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Cabbage occupies one of the first places in our daily diet. First and hot dishes, fresh salads, vinaigrettes, cabbage rolls are prepared from it. Cabbage is fried and stewed, used as a filling for pies, fermented, and pickled. For centuries she was loved and revered in Rus'. Even Domostroy not only mentioned this vegetable, but gave detailed recommendations for its cultivation, storage and use. The healing properties of cabbage were known back in ancient Egypt, and Avicenna devoted quite a lot of space to it in the “Canon of Medical Science.”
Salted cabbage was and remains an invaluable source of vitamins in our winter diet. It is eaten every day, and at the festive table, and each housewife has many of her own proven recipes. If you want to eat something tasty urgently or unexpected guests are about to come to your house, we can be helped by a quick pickling cabbage. In this article we will present recipes that will take only a few hours to prepare.
Which cabbage to choose for pickling
It’s interesting that even pickled cabbage prepared in one way will taste different for each housewife. No one knows exactly why this happens, although everyone puts forward their own version. It is unlikely that the whole point is in the taste of the vegetable itself, however, for pickling, even in a quick way, you need to choose it correctly.
Let's start with the fact that late varieties in the extreme case of medium ripening are best suited for harvesting. They have the densest, strongest heads from which you can make the best salted or pickled cabbage. You need to choose white heads of cabbage that crunch when squeezed or pressed.
Quick red is very tasty
This delicious cabbage is prepared from white cabbage varieties, and turns red due to the presence of beets in the recipe.
Grocery list
You will need:
- cabbage - 1 large head;
- red beets – 2-3 pcs.
Marinade:
- water – 1 liter;
- vinegar - 0.5 cups;
- vegetable oil - 0.5 cups;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon;
- garlic – 3-4 cloves.
Cooking method
Cut the forks into pieces measuring approximately 4x4 or 5x5 cm. If you make them smaller, they won’t crunch; if you make them larger, the middle won’t salt quickly. But if instant cabbage you are going to eat no earlier than in a day, you can safely make the pieces larger.
Wash and peel the beets, cut them into thin slices and mix with cabbage.
Place the chopped vegetables in a three-liter jar or enamel pan in layers so that they fit freely and still have room for the marinade. Under no circumstances should the pieces be compacted or trampled.
Heat the water, add salt and sugar, add vegetable oil. Once the marinade boils, add vinegar and peeled (but not crushed) garlic cloves. Turn off the heat.
If you want the dish to be ready within several hours, pour the hot marinade over the vegetables. This method of salting cabbage will make it less crispy, but will speed up the process of its ripening. If you let the marinade cool a little, the preparation will take a day, but the result will be better.
Storage tips and cooking options
You will be able to eat cabbage within an hour, although over time the taste will become more intense. If you want to speed up the ripening process, store the saucepan or jar at room temperature; in order to delay it, put it in the refrigerator.
Everyone likes this recipe for quick pickling cabbage at different stages of readiness. Start tasting when the marinade has cooled. If desired, you can double or even triple the amount of ingredients - the cabbage turns out wonderful, some people like beets even more. And all this deliciousness can be stored for more than a month, even outside the refrigerator.
This recipe takes some liberties. You can add delicious carrots, but then the marinade needs to be saltier. If you add more garlic or vinegar, the taste will become sharper. Some people prefer not to add oil at all.
Quick pickled
The cabbage prepared according to this recipe will be ready in the morning if you cook it in the evening. But it can be stored for no more than a month even in the refrigerator.
Required Products
To pickle instant cabbage you will need:
- cabbage – 1 kg;
- red beets – 1 kg;
- carrots – 1.5 kg;
- garlic – 2 cloves.
Marinade:
- water – 0.5 l;
- sugar – 0.5 cups;
- vinegar - 4 tbsp. spoons;
- salt – 1 tbsp. spoon;
- black pepper – 3 peas;
- cloves – 2 pcs.
Cooking method
To quickly pickle cabbage, chop it and knead it well with your hands.
Peel the beets and carrots, wash under running water and grate using a large hole grater.
Add the root vegetables and crushed garlic to the cabbage, mix well.
Boil water, salt, season with spices and sugar. Let it boil for 2-3 minutes, turn off the heat, pour in vinegar and stir.
Pour the hot brine over the vegetables, cover with a lid and let cool.
This way you can salt cabbage quickly and tasty, however, it must be stored in the refrigerator, placed in jars with nylon lids.
Festive red cabbage with apples
You won’t cook this original recipe for pickled cabbage every day, but it’s perfect for the holiday table.
Grocery list
To prepare this interesting dish you will need:
- red cabbage – 300 g;
- large apple - 1 pc.;
- raisins – 50 g;
- salt – 0.5 teaspoon.
Marinade:
- vegetable oil – 50 ml;
- balsamic vinegar - 2 tbsp. spoons;
- honey – 1 teaspoon.
Cooking method
First prepare the marinade. 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 red cabbage, rub with salt with your hands until the juice comes out.
Peel the apple, remove the core, grate it on a large-hole grater and mix with the cabbage.
Wash the raisins, place in a small saucepan or metal mug, pour boiling water over them, cover with a saucer or lid and set aside for 5 minutes. Place the steamed berries in a colander and cool under running cold water.
Mix the cabbage well with the raisins and marinade 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 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 for it are inexpensive, and it is ready within 10-12 hours after preparation.
Grocery list
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.
Marinade:
- water – 0.5 l;
- vegetable oil – 100 ml;
- sugar – 7 tbsp. spoon;
- vinegar - 6 tbsp. spoon;
- salt – 1 tbsp. spoon.
Cooking method
Add salt and sugar to boiling water, dissolve them while stirring the marinade. Pour in vegetable oil.
When the liquid boils, carefully pour in the vinegar and remove the pan from the heat.
Chop the fork finely. Peel and grate the carrots, cut the pepper into strips.
Combine the vegetables and mix well with your hands. Place in jars and fill them with hot marinade. When cool, put the salad in the refrigerator.
Fast Korean
Many of us generally don’t know how to pickle vegetables in Korean, but it’s very simple. We present to your attention 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.
Grocery list
You will need:
- cabbage – 2 kg;
- large carrots – 2 pcs.;
- garlic - 1 head.
Marinade:
- water – 1 l;
- vegetable oil – 100 ml;
- vinegar - 2 tbsp. spoons;
- soy sauce – 2 tbsp. spoons;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon;
- ground red pepper (hot) – 0.5 tbsp. spoons;
- crushed paprika - 0.5 tbsp. spoons;
- cloves – 3 pcs.;
- nutmeg, coriander - optional.
Cooking method
To pickle cabbage, cut it into 3-4 cm pieces. Peel, wash and coarsely grate the carrots, crush the garlic with a press. Mix the ingredients in an enamel saucepan or large bowl.
Mix all the ingredients for the marinade, except vinegar, and put on fire. When the salt and sugar dissolve, remove the cloves. Add vinegar, remove pan from heat.
Pour the marinade over the cabbage and leave until cool. Place in the refrigerator overnight. If you cooked it in the evening, you can eat it in the morning.
Conclusion
We have listed only a few cooking recipes quick cabbage. As you can see, they are completely different from each other and you will certainly be able to choose the right one for yourself. Bon appetit!
