Many people know that the most delicious preparations for the winter are obtained from cabbage, it is not for nothing that this particular vegetable has long been considered the most popular in Russia, and dishes from it occupied up to 80% of the main menu in winter. Perhaps there is not one of all vitamins known at the moment that would not be found in cabbage. And if you take the numerous varieties of this vegetable, such as Brussels sprouts, cauliflower, broccoli, red cabbage, Chinese cabbage and others, then the amount of nutrients and nutrients they contain is such that it is quite possible to provide yourself with a full-fledged diet, eating only its various types. Indeed, for example, Brussels sprouts even contain proteins with amino acids. AND broccoli can really play a decisive role in the fight against cancer so widespread today.
In the modern world of rapidly developing life, quick recipes for cooking dishes are becoming more and more popular. That's why cooking cabbage in a quick way cannot but interest modern housewives. And perhaps it became with the use of acetic acid for salting cabbage. Moreover, for supporters of a natural lifestyle, there is also a way out - in recipes instead of the usual dining room vinegar, you can use apple cider vinegar or wine vinegar. In this case, no one can question the usefulness of your blanks. There are even recipes for making quick pickled cabbage in just a few hours. This is achieved mainly by pouring hot marinade over vegetables. Additional condition instant cabbage in these conditions, the cutting method is the one - the smaller and thinner the pieces of vegetable are, the faster it will marinate.
Simple and delicious assorted recipe
According to this recipe pickling cabbage lasts only 24 hours. Almost the next day, you can treat your family to this dish. And since it turns out to be very beautiful, it is good to cook this appetizer just before any festive celebration. According to this recipe, you can marinate not only white cabbage, but also any of its other varieties.
If you take cabbage by weight about 2 kg, then in addition you will need:
- Bulgarian pepper, preferably red - 1 pc;
- Medium carrots - 2 pieces;
- Cucumber - 1 pc;
- Bulb onions - 1 pc.
It is probably unnecessary to say that all vegetables need to be thoroughly washed. But white cabbage does not need to be washed at all, the main thing is to remove several outer leaves from the fork, even if they seem completely clean at first glance.
It is best to cut the pepper into thin strips, grate the carrots and cucumber on a Korean grater, and chop the onion into thin rings.
White cabbage is best chopped using a special grater. But if you did not find one, then sharpen a kitchen knife and cut the heads of cabbage into thin noodles with it. If possible, avoid the area of the stalk and 6-8 cm around it, since at the very base of the head of cabbage often has a bitter taste, which can affect the taste of the finished dish.
Cauliflower and broccoli are split into small buds, and Brussels sprouts are split into heads. The largest ones can be cut into 2 or 4 pieces.
Now all the chopped vegetables must be placed in one container and mixed by hand. Please note that you should not crush or crush the cabbage, you just need to thoroughly mix it with all other vegetables.
After mixing, vegetables can be temporarily set aside and you can start making the marinade. For one liter of purified water, add 30-40 grams of salt and 100 grams of sugar, then heat the mixture to a boil. At the request of the hostess, black and allspice peas, bay leaves, dill and coriander seeds and caraway can be added to the marinade to taste. Often, a few cloves of finely chopped garlic are also added to the marinade.
After boiling, the heating under the marinade is removed, and an incomplete tablespoon of 70% vinegar essence is poured into it. After that, the vegetables waiting in the pan are poured with a still hot marinade. Cabbage pickled in this way will be completely ready the next day. If you want to make a blank out of it for the winter, then you need to do differently.
The chopped mixture of vegetables is laid out in sterilized glass jars and first poured with ordinary boiling water.
At the same time, the marinade is prepared and boiled into jars of vegetables, and they are immediately twisted with sterilized lids. After that, the jars must be turned over and stored wrapped up until they cool completely. Such a preparation of vegetables is stored best in a cool place.
Cabbage "Provencal"
Among instant recipes, Provencal cabbage is especially popular. And this is no coincidence, since it is usually a very beautiful salad of vegetables, among which cabbage takes the main place. The main feature of making quick cabbage with such a poetic French name is the mandatory use of vegetable oil in the process of making the marinade. And below will be described in detail the recipe for Provencal cabbage, the production of which using the hot filling method will take you from several hours to a day.
For a minimum serving for 3-4 people, you will need 1 kg of cabbage, 1 medium-sized beet, 1-2 carrots, 1 bell pepper, and 4 cloves of garlic. If you have the opportunity to get fresh herbs, then it would be useful to add one bunch of cilantro or parsley to the salad.
Salting cabbage according to this recipe is best done using apple cider vinegar, and usually this dish is not prepared for the winter, but stored in the refrigerator for about two weeks.
All vegetables, including cabbage, are easiest to cut into thin strips, and chop the garlic using a special crusher. Cut the greens into 1 cm pieces, and rinse the raisins well and scald with boiling water before use.
Mix all ingredients for Provencal cabbage thoroughly in a large container. The marinade for this recipe includes a minimum amount of water. Therefore, it is necessary that the cabbage is juicy. If you have doubts about its juiciness, you can take a double portion of water.
So, dissolve 60 grams of sugar and 30 grams of salt in 125 ml of water by heating. When the marinade boils, add a few allspice peas, cloves and a couple of lavrushka leaves. Remove it from heat, add 75 ml of vegetable oil and 1 tablespoon of apple cider vinegar.
For cooking cabbage hot way pour all the original components with the marinade, without waiting for it to cool. In this case, the cabbage will be ready in 3-4 hours. You just need to cover the vegetables with a plate on top and put any load.
Just make sure that the level of cabbage juice, which emerged after pouring the marinade and placing the load, goes beyond the plate and the vegetables being cooked are completely covered with it.
If you pour the vegetables with the already cooled marinade, then the dish will take a little longer to cook - about 24 hours. And in any case, in a day it will need to be hidden for storage in the refrigerator.
Pickled cabbage: useful tips
Each business has its own subtleties and features, without which it is sometimes impossible to achieve a sensible result.
- So that the taste of the finished pickled dish does not let you down, never skimp on the quality of the starting products - use only fresh, strong, hard-to-touch vegetables and fruits.
- You can cut cabbage in any way and the preference for one or another form of slices is just a matter of your taste. But keep in mind that the larger the marinating pieces are, the longer it will take you to cook them.
- To diversify and enhance the taste of pickled cabbage, plums, apples, lingonberries and cranberries are often added to it. At the same time, berries not only have a positive effect on the taste, but also improve the preservation of canned vegetables.
- If you feel like experimenting, try adding spices such as cumin, ginger, coriander, rosemary, horseradish root, and hot peppers to the vegetable dish to enhance the flavor of your vegetable dish.
- Instead of regular table vinegar, you can use apple cider, wine, rice and other types of natural vinegar, as well as lemon juice or just diluted citric acid.
Pickled cabbage prepared according to these recipes will not only play the role of an excellent snack, but can also become the basis for a variety of salads, aromatic first courses, as well as filling for pies.
