home Audience 1 Pickled vegetable salad with cabbage, simply lick your fingers. Recipe with photo. Instant cabbage salad: tasty and simple How to prepare pickled cabbage salad

Pickled vegetable salad with cabbage, simply lick your fingers. Recipe with photo. Instant cabbage salad: tasty and simple How to prepare pickled cabbage salad

Hello, my dear readers and guests!

Everyone who has ever tried this dish has definitely taken note of the recipe.

Because really, it turns out to be incomparable!!!

Everything is eaten instantly, no matter how much you cook! It's impossible to tear yourself away!

The whole secret is an incredibly tasty marinade for cabbage!

Cabbage under marinade - a delicious recipe

Main ingredients:

Take one head of cabbage weighing 3-4 kg (ideally, take your own fresh cabbage from the garden)
3-4 large carrots, 1
onions,
5 cloves of garlic.

Cooking process:

Cabbage and onion need to be finely chopped.
For the cabbage, I used a special shredder, a super thing, by the way.
Chop the garlic.
Place everything in a deep container and mix well.

To do this, dissolve 3 tablespoons of salt and seven tablespoons of sugar in one liter of boiling water, add 1 teaspoon of vinegar essence (70% vinegar) and 5 tablespoons of vegetable oil.

You can add spices: allspice, dill umbrellas and a pinch of fennel seeds.

The marinade for cabbage is ready.

Pour the hot marinade over the vegetables and leave them under pressure for a day.

In a day, the delicious aromatic crispy cabbage is ready!!!

It can be put into jars with nylon lids and put in the refrigerator. But it doesn’t keep for long!

Be sure to try cooking this cabbage with marinade, you won’t regret it!

Alena Yasneva was with you, try my cabbage and share your impressions!

See you again!!!

Although the product works perfectly as an independent dish, we decided to add it to snacks for your table. What do you think? Are you with us? We are confident that such recipes will not only add variety to your menu, but will also appeal to men.

It's already quite unusual, isn't it? Get used to it, this is just the beginning! Simple, affordable products, a rich list of ingredients and a divine dish at the end.

What you will need:

Prepare cabbage salad in marinade:

Pass the garlic through a press, cleaning it.
Mix two cloves of garlic with cumin, black pepper and oil (40 ml). Mix well.
Wash the meat, remove fat and films.
Place the lamb in a bowl, pour over the “marinade” and roll it in it. Leave to marinate for 3 hours.
After the specified time has passed, place the tenderloin in a preheated frying pan and fry on all sides.
Wrap the browned meat in foil and put it in the oven until cooked. At least half an hour and it's ready! You can put garlic, rosemary in the foil to taste, or rub the meat with spices in advance.
Cut the finished fillet into slices of any shape.
Squeeze out excess marinade from the pickled cabbage and shorten the strips if necessary.
Wash the carrots, peel and grate.
Remove the skins from the onion and chop it.
Place carrots and onions in a frying pan, add a little sunflower oil and fry.
Transfer the peas from the jar into a colander and wait until the excess liquid drains.
Mix all ingredients in a bowl, season with olive oil, sprinkle with lemon juice.
Add salt and spices to taste and serve.

Salad with pickled cabbage and heart

This one may seem a little unusual to you, but these are just prejudices! Try to cook the dish at least once and you will realize that you were wrong.

What you will need:

Pickled cabbage salad, heart:

Wash the heart and soak for two hours in cold water. After rinsing, you can remove fat and films.
Boil water and throw meat into it. Cook for about two hours. Cool the heart in the broth and then cut into cubes.
Cut the cabbage shorter if the strips are too long.
Peel, rinse and chop the onion.
Boil the eggs, cool in cold water, peel and cut into cubes.
Peel and chop the garlic.
Wash the cucumber, if necessary (if the peel is bitter), peel and cut it.
Grate the cheese.
Collect meat, cabbage, onion, egg, cheese and cucumbers. Add mayonnaise, garlic, pepper and salt.
Mix all ingredients.
It is recommended to cool the salad slightly before serving.

Tip: to prepare pickled cabbage, you need to spend very little time and after three hours the preparation can be used for salad. Well, are you ready?

Required:

How to cook next:

Wash and chop the cabbage. There is no need to squeeze it out.
Wash and grate carrots.
Peel the garlic and put under a press.
Mix these three components together.
Pour water into a saucepan and add allspice, butter, salt, bay leaves, sugar.
When the mixture comes to a boil, add vinegar and stir.
Bring the liquid to a boil again and pour it over the cabbage. Stir.
After three hours the cabbage will be pickled.

Pickled cabbage salad

Eerily simple and just as delicious. The minimum number of components can also drive you crazy. Make sure of this by tasting the dish, and not just by our words.

What you will need:

1 chicken breast;
100 grams of sun-dried tomatoes;
1 bunch of lettuce.

For refueling:

60 ml oil with tomato;
30 ml balsamic vinegar.

How to assemble the salad:

Wash the breast and remove films and fat, wash and dry.
Boil the fillet in water with spices, cool in the broth and then chop.
Chop the sun-dried tomatoes a little.
Wash the lettuce leaves and place on the bottom of the salad bowl.
Cut the cabbage shorter if the strips are longer than necessary.
Mix vinegar with oil, add spices.
Combine salad ingredients and season with sauce. Stir and serve!

Marinated cabbage salad

Salty cheese has never left anyone indifferent. What about olives, and, of course, spicy dressing? Try this recipe at home and surprise your guests with the dish.

What you will need:

How to prepare the salad:

Wash the pepper, remove the stem and seeds, cut into pieces.
Drain the olives and cut into rings.
If necessary, shorten the cabbage and squeeze out excess marinade.
Cut the cheese into cubes.
Combine oil, citrus juice and oregano. Mix everything well.
Wash the lettuce leaves, dry them and place them on the bottom of the dish.
Add peppers, cabbage, olives and mix.
Crumble the cheese on top of the salad and pour the dressing over it. Ready!

Important: Feta cheese is almost identical in composition to feta cheese. Therefore, if you need one of these types somewhere, feel free to replace one with the other. It won't change the taste.

With mushrooms

One of the simplest recipes from today's selection. Despite the ease of preparation, you and your family will enjoy this snack. Another advantage is its all-season nature, since the ingredients can be easily purchased in both summer and winter.

What you will need:

Preparing the salad:

Place the peas and mushrooms in a colander and leave to drain excess liquid.
Squeeze the cabbage from the marinade and shorten the strips.
Peel the onion and chop into half rings.
Rinse and chop the greens.
Mix all ingredients in a salad bowl, season with olive oil and serve.

Salad with cabbage and beets with marinade is something special, something completely new. You should definitely try what we have prepared, if only to surprise yourself. After all, you can’t even imagine how many tastes are still unfamiliar to you and how many more await you. Bon appetit and good luck with your discoveries.

Now is the season for fresh cabbage, so I have it from a fresh harvest.

Remove spoiled leaves from the cabbage, if any. Cut the head of cabbage in half and cut out the stalk. Chop finely.

Peel the carrots after washing them. You can grate it on a Korean grater, or cut it thinly with a knife, or grate it on a coarse grater. I used a Berner grater and cut it into thin strips.

Wash the beets and thinly cut off the skin. I also planed it into strips using the same Berner grater.

Peel and chop the garlic.

To make the marinade, put the pan on the fire and pour water into it. Add salt, sugar, stir and pour in oil.
When it boils, add vinegar and turn off.
The marinade is ready.
You can make it more flavorful by adding bay leaf, allspice. I did without it.

Mix all salad ingredients: cabbage, carrots, beets and garlic.
If desired, you can add (cut into strips) sweet peppers of any color to this salad. True, green is not particularly desirable - it is a little bitter.
It is better to mix with your hands, lightly squeezing the cabbage. The salad will settle a little and can then be placed in a smaller bowl.

Pour the marinade over the vegetables, cover the top with a plate of suitable diameter and place under pressure. In my case, this is a three-liter jar of water. I leave the salad to just sit on the table overnight.
The salad should marinate for a day. I cook it in the evening and the next day, closer to lunch, or even eat it with pleasure in the morning.

The next day, it is convenient to transfer the pickled cabbage salad to a jar (in jars) and store it in the refrigerator.

I drain 80% of the marinade, that is, I store the salad in a small amount of liquid.

You can leave the salad in a bowl. It is possible that you will like it, and you will eat it very quickly, and next time you will make a double portion :)

By the way, I weighed the salt - to my taste it turned out to be about 20 grams of salt for a given amount of vegetables.

Bon appetit!

I suggest preparing my favorite salad: delicious pickled cabbage, which can be eaten within 12 hours. This vitamin salad is on the table in my family almost every day. It can be prepared for future use and stored in jars, or served immediately.

Ingredients:

white cabbage - 1 kilogram (small fork);
carrots - 1 piece;
sweet pepper - 1 piece;

for marinade;

Delicious pickled cabbage. Step by step recipe

To prepare pickled cabbage, we need to take an enamel pan and boil water in it.
Add salt, sugar and vegetable sunflower oil to boiled water. Mix everything so that the bulk ingredients dissolve: and only then add vinegar.
Remove the pan from the stove and leave it aside.
Advice. Vinegar should be poured into the marinade when it is well heated, but removed from the stove, since the vinegar evaporates during boiling.
Separately, grate the carrots on a coarse grater: previously washed and peeled. Cut the sweet bell pepper into strips.
Chop the cabbage fork or grate it on a cabbage grater. For this salad you need to take cabbage of medium and late maturity varieties. Early cabbage is not suitable for pickling and salting because it will be too soft.
Mix the vegetables: you can do this with your hands.
Place the cabbage salad in jars. This amount of vegetables yields one liter jar and one half liter jar.
Pour hot brine over our cabbage: it is thanks to this that the cabbage and pepper salad will be ready the next day.
When the cabbage salad in jars has cooled, put it in the refrigerator. And leave for 12-16 hours.

Advice. You can add bay leaf, allspice, peppercorns and even cloves to the marinade if you like. And for spiciness, chop a third of the red hot pepper.

When serving, cabbage can be chopped with parsley. Pickled cabbage turns out very crispy and tasty.

If you have a lot of cabbage, then I offer you another way to pickle cabbage.

To do this, cut the cabbage into strips. The thinner the straw, the faster the cabbage will ferment. Grate one carrot on a coarse grater. Mix everything thoroughly in a large bowl. The cabbage needs to be well salted: 3 tablespoons of rock salt per kilogram of cabbage. Don't be afraid to over-salt the cabbage.

Advice. To pickle vegetables, cabbage, cucumbers, tomatoes, you need to use only rock salt: never iodized!

Next: sprinkle the cabbage with dill seeds on top of the salt. And mix again. Let the cabbage stand for 5 minutes and place it in jars, pressing tightly (tamping). To prepare pickles, jars do not need to be sterilized (do not boil).
Next, we pierce the cabbage with a knife in the jar to the very bottom in several places. This is necessary so that the gases that are formed during the fermentation process are released. Cover the jar of cabbage with a napkin and put it in a warm place. After 3-4 days, the cabbage will be ready to eat. It can be stored in the refrigerator or in the basement. If you like more sour sauerkraut, then leave it for another day in a warm place.
This sauerkraut can be served with onions and vegetable oil. It is also perfect for filling pies and dumplings. It can also be stewed and fried. Cabbage dishes are especially good during Lent. When heat treated, you can add a little fresh, grated cabbage to sauerkraut. Then the dish will not be so sour.
Advice. If you don’t have fresh cabbage, and the sauerkraut is a little acidic, you just need to rinse it in cold running water: the excess acid will go away and the cabbage will be suitable for further cooking.

There is another way to prepare pickled cabbage using hot brine.

For this salad, cut the cabbage leaves into small cubes: approximately 3-4 centimeters. We put them in the pan not all at once, but in parts.
Place sliced raw beets in circles on top of the cabbage: for a kilogram of cabbage you need to take three small beets. Place sliced carrots on top of the beets and slices of garlic on top (for this salad you need one head of garlic). And we repeat again: cabbage, then beets, carrots and garlic.
When all the vegetables are placed in the pan, they need to be seasoned with hot marinade. The proportions of the ingredients for the brine can be taken from the recipe for quick preparation of pickled cabbage with carrots. The cooking technology is the same.
When the marinated vegetables have cooled, remove the pan with the cabbage to a cool place so that all the vegetables are saturated with the marinade. After 3-4 days, the cabbage can be served. It will not only be very tasty, but also presentable. Its red leaves will be a good decoration for any table, and its sweet and sour taste is an excellent addition to meat or fish dishes.

A salad of pickled cabbage with carrots can be prepared at any time of the year, but it is especially good in the fall, when all the vegetables are ripe and filled with juices - and they are not at all expensive.