Instant pickled cabbage recipe without garlic. The spicy Korean pickled cabbage appetizer includes: Pickled Chinese Cabbage Recipe

Previously, cabbage was mainly fermented. This traditional homemade preparation was considered an ideal snack that could be eaten every day and even placed on the holiday table. But this method has one main drawback. The process of preparing sauerkraut takes quite a long time, and this is not always convenient. Pickled cabbage is more quick option. Thanks to simple technology, an original snack can be prepared from familiar ingredients in a matter of hours. For this there are many interesting and quite original recipes. As an example, we can consider only a few of them.

Basic option

For lovers vegetable salads You will definitely love the pickled cabbage prepared using the classic version of the filling. Everything here is extremely simple. To prepare such a solution for one liter of water you need to take:

20 grams of table salt;
200 grams of sugar;
100-110 grams of any vegetable oil;
250 grams of vinegar;
8 cloves of garlic.

Apart from cabbage, no other vegetables are required for this option. Preparing this snack is not at all difficult:

Chop the cabbage into strips. For work, it is better to take slightly flattened heads of cabbage. The cabbage in them is always sweeter and juicier. Place the crushed mass in a saucepan or other container.
Heat the water.
Add all the spices according to the recipe and bring the mixture to a boil.
Pour the prepared marinade over the cabbage.
Place pressure on top and leave the product in this state overnight. In the morning you can transfer the cabbage to glass jars and put it in the refrigerator.

On the same day, a juicy and very aromatic salad can be served directly to the table and eaten with pleasure.

Crispy curried cabbage

Using non-standard ingredients, you can give your favorite snack an unusual taste and aroma. Pickled cabbage will be spicier and crispier. True, this will require a little more time and the following set of basic components:

1 kilogram of cabbage (white cabbage);
25 grams of sugar;
50 grams of table vinegar and the same amount of any vegetable oil;
a little black pepper (ground);
2 teaspoons curry seasoning;
30 grams of salt.

This dish is prepared in steps:

First, the cabbage should be cut into small cubes.
Transfer the crushed product to any deep container. This could be a pan, bucket or tank. It all depends on the total quantity of the main product.
Pour dry ingredients into a container, mix well and leave for about 1 hour.
Pour oil and vinegar into cabbage. Mix the contents of the container again and place pressure on top.

This cabbage will marinate for about 4 days. During this time it must be stirred constantly. The result is a crispy, moderately spicy snack with a pleasant golden color that will create a real sensation among your family and friends.

Good to know

To make pickled cabbage truly tasty, you need to know the basic rules and principles that need to be taken into account in the process of preparing it. Experienced chefs advise:

For pickling, it is better to take autumn cabbage. The heads of cabbage should be dense and tight.
You can pickle not only white cabbage, but also red, cauliflower, Peking and even Brussels sprouts. The main thing is to choose the right recipe.
For quick pickling, the solution must be hot (or warm). The colder the pour, the longer the process will take.
The first stage of marinating must take place at room temperature. After this, the product can be stored in the cold.
The main composition of the marinade: sugar, water, vinegar, salt, oil. In addition, you can use other products: carrots, onion, sweet peppers, beets, garlic and fresh herbs.
Regular table vinegar can be replaced with the same amount of apple cider vinegar. It is much healthier and has a milder taste.
To give the finished dish a special aroma, you can use various spices: cloves, coriander, cumin, Bay leaf and rosemary.
You can pickle cabbage in any container. However, it does not need to be pre-sterilized.

By following these rules, you can be sure that the cabbage will turn out juicy, aromatic, crispy and really tasty.

Cabbage and carrots in one day

In Rus', cabbage was usually fermented together with carrots. It gave the finished dish a pleasant orange tint and a unique taste. As practice shows, you can also pickle cabbage with carrots. Quickly, literally in a day, you get an amazing appetizer that you won’t be ashamed to put even on the holiday table. For this option you will need:

1 kilogram of fresh cabbage;
250 milliliters of water;
3 carrots;
2 bay leaves;
30 grams of table vinegar;
3 cloves of garlic;
25 grams of sugar;
2 clove buds;
3 peas each of allspice and regular black pepper;
35 grams of refined vegetable oil;
20 grams of fine salt.

The process of preparing such a dish consists of several stages:

Shred the cabbage. It shouldn't be very large. It's better to do something in between.
Grate the carrots carefully on a coarse grater.
Place a layer of cabbage in a clean deep container. Before doing this, you need to squeeze it slightly with your hands.
Place carrots on top. Repeat layers until you run out of ingredients.
About halfway through, add ½ of the prepared spices. Sprinkle the rest on top.
Add oil.
Dilute vinegar in boiling water and pour the prepared solution into a container.
Mix everything well and leave the products in the room for about 6 hours (you can even overnight). To ensure that the flavors are distributed evenly, the products need to be stirred several times throughout this time.

In the morning, all you have to do is put the cabbage into smaller containers and put it in the refrigerator. The appetizer is ready. In the evening you can serve it on the table.

Simple and fast

You can speed up the preparation of pickled cabbage as much as possible. For this experienced housewives It is recommended to use the following set of products:

2 kilograms (about 1 large head) of cabbage;
2 carrots;
3 cloves of garlic;
1 bell pepper (optional)

For the marinade you will need:

1 liter of water;
3 bay leaves;
60-70 grams of fine salt;
200 grams of sugar;
2 full glasses of vinegar and refined vegetable oil.

Cooking technology:

Wash the vegetables and peel if necessary.
Roughly chop the cabbage into fairly large pieces.
Chop the garlic into thin slices.
Grind the carrots using the usual large grater.
Mix it with garlic.
Place vegetables in a saucepan in layers. In this case, cabbage comes first. And then garlic and carrots.
To prepare the marinade, mix water with sugar and salt, and then add bay leaf. Boil the solution. Lastly, add the oil and vinegar.
Pour the marinade over the food and place it under pressure.

After 3 hours you will be able to enjoy juicy cabbage with a pleasant aroma.

Georgian cabbage

Pickled vegetables are loved not only in Russia. In the countries of Transcaucasia, such dishes are also treated with respect. True, they do them in their own way. To taste the difference, marinate cabbage instant cooking in Georgian. For this you will need:

2 kilograms of regular white cabbage;
2 pods of hot pepper (or 5 grams of ground red);
1 large beet;
2 medium heads of garlic;
1 bunch of parsley and dill.

For the marinade:

75 grams of sugar;
1 liter cold water;
4 bay leaves;
60 grams of salt;
100 grams of 9% vinegar;
black or allspice peas.

The recipe for this dish is slightly different:

Cut each head of cabbage into 8 pieces. Remove most of the stalk. This must be done carefully so that the leaves do not fall apart.
Finely chop the peeled garlic. The shape of the pieces doesn't matter.
Peel the beets and cut into half rings.
Chop the hot pepper into slices without removing the seeds.
Place beets at the bottom of a deep container. Coloring of products will come from below.
Place pieces of cabbage tightly on top.
The next layer will again be beets with the remaining ingredients (garlic, pepper and herbs). Repeat alternating until all products are gone. There must be beets with spices and herbs on top.
Now you need to make the marinade. Dissolve salt and sugar in water at the same time. Then bring it to a boil and wait 2 minutes. After this add the rest of the ingredients.
Fill the contents of the container with boiling solution. You can put individual cabbage leaves on top and place a weight on them. This can be an ordinary liter jar of water.

After 3 days, the finished cabbage of a pleasant purple hue can be further chopped, transferred to small jars and refrigerated.

Cabbage with bell pepper

According to many housewives, quick-cooking marinated cabbage with sweet bell pepper turns out very tasty. Moreover, it cooks quite quickly. To work you will need:

800 grams of cabbage;
1 liter of cold water;
200 milliliters of table vinegar;
3 carrots;
60 grams of salt;
6 cloves of garlic;
2 bell peppers;
200 grams of sugar;
100 milliliters of vegetable oil.

Cooking method:

Shred the cabbage. This can be done with a knife or use a special device.
Grind the carrots on a Korean grater.
Remove seeds from the pepper and cut into very thin strips.
Mix the products, place them in jars and compact tightly. Place whole cloves of garlic in the middle of each container.
Mix the ingredients for the marinade in a saucepan and bring the solution to a boil.
Pour the still hot liquid into jars. It should completely cover the cabbage.
Cover the jars with lids and refrigerate for a day.

In just 1 day, the original cabbage with a pleasant aroma will be completely ready.

Sweet cabbage

There is another not quite ordinary recipe. You can marinate cabbage so that the result is sweet and crunchy. Many people will like this original salad. Will be needed following products:

1 onion;
2 kilograms of cabbage;
2 carrots.

For filling:

500 milliliters of water;
100 grams of sugar;
150 milliliters of vegetable oil;
45 grams of salt;
100 milliliters of vinegar.

It doesn't take long to cook this cabbage. All you need to do is follow the simplest steps:

Wash all vegetables and cut into strips of approximately the same size.
Add salt and sugar to the water and bring it to a boil. As soon as they dissolve, add oil and vinegar.
Transfer the products into prepared containers, pour boiling marinade over them and cover with lids. Vegetables should not be compacted. Otherwise they won't be crispy.

Jars of food should stand at room temperature. At least 30 minutes. After that, you can open them and try the incredibly tasty salad. To make the dish sweeter, some people add a little washed raisins to the recipe.

Every autumn, housewives make preparations from vegetables. The most common one is pickled cabbage for the winter. This dish ideally complements fish and meat, and is also suitable for any side dish.

This is the most economical variation, requiring a minimum of ingredients to prepare.

Ingredients:

laurel – 3 leaves;
vinegar - 2 tbsp. spoons;
cabbage – 3000 g;
salt – 2 tbsp. spoons;
carrots – 2 pcs.;
spices;
ground red pepper;
water – 1000 ml;
sugar – 140 g.

Preparation:

Chop the head of cabbage (you need square pieces). Turn the carrots into half rings. Take a press, skip the red pepper and chop the garlic.
Mix cabbage sticks and carrots. Add bay leaves and stir.
Boil water, add granulated sugar and sprinkle with salt. Cook.
Pour in vinegar and stir.
Pour over vegetables. Cover with a lid and leave for a couple of hours. Hide in the refrigerator and leave for a day. The snack is stored there.

Recipe for cooking with beets in jars

For cooking, use late varieties of vegetables. Cabbage with beets in jars turns out beautiful in appearance and amazingly tasty.

Ingredients:

salt – 2 tbsp. spoons;
vinegar – 150 ml (6%);
beets – 1 pc.;
laurel – 3 leaves;
cabbage – 2000 g;
carrot – 1 pc.;
oil – 1 tbsp. a spoonful of sunflower;
black pepper – 11 peas;
garlic – 4 cloves;
water – 1000 ml;
allspice – 11 peas;
sugar – 140 g.

Preparation:

Cut the head of cabbage into four pieces. Then cut each piece again into the same number of pieces.
You will need to cut carrots and beets with bars. Chop the garlic cloves into slices.
Prepare a bowl in advance, place vegetables in it and mix.
Sterilize the jars and place a mixture of vegetables in them. Compact.
Pour granulated sugar with water, add salt and add peas. Pour in the oil, add the laurel and add vinegar. Stir, boil and pour this hot solution into the jars.
Cover with lids.

In Korean

A simple cooking method that produces an islandy, savory dish. Not only Chinese cabbage, but also white cabbage is suitable for cooking.

Ingredients:

water – 950 ml;
garlic – 270 g;
cabbage – 9500 g;
red hot pepper – 3 pods;
salt – 100 g.

Preparation:

Take warm water, add salt and stir.
Cut the heads of cabbage into six pieces, add liquid and set aside for three days.
Grind the garlic and pepper (you can use a meat grinder). The amount of pepper can be reduced or increased as desired.
Remove the vegetable from the brine and rinse. Take the twisted mixture and coat the cabbage with it.
Place everything in a container, put it under pressure and let it sit for three days. Keep refrigerated.

With bell pepper

Vegetables turn out crispy. A good snack option for a holiday table.

Ingredients:

salt – 60 g;
pepper – 470 g bell pepper;
vinegar – 140 ml;
cabbage – 2450 g white cabbage;
carrots – 470 g;
sugar – 100 g;
onion – 470 g of onion;
oil – 200 ml vegetable.

Preparation:

Chop with forks and cut the onions. For a snack you need half rings.
Cut the bell pepper into strips and grate the carrots.
Stir the vegetables, sprinkle with sugar and add salt. Pour in vinegar and stir.
Pour in the oil, put the whole mixture into jars and cover with lids.
Can be consumed after four days.

Option in jars with aspirin

To ensure that the consistency of vegetables does not change over time, and the preparation remains fresh all winter, preservatives are added. Aspirin is successfully used in this capacity.

Ingredients:

coarse salt - 2 tbsp. spoons;
laurel – 6 leaves;
cabbage – 3 heads;
carrots – 6 pcs.;
sugar – 2 tbsp. spoons;
aspirin – 3 tablets;
pepper – 9 black peas;
vinegar essence – 3 teaspoons;
water – 950 ml.

Preparation:

Prepare jars (rinse and sterilize).
Take a grater, preferably a larger one. Grate the carrots, chop them with forks and mix the vegetables.
Pour salt into sugar, mix and add water.
Boil, cool, add peppercorns, bay leaves and tablet. Dissolve the last one.
Compact the vegetables in a jar, pour in the brine and cover with lids. Leave for a day.
Pierce with a long knife, release the gas and pierce again after half a day.

Repeat the process three times, pour in vinegar and close the lids.

Instant pickled cabbage pieces

If you want to enjoy a pickled snack, we suggest using a quick method of preparing it.

Ingredients:

carrot – 1 pc.;
oil – 120 ml vegetable;
water – 950 ml;
cabbage – 2000 g;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
laurel – 2 leaves;
black pepper – 5 peas;
sugar – 3 tbsp. spoons.

Preparation:

Cut the head of cabbage into pieces. Chop the carrots and mix the resulting circles with cabbage.
Pour water into sugar, add salt and add butter.
Chop the garlic cloves, add them to the marinade and add peppercorns. Throw in the bay and stir.
Place on the burner, wait until the liquid boils and pour in the vinegar.
Compact the vegetables and add liquid. The next day you can enjoy it.

A tasty and crispy way to marinate

The sweet-tasting cabbage turns out crispy and cooks very quickly.

Ingredients:

salt – 1.5 tbsp. spoons;
oil – 150 ml vegetable;
sugar – 100 g;
cabbage – 2000 g;
onion – 1 pc.;
vinegar – 100 ml;
carrots – 2 pcs.;
water – 470 ml.

Preparation:

The onion will be required in the form of straws. Cabbage too. The orange vegetable should be cut so that the thinnest pieces are obtained. Mix everything and put it in a container.
Boil water, add sugar and add salt. Wait for the liquid to bubble and stir - the crystals should all dissolve by this point.
Pour in the vinegar, then the oil and immediately pour over the vegetables. Cover with a lid. Leave for half an hour.

To keep the cabbage crispy, do not squeeze it while stirring. Raisins will help diversify the taste of the snack - they will make the dish sweeter.

Spicy pickled cabbage for the winter

For lovers of spicy dishes, this cooking option is suitable.

Ingredients:

head of cabbage – 2000 g;
black pepper – 10 peas;
salt – 2 tbsp. spoons;
cloves – 5 pcs.;
garlic – 5 cloves;
sugar – 190 g;
oil – 100 ml sunflower;
carrots – 3 pcs.;
water – 950 ml;
vinegar – 300 ml (9%).

Preparation:

Chop the garlic cloves, chop the head of cabbage, grate the carrots and mix everything. Place in jars that have been sterilized in advance.
Bring water to a boil. Add sugar. Add some salt. Dissolve and add pepper. Add cloves, add oil and vinegar. Mix.
Pour the mixture over the vegetables and cover with lids.

With carrots and garlic

A quick way to cook, thanks to which you can deliciously complement your dinner.

Ingredients:

salt – 3 tbsp. spoons with salt;
cabbage – 1900 g;
carrot – 1 pc.;
vinegar – 200 ml (9%);
garlic – 3 cloves;
laurel – 5 leaves;
water – 950 ml;
sugar – 8 tbsp. spoons;
oil – 180 ml vegetable.

Preparation:

Chop the cabbage (you will need large pieces). Chop the carrots.
Chop the garlic and mix with carrots.
Place in layers in a container - first cabbage, then carrots.
Sprinkle sugar with salt, add water, add oil and place bay leaves. Boil and pour over vegetables.
Apply pressure and stand for two hours.

Can be eaten immediately or placed in jars and stored in the refrigerator.

How to cook “Pelustka in marinade”?

A bright instant dish that will take its rightful place among festive table and will cheer you up on an ordinary day.

Ingredients:

garlic – 6 cloves;
cabbage – 1500 g;
laurel – 4 leaves;
sugar – 160 g;
sunflower oil – 12 tbsp. spoon;
beets – 420 g;
pepper – 7 peas;
carrots – 210 g;
salt – 2 tbsp. spoons;
vinegar – 150 ml (9%).

Preparation:

Chop the cabbage - you should get square pieces. Grind the carrots, chop the beets. The appetizer will taste best if you make cubes. Chop the garlic to form slices.
Sprinkle salt with sugar. Add pepper and bay leaf. To fill with water. Place on the burner and when the liquid begins to bubble, pour in the vinegar. Cool (the liquid will need to be warm), add oil and stir.

Ingredients:

pepper – 3 black peas;
cabbage – 1000 g cauliflower;
sugar – 10 g;
laurel – 2 pcs.;
water – 0.5 liters;
allspice – 3 peas;
cloves – 3 pcs.;
salt – 15 g;
vinegar – 100 ml;
tarragon - 3 branches;
citric acid – 1.5 g;
cinnamon – 1 g.

Preparation:

Divide the forks into inflorescences. Boil water, add salt and add cabbage pieces.
Let stand for five minutes, remove and drain the liquid. Place the inflorescences in sterilized jars.
Put the water on the fire, wait until it boils and add lemon. Add the remaining bulk products and spices, simmer for eight minutes and add vinegar.
Pour over the vegetables, cover with lids and turn over. Cover with a blanket.

With apples

A healthy and tasty homemade treat.

Ingredients:

salt – 1 tbsp. spoon;
vinegar – 70 ml (9%);
water – 950 ml;
cabbage – 2000 g;
carrots – 3 pcs.;
apple – 3 pcs.;
sunflower oil – 120 ml;
sugar – 140 g.

Preparation:

Shred the cabbage. Remove the peel from the apples. Take a larger grater and grate the carrots, and then the apples. Mix everything and place in a jar. Use a three-liter bottle.
Pour sugar with water, add salt and add butter.
Boil, add vinegar and stir.
Pour the resulting mixture over the vegetable mix and cover with a lid. When it cools down, put it in the refrigerator.

You don’t have to wait several days to enjoy pickled cabbage. There are many quick recipes for this snack. Let's look at some harvesting methods and find out its features.
Recipe contents:

Pickled cabbage is perhaps the most favorite and popular appetizer of all preparations. It is prepared in almost every family, and, as a rule, it can be consumed the next day. Now is the time to marinate it, because... the heads of cabbage have gained strength and all the vitamins. Therefore, the snack will be tasty, crispy and healthy. I suggest you find out some of the most popular recipes for its preparation. But first, get acquainted with the secrets that are shared experienced chefs.

Cooking pickled cabbage - general principles and rules

For pickling, take juicy, tight and dense heads of cabbage, preferably autumn ones.
Shred the vegetable using a special grater or a sharp knife.
The cutting method can be into strips, large or small pieces, or quarters.
For pickling, both white cabbage and other varieties are used: red cabbage, Beijing cabbage, cauliflower, Brussels sprouts.
The cabbage is poured with a marinade, usually made from salt, sugar, vinegar and oil.
For quick cooking, use boiling marinade. Hot pouring reduces cooking time.
Cold brine is used for long-term marinating. The colder it is, the longer the cabbage will take to salt. At the same time, it will still remain crispy and juicy.
After pouring, the workpiece is kept warm for a couple of hours and put into the cold.
Before use, squeeze out excess marinade.
Serve cabbage with butter, onions or herbs.
Beets, carrots, garlic, onions, various herbs, and spices are added to the preparation.
The required marinade ingredient is vinegar. You can replace it with apple cider vinegar. It is healthier and has a milder taste.
Various peppers, rosemary, coriander, cumin, bay leaves, and cloves are used as spices.
It is better to remove the bay leaf from the marinade after boiling, because... it can give bitterness.
The product can be stored in the refrigerator for a whole month without losing its taste.
I use any container for marinating: tubs, pans, jars, etc.
The dishes do not require sterilization. It is enough just to rinse it well.

Quickly pickling cabbage is the dream of any housewife. Cauliflower, Brussels sprouts, broccoli, and of course, cabbage are perfect for this.

Calorie content per 100 g - 19 kcal.
Number of servings - 2 kg
Cooking time - 4 hours

Ingredients:

White cabbage - 2 kg
Salt - 3 tbsp. with a slide
Sugar - 8 tbsp.
Bay leaf - 5 pcs.
Garlic - 2 cloves
Carrots - 1 pc.
Vegetable oil - 200 ml
Water - 1 l
Table vinegar - 200 ml

Step-by-step preparation of instant pickled cabbage, recipe with photo:

Wash and dry the cabbage. If necessary, remove the top leaves.
Using a sharp knife, cut it into large pieces.
Peel the carrots, wash and grate on a coarse grater.
Peel the garlic, rinse and chop.
Mix garlic with carrots.
Place the prepared cabbage in a saucepan, layering it with carrots and garlic.
For the marinade, add salt, sugar, vinegar to the water, vegetable oil and bay leaves.
Bring the brine to a boil and pour over the cabbage.
Place a bend on top.
Leave the cabbage for 2-3 hours. After which you can serve it to the table.

Making spicy pickled cabbage at home is quite simple, the main thing is to know the right recipe. Then a light and crispy snack will satisfy your taste buds.

Ingredients:

White cabbage - 2 heads
Beetroot - 1 pc.
Garlic - 3 cloves
Hot pepper - 0.5 dry pod
Water - 1 l
Vegetable oil - 5 tbsp.
Vinegar 6% - 1 tbsp.
Bay leaf - 3 pcs.
Allspice - 6 peas

Step-by-step preparation of spicy pickled cabbage:

Remove the top leaves from the cabbage. Wash the heads of cabbage, cut into four parts and cut out the stalks. Then cut the vegetable into squares.
Peel the garlic and chop finely.
Place the chopped cabbage in a clean container, adding garlic periodically.
Tamp down the cabbage.
Add sugar, vegetable oil, salt, chopped hot pepper, bay leaf, allspice to the water. Also add peeled and finely chopped beets.
Place the brine on the fire, boil, turn down the temperature and cook for 3-4 minutes.
Remove the pan to the stove, remove the bay leaf and pour in the vinegar.
Pour the hot marinade over the cabbage and leave to cool.
Cover the cold cabbage with a lid and refrigerate for 12 hours.

Pickled cabbage with beets is a quick and easy appetizer recipe. Any novice housewife can master it, even without much culinary experience.

Ingredients:

White cabbage - 1 kg
Beetroot - 1 pc.
Garlic - 1 clove
Bay leaf - 4 pcs.
Salt - 2 tbsp.
Sugar - 0.5 tbsp.
Vinegar - 4 tbsp.
Water - 1 l

Step-by-step preparation of pickled cabbage with beets:

Peel the beets, rinse and cut into large cubes 0.5 cm thick.
Remove the cabbage from the top leaves, wash and finely chop.
Place the cabbage in clean jars and compact it.
Add bay leaves.
Place chopped garlic and beet slices on top.
For the marinade, pour water into a saucepan, add salt, sugar and boil for a few minutes.
Remove from heat and pour in vinegar.
Pour the hot marinade over the cabbage and cover with lids.
Leave the snack at room temperature for 2 days. Then put it in the refrigerator for storage.

More than one generation of women knows how to prepare delicious pickled cabbage for the winter. The advantage of this snack is the possibility of long-term storage. At the same time, after only a day in the warmth it can be served at the table.

Ingredients:

White cabbage - 1 pc.
Medium carrots - 1 pc.
Celery seeds - 0.5 tsp.
Black peppercorns - 5 pcs.
Bay leaf - 2-3 pcs.
Salt - 2 tbsp.
Sugar - 1 tbsp.
Vinegar 70% - 1 tsp.
Cucumber - 1 pc.

Step-by-step preparation of pickled cabbage in jars:

Wash the cabbage and chop into thin strips.
Cut the washed cucumber and carrots into thin slices.
In sterile 3 liter jar add pepper, bay leaf and celery seeds.
Distribute the vegetables evenly throughout the jar.
Sprinkle salt and sugar on top.
Boil water and pour it into a jar.
Pour in the vinegar solution.
Roll up the jars with clean lids and place them in a heat-insulated, dark place. For example, cover with an old warm fur coat, blanket, or sheepskin coat.

Hello, dear friends! Today I will introduce you to great recipes very tasty quick-cooking pickled cabbage.

It is one of my favorite vegetables. And many topics on my blog are already dedicated to it. You can read how it is or. And they also make wonderful ones, not to mention those stuffed with it.

No matter what I make from it, it always turns out delicious. But still, I prefer quick recipes, since in my family the men are very impatient, give them everything at once.

While looking for new recipes for myself, I found a wonderful article about sauerkraut on my colleague’s website, there’s a lot there interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke.html. But let’s still return to our topic and try to prepare a very tasty marinated appetizer.

Before you start cooking, be sure to wash it and remove the top leaves. Since they may be too soft and have damaged areas.

This recipe is very easy and simple to prepare. It will take you little time, and you will get extraordinary pleasure from eating it. This type of cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

White cabbage - 2.5 kg
Carrots - 1-2 pcs.
Garlic - 3-4 cloves
Water - 1 liter
Vinegar 9% - 0.5 cups
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Salt - 2 tbsp. spoons
Bay leaf, black pepper and allspice, cloves - to taste

Preparation:

1. Chop the cabbage into strips. Grate the carrots on a coarse grater. And prepare the rest of the products for marinating.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, add salt, sugar, peppercorns, bay leaf and cloves. Pour in vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn off.

3. While it is cooking, mash the cabbage thoroughly with your hands until it releases juice. Add garlic and carrots passed through a press. Stir evenly.

4. Now you can pour the marinade over the vegetables. Using a masher, compact everything thoroughly. Cover it with a plate and place the weight. Leave at room temperature overnight.

5. And in the morning you can eat it or put it in jars and store it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine and vinegar

And this method is even faster. You can eat it literally after 3 hours. Just make it in the morning and by lunchtime you will have a wonderful appetizer for the main course, and put the rest in the refrigerator. It won’t stay there for long, I assure you.

Ingredients:

Cabbage - 4 kg
Onion - 1-2 pcs
Carrots - 1 pc.
Garlic – 5 cloves
Honey -1 tbsp.
Water -1.5 liters
Vegetable oil - 200 ml
Vinegar 9% – 100 ml
Salt - 4 tbsp.
Sugar - 250 gr

Preparation:

1. Let's start by preparing the vegetables. Chop the cabbage in the usual way: using a knife, a grater with a special attachment, or a food processor. Grate the carrots on a coarse grater. Cut the onion into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into the pan. Add sugar and salt to it, stir. Then add honey, mix again and pour in vegetable oil. Stir well and put on fire. Bring to a boil and add vinegar. Leave to simmer for another 20-30 seconds and turn off.

3. While the brine is boiling, mix the cabbage and carrots in a deep dish or basin. Next, add the onion and garlic and mix again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then place a plate on top, press it down a little so that the brine appears on top and completely covers the cabbage. Place a weight on top and leave it to salt for literally 2-3 hours.

5. After the elapsed time, remove the weight and plate. Place the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store them in the refrigerator. It can be stored refrigerated for 2 months. But in my family it doesn’t cost that much because it gets eaten very quickly.

Instant pickled cabbage with bell pepper

This recipe makes the cabbage simply amazingly tasty and very crispy. I've been cooking this way for many years and have never heard negative feedback. It not only cooks very quickly, but is also a blast to eat.

Ingredients:

Cabbage - 1 kg
Carrots - 1-2 pcs.
Sweet pepper - 1 pc.
Garlic 2-3 cloves
Sugar - 2 tablespoons
Salt - 1.5 teaspoons
Vegetable oil - 50 ml
Vinegar 9% - 3 tablespoons
Water – 150 ml

Preparation:

1. Chop the cabbage into thin strips and place it in a deep bowl. Add sugar and salt there. Then stir lightly and crush it with your hands so that the juice stands out.

2. Cut the carrots into strips or grate them on a coarse grater. Peel the pepper from seeds and cut into thin strips. Put everything in the cabbage, add chopped garlic and salt. Mix everything evenly.

3. Pour into vegetables boiled water room temperature, vegetable oil and vinegar. Mix everything well again. Cover the vegetables with a plate and place pressure on the plate. Then put it in the refrigerator for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots in chunks: quick and tasty

If you marinate our cabbage with beets, it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be simply amazingly tasty, no doubt about it.

Ingredients:

Cabbage - 1 head
Carrots - 1 pc.
Beetroot (medium) - 1 pc.
Garlic - 4 cloves
Water - 1 liter
Vegetable oil - 100 g
Vinegar 9% – 200 g
Sugar - 100 gr
Salt - 2 tablespoons

Preparation:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in the jar. Place 1/2 of the beets on the bottom of the jar. Then part of the carrots. Next, part of the garlic and lay half of the cabbage on top, laying it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into the pan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave until it cools completely, then put it in the refrigerator. In a day it will be ready to eat.

Cabbage marinated with vinegar, oil and carrots for a 3 liter jar

Here's another quick pickling recipe. The cabbage turns out so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. I once tried adding cilantro to it. My husband and girlfriend really liked it, but I didn’t. Apparently cilantro is clearly not my favorite green. But here everything is not for everyone.

Ingredients:

Cabbage - medium head
Carrots - 2 pcs.
Garlic - 2 cloves
Water - 1 liter
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 2 tablespoons
Bay leaf - 2 pcs
Peppercorns - 2 pcs.
Vinegar essence - 1 tablespoon

Preparation:

1. Chop the cabbage into strips and grate the carrots on a coarse grater. Mix everything in a deep dish and then put it in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait for it to boil, keep it on the fire for another 3 minutes and turn it off. Then add garlic, vinegar essence, passed through a press into the pan and stir. Now pour the marinade into a jar with vegetables. Cover with something on top and leave until it cools, then close with a nylon lid and put in the refrigerator.

3. Within a day you can eat it. It tastes amazing and is very juicy and crispy. This appetizer will always be at home on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and don’t fully understand everything? It doesn’t matter, I found a very detailed and understandable video recipe. After watching it, you should no longer have any doubts. I have written out the ingredients, but see for yourself how to prepare it.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Water - 1.5 liter
Vegetable oil - 200 gr
Sugar - 200 gr
Salt - 3 tablespoons
Vinegar 9% – 200 g

Well, now, I think, no one has any doubts anymore. You are convinced that everything is very simple and quick to prepare, and the result will only please everyone. When serving, you can add your favorite herbs, such as dill or parsley.

You have become familiar with very simple and quick recipes How to cook delicious pickled cabbage. Now all that’s left is to choose the option you like, stock up on ingredients and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

All I can do is wish you bon appetit. Bye!