Many people know that the most delicious preparations for the winter are obtained from cabbage, it is not without reason that this particular vegetable has long been considered the most popular in Our Country, and dishes from it occupied up to 80% of the main menu in the winter. Perhaps there is not one of all currently known vitamins 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, Beijing cabbage and others, then the amount of nutrients and nutrients contained in them is such that it is quite possible to provide yourself with a complete diet, eating only its various types. After all, for example, Brussels sprouts contain even proteins with amino acids. And broccoli can really play a decisive role in the fight against cancer so common today.
In the modern world of fast-paced life, quick recipes for cooking are becoming more and more popular. Therefore, cooking cabbage in a quick way cannot but interest modern housewives. And perhaps this was with the use of acetic acid for pickling cabbage. Moreover, for supporters of a natural lifestyle, there is also a way out – in recipes, instead of ordinary table vinegar, you can use apple or wine vinegar. In this case, no one can doubt 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 vegetables with hot marinade. An additional condition for the quick preparation of cabbage under these conditions is the method of slicing – the smaller and thinner the pieces of vegetable are, the faster it will marinate.
Simple and delicious recipe “assorted”
According to this recipe, marinating cabbage lasts only 24 hours. Almost the next day, you can treat your relatives with this dish. And since it turns out to be very beautiful, it is good to cook this appetizer immediately before any festive celebration. You can marinate according to this recipe not only white cabbage, but also any other variety of it.
If you take cabbage by weight of about 2 kg, then in addition you will need:
- Bulgarian pepper, preferably red – 1 pc;
- Carrots of medium size – 2 pieces;
- Cucumber – 1 pc;
- 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 a few outer leaves from the fork, even if they seem completely clean at first glance.
It is best to cut the pepper into thin strips, rub the carrots and cucumber on a Korean grater, and chop the onion into thin rings.
White cabbage is best chopped with a special grater. But if you don’t have one, then sharpen a sharp 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, because at the very base of the head of cabbage it often has some bitter taste, which can affect the taste of the finished dish.
Cauliflower and broccoli are split into small twigs with florets, while Brussels sprouts are split into sprouts. The largest of them can be cut into 2 or 4 parts.
Now all the chopped vegetables must be placed in one container and mixed with your hands. Please note that you should not crush or crush the cabbage, you just need to mix it thoroughly with all other vegetables.
Vegetables after mixing, you can temporarily set aside and start making 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 leaf, dill and coriander seeds and cumin 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 heat 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 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 otherwise.
The crushed 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 poured into jars of vegetables in boiling form, and they are immediately twisted with sterilized lids. After that, the jars must be turned over and stored in a wrapped form until completely cooled. Such a preparation of vegetables is best stored in a cool place.
Cabbage “Provencal”
Provencal cabbage is especially popular among instant recipes. And this is no coincidence, since usually it is a very beautiful vegetable salad, among which cabbage occupies the main place. The main feature of cooking quick cabbage with such a poetic French name is the mandatory use of vegetable oil in the marinade manufacturing process. And below, the recipe for Provencal cabbage will be described in detail, the production of which using the hot pouring method will take you from several hours to a day.
For a minimum serving for 3-4 people, you will need 1 kg of white cabbage, 1 medium-sized beetroot, 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.
Salted 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 pieces, 1 cm long, and rinse the raisins well and scald with boiling water before use.
Mix all the ingredients for cabbage “Provencal” thoroughly in a large container. The marinade for this recipe includes a minimal amount of water. Therefore, it is necessary that the cabbage be juicy. If you have doubts about its juiciness, you can take a double portion of water.
So, in 125 ml of water, dissolve by heating 60 grams of sugar and 30 grams of salt. When the marinade boils, add a few peas of allspice, cloves and a couple of leaves of parsley. Remove it from heat, add 75 ml of vegetable oil and 1 tablespoon of apple cider vinegar.
To cook cabbage in a hot way, pour all the initial components with marinade, without waiting for it to cool. In this case, the cabbage will be ready in 3-4 hours. It is only necessary to cover the vegetables on top with a plate and put any load.
Just make sure that the level of cabbage juice that comes out after pouring the marinade and setting the load goes beyond the plate and the vegetables being cooked are completely covered by it.
If you pour vegetables with an already cooled marinade, then the dish will cook a little longer – about 24 hours. And in any case, after a day it will need to be hidden for storage in the refrigerator.
Pickled Cabbage: Helpful Tips
Each case has its own subtleties and features, without which it is sometimes impossible to achieve an intelligent result.
- So that the taste of the finished marinated dish does not let you down, never save on the quality of the original products – use only fresh, strong, hard-to-touch vegetables and fruits.
- You can cut cabbage in any way and the preference for one form or another of the pieces is just a matter of your taste. But keep in mind that the larger the pieces for pickling, the more time you will need to cook them.
- To diversify and improve 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 safety of canned vegetables.
- If you feel like experimenting, try improving the taste of a vegetable dish by adding spices such as cumin, ginger, coriander, rosemary, horseradish root, and hot peppers to the marinade.
- Instead of ordinary table vinegar, you can use apple, 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, fragrant first courses, as well as filling for pies.
