Instant cabbage slices recipe. Instant pickled cabbage with vinegar. Instant marinated cabbage pieces without seaming

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly jump to the recipe you need, use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients:

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

• water - 1 liter
• vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
• salt - 2 tbsp. spoons
• cloves - 5 pcs.
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pcs
• bay leaf - 3 pcs
• peppercorns - 10 pcs

Preparation:

To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.

Grind the carrots on a grater.

Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, stir and let stand until it cools.

Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.

Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. You can eat this cabbage within a day.

Ingredients:

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

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

Preparation:

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Mix the vegetables carefully to prevent them from choking and releasing their juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

Cabbage marinated with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients:

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

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

Preparation:

For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic thinly into slices. Peel the pepper from seeds and cut into strips.

Place all the ingredients in the pan in layers.

For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.

We pour it over our cabbage.

Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.

Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients:

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

For the marinade:

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

Preparation:

Cut the cabbage, carrots, garlic and pepper into thin strips.

Peel the ginger and cut it into translucent circles.

Place all the vegetables in the pan, mix gently, but do not mash.

We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

The recipe is simply delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients:

• cabbage - (a head of cabbage weighing approximately 1 kg)
• carrots - 2 pcs (medium)
• bell pepper - 1 piece (optional)
• garlic - 4-5 pcs
• cumin - 0.5 tsp

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:

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.

Pass the garlic through a crusher.

Cut the carrots and bell pepper into thin strips.

Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.

Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.

Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!

Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a very tasty recipe

The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients:

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

For the marinade:

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

Preparation:

Wash the cabbage and cut into fairly large pieces.

Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.

Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.

After turning off, add vinegar. We take out the bay leaf, it has done its job.

Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.

Cover everything with a lid and wait for it to cool.

Place the cabbage in the refrigerator, wait 2-3 days and you’re done!

The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients:

• cabbage forks 1.2-1.5 kg
• 1 medium carrot, 100 g
• 1 large beet, 200 g
• vegetable oil 5-6 tbsp
• garlic 5 cloves

For the marinade

• water 1 liter
• sugar 1/2 cup
• vinegar 9% 200 ml.
• salt 2 tbsp. spoons

Preparation:

Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.

Cut beets and carrots into strips or bars. Garlic - in thin circles.

We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.

After this, put the cabbage in the refrigerator for another day.

In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!

There are so many recipes that you just need to try at least once!

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Making delicious pickled cabbage is very simple and very quick. With the simplest ingredients, cabbage turns out incredibly tasty in a minimally short marinating time. Having prepared cabbage according to this recipe once, you will cook it constantly, since, firstly, it is really very fast, and secondly, quick-cooking pickled cabbage with vinegar is much tastier than what is sold in our stores for quite a lot of money, and -third, you will be sure that it is absolutely harmless to your health - everything is only natural.

To prepare quick pickled cabbage with vinegar in hot brine, take the products from the list. Vegetables need to be washed, peeled and dried.

Chop the carrots using a regular grater.

Change the attachment and chop the cabbage as thinly as possible.

For the marinade, pour water into a saucepan, add salt and sugar. Place on the stove. When it boils, turn the heat to low, add bay leaves and peppercorns. Once the salt and sugar have dissolved, turn off the stove and add oil and vinegar.

Pour the hot marinade into the cabbage.

Mix well. And leave to marinate for at least an hour, preferably 1.5 hours.

After 1.5 hours, the cabbage will release juice, and if you chop it finely enough, it will already be very tasty and ready. If you like a richer taste, leave it to marinate for a few more hours, or even overnight.

1. Instant spicy cabbage - 15 minutes!

Very quick cabbage - 15 minutes and you're done!
Preparation: We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything. Making the marinade: We put one and a half liters of water on the fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.

And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars. Very tasty and healthy!

2. Cauliflower in marinade

I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

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

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

3. “Delight” (especially for NON-zucchini lovers)!

This recipe is amazing for many reasons:
1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”
3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt All this in a large container, carefully and lovingly mix with your hands, immediately put into jars (0.7-liter is most convenient) and wipe for 15 minutes.
All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!

4. Marinated cabbage rolls with spicy carrots!

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

5. Pickled cabbage

The cabbage turns out crispy and incredibly tasty! Ingredients:- 2 kg cabbage, 3 carrots, 3 beets For the marinade:- 0.5 liters of water - 3 heaped tablespoons of sugar - 3 level tablespoons of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of mashed garlic Preparation: 1. Chop the cabbage. 2. Grate carrots and beets. 3. Cook the marinade: boil everything for 10 minutes. 4. Mix with cabbage, place in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy.... Required: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If you don’t have any vegetables, then take 2 kg. another vegetable. Cut everything into a salad, grate the carrots. Mix all the vegetables. And add there: rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes. Immediately pour into jars. Roll up. Wrap up.

7. Pickled cabbage with beets

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

8. Bomb cabbage

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

9. Pickled cabbage (large leaves)

Preparation: Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.

To prepare the brine at the rate of for one 3-liter jar: Boil 1 liter of water. Add 1 cup of sugar, 2 tablespoons of salt. After cooling, add to the brine: 1/3 cup 9% vinegar Pour the brine into a jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I would like to bring to your attention my favorite recipe for fermenting cabbage. This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator. Show in full.. And this is important in the conditions of city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So the preparation:- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater) - fill it with pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water); - the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this); - on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it; - fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.
A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer. If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.

Only the most proven and successful recipes.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

PICKLED CABBAGE IS VERY TASTY - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients
cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.
Marinade:
water - 1 liter
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
salt - 2 tbsp. spoons
cloves - 5 pcs.
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Preparation
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

MARINATED CABBAGE WITH BELL PEPPERS


Another quick recipe. You can eat this cabbage within a day.

Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 1 piece (medium)
carrots - 2 pcs (medium)
cucumber - 1 piece (medium)
Marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. heaped spoon
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

MARINATED CABBAGE WITH BEET - Gurian cabbage


This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients
cabbage - 1 fork (2 kg)
beets - 1 piece (large)
red capsicum - 1 pc (or 1 tbsp ground red)
carrots - 1 piece (medium)
garlic - 7-8 cloves
Marinade:
water - 1 liter
sugar - 1 glass
salt - 2 tbsp. spoons
bay leaf - 3-4 pcs
apple cider vinegar - 1 glass
vegetable oil -0.5 cups
peppercorns - 6-8 pieces

Preparation
For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices.
Peel the pepper from seeds and cut into strips.
Place all the ingredients in the pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

MARINATED CABBAGE WITH GINGER


Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients
cabbage – 1 fork (2 kg)
bell pepper - 1 piece
carrots - 1 pc.
garlic – 4-5 cloves
ginger - 70 gr
For the marinade:
water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 teaspoon
apple cider vinegar - 150 ml

Preparation
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!

MARINATED CABBAGE WITH CARROTS AND GARLIC - Ukrainian kryzhavka


Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients
cabbage - (a head of cabbage weighing approximately 1 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp
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
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

MARINATED CABBAGE WITH VEGETABLES AND APPLES - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.


Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 3-4 pcs
carrots - 3-4 pcs (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs.
hot pepper - 1 pod
For the marinade:
water -2 liters
sugar - 1 glass
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pcs
cloves -5-6 pieces

Preparation
Wash the cabbage and cut into fairly large pieces.
Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

CABBAGE PELLUT


According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
1 large beet, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves
For the marinade
water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Preparation
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However, for it to be completely ready, it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
There are so many recipes that you just need to try at least once!