People who are interested in proper nutrition should be well aware of the benefits of instant pickled red cabbage. Recipes for this dish can be found all over the internet.
Most of the ingredients are in the kitchen of any housewife, and the preparation of the vegetables themselves takes no more than 20 minutes.
Depending on the recipe chosen, the preparation of red pickled cabbage will take no more than 3 days.
Classic recipe
Cooking pickled red cabbage according to the classic recipe involves the use of carrots. Not many ingredients are needed for a snack, which allows even an inexperienced hostess to use the recipe.
To prepare vegetables you will need:
- One medium sized red cabbage.
- 2 large carrots.
- 5-6 medium garlic cloves.
To prepare the marinade:
- One liter of water.
- 180-200 ml of vinegar.
- 5 tablespoons of vegetable oil.
- 2 tablespoons of salt.
- Sugar to taste.
This recipe will take less than one hour to prepare.
However, marinating will take about 2 days. Each 100 grams of the finished product contains no more than 100 kilocalories.
After preparing all the necessary ingredients you can start the cooking procedure:
The next step is to prepare a delicious marinade.
To do this, sugar and salt are added to a boiling liter of water, after which the mass is thoroughly mixed.
Now you need to pour oil into the liquid, as well as vinegar. Stir again, close the pan tightly with a lid and remove from the stove. It is recommended to try a little marinade to control the resulting salt and sugar levels.
After a while, when the temperature of the blanks drops to room temperature, you can send them to the refrigerator.
After a day, you can try the dish and evaluate the degree of readiness.
Ideally, pickling should take place within two days.
On this, the procedure for preparing pickled red cabbage according to the classic recipe can be considered complete. The dish will be fresh and crispy for the next month.
With beets and fresh herbs
This recipe for pickled red cabbage involves the use of beets, as well as other cuts. As in the previous case, the creation of the workpiece will take no more than one hour, and pickling will take no more than 2 days. In 100 grams of snacks there will be about 70 kcal.
Ingredients for cutting:
To prepare the marinade:
Cut red cabbage into small squares 2 by 2 centimeters.
Cut the beets into thin circles, each of which can be divided into halves. Beet and cabbage slices should be about the same size. Finely chop cilantro and dill in any of the available ways. Garlic is best cut into thin slices along the cloves.
All the resulting cuts must be thoroughly mixed with each other, after which you can begin to lay them on the banks to the top. It is highly discouraged to tamp vegetables in jars, but you can shake the jars a little to mix the vegetables inside better.
The marinade in this recipe is prepared according to the classic recipe. Water is put on fire and salt, sugar and pepper are added to it. The mass is brought to a boil, after which vinegar is added. It remains to remove the pan from the heat and pour the marinade into all the jars to the brim.
All further steps are identical to the classic recipe, where the jars are closed with special lids and cooled to room temperature, after which they are sent to the refrigerator for one or two days.
With honey and soy sauce
The recipe is distinguished by its originality, since it uses soy sauce and honey, and there is no marinade. This dish can surprise even the most sophisticated gourmets.
First of all, you need to prepare all the ingredients:
As in other recipes, the first step is to chop the red cabbage well.
Garlic must be finely chopped: you can use a press or a grater. In parallel with this, you need to combine vinegar, soy sauce and honey and shake the resulting mixture thoroughly. This mass is poured into cabbage and garlic, after which it is well mixed.
Onion must be cut into rings, and then divide each of them in half. Separately, fry the onion in half the prepared vegetable oil. When it gets a nice golden hue, remove it from the pan, then add the rest of the oil and heat it up. When hot, the oil is poured into the cabbage and mixed thoroughly.
It remains only to let the mass cool slightly and place it in the refrigerator. The very next morning, you can take the first sample, which will appeal to every lover of such blanks.
These are just the most basic pickled red cabbage recipes. Every healthy food lover should have at least one of them in service. Then you can not only monitor your diet, but also pleasantly surprise many guests with the unusual taste of a famous dish.
Calories: Not specified
Cooking time: not specified
Importantly, such an appetizer can be prepared quite quickly and simply, you just need to pour the chopped vegetables with hot marinade, and after 4 hours you can serve the dish to the table. To make the cabbage have a more subtle and deeper flavor, apple or any other fruit vinegar is added to the marinade. You will definitely like it.
Pickled instant red cabbage is stored in a cool place, and it should be noted that every day it becomes even tastier and more aromatic.
- cabbage (red) - 1200 gr.,
- carrot root - 1 pc.,
- water - 0.5 l.,
- garlic - 3 cloves,
- vinegar (apple or wine) - 120 ml.,
- salt (kitchen, medium grinding) - 1 tbsp,
- bay leaf (dried) - 2 pcs.,
- pepper (black, peas or a mixture of peppers) - 0.5 tsp,
- rosemary (dried) - 0.5 tbsp,
- coriander (dried) - 1 tablespoon,
- sugar - 2 tbsp.
Step by step recipe with photo:
We cut the cabbage forks in two, then finely chop it with a knife or a special shredder. For a snack, we need to cut the cabbage as thin as possible. 
Grind peeled carrots on a shredder into thin strips. 
We clean the garlic, pass it through a press.
Mix vegetables in a large bowl, add salt and garlic. 
Pour water into a saucepan, add sugar, peppercorns, laurel leaves, spices (rosemary and coriander). As soon as the water boils, remove the saucepan from the stove and pour apple cider vinegar into the marinade. Try this one too.
Pour the strained marinade into the vegetable mixture, mix, cover with a lid so that the cabbage is better saturated with the aromas of spices. Once the marinade has cooled, put the pan in a cool place for about 4 hours. Instant pickled red cabbage is ready.
Then the cabbage can be transferred to a glass jar and stored for quite some time in a cold place.
Bon Appetit!
Attention: Pickling is a recipe for food preservation based on the ability of acid to suppress the vital activity of most microorganisms. As an acid in marinades, lemon or kiwi juice, wine, apple, balsamic vinegars, table vinegar, and some varieties of dry wine are used.
Pickling features are the direct addition of acid to the product. While during pickling and salting, the acid is produced by microorganisms that cause the fermentation process.
Benefit and harm
Red cabbage in its chemical composition almost does not differ from white cabbage. The red-violet and even bluish color of its leaves is given by the anthocyanin contained in them. Because of it, the cabbage has a sharper aftertaste. Its beneficial effect is as follows:
- positively affects the condition of the walls of blood vessels, increases their strength and elasticity;
- gently normalizes blood pressure, which is why it is useful to take red cabbage for hypertensive patients;
- promotes the removal of excess free radicals from the body, has a pronounced antioxidant effect;
- prevents the development of malignant tumors.
In addition, selenium contained in the leaves normalizes the functioning of the thyroid gland, enriches muscle tissue with oxygen, and removes toxins. Useful in all respects, fiber contains almost 1.5 times more than in ordinary white cabbage.
Phytoncides, which ordinary cabbage does not have, are present in large quantities in red cabbage. Red cabbage juice has long been used in the treatment of bronchitis and asthma. The increased content of bactericidal elements has a wound-healing effect.
- Proteins - 3 kcal (12%).
- Fats - 3 kcal (12%).
- Carbohydrates - 20 kcal (76%).
When eating red cabbage, remember - the risk of getting better is almost zero! However, nutritionists do not recommend getting too carried away with this product. The approximate daily dose is calculated in the range of 200-300 grams.
Contraindications
- The main reason for refusing red cabbage is only its individual intolerance.
- In addition, people with bowel disease should be aware that fiber can be harmful. In this case, cabbage should be consumed boiled.
- The top leaves and stalk are best removed, as they tend to accumulate most of the nitrates.
in a hot marinade
Usually, a hot marinade is used to prepare pickled cabbage. You can also prepare a particularly tasty dish by adding pepper, beets and various spices to the cabbage. Let's consider all the options in more detail.
Classic recipe
Ingredients:
Cloves, not too hot peppers, bay leaves, cumin, coriander go well with red cabbage.
How to cook:
- First of all, remove the upper leaves and remove the stalk. For convenience, we cut the heads of cabbage into two parts.
- Finely chop the cabbage, remembering its denser fiber. The width of the strips should not exceed 0.5 cm. We put the finished cabbage in a basin.
- We cut the garlic into thin slices.
- Add salt, garlic, herbs, pepper (if you think necessary) to the cabbage, mix well.
Advice: Red cabbage is harder than white cabbage. However, it is also 90% water. If you want it to retain its crunchiness when eating, do not wrinkle it, try not to press when putting it in containers so that it fits as much as possible. Then its natural structure will be preserved.
Cooking marinade:
- Dissolve sugar in hot water, add vinegar, throw spices (for example, cloves), bring to a boil.
- Tightly, but without pressure, put the cabbage in jars.
- Pour in hot marinade.
- We cover the jars with gauze, incubate for 3 days at room temperature.
- We close the plastic lids and take the jars to a cold place.
With beets
According to recipes, you can pickle cabbage with various vegetables - with beets, carrots, onions. They will not only give the marinade an unusual color, but also add specific notes to the taste of the finished product.
How to cook:
Slice beets and carrots thinly. You can just grate the vegetables on a coarse grater.
Read about how to cook red cabbage with beets in Georgian.
with pepper
To give the dish spiciness and piquancy, you can add red capsicum to the cabbage.. The main thing here is not to overdo it so that the pepper does not interrupt the main taste.
How to cook:
- We clean the fruit from seeds, cut out the internal partitions, cut off the stalks.
- We cut the pepper into rings with a thickness of no more than 0.5 centimeters.
- Add to cabbage while stirring.
Getting ready for the winter
The classic recipe will suit us here too. We take cabbage, add other vegetables if desired, prepare the marinade. For long-term storage of cabbage, table vinegar is usually used.. Some replace it with citric acid. In this case, one teaspoon of acid is added not to the liquid, but directly to a three-liter jar of cabbage just before pouring the marinade.
Another difference during long-term storage is that we add sunflower oil to the marinade during cooking, about 1 tablespoon for each cooked jar. We sterilize jars for the winter version, steam the lids. We roll up the jars and put them in a cool place. In principle, pickled cabbage is already ready to eat, so sampling can not be postponed.
You can find out more delicious recipes for cooking red cabbage for the winter, as well as see photos of dishes.
Without sterilization
The recipe for making delicious and crispy red cabbage for the winter without sterilization is the same. Pour sunflower oil over the marinade to form a film. Banks closed with plastic lids. We transfer the jars to a cool place.
30 minutes in a hurry
How to marinate quickly and tasty? You will spend no more than 30 minutes preparing delicious red cabbage according to this quick recipe, and you will be able to put this dish on the table in 4 hours!
Ingredients:
How to cook:
- Finely chop the cabbage.
- We rub the carrots as for the dish “Korean-style carrots” - with thin long sticks.
- We crush the garlic with a garlic press.
- Mix everything, add 1 tablespoon of salt. Leave - let it soak in its own juice.
Marinade:
- In hot water (500 ml) dissolve sugar 2 tablespoons.
- Add vinegar 6% - 150 ml.
- Spices and spices to taste.
- Bring to a boil, remove after 2-3 minutes.
- Strain the marinade to remove any flavored spices.
Pour hot marinade over cabbage. Let cool to room temperature, put in the refrigerator. You can serve after 4 hours.
in large pieces
A quick recipe for how to cook red cabbage:
Ingredients:
How to cook:
- Cut the cabbage into large squares.
- Add chopped herbs, salt, sugar and pepper.
- Mix thoroughly, pressing lightly.
- We are preparing a marinade for red cabbage, cut into large pieces, as in the previous recipe, just do not add sugar to it - we already have it.
- Bring the marinade to a boil and pour over the cabbage.
- Let cool to room temperature.
- We serve to the table.
You can find out the best recipes for first courses with red cabbage, as well as see their photos, and in we looked at various variations of delicious cooking vegetables at home and gave recommendations for table setting.
Conclusion
Pickled red cabbage can be served on the table both as an independent dish and in combination with other products. Looks great "collage" in which together are red and white cabbage. Top the dish can be decorated by laying pickled cucumbers and adding fresh herbs.
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Red cabbage is known for its beneficial properties. Usually we are used to preparing various salads from it, but its preparation has its own subtleties due to the relative rigidity of the product. In addition, you need to know how to prevent the bitterness of the finished dish, and if necessary, eliminate it. But if you use the pickling recipe, then it is very easy to avoid all these problems. Marinated red cabbage in Korean style turns out to be moderately elastic, crispy and very tasty. This is an excellent quick-cooking snack that will be appropriate even on the festive table.
In this step-by-step recipe with a photo, we will show you how to pickle red cabbage. We hope you enjoy this recipe and take pride of place in your cookbook.
When preparing a quick pickled red cabbage, remember only one condition - cut the red cabbage as thin as possible, because it is a little rougher than white cabbage.
You can store such cabbage in the refrigerator for a long time.