What could be more useful than cabbage? In just 24 hours, the chef will be able to prepare a delicious full-fledged snack. The article selected seven successful recipes for daily cabbage, where simple and affordable components are used.

Daily cabbage - a simple recipe in a saucepan

Ingredients: 2 kilograms of fresh white cabbage, 2 small carrots, half a glass of refined oil, a full glass of apple cider vinegar, 5-7 tooth. fresh garlic, bay leaf, 4-5 peas of allspice, a glass with a hill of granulated sugar, 2 large tablespoons of table salt.

  1. Cabbage is very finely chopped.
  2. Root crops are cleaned and rubbed one by one on a grater with medium holes.
  3. Vegetables are laid out in a pan.
  4. For the marinade, all remaining ingredients are mixed. Garlic mashed in a mortar. The number of spicy spicy ingredients can be adjusted to your liking.
  5. The marinade is sent to the fire and brought to a boil. Prepared vegetables are poured with boiling liquid.
  6. When the contents of the pan cool slightly, the products need to be crushed with something heavy.
  7. After 24 hours, the daily pickled cabbage is transferred to a glass container and moved to cool.

Cooking with Garlic and Carrots

Ingredients: a pound of cabbage, 260 ml of purified water, 2 tbsp. l table vinegar, 5-7 tooth. fresh garlic, half a large carrot, 2 tbsp. l granulated sugar, 1 small. spoon of coarse salt, 5-6 peas of black pepper, 3 tbsp. l vegetable oil.

  1. Fresh cabbage is finely chopped and poured into a deep glass bowl.
  2. Coarsely grated carrots are added to the vegetable (you can use “Korean” grater for it) and fresh garlic passed through the press.
  3. Vinegar flows in. The components are thoroughly mixed.
  4. The declared amount of water is sent to a separate pan.All loose ingredients and peas are added. The mixture is heating.
  5. When the sweet and salty grains are completely dissolved in the liquid, you can remove the container from the stove and pour the vegetable oil.
  6. While the marinade is still hot, mixed vegetables are poured with it. A flat plate and a large can of water are placed on the products.
  7. The whole structure goes cool for 24 hours.

Ready daily cabbage with garlic and carrots is laid out in a salad bowl and served on the table.

Pickled cabbage slices

Ingredients: 2 kilograms of cabbage (white), half a glass of sugar, 3-4 bay leaves, 1 small. a spoonful of coriander beans, large carrots, a liter of filtered water, 3-6 teeth. garlic, 2 large tablespoons of rock salt, half a glass of refined oil and a similar amount of table vinegar.

  1. Cabbage for such a recipe is cut in "checkers" - in small pieces. They get enough sleep in a clean and dried jar (3 L volume).
  2. Slices of cabbage are sprinkled with thin slices of carrots, garlic plates, leaves of parsley, coriander seeds.
  3. Fill the jar with the ingredients completely, tamping them tightly.
  4. To prepare the marinade, water is poured into the pan and brought to a boil. Other dry ingredients declared in the recipe get enough sleep.
  5. When sweet and salty grains are completely dissolved in hot water, you need to pour refined oil into the mass. The mixture boils for 3-4 minutes, after which table vinegar is poured into it, and the stove immediately turns off.
  6. The tinned contents of the can are poured with hot marinade.

The daily cabbage pieces will be ready in 8-9 hours, being cool. Keep the snack in the refrigerator.

With beetroot

Ingredients: 2 kilograms of white cabbage, 270 g of raw beets, 5-7 garlic cloves, 5 peas of allspice, bay leaf, liter of purified water, 3-4 tbsp. tablespoons of granulated sugar, 3 tbsp. l table salt, 170 ml of apple cider vinegar.

  1. Cabbage gets rid of contaminated and damaged leaves. The vegetable is thoroughly washed, left to drain for 3-4 minutes, after which it is cut into small pieces. The optimal size is 4 cm.
  2. Beets are cleaned, washed, chopped with a grater with large divisions. Garlic is peeled and chopped coarsely.
  3. To cook hot marinade, you need to pour water into the pan, pour pepper, add lavrushka and the remaining loose components. The contents of the container are brought to a boil, after which the mixture is cooked for 8-9 minutes.
  4. The pan is removed from the fire, vinegar is poured into it, the components are mixed.
  5. Prepared vegetables and garlic are laid in a large glass jar in layers. A hot marinade spills over the top.
  6. Next, the snack is left at room temperature for 24 hours.

Ready meals can be served right away for dinner. It is rearranged in storage for cool. For example, on the bottom shelf of the refrigerator.

Just a peerless recipe in a jar

Ingredients: a head of fresh cabbage, 2 carrots, 2 l of boiled water, 1 large spoonful of liquid honey (or granulated sugar) and coarse salt.

  1. Cabbage is finely chopped. Carrots are grated with large holes or cut into strips.
  2. Prepared vegetables combine and mix gently. Kneading them is not necessary!
  3. The indicated ingredients almost completely fill a three-liter glass jar.
  4. Boiled water is cooled. It may take a little more or less than what is indicated in the recipe. The liquid is poured into the jar in small portions, it should gradually be absorbed into the pressed vegetables.
  5. As soon as the liquid stops falling, salt, honey or sugar is laid on top of the vegetables.
  6. The can is installed in a deep container, since juice will be actively allocated in the process.
  7. After a day, the snack is completely ready.

Cabbage served with vegetable oil and onion half rings.

Option for quick salting with cranberries

Ingredients: 2 kilograms of white cabbage, 0.7-0.9 kg of fresh carrots, 3 large spoons of granulated sugar and table salt, 140-160 g of fresh or frozen cranberries.

  1. Carrots are thoroughly washed and cleaned.Then the root crop is rubbed on a grater with small or medium holes.
  2. Top leaves are removed from cabbage - washed and dried. The vegetable itself is finely chopped and poured into a roomy bowl with carrots.
  3. Berries are well washed and laid out in a colander. They should leave all the excess fluid.
  4. Coarse salt combines with sugar. Next, the resulting bulk mixture is sent to the vegetables.
  5. All components are mixed and kneaded until juice appears.
  6. Prepared leaves are laid out at the bottom of a wide shallow plastic container. Above the layers are vegetables or cranberries.

In this form, the container is left for 24 hours at room temperature, after which it is rearranged in the refrigerator.

Crispy, pickled, daily cabbage

Ingredients: 730 g of carrots, a pinch of cumin and black pepper, 3 l of water, 1 tbsp. l vinegar essence and the same amount of granulated sugar, 2 tbsp. l coarse salt, 1.5 kg of cabbage.

  1. Cabbage is cut and well poured. Further, the vegetable is combined with coarsely grated peeled root crops.
  2. Spices are sent to the mass.
  3. A future appetizer is rammed into a three-liter jar.
  4. Separately, a brine is prepared. The remaining dry ingredients are poured into the pan, very hot water is poured. Vinegar is diluted in a liquid. The resulting mixture is allowed to cool.
  5. Not a hot pickle is poured into a jar of vegetables. Spoon in the process from the tank discharges excess air.

The can is closed with a lid and left for 24 hours in the refrigerator.

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