Instant Pickled Red Cabbage

Content

1 Red pickled cabbage with horseradish and herbs
2 Spicy Pickled Red Cabbage
3 Quick cabbage with carrots
4 Spicy red cabbage
5 Korean red cabbage

Everyone enjoys red cabbage. It contains more vitamins and minerals than cabbage and is stored well. But the problem is that when eaten fresh in salads, it’s a little harsh and doesn’t lend itself well to fermentation. But there is a way out: you can marinate it. Filled with hot marinade, it will become much softer, more aromatic and tastier. There are recipes by which it can be prepared quickly and very easily. You can pickle red cabbage with various additives. But they don’t cut it into large pieces, like cabbage, for this purpose - it will marinate for a very long time and may remain tough. How to pickle red cabbageso that it is ready quickly? The following recipes will help you figure this out.

Red pickled cabbage with horseradish and herbs

Red cabbage prepared according to this recipe can be eaten within a few days. Adding horseradish, ground and hot pepper will make it acute. And a large number of different herbs will give a unique aroma and undoubted benefits.

For 2 kg of red heads of cabbage you will need:

30 g horseradish roots;
10 currant leaves;
4-5 cloves of garlic;
teaspoon ground red pepper;
tarragon, parsley, celery;
Dill seeds;
20 g each of salt and sugar;
liter of water;
a glass of 6% vinegar.

Shred the cabbage into thin strips.

Advice! A special grater-shredder will help you do this carefully and quickly.

Grind the horseradish using a meat grinder. In order not to cry, put a plastic bag over its outlet, into which the twisted horseradish will fall. Cut the garlic into slices. Place currant leaves and herbs in a sterile jar and add dill seeds. Place cabbage on top. Pour in the boiled marinade of water, salt and sugar.

Advice! The marinade needs to be cooled and the vinegar added immediately before pouring.

Keep the workpiece in the cold.

Spicy Pickled Red Cabbage

You can cook red instant cabbage marinated with spices. If you pour hot marinade over it, it will be ready very quickly. If refrigerated, it can be a good preparation for a long winter.

For one medium cabbage fork you need:

1.5 tbsp. spoons of salt;
3 tbsp. spoons of sugar;
¾ l of water;
0.5 l 9% vinegar;
cinnamon stick, 7 clove buds, the same amount of allspice, 15 pcs. black peppercorns.

Finely chop the cabbage head. Prepare a marinade from all ingredients. Remember that vinegar is always added just before pouring, otherwise it will evaporate. The marinade should simmer for 5-7 minutes. If we are preparing pickled red cabbage to eat it in the near future, we need to cool the marinade just a little, and if we are preparing it for the winter, let it cool completely. Place the chopped vegetable in a sterilized jar and fill with marinade.

Quick cabbage with carrots

Pickled red cabbage mixed with carrots looks very beautiful. So, you can prepare it for the winter and for quick consumption.A considerable amount of spices will make it tasty and aromatic.

For a head of cabbage weighing 1.5 kg you will need:

carrot;
a couple of cloves of garlic;
2 tbsp. spoons of sugar;
liter of water;
150 ml of table vinegar, it is better if it is natural apple;
3 bay leaves, tbsp. a spoonful of coriander and 0.5 tbsp. spoons of cumin and black peppercorns.

Finely chop the cabbage, grate the carrots on a Korean grater, and chop the garlic. Mix the vegetables. Place them in a sterile jar.

Advice! To prevent the carrots from being tough, you need to add a little salt and rub them with your hands; you can do this together with the cabbage.

Prepare the marinade by mixing all ingredients except vinegar. Let it boil. Pour in the vinegar and pour the vegetables into the jar. If we are preparing instant cabbage, it is enough to keep it in the cold for a couple of days.

Spicy red cabbage

This recipe for pickled red cabbage contains much more sugar than salt and quite a bit of vinegar, so it turns out a little sweet with a distinct sourness, very piquant.

For 2.5 kg of red cabbage you need:

clove of garlic;
100 ml vegetable oil;
200 ml 9% vinegar;
3 tbsp. spoons of salt;
200 g sugar;
spices for the marinade: clove buds, allspice, bay leaf.

Cut a clove of garlic into large pieces. Shred the cabbage as thinly as possible using a fork. Combine the vegetable with garlic and spices. Drizzle with vegetable oil. Prepare the marinade. It requires 1.5 liters of water in which salt and sugar are dissolved. Add vinegar to the boiled marinade and pour it into the vegetables. A day later, the delicious dish is ready.

Korean red cabbage

You can pickle red cabbage the Korean way. To prepare it this way, you will have to add non-traditional ingredients.Some may find this too extreme. But let's move away from tradition and marinate cabbage in Korean.

For a small fork weighing a kilogram you need:

onion;
3 tbsp. spoons of vinegar and soy sauce;
100 ml olive oil;
a couple of cloves of garlic;
½ teaspoon salt;
a quarter teaspoon each of coriander, cumin and hot pepper;
half a teaspoon of ground ginger;
Art. spoon of honey.

Shred the cabbage into thin strips. Salt, add honey, vinegar and soy sauce. Let it sit for about an hour, stirring well first.

Finely chop the onion and fry with oil until golden brown. Remove the onion and add only oil to the dish. Warm it up with spices and pour it into the cabbage.

Attention! Pour hot oil into the cabbage, stirring well.

Chop the garlic and put it in a dish. Now let it sit for a couple of hours. During this time, the Korean dish is stirred a couple of times. Place in the refrigerator and let it brew for 6-7 hours.

Pickled red cabbage is not only tasty, but also a very healthy dish. Minimal heat treatment makes it possible to preserve all the benefits of this vegetable, and its excellent taste allows it to be used both as a snack and a side dish.