To enjoy pickled cabbage, you do not need to wait long.
There are tons of instant recipes.
And after a few hours, a bowl of appetizer will flaunt on the table.
Will we cook?
Instant pickled cabbage - general principles and rules
Only juicy heads of cabbage marinate, most often autumn. Stale and winter cabbage is not used for harvesting. Vegetables are chopped on a special grater or knife, then stacked in a basin or in a large pan, slightly wrinkled with hands to reduce the volume.
What is added to the blank:
• beets;
• carrot;
• garlic;
• onion;
• different greens;
• spices.
Poured cabbage with vegetables marinade of salt, sugar, vinegar and oil. Since the preparation is instant, often use a boiling mixture, sometimes warm. Cold marinade is rarely poured, as it is more suitable for prolonged pickling.
After pouring, the workpiece is kept warm for several hours, then cleaned in the cold. Before use, the excess marinade is squeezed out, oil is put in the cabbage, onions and greens are added. Since the workpiece has a soft, salty taste, it is great for salads.
Recipe 1: Daily Pickled Cabbage
Many housewives are familiar with this recipe. This pickled cabbage can be eaten for 24 hours, and it is prepared very simply and quickly.
Ingredients
• 2.5 kg of cabbage;
• litere of water;
• 100 grams of oil;
• 100 grams of sugar;
• 1.5 tablespoons of salt;
• 400 grams of carrots;
• vinegar 9%;
• 3 cloves of garlic.
Cooking
1. Shred the cabbage in any way, preferably with a thin straw, so that it is pickled faster and easier. Fold in the basin.
2. Grate coarsely carrots, grind garlic and send to the bowl to the cabbage. Remember lightly with your hands to reduce the amount of vegetables.
3. We shift the vegetables into a more suitable pan or jar.
4. For the marinade, boil water with sugar, salt and oil, boil for 2-3 minutes and add 90 grams of vinegar at the end.
5. Let the marinade cool for 10 minutes, it should remain hot.
6. Pour the prepared cabbage with vegetables and leave it warm for a day. Then you can take a sample. Such a workpiece is stored in the refrigerator.
Recipe 2: Instant Pickled Cabbage with Beets in 8 Hours
An option of a very bright and beautiful snack of instant pickled cabbage. It is better to use beets fresh and juicy, so that it colors the vegetables well and gives the workpiece a beautiful color.
Ingredients
• 2 kg of cabbage;
• 2 carrots (large);
• 1 beetroot (approximately 150-200 grams);
• garlic to taste;
• 80 ml of oil;
• 1 tablespoon of salt;
• 80 ml of vinegar 6%;
• 4 tablespoons of sugar.
Cooking
1. Cut the carrots lengthwise into 2 parts and chop in semicircles. Slices should be thin.
2. If you put the garlic, then each clove just cut into circles.
3. Just chop the cabbage.
4. We clean the beets and rub them with straws so that it looks like cabbage. It will not be visible in the blank.
5. Combine all the vegetables, mix.
6. For the marinade, boil 300 grams of water, add salt and sugar, mix until dissolved. At the end, pour in the oil, then add the vinegar. Turn off the fire.
7. Pour vegetables with a hot marinade, put on a glove, and until the mixture has cooled, mix.
8. We put oppression and leave it warm for 6-8 hours. If done in the morning, then for dinner you can already enjoy a bright snack! But do not forget to put the leftovers in banks and put them in the refrigerator.
Recipe 3: Korean Instant Pickled Cabbage
Another variant of instant pickled cabbage with beets, but can be done without it. But in this case, you can put carrots for beauty. In any version, the snack turns out to be very rich and aromatic. A large-sized snack, which also saves time on chopping a head of cabbage.
Ingredients
• 2-2.5 kg of cabbage;
• head of garlic;
• 1 beetroot;
• 1 bay leaf;
• 0.5 tsp coriander;
• 2 clove stars;
• 0.5 cups of oil;
• a spoonful of salt and sugar;
• litere of water;
• 100 ml of vinegar.
Cooking
1. From the head, remove the upper leaves and cut it into large pieces with sides of 5-7 centimeters. We put in an enameled saucepan.
2. Add the grated beets, which also need to be cleaned. It is better to lay the beets in layers so that the pieces are evenly colored.
3. Clean the head of garlic, cut each clove into 2 parts and throw in a saucepan.
4. To prepare the marinade, boil salt with sugar in a liter of water, add oil, cook for 5 minutes.
5. Now pour the vinegar, crushed coriander seeds and cloves. Turn off the stove.
6. Pour cabbage with beetroot into the boiling marinade, cover with a plate or inverted lid of a smaller diameter and put 2-3 kg of oppression.
7. Leave the workpiece warm for 15-20 hours and you're done! Then we remove the Korean snack in the cold.
Recipe 4: Spicy Pickled Cabbage
For this snack you will need chilli peppers of red or green color. Spicy cabbage is prepared for about a day, but the longer it costs, the saltier and more vigorous it becomes.
Ingredients
• 2 kg of cabbage;
• 300 grams of carrots;
• 1-2 sharp pods;
• 200 grams of oil;
• 100 grams of vinegar 9%;
• head of garlic.
For brine:
• litere of water;
• three tablespoons of sugar;
• 2 tablespoons of salt.
If desired, add greens, any seasonings (bay leaf, peppercorns, coriander), you can put beets and make a bright harvest.
Cooking
1. Rub the cleaned carrots or cut into large strips.
2. Cabbage needs to be cut into cubes with sides of 2 centimeters. The upper leaves and the stump are removed. You can also immediately cut off the thick veins, as they will salt for a very long time.
3. We clean the head of garlic, remove the tails from the pepper and finely chop everything.
4. Lay the cabbage, carrots and hot garlic mixture with pepper in a jar in layers.
5. Boil salt with sugar in water, pour oil with vinegar, cool to a warm state.
6. Fill the jar and leave to marinate in heat, but after a day, be sure to put it in the refrigerator or put it in the cellar.
Recipe 5: Pickled cabbage "in 2 hours"
Faster than this recipe for pickled cabbage simply does not exist! A great way to make salad for dinner or lunch. In addition to the main products, you need a Bulgarian pepper, preferably a bright color, so that the dish is more beautiful.
Ingredients
• 0.6 kg of cabbage;
• 1 bell pepper;
• 2 cloves of garlic;
• 3 peppercorns;
• 1 small carrot or half of the large;
• litere of water;
• 2 tablespoons of salt;
• 50 grams of sugar;
• 2 bay leaves;
• 100 grams of 9% vinegar.
Cooking
1. Cut the sweet pepper into strips, also rub the peeled carrot.
2. Chop the cabbage in the usual way on a grater or cut it with a special knife.
3. Peel the garlic, cut not very finely, preferably with thin plates.
4. Stir all the vegetables.
5. For the marinade, boil the salt with sugar and a liter of water. Add vinegar. Then we put all the other spices except bay leaves. Immediately remove from heat.
6. Pour boiled vegetables over boiled water, let stand for 15 minutes, then stick in bay leaves and cool for up to an hour.
7. Now you need to take out the cabbage from the brine with your hands, do not wring it strongly. We put it in a jar and cool for another hour in the refrigerator.
8. Then pour with oil, add herbs, onions and can be served! In the refrigerator, such a blank costs no more than 4 days.
Recipe 6: Instant Pickled Cauliflower
For some reason, many pickle only white cabbage and simply forget about cauliflower. In fact, it turns out no worse. And many people like it even more because of their delicate taste. A quick snack recipe that can be put on the table 6 hours after cooking. But it is better to pickle at night, until the morning it is infused and well salted.
Ingredients
• 1 head of cauliflower;
• 2 tablespoons of salt and sugar;
• 100 ml of oil;
• 15 grams of vinegar 70%;
• 1 bay leaf;
• 4 peppercorns;
• 3 cloves of garlic;
• greenery.
Cooking
1. We sort cabbage into small inflorescences. For convenience, you can use a knife and separate too large parts. If there are suspicions that insects live inside, then you can soak a head of cabbage for half an hour in salt water, all living creatures will leave it.
2. Put the inflorescences in a jar, which must be thoroughly washed with soda.
3. There we throw laurel, peppercorns, peeled and chopped garlic.
4. Pour a liter of water, put salt with sugar in it, pour in oil and immediately vinegar. Boil a minute.
5. Pour the hot marinade into a jar of inflorescences, cover and cool at room temperature.
6. After 4 hours, you can put the cans in the refrigerator so that the appetizer cools well.
Recipe 7: Instant Pickled Cabbage
A wonderful recipe for butterflies, bright and unusual. Thanks to pickled cabbage, they turn out to be very tasty, juicy, with a pronounced taste.
Ingredients
• 4 potatoes;
• 150 grams of cabbage;
• 0.5 Bulgarian pepper;
• 1 onion;
• greenery;
• 1-2 eggs;
• salt, oil;
• 2-4 tablespoons of starch.
Cooking
1. Finely chop the onion and bell pepper, add the greens and squeezed cabbage. If the pieces are long, then you can cut a little knife.
2. We rub potatoes in the last turn.
3. Break the egg, salt, pepper, put 2 tablespoons of starch. If a lot of liquid forms in the bowl during frying, we will add more.
4. The mass is well mixed with a spoon and fry in hot oil on both sides until golden brown.
5. Served hot potato pancakes with sour cream.
Recipe 8: Pickled Cabbage Dinner
The second name of the salad is "Christmas". Pickled cabbage does not have such a bright and pronounced taste as pickled cabbage. But then it is great for various salads and goes well with many products.
Ingredients
• 200 grams of pickled cabbage;
• 150 grams of pickled mushrooms;
• 1 clove of garlic;
• 1 onion;
• 1 tsp Sahara;
• 2-3 pickles;
• pepper, herbs;
• for refueling unrefined oil;
• 1-2 sweet peppers.
Cooking
1. Squeeze the cabbage from the marinade, put in a bowl.
2. We also act with fungi. But if they are not small, then cut into slices or strips.
3. Cucumbers with pepper cut into cubes and send to the rest of the ingredients.
4. Chop greens and a clove of garlic, throw in a salad. You can add more garlic if you like a spicy taste.
5. Add sugar, black pepper, mix. Fill with oil and you're done!
Recipe 9: Instant Pickled Cabbage with Peas
Another option for serving instant pickled cabbage. This dish looks fun and bright on the table, it turns out delicious and fragrant.
Ingredients
• 500 grams of cabbage;
• 1 onion;
• 2 tablespoons lingonberries or cranberries;
• 100 grams of canned peas;
• 30 grams of oil;
• parsley leaves or other herbs
Cooking
1. Onions are cut into thin rings, put in a colander and doused with steep boiling water from the kettle. Let it cool down for now.
2. Drain the marinade from the peas, send it to the cabbage.
3. Add lingonberries, cooled onions, butter and mix.
4. Put in a salad bowl and decorate with herbs.
Recipe 10: Pickled Cabbage with Apples
Unusual cabbage appetizer with mayonnaise dressing. It is better not to replace sour cream, as it does not go very well with pickles. Green apples are required to make snacks.
Ingredients
• 2 apples;
• 700 grams of pickled cabbage;
• 100 ml of mayonnaise;
• 2 pickles;
• 1 onion.
Cooking
1. Cucumbers and onions finely chopped, put in a bowl.
2. Add the pickled cabbage, which is well squeezed from the liquid.
3. Peel the apples, cut into small strips. Throw to the rest of the ingredients.
4. Add mayonnaise and you're done! To taste, add sugar and black pepper to the salad, and, if desired, put greens for beauty.
Recipe 11: Instant Pickled Cabbage Salad with Smoked Sausages
A recipe for a satisfying and non-annoying salad, which can be prepared very quickly. He will especially help out when you need a quick meal, but there is no time to cook. Ideally, hunting sausages are used, but you can take any other type of sausage, even smoked sausages.
Ingredients
• 200 grams of pickled cabbage;
• clove of garlic;
• 2 hunting sausages;
• 1 spoon of mayonnaise;
• 1 cucumber or tomato;
• greenery.
Cooking
1. Cut the cucumber or tomato into small cubes, combine with cabbage.
2. Add chopped garlic and herbs.
3. We put sausages cut into thin circles. If other products are used, it is possible to make straws or cubes, depending on the initial form of the product.
4. Put the mayonnaise, mix and done!
Recipe 12: Instant Pickled Cabbage with Beans
A tasty and very healthy salad, for which you need pickled cabbage with a weak salting. Take canned beans, but if there is time, then you can boil.
Ingredients
• 400 grams of cabbage;
• 1 can of beans (in its juice);
• 1 bunch of green onions;
• 40 ml of oil;
• 1 bell pepper.
Cooking
1. Cut finely green onions and mix with cabbage.
2. Add the beans, with which you need to merge the marinade well. If it is slimy, it is better to rinse the beans and let the water drain.
3. At the pepper, remove the seeds, cut into thin strips or cubes, send it to the snack.
4. Fill with oil and serve! For sharpness, you can add a clove of garlic, a little ground pepper or a spoonful of diluted mustard.
Instant Pickled Cabbage - Useful Tips and Tricks
• The colder the brine, the longer the cabbage will salt, but the crispy and juicier will remain. Conversely, hot pouring reduces the time it takes to prepare a snack, but the slices are slightly cooked and become softer, not as crispy. You can divide the cabbage into two parts and pour half the hot marinade, and the second part cooled. While the first will be eaten, the second will come to readiness.
• Pickled cabbage will turn out to be especially beautiful if you rub the carrots with a long straw on a grater for Korean snacks.
• Vinegar is an essential ingredient in marinade. But if you are afraid of its harm or do not like the pronounced aroma, then replace table vinegar with apple. It is much healthier and has a milder taste.
• Cabbage loves sugar, so it is always added to the marinade, and in larger quantities than salt.
