Instant pickled cabbage - quick and very tasty! Fresh cabbage salad with vinegar like in a cafeteria

Cabbage is one of the most popular vegetables all over the world. It has its own medicinal properties. Many are accustomed to associate it as a dressing for borscht or one of the ingredients for salad. One of the most popular preparations is an excellent snack for your table.

There are several tips for preparing it. Almost all varieties are suitable for pickling this wonderful vegetable, not just white cabbage. It is advisable to choose tight forks. It also goes well with other vegetables, carrots, bell peppers, beets and many others.

Today we will walk you through 5 simple and quick recipes for making pickled cabbage. I also suggest checking out the wonderful recipes.

Ingredients:

Cabbage - 1 fork
Beetroot – 1 (large)
Garlic – 10 cloves
Bay leaf – 5 – 7 pcs.
Peppercorns - to taste
For the marinade:
Water – 1 liter
Salt – 2 tbsp. spoons
Sugar – 150 gr.
Vegetable oil - half a glass
Vinegar 9% – 150 gr.

Cooking method:

1. Peel the cabbage from the upper, soft leaves. We cut it, cut out the head of cabbage, cut into petals (sizes at your discretion).

2. Peel the garlic and chop it into circles.

3. Wash the beets under running water and cut into strips.

4. Now let's prepare the marinade. Pour 1 liter of water into an enamel pan, add 2 tbsp. spoons of salt, 150 gr. sugar, vinegar 9% and vegetable oil. Mix everything thoroughly, put it on the fire and bring to a boil.

5. Meanwhile, take a large dish, bowl, bucket or pan and begin to layer the ingredients. First cabbage, then beets, garlic, bay leaf and pepper, until the very top of the container.

6. The marinade has boiled, turn it off and pour in our prepared ingredients.

In order for the cabbage to cook faster, you need to pour hot marinade over it.

7. Cover the bucket with a plate and put pressure on it so that the cabbage is completely in the marinade.

8. When the marinade has cooled completely, put the cabbage into containers and put it in a cool place.

Serve to the table, enjoy your meal.

Instant cabbage recipe with vinegar

Ingredients:

Cabbage – 1 kg.
Carrots – 1 pc. (average)
Bell pepper – 1 pc. (average)
Garlic - to taste
For the marinade:
Water – 450 ml.
Salt – 1 tbsp. spoon of salt (heaped)
Sugar – 100g.
Vegetable oil – 100 ml.
Vinegar 9% - 100 ml.

Cooking method:

1. Peel the cabbage from the top leaves and chop finely.

2. Then peel the carrots, rinse under running water and grate on a coarse grater.

3. Wash the bell pepper, cut out the stem, seeds and cut into strips.

4. Peel the garlic and cut it as desired.

5. Place the cabbage in a saucepan, knead it with your hands until it shrinks slightly and releases juice.

6. Add carrots and mix well.

7. Then add pepper, garlic and mix gently with your hands.

8. Prepare the marinade. Pour 450 ml into an enamel pan. water, add 1 tbsp. spoon of salt, 100 gr. sugar, 100 ml. vegetable oil.

9. Place on the fire, bring to a boil (if desired, you can add black peppercorns and bay leaf). Let it simmer for 2-3 minutes, add vinegar and remove from heat.

10. Pour the hot marinade over the cabbage and mix thoroughly, tamp lightly so that the liquid appears on top. Then we place a plate and a weight on it.

11. Leave at room temperature for 6 – 8 hours, then transfer the resulting workpiece into a glass container and put it in the refrigerator. Bon appetit.

Delicious pickled cabbage in a jar for the winter

Ingredients:

Fresh cabbage – 1.5 – 2 kg.
Carrots – 1 large
For the marinade:
Water – 4 glasses (for 1 3-liter jar)
Salt – 1 tbsp. spoon
Sugar – ½ cup
Vinegar (70%) - 1 tbsp. spoon
Pepper - to taste
Bay leaf - to taste

Cooking method:

1. Start cooking the marinade. Pour 4 glasses of water into an enamel pan and put on fire. When the water starts to boil, add half a glass of sugar, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of vinegar essence, bay leaf and peppercorns to taste, mix everything and taste (you can add more ingredients if you wish).

2. We begin to boil the marinade, cover with a lid and let it boil for 10 minutes.

3. At this time we will chop the cabbage. We take and peel the top leaves, and then finely chop.

4. Peel the carrots, rinse and grate them on a coarse grater. Place carrots and cabbage in one container.

5. The marinade is ready, strain and let it cool a little.

6. Take a 3-liter sterilized jar, pour the marinade into it and begin to place the ingredients, compact it so that the cabbage is in the brine.

7. Then close the jar with a nylon lid and put it in a cool place. Bon appetit.

How to cook sweet cabbage

Ingredients:

White cabbage - 1.5 kg;
Carrots (small) - 1 pc.;
Bay leaf - 2-3 pcs.;
Coriander beans - 1 tsp;
Refined vegetable oil - 3-4 tbsp. l.

For the marinade:

Water - 0.5 liters;
Sugar - 0.5 cups;
Coarse salt - 1 tbsp. l.;
Vinegar 9% - 0.25 cups.
Glass with a capacity of 200 ml.

Cooking method:

1. Shred the cabbage thinly and place it in a large container.

2. Wash the carrots, peel them, add them to the container and mix well.

3. Take a 3-liter jar, fill it with cabbage, bay leaf and coriander seeds. We compact it well, fill the jar to the top and pour in vegetable oil.

4. In order to prepare the marinade, we need. Pour water into a saucepan, add salt, sugar, put on the stove and boil for about 3 minutes. After boiling, pour in the vinegar, after 10 minutes remove from the stove. Pour it into a jar, close the lid, let it cool at room temperature, then put the jar in the refrigerator for 8 hours. After 8 hours, the workpiece is ready and can be served. Bon appetit.

Video recipe for marinated cabbage pieces

Enjoy your meal!

With vinegar, this is a very easy-to-prepare dish that can be served at a regular dinner table at least every day. It should be noted that for this you do not need to purchase a lot of expensive and overseas ingredients. After all, such a vitamin salad is made using simple and affordable products. If you are an avid summer resident, then the presented dish will cost you pennies. This is due to the fact that it only includes vegetables and aromatic spices.

Step-by-step salad recipe

Cabbage with vinegar is the perfect combination that allows you to make a tasty and very aromatic dish for the dinner table. For this salad we will need:

maximum fresh white cabbage - about 700 g;
medium juicy carrot - approximately 300 g;
sweet salad onions (it is better to take white ones) - 2 small pieces;
deodorized sunflower oil - 120 ml;
apple cider vinegar - approximately 20 ml;
fine table or sea salt - dessert spoon;
granulated sugar not too coarse - ½ small spoon;
fresh garlic cloves - 2 pcs.

Product processing

Cabbage salad with vinegar is so simple and easy that even the most inexperienced housewife can prepare it herself. First, you need to rinse the white vegetable well, removing all the surface leaves from it. After this, you need to chop the cabbage into very thin strips using a sharp knife.

It is also necessary to peel the onions and carrots, and then chop them one by one. The first vegetable should be cut into very thin half rings, and the second should be grated (preferably coarse).

Preparing the dressing

To make cabbage salad with vinegar juicy and aromatic, it must be seasoned with a special sauce. To prepare such a filling, you need to combine deodorized sunflower oil, fine salt, granulated sugar, and crushed garlic cloves in one bowl.

Forming the dish

How should you properly form a vegetable salad? Cabbage, carrots, vinegar and onions are placed in a large enamel bowl, and then vigorously kneaded with hands until the ingredients produce enough juice and become soft. After this, they must be seasoned with pre-prepared dressing and mixed thoroughly.

We present a vegetable salad to the dinner table

After the cabbage salad with vinegar has been seasoned, it should be placed in a deep bowl and immediately placed on the table. It is advisable to serve the vitamin dish to guests before or along with a hot lunch.

Quick salad of cucumbers and white cabbage

If you have no desire to tinker in the kitchen for a long time, then we suggest using the following recipe. It will allow you to make not only a tasty, but also a quick vitamin salad. Cabbage, cucumber, vinegar are its main ingredients. We will tell you further in what quantity to take them.

So, we need:

fresh white cabbage - about 800 g;
deodorized olive oil - 3 large spoons;
small fresh cucumbers - approximately 300 g;
fine granulated sugar - dessert spoon;
balsamic vinegar - 2 large spoons;
medium-sized salt - use to taste.

Cooking method

The main ingredient of this dish is fresh cabbage. Salad with vinegar requires the use of cabbage. Although some housewives easily replace it with the Beijing one.

So, to prepare a spicy vitamin salad, you need to thoroughly rinse the cabbage and then cut off all the outer leaves. Next, you need to chop the vegetable into thin strips. After this, you need to rinse the fresh cucumbers, peel them if they are bitter, and cut them into half circles.

After processing the vegetables, you should begin to form the dish. To do this, you need to place cucumbers and cabbage in one bowl, season them with deodorized olive oil, balsamic vinegar, granulated sugar and medium-sized salt. After mixing the ingredients with a spoon, they should be left in the refrigerator for ¼ hour, and then presented to the household along with any hot dish.

Unusual salad with vegetables and raisins

How can you change the taste and make a vitamin salad more satisfying? Cabbage, vinegar, sugar, salt and carrots are a standard set of ingredients for such a dish. However, it can be easily supplemented with any ingredients you wish.

So, to prepare an unusual vitamin salad we will need:

maximum fresh white cabbage - about 250 g;
red salad onions - 2 small pieces;
deodorized sunflower oil - 3 tablespoons;
fresh Chinese cabbage - approximately 250 g;
brown seedless raisins - about 100 g;
apple cider vinegar - large spoon;
fine table or sea salt - use to taste;
granulated sugar is not too coarse - 1/3 of a small spoon;
marinated sea cabbage - 100 g.

Preparing Ingredients

Before forming a vitamin salad, you should rinse the raisins well, pour boiling water over them and leave in it for half an hour. In the meantime, you need to start processing the vegetables. White cabbage and Chinese cabbage must be rinsed in cool water, peeled from surface leaves, and then chopped into fairly small strips. After this, you should peel the red onions and chop them into half rings.

Formation process

After processing the vegetables, you need to combine white and Chinese cabbage in one bowl, then season them with salt and knead them with your hands so that the products become as soft as possible. After this, add half rings of red onion, washed seedless raisins, pickled seaweed without brine, add granulated sugar, deodorized sunflower oil and balsamic vinegar. Finally, all ingredients must be mixed with your hands and placed in a deep salad bowl.

We present vitamin salad with raisins for lunch

After the ingredients are thoroughly mixed with vinegar, oil and spices, the salad should be kept in the refrigerator for ¼ hour. Next, it must be served to household members or invited guests along with bread or any hot dish.

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it keeps well in the refrigerator for a whole month without losing its taste at all.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Be it a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared 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 slightly more complex recipes. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

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

For the 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 vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

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, use tight, strong forks to cook it.

2. Peel the carrots and grate them using a Korean carrot grater.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

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

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

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

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the 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 the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

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

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

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

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

Preparation:

1. Cut the cabbage into fairly large pieces. You can first cut the forks 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 “disintegrate” 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 the garlic and cut into long thin slices.

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

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare 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. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

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

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

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

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

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

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

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

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

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

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 teaspoon

For the marinade:

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

Preparation:

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

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

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

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

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

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

7. Place 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 until completely cool. Then put it 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 very tasty recipe

We will need:

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

For the marinade:

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

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the 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 just before putting it in a container so that they do not darken.

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

6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

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

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. 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 until completely cool.

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

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video 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, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
You can cut forks into strips, large or small pieces, or even into quarters
You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, and 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 off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this diversity will help you prepare completely different versions of pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

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 paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

Cabbage is a universal product not only for preparing various dishes, but also for winter preparations. If you marinate it, it will be ready to eat almost immediately. This technology allows you to preserve beneficial properties.

The autumn harvest is best suited for preservation. Among the huge number of recipes, I chose several options for preparing a delicious snack. We will add various products and spices to it, and also use cold and hot methods. By the way, from this vegetable you can also make a spicy snack, which is not inferior to spicy zucchini, called « ».

These methods of marinating can be used not only in the fall for winter preparations, but also at any time of the year when you want to serve a delicious snack.

To increase shelf life, you should use only high-quality and natural products and follow the recipe.

This appetizer is a frequent guest on the table. It is prepared for holidays and on ordinary days. Ideal with meat dishes and also used for salads. The vegetable is ready to eat after 12 hours.

Ingredients:

1 kg cabbage;
1 sweet pepper;
1 carrot;
0.5 l of water;
7 tbsp granulated sugar;
1 tbsp salt;
6 tbsp 9% vinegar;
80 ml vegetable oil.

Preparation

First of all, let's prepare the marinade. Place salt, sugar, and sunflower oil in a saucepan with boiling water. When the liquid boils, turn off the heat and pour in table vinegar.

Grind the washed carrots on a grater. Remove the seeds from the bell pepper and cut into strips.

Remove the top limp leaves from the head of cabbage. Now chop the cabbage in the required quantity.

Place all prepared products in a separate bowl and mix them by hand.

Place the salad tightly in glass jars and fill with the prepared brine. We put the snack in the refrigerator.

After 12 hours, the delicious dish is ready to eat. Bon appetit!

How to quickly prepare cabbage so that it is crispy and juicy

There are a huge number of recipes for pickled cabbage. To choose the right option for yourself, you should try several cooking methods. I offer step-by-step instructions for preparing crispy cabbage.

Ingredients:

3 kg of white cabbage;
1 carrot;
100 ml vinegar;
200 ml sunflower oil;
3 peppercorns;
3 bay leaves;
2 tbsp salt;
100 g granulated sugar.

Preparation

In order not to be distracted during the preparation process, we will prepare all the products. Remove the top leaves of the cabbage and peel the carrots. We wash the ingredients with running water.

Cut the cabbage into strips of small thickness, and chop the carrots on a grater.

Mix the vegetables in a separate container, add peppercorns, bay leaves, table salt, sugar and pour in vinegar and oil.

Place the salad in sterilized jars and leave to marinate at room temperature for a couple of days. After which, crispy cabbage can be served.

If you want to keep the snack for the winter, then it should be stored in a cool place.

A quick recipe for cooking cabbage in hot brine with vegetable oil

This salad is served with fish, meat, side dishes, and is also an excellent snack for vodka. Pickled cabbage is always served at the holiday table. But on weekdays it is also used to prepare a healthy dinner.

Ingredients:

1 head (2.5 kg) cabbage;
3 carrots;
3 cloves of garlic;
1 liter of water;
100 ml sunflower oil;
100 ml table vinegar;
1 cup of sugar;
2 tbsp salt.

Preparation

We prepare all the necessary products. Thinly slice the cabbage and grate the carrots. Mix the chopped vegetables in one bowl.

Peel the garlic and chop it in any convenient way. If you like to add this ingredient to your dishes, then be sure to get an early harvest.

To prepare the marinade, we boil water in a saucepan, then add oil, vinegar, granulated sugar and table salt. Pour hot brine over salad.

Cover the container with a lid and leave for a day, stirring occasionally. We distribute the finished vegetables into sterile jars and put them in a cool place.

After a day, the appetizer can be served. Stored in a cool place for a long time.

Delicious pickled cabbage with beets and apple cider vinegar

A dish prepared according to this recipe will be ready within a day. Therefore, take this option into account. The pickling process itself is quite simple, and even an inexperienced housewife can make such a preparation without much effort.

Ingredients:

2 kg cabbage;
5 cloves of garlic;
250 g beets;
1 liter of water;
150 ml apple cider vinegar;
5 peppercorns;
1 bay leaf;
3 tbsp salt;
3 tbsp sugar.

Preparation

Wash the peeled cabbage and leave for a few minutes to drain excess liquid. Cut into fairly large pieces. Peel, then chop the garlic and grate the beets.

Pour water into a saucepan, add all the necessary ingredients and after boiling, cook for about 10 minutes. At the end of cooking, add table vinegar.

Place cabbage, chopped garlic and beets in layers in a sterile jar one by one. Pour in the brine and leave the appetizer for 24 hours.

It is better to store the salad in the refrigerator. Take out the right amount from the jar when needed.

If you don't like chunky snacks, you can simply chop the vegetable to your liking. This will not change the taste.

How to quickly marinate cabbage with bell peppers: recipe for a 3-liter jar

This vegetable can be prepared with various products. To make the appetizer tasty, we will add a small amount of sweet pepper to it. In just one day, the aromatic and juicy cabbage will be ready.

Ingredients:

2 kg of white cabbage;
3 bell peppers;
2 carrots;
2 cloves of garlic;
1 onion;
2 tbsp 9% vinegar;
2 tbsp salt;
100 g white sugar;
3 tbsp vegetable oil.

Preparation

Peel the sweet pepper from seeds and cut into strips. We chop the cabbage in any convenient way: on a special grater, with a knife, in a food processor. Grate the carrots and chop the onion and garlic, as shown in the photo below.

Place the vegetables in a bowl and add salt, vinegar and sunflower oil. Mix everything well and leave for 2 hours to marinate.

Now all that remains is to put the salad into sterilized jars and close the lids. It is better to eat the snack after a couple of days, when the food is well soaked in the marinade.

Pickled sweet cabbage with vinegar in 2 hours

If you urgently need a cabbage snack, it can be made in just a couple of hours. This salad has a sour and sweet taste. You can pickle vegetables using this recipe at any time of the year.

Ingredients:

1 kg cabbage;
1 carrot;
1 onion;
250 ml water;
50 ml olive oil;
30 ml table vinegar;
50 g sugar;
1 tbsp salt.

Preparation

We wash, peel and cut the necessary vegetables into small pieces or strips. Carrots and onions should be the same size. Then mix everything in a separate bowl.

To make the marinade, add sugar, table salt, vinegar and lastly oils to a saucepan with water.

Place the container on the stove and bring to a boil, and immediately remove from the heat.

Pour the cooled brine over the vegetables and leave for a couple of hours at room temperature.

For the salad to have a more pronounced taste, it should be sealed in sterilized jars and left in the refrigerator for 2-3 days. This makes it even tastier.

How to prepare cabbage for the winter in large pieces in a saucepan

Thanks to this recipe, we get a complete salad, which can serve as a separate dish or served with meat or a side dish. If you wish, you can prepare cabbage in jars if you plan to store it until winter.

Ingredients:

1 fork white cabbage;
200 g carrots;
100 g celery stalk;
200 g sweet pepper;
200 g onions;
150 ml apple cider vinegar;
100 g salt;
150 g sugar;
Garlic;
Peppercorns.

Preparation

We prepare all the necessary vegetables, wash and cut into small pieces of any shape. But we cut the cabbage into fairly large pieces, as shown below (not in the photo).

Now place the ingredients in the pan in layers. First a vegetable mixture, then slices of cabbage, and again assorted on top. Then pour in the marinade. To make brine in water, mix these ingredients and bring to a boil.

Leave the cabbage under pressure for 3 days.

But the salad can already be consumed every other day. It turns out tasty and juicy. Store it in the refrigerator.

Instant pickled cabbage with vinegar - recipe, just like in the canteen

If you like the taste of coleslaw served in public cafeterias, then this option is for you. The snack can be eaten within 30 minutes. Watch the video for step-by-step cooking technology:

Now you know how to make a pickled snack anytime in just a few minutes. If desired, add various spices and herbs, taking into account your taste preferences. Bon appetit!

Step-by-step recipe for spicy cabbage with hot peppers for the winter

This marinating option is suitable for people who prefer snacks with a savory taste. You can make this salad very quickly and without much effort. So take note.

Ingredients:

2 kg cabbage;
1 head of garlic;
2 pods of hot pepper;
300 g carrots;
1 liter of water;
100 ml 9% vinegar;
3 tbsp sugar;
2 tbsp salt;
200 ml sunflower oil.

Preparation

Remove the top leaves from the head of cabbage, then rinse and leave on a towel to dry completely. After this, finely chop it. Grind the carrots on a coarse grater.

We pass ½ of the head of garlic through a meat grinder, and we will use the remaining cloves in their entirety. Cut the hot pepper into small pieces. To make the snack spicier, do not remove the seeds.

In a wide bowl, alternately place the carrots, pressed garlic, and shredded cabbage. Place garlic cloves and hot pepper between the layers.

Add sugar, salt, vinegar and oil to boiling water. When the marinade boils, remove it from the stove and, after cooling, pour it into the bowl with vegetables. Cover the container with a lid and place a weight on top.

After a couple of hours, distribute the salad into sterile jars and place in the refrigerator for several hours. The next day the snack will be completely ready to eat.

Quick salted cabbage with cold marinade for the winter

To quickly pickle cabbage, use this recipe. We don't need to cook the brine. This method is one of the simplest, and the salad turns out very tasty.

Ingredients:

1 kg cabbage;
1 bell pepper;
2 medium sized carrots;
2 cloves of garlic;
150 ml boiled water;
3 tbsp 9% table vinegar;
50 ml sunflower oil;
1.5 tsp salt;
2 tbsp granulated sugar.

Preparation

Finely chop the cabbage, add sugar and salt and mix thoroughly with your hands. Put it aside for now.

Grate the carrots on a fine grater or cut into strips. Grind the sweet pepper into thin pieces. Place everything in a bowl with cabbage.

Now pour water at room temperature into the salad, oil and table vinegar, mix everything well. If desired, you can stir all the ingredients for the marinade in water and then pour it over the appetizer. Do whatever is more convenient for you.

Leave the salad under pressure for a couple of hours. Use any container of water as a load.

For a richer flavor, refrigerate the coleslaw for at least six hours. Bon appetit!

Georgian pickled cabbage without sugar

Georgian cuisine is famous not only for its meat dishes, but also for its delicious snacks. Vegetables prepared in this way will not leave even sophisticated chefs indifferent.

Ingredients:

700 g cabbage;
1 carrot;
1 beet head;
1 onion;
1 onion;
750 ml water;
1 tbsp table salt.

Preparation

Cut the head of cabbage in half, then divide it into several large slices. Prepare all the other vegetables, cut them as shown in the photo or into another shape.

Place the prepared products in a clean and dry liter jar, sprinkle salt on top and fill with boiled chilled water.

Close the jar with a nylon lid and leave to marinate for at least one day.

For a brighter taste, serve the salad no earlier than three days later. The snack will acquire a pleasant color and aroma. Bon appetit!

How to pickle cabbage and carrots without vinegar (long-term storage recipe)

You only need half an hour to make a delicious cabbage snack. It keeps well throughout the winter. If you want, you can serve it on the second day.

Ingredients:

200 g cabbage;
1 carrot;
1 tbsp salt;
1 tbsp sugar;
2 cloves;
50 ml vinegar;
2 bay leaves;
4 peppercorns.

When preparing a larger salad, increase the amount of ingredients proportionally.

Preparation

First, rinse the vegetables well with cold water. Finely chop the cabbage and carrots. For convenience, you can use a grater or food processor.

We crush the vegetables with our hands and put them in a sterile jar. Pour boiling water over everything for a quarter of an hour. After this, drain the liquid, bring to a boil and pour it back into the container with the food.

After 15 minutes, drain the liquid again, boil it and add sugar, salt, spices and table vinegar. Pour the hot marinade over the cabbage and screw on the lids.

Leave the jars to cool upside down and then put them in a cool place.

Preparation for the winter from cabbage and horseradish

Fans of savory snacks will love another recipe for pickled cabbage. The salad goes well with boiled potatoes, herring and meat.

Ingredients:

1 fork cabbage;
1 horseradish root;
2 carrots;
1 liter of water;
150 ml vinegar;
3 cloves of garlic;
120 ml sunflower oil;
100 g sugar;
2 tbsp salt;
Peppercorns, bay leaves and cloves to taste.

Preparation

Chop white cabbage and carrots or grate them on a Korean grater. We should get thin strips of vegetables. Peel the horseradish root and cut into strips.

Mix all the products and squeeze the garlic into a bowl through a press.

Place a container of water on the stove and add all the specified ingredients into it. After boiling, cook for about 4 minutes. Pour the prepared brine over the cabbage, which we have previously distributed into sterile jars.

The savory snack can be stored for a long time in a cool place.

How to cook Korean cabbage at home

There are a huge number of Korean recipes. We will make pickled cabbage in one of the easiest ways. The salad turns out spicy with a sweetish taste.

Ingredients:

1 head of cabbage;
1 beet head;
1 carrot;
500 ml water;
25 ml table vinegar;
3 sprigs of cilantro;
1 tbsp table salt;
2 tbsp white sugar.

Preparation

We pre-rinse all the necessary vegetables with cold water. Then chop or grate them and mix in a deep bowl with the addition of cilantro.

We compact the products into a sterilized jar and fill them with brine. To prepare the marinade, dissolve sugar and salt in a saucepan with water. After boiling, add vinegar and cook for another 2 minutes.

We close the jars with nylon lids. When the workpiece has cooled, we put it in the cellar, pantry or refrigerator.

Quick pickled cabbage with cucumbers

This recipe produces a complete vegetable salad, rich in vitamins and nutrients. The dish contains a minimum of calories, so your figure will not suffer. How to prepare such a snack, watch the following video:

Choose any option for pickling vegetables that you like best. And don't be afraid to use the spices you prefer most. Thanks to such experiments, you will eventually come up with an original recipe that will appeal to all family members.

Hello, dear friends! Today I will introduce you to excellent recipes for very tasty quick-cooking pickled cabbage.

It is one of my favorite vegetables. And many topics on my blog are already dedicated to it. You can read how it is or. And they also make wonderful ones, not to mention those stuffed with it.

No matter what I make from it, it always turns out delicious. But still, I prefer quick recipes, since in my family the men are very impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on my colleague’s website, there are a lot of interesting options there, I recommend that you read them too https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v -banke.html . But let’s still return to our topic and try to prepare a very tasty marinated appetizer.

Before you start cooking, be sure to wash it and remove the top leaves. Since they may be too soft and have damaged areas.

This recipe is very easy and simple to prepare. It will take you little time, and you will get extraordinary pleasure from eating it. This type of cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

White cabbage - 2.5 kg
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Water - 1 liter
Vinegar 9% - 0.5 cups
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Salt - 2 tbsp. spoons
Bay leaf, black pepper and allspice, cloves - to taste

Preparation:

1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the products for marinating.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, add salt, sugar, peppercorns, bay leaf and cloves. Pour in vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn off.

3. While it is cooking, mash the cabbage thoroughly with your hands until it releases juice. Add garlic and carrots passed through a press. Stir evenly.

4. Now you can pour the marinade over the vegetables. Using a masher, compact everything thoroughly. Cover it with a plate and place the weight. Leave at room temperature overnight.

5. And in the morning you can eat it or put it in jars and store it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine and vinegar

And this method is even faster. You can eat it literally after 3 hours. Just make it in the morning and by lunchtime you will have a wonderful appetizer for the main course, and put the rest in the refrigerator. It won’t stay there for long, I assure you.

Ingredients:

Cabbage - 4 kg
Onion - 1-2 pcs
Carrots - 1 pc.
Garlic – 5 cloves
Honey -1 tbsp.
Water -1.5 liters
Vegetable oil - 200 ml
Vinegar 9% – 100 ml
Salt - 4 tbsp.
Sugar - 250 gr

Preparation:

1. Let's start by preparing the vegetables. Chop the cabbage in the usual way: using a knife, a grater with a special attachment, or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into the pan. Add sugar and salt to it, stir. Then add honey, mix again and pour in vegetable oil. Stir well and put on fire. Bring to a boil and add vinegar. Leave to simmer for another 20-30 seconds and turn off.

3. While the brine is boiling, mix the cabbage and carrots in a deep dish or basin. Next, add the onion and garlic and mix again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then place a plate on top, press it down a little so that the brine appears on top and completely covers the cabbage. Place a weight on top and leave it to salt for literally 2-3 hours.

5. After the elapsed time, remove the weight and plate. Place the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store them in the refrigerator. It can be stored refrigerated for 2 months. But in my family it doesn’t cost that much because it gets eaten very quickly.

Instant pickled cabbage with bell pepper

This recipe makes the cabbage simply amazingly tasty and very crispy. I've been cooking this way for many years and have never heard negative feedback. It not only cooks very quickly, but is also a blast to eat.

Ingredients:

Cabbage - 1 kg
Carrots - 1-2 pcs.
Sweet pepper - 1 pc.
Garlic 2-3 cloves
Sugar - 2 tablespoons
Salt - 1.5 teaspoons
Vegetable oil - 50 ml
Vinegar 9% - 3 tablespoons
Water – 150 ml

Preparation:

1. Chop the cabbage into thin strips and place it in a deep bowl. Add sugar and salt there. Then stir lightly and crush it with your hands so that the juice stands out.

2. Cut the carrots into strips or grate them on a coarse grater. Peel the pepper from seeds and cut into thin strips. Put everything in the cabbage, add chopped garlic and salt. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into the vegetables. Mix everything well again. Cover the vegetables with a plate and place pressure on the plate. Then put it in the refrigerator for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots in chunks: quick and tasty

If you marinate our cabbage with beets, it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be simply amazingly tasty, no doubt about it.

Ingredients:

Cabbage - 1 head
Carrots - 1 pc.
Beetroot (medium) - 1 pc.
Garlic - 4 cloves
Water - 1 liter
Vegetable oil - 100 g
Vinegar 9% – 200 g
Sugar - 100 gr
Salt - 2 tablespoons

Preparation:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in the jar. Place 1/2 of the beets on the bottom of the jar. Then part of the carrots. Next, part of the garlic and lay half of the cabbage on top, laying it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into the pan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave until it cools completely, then put it in the refrigerator. In a day it will be ready to eat.

Cabbage marinated with vinegar, oil and carrots for a 3 liter jar

Here's another quick pickling recipe. The cabbage turns out so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. I once tried adding cilantro to it. My husband and girlfriend really liked it, but I didn’t. Apparently cilantro is clearly not my favorite green. But here everything is not for everybody.

Ingredients:

Cabbage - medium head
Carrots - 2 pcs.
Garlic - 2 cloves
Water - 1 liter
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 2 tablespoons
Bay leaf - 2 pcs
Peppercorns - 2 pcs.
Vinegar essence - 1 tablespoon

Preparation:

1. Chop the cabbage into strips and grate the carrots on a coarse grater. Mix everything in a deep dish and then put it in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on the fire for another 3 minutes and turn it off. Then add garlic, vinegar essence, passed through a press into the pan and stir. Now pour the marinade into a jar with vegetables. Cover with something on top and leave until it cools, then close with a nylon lid and put in the refrigerator.

3. Within a day you can eat it. It tastes amazing and is very juicy and crispy. This appetizer will always be at home on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and don’t fully understand everything? It doesn’t matter, I found a very detailed and understandable video recipe. After watching it, you should no longer have any doubts. I have written out the ingredients, but see for yourself how to prepare it.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Water - 1.5 liter
Vegetable oil - 200 gr
Sugar - 200 gr
Salt - 3 tablespoons
Vinegar 9% – 200 g

Well, now, I think, no one has any doubts anymore. You are convinced that everything is very simple and quick to prepare, and the result will only please everyone. When serving, you can add your favorite herbs, such as dill or parsley.

You have read very simple and quick recipes on how to prepare delicious pickled cabbage. Now all that’s left is to choose the option you like, stock up on ingredients and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

All I can do is wish you bon appetit. Bye!