Red cabbage is a very healthy and low-calorie vegetable suitable for boiling, stewing or eating fresh. It makes wonderful salads, aromatic hot treats, savory savory snacks.

Pickled red cabbage of instant preparation has a particularly pleasant taste, which can be easily done in your kitchen, having carefully studied the proposed recipes.

Classic Pickled Red Cabbage

In order to make a delicious appetizer according to the classic recipe, you need to use hot marinade. Various spices, such as caraway seeds, allspice, cloves, coriander, bay leaf, will help to give the dish a special aroma.

Ingredients Used:

  • red cabbage - 4.5 kg;
  • five cloves of garlic;
  • two large carrots;
  • water - 1.3 liters;
  • salt - 28 grams;
  • table vinegar - 0.3 liters;
  • sugar - 43 grams;
  • spices and three leaves of laurel.

Cooking:

  1. Remove the top layer of leaves from the cabbage and cut the stalk. Then chop it in long strips and put in a deep container.
  2. Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the components with minimal pressure, otherwise the cabbage will be softer.
  3. Pour water into a saucepan, pour salt, add 100 grams of vegetable oil, pour spices and sugar.
  4. Put the mixture on fire, bring to a boil and cook for three minutes.
  5. Cool the hot marinade, then pour the vinegar into it and stir.
  6. Put the cabbage in clean jars and pour the marinade.Then dig in the workpiece with plastic covers, and after cooling, place in the refrigerator.

Pickled red cabbage can be tasted in a day, before serving, it is recommended to fill it with chopped herbs and season with oil. It is necessary to store refreshments in the cold, no more than 14 days.

Cooking winter billet

Red cabbage pickled for the winter will help diversify the daily diet and provide healthy vitamins in the cold season. And thanks to fruit vinegar and specially selected seasonings, the workpiece turns out to be pleasantly sharp, with a fragrant and mouth-watering smell.

Ingredients Used:

  • red cabbage - 1.8 kg;
  • salt and sugar - 30 grams each;
  • one carrot;
  • three cloves of garlic;
  • laurel sheets - 3 pcs.;
  • pepper (white and black) - five peas each;
  • caraway seeds - 8 grams;
  • apple vinegar - 170 ml;
  • coriander - 20 grams.

Cooking:

  1. Peel the cabbage from dry or dirty leaves, rinse with running water and chop with straws.
  2. Peel and chop the garlic under a press, grate the carrots on a grater with large holes.
  3. Pour water into the cookware, add all seasonings to it and boil for about two minutes. Then pour vinegar, bring to a boil and turn off the stove.
  4. Combine the cabbage with carrots and garlic, then sprinkle with salt and mix thoroughly.
  5. Now spread the vegetable mixture into sterile jars, tamp lightly and fill with boiling marinade.
  6. Roll up all the blanks with iron covers, turn them upside down and put them under the covers for two days.

Cooled canned food should be placed in a permanent place in a cool cellar. Pickled cabbage for the winter can be used with your favorite side dish or used to make vinaigrette.

Read also:how to salt cabbage

In a marinade with honey and soy sauce

Quite an interesting recipe, where the composition of the marinade includes soy sauce and aromatic honey. Bright appetizer will decorate the dining table on weekdays and holidays, and its lovers of fresh and unusual taste will be appreciated by all lovers of exotic dishes.

Ingredients Used:

  • one forks of red cabbage;
  • linden honey - 50 grams;
  • vinegar - 60 ml;
  • four cloves of garlic;
  • large onion;
  • soy sauce - 70 ml;
  • cloves - 3 pcs.;
  • salt and suitable spices to your taste.

Cooking:

  1. Rinse the cabbage with water and cut into thin and neat strips.
  2. Chop the garlic in small squares and combine with cabbage.
  3. Now you need to mix soy sauce, vinegar and honey, then shake all the ingredients well.
  4. Pour the vegetable mixture with the resulting solution and mix thoroughly.
  5. Peel the onion, then cut into rings and fry in vegetable oil until golden brown. Then put it on the cabbage and stir.
  6. Place the appetizer in a glass container, cover and refrigerate.

After 24 hours, treats can be served at the table. Crispy and juicy cabbage will be a great addition to dinner, invigorate after a hard day.

How to quickly pickle red cabbage with beets

Beets are ideal for canning or pickling, so they are often used for cooking red cabbage. Vegetables pickled according to this recipe will make the taste of any side dish more intense or can become the basis for various salads.

Ingredients Used:

  • red cabbage - 1.5 kg;
  • dill and cilantro - 120 grams;
  • beets - 300 grams;
  • salt - 25 grams;
  • litere of water;
  • sugar - 90 grams;
  • vinegar - 23 ml;
  • ten peas of black pepper.

Cooking:

  1. Cut cabbage into the middle squares.
  2. Peel the beets and chop them into thin slices, trying to match the size of the pieces of cabbage.
  3. Grind parsley and cilantro.
  4. Cut the garlic into slices.
  5. Mix all prepared vegetables and, without tamping, place in a large jar. After that, it is necessary to shake the container with vegetables several times so that all the components lay evenly.
  6. Add sugar to the pan with water, then add salt, pepper and bring to a boil.After that pour vinegar and remove from the stove in a minute.
  7. Pour the vegetables in the jar with the marinade, close with an ordinary lid and put in a cool place.

Pickled red cabbage should stand for two days, after which it will be ready for use. A vegetable dish can be stored for about three weeks in a cold room.

Spicy cooking recipe

Aromatic herbs and aromatic spices are used to make red cabbage with spices. Pour it with hot and fresh marinade - then the treat will be ready in 6-8 hours.

Ingredients Used:

  • medium sized cabbage forks;
  • water - 350 ml;
  • vinegar (table) - 0.6 l;
  • sugar - 60 grams;
  • cloves - 7 pcs.;
  • two cinnamon sticks;
  • black pepper (peas) - 13 pcs.;
  • allspice - 10 grams;
  • salt - 28 grams.

Cooking:

  1. Chop red cabbage into narrow slices.
  2. Pour spices into a container of water, bring the liquid to a boil, then add vinegar and boil for five minutes.
  3. Put the cabbage in a large, sterile jar and pour the marinade.
  4. Allow the cooled workpiece to brew for about five hours, then you can serve it to the table.

To make spicy, pickled cabbage for the winter, you need to fill it with a cooled marinade and roll up a jar with a metal lid. A refreshing appetizer goes well with boiled potatoes, stewed poultry or fried meat.

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With horseradish and herbs

For lovers of spicy dishes, red cabbage pickled with herbs and pepper will become a real treat. The treat prepared according to this recipe is spicy, aromatic and very healthy.

Ingredients Used:

  • red cabbage - 2.3 kg;
  • currant leaves - 12 pcs.;
  • horseradish - 35 grams;
  • six cloves of garlic;
  • celery, parsley, tarragon - at its discretion;
  • dill seeds - 10 grams;
  • hot ground pepper - 12 grams;
  • sugar and salt - 23 grams each;
  • vinegar (6%) - 200 ml;
  • water - 1.2 liters.

Cooking:

  1. Peel the cabbage and cut into thin strips.
  2. Grind horseradish in a meat grinder, cut the garlic into small slices.
  3. Wash and sterilize the glass jar, then put currant leaves, chopped greens and dill seeds in it. Place cabbage on top.
  4. To prepare the marinade, add salt and sugar to the water, then bring the liquid to a boil and turn off the fire after three minutes.
  5. Cool pouring, then add vinegar and immediately pour into a jar of cabbage.

Cool the workpiece and expose to cold. It is recommended to try refreshments in two or three days, then it will infuse and become incredibly tasty.

Cooking in Korean

You need to marinate Korean cabbage with non-traditional ingredients that will give it an original and memorable taste. An unusual treat is suitable for many dishes and will pleasantly surprise invited guests during a family dinner.

Ingredients Used:

  • two cloves of garlic;
  • bulb;
  • cabbage - 1 kg;
  • vinegar and soy sauce - 70 ml each;
  • salt - 5 grams;
  • olive oil - 90 ml;
  • hot pepper, coriander and caraway seeds - 3 grams each;
  • honey - 25 grams;
  • chopped ginger - 4 grams.

Cooking:

  1. Cut red cabbage into a long, neat straw. Then mix it with vinegar, soy sauce, caraway seeds and leave for an hour.
  2. Chop the onion into small cubes, put in a frying pan and fry in vegetable oil until light brown.
  3. Put the fried onions in a separate plate, and pour spices in the pan with the remaining oil, warm them up a little and add them to the cabbage. Then mix thoroughly.
  4. Cut the garlic into small cubes, pour it into the vegetable mixture and leave the workpiece for two hours. During this time, mix the dish several times.
  5. Then put the treat in the refrigerator for 7-8 hours, so that it is well soaked in spices.

Serve Korean cabbage better chilled to hot sauces, baked fish or grilled kebabs. Bon Appetit!

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