Instant marinated red cabbage. Recipe, photo

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Cabbage is a leafy vegetable. It has high levels of health-promoting antioxidants, phytonutrients, and is versatile for culinary use. This culture is used in the preparation of festive, dietary and everyday dishes, as well as in fast food. Red cabbage is one of the most common types of cabbage, along with green, white and savoy.

Despite the name, this crop is rather purple in color, and its juice is greenish-blue. Red cabbage is eaten preferably raw or pickled, combined with a wide range of food categories. It can be boiled or stewed with no less success, but exposure to high temperatures changes the color of this vegetable, reducing the aesthetic beauty of dishes with it.

Characteristic

Red cabbage varieties have greater nutritional value than white cabbage varieties. According to popular belief, this type of vegetable tastes better and is also lower in calories. The product contains virtually no fats; 100 g of the plant fruit contains 24 kcal. Red heads of cabbage grow a little smaller than white ones and do not have as much moisture, which is why it is advisable to ferment this species only with brine.

In combination with an identical or larger amount of cabbage, the usual method of sourdough can be used. The crisp leaves of purple-burgundy cabbage can be a little bitter or spicy. In addition to side dishes and salads, rolls, soups, hot and cold appetizers are made from it. The plant turns blue when exposed to high temperatures, but this can be prevented by adding sour fruits or a small amount of vinegar to the dish.

Despite the relatively smaller size of red cabbage, it can be used to make a lot of pickled cabbage.

The first information about this type of plant dates back to the Middle Ages; it has the beneficial qualities of other representatives of this European culture. The content of such useful substances as carotene, vitamins C and K significantly exceeds their amount in white varieties. Before eating, remove the outer layer of leaves and stalk from the vegetable, unless this contradicts the recipe. Nitrates that are harmful to health accumulate in these areas.

Red heads of cabbage stimulate metabolism, which is especially useful for atherosclerosis, gout and the formation of gallstones. The anthocyanins contained in red cabbage strengthen blood vessels and vision, and antioxidants increase the intensity of the formation of new cells.

This type of cabbage can prevent the development of tumors, leukemia, and is useful for stomach ulcers, but is contraindicated for spasms of the gastrointestinal tract and biliary tract, problems with the thyroid gland, high intestinal motility and severe enterocolitis.

Those wishing to learn more about the characteristics of purple cabbage will be interested in the following information:

The beneficial properties of red cabbage juice were known back in Ancient Rome. There they were treated for colds, ARVI and tuberculosis. It cleanses the liver, improves the condition of the skin, nails and tooth enamel, and when drunk before a festive event, it reduces the degree of damage to the body from alcohol. They also nourish dark hair, washing off the juice 15-20 minutes after application. This is suitable for any hair, but traces of juice will be more noticeable on light strands.
Increased metabolism as a result of consuming red cabbage has a beneficial effect on your figure.
Another use for purple fork juice is to use it as a natural dye. This way you can give a blue tint to any creams, seasonings, eggs and edible food decorations.
The fiber content of the small purple cabbages is twice that of the white varieties.
If you put red cabbage in water and add baking soda or vinegar, it will turn blue or crimson, respectively.
For their great benefits to the body and their distinctive appearance, in ancient times these vegetables were called witchcraft.
Red cabbage is made into various salads, prepared as an independent dish and used as a side dish. It goes well with all foods that go with white cabbage, including meat and fish.

Cabbage is a storehouse of vitamins

Anything grown in organic soil and without nitrates has a huge amount of vitamins. Cabbage is no exception.

Red cabbage is rich in vitamins B, A, PP and beta-carotene. It is absolutely calorie-free - only 30 kcal per 100 grams of vegetables. Another plus is that it contains anthocyanins, which are a powerful antioxidant. It is thanks to them that cabbage acquires a red tint. With regular use, it rejuvenates the skin and cleanses the body.

This vegetable can be prepared for the winter in different ways. It is very tasty to pickle or make salads from. You can forget about Georgian cabbage and traditional sauerkraut. The only condition is compliance with the rules of canning and sterilization.

Classic recipe

The classic version of this dish is prepared very quickly, but requires a lot of marinating time. The product should be infused for 2 to 5 days. This recipe turns out red cabbage to be flavorful and crispy. Its ingredients include aromatic herbs and spices that enhance the taste of the vegetable.

The finished dish can be stored refrigerated for 2 weeks.

Composition of ingredients

The components are given per 3 liters of finished cabbage:

50 ml vegetable oil;
1.5 tbsp. salt;
5-10 peas of allspice;
2.5 kg of red cabbage;
200-250 ml table vinegar 9%;
2-3 bay leaves;
5-10 black peppercorns;
2-3 tbsp. Sahara;
0.5-0.7 l of water;
cloves according to preference.

2.5 kg of red cabbage corresponds to 1 medium-sized head of cabbage. The marinade can be made softer by using less vinegar, replacing it with natural 6% vinegar or a combination of orange and lemon juice in a 1 to 1 ratio.

Step-by-step cooking process

Instant marinated red cabbage according to this recipe will appeal to connoisseurs of the dish, as well as those who do not like to spend a long time in the kitchen.

All actions provided by the method can be completed in less than an hour.

The top leaves are removed from the washed fork, divided into 4 parts to remove the stalk from the center, and then cut into strips as thick as sliced onion rings.
Bringing the water to a boil, season it with spices and herbs, boiling them for 3 to 5 minutes. After this, the container with the ingredients is removed from the stove, vegetable oil and vinegar are poured into it. This mixture must cool.
The vegetable is placed in a pre-sterilized jar, which is then completely filled with marinade and securely closed with a lid.

For better impregnation, it is recommended to store the workpiece at room temperature for at least 12-24 hours, after which the jar can be left in the refrigerator. It can be kept there for no longer than 2 weeks.

What can I add?

The dish can be supplemented with chopped or chopped garlic, herbs, carrots, coriander, cinnamon and other suitable spices and herbs according to preference.

How to serve a dish

Pickled red cabbage is served separately, as a side dish to another dish, or mixed with it. The vegetable can be sprinkled with chopped green onions for decoration.

Salad of two types of cabbage with carrots and garlic

Photo: youtube.com
Adjust the amount of garlic in the salad to your taste.

You will need:
300 g red cabbage, 300 g white cabbage, 1 carrot, 3 cloves garlic, 3 tbsp.
vegetable oil, ground black pepper, salt. Preparation:

Chop the red cabbage and mix with vegetable oil. Grate the carrots and chop the white cabbage into thin strips. Mix everything in a large salad bowl, add pressed garlic, salt and pepper.

Spicy in Korean

This savory recipe gives cabbage an Asian flavor, giving the product a rich, vibrant taste and attractive appearance. An appetizing crispy dish can be made even tastier and more aromatic if you supplement it with a large number of root vegetables.

Ingredients

The components are given per 3 liters of finished cabbage:

3-5 cloves of garlic;
100-200 ml of wine or apple vinegar;
1 tbsp. ground coriander;
2-3 carrots;
1-2 tbsp. Sahara;
1-2 pcs. bell pepper;
50 ml vegetable oil;
1 PC. hot pepper;
0.5 tsp caraway;
1 small head of purple cabbage;
1 tbsp. salt;
0.5 liters of water (optional).

Instead of hot pepper, you can use 0.5 to 1 tsp. ground pepper.

Step-by-step cooking process

It will take no more than an hour to prepare the products for infusion, unless you count the intermediate impregnation of the cabbage with vinegar:

The prepared vegetable is chopped into narrow strips, placed in a large bowl and pressed a little with your hands.
Peeled bell peppers and carrots are cut in the same way, and then poured into the cabbage. If desired, instead of slicing with a knife, these ingredients can be passed through a vegetable slicer or a grater can be used.
Hot peppers should be cut into narrow rings, and the garlic should be chopped or pressed. Then they, along with spices and spices, are added to the vegetables. Mix the ingredients thoroughly, pour vinegar into them and mix again.
The saucepan or other large container with the base of the dish should be covered with cling film and left to infuse for a period of 3 to 4 hours. During this time, the cabbage should release its juice.
The entire contents of the container are transferred to a pre-sterilized 3-liter jar with a space reserve of 1 to 1.5 cm to the neck. If the vegetable juices are not enough for the required filling level, you can add the required amount of water to the mass.
Add 1-2 tbsp to the jar. vegetable oil and cover it securely before placing it in the refrigerator.

What can I add?

You can make the taste of Korean pickled red cabbage even brighter with the help of spices such as parsley, celery or parsnips.

Cooking cabbage soup

If you don’t know what to cook, then you should pay attention to the red cabbage soup recipe. A very light and at the same time satisfying soup. It will be an excellent option in the summer, as it can easily be eaten cold. The recipe for the dish is practically no different from ordinary cabbage soup.

Required Products:

Red cabbage is a medium-sized head.
Meat (you can add absolutely any meat, or you can not add it at all).
Bell pepper.
Tomatoes.
Garlic.
Thyme.
Olive oil.
Spices (to taste).
Onion.

If you don’t know what to cook, then you should pay attention to the recipe for red cabbage soup.
Let’s start with the most important thing – with frying:

Pour in the olive oil and wait a couple of minutes for the oil to heat up a little.
The meat comes first. We chop it and throw it into the cauldron.
Chop the onion and fry until lightly browned.
Next comes the cabbage, which needs to be finely chopped.
Cut the pepper and garlic into cubes, chop the greens and add to the cauldron.
Tomatoes are added at the very end so that the burnt juice does not become bitter. It is best to grate tomatoes.
Thyme leaves will come in handy. You can experiment and add something of your own.

Lastly, add water and season with various spices to suit your taste. You can decorate this dish with parsley leaves.

With wine

Instant pickled red cabbage is also prepared with alcohol. Classic recipes for the dish can be considered bland compared to this strong-tasting version.

It belongs to British cuisine and will appeal to those who prefer savory and spicy food.

Ingredients

The components are given per 1.5 liters of finished cabbage:

0.5 liters of apple cider vinegar;
100 g salt;
2 bay leaves;
1 kg purple cabbage;
0.2 l dry red wine;
5 black peppercorns;
100 g sugar.

Step-by-step cooking process

Preparing red cabbage pickled according to this recipe is one of the fastest and easiest ways:

After cutting the cabbage into narrow strips, it is salted, crushed and immediately placed in pre-sterilized jars.
Place all other ingredients in a saucepan and bring it to a boil, which should last about 10 minutes.
Jars with shredded cabbage are filled with the resulting mixture and securely closed with iron or plastic lids. These containers are stored in a cellar or refrigerator at a temperature of no more than 12°C.

Is it possible to ferment red cabbage?

Autumn is the very period when the time comes to make preparations. You need to ferment red cabbage first, as it will be an excellent decoration on the New Year's table. This method of preparation is practically no different from fermenting cabbage.

To ferment vegetables, first prepare the ingredients:

Red cabbage.
Pea pepper.
Grape.
Apples.
Salt.

You need to ferment red cabbage first, as it will become an excellent decoration on the New Year's table.
After that, the preparation begins:

Finely chop the red cabbage.
Take salt and mix everything thoroughly. Everything needs to be done very carefully.
Next, take any utensils that are convenient for you, it can be a bowl, a jar or a regular pan.
Before transferring the cabbage to the selected container, place grape leaves on the bottom.
Then add cabbage, add pepper and chopped apples along with grapes on top. Cover again with a layer of red cabbage and do the same until the ingredients run out. In a word, everything should be distributed in layers. Press each cabbage layer well with your hands.
Cover the topmost layer with grape leaves and cover with a lid or cling film.

It should be kept in a warm place for about three to four days, then it should be put in the refrigerator. In a month and a half, the sauerkraut will be ready.

Cinnamon

Vegetables marinated using this method can also be stored at room temperature. Otherwise, the methods of preparation and storage do not differ from the classic recipe.

Instant pickled red cabbage goes well with cinnamon.

Cinnamon adds piquancy to the dish, but in the preparation of red cabbage varieties it is used less frequently compared to other spices.

Ingredients

The components are given per 3 liters of finished cabbage:

30 g salt;
1 cinnamon stick;
2 kg purple cabbage;
15 black peppercorns;
0.5 liters of table vinegar 9%;
60 g sugar;
6 carnations;
0.75 liters of water.

Step-by-step cooking process

The recipe includes preparatory infusion.

The description assumes the use of several cans, but instead of them you can use one 3-liter container:

After cutting the red cabbage into narrow strips, it is salted and crushed by hand. The vegetable should be left for 2-3 hours in a container with high walls.
The cabbage is placed in jars, pressing it slightly to the bottom for better capacity, after which the product is poured with the juice it releases.
Bringing water to a boil in a separate pan, add vinegar, sugar, pepper, broken cinnamon and cloves. After 5 minutes of boiling, the liquid is poured into jars.
Glass containers with dishes need to be sterilized for 20 to 40 minutes, the time is determined by the volume of the jars.

After treatment with boiling water, the vessels are set aside, rolled up securely and allowed to cool under a towel or blanket in a neck-down position.

Pickled blue cabbage recipe

There is always a lot of acid in pickled preparations; it helps the mass to be stored for a long time. But for more reliable storage, it is necessary to properly sterilize the jars and prepare all the ingredients in the correct proportions. If the workpiece is not sterilized at the last stage, then it is better to store it in a cold room.

Required ingredients:

Red cabbage – 2-2.5 kilograms;
Sugar – 70-80 grams;
Salt – 70-80 grams;
Vinegar – 4 table. false;
Water – 1000 milliliters;
Laurel – 5-6 leaves;
Spices – 2-3 tablespoons.

Marinade for red cabbage and preparation of twist:

Before cooking, you should prepare the pulp. It is washed, chopped into thin strips, transferred to a separate container, a small amount of salt is added to the mass, everything is mixed well, kneaded a little and left in the room for several hours. If the pulp is very hard, then you need to knead the mixture vigorously and leave it in salt overnight;
At this time, prepare the jars, wash them and sterilize them at high temperatures;
Peel the garlic, cut into thin slices and place in jars;
Also put all the spices according to the recipe at the bottom of the containers;
Then you can add chopped and salted vegetables;
Pour vinegar into the mixture;
Separately prepare the marinade from water and salt and sugar added to it. The marinade should be hot. It is the hot marinade that needs to be poured over the vegetables and covered with lids;
Place the workpieces in boiling water and sterilize for 15-25 minutes. The sterilization time must be determined based on the size of the jars; large jars are sterilized for 25 minutes, and small jars need 15 minutes;
When sterilization is completed, the workpieces are transferred under a blanket, turned over, and left to cool. After this, the twists can be transferred to another storage location, preferably one that is dark and cool.

Cabbage should be present in everyone's diet, but not everyone likes white cabbage; it is a little tough and coarse. But you can use other types of cabbage, for example, red cabbage. It is more tender and juicier than the white variety of this vegetable.

For real gourmets, we also have recipes for broccoli, pickled chanterelles and zucchini.

With ginger

Another Asian-style pickled red cabbage dish is the ginger version.

This recipe stands out not only for its preparation features, but also for the nuances of infusing the prepared food, which differ depending on the chosen storage method.

Ingredients

The components are given per 1 liter of finished cabbage:

10 g grated ginger;
100 ml water;
0.5 tsp black pepper;
0.7 kg red cabbage;
10 g salt;
100 ml 6% vinegar;
0.5 tsp ground red pepper.

Grape or apple cider vinegar is best.

Step-by-step cooking process

Despite the special preparation process, this recipe is simpler and faster than many classic options:

The washed and prepared vegetable should be cut into cubes with a side length of about 2 cm.
The cabbage is poured into a jar, all other ingredients are placed in a saucepan.
Spices need to be brought to a boil, then they are poured into the vegetable.
The jar is closed with a nylon lid, after which a small slit is made in it with a knife.
The container should be infused at home for 2 days and only after that put in a cool cellar or refrigerator.

Instant pickled red cabbage (recipe with ginger) can be stored at room temperature. To do this, the finished dish will need to be sterilized in a water bath for half an hour, after which the container must be hermetically sealed with an iron lid.

How to pickle purple cabbage

The recipe suggests preparing pickled red cabbage, which turns out to be quite spicy. It is perfect as an appetizer or as an additional ingredient for a vinaigrette. It turns out spicy, but you can rinse it just before cooking so that excess spices are removed and the pulp becomes more tender.

Required ingredients:

Red cabbage – 3 kilograms;
Vegetable oil – about 1 cup;
Garlic – 2 fruits;
Sugar – 200 grams;
Vinegar – 2 table. false;
Water – 1.2 liters;
Laurel – 5 leaves;
Salt – 4 table. false;
Ground chili – 1 tea. lie

Marinating red cabbage in jars for the winter:

Place a pan of water on the stove to prepare the marinade;
While the water for the marinade is boiling, you need to look through the pulp, rinse it, chop it and transfer it to a large container in which it will be convenient to mix the ingredients;
Peel the garlic, crush the pulp or chop it in another way, for example, put it through a garlic press;
When the water boils, you need to add pepper, salt, granulated sugar, wait until it boils and boil a little, then add a measured amount of vinegar and vegetable oil, wait until it boils again and immediately remove from the heat. It is important that the solution should not be allowed to boil when vinegar is added to it;
Mix the pulp with garlic, mix well with your hands or a large spoon, transfer to separate containers, tamp thoroughly;
Immediately pour the hot marinade over the pulp so that it is completely covered with the solution;
Roll up the mixture with lids and leave in the room for 2-3 hours, the temperature should be room temperature, at this time the process of soaking the vegetables in the marinade takes place, and the air temperature should not be cold;
Only after marinating can the preparations be moved to cool places, such as a cellar. The mixture can be stored in a cool place all winter or even longer, the main thing is to observe the proportions of the products and prepare the jars correctly.

With plums

This recipe makes a crispy dish with a rich flavor that stands out thanks to the use of fruit. Plums give the island cabbage softness, and the method of its preparation allows you to keep this snack for some time in a living room.

Ingredients

The components are given per 1.5 liters of finished cabbage:

200 g sugar;
1 kg purple cabbage;
200 ml table vinegar 9%;
1 liter of water;
80 g salt;
2-3 cloves of garlic;
200 g plums.

The plums in the recipe can be replaced with an identical amount of sloe.

Step-by-step cooking process

The method for preparing pickled cabbage with fruit is in many ways identical to classic recipes for the dish.

This dish can be prepared in one or several jars:

Cut the fruits in half and remove the seeds.
The vegetable should be cut into small pieces.
The plums are mixed with cabbage and placed in pre-sterilized containers, after which they are poured with boiling water.
The jars need to be infused for 15 minutes, then their contents are poured into a suitable pan and supplemented with vinegar, sugar and salt.
Bring the products to a boil and keep on fire for about 5 minutes.
The hot mixture is poured into containers to immediately securely seal them with boiled lids.
The jars are turned over and left to stand under a towel or blanket for 24 hours.

How to serve a dish

Instant pickled red cabbage (recipe with plums) has a sufficiently outstanding taste to be served as an independent dish. If you want to use it as a side dish, keep in mind that it goes especially well with meat, potatoes or herring.

Salad for the holiday table

You can create the most delicious-looking and wonderful-tasting dishes if you add red cabbage.

The first thing that comes to mind, of course, is the salad:

Take the bread, cut it into cubes and place it in the frying pan.
Grate the garlic and add to mayonnaise.
Chop the onion and place it in a bowl of hot water. Take a tablespoon, add vinegar and leave everything for about ten minutes.
Cut the cabbage into strips, add salt and leave.
Meanwhile, fry the finely chopped balyk.
Place everything in one bowl except the breadcrumbs and mix well.

You need to add the crackers just before serving.

Useful tips

Despite their variety, cabbage dishes have similar storage and preparation nuances.

The following recommendations are suitable for both gourmet and quick everyday recipes:

The set of marinade ingredients that satisfies many gourmets includes vinegar, salt, cabbage and sugar. If you want to prepare cabbage in a more refined way, the recipes can be supplemented with the following components:

Ingredient category	Examples
Berries	Currants, lingonberries, cranberries.
Greens and vegetables	Hot and bell peppers, carrots, stem or tuberous celery, onions, beets.
Dried fruits	Figs, prunes, raisins.
Spices	Cardamom, cinnamon, ginger, cloves, nutmeg.
Fruits	Plums, pears, apples and citrus fruits.

The finer the cabbage is chopped, the faster it will be soaked in the prepared marinade. If large pieces of cabbage can be infused for 2 weeks, then for narrow strips 2-3 days of absorption are sufficient. The soaking time is also determined by the temperature of the marinade. Hot liquid speeds up the achievement of results, but significantly reduces the shelf life of the dish, and therefore it is recommended to eat cabbage prepared in this way as soon as possible.
If only white cabbage varieties are available, you can partially reproduce the look and taste of the purple cabbage marinade using beets.
When purchasing red heads of cabbage, you need to select dense and massive fruits with an elastic covering of leaves. Since the upper ones are still removed along with the stalk at the preparatory stage, the presence of a bluish coating on the outside of the vegetable is allowed. The shape doesn't matter in this case; elongated forks are just as good as oval ones.
It is better not to mix finely chopped cabbage with coarse salt to compact it in jars, unless the recipe requires it. With this cooking method, the product loses its crunchiness and releases moisture faster.
Pickled cabbage preparations are usually not canned. Red cabbage varieties are always on sale, so you can make a new dish even in winter. Purple pickled cabbage appetizers can be kept refrigerated for up to two months. The storage condition is that the liquid level in the jar is sufficient to cover the solid components.

Beneficial properties of red cabbage

In addition to properties that cleanse the body, the vegetable has a number of other health-positive qualities. One of them is strengthening blood vessels. In addition, it will be useful for people who have problems with blood pressure, as it can bring it back to normal.

Finally, consuming this product helps stabilize cholesterol and sugar levels, which obviously will not harm lovers of fried and sweet foods . The red, purple, and blue varieties have these properties.