Instant Pickled Red Cabbage

Content

1 Red pickled cabbage with horseradish and herbs
2 Spicy pickled red cabbage
3 Fast cabbage with carrots
4 Spicy red cabbage
5 Korean red cabbage

Red cabbage is good for everyone. There are more vitamins and minerals in it than in white cabbage, and it is stored well. But the trouble is, fresh in salads - it is harsh, and it does not lend itself well to fermentation. But there is a way out: it can be pickled. Poured with hot marinade, it will become much softer, more aromatic and tastier. There are recipes that can be prepared quickly and very easily. You can marinate red cabbage with various additives. But in large pieces, like a white one, it is not cut for this - it will marinate for a very long time and may remain tough. How to pickle red cabbageto get it ready quickly? The following recipes will help you figure this out.

Red pickled cabbage with horseradish and herbs

Red cabbage prepared according to this recipe can be eaten after a few days. Adding horseradish, ground and hot pepper will make it acute... And a large number of different herbs will give a unique aroma and undoubted benefits.

For 2 kg of red heads of cabbage you will need:

30 g horseradish roots;
10 currant leaves;
4-5 cloves of garlic;
h. spoon of ground red pepper;
tarragon, parsley, celery;
Dill seeds;
20 g of salt and sugar;
litere of water;
a glass of 6% vinegar.

Shred cabbage into thin strips.

Advice! A special grater-shredder will help to do this neatly and quickly.

Grind horseradish with a meat grinder. In order not to cry, put a plastic bag on its outlet, into which the twisted horseradish will fall. Cut the garlic into slices. Put currant leaves and greens in a sterile jar, add dill seeds. We put the cabbage on top. Fill with boiled marinade made of water, salt and sugar.

Advice! The marinade must be cooled, and the vinegar must be poured just before pouring.

We keep the workpiece in the cold.

Spicy pickled red cabbage

You can cook red instant cabbage pickled with spices. If you pour it with hot marinade, it will be ready very quickly. If cooled, it can be a good preparation for a long winter.

For one medium cabbage forks you need:

1.5 tbsp. tablespoons of salt;
3 tbsp. tablespoons of sugar;
¾ l of water;
0.5 l of 9% vinegar;
cinnamon stick, 7 cloves buds, the same amount of allspice, 15 pcs. black peppercorns.

Thinly chop the cabbage head. Cooking marinade from all ingredients. Remember to always add vinegar just before pouring, otherwise it will evaporate. The marinade should boil for 5-7 minutes. If we are preparing pickled red cabbage in order to eat it in the near future, the marinade needs to be cooled quite a bit, and in the case of harvesting for the winter, let it cool completely. We spread the chopped vegetable in a sterilized jar and fill it with marinade.

Fast cabbage with carrots

Pickled red cabbage mixed with carrots looks very beautiful. So, you can cook it both for the winter and for quick use. A considerable amount of spices will make it tasty and aromatic.

For a cabbage head weighing 1.5 kg you will need:

carrot;
a couple of cloves of garlic;
2 tbsp. tablespoons of sugar;
litere of water;
150 ml of table vinegar, it is better if it is natural apple cider;
3 leaves of lavrushka, art. a spoonful of coriander and 0.5 tbsp. tablespoons of caraway seeds and black peppercorns.

Thinly chop the cabbage forks, three carrots on a Korean grater, chop the garlic. Mix vegetables.We put them in a sterile jar.

Advice! So that the carrots are not tough, you need to salt it a little and rub it with your hands, you can do this with cabbage.

Prepare the marinade by mixing all the ingredients except vinegar. Let it boil. Pour in vinegar and pour vegetables in a jar. If we are preparing instant cabbage, it is enough to hold it in the cold for a couple of days.

Spicy red cabbage

In this recipe for pickled red cabbage, there is much more sugar than salt and a lot of vinegar, so it turns out to be a little sweet with a clear sourness, very spicy.

For 2.5 kg of red cabbage you need:

clove of garlic;
100 ml of vegetable oil;
200 ml of 9% vinegar;
3 tbsp. tablespoons of salt;
200 g sugar;
spices for the marinade: clove buds, allspice, lavrushka.

Cut the clove of garlic into large pieces. Shred cabbage forks as thin as possible. Combine the vegetable with garlic and spices. Sprinkle with vegetable oil. Cooking the marinade. It requires 1.5 liters of water in which salt and sugar are dissolved. Add vinegar to the boiled marinade, pour it into vegetables. A delicious dish is ready in a day.

Korean red cabbage

You can also marinate red cabbage in Korean. To prepare it this way, you will have to add unconventional ingredients. To some, this may seem too extreme. But let's get away from tradition and marinate korean cabbage.

For small forks weighing a kilogram, you need:

onion;
3 tbsp. tablespoons of vinegar and soy sauce;
100 ml olive oil;
a couple of cloves of garlic;
½ teaspoon of salt;
a quarter teaspoon of coriander, caraway seeds and hot pepper;
half a teaspoon of ground ginger;
Art. spoon of honey.

Shred cabbage forks into thin strips. Salt, add honey, vinegar and soy sauce. Let stand for about an hour, having mixed well beforehand.

Finely chop the onion and fry with the addition of oil until golden brown. Remove the onion, put only butter in the dish. We warm it up with spices and pour it into the cabbage.

Attention! Pour hot oil into the cabbage, stirring it well.

Chop the garlic and put it in a dish. Now let it stand for a couple of hours. During this time, the Korean dish is stirred a couple of times. We put in the refrigerator and let it brew for 6-7 hours.

Pickled red cabbage is not only tasty, but also a very healthy dish. Minimal heat treatment makes it possible to preserve all the benefits of this vegetable, and its excellent taste allows it to be used both as a snack and as a side dish.