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Few would argue that sauerkraut, salted or pickled cabbage is one of the most desirable dishes among the many salads that are served on the table in the winter. After all, the time for fresh vegetables has long passed, and most salads are prepared from boiled or stewed foods, which become boring quite quickly, and you want to dilute them with something fresh or spicy, crispy. But sauerkraut takes quite a long time to prepare, and there is not always room to store it. Pickled cabbage is prepared quite quickly, but sometimes there is no time or energy even for quick preparation and you just want to take out a jar of ready-made cabbage from the pantry or cellar and crunch it to your heart’s content or treat unexpected guests.
In this case, it makes sense to make a tasty cabbage preparation at some free time and wrap it up for the winter, so that later you can enjoy it at any time of the year. Pickled cabbage with garlic will be a good example of such a preparation, since it combines pleasant crunchiness, spiciness, and usefulness.
Quick recipe
If you have very little time, you can use this recipe pickled cabbage instant cooking with garlic:
- Remove a head of cabbage weighing 1.5-2 kg from all contaminated parts and the outermost leaves. Chop the remaining part as you wish, using a regular sharp knife or a special grater.
- Wash two medium carrots, peel and grate.
- Divide the head of garlic into cloves and remove all adjacent flakes.
- All of the above vegetables are first mixed in a separate bowl, then poured with boiling water so that it covers them completely. After they have stood in boiling water for 10 minutes, the hot water is drained, and the cabbage, carrots and garlic are placed in pre-prepared sterile glass jars.
It is necessary to prepare the marinade in advance so that the chopped vegetables do not languish for a long time in jars just like that.
For the marinade you need to take:
- Purified water - 1 liter;
- Salt – 45 g;
- Sugar – 55 g;
- Vegetable oil – 150 grams;
- Apple vinegar – 200 grams;
- Allspice - 3-4 peas;
- Black pepper – 3-4 peas;
- Bay leaf – 2-3 pieces.
All ingredients, except vinegar and oil, are mixed in an enamel pan and heated to 100°C until completely dissolved. After boiling, the marinade is seasoned with oil and heated again to a boil. The heat is turned off and apple cider vinegar is added to the marinade mixture.
Now everything is ready to complete making pickled cabbage with garlic for the winter. While still hot, the marinade mixture is poured into jars with cabbage. The jars are immediately rolled up with sterile lids, turned upside down and left under a warm blanket until they cool completely.This guarantees additional sterilization. Cabbage with garlic pickled in this way can be stored in a cool place throughout the winter.
Spicy recipe
Preparing pickled cabbage with garlic according to this recipe will take you a little longer, but your efforts will not be in vain.
In general, to improve the taste of the finished cabbage, in addition to garlic, many different seasonings and spices are used. Experienced housewives are actively experimenting with the addition of such a “gentlemanly” set of herbs as: dill, basil, celery, cilantro, savory, tarragon and horseradish. But the most interesting spicy and pungent additives, which harmonize very well with the taste of the cabbage itself, are cumin and ginger root.
And ginger root came to us from recipes in oriental cuisine, but was so liked by many that there is practically no preparation in which its use would not be welcomed.
So, for a regular average head of cabbage, weighing about 2 kg, you should prepare 2-3 medium carrots, a head of garlic, about 100 grams of ginger and less than a teaspoon of cumin.
Cabbage can be cut in any way you are accustomed to; carrots can be beautifully grated for Korean salads. After peeling, the garlic is crushed either using a special crusher or simply using a sharp knife. The ginger root is peeled and cut into thin pieces. All prepared vegetables are lightly mixed in a separate glass or enamel bowl.
The marinade for this dish can be prepared in the most standard way.To do this, dissolve 90 g of salt and 125 g of sugar in one and a half liters of water. The mixture is brought to a boil and 90 ml of sunflower oil is added to it, as well as cumin, 0.5 teaspoon of ground black pepper, several pieces of cloves and bay leaves.
At the last moment, 150 ml of apple or any other natural vinegar is added to the marinade.
To properly marinate the cabbage, pour it with still hot marinade, cover it tightly with a plate and press down lightly so that the marinade liquid covers all the vegetables entirely.
The container with pickled cabbage is left for day until cool. After this period, you can enjoy cabbage and garlic. And in order to preserve it for the winter, you should sterilize the workpiece in jars, using any method convenient for you, not forgetting about the lids.
Then put all the remaining cabbage into jars and sterilize them in boiling water for about 15-20 minutes.
Having hermetically sealed the jars with the cabbage and garlic preparation, leave them to cool under a blanket and the next day place them in the pantry for long-term storage.
Pickled cabbage with garlic, prepared for the winter, will help you out more than once in the most unexpected cases. And she can help you diversify your home menu without any special financial costs.
