Cabbage in the diet of a Russian person is far from the last place. And probably not to find such a person who at least once tasted cabbage. Cabbage is good both raw and salted sauerkraut or pickled.

Cooking pickled cabbage is very simple and I will try to convince you of this. Below I will give a few simple recipes for preparing this delicious snack and you can choose for yourself the option that you like best, and you can also leave your recipe for pickled cabbage in the comments. Well, let's get down to business.

INGREDIENTS.

Cabbage 2 kg.

Carrots 2 pcs.

Garlic 5-6 cloves.

Ingredients for preparing the marinade.

2 large spoons of salt.

Half a glass of sugar.

Liter of water.

Allspice peas.

Ground black pepper.

Lavrushka 3-4 leaves.

Vinegar 9% 100 grams.

COOKING PROCESS;

☑ Remove a couple of upper leaves from cabbage and chop into strips with a knife or on a special grater. If you cut with a knife, try to make the straw as thin as possible.
☑ We wash and treat carrots as for carrots in Korean. Or just a straw. Can also be grated.
☑ Put the chopped carrots and cabbage into a large saucepan and mix.
☑ Peel the garlic and optionally chop or pass through the garlic press.
☑ To prepare the marinade, you will need to pour water into the pan, pour almost all the ingredients except vinegar into it, put on fire and boil for 3-4 minutes.
☑ Add vinegar and garlic to the marinade.
☑ Pour the prepared marinade into a saucepan with cabbage.
☑ Add pepper and lavrushka and mix gently, lifting the cabbage from the bottom to the top. Let the marinade cool and transfer all the cabbage into jars. It turns out three liter jars.
☑ It is advisable to put the jar in the refrigerator and let the cabbage stand overnight in the marinade. In the morning, the cabbage is ready and you can serve it on the table.
In this form, it can be stored for about 30 days. But usually we eat it in a week and a half. So it’s impossible to check how long cabbage can stand like that.

From such cabbage you can cook all possible salads from simple to complex. You can simply add onions and greens, season with vegetable oil, you can use it to make vinaigrette or as a filling for pies.

Recipe for pickling cabbage with beets in just 8 hours

You will be able to cook a very beautiful appetizer of cabbage and beets. Of course, for this you need to choose fresh cabbage and fresh beets. Then the beets will be able to give the cabbage its bright color and aroma.

INGREDIENTS;

2 kg fresh cabbage.

2-3 medium carrots.

Reduced about 300-350 grams.

100 grams of vegetable oil.

Garlic to taste.

A tablespoon of salt.

3 tablespoons sugar.

60-70 grams of table vinegar.

COOKING PROCESS;

☑ Cabbage cut into strips in any way possible.
☑ Carrot cut into half circle. It is important that the slices are thinner.
☑ Clean my beets and pass through a grater. It is necessary to ensure that both cabbage and beets are grated or cut in the same way.
☑ When using garlic, it must be cut into thin slices.
☑ Combine all chopped chopped products in a saucepan and mix everything well.
☑ Put 400 grams of water on fire, add salt, sugar, bring to a boil and pour in oil and vinegar. Remove from heat, stir and pour cabbage with brine.
☑ Mix well. Be careful as the brine is still very hot.
☑ We cover the cabbage with a lid of a smaller diameter, put a load on top and leave it warm for 8 hours. After the allotted time, the cabbage is completely ready to eat bon appetit.

Pickled Cabbage Quick Recipe Without Vinegar

Pickled cabbage cooked in this recipe will be an excellent decoration for any holiday table. And it’s not even worth talking about the taste and benefits of this wonderful and simple dish, and everything is clear right away, just look at the composition.

INGREDIENTS;

Cabbage one medium head.

Carrots 2-3 medium sizes.

Horseradish 50 grams.

Garlic 3-4 cloves.

2 liters of water.

200 grams of salt.

200 grams of sugar.

You can add beets if you like.

COOKING PROCESS;

☑ Peel the cabbage from old leaves and chop by any available method.

☑ Peel the carrots and cut them into small pieces.

☑ When using beetroot, rub it in the same way as cabbage.

☑ Garlic mode into small circles.

☑ We put all the vegetables in a saucepan, mix them so that everything is evenly distributed.

☑ Pour water into a saucepan and pour sugar and salt into it. We put on fire. Bring to a boil and pour cabbage with brine.

☑ Gently mix the cabbage and put a load on top. It is convenient to use a three-liter jar of water as a load, or you can take a five-liter bottle of water. In general, whatever suits you.

8. We stand the cabbage for two days and can be served. Now it can be decomposed into jars and stored in the refrigerator or on the balcony.

Spicy Pickled Instant Cabbage

To cook spicy cabbage, you need to find hot capsicum. There are no preferences for color, since pepper is a weak dye and will not affect the final color of the dish, but yes, on its sharpness. So this recipe is suitable for lovers of spicy.

INGREDIENTS;

1.5-2 kg of fresh cabbage.

200-300 grams of carrots.

1-2 pods of hot pepper.

200 grams of vegetable oil.

100 grams of table vinegar.

Garlic 1 head.

Dill or parsley 1 bunch.

1 liter of water.

A heaping tablespoon of salt.

2 tablespoons of granulated sugar.

COOKING PROCESS;

☑ My carrots, peel, mode for thin straws.

☑ Cabbage mode into pieces of about 3-5 cm, it is advisable to cut the cabbage into squares. We cut the head of cabbage in half, separate about 3-5 leaves and cut them into squares and do this with the whole cabbage.

☑ We clean the garlic and the regimen. Wash the pepper, remove the seeds and tail and also treat it with rings. Be careful with hot peppers.

☑ Finely chop the parsley.

☑ Place the prepared vegetables in a saucepan and start preparing the brine.

☑ Mix salt and sugar in water and put on fire, bring to a boil, pour oil and vinegar. Let's cool down a bit. Pour cabbage with brine, mix all vegetables.

☑ Cabbage is pickled for about a day, then it must be removed in a cool place, either in the refrigerator or in the basement.

Enjoy your meal.

The easiest and fastest pickled cabbage recipe in just 2 hours

But these are far from all recipes for making pickled cabbage; there is another recipe according to which cabbage can be cooked in just a couple of hours and served immediately.

INGREDIENTS;

0.7 fresh cabbage.

1 sweet or bell pepper.

2 cloves of garlic.

1 carrot.

3-5 peas of allspice.

2 leaves of lavrushka.

1 liter of water

2 tablespoons of salt.

50-60 grams of granulated sugar.

100 grams of table vinegar.

COOKING PROCESS;

☑1.Pepper and carrot cut into strips.

☑ We also chop the cabbage into strips.

☑Garlic mode in thin slices.

Mix salt, sugar and water, bring to a boil, pour vinegar and vegetable oil. We remove from the fire.

☑ Ready brine is poured over vegetables. Mix and leave for an hour.

☑ Drain the brine or just take out the cabbage with your hands and put it in a jar. Then put the jar in the refrigerator for an hour.

☑After an hour, you can get the cabbage out of the refrigerator and serve it to the table. But it’s better, of course, to add a little greenery to it and fill it with vegetable oil. Enjoy your meal.

for pickling, take only fresh cabbage. Sluggish or windy will not work. The dish will turn out not tasty and it will just be a pity for the time spent.

with cabbage, you can pickle not only carrots; apples, cucumbers, peppers, tomatoes, currants or cranberries are also often pickled.

cabbage can be used almost any, not only white. Try to combine color and white, red and Beijing. Try different types of cabbage.

it is better to add bay leaf not to the brine and not directly to the cabbage. In brine, bay leaves can give bitterness.

almost all cabbage pickle recipes use garlic, rarely onions. The onion can give off its taste to the cabbage and it will have a sharp onion taste.

vinegar, you can take almost any apple grape table, you can use the essence, but you just need to dilute it properly.

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter ourselves and how to pickle cabbage for the winter.
The pickling process does not take most of the beneficial vitamins from vegetables, due to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which favorably affects the assimilation of this product.
Consider several options for harvesting cabbage for the winter.

This is the most classic cooking option, it contains a minimum set of products that will always be found in the kitchen. And when used, it can be cut into various sizes, for any dish. We pickle it in a three-liter jar.

Required Ingredients:

• cabbage - 1 kilogram;
• water - 1 l.;
• acetic acid (70% solution) - 2 teaspoons;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vegetable oil - 1 tbsp. a spoon.

Marinating cabbage for the winter in jars recipes:

1. We prepare the vegetable: we free it from spoiled leaves, wash it well, dry it and cut it into pieces (you choose the size of the pieces yourself so that it is convenient to fold them tightly into the cooked dishes).
2. We put it in the bank.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, pour in vinegar, oil. Mix everything well so that the oil is well dispersed throughout the entire container, put on a minimum heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, tightly cork with lids and leave for 3 days in the room to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Marinated Instant Cabbage

This recipe is good because it takes very little time from start to full cooking, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when there is an instant desire to try marinades.

Ingredients:

• young cabbages - 2 kilograms;
• table salt - 2 tablespoons;
• granulated sugar - 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns - 7 peas;
• bay leaf - 4-5 leaves;
• carrot - 2 pcs;
• water - 1 l;
• vegetable oil - 150 ml.

Pickled Instant Cabbage with Vinegar:

1. Wash the vegetables well, pat dry and remove any damaged leaves if necessary.
2. Pour water into the pan with the addition of bay leaf, pepper and salt. Then add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
3. At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Put the brine to cool.
4. Mix cabbage with carrots. Next, add the garlic, passed through the garlic press (if it is not at hand, you can also rub it through a fine grater).
5. Put all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. When ready, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of products with peppercorns, you can use the following recipe. The pickled product gets a spicy aftertaste and is well suited as a side dish for second courses, and for lovers of spicy and for a snack.

Required Ingredients:

• cabbage - 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots - 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt - 2 tablespoons;
• sugar - 1 tablespoon;
• ground hot pepper - 2 tablespoons;
• vinegar 70% - 1 tbsp;
• sunflower oil - 1 tbsp.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and put in an enamel bowl.
2. Grate carrots on a coarse grater.
3. Chop the garlic.
4. Mix all vegetables.
5. Mix remaining marinade ingredients and add to cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour over the products cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. Ready spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product in the room, then a simple freezing method can be used. Fold in plastic bags and send to the freezer. It is undesirable to freeze the entire workpiece, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage prepared for the winter according to this recipe turns out to be crispy and snow-white, as if just cut from the garden. Such blanks can be stored for a single winter. Also, this recipe will allow you to diversify the classic preparations for the winter and will surprise both guests and your household with a delicate taste.

For a three-liter jar you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium sized carrots;
• 3 art. l. salt;
• 3 art. spoons with a slide of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Marinating cabbage in jars for the winter recipes:

1. We chop the washed and dried cabbage. Carrots are rubbed on a coarse grater, or cut into strips. Everything is mixed up.
2. Put 1 tablespoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
3. Apply shredded products in dense layers. The first layer - seasonings, has already been put. Then add cabbage with carrots, to the middle of the container.
4. Repeat seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to spread the cabbage further. When the jar is filled to the neck, add the last layer of salt, granulated sugar and aspirin. Lay the remaining pepper and spicy leaves on top. Pour boiling water over everything. Close the lid tightly.
7. Cover jars with a thick towel (or other warm cloth). After complete cooling, put the finished jars in a cool place.

Instant marinated cabbage

This recipe is well suited specifically for a variety such as colored (or broccoli), scalded in brine, the inflorescences absorb spices, while remaining crisp and snow-white, after marinade in vinegar. If you use young, not very large heads of cabbage, then neat inflorescences will look very original on the table with any dish.
It is possible to harvest both in liter and in other banks. The calculations below are for a three liter jar.

You will need:

• young cauliflower - 1 large head;
• black peppercorns - 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaf;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons of salt;
• 3 tablespoons of sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse the vegetables well under the tap and break into flowers.
2. Pour water into a saucepan and add salt, sugar, citric acid there. And also add cloves and bay leaf, then prepared inflorescences and bring everything to a boil. Make the fire smaller and boil for 5-7 minutes.
3. Then each inflorescence separately needs to be pulled out and cooled, and the brine should be boiled for another 5 minutes.
4. Banks are ready. If the blanks are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pot of water and turn the jars over it, as soon as the bottom of the jar heats up so that you cannot touch it with your hand - the jar is ready; it takes 20 minutes for a liter jar, for three liters minutes 30). For quick consumption of the product, you can not sterilize.
5. Put a pepper on the bottom of the jar, fold the inflorescences. Pour all this with our brine (so that the jar does not crack, it is better to pour hot brine without touching its walls, but straight into the middle).
6. Before rolling up the lids, add vinegar. Just gently lower the top with a spoon. Turn the jars upside down and leave to cool.
7. Delicious cauliflower for the winter is completely ready. After it has been infused for a week, you can taste it if you could not resist until the winter.

In addition to the main vegetable - cabbage, preparations can be diversified with other additives. Bulgarian pepper, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad, they can be eaten as a separate dish.

Pickled cabbage with instant bell pepper

It is better to cut vegetables according to this recipe smaller, i.e. chop the cabbage, and cut the pepper into half rings. Peppers can also be cut lengthwise into strips. Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, and as a side dish for main courses.

Ingredients:

• cabbage - 1 large head;
• Bulgarian sweet pepper - 6 pieces;
• green parsley - 1 bunch;
• water - 250 milliliters;
• granulated sugar - 100-150 gr.;
• salt - 2 tablespoons;
• acetic acid (9%) - 100 ml;
• sunflower oil - 60 gr.

Pickled cabbage for the winter under iron lids:

1. The necessary vegetables should be washed well and dried, after drying, thinly sliced. Mix everything in a separate cup or bowl, add parsley. Let it brew a little, and at this time we proceed to the preparation of the brine.
2. Pour water into a saucepan. Salt. Pour granulated sugar and boil for a couple of minutes, then pour oil and acetic acid. Mix thoroughly and turn off the stove.
3. Pour the products with the resulting marinade and let it brew for at least 2 hours.
4. After the vegetables are infused, the salad can be folded into jars. In unsterilized dishes, the product must be in the refrigerator. If you sterilize the dishes, then you can take them to the pantry, or put them in the cellar. Crispy salad ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by the spring - the best tool in the fight against beriberi.

You may also be interested in recipes, and.

Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage in various ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage filled with hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.




Required products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:

Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.




Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.




Mix the vegetables, lightly crush with clean and dry hands.




Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.






We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When the time has passed, ready-made cabbage is served to the table.

Hello, my dear readers and guests!

Everyone who has ever tried this dish, be sure to take note of the recipe for its preparation.

Because really, it turns out incomparable!

Everything is eaten instantly, no matter how much they cook! It's impossible to break away!

The whole secret is an unusually delicious marinade for cabbage!

Marinated cabbage - a delicious recipe

Main Ingredients:

• Take one head of cabbage weighing 3-4 kg (ideally take your own fresh cabbage from the garden)
• 3-4 large carrots, 1
• onion,
• 5 cloves of garlic.

Cooking process:

• Cabbage and onion should be finely chopped.
• For cabbage, I used a special shredding knife, a super thing, by the way.
• Chop the garlic.
• Put everything in a deep bowl and mix well.

To do this, dissolve 3 tablespoons of salt and seven tablespoons of sugar in one liter of boiling water, add 1 tsp of vinegar essence (70% vinegar) and 5 tablespoons of vegetable oil.

You can add spices: allspice, dill umbrellas and fennel seeds by a pinch.

Marinade for cabbage is ready.

Pour vegetables with hot marinade, and leave for a day, under oppression.

A day later, delicious fragrant crispy cabbage is ready !!!

It can be decomposed into jars under nylon lids and put in the refrigerator. But for a long time, it is not stored!

Be sure to try to cook this cabbage under the marinade, you will not regret it!

Alena Yasneva was with you, try my cabbage and share your impressions!

Until we meet again!!!

1. Instant Spicy Cabbage - 15min!

Very fast cabbage - 15 minutes and you're done!
Cooking: We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. To mix everything. Making the marinade: We put one and a half liters of water on fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. I had to wait until she ferments, starts to sour.

And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!

2. Cauliflower in marinade

I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.

Wash cabbage inflorescences (about 1 kg), divide into pieces, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between layers.
You can add other vegetables as well.
Marinade: 3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice. Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.

3. "Pleasure" (especially for non-lovers of zucchini)!

This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Onion cut into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt All this in a large container, gently and lovingly mix with your hands, immediately put into jars (most conveniently 0.7 liters) and erase for 15 minutes.
Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova. Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (can be a little less) - 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 tablespoons of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble it into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickening with a knife. Grate carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper). Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade. Put under pressure and leave to marinate for a day at room temperature. Then put in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and delicious! Ingredients:- 2 kg of cabbage, 3 carrots, 3 beets For marinade:- 0.5 liters of water - 3 tablespoons with a slide of sugar - 3 tablespoons without a hill of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of crushed garlic Cooking: 1. Shred the cabbage. 2. Grate carrots and beets. 3. Cook the marinade: boil everything for 10 minutes. 4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy .... Would need: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If there is no vegetable, then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all vegetables. And add there: rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes. Bank immediately. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many second courses, and it is easy and simple to prepare such cabbage. Delight your loved ones with such a delicious cabbage! Ingredients: Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc For marinade: Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all up and put in a bowl. It turns out a lot. For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without weight on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate). Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets. Marinade: 150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar 2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water Cooking: 1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar. 2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade. 3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Cooking: Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for lovers of spicy) Gently place the “piles” in a jar, sprinkling with carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.

For the preparation of brine from the calculation for one 3-liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into a jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I want to bring to your attention my favorite recipe, according to which I ferment cabbage. This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator. Show in full .. And this is important in the conditions of city apartments, where there is catastrophically little space for storing preservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:- fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (dissolve 3 tablespoons of salt with a slide in 2 liters of BOILED water); - for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (I think everyone knows this); - on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.