What a festive table, but without a tasty snack? Today on our table there will be a colorful, tasty, healthy and, importantly for the modern times, budget snack: pickled cabbage with slices! Not only white cabbage, but also red and even cauliflower is suitable for such marinating.
No wonder the snack called the world, or simply: folk. A special color to the dish gives the method of cutting: slices. From this cabbage more fragrant, crunchy, juicy. Consider how to sentence her delicious in our article.
Features marinating in large pieces
Carrots and beets, if these vegetables are present in the recipe, are also usually put raw and cut into ringlets or straws. If garlic is present in the recipe, it is put in whole cloves or finely chopped. Sometimes the cabbage is pickled with hot pepper pods.. Peppers can be cut into rings or straws. Bulgarian pepper - cut horizontally along the straw or simply halves.
Pros and cons recipe
It is worth noting the pros and cons of cooking pickled cabbage in slices. Pickled cabbage, unlike fermented, is cooked very quickly, but only a couple of hours is drawn! Unlike sauerkraut, the ferment process of which is rather capricious, pickled is the favorite among young housewives.
It is absolutely certain that even a novice in the kitchen can cope with 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. The cost of it, of course, higher than the price of an ordinary apple. A bottle of vinegar 0.25 l - about 55 rubles. But this vinegar gives flavor, a special piquancy and some softness.
If you did not find such a product on the store counter, 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, they are obliged to warn those who suffer from exacerbations of stomach diseases. Marinated 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 have an allergic reaction to this product, it is best to refrain from eating such a snack.
Choice of vegetable: white, colored or red?
The choice of cabbage is the key to the success of a tasty snack on a festive table. Most often used for pickling white and red. But cauliflower lovers will not be left disappointed either: you can take it for the recipe.
- White cabbage - A storehouse of vitamins. It contains A, C, PP, B groups and rare U. It is vitamin U that makes cabbage healing for diseases of the gastrointestinal tract, heals ulcers and erosion. This vegetable contains the necessary organic acids, as well as:
- fructose;
- fiber;
- potassium;
- calcium;
- iron;
- manganese;
- iodine;
- phosphorus;
- sulfur;
- zinc.
For those who are on a diet, great news: the calorie content of pickled cabbage per 100 grams is only 56 kcal. If you eat 100 grams of this snack, you will get 0.93 grams of protein, 3.7 grams of fat, and 4.5 grams of carbohydrates. More information about the calories, benefits and dangers of pickled cabbage can be found in this article.
Red Cabbage also good for marinade. By and large, in appearance, it differs from white only in color: the head is colored bright purple. This phenomenon is easy to explain: there is a special pigment - flavonoid anthocyanin.The substance is a powerful antioxidant, protects cells from destruction, promotes the excretion of toxins from the body. The main advantage of this cabbage: with its help, you can normalize the 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 is much more vitamin C, exactly twice, and carotene - as much as 4!
- Cauliflower also has its merits. The main plus of cauliflower: in its composition 2 times more protein substances than in white, and vitamin C - three times more.
Red Cabbage also good for marinade. By and large, in appearance, it differs from white only in color: the head is colored bright purple. This phenomenon is easy to explain: there is a special pigment - flavonoid anthocyanin.As for the red and cauliflower minuses, it is probably the only one: the price. The cost on the store shelves is higher than that of the classic white.
What grade to take?
The question is not idle. Suitable for long-term storage in fresh, for pickling pieces should not be taken. They are tough and not at all juicy!
- White cabbage varieties suitable for pickling:
- Glory 1305.
- Present.
- Belarusian.
- Jubilee F1.
- Varieties of red cabbage suitable for pickling:
- Kalibos.
- About F1.
- Mikhnevskaya.
- Rodima F1.
- Cauliflower varieties suitable for pickling:
- Baldo F1.
- Bora.
- Vinson.
- Dachnitsa.
How to pickle the classic way with carrots?
So, we proceed. The number of ingredients can be any, but it is important to respect the proportions!
Inventory:
- can with a capacity of 3 liters;
- nylon cover;
- pan;
- cutting board;
- knife.
Ingredients:
- Cabbage - 2 kg.
- Carrots 2 pcs.
- Garlic - 1 pc.
- Bay leaf 4 pcs.
- Coriander - 1 tsp.
- Sunflower oil - 0.5 liters.
- Water - 1 l.
- Salt - 2 tablespoons.
- Sugar - 3 tablespoons.
- Vinegar 9% - 6 tablespoons.
Cooking:
- To clear the head of cabbage from the lethargic leaves, wash, cut the stalk altogether, as it may worsen the taste of the finished snack. Prepared in this way cut into small pieces - as you wish, about 3 cm each piece, it all depends on your hands.
- Carrots clean carefully wash. After water procedures, cut into thin circles or halves of circles.
- Mix gently with your hands chopped vegetables in a plate with finely chopped garlic, bay leaf and coriander seeds. Lightly weave. We put them in a sterile pre-prepared jar. We put it pretty tight. We lay out in such a way that a little space remains at the top.
- Marinade. Boil a liter of water. Add sugar, vegetable oil and salt to boiling water. Stir until complete dissolution of sugar and salt. Cook three minutes. After three minutes, pour in the vinegar. Cook one more minute. Remove from heat. Let stand for a couple of minutes.
- Now, about how, in fact, pickle: pour hot (but not boiling!) Marinade in a jar of cabbage.
Board: To prevent the pot from the hot marinade from bursting, place a sterilized tablespoon into it. This little trick will save your bank from cracking.
Marinade should be poured in such a way as to leave about two centimeters to the edge of the neck. Cover with nylon cover.
- After the cabbage has stood for about an hour, it will cool. We clean in the fridge and leave overnight.
Already in the morning pickled cabbage, our folk snack according to the classic recipe will be ready. Having treated the home, the remaining cabbage can be removed back in the refrigerator or in a cool place. The longer it stays, the tastier!
A quick recipe, with vinegar
Each hostess is force majeure. Guests will come to dinner, and there is no suitable snack! What to do? Then cook the cabbage with the recipe "Provencal"! Spicy, aromatic and very tasty snack!
Ingredients:
- Cabbage: 2 kg.
- Carrot 1 pc large.
- Garlic - 3-4 cloves.
- Sugar - 0.5 cup.
- Salt - 1.5 st.l.
- Black pepper 5 peas.
- Ground coriander - 1/4 tsp.
- Carnation - 3-4 things.
- Olive oil 4 tablespoons.
- Vinegar 9% 110 ml.
Cooking:
- Prepare the cabbage just as in the classic recipe. Next, cut the cabbage into slices. Let's take. Grind carrots on the largest grater or cut into thin slices. Garlic finely chop or sell through the press.
- Mix vegetables, add salt, sugar, butter and spices.
- We put it in an enamel pan, and, above, we put the oppression! You can put a jar of water for example.
- Send the pot in a cool place. After a few hours, the appetizer will give a good juice and be ready! Submit to the table can be with cranberries.
More recipes for marinated instant cabbage can be found here.
We recommend watching a video about pickling cabbage in quick pieces:
How else can you cook?
Based on these two recipes, you can make different variations of snacks.
Marinated cabbage pieces can be made very sharp. To do this, you can add to the marinade of hot spices to taste, for example, chili pepper, or seasonings for Korean carrots. We wrote about our methods of cooking spicy pickled cabbage with black or red pepper in our article.
Big pieces with beets
If you are marinating with beets, then, following the basic classic recipe, add beets to cabbage and carrots. For 1 kg of cabbage 1 carrot and 1 small beet fruit are needed. Beets cut into strips. Marinade exactly as in the classic recipe. Surprisingly, such cabbage in the store costs several times more than in the classic version!
We recommend to watch a video about pickling cabbage with beetroot slices:
Colored
If you decide to please guests and household pickled cauliflower, then remember an important point: before pickling cauliflower, boil water in a saucepan, salt and boil cauliflower in it for 5 minutes. Next, follow the classic recipe.
We recommend watching a video about pickling cauliflower with carrot slices:
Hot Pepper and Garlic
Pickled cabbage 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, follow the classic recipe.
Sweet
Some like marinated cabbage sweeter. In this case, following the classic recipe, you should add not three, 5 tablespoons of sugar.
Filing options
Serving a snack is very easy. Put onion slices cut into half rings in a plate with a snack. Onions soaked cabbage pickle and will be a great addition to the dish! You can also try this option: pour olive or sunflower oil, add green onions. Looks fresh and elegant.
Looks spectacular cabbage served with cranberries. Try making pickled cabbage in slices!
- in Georgian;
- in Gurian;
- in Korean;
- with beetroot.
Conclusion
Pickled cabbage is a world snack, which is not a shame to put on the table and the family budget will not ruin! But how! On that she - and national appetizer, in naoshenski!
