Instant Pickled Red Cabbage

Everyone loves red cabbage. 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’s harsh, and it doesn’t lend itself well to fermentation. But there is a way out: it can be marinated. Filled with hot marinade, it will become much softer, more aromatic and tastier. There are recipes according to which it can be prepared quickly and very easily. You can pickle red cabbage with various additives. But in large pieces, like white cabbage, they don’t cut it for this – it will marinate for a very long time and can remain tough. How to pickle red cabbage so that it is ready quickly? The following recipes will help you understand this.

Red pickled cabbage with horseradish and herbs

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

For 2 kg of red heads you will need:

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

Chop the cabbage into thin strips.

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. We put currant leaves and greens in a sterile jar, pour dill seeds. Lay the cabbage on top. Pour boiled marinade from water, salt and sugar.

We keep the workpiece in the cold.

Spicy Pickled Red Cabbage

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

For one medium cabbage fork you need:

• 1,5 Art. spoons of salt;
• 3 Art. spoons of sugar;
• ¾ l of water;
• 0,5 L 9% Vinegar;
• cinnamon stick, 7 cloves, the same amount of allspice, 15 pcs. black peppercorns.

Finely chop the cabbage. We prepare marinade from all ingredients. Remember that vinegar is always added immediately before pouring, otherwise it will evaporate. The marinade should boil for 5-7 minutes. If we are preparing pickled red cabbage to eat it in the near future, the marinade needs to be cooled down 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 pour the marinade.

Quick cabbage with carrots

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

For a cabbage head weighing 1,5 kg you will need:

• carrot;
• a couple of garlic cloves;
• 2 Art. spoons of sugar;
• litere of water;
• 150 ml of table vinegar, it is better if it is natural apple;
• 3 leaves of lavrushka, st. spoon of coriander and 0,5 tbsp. tablespoons of cumin and black peppercorns.

Finely chop the cabbage forks, three carrots on a Korean grater, chop the garlic. We mix vegetables. Put them in a sterile jar.

We prepare the marinade by mixing all the ingredients except vinegar. Let’s let him boil. Pour in the vinegar and pour the vegetables in the 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 obvious sourness, very piquant.

For 2 kg of red cabbage you need:

• clove of garlic;
• 100 ml lean oil;
• 200 ml 9% vinegar;
• 3 Art. spoons of salt;
• 200 grams of sugar;
• spices for the marinade: clove buds, allspice, lavrushka.

Cut the clove of garlic into large pieces. Shred the cabbage as thinly as possible. We combine the vegetable with garlic and spices. Drizzle with vegetable oil. We are preparing the marinade. It needs 1,5 liters of water, in which salt and sugar are dissolved. Add vinegar to the boiled marinade, pour it into vegetables. A day later, a delicious dish is ready.

Korean red cabbage

You can also pickle red cabbage in Korean. To prepare it in this way, you will have to add non-traditional ingredients. Some may find this too extreme. But let’s move away from tradition and pickle cabbage in Korean.

For a small fork weighing a kilogram you need:

• bulb;
• 3 tbsp. tablespoons of vinegar and soy sauce;
• 100 ml of olive oil;
• a couple of garlic cloves;
• ½ teaspoon of salt;
• a quarter teaspoon of coriander, cumin and hot pepper;
• half a teaspoon of ground ginger;
• Art. a spoonful of honey

Shred the cabbage forks into thin strips. Salt, add honey, vinegar and soy sauce. Let stand for about an hour, after mixing well.

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

Mince the garlic and put it in a dish. Now let it sit for a couple of hours. During this time, the Korean dish is stirred a couple of times. We put it 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.