Instant red cabbage recipes

Red cabbage is an excellent appetizer for meat, potatoes, fried fish. The minimum calories in such a product helps the body to stay in good shape. Cabbage is especially tasty in pickled form - there are many ways to prepare it. In the article we will tell you how to pickle red cabbage quickly and tasty.

Instant Red Pickled Cabbage Recipes

Red cabbage - a variety of white cabbage, has a bright purple-red leaf color... It is due to the high amount of antioxidants (anthocyanins) that have a positive effect on the body. They increase the elasticity of the capillary walls, maintain vision, and participate in the formation of red blood cells. Consuming food systematically improves health and overall well-being.

Important! Red cabbage is shredded as small as possible, since its leaves have a more rigid structure compared to white cabbage.

Instant cabbage

The time required to prepare this recipe is minimal.

Ingredients:

• medium-sized head of red cabbage - 1 pc .;
• filtered water - 1 l;
• table salt - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• table vinegar 9% - 1 tbsp.

How to pickle:

1. It is recommended to pour boiling water over cabbage, which will shorten the ripening time of the product in the jar.
2. Put the water for the marinade on the stove, and while it boils, finely chop the vegetable, then squeeze it well with your hands so that the juice stands out.
3. Put the cabbage in a clean jar so that the marinade completely covers it.
4. Pour salt and granulated sugar into boiling water, dissolve and boil again. Pour in vinegar, stir.
5. Pour the prepared brine into a jar of cabbage. Cover with a lid, but not tightly.
6. Put the container in the refrigerator. After 6 hours, the dish is ready to serve.

With vinegar

The recipe will appeal to connoisseurs of sourness, but not suitable for people suffering from heartburn and gastrointestinal diseases.

Ingredients:

• medium-sized head of red cabbage - 1 pc .;
• filtered water - 1 l;
• table salt - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• table vinegar 9% - 300 ml.

Cooking method:

1. Cut the cabbage into small pieces, squeeze with your hands until the juice comes out.
2. Tamp into a jar.
3. Prepare the marinade by mixing salt and sugar in boiling water. Add vinegar when removed from heat. Let the solution cool.
4. Pour the marinade over the vegetables. Cover loosely, allowing air to enter.
5. Send the snack to a dry, dark and cool place. She will be ready in a day.

Take a note:

Pickled Red Cabbage Recipes

Pickled red cabbage recipes for the winter

Methods for salting red cabbage for the winter in jars

With carrots and bell peppers

The taste of such a dish is rich, multifaceted: carrots add sweetness, garlic - bitterness.

Ingredients:

• medium-sized head of red cabbage - 1 pc .;
• large juicy carrots - 1 pc .;
• sweet bell pepper - 3 pcs.;
• medium-sized garlic clove - 3 pcs.;
• dried bay leaf - 2 pcs.;
• black peppercorns - 5 pcs.;
• cumin - 1 tsp;
• coriander - 1 tsp;
• filtered water - 1 l;
• table salt - 2 tbsp. l .;
• granulated sugar - 2 tbsp. l .;
• table vinegar 9% - 1 tbsp.;
• vegetable oil from sunflower seeds - 50 ml.

Cooking method:

1. Grind chopped cabbage with salt, release the juice.
2. Squeeze the garlic into the same container, add carrots and peppers, cut into strips.
3. Stir and place in a jar.
4. Prepare a solution by mixing the remaining ingredients except the vinegar.
5. Heat the mixture and bring to a boil. Boil for 2 minutes so that the seasonings give the brine all their notes. Then strain the liquid and mix with vinegar.
6. When the marinade has cooled to room temperature, pour it into a jar, cover with a lid and leave for a day.

In korean

The appetizer has a spicy flavor that is typical for all Korean dishes. For shredding carrots, you need a special grater, as well as special seasonings.

Ingredients:

• medium-sized head of red cabbage - 1 pc .;
• large carrots - 2 pcs.;
• garlic cloves - 3 pcs.;
• seasoning "For Korean dishes" - 20 g;
• coriander - 1 tsp;
• a mixture of ground peppers - 1 tsp;
• filtered water - 1 l;
• table salt - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• table vinegar 9% - 1 tbsp.;
• sunflower oil - 2 tbsp. l.

Cooking method:

1. Add chopped carrots, chopped garlic to the chopped cabbage, which has let the juice out.
2. Boil water with seasonings, add vinegar. Remove from heat and let cool. Strain the liquid through a colander.
3. When the brine has cooled to room temperature, pour it into a jar of cabbage and carrots.
4. Let it brew for 24 hours in a dark place. Store in the refrigerator.

With large pieces of beetroot

Beets and cabbage perfectly complement each other - sour cabbage, sweet beets.

Ingredients:

• medium-sized head of red cabbage - 1 pc .;
• juicy elastic beets - 1 pc .;
• garlic cloves - 2 pcs.;
• black peppercorns - 10 pcs.;
• dried bay leaf - 4 pcs.;
• filtered water - 1 l;
• table salt - 2 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• table vinegar 9% - 1 tbsp.

Cooking method:

1. Cut the cabbage into 5 * 5 cm squares.
2. Grind the beets in the form of 5 * 1 cm blocks.
3. Alternating layers, place vegetables in a jar. Thinly chopped garlic slices - to the bottom.
4. Boil water, dissolve sugar and salt in it. Add spices. Boil for another 2-3 minutes.
5. Remove liquid from heat, mix with vinegar.
6. With brine, cooled to room temperature, pour the jar with the vegetable mixture. Close a loosely capron lid, remove in a dry and dark place for a day.

Red cabbage marinated in a glass or enamel bowl. In an aluminum pan the vegetable will turn gray, and upon contact with vinegar, harmful substances will begin to be released from the plastic.

How to store correctly

Red pickled cabbage has a shelf life of 7 days to 8 months depending on the container:

1. In wooden barrels - up to 8 months. A prerequisite is the room temperature from -1 to + 4 ° C.
2. In an enamel-lined saucepan or bucket without damage or chips, cabbage will retain its properties for up to 2 weeks if the temperature does not exceed + 6 ° C.
3. In glass containers vitamins and original taste are best preserved - up to 2 weeks at temperatures up to + 6 ° C.
4. If a cabbage in a plastic bag, there is no need to talk about the shelf life - up to 7 days in the refrigerator.

Suitable places for placing stocks - balcony, basement, cellar, refrigerator.

Conclusion

Red cabbage is not inferior to its white-headed sister in taste and properties, and even surpasses in the content of nutrients. Due to the tough structure of the leaves, its taste is best revealed during heat treatment, namely, hot pickling. There are many recipes for making such cabbage: we have shared the best of them in this article.