Contents
Cabbage occupies one of the first places in our daily diet. First and hot dishes, fresh salads, vinaigrettes, cabbage rolls are prepared from it. Cabbage is fried and stewed, used as a filling for pies, sour, marinated. She has been loved and revered in Our Country for centuries. Even in Domostroy, this vegetable was not just mentioned, but detailed recommendations were given on its cultivation, storage and use. The healing properties of cabbage were known in ancient Egypt, and Avicenna gave her quite a lot of space in the Canon of Medicine.
Salted cabbage has been and remains an invaluable source of vitamins in our winter diet. It is eaten every day, and at the festive table, and each housewife has many of her own proven recipes. If you want to urgently eat something tasty or unexpected guests should come to the house, a quick salting of cabbage can help us out. In this article, we will give recipes that will take only a few hours to prepare.
What cabbage to choose for pickling
It is interesting that even cooked in one way, pickled cabbage for each housewife turns out to be different in taste. Why this happens, no one knows for sure, although everyone puts forward their own version. It is unlikely that the whole thing is in the taste of the vegetable itself, however, for pickling, even in a quick way, you need to choose it correctly.
To begin with, late varieties are best suited for harvesting in the extreme case of an average ripening period. They have the densest, strongest heads, from which you can make the best salted or pickled cabbage. You need to choose white heads of cabbage that crunch when squeezed or pressed.
Quick red very tasty
This delicious cabbage is made from white varieties, and turns red due to the presence of beets in the recipe.
Product List
You will need:
- cabbage – 1 large head;
- red beets – 2-3 pcs.
Marinade:
- water – 1 liter;
- vinegar – 0,5 cups;
- vegetable oil – 0,5 cups;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. the spoon;
- garlic – 3-4 cloves.
Method of preparation
Cut the forks into pieces about 4×4 or 5×5 cm in size. Make them smaller – they will not crunch, more – the middle will not quickly salt. But if you are going to eat instant cabbage no earlier than in a day, the pieces can be safely made larger.
Wash and clean the beets, cut them into thin slices and mix with cabbage.
Put the chopped vegetables in a three-liter jar or enamel pan in layers so that they fit freely there, and there is still room for the marinade. In no case should you tamp or trample down the pieces.
Heat water, add salt and sugar, add vegetable oil. As soon as the marinade boils, add vinegar and peeled (but not crushed) garlic cloves. Turn off the fire.
If you want the dish to be ready within a few hours, pour the hot marinade over the vegetables. This method of salting cabbage will make it less crispy, but will speed up the process of its ripening. If you let the marinade cool down a bit, cooking will take a day, but the result will be better.
Storage tips and cooking options
It will be possible to eat cabbage in an hour, although over time the taste will become more saturated. If you want to speed up the ripening process, store the saucepan or jar at room temperature, in order to delay it, put it in the refrigerator.
Everyone likes this recipe for quick salting cabbage at different stages of readiness. Start tasting when the marinade has cooled. If desired, you can double or even triple the amount of ingredients – the cabbage turns out wonderful, some like beets even more. And all this yummy is stored for more than a month even out of the refrigerator.
This recipe takes some liberties. You can add delicious carrots, but then the marinade needs to be made saltier. If you put more garlic or vinegar, the taste will become more spicy. Some people prefer not to add oil at all.
Quick pickled
Cabbage prepared according to this recipe will be ready in the morning if cooked in the evening. But it is stored no more than a month even in the refrigerator.
Required Products
To pickle instant cabbage, you will need:
- cabbage – 1 kg;
- red beets – 1 kg;
- carrots – 1,5 kg;
- garlic – 2 tooth.
Marinade:
- water – 0,5 l;
- sugar – 0,5 glass;
- vinegar – 4 tbsp. spoons;
- salt – 1 tbsp. a spoon;
- black pepper – 3 peas;
- cloves – 2 pcs.
Method of preparation
To quickly pickle the cabbage, chop it and knead it well with your hands.
Peel beets and carrots, wash under running water and grate with large holes.
Add root vegetables and crushed garlic to the cabbage, mix well.
Boil water, salt, season with spices and sugar. Let it boil for 2-3 minutes, turn off the heat, pour in the vinegar and stir.
Pour hot brine over vegetables, cover and let cool.
So you can salt cabbage quickly and tasty, however, it must be stored in the refrigerator, laid out in jars with nylon lids.
Festive red cabbage with apples
You won’t cook this original pickled cabbage recipe every day, but it’s just right for the festive table.
Product List
To prepare this interesting dish you will need:
- red cabbage – 300 g;
- big apple – 1 pc.;
- raisins – 50 g;
- salt – 0,5 tsp.
Marinade:
- vegetable oil – 50 ml;
- balsamic vinegar – 2 tbsp. spoons;
- honey – 1 teaspoon.
Method of preparation
First prepare the marinade. Combine vegetable oil, balsamic vinegar and honey and rub well into a homogeneous mass. If you do it manually, you may have to work hard.
Finely chop the red cabbage, grind with salt with your hands so that the juice comes out.
Free the apple from the peel, remove the core, grate with large holes and mix with cabbage.
Wash the raisins, put them in a small saucepan or a metal mug, pour boiling water over it, cover with a saucer or lid and set aside for 5 minutes. Throw the steamed berries in a colander, cool under running cold water.
Mix the cabbage with raisins and marinade well and refrigerate. In the morning, the dish can be served at the table or left in a cool place, covered with a lid.
Instead of or together with raisins, you can add fresh or frozen currants, blueberries, lingonberries, cranberries or pomegranate seeds.
Fast for every day
You can immediately make a lot of this salted cabbage and eat at least every day. The ingredients for it are inexpensive, and it is ready in 10-12 hours after preparation.
Product List
To pickle instant cabbage, you need:
- cabbage – 1 medium-sized head;
- sweet pepper – 1 pcs .;
- carrots – 1 pcs.
Comment! In winter, bell pepper for cabbage with vinegar can be taken from the freezer.
Marinade:
- water – 0,5 l;
- vegetable oil – 100 ml;
- sugar – 7 tbsp. spoons;
- vinegar – 6 tbsp. spoons;
- salt – 1 tbsp. a spoon.
Method of preparation
Add salt and sugar to boiling water, dissolve them while stirring the marinade. Pour in vegetable oil.
When the liquid boils, carefully pour in the vinegar, remove the pan from the heat.
Finely chop the forks. Peel and grate the carrots, cut the pepper into strips.
Combine vegetables, mix well with your hands. Arrange in jars and fill them with hot marinade. When cool, put the salad in the refrigerator.
fast korean
Many of us, in general, do not know how to pickle vegetables in Korean, meanwhile, it is very simple. We bring to your attention a quick way to cook cabbage. It will need to be eaten quickly, since even in the refrigerator it will be stored for no more than a week.
Product List
You will need:
- cabbage – 2 kg;
- large carrots – 2 pcs .;
- garlic – 1 head.
Marinade:
- water – 1 l;
- vegetable oil – 100 ml;
- vinegar – 2 tbsp. spoons;
- soy sauce – 2 tbsp. spoons;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. the spoon;
- red ground pepper (hot) – 0,5 tbsp. spoons;
- chopped paprika – 0,5 tbsp. spoons;
- cloves – 3 pcs.;
- nutmeg, coriander – optional.
Method of preparation
To pickle the cabbage, cut it into pieces of 3-4 cm. Peel the carrots, wash and grate coarsely, crush the garlic with a press. Mix the ingredients in a saucepan or large bowl.
All components for the marinade, except for vinegar, mix, put on fire. Once the salt and sugar have dissolved, remove the cloves. Add vinegar, remove pan from heat.
Pour marinade over cabbage and leave to cool. Put in the refrigerator overnight. If you cooked in the evening, then in the morning you can already eat it.
Conclusion
We have given only some recipes for making quick cabbage. As you can see, they are completely different from each other and you can certainly choose the right one for yourself. Enjoy your meal!