preparation

You can pickle any kind of cabbage - both white and red. It acquires a very delicate taste after a few days. The difference between sauerkraut and pickled cabbage is the addition of vinegar and a small amount of sugar. As a rule, the hot brine is prepared first. Red cabbage itself is tougher, but when marinated, it becomes soft and tender. White cabbage is simply made for pickling. Any cuisine in the world can provide us with their recipes.

Pickled cabbage for the winter - the best recipes

Recipe 1: Classic Pickled Cabbage with Carrots

This is the easiest recipe, economical, requiring a minimum of products. Cabbage, carrots and a few cloves of garlic - enough to get a few pounds delicious snack in any dishes - meat, vegetable or mixed.

Ingredients: cabbage (2-3 kg), garlic, carrots (2 pcs), ground red pepper. Brine: for 1 liter of water, half a glass of sugar, 2 tablespoons of vinegar and 2 tablespoons of salt. Spices to taste, be sure to bay leaf.

Cooking method

We cut the cabbage into square pieces, carrots into half rings, and pass the garlic and red pepper through a press. We put cabbage and carrots in a jar, shifting with a bay leaf. For brine, dissolve salt and sugar in hot water, add vegetable oil and vinegar. Fill the jar with brine, cover with a lid and insist at room temperature. temperature 1-2 hours. Then we put it in the refrigerator for a day. You don’t have to store such cabbage in the refrigerator for too long - it is eaten very quickly.

Recipe 2: Georgian Pickled Cabbage

Among the countless ways of cooking Georgian cabbage, we will choose the one where the cabbage is cut into squares, and the beets are chopped into strips. Greens can be chosen according to your taste, Georgians prefer celery. According to this recipe, the cabbage turns out to be crispy, but soft on the outside. Pickled vegetables without a sweetish aftertaste, with an emphasis on salt and acid.

Ingredients: cabbage (1.5 heads, about 3-4 kg, beets (1 pc.), Carrots (2 pcs.), Garlic (1 head).
Marinade
Water (3 liters), bay leaf, black peppercorns, allspice, salt (8-9 tablespoons), sugar (1-1.5 cups), vinegar (50 g), red hot pepper to taste.

Cooking method

Prepare 2 three-liter jars. Cut the head of cabbage into 4 parts, then one more time along. Cut the pieces across into large squares. We disassemble the leaves, we get neat large squares. Beets and carrots are rubbed on a coarse grater. Finely chop the garlic and mix with carrots. Put cabbage and vegetable mixture in jars. We tamp each layer with a pestle or hands. Leave beets with carrots on top.

Marinade

Pour sugar and salt into the pan, put the bay leaf and spices. Fill with water and bring to a boil. Cool the brine a little and pour into jars. You should get 3 liters of marinade, this is quite enough for 2 three-liter cans of cabbage. We put the cooled cabbage in the refrigerator for 1 day. Ready cabbage every day will only become tastier.

Recipe 3: Korean Pickled Spicy Cabbage Chimcha

Korean dishes have firmly settled on our tables. The main secret is not only in soy sauce and an abundance of spicy seasonings, but also in incredibly easy way cooking. It is enough just to follow the technology correctly so as not to miss little secret in this dish. Chimcha also has his own secret. This is a very salty brine, initially without spices. After the cabbage is well salted, the cabbage is smeared with spices by hand. You can take ordinary white cabbage, but Koreans also love Beijing cabbage.

Ingredients: cabbage (10 kg), salt (0.5-1 kg), garlic (200-300 grams), bitter red pepper.

Cooking method

Dilute salt in warm water. We prepare the cabbage - we cut the velok into 4-6 parts and fill it with saline. We leave it to soak 3-4 days. Acute impregnation - twist red pepper and peeled garlic in a meat grinder. Remove the cabbage from the brine and rinse in running water. We coat the cabbage leaves with a sharp mixture and place in a container. We put oppression on top and stand until soured. Without hot pepper, cabbage is stored longer, in which case it is added directly to the plate and mixed immediately before eating. Keep refrigerated.

Chimcha can be prepared in a slightly different way. Finely chop the cabbage with a shredder and grind with hot pepper. Add salt and garlic and set to sour. No yoke needed.

Recipe 4: Pickled Cabbage with Mushrooms

Pickled mushrooms with cabbage is a fairly common combination. Forest autumn mushrooms are most suitable - they are stored longer and have a richer taste. It is best to use white, boletus, russula, rows, boletus, honey mushrooms.

Ingredients: cabbage (2 kg), carrots (1 kg), boiled mushrooms (2 kg), onions (1 kg), vegetable oil (0.5 liters), vinegar (300 ml), salt 3 tbsp. spoons, sugar 7 tbsp. spoons.

Cooking method

Boil the mushrooms in advance, rinse with cold water, let the water drain. We wash and clean vegetables, chop cabbage, grate carrots on a coarse grater, and simply cut the onion into small half rings. Stew onions and carrots in oil, add cabbage and boiled mushrooms, add a little oil. Simmer over low heat for 30-40 minutes. We mix the finished cabbage and lay it out in jars, roll up the lids and cool. A wonderful appetizer for any table - a festive or ordinary dinner is ready! Store in a dark cool place.

Recipe 6: Pickled Cabbage with Horseradish

This is a favorite snack for everyone, you can cook it with red cabbage. Ingredients: cabbage (2 kg), horseradish root (30 grams), currant leaves (10 grams), parsley, celery. Tarragon, dill seeds, red pepper (5 grams), garlic (20 grams).
Marinade: water (1 liter), salt, sugar (20 grams each), vinegar (1 cup).

Cooking method

First, prepare the marinade - dissolve sugar and salt in boiling water. Pour the vinegar into the cooled solution. We shred cabbage in the form of thin straws, pass the horseradish root through a meat grinder. Just cut the garlic into slices. We cover the bottom of the jar with currant leaves and herbs, put dill seeds and cabbage. Pour in the marinade. After a few days, the snack is ready.

From the finished pickled cabbage and pickled mushrooms, you can separately prepare a salad. Add a little green onion and 3-5 cloves of garlic, season with vegetable oil. You can also prepare a salad with pickles or pickled peppers.

From the history of cabbage

Cabbage was introduced into culture in the most ancient times. According to archaeological excavations, it was used during the Stone and Bronze Ages. The ancient Egyptians mastered the technology of growing cabbage, probably the very first. Then the ancient Greeks and Romans joined them, in their arsenal there were 3-10 varieties. In 1922, while compiling his book, Decandol described about 30 varieties, today their number has increased to 100. He highly appreciated beneficial features cabbage Pythagoras. The ancient Greek mathematician and philosopher personally engaged in its selection. Cabbage came to the Slavs from Greco-Roman colonists from the Black Sea region. This annual plant grows all over the world, especially in temperate countries. Vegetation period - 125-175 days, late varieties grow up to 245 days.

Who can guess three times which cabbage preparation will require a minimum of time and effort, and then you won’t pull it off the dish by the ears? Yes, yes, this is it - pickled cabbage! Crispy and spicy-flavored, almost everyone loves it. And not only as an appetizer with clear-cold vodka, but also as part of salads, vinaigrettes, and as a great addition to boiled potatoes, meat or fish.

Not so long ago we remembered how best. Let's try less today classic recipe cabbage preparations. We'll try to marinate it.

Any kind of cabbage is pickled - white and red, cauliflower and Beijing, there would be a desire, mood, and everything you need at hand. Today we will talk about pickled white cabbage. And believe me, pickling cabbage - extremely profitable workpiece. Arguments? Please!

• Fast

You don't have to wait to pickle cabbage 2-4 weeks, while it is fermenting (as when preparing sauerkraut), you do not need to sterilize (as when preparing salads), but you just need to pour marinade - and in a day or two it is ready for use!

• Cheap

See how much pickled cabbage costs in the store. And it will immediately become clear: homemade will cost you much cheaper, especially if you have your own cabbage, from the garden!

• low calorie

100 g of pickled cabbage do not even reach 50 calories; while the dish contains vitamins C and B9, aluminum, zinc and potassium, manganese, copper and organic acids.

• Delicious

Everyone will have fresh cabbage “nearby” all winter, in the basement or in the nearest store, but deliciously crispy pickled cabbage is far from being in every home. Therefore, the winners will be those hostesses whose table is tastier.

Have you already decided to make a couple of jars of pickled cabbage for the winter? Then it is worth refreshing the memory of the main points of this exciting process.

What gives cabbage its sweet and sour charm and pungency? Marinade. Therefore, its preparation must be taken seriously and with all responsibility.

The main components of the marinade are water, salt, sugar, vinegar and spices. You ask: “What if I don’t like vinegar?”. There is an answer to this question, and more than one:

• if you have aversion to table vinegar, replace it with apple or wine. Then in any recipe where table vinegar is found, just count required amount, given the different concentrations (for example, 100 ml of 9% table vinegar \u003d 150 ml of 6% apple);
• if you are against vinegar at all, you can replace it citric acid or freshly squeezed lemon juice;
• adherents of the "old school of culinary" still successfully use pills aspirin.

Spices will add a specific charm to the marinade: bay leaf, cloves, black and allspice peas, red pepper, celery. Some housewives like to add a little coriander, cinnamon or dill seeds. Various combinations of these spices will help you never repeat yourself, and then each jar of pickled cabbage will be a new feast of taste and a pleasant discovery.

It all starts with a knife. We thought about what recipe you would use to make the blank - and go ahead, crumble and chop. And that's what's good about cabbage: no matter how you cut it - into 6 parts, into 8, into small pieces or thin straws - all of it in the pickle will be good!

What to pickle cabbage with

Well, here it is - who loves what. Cabbage is compatible with many vegetables, friendly with berries and spices. What can be used to pickle cabbage:

• Carrot
• Beets
• Bulgarian sweet pepper
• hot pepper
• Apples
• Mushrooms
• Garlic

The selected ingredients are also cut or rubbed: beets - rings, apples - quarters, peppers - straws or slices, and carrots can be cut into circles, curly straws, or even put under a coarse grater.

All harvested vegetables are either mixed or laid in jars in layers. How tastier? And everything will be delicious - the main thing is that you like what you do)

It's good when recipes are passed down from generation to generation. Then family secrets are not lost, and there is a base on which you can experiment, adding something new and original to what has long been tested. Here is one of those recipes.

Cabbage prepared in this way is very "neutral" - it can serve in winter both as a snack and as component salads and vinaigrettes. The natural color of the dish will give the table a traditional and "homemade" feel.

To prepare one 3-liter jar, you need the following products:

• White cabbage - 1 medium fork
• Carrot - 1 piece (medium)
• Garlic - 3 cloves
• Pepper black peas - 9-10 pieces
• Bay leaf - 3 pcs
• Salt - 2 tbsp
• Sugar - 1 tbsp
• Acetic acid - 1 tsp
• Water - 1 l

Chop the cabbage both into strips and into pieces (it will look very beautiful on the table), put the carrots on a coarse grater or cut into thin circles. At the bottom of a sterilized 3-liter jar, put peeled garlic cloves and bay leaf, then fill it to the top with cabbage and carrots, trying to crush it more tightly.

Marinade
Add salt and sugar to 1 liter of water, bring to a boil and cook over low heat for 8-10 minutes. Pour cabbage in a jar with boiling marinade and only now add vinegar (if necessary, you can add boiling water to the top). Roll up or twist with a metal lid, wrap until completely cool.

In the next video, Grandma Emma will show you one of the easiest recipes pickled cabbage with carrots, peppers and apples.

Pickled cabbage "Provencal" (from Irina)

And this recipe will appeal to lovers of bright juicy taste. Bulgarian pepper and nutmeg add a unique originality to the sweet and sour dish.

• White cabbage - 1 kg
• Carrots - 3 pieces (medium)
• Bulgarian sweet pepper - 2 pcs
• Pepper sweet peas - 4 pcs
• Nutmeg - 1/4 nut
• Bay leaf - 3 pcs

For marinade:

• water - 300 ml
• salt - 70 g
• sugar - a little less than a glass (225 g)
• apple cider vinegar 4% - 300 ml

Chop the white cabbage into strips, grate the carrots on a coarse grater, cut the pepper into half rings. Mix everything in a large enamel bowl or saucepan, add bay leaf, allspice and grated nutmeg.

Pour salt and sugar into the boiled water, turn off the fire after a minute and pour in the vinegar. Pour prepared cabbage with ready-made hot marinade and press down with a load of such weight that all cabbage is covered with marinade.

After 6-7 hours, put the pickled cabbage into prepared jars and close with plastic lids. Store in a refrigerator or cellar at a temperature of +3...+4°C. This crispy juicy appetizer will not leave any of your guests indifferent!

Cabbage cooked according to this recipe turns out beautiful ( Pink colour) and sharply vigorous.

• White cabbage - 1 fork per 2-2.5 kg
• Carrots - 2 medium
• Beets - 1 large
• Garlic - 1 large head
• Bay leaf - 2-3 pieces
• Allspice peas - 2 pcs
• Salt - 2.5 tbsp. spoons
• Sugar - 150 g
• Vinegar 9% - 150 g
• Sunflower oil - 150 g
• Water - 1 l

Cut the cabbage into slices of 3 x 3 cm or rectangles, cut the beets and carrots into strips or put them under a coarse grater, cut the garlic into thin slices or crush in a garlic press. Mix vegetables (except garlic) in a large bowl or saucepan.

Marinade
Add oil, salt and sugar, bay leaf and pepper to the water, bring to a boil and boil for 1-2 minutes. Turn off, pour in the vinegar and add the garlic. If you like spicy and spicy, you can add pepper to taste.

Pour the prepared cabbage with hot marinade and leave it under pressure for a day (so that the marinade covers the vegetables). Then put into prepared jars, close with lids and send to the cold. Such cabbage will be ready in 3-4 days, but the longer it stays in the cold, the tastier it becomes.

And in the next video, Bogdan Ribak will tell and show how to cook delicious pickled cabbage in Georgian

In the owner's notebook

• It is best to pickle cabbage in glass, enamelled or wooden utensils. Aluminum utensils cannot be used for these purposes.
• Remaining marinade should not be poured: after 2-3 days, you may need to add it to the blanks - during this time, the cabbage can absorb the brine, and the level of marinade in the jars will drop slightly.
• Keep in mind: when adding beets or bell pepper pickled cabbage will be sweet.
• Pickled cabbage is perfectly stored in a closed container in the cold. If you opened a jar, you need to "handle the contents" in a week. Then the cabbage will become tasteless.
• Stir-fried pickled cabbage suitable for pies or dumplings. Try it, you won't regret it!