Marinated cabbage is one of the favorite dishes on the table among Russians. Both on holiday, and on daily.
That is why we offer you to try different recipes, with chili or bell pepper, quickly cooked or classic, to surprise both the family and guests.
Moreover, you will not need much effort in cooking, and we have already found all the secrets and told you below.
How to choose a vegetable for pickling?
Our most common cabbage garden or white cabbage for our purpose is good - it will remain, it will not change color (if you do not add beetroot or turmeric to it), it is very affordable, it is often found on store shelves (you can learn the recipes for pickled cabbage with turmeric here, and from this article you will learn about You can cook dishes with the addition of beets).
Red cabbage differs from white cabbage not so much in physical properties as in its chemical composition and bright violet-blue hue. It has more vitamin C and protein (protein).
Red cabbage is also more dense - this should be considered for people with dentures or high sensitivity of the teeth. It contains more sugar than white sugar - this characteristic is important for people on a diet. Plus, usually red cabbage is 1.5 - 3 times more expensive than white cabbage, depending on the season.
What are the benefits, harm and nutritional value of the dish?
We present averaged data on nutritional value. 100 grams of the finished product contains:
- 0.9 g of proteins;
- 4.7 g of fat;
- 7.5 g of carbohydrates;
- Caloric content is 77 Kcal.
It is important to note that these data are given for the traditional recipe, which includes vegetable oil and bell pepper. By removing them, you can change the nutritional properties in the direction of reducing calorie, fat and carbohydrates.
If we add other ingredients, then you should also remember to change the nutritional value. Let's make a reservation that our recipes are complemented by vegetables, which is why their nutritional value will remain very close to the above.
Pickled cabbage retains all its beneficial properties even longer than fresh.. The main ingredient - cabbage - contains trace elements: iron, calcium, sulfur, magnesium, chlorine, iodine, phosphorus, zinc and others.
The benefits of pickled cabbage:
- increases the body's defenses;
- increases stress resistance;
- helps to improve intestinal microflora;
- helps to cope with avitaminosis;
- people whose diet is pickled cabbage, much less likely to suffer from colds.
Damage to pickled cabbage:
- Fiber is found in cabbage in large quantities. It is good for the bowels, but it leads to flatulence.
- It is not necessary to include in the diet this dish for myocardial infarction, diarrhea, colitis and enteritis. A loose intestine should not be overworked.
- Pickled cabbage has a stimulating effect on the secretion of gastric glands, which is why it is not recommended to use it with increased acidity of the stomach.
- Marinated cabbage should be used with caution in people with high blood pressure.
Step-by-step recipes: how to pickle a vegetable?
With Bulgarian sweet pepper
Cooking time with Bulgarian sweet peppers in marinade: 30 minutes for preparing vegetables, 1 day (or more) for fermentation and pickling.
Ingredients:
- cabbage 1.5 kg (small head);
- Bulgarian pepper 250 g (2 pcs.).
For the marinade:
- water 500 ml (2 cups);
- salt 1 tbsp with a hill;
- sugar 50 g;
- vegetable oil 3 tbsp .;
- vinegar 9% table or apple 70 ml;
- spices to taste: ground black pepper or peas, allspice, cloves (not more than 3), bay leaf (not more than 2).
- Shred cabbage (we advise you to try different ways - thin or thick strips), pour it into a large container, crush it with a load - a jar of water, a weight, a full heavy bottle, so that the cabbage gives juice. Do not salt yet.
- Bulgarian pepper chop strips or cut into cubes. Add to mint cabbage. Stir with your hands, whipping vegetables like dough. Put them again under oppression.
Important: You can use frozen peppers, you should also choose red, yellow or orange peppers, but not green ones - they are less sweet.
- Now we will deal with marinade (you can learn about other recipes for making marinade for cabbage here). Put a saucepan on the stove with water, in which we add salt, sugar and add oil. Bring to a boil, wait another 2-3 minutes. Add the spices and vinegar, stir, turn off the heat and leave under the lid so that the vinegar does not evaporate.
- Vegetables, standing under the yoke of 20-30 minutes, pour hot marinade. We return the goods in place.
- Now our dish should stand at room temperature for a day. If the vegetables with marinade will last longer, they will become pickled and pickled, fermentation will begin. It will not make the dish worse, but will change the taste. Experiment!
- After a day of pickled cabbage with sweet peppers should be removed in the refrigerator. There it is stored for at least 3 weeks ready for use.
A variant of cooking pickled cabbage with bell pepper can be viewed in this video:
With chili
Ingredients:
- cabbage 1.5 kg;
- hot chili pepper 1 pod;
- garlic 4 cloves.
Marinade prepared according to the previous scheme.
The cooking plan is the same as the cabbage with bell pepper:
- Hot pepper should be cut into slices or chopped into cubes with a face of 3-4 mm.
- Chop the garlic with a knife to the size of buckwheat, so the sharpness will be distributed more evenly, and the flavor will last for a long time.
- Add pepper and garlic to cabbage and be sure to mix thoroughly.
- This is followed by the already familiar preparation of the marinade, adding it to the vegetables, placing it under pressure and waiting for 24 hours.
Quick cooking in 12 hours
You can pickle cabbage and faster than in a day. To do this, you need to double the amount of sugar, salt and vinegar. Vegetable ingredients for this tasty fast food are the same as in the basic recipe.
Marinade:
- water 500 ml (2 cups);
- salt 3 tbsp with a hill;
- sugar 100 g;
- vegetable oil 3 tbsp .;
- vinegar 9% table or apple 150 ml;
- spices to taste: ground black pepper or peas, allspice, cloves (not more than 3), bay leaf (not more than 2).
Cooking vegetables and marinade will be the same, but we recommend that after 8-12 hours of marinating, drain the excess marinade. Otherwise, the cabbage risks being too sour or salty.
You can find out other classic quick-cooking cabbage recipes in hot marinade, as well as how to choose the right kind of vegetable and pickle, in this article.
Variations of cooking dishes with carrots, garlic, onions, vinegar
- If you want to diversify the salad, you can add carrots to the pepper, in this case, along with the shredding of the pepper, you should cut the carrots and 250 g of carrots (read how to cook marinated instant cabbage with carrots and other vegetables, read here). Then everything is about the scheme of actions already familiar to us.
- Garlic will give a spicy recipe. We can also add it to cabbage and pepper, 4 cloves finely chopped with a knife.
- We also advise you to try a single onion to the basic recipe. It should be in the same pot as the other vegetables.
- If you have no stomach problems and like vinegar, then we recommend that you increase the amount of vinegar to 120 ml in a marinade recipe. This, by the way, will increase the shelf life of pickled cabbage up to 5 weeks or more in the refrigerator. But again you need to carefully monitor the state of vegetables under the yoke. If you do not want to get soft, as if cooked, vegetables, then you should not overdo them. As a rule, it is quite enough days for readiness of a dish
- When serving, the salad can be supplemented with green onions, cilantro, parsley, and also chopped in vinegar pickled in advance with finely chopped onions. The aroma will be awesome.
Vegetables filled with marinade cannot be boiled, otherwise the cabbage will begin to boil and become soft.
- red and black pepper;
- hot pickle with vinegar.
Now the benefits of thermally raw vegetables on your table! And once again we recall: experiment, add different ingredients, mix pickled cabbage with fresh greens and pepper. Benefit and taste will remain on top. By the way, this is a completely vegetarian dish, suitable for food in the post.
