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Few will argue that sauerkraut, salted or pickled cabbage is one of the most coveted dishes among the many salads that are served on the table in the winter. After all, the time for fresh vegetables has long passed, and most salads are already prepared from boiled or stewed foods, which quickly become boring, and you want to dilute them with something fresh or spicy, crispy. But sauerkraut is cooked for quite a long time, and there is not always a place to store it. Pickled cabbage is prepared quite quickly, but sometimes there is no time or energy even for quick preparation and you just want to get a jar of ready-made cabbage from the pantry or cellar and crunch it to your heart’s content or treat guests who unexpectedly arrive.
In this case, it makes sense to make a delicious cabbage preparation in some free period of time and spin it for the winter, so that later you can enjoy it at any time of the year. Pickled cabbage with garlic will be a good example of such a preparation, as it combines pleasant crunchiness, spiciness, and usefulness.
Quick recipe
If you have very little time, then it is possible to use this recipe for instant pickled cabbage with garlic:
- Free a head of cabbage weighing 1,5-2 kg from all contaminated parts and the outermost leaves. Chop the rest as you like, using a regular sharp knife or a special grater.
- Wash two medium carrots, peel and grate.
- Divide the head of garlic into cloves and remove all adjacent scales.
- All of the above vegetables are first mixed in a separate bowl, then poured with boiling water so that it covers them completely. After they stand in boiling water for 10 minutes, hot water is drained, and cabbage with carrots and garlic are laid out in pre-prepared sterile glass jars.
It is necessary to prepare the marinade in advance so that the chopped vegetables do not languish for a long time in jars just like that.
For marinade you need to take:
- Purified water -1 liter;
- Salt – 45 g;
- Sugar – 55 g;
- Vegetable oil – 150 grams;
- Apple cider vinegar – 200 grams;
- Allspice – 3-4 peas;
- Black pepper – 3-4 peas;
- Bay leaf – 2-3 pieces.
All ingredients, except for vinegar and oil, are mixed in an enamel pan and heated to 100 ° C until completely dissolved. After boiling, the marinade is filled with oil, heated again to a boil. The heat is turned off and apple cider vinegar is added to the marinade mixture.
Now everything is ready to complete the preparation of pickled cabbage with garlic for the winter. While still hot, the marinade mixture is poured into jars of cabbage. The jars are immediately rolled up with sterile lids, turned upside down and left under a warm blanket until they cool completely. This guarantees additional sterilization. Cabbage with garlic, pickled in this way, can be stored in a cool place throughout the winter period.
Spicy Recipe
Cooking pickled cabbage with garlic according to this recipe will take you a little longer, but your efforts will not be in vain.
In general, to improve the taste of ready-made cabbage, in addition to garlic, many different seasonings and spices are used. Experienced housewives are actively experimenting with the addition of such a “gentleman’s” set of herbs as: dill, basil, celery, cilantro, savory, tarragon and horseradish. But the most interesting spicy and spicy additives, which harmonize very well with the taste of the cabbage itself, are cumin and ginger root.
And ginger root came to us from the recipes of oriental cuisine, but so much to the taste of many that there is practically no such preparation in which its use would not be welcomed.
So, for an ordinary medium head of cabbage, weighing about 2 kg, it is worth preparing 2-3 medium carrots, a head of garlic, about 100 grams of ginger and an incomplete teaspoon of cumin.
Cabbage is cut in any way you are used to, carrots can be nicely grated for Korean salads. Garlic after cleaning is crushed either using a special crusher, or simply using a sharp knife. Ginger root is peeled and cut into thin slices. All harvested vegetables are lightly mixed in a separate glass or enamel bowl.
The marinade for this dish can be prepared in the most standard way. To do this, 90 g of salt and 125 g of sugar are dissolved in one and a half liters of water. The mixture is brought to a boil and 90 ml of sunflower oil is added to it, as well as cumin, 0,5 teaspoon of ground black pepper, a few pieces of cloves and bay leaf.
At the last moment, 150 ml of apple or any other natural vinegar is added to the marinade.
In order to properly marinate the cabbage, it is poured with still hot marinade, tightly covered with a plate on top and lightly pressed down so that the marinade liquid covers all the vegetables entirely.
A container with pickled cabbage is left for a day to cool. After this period, cabbage with garlic can already be enjoyed. And in order to save it for the winter, you should sterilize the workpiece in jars, using any method convenient for you, without forgetting about the lids.
Then put all the remaining cabbage in jars and sterilize them in boiling water for about 15-20 minutes.
Hermetically sealing jars with cabbage and garlic preparations, put them to cool under a blanket and place them in the pantry for long-term storage the next day.
Pickled cabbage with garlic, harvested for the winter, will help you out more than once in the most unexpected cases. And she can help you diversify your home menu without any special material costs.
