home Audience 6 Very tasty marinated cabbage - Recipe with photos. Pickled vegetable salad with cabbage, simply lick your fingers. Recipe with photo How to pickle cabbage coleslaw

Very tasty marinated cabbage - Recipe with photos. Pickled vegetable salad with cabbage, simply lick your fingers. Recipe with photo How to pickle cabbage coleslaw

The history of sauerkraut dates back to the times of Tsarist Russia. It was then that this vegetable began to be fermented. In those distant times, as well as now, people sought to give cabbage a sharper taste and ensure its preservation for many months.

Nowadays, like many decades ago, cabbage was used as an independent food, as well as as an ingredient in more complex dishes. Sauerkraut cannot be called a universal product, since it is not advisable to combine it with boiled fish, chicken and pork meat, and sweet fruits. You should be careful when combining sauerkraut and citrus fruits.

Be that as it may, sauerkraut is widely used by housewives to prepare all kinds of dishes, including sauerkraut salad, which is often served on the table on weekdays and holidays.

How to make sauerkraut salad - 15 varieties

This salad is distinguished by its delicate taste and simply unsurpassed spring aroma. If you have fragrant vegetable oil, then it is better to use it for this salad.

Ingredients:

Sauerkraut - 650 gr.
Canned green peas - 270 gr.
Onions - 1 pc.
Vegetable oil - to taste

Preparation:

We dry the cabbage well to get rid of excess liquid and put it in a deep salad bowl. Drain the excess liquid from the peas and add it to the cabbage. We clean the onion, wash it, chop it into thin strips and also put it in the salad bowl. The salad is almost ready. Now it should be mixed, seasoned with vegetable oil and mixed again.

This salad should never be salted. If you add salt, pepper and other spices to it, it will be a completely different dish.

The peculiarity of the salad with sauerkraut, cheese and eggs is that it should be seasoned with vegetable oil immediately before serving and not stirred.

Ingredients:

Sauerkraut - 200 gr.
Hard cheese - 100 gr.
Chicken eggs - 2 pcs.
Parsley root - 2 pcs.
Vegetable oil - 3 tbsp. l.
Green onions - 4 feathers
Ground black pepper, salt, vegetable oil - to taste

Preparation:

Three cheese on a coarse grater. Boil the eggs, cool, peel and finely chop. Peel the parsley root, wash it and cut it into strips. We clean the onion, dry it and finely chop it. Squeeze out the cabbage.

Combine cabbage, cheese, eggs, parsley root and green onions in one container, add salt, pepper and mix thoroughly, season with vegetable oil.

This dish combines the delicate flavors of bacon and beets with the savory heat of sauerkraut.

Ingredients:

Sauerkraut - 500 gr.
Beets - 200 gr.
Bacon - 150 gr.
White onion - ½ pc.
Dill, olive oil - to taste

Preparation:

Cut the bacon into thick strips and fry in a dry frying pan until golden brown. Place the sauerkraut in a salad bowl. Peel the onion, wash it, cut it into thin strips and add it to the salad bowl with the cabbage. Wash the beets, boil until fully cooked, cool, peel, grate on a Korean carrot grater and place in a salad bowl with cabbage and onions. When all the vegetables are combined, season the salad with olive oil and mix thoroughly. Lastly, add the cooled bacon to the salad and mix everything again. Decorate the salad with chopped fresh dill. Bon appetit!

Vinaigrette salad is familiar to each of us firsthand. In the classic recipe, this is an exclusively vegetable dish, however, “Vinaigrette with Squid” will also appeal to many people.

Ingredients:

Preparation:

Wash the squid, boil in boiling water for 2 minutes, cool, clean and cut into strips. Wash the cucumbers and cut into cubes. Wash and squeeze the cabbage. Wash the carrots, potatoes and beets, boil until fully cooked, cool, peel and cut into cubes. We clean the onion, wash it and finely chop it. Place all prepared ingredients in one container.

In a small bowl, combine vegetable oil, vinegar, sugar, salt and pepper. Mix everything thoroughly. This will be the vinaigrette dressing.

Pour the dressing into the bowl with the main ingredients and mix everything thoroughly. If necessary, the salad can be additionally salted and peppered.

Salad “Healthy” is a dish for lovers of sweets. It replaces salt with sugar.

Ingredients:

Sauerkraut - 300 gr.
Carrots - 1 pc.
Green onions - ½ bunch
Sugar - 1 tsp.
Vegetable oil - 2 tbsp. l.

Preparation:

Wash the sauerkraut in boiled water and lightly dry it. We peel the carrots, wash them and grate them on a coarse grater. Wash the onion, dry it and finely chop it. Combine the prepared vegetables in a deep container. Add sugar, vegetable oil and mix everything thoroughly. The finished salad can be decorated with parsley leaves.

And again “Vinaigrette”. The recipe for this dish has a lot of interpretations, one of which includes exclusively products of plant origin in its composition.

Ingredients:

Beets - 200 gr.
Carrots - 200 gr.
Potatoes - 200 gr.
Sauerkraut - 200 gr.
Canned red beans in their own juice - 360 gr.
Marinated champignons - 300 gr.
Onions - 100 gr.
Vegetable oil - 3 tbsp. l.

Preparation:

Wash beets, carrots, potatoes, boil until fully cooked, cool, peel and cut into cubes. Drain excess liquid from beans, mushrooms and cabbage. Cut the mushrooms into slices. We clean the onion, wash it and finely chop it. Combine all ingredients in a deep salad bowl, season with vegetable oil and mix.

If desired, vegetable oil can be replaced with mayonnaise in this dish.

The name of the salad speaks for itself. By spending mere pennies you can prepare a wonderful meal for the whole family.

Ingredients:

Sauerkraut - 150 gr.
Beets - 100 gr.
Sugar - 1 tsp.
Vegetable oil - to taste

Preparation:

Wash the beets, boil them, cool, peel and cut into cubes. Combine cabbage and beets in one container, add sugar, season with vegetable oil, and mix everything thoroughly. The finished salad can be decorated as you wish.

This salad combines quite unusual products, namely sauerkraut, oranges and pineapples.

Ingredients:

Preparation:

Grind the nut kernels. Cut the pineapple into cubes. Peel one orange, divide it into slices and remove the film. Peel another orange and squeeze out the juice.

In a deep bowl, combine cabbage, orange slices, pineapple and half the nuts. In a small container, combine sour cream, lemon juice, orange juice, sugar, salt, pepper and orange zest. Mix everything thoroughly.

Add the prepared dressing to the salad, mix and sprinkle the remaining nuts on top.

“Vinaigrette” is a dish well known to each of us. Housewives often prepare it both for daily use and for the holiday table.

Ingredients:

Potatoes - 4 pcs.
Sauerkraut - 300 gr.
Beets - 4 pcs.
Green peas - 200 gr.
White onion - 1 pc.
Salt, pepper, herbs, vegetable oil - to taste

Preparation:

Wash the potatoes and beets, boil until fully cooked, cool, peel and cut into cubes. Drain the excess liquid from the peas. We clean the onion, wash it and finely chop it. In a deep container, combine potatoes, beets, sauerkraut, peas and onions. Season the vegetables with vegetable oil, salt, pepper and mix thoroughly. You can also add finely chopped greens to the salad. Bon appetit!

The second name of this salad is “Winter”. It is by this name that many regulars of restaurants, cafes and other catering establishments know it.

Ingredients:

Preparation:

Drain excess liquid from cabbage and peas. Peel the carrots, wash them, grate them on a coarse grater and add them to the cabbage and peas. Clean the sausage and cut into small cubes. Boil the eggs, cool, peel and cut into small cubes. Add sausage and eggs to other ingredients.

When all the products are prepared, they should be salted to taste, seasoned with mayonnaise and mixed thoroughly. Before serving, it is advisable to put the salad in the refrigerator for 20 - 30 minutes.

This is a very unusual dish, the preparation of which requires that the onions and lingonberries be well marinated. To do this, it is advisable to marinate these products about a day before preparing the salad.

Ingredients:

Sauerkraut - 350 gr.
Sour apple - 2 pcs.
Red onion - 2 pcs.
Lingonberries - 200 gr.
Hulled sunflower seeds - 50 gr.
Vegetable oil, ground black pepper - to taste
Apple cider vinegar - 3 tbsp. l.
Brown sugar - 2 tbsp. l.
Salt - 2 tbsp. l.
Carnation buds - 2 pcs.
Bay leaf - 1 pc.

Preparation:

Peel the onion, wash it and cut it into thin half rings. Pour 1 liter into a saucepan. cold water and add vinegar, brown sugar, salt, clove buds and bay leaves. Bring the contents of the pan to a boil and cook for several minutes until the sugar and salt are completely dissolved. Then remove the pan from the heat, add the onions to the prepared marinade and mix everything thoroughly. Then put the onion and marinade in a deep bowl and add lingonberries there. The resulting onion-lingonberry mixture in the marinade should be left to infuse at room temperature for a day. After 24 hours, you can immediately begin preparing the salad.

Place the onions and lingonberries in a colander to get rid of excess liquid and place in a deep bowl. We put cabbage there too. Peel the apples, remove the core, cut into thin slices and place in a common bowl. Mix everything thoroughly, let the salad brew a little.

Lightly fry the peeled seeds in a dry frying pan, then immediately add them to the salad. The salad should be seasoned with vegetable oil, pepper and mixed thoroughly. An exquisite dish of sauerkraut is ready!

What does anyone need on cold winter days? Naturally nourishing, fortified and light food that will give you a lot of strength and will not create a feeling of heaviness in your stomach.

Ingredients:

Sauerkraut - 300 gr.
Smoked sausage - 200 gr.
Potatoes - 4 pcs.
Vegetable oil - 3 tbsp. l.
Greens, salt - to taste

Preparation:

Squeeze out the cabbage. Cut the sausage into large pieces.

For true connoisseurs of sausages, you can use several types of smoked sausage in this salad.

Wash the potatoes, boil, cool, peel and cut into large cubes. Wash the greens, dry them and finely chop them.

Combine sausage, vegetables and herbs, season with vegetable oil, salt to taste and mix thoroughly. The salad can be served.

When preparing this salad, you can experiment a little. Salt and sugar can be added to it in completely different proportions. The main guideline in this matter is individual taste preferences.

Ingredients:

Preparation:

Drain excess liquid from cabbage and mushrooms. Cut the mushrooms into medium-sized cubes. Chop the cabbage. Wash the cucumbers, dry them and cut them into thin semicircles. We peel the garlic, wash it and pass it through a garlic press. Wash the pepper, remove the stem and seeds and cut into medium-sized cubes.

We combine all the products in one container, add salt, sugar, season with vegetable oil and mix thoroughly. Before serving, decorate the salad with parsley leaves.

Thanks to its salty taste, such a dish will be just an ideal snack for strong alcoholic drinks.

Ingredients:

Sauerkraut - 500 gr.
Herring fillet - 1 pc.
Onions - 1 pc.
Vegetable oil - 2 tbsp. l.

Preparation:

Squeeze out the sauerkraut, season with vegetable oil and place in a beautiful salad bowl. Peel the onion, wash it, cut it into half rings and add to the cabbage. Cut the herring fillet into half rings and place in a salad bowl. Mix everything thoroughly and serve.

This salad is a complete meal. It is quite enough for a full dinner, or an afternoon snack, since it contains food of both animal and plant origin.

Ingredients:

Sauerkraut - 1 cup
Beef heart - 1 pc.
Apple - 1 pc.
Onions - 1 pc.
Parsley, salt, vegetable oil - to taste

Preparation:

Wash the beef heart, boil it in salted water until fully cooked, cool and cut into medium-sized cubes. Peel the onion, wash it, cut it into half rings and pour boiling water over it for a few minutes.

To avoid pickling onions, you should use white onions rather than regular ones. This variety is not bitter and has a milder taste.

Wash the apple, remove the core and cut into cubes. Wash the parsley, dry it and chop it not too finely.

Combine cabbage, beef heart, apple, onion and parsley in one bowl, add salt, season with vegetable oil and mix thoroughly. The salad can be served.

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 won’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!!!

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 forks);
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: you need to take three small beets per kilogram of cabbage. 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.

There are often times in our lives when we need a recipe with which we can quickly create a delicious dish. Most often, the base ingredient for such snacks is white cabbage. Its taste, juicy and piquant, goes well with many foods. Basically, instant meals can often be found in the refrigerator in the summer. A light snack, ideal for consumption late in the evening, so as not to spoil your figure with high-calorie dishes, or an excellent option as an addition to a side dish to dilute the taste.

It turns out very juicy and tasty in its quality. The sweetish taste of pear makes the taste of the appetizer very unusual; real gourmets will love the salad. The pleasant, spicy aroma of spices that are put in the dressing is one of the highlights of the recipe.

For a quick cabbage salad you need:

Cooking process:

Peel the cabbage from the top leaves, rinse the remaining part to remove dirt, and chop. Mash the mass with your hands, after sprinkling it with salt so that it softens and releases juice.
Peel the onion and cut into half rings. Mix vinegar with water and sugar, pour over the marinating product for 30 minutes, then drain the liquid.
Heat a small amount of cognac on the stove until it bubbles. This is necessary for the alcohol to evaporate. If such a product is given to children, then cognac should be excluded altogether. Peel the ginger root, cut into small pieces, add to the boiling liquid. Also add cinnamon and cook for 2 minutes. Then peel the pre-washed pear, cut the pulp into cubes, and pour the hot cognac mixture onto them. The product will be saturated with tasty vapors and will transfer them to the entire salad.
Rinse the raisins well, pour boiling water for half an hour so that the dried fruit soaks and becomes soft in consistency.
For dressing, add one tablespoon of the marinade that was prepared for the pear with cognac to the vegetable oil. Mix the liquids thoroughly.
Pour the prepared products into a deep plate, first drain the marinade from all the ingredients. Season the salad with the oil mixture and mix thoroughly.

Quick cabbage salad with bell pepper

Such a wonderful dish has more than once justified its name ““, because indeed, the amount of vitamins in the dish is simply off the charts. The recipe has been known to everyone since childhood, and is especially widespread in catering establishments. The products you need for cooking can always be found at home.

For a quick cabbage salad you need:

Quick fresh cabbage salad:

Prepare all vegetables in advance. They must be fresh and elastic so that the dish turns out to be very juicy and aromatic in taste. The main secret that lies in this recipe is hidden in the dressing, which, when mixed with food, forms a wonderful tandem, so that the flavors are revealed in a different way.
Wash the cabbage, separate the leaves that are on top, and chop the rest into thin strips. Mix vinegar, salt and sugar with a small amount of water, stir until the bulk products are completely dissolved, pour this mixture over the chopped mass. Mash with your hands to make the product softer and leave to marinate.
Wash and peel the carrots, cut into thin strips or grate on a coarse grater to make long strips.
Peel the onion and chop it.
Peel the bell pepper from seeds and stalks, rinse the product inside and out, and cut into strips. For beauty, you can take several multi-colored fruits.
Mix the chopped products, pour in olive oil and stir.

TIP: You can quickly peel the pepper by sharply pressing the stalk into the product and then pulling it out. This way the ingredient can be peeled without using a knife.

Quick cabbage salad with carrots

It has a pleasant, piquant flavor and summer freshness. A light dressing makes the dish slightly sour and pleasant to the taste. A snack with a very low calorie content, so it can be safely eaten by those who are watching their figure.

For a quick cabbage salad you need:

Instant cabbage salad:

Peel the cabbage from the leaves located on top, rinse the remaining part with water, and cut thinly. Place the mixture in a dish, sprinkle with salt, and knead with your hands until the juice appears.
Wash the carrots, peel and chop using a coarse grater.
For the sauce, mix butter with lemon juice and sugar. Wait until the sugar grains dissolve.
Place the ingredients in a bowl and season them with the resulting sauce.

Quick cabbage salad

This simple recipe has been known to everyone since the 90s, when it reached a significant peak in its popularity. This dish was prepared only on special occasions, for holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.

Raw materials (for 4 servings):

Cabbage salad is quick and tasty:

Remove the crab sticks from the packaging and chop them into small cubes.
Wash the cabbage, remove unnecessary leaves, and finely chop the remaining part. Place the resulting straw in a dish, mash with salt to release the juice.
Peel the onion, cut finely into cubes.
Cucumbers should be firm and young, with a strong aroma of freshness. Separate the ends with a knife and cut the vegetables themselves into strips.
Open the corn, drain the marinade, and add the grains themselves to the salad.
Mix the ingredients and season the salad with mayonnaise.

Quick salad with white cabbage

The recipe contains very unusual combinations of products, which ultimately form a very tasty salad. But still, the snack belongs to the category of fast, although not very popular dishes. The freshness of the vegetables in the recipe goes well with the soft cream cheese, and the spiciness of the ginger gives the dish a spicy tint.

Ingredients for making salad (for 4 servings):

Cooking process:

Prepare cabbage for slicing. To do this, it is worth clearing the head of cabbage from the outer leaves and rinsing it well to remove any dirt. Chop the vegetable into small strips.
Separate the stalk of the bell pepper along with the seeds, rinse and cut into strips.
Cut the cream cheese into large cubes.
Peel the ginger and grate it on a fine grater.
Wash and chop the greens that you like.
Mix lemon juice with vegetable oil and add salt.
Season the ingredients with the resulting sauce and mix the salad.

Instant marinated cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your loved ones hungry and prepare a delicious dish in a short time. In addition, instant cabbage salad with beets is rich in vitamins and nutrients, which is very important for the body. Instant cabbage salad with beets is an excellent option for a light meal, and is also useful for those who are concerned about the correctness of their nutrition.

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will prepare quick-cooking pickled white cabbage, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing any of its taste.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Be it a birthday or New Year!

I have accumulated many interesting recipes for pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I will share a few more delicious recipes that I think you will like. These will be very simple recipes, and slightly more complex recipes. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For the marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs.
bay leaf - 3 pcs
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them using a Korean carrot grater.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer to a three-liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving, the finished cabbage can be sprinkled with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although you can now buy pickled cabbage in the store all year round, it still won’t be as tasty as your own homemade cabbage.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

It’s better to mix with your hands so that the vegetables don’t get crushed and the juice doesn’t leak. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for a regular dinner with boiled potatoes, or any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

Preparation:

1. Cut the cabbage into fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. Remove the seeds from the hot capsicum and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This appetizer is very colorful and bright and can decorate any holiday table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

The beneficial properties combined with its unique qualities are known to perhaps everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unique piquant taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked both the taste and the original name. After some time, with the advent of the Internet in my life, I learned that such an interesting name - “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp

For the marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces using a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

For the marinade:

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.

6. Prepare the marinade. To boil water. Place all the ingredients for the marinade, except vinegar, into hot water.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
You can cut forks into strips, large or small pieces, or even into quarters
You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi juice.

And all this diversity will help you prepare completely different versions of pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!