Quick pickled cabbage. Instant pickled cabbage Pickled cabbage with raisins for the winter

Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.

In Russia, cabbage has been treated with love and respect for a long time. Cabbage is good in any version, but pickled cabbage fast food, of course, beyond any competition. Almost everyone loves her - spicy and crispy or tender and juicy.

Instant pickled cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Red cabbage is tougher, but if pickled correctly, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Marinating, in contrast to fermentation, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped cabbage, as well as its accompanying ingredients, are poured. Instant pickled cabbage retains all its beneficial features and does not lose vitamins. And recipes for quick pickling of cabbage - apparently invisible! Here are just a few of the countless numbers that we are pleased to offer you.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 a clove of garlic,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a pile of salt,
8 tbsp Sahara,
5 bay leaves.

Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel, chop and mix the garlic with the carrots. Place prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To make the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and bring to a boil. Pour the resulting marinade over the cabbage, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Immediately to the table"

Ingredients:
1 medium head of cabbage
3 carrots,
2 onions,
1 head of garlic
100 g of washed raisins
1 tbsp salt,
500 ml of water,
1 stack. Sahara,
1 stack. vegetable oil,
100 g 6% vinegar.

Preparation:
Chop the cabbage finely, sprinkle with salt and rub with your hands until juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, finely grate the onion, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, mix and pour into cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage,
2 carrots,
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack. Sahara,
2 tbsp salt,
½ stack. vegetable oil
¾ stack. table vinegar
2-3 bay leaves.

Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each garlic clove. Put everything in a saucepan, cover with hot marinade and put under oppression. When everything is cool, release the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and bell peppers

Ingredients:
1 kg of white cabbage,
1 carrot,
1 Bell pepper,
10 black peppercorns,
2 bay leaves
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar
¼ stack. vegetable oil,
½ stack. water.

Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add the peppercorns, bay leaves, place in a jar or saucepan and cover with boiling marinade. If you decide to cook cabbage in the evening, leave it at room temperature overnight, put it in the refrigerator in the morning and the cabbage will be ready for dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 onions,
black peppercorns,
Bay leaf.
For the marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Preparation:
Chop the cabbage thinly, cut the onion into thin (almost transparent) half rings. Place vegetables in a jar or saucepan (pepper and bay leaf on the bottom) and cover with marinade. To prepare the marinade, boil water along with salt and sugar, gently add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic
1 tbsp salt,
½ stack. water,
½ stack. Sahara,
½ stack. vegetable oil,
½ stack. 6% vinegar.

Preparation:
Chop the cabbage. Chop the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Fill the cabbage with the still hot marinade and set the oppression. In a day, the beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet
1 carrot,
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack. table 6% vinegar (slightly less),
½ stack. vegetable oil,
1 stack. Sahara,
2 tbsp with a pile of salt,
black peppercorns - to taste.

Preparation:
Chop the cabbage coarsely or chop into squares. Cut the beets and carrots into slices. Put the cabbage in a saucepan that is suitable for the size, sprinkling with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour over the cabbage. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled down, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.

Horseradish cabbage

Ingredients:
2 kg of white or red cabbage,
30 g horseradish root,
10 g of currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar

Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, mince the horseradish root. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Pickled cabbage with pepper and lemon

Ingredients:
3 kg of cabbage,
1 kg of sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack. honey,
2 tsp salt.

Preparation:
Cut the cabbage into strips, bell peppers into thin strips, lemon into slices. Put prepared vegetables and lemon slices in clean jars, pour boiling brine. Cover the jars with plastic lids on top and put them in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots,
500 g of grapes,
300 g apples.
For the marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml of vegetable oil
½ stack. 5% vinegar
Bay leaf,
ground cinnamon
black and allspice peas.

Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop the cabbage and carrots, add the apples, grapes, cut into slices, mix everything. Place the mixture tightly in a bowl and cover with the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.

Quick pickled red cabbage

Ingredients:
1.5 kg of red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns
150 ml apple cider vinegar,
Bay leaf.

Preparation:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, since the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade simmer with spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter the spices. Let cool, then cover and refrigerate. After 4 hours, the cabbage will be ready.

Pickled cabbage with cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g of cranberries.
For the marinade:
1 liter of water
50 g salt
100 g honey
100 ml of 6% apple cider vinegar.

Preparation:
Sort the cranberries thoroughly and wash them well. Chop the cabbage and grate the carrots and mix in a bowl with the chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over the vegetables with the cranberries. Cover the pickled cabbage with a plate on top, on which you set the oppression, and leave in this form in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.

"Sharp"

Ingredients:
2 small heads of cabbage,
1 small beet
3 cloves of garlic
½ pod of dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp salt without top,
1 stack. 6% vinegar
2-3 bay leaves,
5-6 peas of allspice.

Preparation:
Remove the top leaves from the cabbage, cut the heads of cabbage into four parts, cut the stumps, then cut into squares. Chop the garlic finely. Put chopped cabbage in a clean 3-liter jar, adding garlic from time to time. Tamp the cabbage in the jar from time to time (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot peppers, peeled and diced beets, bay leaves, allspice. Put the saucepan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the table to cool. Close the chilled jar of cabbage with a lid and send to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg of cauliflower,
2 large bell peppers
2 carrots,
4 cloves of garlic
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a pile of salt,
3 tbsp 9% vinegar
⅔ stack. vegetable oil.

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and cauliflower disassemble into small inflorescences. Dissolve the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it sit in it for about 10 minutes under a closed lid, but do not cook. Then remove the inflorescences, strain the brine and leave for the preparation of the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves there, cover with marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg of Brussels sprouts
2 onions,
6 bay leaves,
3 stacks 9% vinegar
3 stacks water,
2 tbsp Sahara,
2.5 tsp salt.

Preparation:
Rinse Brussels sprouts, peel off old leaves, put in a saucepan, cover with water, cover and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Chop the onion finely and add it to the jars of cabbage. Then pour vinegar and water into a saucepan, add sugar, salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into the jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Tasty Duet"

Ingredients:
300 g broccoli cabbage,
1 forks cauliflower
1 carrot,
6 cloves of garlic
1.5 l of water,
8 tbsp Sahara,
4 tablespoons salt,
5-6 bay leaves,
1 stack. 9% vinegar
10 black peppercorns,
1 stack. vegetable oil.

Preparation:
Heat water to a boil, add salt and sugar, add vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and disassemble into inflorescences. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all prepared vegetables and put in a bowl for pickling, cover with hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

"Dare, girl, about cabbage, but remember about the groom." It was such a saying that once existed in Russia and it was addressed to girls who were engaged in pickling cabbage for the winter. How skillfully the girl "chopped" crispy heads of cabbage to prepare the preparation was one of the factors by which the dashing guys were guided in choosing their future wife. Special attention was paid to pickling cabbage (pickling, not pickling), and not a single self-respecting hostess avoided this process. For a long time to this day, a bowl of appetizing cabbage has been, if not a constant, then a frequent guest on our tables, whether it is an ordinary day or a holiday. Among hundreds of different recipes for sauerkraut, I want to highlight one, the one thanks to which you can enjoy the wonderful taste and unique fruity aroma of food within a few days after preparation. So, today I'm going to tell you about a quick sauerkraut with raisins and apples!

To make a quick sauerkraut with raisins and apples, you will need:

white cabbage - 10 kg
apples - 1 kg
carrots - 600 g
raisins - 100 g
salt

1. Peel the strong heads of cabbage from the top leaves. It is important to ensure that no withered and / or blackened leaves get into the workpiece, because they can significantly spoil the taste of the food.
2. Chop the cabbage into long thin strips (for this you can use a special grater or an ordinary sharp knife with a long blade). Place the cabbage in a large container, season with salt to taste and gently mash with your hands.
3. Peel carrots, wash, grate on a coarse grater. To make sauerkraut look brighter and more appetizing, you need to choose bright orange root vegetables.
4. Wash the apples, cut them into halves or quarters (depending on the size of the fruit), remove the stalks and cut out the seed pods. Alternatively, to prepare the blank, you can choose small apples and leave them whole.
5. Put the raisins in a colander or sieve, rinse a little under running water.
6. Transfer carrots, apples and raisins to a container with cabbage, mix all ingredients well.
7. Slightly tamping, place the vegetable mass in a large enamel saucepan or bucket, cover with cabbage leaves on top.
8. Place the workpiece under oppression and leave for 3 days. During fermentation, foam will appear on the surface of the cabbage, which should be removed with a slotted spoon or ordinary spoon. Also, during fermentation, gases are formed, which can be eliminated by piercing the cabbage in several places with a long wooden stick.
9. After 3 days, when the fermentation process stops, the cabbage should be placed in a cool place and left for 2 weeks.
10. Put the finished cabbage in glass jars, cover with nylon lids and place in the refrigerator.

For the preparation of sauerkraut, only late varieties of white-headed beauty should be used. As for apples, I want to say that the sour the fruit, the tastier the preparation will turn out. If your family is small, then sauerkraut sauerkraut is best harvested in small quantities, since it is not suitable for long-term storage (for example, all winter). Before serving, cabbage can be seasoned with aromatic sunflower oil and sprinkled with finely chopped herbs.

This recipe is from the series when real secrets are passed on only to loved ones. More than 25 years ago, my mother-in-law, who had lived in Georgia all her life, taught me how to cook cabbage in this way.
I declare quite responsibly: pickles simply cannot be tastier than this cabbage!
And the main thing is that everything is very simple and there is nothing superfluous in the ingredients: no oil, vinegar or anything else ...
Prepares quickly - eaten even faster. True, all my life I cook "by eye" ...
Few people know that fresh cabbage inferior in usefulness to sauerkraut: paradoxically, when fermenting, cabbage does not lose its properties at all, but also acquires additional useful qualities, since in the fermentation process, which occurs thanks to lactic acid bacteria, new substances are synthesized.
This product, obtained by natural fermentation, contains the most valuable substances for the human body: phytoncides, enzymes, vitamins, micro and macro elements, fiber.
The range of vitamins contained in sauerkraut is very wide: A, B1, B2, B3, B6, C, K, P, U.
The latter belongs to the category of rather rare vitamins, it has an amazing property - it prevents the appearance of ulcerative lesions on the walls of the stomach and duodenum. The minerals contained in sauerkraut make it practically the record holder among similar products.
It contains: iron, potassium, iodine, calcium, magnesium, manganese, sodium, phosphorus, chlorine, cobalt, fluorine, silicon, arsenic, boron, copper, zinc, sulfur, selenium, etc.
And if you consider that there are only 27 calories in 100 g of the product, then this is an ideal food product for those who are struggling with extra pounds.
And this cabbage also contains beets, and garlic, and peppers, and celery ... It's just a vitamin bomb!
Ingredients:
White cabbage - 3 kg
Beets - 1.5 kg
Hot red pepper - 3 pieces
Garlic (heads) - 2 pieces
Petiolate celery - 2 bunch.
Salt (with top, about 120-130g) - 3 tbsp. l.
Water (approx) - 2 L

Let's start by choosing vegetables. It is important. The cabbage should be small. You can use a large one, but it will crumble, and the charm of this pickle is in pieces.
The beets should be bright and sweet, and should be well colored. From greens - ONLY celery! Don't add anything extra at least the first time.

Now the brine. It should be cold, so we will prepare it in advance. Boil water in a saucepan and dissolve salt in it. It should taste more salty than sea water. I used sea salt, you can use any. Cool completely. The amount of salt is written as starting. Most likely, then you will have to add it to the pickle itself: the cabbage quickly takes up the salt.

Cut the cabbage into medium-sized slices together with the stump.
I cut small heads of cabbage in half, and then each half into 3 parts. You can cut it even larger, but the cabbage should be well painted over, and large pieces it's harder

Cut the beets into thin slices. I do it on a grater.
Peel the garlic, cut the slices into 2 or more pieces. This will give it more flavor. Pepper and cut into rings. For the first time, residents of Russia, not the Caucasus, can add less pepper, you never know ...
We take a deep container for pickles, I take cans and a large saucepan. We lay out our blanks in layers: some beets on the bottom, cabbage, beets, sprinkle with garlic, pepper rings, put celery crumpled in our hands (a couple of twigs) ...
Georgian cabbage - vitamin bomb

So we fill the entire pan. Top - beets.
Fill with cold brine to cover. We close the lid and forget about three days. If possible. I guarantee the constant opening of the lid and dipping your fingers into the brine. By the way, since you dunk your fingers anyway ... The solution will become less salty. Sprinkle some salt straight on top of the brine and stir with your finger. Cabbage is just standing in the kitchen.
Cabbage is almost 5 days old. The brightest brine! You can already try. And at the same time - put it in the refrigerator. Everything is tasty - cabbage, beets, peppers, and garlic ... Such slow salting contributes to the perfect mixing of different flavors. Bon appetit!

When it's time to make cabbage preparations, each housewife uses a proven recipe. But sometimes you want to add variety to your diet and try something new, unusual. Has this moment come? recommends trying amazing delicious salad from cabbage. To be honest, it is difficult to leave it for the winter: it is usually eaten very quickly. Moreover, you can eat it immediately after preparation. Therefore, you can safely multiply the indicated amount of ingredients (calculated for about 3 liters) by 2 or more, so that it lasts longer.

Small young carrots can be crumbled into a salad in thin circles.

Ingredients:

• white cabbage - 3-4 kg forks;
• carrots - 3 rather large pieces;
• onions - 2 medium heads;
• garlic - 1 large head;
• raisins - 100 gr.;
• salt - 1 tablespoon;
• water - 0.5 l.;
• sugar - 1 stack.;
• vegetable oil - 1 stack.;
• vinegar 6% - 100 ml.

Preparation:

Chop the cabbage, sprinkle with salt and rub with your hands. Grate carrots on a coarse grater, onion and garlic on a fine grater. Combine all the crushed components. Add raisins and stir.

Cooking the brine:

Bring water to a boil, add sugar, add oil and bring to a boil again. After the sugar has completely dissolved, pour in the vinegar and pour the brine into the cabbage in small portions. Mix thoroughly, arrange in jars, close with nylon lids.

By the way, this salad can be left in the apartment for the winter: it is perfectly stored even in the heat for about 2 months.

Cabbage with raisins

Chop 1 head of cabbage and grind with 1 tbsp. l. salt. Grate on a coarse grater 2 apples, 2 onions, 3-4 carrots, 4-5 cloves of garlic (through a garlic), 100 g of raisins (rinse and scald). Stir well and prepare the filling.

Filling: add 1 tbsp to 0.5 l of water. sugar, 1 tbsp. l. salt, 1 tbsp. vegetable oil and bring to a boil. After removing from heat, pour in 0.5 tbsp. 6% apple cider vinegar. When the liquid has cooled, pour it over the cabbage and after 5-6 hours you can eat it.

Also, such cabbage can be put in jars, sterilized for 5 - 10 minutes and rolled up.

Lyudmila Bratka , with. Loboykovka, Dnipropetrovsk region