Delicious quick recipes for pickled red cabbage

Red cabbage is suitable for cooking a variety of different dishes. It can be cooked, stewed, cooked fresh salads, fermented and salted. This is a very tasty vegetable, which is also very healthy and has a low calorie content.

Especially tasty is obtained cabbage when pickling. Cooked pickled cabbage can be in different ways.

In our article we will share the best recipes for the preparation of this delicious vegetable by pickling. You can also watch a useful and interesting video on this topic.

What is marinating?

Marinating features include the direct addition of acid to the product.. While fermentation and salting, the acid is produced by microorganisms that cause the fermentation process.

Benefit and harm

Red cabbage is almost the same as white cabbage in its chemical composition. The red-violet and even bluish color of anthocyanins gives to its leaves. Because of it, the cabbage has a sharper flavor. Its beneficial effect is as follows:

• positive effect on the state of the walls of blood vessels, increases their strength and elasticity;
• gently normalizes blood pressure, because of which red cabbage is useful to take hypertensive patients;
• promotes the excretion of excess free radicals, has a pronounced antioxidant effect;
• prevents the development of malignant tumors.

Besides, selenium contained in the leaves normalizes the thyroid gland, enriches muscle tissue with oxygen, removes toxins. Fiber useful in all respects contains almost 1.5 times more than in ordinary white cabbage.

Phytoncides, which ordinary cabbage does not have, are red in large numbers. Red cabbage juice has long been used in the treatment of bronchitis and asthma. The increased content of bactericidal elements has a wound-healing effect.

The content of vitamin C is more than 4 times higher than that of a white one! In addition, a record low in calories - only 26 kcal per 100 grams - put forward red cabbage for this indicator in the first place among all the vegetables we know.

• Proteins - 3 kcal (12%).
• Fats - 3 kcal (12%).
• Carbohydrates - 20 kcal (76%).

Eating red cabbage in food, remember - the risk of getting better is almost zero.! However, nutritionists do not recommend too much to get involved in this product. The approximate daily dose is calculated in the range of 200-300 grams.

Contraindications

• The main reason for the rejection of red cabbage is only its individual intolerance.
• In addition, people with bowel disease should be aware that fiber can cause harm. In this case, the cabbage should be eaten boiled.
• The upper leaves and stalk is best removed, since they usually accumulate the largest part of nitrates.

In hot marinade

Usually hot marinade is used to make pickled cabbage. You can also make a particularly tasty dish by adding peppers, beetroot and various spices to cabbage. Consider all the options in more detail.

Classic recipe

Ingredients:

• Red cabbage - 5-6 kg (3 heads).
• Garlic - 3 cloves.
• Salt - 1 st.lozhka (to taste).
• Water - 1.5 liters.
• Sugar - 2 tablespoons.
• Vinegar 9% - 0.5 liters.

With red cabbage perfectly combined cloves, not too hot peppers, bay leaf, cumin, coriander.

How to cook:

1. First of all, remove the upper leaves and remove the stalk. For convenience, we cut the cabbages into two parts.
2. Cabbage finely shred, remembering its more dense fiber. The width of the strips should not exceed 0.5 cm. We put the finished cabbage into the bowl.
3. Cut the garlic into thin slices.
4. Add salt, garlic, herbs, pepper to the cabbage (if you consider necessary), mix well.

Board: Red cabbage is harder than white cabbage. However, it is 90% water. If you want it to retain crispness when eating - do not wrinkle it, try not to press it when laying in a container so that it fits as much as possible. Then its natural structure will be preserved.

Cooking marinade:

1. Dissolve sugar in hot water, add vinegar, throw in spices (for example, cloves), bring to a boil.
2. Densely, but without pressure, we put cabbage in banks.
3. Fill with hot marinade.
4. Cover the jars with gauze, soak for 3 days at room temperature.
5. Close the plastic lids and put the jars in a cold place.

We recommend watching a video on pickling red cabbage according to the classic recipe:

With beetroot

According to recipes you can pickle cabbage with a variety of vegetables - with beets, carrots, onions. They not only give the marinade an unusual color, but also make specific notes in the taste of the finished product.

How to cook:

1. Cut the cabbage into small squares.
2. Add salt not to cabbage, but to marinade.
3. Stir vegetables, add finely chopped garlic and tightly put in jars.
4. Fill with hot marinade.
5. Cover with gauze.
6. A day later, the finished product can be served on the table, or removed to better times in a cold place.

Cut beetroot and carrot thinly. You can simply grate vegetables on a coarse grater.

How to cook red cabbage with beets in Georgian, read in this article.

We recommend to watch a video on pickling red cabbage with beets:

With pepper

To make the dish sharp and piquant in the cabbage, you can add red peppers. The main thing here is not to overdo it so that the pepper does not interrupt the main taste.

How to cook:

1. We clear the fruit of the seeds, cut out the internal partitions, cut off the stem.
2. Cut the peppers into small rings with a thickness of no more than 0.5 cm.
3. Add to cabbage with stirring.

Further, as usual - put in jars, pour marinade, store in the cold.

Cooking for the winter

The classic recipe will suit us here. We take cabbage, add other vegetables if desired, prepare marinade. For long-term storage of cabbage usually use table vinegar. Some replace it with citric acid. In this case, one teaspoon of acid is added not to the liquid, but directly to the three-liter jar of cabbage just before pouring the marinade.

Another difference during prolonged storage - in the marinade when cooking add sunflower oil, about 1 tablespoon for each prepared jar. Banks for the winter version is sterilized, the lids are steamed. Roll up the banks and remove in a cool place. In principle, pickled cabbage is already ready for use, so that the removal of the sample can not be postponed.

Learn more delicious recipes for cooking red cabbage for the winter, as well as see photos of dishes, here.

Without sterilization

The recipe for making delicious and crispy red cabbage for the winter without sterilizing is the same. Pour the sunflower oil over the marinade to form a film. Banks close with plastic covers. We transfer banks to a cool place.

For 30 minutes in haste

How to pickle fast and tasty? You can spend no more than 30 minutes on cooking this delicious red cabbage using this quick recipe, and you can put this dish on the table in 4 hours!

Ingredients:

• red cabbage - 2-3 kilograms;
• carrots - 2 pieces;
• garlic - 2 cloves;
• salt to taste.

How to cook:

1. Chop cabbage finely.
2. Rub carrots as for the dish "Korean carrots" - thin long sticks.
3. Garlic crush garlic.
4. All mix, add 1 tablespoon of salt. Leave - let it soak in its own juice.

Marinade:

1. In hot water (500 ml) dissolve sugar 2 tablespoons.
2. Add vinegar 6% - 150 ml.
3. Spices and spices to taste.
4. Bring to a boil, remove after 2-3 minutes.
5. Strain the marinade to remove the spices that have given up their flavor.

Fill the cabbage with hot marinade. Give to cool to room temperature, put in the fridge. After 4 hours you can serve.

Large chunks

Quick recipe how to cook red cabbage:

Ingredients:

• cabbage - 1 small head;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• red pepper - at the tip of a teaspoon (to taste);
• greens - dill, parsley, cilantro.

How to cook:

1. Cut cabbage into large squares.
2. Add chopped greens, salt, sugar and pepper.
3. Thoroughly mix, slightly pressing.
4. Cooking marinade for red cabbage, cut into large pieces, as in the previous recipe, just do not add sugar to it - we already have it.
5. Bring marinade to a boil and pour the cabbage.
6. Let cool to room temperature.
7. Serve to the table.

Learn the best recipes for first courses with red cabbage, as well as see their photos, here, and in this article we looked at various variations of tasty cooking vegetables at home and gave recommendations on table setting.

Conclusion

Marinated red cabbage can be served on the table as an independent dish, and in combination with other products. Looks great "collage" in which together are red and white cabbage. Top of the dish can be decorated by putting pickled cucumbers and adding fresh herbs.

Watch the video: Braised Red Cabbage Recipe - Sweet & Sour Braised Red Cabbage Side Dish (April 2024).