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Cabbage is one of the oldest garden crops and is actively used in national cuisines around the world. Despite the fact that it can be stored quite well, in suitable conditions for up to six months, many have long preferred to make sauerkraut, salted or pickled cabbage and store it in this form during the winter. The fact is that this vegetable in this form is even superior to fresh in terms of vitamins and minerals. And the taste of properly cooked cabbage is so attractive that it is difficult to find anything more tempting for the cold winter months.
Despite the fact that many people associate pickled or salted cabbage with narrow and thin strips, many cuisines around the world have preserved the traditional preparation of cabbage, cut into pieces and often quite large.
And using quick manufacturing techniques, you can prepare cabbage, pickled in pieces, literally in a day. Although for complete impregnation and the best taste, it is better to wait a few days.During this time, the appetizer will be able to reach the desired condition and fully “ripe”. Plus, keeping food in cool conditions will only make it better every day.
Different cuisines - different additives
Despite the similarity of recipes for preparing pickled cabbage in pieces, there are some differences in the recipe among different peoples. First of all, they consist of using a variety of additives to the main ingredient. So, in the Russian tradition, it is customary to ferment or pickle cabbage with the addition of carrots, sweet and sour apples and berries: cranberries or lingonberries. Everything turns out very tasty.
In the southern Caucasian countries, great importance is attached to the use of beets, hot peppers and numerous spicy herbs and seasonings. Moreover, the spiciness of the dish in itself is not at all the goal; rather, the main thing is that the cabbage becomes as aromatic as possible, thanks to the variety of spices used.
In southern eastern countries, for example, in Korea, the spiciness of the dish plays a big role, so using hot chili peppers in Korean pickled cabbage recipes is absolutely necessary.
In Ukraine, the dish is prepared almost the same as in Russia, but a traditional vegetable, beets, is often used as an additive. And since when cabbage is made in large pieces, they are beautifully laid out in the shape of petals, this is where it got its name - “pelyustka”, which means “petal” in Ukrainian. By adding beets, the “petals” of cabbage turn crimson, and the result is a dish of unimaginable beauty.
Delicious pickled cabbage “Provencal” originates from the countries of Western Europe, and there they really like to add fruits to its composition: plums, apples, dogwoods and grapes. Thus, there are a great many recipes for pickled cabbage and everyone can choose something suitable based on their taste preferences.
Basic recipe
According to this recipe, you can marinate cabbage with any additives. Use the basic technology, which involves making pickled cabbage in a pan or any other container without subsequent seaming. But in a cold place, under the cover of marinade, the finished snack can be stored for up to several months.
It is necessary to remove a couple of top leaves from each head of cabbage. Then, on a large cutting board, use a sharp long knife to cut each head of cabbage into two parts, so that the stalk remains in the middle. Carefully cut the stalk from one and the other halves so that the leaves do not move. Cut each half into another 4, 6 or 8 pieces. The main thing is that the cabbage leaves sit tightly on each piece.
If you take a traditional Russian recipe, then to make cabbage you will also need:
- 3 medium carrots;
- 4 apples;
- 1 head of garlic;
- 200 g cranberries or lingonberries.
The carrots can be partially cut into thin rings and partially into large strips to enjoy the individual taste of the pickled carrot pieces. Apples are usually cut into slices, having previously cut out the core with seeds from each fruit.Garlic can also be chopped coarsely, but the berries can simply be rinsed under running water.
Place a few bay leaves, 7-8 allspice peas and chopped garlic on the bottom of a clean pan. Then place pieces of cabbage there, placing them in layers of chopped carrots, apples and sprinkled with berries.
Now you can start making the marinade. For the specified amount of pickled cabbage, you need to take about 2 liters of water, 60 grams of salt, 200 grams of sugar, one glass of sunflower or other vegetable oil and a glass of 6% table vinegar. All ingredients except vinegar are mixed in one container, heated to a boil and the container is removed from the heat. The required amount of vinegar is added to it and everything is mixed well. Finally, the finished marinade, still not cooled, is poured onto the top of the pan with cabbage and other vegetables. It should completely cover the contents of the pan. It is better to press all the vegetables on top with a plate or lid, which will act as a light weight.
The next day you can try the cabbage, but it is better to move it from room conditions to a cooler place and wait another 2-3 days.
South Caucasian recipe
As already mentioned, southern peoples attach great importance to the use of all kinds of spices and herbs. They also often marinate cabbage with the addition of beets, due to which the preparation acquires a noble raspberry hue. The entire cooking technology remains the same, only the following are added:
- 2 large beets, cut into thin slices;
- Several pods of hot pepper, peeled from the seed chambers and cut into strips;
- A tablespoon of coriander seeds;
- One bunch each (about 50 grams) of the following herbs: parsley, basil, cilantro and tarragon, coarsely chopped.
When laying cabbage, its pieces are sprinkled with herbs and spices; otherwise, the manufacturing process is no different from the basic recipe.
Korean recipe
In Southeast Asian countries, pickled cabbage is prepared primarily from those varieties that grow locally: Chinese and Chinese cabbage. But otherwise, the recipe for quick preparation of pickled cabbage in pieces does not differ significantly from the basic one. You just need to add a few pods of red hot pepper, 2 teaspoons of dry ginger and 250 g of daikon, cut into strips, to the marinade.
According to any of these recipes, cabbage, pickled in pieces, will have an unsurpassed taste, and you can experiment endlessly, adding new spices and fruits to it in various combinations.
