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Swallow your tongue! Original recipes for delicious quick and conventional cabbage, pickled in pieces

Swallow your tongue! Original recipes for delicious quick and conventional cabbage, pickled in pieces


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What a festive table, but without a delicious snack? Today on our table there will be a colorful, tasty, healthy and, which is important for these times, a budget snack: pickled cabbage in slices! For such pickling, not only white cabbage is suitable, but also red cabbage and even cauliflower.

It is not for nothing that the appetizer is called world or, more simply: folk. The way of cutting gives a special flavor to the dish: in pieces. This makes the cabbage more aromatic, crisp and juicy. Consider how to sentence her deliciously in our article.

Features of pickling in large pieces

Attention: The main feature of the sauerkraut marinating recipe is the way the cabbage heads are cut. Heads of cabbage for this harvest are worth buying dense. The method for cutting cabbage is in large pieces or squares with a side of at least 3 cm. If you follow this simple advice, cabbage will remain crispy even after pouring it with hot marinade.

Carrots and beets, if present in the recipe, are also usually placed raw and cut into rings or strips. If garlic is present in the recipe, then put it in whole cloves or finely chopped. Sometimes cabbage is pickled with hot pepper pods... Peppers can be cut into rings or strips. Bell pepper - cut horizontally into strips or just halves.

Pros and cons of the recipe

It is worth noting the pros and cons of cooking pickled cabbage in slices. Pickled cabbage, unlike sauerkraut, cooks very quickly, but it is infused for only a couple of hours! Unlike sauerkraut, the sourdough process of which is rather capricious, pickled cabbage is a favorite among young housewives.

It is absolutely certain that even a beginner in the kitchen can handle the preparation of pickled cabbage. The only relative disadvantage is the presence of a bite in recipes.

Buy good quality vinegar... For example, you can use grape. Its cost, of course, is higher than the price of an ordinary apple cider. A bottle of such vinegar 0.25 liters - about 55 rubles. But such vinegar gives aroma, special piquancy and some softness.

If you have not found such a product on the counter of the store, then ordinary vinegar will do. The main thing is to observe the dosage according to the recipe, and then the snack from the jar will be fresh and tasty many months after preparation!

With all the visible advantages, we are obliged to warn those who suffer from exacerbations of stomach diseases. Pickled dishes perfectly diversify the table, but people with low acidity of gastric juice, they, alas, are contraindicated, you need to remember this. If you have pancreatitis, kidney disease, or allergic reactions to this product, it is best to refrain from consuming this snack.

Vegetable choice: white, colored or red?

The choice of cabbage is the key to the success of a delicious snack on the festive table. Most often, white and red cabbage is used for pickling. But lovers of cauliflower will not be disappointed either: you can take it for the recipe too.

  1. White cabbage - a storehouse of vitamins. It contains A, C, PP, group B and rare U. It is vitamin U that makes cabbage curative for diseases of the gastrointestinal tract, heals ulcers and erosion. This vegetable contains essential organic acids as well as:
    • fructose;
    • fiber;
    • potassium;
    • calcium;
    • iron;
    • manganese;
    • iodine;
    • phosphorus;
    • sulfur;
    • zinc.

    For those on a diet, great news: the calorie content of white pickled cabbage per 100 grams is only 56 kcal. If you eat 100 g of this snack, you get 0.93 g of protein, 3.7 g of fat, 4.5 g of carbohydrates. More information about the calorie content, benefits and dangers of pickled cabbage can be found in this article.

  2. Red cabbage also good for marinades. By and large, in appearance, it differs from the white one only in color: the head of cabbage is painted with a bright purple color. This phenomenon is easy to explain: there is a special pigment - the flavonoid anthocyanin.

    The substance is a powerful antioxidant, protects cells from destruction, promotes the elimination of toxins from the body. The main advantage of this cabbage is that it can help normalize blood pressure.

    The fact is that regular consumption of this cabbage helps to restore the elasticity of blood vessels. Another advantage of red cabbage is that it has much more vitamin C, exactly twice, and carotene - as much as 4!

  3. Cauliflower also has its merits. The main advantage of cauliflower: it contains 2 times more protein than white cabbage, and three times more vitamin C.

As for the disadvantages of red cabbage and cauliflower, then it is, perhaps, one: the price. The cost on store counters is higher than that of the classic white cabbage.

Which grade to take?

This is not an idle question. Suitable for long-term fresh storage, should not be taken for pickling in pieces. They are tough and not juicy at all!

  1. White cabbage varieties suitable for pickling:
    • Glory 1305.
    • Present.
    • Belarusian.
    • Anniversary F1.
  2. Red cabbage varieties suitable for pickling:
    • Kalibos.
    • Example F1.
    • Mikhnevskaya.
    • Rodima F1.
  3. Cauliflower varieties suitable for pickling:
    • Baldo F1.
    • Bora.
    • Vinson.
    • Summer resident.

How to marinate in the classic way with carrots?

So let's get started. The amount of ingredients can be anything, but it is important to keep the proportions!

Inventory:

  1. a can with a capacity of 3 liters;
  2. nylon cover;
  3. pan;
  4. cutting board;
  5. knife.

Ingredients:

  • Cabbage - 2 kg.
  • Carrots 2 pcs.
  • Garlic - 1 pc.
  • Bay leaf 4 pcs.
  • Coriander - 1 tsp
  • Sunflower oil - 0.5 l.
  • Water - 1 liter.
  • Salt - 2 tablespoons.
  • Sugar - 3 tablespoons.
  • Vinegar 9% - 6 tablespoons.

Preparation:

  1. Clean the head of cabbage of sluggish leaves, wash, cut the stump altogether, as it can worsen the taste of the finished snack. Cut the head of cabbage prepared in this way into small pieces - as you wish, about 3 cm each piece, it all depends on your hands.
  2. We clean the carrots, wash them thoroughly. After water procedures, cut into thin circles or halves of circles.
  3. Mix carefully chopped vegetables with your hands in a plate with finely chopped garlic, bay leaf and coriander seeds. Slightly crush. We put them in a sterile pre-prepared jar. We put it pretty tightly. We spread it in such a way that there is a little space at the top.
  4. Marinade. We boil a liter of water. Add sugar, vegetable oil and salt to boiling water. Stir until sugar and salt are completely dissolved. Cook for three minutes. After three minutes, pour in the vinegar. Cook for one more minute. We remove from the fire. Let stand for a couple of minutes.
  5. Now about how to marinate, in fact: pour the hot (but not boiling!) Marinade into a jar of cabbage.

    Advice: To prevent the hot marinade jar from bursting, dip a sterilized tablespoon into it. This little trick will save your jar from cracking.

    Pour the marinade in such a way as to leave about two centimeters to the edge of the neck. We cover with a nylon lid.

  6. After the cabbage has stood for about an hour, it will cool down. We put it in the refrigerator and leave it overnight.

In the morning, pickled cabbage, our folk snack according to the classic recipe, will be ready. After treating the home-made, the remaining cabbage can be put back in the refrigerator or in a cool place. The longer it stands, the tastier it will be!

Whip up recipe with vinegar

Every hostess has a force majeure. Guests will come to dinner, but there is no good snack! What to do? Then prepare cabbage according to the Provencal recipe! A spicy, aromatic and delicious snack!

Ingredients:

  • Cabbage: 2 kg.
  • 1 large carrot.
  • Garlic - 3-4 cloves.
  • Sugar - 0.5 cups.
  • Salt - 1.5 tablespoons
  • Black pepper 5 peas.
  • Ground coriander - 1/4 tsp
  • Cloves - 3-4 things.
  • Olive oil 4 tablespoons.
  • Vinegar 9% 110 ml.

Preparation:

  1. We prepare cabbage in the same way as in the classic recipe. Next, cut the cabbage into slices. Let's accept. Chop the carrots on the coarsest grater or cut into thin slices. Finely chop the garlic or press through a press.
  2. Mix vegetables, add salt, sugar, oil and spices.
  3. Put it in an enamel pan, and put oppression on top! You can put a jar of water for example.
  4. Let's send the pan to a cool place. After a few hours, the snack will produce good juice and be done! You can serve with cranberries.

More instant pickled cabbage recipes can be found here.

We recommend watching a video about pickling cabbage in slices in a quick way:

How else can you cook?

Based on these two recipes, you can prepare different variations of the appetizer.

Pickled cabbage slices can be made very spicy... To do this, you can add hot spices to taste to the marinade, for example, chili peppers, or seasonings for Korean carrots. We wrote about the methods of cooking spicy pickled cabbage with black or red pepper in our article.

Large pieces with beets

If you marinate with beets, then, guided by the main classic recipe, add beets to cabbage and carrots. For 1 kg of cabbage, you need 1 carrot and 1 small beet. Cut the beets into strips. The marinade is exactly like the classic recipe. Surprisingly, such cabbage in the store costs several times more than in the classic version!

We recommend watching a video about pickling cabbage with beetroot slices:

Color

If you decide to please guests and households with pickled cauliflower, then remember an important point: before pickling cauliflower, boil water in a saucepan, salt and boil cauliflower in it for 5 minutes. Then follow the classic recipe.

We recommend watching a video about marinating cauliflower with carrot slices:

Spicy with pepper and garlic

Pickled cabbage in pieces with bell pepper will look especially festive... It is important to remember the proportions: for 1 kg of cabbage you need 200-250 g, preferably red bell pepper. Cut it into strips and add to the cabbage and carrots cut into pieces. Next, we follow the classic recipe.

Sweet

Some people like pickled cabbage sweeter. In this case, following the classic recipe, it is worth adding not three, 5 tablespoons of sugar.

Feeding options

Serving an appetizer effectively is very simple. Place onion, cut into half rings, in a plate with a snack. The onion will be soaked in cabbage brine and will be a great addition to the dish! You can also try this option: pour with olive or sunflower oil, add green onions. Looks fresh and elegant.

Cabbage served with cranberries looks spectacular... Try slicing pickled cabbage!

Conclusion

Pickled cabbage is a world snack, which is not a shame to put on the table and will not ruin the family's budget! But how! That's why it is - and a national snack, in our style!


Watch the video: SAUERKRAUT - Like Grandma Used to Make (February 2023).