Marinated cabbage with bell peppers and carrots. Instant recipe with photo

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Prepared by: Elena Alex

01/20/2016 Preparation time: 2 days. 9 hours 0 minutes

Pickled cabbage with red pepper is a real storehouse of vitamins, and it is prepared very simply and quickly; it will look great on a holiday table or complement a family dinner.

Nutritional value, calorie content

The use of natural preservatives, which are oil and acetic acid solution in the snacks offered, extends shelf life and reduces the rate of destruction of vitamins. Pickled vegetables are not as beneficial as fresh ones, but remain an excellent source of vitamins and fiber.

Pickled cabbage with bell pepper

By supplementing hearty dishes with pickled cabbage salads, you achieve a more balanced diet. The comparison table provides information about the individual recipes included in the collection. It is worth noting that ultimately the calorie content of the servings is lower, since the butter and sugar partially remain in the marinade.

Almost zero fat and protein content with a maximum of own vegetable juices characterizes all offered snacks. In the absence of individual intolerance to some spices, they are excluded or replaced; pickled cabbage can also be prepared without spices.

The content of acetic acid in dishes may be contraindicated in case of digestive disorders. It is necessary to limit the consumption of such snacks on low-salt diets.

Very quick pickled cabbage

Necessary:

• White cabbage – 1 kg.
• Carrots – 150 gr.
• Bell pepper – 200 gr.
• Garlic cloves – 3-4 pcs.

For the marinade:

• Sugar – 100 gr.
• Salt - a tablespoon.
• Water – 0.5 liters.
• Vegetable oil – 100 ml.
• Vinegar 9% - 100 ml.
• Black peas – 5 pcs.
• Bay leaf - leaf.
• Cloves – 4 buds.

Pickling:

Peel the vegetables. Grate the carrots, cut the flesh of the sweet pepper into medium-sized cubes.

Chop the head of cabbage into strips and place in a deep bowl.

Combine with other vegetables, stir well.

Add chopped garlic.

To prepare the marinade, pour the required amount of water into the pan, add salt and sugar. Stir until the spice grains dissolve. Then pour in the oil and vinegar. Omit the bay leaf, cloves, and peppercorns. Place on the stove. As soon as the first signs of boiling appear, turn off the burner.

Pour over the vegetables.

Cover with a plate and place something heavy on top.1

Leave it overnight, but if you can’t bear it, then leave it on for at least 5-6 hours.

How to choose ingredients

Cabbage is the main component of such snacks; it is chosen following simple rules. The head of cabbage should be elastic; its ideal shape is not quite spherical. Typically, leaves from slightly flattened forks are denser, but at the same time more tender.

Pale green varieties of sweet peppers are usually not used due to their faded appearance, as well as the low sweetness of the pulp.

Preference should be given to peppercorns with bright, rich red or yellow flesh; there are varieties with dark green fruits. The type of vinegar used is usually table vinegar. It is permissible to replace it solely as an experiment; the taste of pickled vegetables can change greatly.

Cooking secrets

By supplementing ordinary pickled cabbage with bright slices of bell pepper, the appetizer is made more original and flavorful. There is no big taste difference between yellow and red fruits; substitution is quite acceptable. Some varieties of pepper have very fragile flesh, which is not easy to cut into thin slices, as required by most recipes.

Softening is achieved by briefly blanching the pepper in boiling water, or by first cutting it into large slices. Garlic, if called for in a recipe, should not be grated or crushed with a garlic press. It will give a more voluminous taste to salads without canning if it is cut into thin slices; very large slices are first spread out in length.

Petrovsky-style cabbage - a quick recipe in 2 hours

Another famous version of quick cabbage marinated with pepper. The highlight of the recipe is the apples, which add their aroma and taste to the salad. A juicy, pleasantly crispy appetizer for any meat or fish dish.

You will need:

• Cabbage, white – 1 kg.
• Sweet pepper – 200 gr.
• Carrots – 200 gr.
• Onion – 200 gr.
• Apples – 1 pc.
• Vinegar 9% - 100 ml.
• Vegetable oil – ½ cup.
• Sugar – 4 tablespoons.
• Salt – 3 teaspoons.

Blank:

1. Chop the cabbage into thin strips and place in a bowl.
2. Knead it a little with your hands, add salt and sugar. Set aside for 10 minutes until the juice starts to release.
3. Cut the onion into quarter rings.
4. Remove the core from the apple, cut into thin slices or grate with coarse shavings.
5. Divide the bell pepper into halves, remove the seeds with partitions. Then cut into strips or slices.
6. Combine all the vegetables, throw in the apple.
7. Season with oil and vinegar, stir the contents thoroughly.
8. After 2-4 hours, you can try the delicious salad. Place the remainder in jars and store in the cold.

Cooking recipes

The selected descriptions include methods for preparing cabbage with peppers using hot or cold pickling methods. The article contains options for canning snacks for the winter. All recipes are designed for medium or late ripening white cabbage. This is convenient because the most suitable varieties of sweet peppers ripen at the same time.

Simple classic recipe

The appetizer is moderately sharp; to go with the sweet pepper, you can cut half of the hot pepper into strips and blanch it briefly in salted boiling water. This addition will add more flavor rather than heat.

What to cook from:

• medium-sized head of garlic;
• 200 g bell pepper pulp (red);
• sweet carrots – 200 g;
• white cabbage – 1500 g.

In the marinade:

• equally, 100 ml each of vinegar (9%) and pure oil;
• a pair of carnation umbrellas;
• 2 peppercorns;
• 1 tbsp. l. coarse salt;
• 100 g sugar;
• large bay leaf;
• water – 500 ml.

How to cook:

1. The outer layer of leaves is separated from the cabbage head; they are usually wilted or damaged. Cut the head of cabbage into four equal parts and remove the stalk.
2. The cabbage slices are rinsed or wiped with a damp cloth and dried. Using a sharp, powerful knife or a special shredder, cut into thin strips, collect in a basin and knead.
3. The carrots are scraped, the remaining tops are cut off and washed with running water. It is convenient to chop it with a shredder designed for Korean salads. An alternative is to cut it into thin bars with a knife, or, in extreme cases, grate it coarsely.
4. The pepper is rinsed and cut in half. Using a knife and then using water pressure, remove the seeds; you can remove the partitions. Dissolve the pulp into narrow strips of short length, somewhat smaller than carrot strips.
5. Peel the garlic, first cut it into 2-4 slices in length, then crosswise in small pieces. Mix the chopped vegetables evenly and fill them tightly into a pan or bowl with steep walls.
6. Boil the water for the marinade, dissolve salt and sugar in it, then pour in the oil. After boiling for no longer than 3 minutes, add vinegar and spices. After boiling for a minute, remove from the stove and cover, allow to cool for 10 minutes.
7. Pour the hot marinade mixture over the vegetables and stir. An inverted flat plate is placed on the surface and a 3-kilogram weight is placed. The marinade should come out, covering the sliced ​​​​products with a centimeter layer.
8. Pickled cabbage with bell pepper will be completely ready after 3 hours. It can be allowed to cool completely, then taken out into the cold in this form, or packaged with marinade in jars.

You should not increase the amount of garlic; it will overwhelm the taste of other vegetables. The pepper variety is red, so the appetizer looks more aesthetically pleasing.

Cabbage marinated with mustard and honey

It is optimal to prepare mustard sauce yourself from 5 tbsp. l. mustard powder and 1 tbsp. l. vinegar, sugar and oil. Powder components are poured into liquid ones, cool water or any brine is added to them in parts, kneading to the desired thickness. The container is sealed, wrapped, and kept warm for a day.

Ingredients:

• forks of white cabbage – up to 2 kg;
• a couple of large salad onions;
• carrots – 220 g;
• 3 medium sweet peppers.

Ingredients of the marinade:

• 1 tsp. cumin seeds;
• 100 ml of oil and the same amount of table vinegar;
• 1 tbsp. l. spicy mustard, honey and salt.

Additionally:

• black pot pepper and small bay leaves.

How to cook:

1. The cabbage is cut into large pieces, removing the top leaves. Wash and dry the fork pieces, cut out the stalk particles.
2. Dissolve the cabbage thinly, using special graters (shredders) or the classic method using a sharp knife.
3. The carrots are peeled, the peppers are peeled from seeds, and the stalk is cut out. These vegetables need to be thinly sliced, but carrots can be grated for convenience.
4. The onion is peeled and cut in half. Next, they are dissolved into halves of rings and mixed in a large bowl with the rest of the vegetables.
5. The marinade ingredients are combined in a bowl in any order, poured into the vegetables, and mixed evenly with them.
6. Place a bay leaf and 2-3 peppercorns on the bottoms of clean, dry liter jars. Fill the container tightly with cabbage and tighten the top with gauze.
7. The cabbage is kept in the warmth of the kitchen for exactly one day, then transferred to a cooler room. If the taste is strong enough, cover with plastic lids and put in the refrigerator.

During the entire pickling period, the cabbage must be periodically pierced to its full depth with a wooden splinter, facilitating the release of gases. The variety of bell pepper is not critical, but fruits with dense orange flesh look better.

A quick option for canning cabbage with sweet peppers

Most of these snacks are designed to marinate for quite a long time, which is inconvenient when you need to quickly process a significant harvest.

Ingredients:

• 1.5 kg cabbage fork;
• 500 g each of carrots and sweet peppers;
• 4-5 medium onions.

Ingredients of the marinade:

• 25 g coarse salt;
• 100 ml refined oil;
• 4 peppercorns;
• 3 large bay leaves;
• table vinegar – 80 ml;
• 25 g sugar.

How to cook:

1. To ensure that the cabbage takes up less volume, it is cut first, then kneaded thoroughly. Be sure to remove the top leaves from the head of cabbage, wash the rest, and dissolve them into thin pieces.
2. The peppercorns are cut, the seeds are cleaned, and the pulp is dissolved into narrow but long strips. The onions are cut into thin halves of rings, the carrots are scraped, washed, and grated into large chips.
3. Mix all vegetables evenly and knead again. For the marinade, first pour sugar and salt into vinegar and dissolve the bulk ingredients in it as much as possible. Mix with oil, pour into vegetables, knead them again.
4. Canning jars are washed and steamed. Spices are placed on the bottoms, then filled tightly with the appetizer. Sterilize for up to 20 minutes. heated in a water bath, sealed with lids, cooled in an inverted position.

Pickled cabbage with bell peppers is well stored in cool rooms, reliably protected from sunlight. The first condition extends the shelf life of canned food, the second provides whiteness to the cabbage.

Economy recipe for pickling cabbage with pepper

The cabbage is ready after just 12 hours; the specified quantity of products yields 3 jars of snacks, 0.5 liters in volume.

What to cook from:

• large fleshy sweet pepper - 1 fruit;
• medium-sized carrot – 1 pc.;
• 1 kg of white cabbage;

Ingredients of the marinade:

• 500 ml of clean water;
• 35 g salt;
• 6–7 tbsp. l. Sahara;
• 120 ml 9 percent vinegar;
• 80 ml pure oil.

How to cook:

1. Heat the water to a boil, stirring, dissolve salt in it, followed by sugar. Add oil, and when it boils, turn off the stove and pour in vinegar. Cover the marinade with a lid and leave to cool slowly.
2. The cabbage is disassembled into leaves, dissolved, placing several pieces in piles. You can also use a shredder or knife to chop the whole fork. The carrots are cleaned, rinsed, and rubbed with large shavings.
3. The pepper is cleared of seeds, washed, and cut into thin slices-straws. Mix with the rest of the vegetables and fill the jars tightly with the snack. The marinade will have cooled down by this time, but will still be quite warm.
4. The cabbage is poured with the mixture, shaking the jars and allowing air to escape. They are sealed with nylon lids, without waiting for cooling, and sent to the refrigerator or a fairly cool room.

You can chop the pepper at the beginning of cooking, then pour boiling marinade over it for a couple of minutes. In this way, the vegetable slices are made softer, and the composition is slightly tinted.

Provencal cabbage with sweet pepper

The appetizer is delicious and prepares quite quickly. Good with strong drinks or as an accompaniment to fried potatoes.

Ingredients:

• 2 kg head of white cabbage;
• 400 ml apple cider vinegar (4%);
• a glass of clean oil;
• 6 tbsp. l. sugar;
• 100 g salt;
• black pepper - a dozen peas;
• 5 laurel leaves;
• water;
• 500 g sweet carrots;
• 500 g red bell pepper.

How to cook:

1. In a saucepan, heat 150 ml of water to a boil, add salt and sugar, then pour in oil. While stirring, achieve maximum dissolution of the crystals, add spices, remove from heat and pour in vinegar.
2. The cabbage is finely chopped, cutting out or removing from the total mass all too dense pieces. Peppers, peeled from seeds, are poured over with boiling water in a colander and immediately watered with cool water. Cut into narrow strips along the entire length of the fruit.
3. Peel the carrots, rinse them under the tap, and optimally chop them with a special shredder for preparing a Korean salad. The root vegetables are held at a slight angle so that the slices do not come out too long.
4. First, mix the cabbage and carrots, rubbing thoroughly with your hands. Then add pepper so that it is evenly distributed throughout the entire volume of vegetables. Collect them in a pan, immediately prepare the oppression and a plate for its installation.
5. The marinade is reheated; if it has cooled down too much, you can bring it to a boil. Pour the mixture over the cabbage and press down with a weight. Once cooled, transfer to jars or continue marinating under oppression in the cold.
6. Pickled cabbage with bell pepper is ready after 7–8 hours, but it can be mixed and left under load for another day.

You can add a full spoon of mustard seeds to the marinade; the appetizer will acquire a subtle aroma, but will not become harsher.

Cabbage marinated with cucumber and sweet pepper

After keeping it in the refrigerator for a day, the jar will contain a full-fledged snack salad. It is seasoned with oil, can be unrefined, served separately or with main courses.

What to cook from:

• white cabbage – 2 kg;
• a couple of medium carrots;
• large red pepper – 1 pc. (sweet);
• big juicy cucumber.

Ingredients of the marinade:

• 1000 ml water;
• incomplete art. l. 70 percent vinegar essence;
• 80 g beet sugar;
• 30 g salt (coarse).

How to cook:

1. To reduce pulp loss, carefully scrape the carrots; only cut off the ends of the cucumber. Vegetables washed with cool water are dried and grated with a special salad grater for Korean cuisine.
2. It is inconvenient to grate pepper; its flesh is too fragile and breaks. The fruit is cut into large slices, and the seeds are removed completely with a knife. The pulp is washed and blotted with a clean cloth. Dissolve into narrow, long straws.
3. Cabbage for salad is cut into narrow strips. It is convenient to use special graters for this purpose, on which cabbage is chopped for pickling. As the bowl is filled with cabbage sticks, they are evenly sprinkled with the rest of the chopped vegetables, so the appetizer will come out more homogeneous without much stirring.
4. The marinade is prepared without oil. First add sugar, then salt, into boiling water while stirring slowly. Allow the crystals to disperse without any residue, turn off the heat, then pour in and mix the vinegar essence.
5. Fill a clean, dry three-liter bottle with vegetables. If necessary, compact the layers to leave some space on top. The marinade is poured hot, the bottle is shaken so that air bubbles come out and the entire free volume is filled with liquid.
6. Once the cabbage has partially cooled, place a nylon lid on the neck of the jar. If a pantry or cellar is used for storage, take the snack out immediately, otherwise allow it to cool completely and put it in the general compartment of the refrigerator.

Pepper, if it cannot be neatly cut into long narrow pieces, is blanched. The slices, freed from seeds, are briefly immersed in boiling water, then cooled with running water.

Juicy cabbage with tomatoes and sweet peppers

Calculation of ingredients for 1 liter jar, the appetizer comes out salty, spicy, and quite juicy.

What to cook from:

• part of cabbage fork – 500 g;
• large juicy bell pepper – 1 pc.;
• 4 firm ripe tomatoes;
• small sweet onion;
• 20 ml of pure oil;
• 1 tbsp. l. refined sugar;
• 3 bay leaves;
• carrots – 80 g;
• table vinegar – 10 ml;
• 1 tsp. pickling salt;
• coriander (seeds) – 0.5 tsp. or to taste.

How to cook:

1. To make the snack beautiful, peeled carrots are rubbed with large shavings. The pulp of seeded and washed bell pepper is cut into approximately size.
2. The onion is peeled, wiped with a damp towel, and opened into thin quarter rings. Mix the chopped vegetables evenly.
3. The tomatoes are washed, the tops and the remains of the stalk are cut off. Next, cut the tomatoes into circles 0.5 cm thick.
4. Shred the cabbage thinly, carefully removing all seals. For convenience, you can cut out the stalk, disassemble the forks into leaves, cut off the thick veins from them, and collect the remaining part in piles. Then the cabbage is cut into peppers and carrots.
5. Chopped vegetables are salted, sprinkled with sugar and spices. While stirring, pour in oil and vinegar, knead with your hands or a spatula. The bottle is filled in layers, interspersed with slices of tomatoes and other vegetables.
6. Place a bay leaf on each layer of tomatoes and carefully compact the vegetables. The sealed jars are immediately sent to the general compartment of the refrigerator, and the snack is infused for up to 3 days.

Pickled cabbage with bell pepper can be prepared without any spices at all, or you can choose them at your discretion. Coarse hand-ground black pepper is suitable, coriander can be mixed equally with cumin, or you can use ready-made Provençal herbs.

Korean marinated cabbage with carrots and bell peppers

The appetizer is prepared quickly; a portion sufficient for a small family can be cut and marinated in just half an hour.

What to cook from:

• 100 g sweet pepper pulp;
• 150 g sweet carrots;
• white cabbage – 300 g;
• 1/4 tsp each black and hot pepper;
• 0.5 tsp. ground paprika;
• 3 large cloves of garlic;
• 25 ml white vinegar (9%);
• salt and beet sugar;
• 30 ml vegetable oil;
• coriander – 1 tsp.

How to cook:

1. For a quick salad in the style of pickled Korean appetizers, choose the densest head of cabbage. Remove withered or greenish leaves, leaving only white ones. They chop very finely, using a well-sharpened knife.
2. The carrots are washed, scraped, and rinsed again. Dissolve into the longest slices using a special grater for Korean salads. Combine the chopped vegetables, adding lightly and kneading.
3. The pepper in this salad, unlike almost all those described earlier, is pale green in color, juicy and aromatic, but not too sweet. After cutting the fruit into large pieces, peel and wash the seeds under running water. The pulp is blotted with a rag, collecting excess moisture. Cut into thin slices along the entire length of the fruit, carefully mix with the rest of the vegetables.
4. Garlic is peeled, grated with a fine grater, or crushed with special press tongs. Coriander is ground in a mortar; it is important to use freshly ground seeds, otherwise the aroma will be greatly lost.
5. Garlic along with coriander is poured into the salad, sugar and all the other spices on the list are added. The vegetables are sprinkled with vinegar, the oil is heated separately in a frying pan until it smokes white, stirring, and the appetizer is quickly poured over it.

The fresh salad is ready immediately after it cools, but so that the cabbage has time to marinate sufficiently, it is sent to the refrigerator for a couple of hours. During this time, shake or turn the jar over 3-5 times.

Armenian appetizer of pepper and pickled cabbage

Spicy cabbage snacks are popular in Transcaucasia. To the products already familiar from other recipes, only beets and hot pepper are added.

What to cook from:

• cabbage - 2 kg fork;
• 1000 ml water;
• 2 sweet and 2 hot peppers;
• medium-sized garlic head;
• 200 ml oil;
• 1/2 cup sugar;
• 2.5 tbsp. l. salt;
• 200 g carrots;
• 300 g beets;
• 100 ml table (6%) vinegar.

How to cook:

1. Carrots and beets are peeled, washed, and cut into thin circles. The cabbage is cut into square pieces approximately the size of the carrot pieces. To do this, it is convenient to first disassemble the head of cabbage into individual leaves, then stack them on top of each other, simultaneously cutting off the dense veins.
2. Peppers of both types are peeled from seeds and cut into strips. If the pungency of the burning pods is not enough, you can add another peppercorn. The garlic is cut into slices; its quantity can also be increased to make the appetizer more sharp. The vegetables are mixed in a saucepan, the top layer is leveled, and a plate or round board is placed on it.
3. Boil water, dissolve salt and sugar into it, if noticeable turbidity or debris forms at the bottom of the pan, be sure to filter. Pour oil and vinegar into the still hot marinade, mix the mixture and pour it over the vegetables. At normal kitchen temperatures, cabbage with beets and peppers is marinated for up to 4 days. Next, the snack is stored, packaged in jars and put in a cooler place.

Although hops-suneli is considered an exclusively Georgian seasoning, it is worth adding a certain amount of the dry mixture to the marinade that has not yet cooled down. They add more spiciness to the appetizer by cutting a couple of horseradish roots into the cabbage into large slices.

Pickled cabbage with pepper and butter

Before you is the famous Provencal , the recipes of which I have already introduced you to. Here I offer a very simple version with carrots.

You will need:

• Cabbage – 1 kg.
• Sweet pepper, carrot - 1 pc.
• Garlic – a clove.
• Sugar – 50 gr.
• Salt – 1.5 small spoons.
• Table vinegar – 2 large spoons.
• Oil – 70 ml.
• Water – 150 ml.

How to marinate:

1. Chop the main vegetable, grate the carrots, cut the flesh of the sweet pepper into cubes.
2. Place in a large container, add salt and sugar, and grind.
3. Season with remaining seasonings, including vinegar. Stir thoroughly again. Cover the contents with a plate, set the pressure for 6 hours.
4. Move the workpiece to a cool place. Then bring it to the table. After eating, put the remaining snacks in jars and hide them in the refrigerator.

Terms and conditions of storage

The optimal place for pickled cabbage snacks is a refrigerator or a room with a temperature close to +6°C. It is highly advisable to securely seal the container and protect it from light, including artificial light. On average, the shelf life reaches 3 months, after which the snack loses its taste. If longer storage is required, preserved recipes are chosen.

Cabbage that has fermented due to a violation of technology can be eaten, but, as a rule, it will not be tasty. Bell pepper in pickled vegetable appetizers has virtually no effect on the duration and conditions of their storage. Thanks to this addition, cabbage acquires a light aroma and becomes noticeably more beautiful.

Instant marinated cabbage with peppers and onions

A very good recipe for a snack salad, with well-chosen proportions of spices.

Compound:

• Cabbage – 2 kg.
• Onion – 2 medium heads.
• Bell pepper – 2 pcs.
• Carrots - a couple.
• Oil - 6 tablespoons.
• Vinegar 9% – 4 large spoons.
• Sugar – 5 spoons.
• Salt - a large spoon.

Preparation:

1. Chop the vegetables as desired - into strips or cubes, grate the carrots.
2. Sprinkle with sugar and salt and rub a little with your hands.
3. Pour vinegar and oil and toss the salad again.
4. Transfer to jars and place on the refrigerator shelf to marinate.
5. After 6-8 hours, take a sample and praise.