Cabbage is one of the first places in our daily diet. First and hot dishes, fresh salads, vinaigrette, cabbage rolls are prepared from it. Cabbage is fried and stewed, used as a filling for pies, fermented, pickled. She has been loved and revered in Russia for centuries. Even in "Domostroy" this vegetable was not only mentioned, but given detailed recommendations on its cultivation, storage and use. The healing properties of cabbage were already known in ancient Egypt, and Avicenna gave her a lot of space in the "Canon of Medicine".
Salted cabbage has been and remains an invaluable source of vitamins in our winter diet. It is eaten every day, and at the festive table, and each hostess has many of her own proven recipes. If you want to urgently eat something tasty or unexpected guests should come to the house, a quick salting of cabbage can help us out. In this article, we present recipes that will take only a few hours to cook.
Which cabbage to choose for pickling
It is interesting that even cooked in the same way, pickled cabbage tastes different for each housewife. Why this happens, no one knows for sure, although everyone puts forward their own version. It is unlikely that the whole thing is in the taste of the vegetable itself, however, for pickling, even in a quick way, you need to choose it correctly.
To begin with, late varieties are best suited for harvesting in the extreme case of an average ripening period. They have the tightest, strongest heads, from which you can make the best pickled or pickled cabbage. Choose white heads that crunch when squeezed or pressed.
Fast red delicious
This delicious cabbage is made from white varieties, and turns red due to the presence of beets in the recipe.
You will need:
- cabbage - 1 large head;
- red beets - 2-3 pcs.
- water - 1 liter;
- vinegar - 0.5 cups;
- vegetable oil - 0.5 cups;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. the spoon;
- garlic - 3-4 cloves.
Cut the forks into pieces about 4x4 or 5x5 cm in size. Make them smaller - they will not crunch, more - the middle will not be salted quickly. But if you are going to eat instant cabbage no earlier than in a day, the pieces can be safely made larger.
Wash and peel the beets, cut them into thin slices and mix with the cabbage.
Place the chopped vegetables in a 3-liter jar or enamel saucepan in layers so that they fit freely, and there is still room for the marinade. In no case should the pieces be rammed or trampled down.
Heat water, add salt and sugar, add vegetable oil. Once the marinade has boiled, add the vinegar and peeled (but not chopped) garlic cloves. Turn off the fire.
If you want the dish to be ready within a few hours, pour the hot marinade over the vegetables. This way of salting cabbage will make it less crispy, but will speed up the process of its ripening. If you let the marinade cool down a bit, cooking will take a day, but the result will be better.
Storage tips and cooking options
It will be possible to eat cabbage in an hour, although over time the taste will become more intense. If you want to speed up the ripening process - keep the saucepan or jar at room temperature, in order to delay it - put it in the refrigerator.
Everyone likes this recipe for quick salting of cabbage at different stages of readiness. Start tasting when the marinade has cooled down. If you wish, you can double or even triple the amount of ingredients - the cabbage turns out to be wonderful, some people like beets even more. And all this yummy is stored for more than a month, even outside the refrigerator.
This recipe allows for some liberties. You can add tasty carrots, but then the marinade needs to be made saltier. If you add more garlic or vinegar, the taste will become more pungent. Some people prefer not to add oil at all.
The cabbage cooked according to this recipe will be ready in the morning if cooked in the evening. But it is stored for no more than a month, even in the refrigerator.
To pickle instant cabbage, you will need:
- cabbage - 1 kg;
- red beets - 1 kg;
- carrots - 1.5 kg;
- garlic - 2 cloves.
- water - 0.5 l;
- sugar - 0.5 cups;
- vinegar - 4 tbsp. spoons;
- salt - 1 tbsp. the spoon;
- black pepper - 3 peas;
- cloves - 2 pcs.
To quickly salt the cabbage, chop it and mash it well with your hands.
Peel the beets and carrots, wash under running water and grate with large holes.
Add root vegetables and crushed garlic to cabbage, mix well.
Boil water, salt, season with spices and sugar. Let it boil for 2-3 minutes, turn off the heat, pour in the vinegar and stir.
Pour hot brine over vegetables, cover and let cool.
So you can salt cabbage quickly and tasty, however, it must be stored in the refrigerator, laid out in jars with nylon lids.
Festive red with apples
You won't cook this original recipe for pickled cabbage every day, but it will suit the festive table just right.
To prepare this interesting dish, you will need:
- red cabbage - 300 g;
- big apple - 1 pc.;
- raisins - 50 g;
- salt - 0.5 tsp.
- vegetable oil - 50 ml;
- balsamic vinegar - 2 tbsp spoons;
- honey - 1 tsp.
Prepare the marinade first. Combine vegetable oil, balsamic vinegar and honey and grind well into a homogeneous mass. If you do this manually, you may have to work hard.
Finely chop the red cabbage, rub with salt with your hands so that the juice comes out.
Peel the apple, remove the core, grate with coarse holes and mix with the cabbage.
Wash the raisins, put in a small saucepan or metal mug, cover with boiling water, cover with a saucer or lid and set aside for 5 minutes. Throw the steamed berries into a colander, cool under running cold water.
Mix the cabbage, raisins and marinade well and refrigerate. In the morning, the dish can be served or left in a cool place, covered with a lid.
Instead of or together with raisins, you can add fresh or frozen berries of currants, blueberries, lingonberries, cranberries or pomegranate seeds.
Fast for every day
You can make a lot of this salted cabbage at once and eat it every day. The ingredients are inexpensive for her, and she is ready in 10-12 hours after cooking.
To pickle instant cabbage, you need:
- cabbage - 1 medium-sized head;
- sweet pepper - 1 pc.;
- carrots - 1 pc.
Comment! In winter, bell peppers for cabbage with vinegar can be taken from the freezer.
- water - 0.5 l;
- vegetable oil - 100 ml;
- sugar - 7 tbsp. spoons;
- vinegar - 6 tbsp. spoons;
- salt - 1 tbsp. the spoon.
Add salt and sugar to boiling water and dissolve while stirring the marinade. Pour in vegetable oil.
When the liquid boils, carefully pour in the vinegar, remove the pan from the heat.
Chop the forks thinly. Peel and grate the carrots, cut the pepper into strips.
Combine vegetables, stir well with your hands. Divide into jars and cover with hot marinade. When cool, put the salad in the refrigerator.
Many of us, in general, do not know how to pickle vegetables in Korean, meanwhile it is very simple. We bring to your attention a quick way to cook cabbage. You will need to eat it quickly, since even in the refrigerator it will be stored for no more than a week.
You will need:
- cabbage - 2 kg;
- large carrots - 2 pcs.;
- garlic - 1 head.
- water - 1 l;
- vegetable oil - 100 ml;
- vinegar - 2 tbsp. spoons;
- soy sauce - 2 tbsp spoons;
- salt - 2 tbsp. the spoon;
- ground red pepper (hot) - 0.5 tbsp. spoons;
- chopped paprika - 0.5 tbsp. spoons;
- cloves - 3 pcs.;
- nutmeg, coriander - optional.
To salt the cabbage, cut it into 3-4 cm pieces. Peel the carrots, wash and grate coarsely, crush the garlic with a press. Combine the ingredients in an enamel saucepan or large bowl.
Mix all the ingredients for the marinade, except vinegar, put on fire. When the salt and sugar have dissolved, remove the cloves. Add vinegar, remove saucepan from heat.
Pour the marinade over the cabbage and leave to cool. Refrigerate overnight. If you cooked in the evening, then in the morning you can already eat it.
We have given only some recipes for making quick cabbage. As you can see, they are completely different from each other and you can probably choose the right one for yourself. Enjoy your meal!