We make marinated instant cabbage in a pot a day: a variety of dish recipes

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. Her - sharp and crispy or tender and juicy - like almost everything.

Pickled cabbage is one of the most favorite dishes at all parties, because it is a versatile and tasty addition for fish and meat.

Also, the preparation of pickled cabbage is a fairly simple process that does not require special culinary skills. In the article you will find a recipe for instant cabbage in a jar, including sweet.

Which vegetable to choose?

White cabbage is softer and softer than red cabbage. But the latter, if properly marinated, during which the recipes and proportions are carefully observed, can be a decent dish on the table.

For, in order to choose the cabbage for pickling, you need to follow the algorithm:

1. Cut the cabbage into two halves.
2. Rate the cut: from the inside it should be white with a cream shade, and the head should be moderately tight.
3. The taste of the vegetable should be sweet and most importantly - crispy.

You can pickle the following varieties of cabbage:

• Late. These varieties are used most often, because taste of the vegetable during its long-term storage is improved. These include:
  1. Türkiz.
  2. "Geneva F1".
  3. "Moscow late".
  4. "Amager" and others.

• Mid-season. The advantage of this species is early maturation: in August or September. Also, the yield and shelf life of early species much more than others. Mid-season cabbage varieties:
  1. "Present".
  2. "Glory 1305".
  3. "Belarusian".
  4. "Jubilee F1" and others.

• Hybrid. This species does not enjoy such success, as mid-season or late, because their cultivation is mainly aimed at the size of the head, and not on the taste. In addition, their shelf life will not allow them to hold out until the new planting season. The most popular varieties for pickling:
  1. "Kolobok".
  2. "Moscow late".
  3. "Menza" and others.

Attention! Grade "Krümon" is not recommended for pickling, because It has a very dense head structure.

Benefit and harm

Cabbage is an excellent source of iodine, phosphorus, iron, magnesium and many other substances useful for the body. This dish, thanks to the preservation, even after pickling, of all the vitamins that are contained in raw vegetables, helps to strengthen the immune system, avoid vitamin deficiency, improve and improve the intestinal microflora.

Also When marinating, cabbage preserves vitamins C and U. The first helps the body to resist bacteria that cause various infections, and the second is recommended for various diseases of the stomach and intestinal tract: ulcerative colitis, gastritis and duodenal diseases. Also lowers cholesterol.

Its use is recommended for kidney disease, gout and coronary heart disease. Pickled cabbage is exclusively a dietary product, because its average caloric content is only 47 kcal per 100 g., of which proteins - 0.8 g., fats - 0.05 g., carbohydrates - 11.5 g.

Step by Step Cooking Instructions

Here is classic recipe for daily cabbage in marinade. Ingredients are:

• Cabbage - 2 kg.
• Carrot - 1 pc.
• Garlic - 3 pcs. cloves.
• Water -1 l.
• Vinegar - 1-2 tsp
• Salt - 3 tbsp. l
• Sugar - 1-2 tbsp. l
• Bay leaves - 5 pcs.
• Pepper black peas - 9-10 pcs.

Step by Step Cooking:

1. Cabbage cut into medium-sized pieces to look beautiful on a plate when serving.
2. Grate carrots on a coarse grater, can also be cut into thin circles.
3. Fill the pot with vegetables: put garlic, pepper and bay leaves on the bottom, after cabbage and carrots topped.
4. Prepare the marinade: add salt, sugar to the water, then put on the fire, wait for the boil and cook for about 10 minutes.
5. Pour the marinade in a bowl and in the last turn add vinegar, cover and place under the press for a day.

Important! Cabbage should be crispy, so you need to use moderately tight cabbages.

Different versions of the recipe

• Sweet pickled cabbage. This cooking option differs only in that when pickling increases the amount of sugar and vinegar, which was in the classic recipe. Instead of 1 tsp in the recipe 100 grams of vinegar., And sugar is also 100 grams.
• Pickled cabbage in a jar. With this preparation, there are no differences in the recipe and the order of cooking, they are only in what exactly the cabbage marinates. In this case, all the cut vegetables are placed in a three-liter jar in layers: 1 - carrots and garlic, 2 - cabbage, 3 - pepper. Marinade and vinegar are poured last. The can is closed with a thick plastic lid and must be kept in a warm room.
• Pickled cabbage with garlic. In this case, the ingredients also do not change, only the amount of garlic: instead of 3 cloves of garlic, you need to use the whole head.
• Marinated Cabbage with Peppers. Sweet pepper is added to the classic recipe: 2 pcs. on 1 kg. cabbage.
• Marinated cabbage with vegetables. When marinating in cabbage, you can add any vegetables: beets, different types of pepper, garlic, carrots, onions, even a plant like ginger or fruit - an apple!

  Adding certain ingredients depends solely on the taste of the hostess, so there is no fixed amount of one or another vegetable, spices, which you are going to add to your dish. For example, by increasing the amount of pepper, you can make the dish sharper, onions - to give a light onion flavor, non-standard for the classic recipe.

Options for serving dishes

Pickled cabbage is an ideal complement absolutely to any product: fish, meat, potatoes, rice etc. You can serve as an appetizer or salad, while slightly watering it with sunflower or olive oil and adding onions.

Conclusion

Almost everyone will like this dish, because its recipe can be changed in accordance with absolutely any preferences, without having to spend much time on cooking or have a high level of culinary skill!

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