Pickled Cabbage (Instant)

Salad 267 Last Update: May 08, 2022 Created: May 08, 2022 0 0 0
Pickled Cabbage (Instant)
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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If you wish, you can quite afford to vary the set of products itself, and the amount of vinegar in the marinade to suit your preferences.

Ingredients

Directions

  1. For 1-1.5 kg of cabbage, we take 2 medium carrots, 1 medium bell pepper, 1 medium, preferably a blue onion, a handful of cranberries and 5-6 cloves of garlic.
  2. Now for the options. If desired (or rather, not desired), neither pepper nor onion can be put at all. Cranberries can be completely ignored, so you can replace them with an apple, and with lingonberries, and with grapes, and with plums. Choose!
  3. For the marinade, we need: for 450 ml of water - 1 full tablespoon of salt with a very confident slide, 100 grams of sugar and vegetable oil, 120 ml of 6% vinegar, a few peas of black and allspice, 1 bay leaf and a couple of cloves.
  4. You can do without all of the above spices, you can put 100 milliliters of vinegar, and 140 milliliters ... Try it, choose. The amount of oil also allows for variations! Once again - this is MY, but the ideal option!
  5. If you are sure that you can prepare and cut all the vegetables quickly, then in order not to waste time, you can start cooking by putting the marinade on to boil. It sounds proud, but in fact, we just pour water into a saucepan, salt, spices, sugar and vegetable oil (everything except vinegar) there - and boil on the stove.
  6. While the marinade boils, thinly chop the cabbage, transfer it to a bowl and a little, without much fanaticism, directly crush it with our hands. It should become a little softer and sag a little.
  7. Carrots - you can use a coarse grater, you can use a special one for Korean carrots. We cut the bell pepper into thin strips, the onion into thin half rings, and chop the garlic smaller.
  8. All this, together with cranberries, add to the cabbage and mix.
  9. We let the marinade boil and boil it for a couple of minutes. Add vinegar to it, bring to a boil and remove from heat.
  10. Pour cabbage directly with hot ready-made marinade.
  11. We crush it with a plate with a load so that the marinade comes out over the cabbage. In this form, we leave our cabbage to marinate at room temperature for 6-8 hours. Then you can transfer to a glass jar with a lid, cool in the refrigerator and ...
  12. ... feel free to serve! And for meat, and for fish, and for potatoes, and for a snack ...

Pickled Cabbage (Instant)



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

If you wish, you can quite afford to vary the set of products itself, and the amount of vinegar in the marinade to suit your preferences.

Ingredients

Directions

  1. For 1-1.5 kg of cabbage, we take 2 medium carrots, 1 medium bell pepper, 1 medium, preferably a blue onion, a handful of cranberries and 5-6 cloves of garlic.
  2. Now for the options. If desired (or rather, not desired), neither pepper nor onion can be put at all. Cranberries can be completely ignored, so you can replace them with an apple, and with lingonberries, and with grapes, and with plums. Choose!
  3. For the marinade, we need: for 450 ml of water - 1 full tablespoon of salt with a very confident slide, 100 grams of sugar and vegetable oil, 120 ml of 6% vinegar, a few peas of black and allspice, 1 bay leaf and a couple of cloves.
  4. You can do without all of the above spices, you can put 100 milliliters of vinegar, and 140 milliliters ... Try it, choose. The amount of oil also allows for variations! Once again - this is MY, but the ideal option!
  5. If you are sure that you can prepare and cut all the vegetables quickly, then in order not to waste time, you can start cooking by putting the marinade on to boil. It sounds proud, but in fact, we just pour water into a saucepan, salt, spices, sugar and vegetable oil (everything except vinegar) there - and boil on the stove.
  6. While the marinade boils, thinly chop the cabbage, transfer it to a bowl and a little, without much fanaticism, directly crush it with our hands. It should become a little softer and sag a little.
  7. Carrots - you can use a coarse grater, you can use a special one for Korean carrots. We cut the bell pepper into thin strips, the onion into thin half rings, and chop the garlic smaller.
  8. All this, together with cranberries, add to the cabbage and mix.
  9. We let the marinade boil and boil it for a couple of minutes. Add vinegar to it, bring to a boil and remove from heat.
  10. Pour cabbage directly with hot ready-made marinade.
  11. We crush it with a plate with a load so that the marinade comes out over the cabbage. In this form, we leave our cabbage to marinate at room temperature for 6-8 hours. Then you can transfer to a glass jar with a lid, cool in the refrigerator and ...
  12. ... feel free to serve! And for meat, and for fish, and for potatoes, and for a snack ...

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