How to Pickle Cabbage - 4 Step-by-Step Recipes

Cabbage - a source of vitamins A and B available at any time of the year₁, C, B₆, P, volatile, mineral salts, fiber and other useful elements. In winter and summer, you can find it on sale and prepare a healthy salad, side dish, first course or pie filling.

In winter, it is very popular. pickled and pickled cabbage. They differ in the time required to prepare. If the sauerkraut must be infused in order to reach the condition, then the marinated one is cooked quickly enough, therefore it retains more useful properties. In addition, it can be rolled up for the winter in banks so as not to waste time cooking, but simply open the preservation and enjoy the taste.

Every housewife has proven recipes, but often I want to try to cook something new. We offer several recipes and secrets on how to pickle cabbage at home.

Useful tips before cooking

1. In any of the recipes, you need to prepare everything in advance: wash and chop the cabbage, peel and chop other vegetables, and then cook the marinade to pour hot immediately.
2. For some recipes you will need oppression. An ordinary three-liter jar of water, mounted on top of a cabbage on a plate, is suitable to make it more convenient to remove.
3. If you plan to make stocks for the winter at home, it is better to use late grades for pickling, this is better stored.
4. For the preparation of snacks for one or two times you can take any variety.

Instant Cabbage Recipe

If unexpected guests are on the doorstep, choose quick cooking recipes. If you want to pamper yourself - try the recipe, which is prepared within a day.

Fast cabbage in 2 hours

• For one and a half to two kilograms of white cabbage, cut into large pieces, add one or two carrots, grated on a coarse grater, and three or four cloves of chopped garlic. If desired, you can take Bulgarian red pepper. Put sliced ​​vegetables in layers in a pan.
• Make the marinade. It will take one liter of water, 200 ml of vinegar and vegetable oil, three tablespoons of salt, eight tablespoons of sugar, 5 bay leaves. Boil water, add the listed ingredients and let boil again.
• Pour the cabbage and carrots with marinade, put under oppression.
• After 2-3 hours, the pickled appetizer is ready.

Pickled cabbage per day

• White cabbage - 2 kg;
• Carrots - 4-5 pcs.;
• Garlic cloves - 4-5 pcs.

• Water - 0.5 L .;
• Vinegar - 75 ml;
• Sunflower oil - 150 ml;
• Salt - 2 tbsp. l .;
• Sugar - 100 g;
• Bay leaf - 3-5 pcs.;
• Allspice - 5-6 peas.

Cooking:

1. Chop the cabbage finely, grate four to five carrots on a grater, cut four to five cloves of garlic into small slices. Tamp tightly into a pan or clean jar.
2. In a separate pan, cook the marinade. Add vegetable oil, table vinegar, salt, sugar, bay leaf and black pepper peas to the indicated volume of water. Boil everything for about 5 minutes, cool and pour into a bowl of cabbage.
3. In a day, the dish is ready.

Pickled cabbage with beets

In addition to carrots, you can add to pickled cabbage onion, bell peppers, horseradish, turmeric, cranberries, but the most popular option is beets. In winter, it is easiest to find on sale.

• White cabbage - 2 kg;
• Beets - 400 g;
• Carrots - 2-3 pcs.;
• Garlic cloves - 6-8 pcs.

• Water - 1 l.;
• Table vinegar - 150 ml;
• Vegetable oil - 1 tbsp. l .;
• Salt - 2 tbsp. l .;
• Sugar - 100 g;
• Bay leaf - 3-5 pcs.;
• A mixture of peppers - 2 tsp;
• Allspice - 2-3 peas.

How to cook:

1. Cut the prepared cabbage into large pieces, beets and carrots - if desired, thin cubes, straws, and circles.
2. Put the beets in layers or jars, then cabbage, carrots, garlic, then beets, etc.
3. The marinade is prepared as follows: add everything except vinegar to the water, boil. Pour vinegar into the hot marinade, stir and pour the prepared vegetables.
4. If you make cabbage in jars, add a spoonful of oil to each jar; if in a pan, pour in all the oil.
5. The dish takes about two to three days, preferably not in the cold, but at room temperature.

Pickled cabbage for the winter in banks

The jar recipe is prepared in much the same way as a regular pickled vegetable. Cans, even without sterilization, stand well and are stored for a long time.

• White cabbage - 1 pc.;
• Carrot - 1-2 pcs.;
• Garlic cloves - 3 pcs.

• Acetic essence (70%) - 1 tsp;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Bay leaf - 2-3 pcs.;
• A mixture of peppers - 2 tsp;
• Peppercorns - 5-6 pcs.

Cooking:

1. Rinse vegetables well, peel carrots and garlic, and remove top leaves from cabbage.
2. Put spices and garlic at the bottom of the jar.
3. We cut coleslaw coarsely, carrots - at will, we put them tightly in a jar in layers.
4. Top up with salt and sugar, pour boiling water to cover the vegetables, add one spoon of vinegar essence, roll up.
5. We cover the banks with a warm blanket, leave for a day. Preservation is ready.

Serve well with any meatfried or boiled potatoes. Bon Appetit!

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