Very tasty recipes of cabbage marinated in the banks for the winter, and all the secrets of its preparation

Cabbage is a very popular vegetable in the middle lane. In the head of cabbage contains valuable fiber, many vitamins and macronutrients. In addition, any dish with the addition of cabbage becomes not only healthier, but also tastier. That is why good housewives try to stock cabbage for the winter and as much as possible.

So, pickled cabbage is the most simple and necessary preparation. In this article we will look at how to cook this vegetable by itself, as well as with beetroot and bell pepper, so that it becomes crispy, appetizing, with a mild flavor and pleasant sourness.

Features of such a blank

Marinating cabbage is the best way to store this vegetable.. The fact is that when it is boiled, the amount of folic acid is almost halved. And marinating allows not only to preserve, but also to increase the vitamins contained inside, due to lactic fermentation.

Many generations of housewives adjusted the proportions for perfect marinating - 200 g of salt per 10 kg of cabbage and 300 g of carrots. After marinating, this delicacy should be stored at a temperature of 0 to 5 degrees in the refrigerator. Subject to the recipes and storage conditions, this food will delight you all winter and spring, until the next harvest.

What kind of vegetable to choose?

For marinating is best to choose white cabbage. Best of all, if it is a mid-late or late grade. Distinguishing late vegetable is easy on a dense, “stuffed” head.

Ideal for pickling is the Glory variety. Choose the biggest heads, as any hostess will tell you that there will be several times less waste from one big cabbage than from two small ones.

Benefit and harm

I would like to say that a person receives exclusively benefits from such a dish as pickled cabbage, but this will not be true. The fact is that, like any other dish, it has not only advantages, but also some disadvantages.

• Benefit - Cabbage is a unique vegetable, which, when pickled, acquires more beneficial properties than in its raw form. So, 300 grams of pickled cabbage contain a daily rate of vitamin C, which increase the human immunity.

  Another great feature is the help in cleansing the body, a positive impact on the work of the stomach and liver. Doctors say that the lactic acid contained in the dish eliminates plaque on the joints and is able to overcome many of the dangerous bacteria in the human stomach.

• Harm - this product should be used with caution in people suffering from acute forms of gastritis.

It is necessary to limit the use of pickled cabbage to people with gastric ulcer and duodenal ulcer.

Read more about the benefits and dangers of pickled cabbage, read here.

Step by step instructions on how to marinate

Capacity Selection

The best option is wooden tubs.. But in urban environments this type of capacity is not available. Therefore, you should pay attention to the enameled tanks or buckets.

Enamel should not be chipped. Plastic containers are also worthy of attention, but connoisseurs of the dish say that with such a salted vegetable loses its rich taste.

You can also choose glass containers - three- and five-liter jars, which are well suited for storage in the refrigerator. The only exception is aluminum packaging. The fact is that lactic acid contributes to the oxidation of aluminum, which leads to a metallic taste of the dish and unappetizing gray cabbage color.

Selection of ingredients for a 3-liter capacity

A 3 liter can is required:

• one large head of cabbage;
• two or three medium sized carrots;
• litere of water;
• half a cup of sugar;
• 2 tablespoons of salt.

For a smaller volume, the proportions should be reduced according to the recipe. So, per liter of pickled cabbage you need to take:

• a third of the head;
• one carrot;
• two glasses of water;
• three tablespoons of sugar;
• incomplete tablespoon of salt.

Marinade preparation

1. Classic marinade - for 1 liter of water we take a tablespoon of salt and a slide, three tablespoons of sugar and one part tablespoon of 70% vinegar.
2. Spicy marinade - to the classic recipe, add one small hot pepper and three cloves of garlic.
3. Sweet cabbage - In a liter of water, add three tablespoons of sugar, a tablespoon of vinegar, but reduce the salt to two teaspoons without a slide.

   Cabbage with sweet marinade is not stored for a long time. Shelf life does not exceed a few weeks.

4. Crispy cabbage - for the crunch, add a bit of oak bark or horseradish root to the classic marinade recipe. A teaspoon per kilogram of the finished dish will be enough.
5. Quick cooking cabbage - for a glass of water we take half a glass of vinegar, half a glass of sunflower oil, 100 g of sugar, 4 leaves of bay leaf and 8-10 peas of black pepper.

Read more about cooking marinade for cabbage, read this article.

Cooking process

If you want a simple snack that everyone will like, try marinated cabbage. You can make pickled cabbage for the winter, then you will be happy until spring. Or try the quick option if you want to quickly.

1. Prescription without sterilization:
   • head should be cleaned from the upper leaves and stalks;
   • in a separate container, brine is prepared with the addition of 2% salt;
   • marinade poured into a liter jar, in the amount of glass;
   • after that, before the “hangers” of a can, a mixture of cabbage and carrots is compacted;
   • the jar is covered with a lid and put on warming in low-boiling water for about 10 minutes.
2. Without sterilization - in this case only the marinade is heated, after which the cabbage laid in the jar is poured.
   Cool jars filled with hot pickle, it is best to send under a blanket in a dark place. After cooling to store the finished dish better in the refrigerator.
3. Salad - salting cabbage salad is no different from other methods of pickling. It can be carried out with or without sterilization.

Simple recipes with photos

With beetroot

On 2 kg of cabbage we take:

• 300 g of beets;
• one carrot;
• 4-5 cloves of garlic.

For brine will need:

• litere of water;
• half a cup of vegetable oil;
• 150 ml of vinegar 9%;
• 2 tablespoons of salt;
• 6 tablespoons of sugar.

From the spices you need to take 6 black peppercorns and 3 bay leaves. This recipe is called “Pylyustka” and in a jar the dish needs to be laid in layers - alternate pieces of cabbage with beets, carrots and garlic. Ramming the mixture in the bank, it is necessary to fill with brine.

How to cook pickled cabbage with beets and without Gurias, read here, and in this article we told about Georgian pickling recipes.

We offer you to watch a video on how to cook pickled cabbage with beets:

With bell pepper

For this recipe you will need:

• big head;
• 250 g carrots;
• 250 g paprika;
• 5-6 cloves of garlic.

We offer to watch a video on how to cook pickled cabbage with Bulgarian pepper:

With vinegar

The easiest and fastest marinating recipe for winter:

• cabbage;
• carrot;
• garlic or onion;
• classic marinade.

Vegetable mixture tightly compacted in a jar and filled with brine.

More recipes for pickling cabbage with vinegar and garlic can be found here.

Storage

It is best to store pickled cabbage in the refrigerator. The ideal temperature for storing marinades is between 0 and 5 degrees Celsius. If the volume allows, then you can store the cabbage right in the banks.

Pickled cabbage perfectly freezes, retaining all the useful elements contained in it.

So you can safely pack up the pickled dish in plastic bags and load it in the freezer. Before eating cabbage, you just need to defrost the bag.. By the way, this method of storage prolongs it for several months.

Options for serving dishes

Among the options for serving dishes with pickled cabbage are a few:

• Solyanka - tasty and very nourishing soup for the cold season.
• Shchi - the traditional use of pickled cabbage.
• Stewed Kale with Potatoes - Another delicious dish of Russian cuisine.
• Stuffed Cabbage Duck - a festive dish with a great taste combination of all ingredients.
• The vinaigrette - an excellent and healthy salad, perfectly suitable for winter, when there is an acute shortage of vitamins.

So, from our article you learned how to choose, cook and store pickled cabbage. As you can see, it is an indispensable dish in the long and cold winter. The daily menu with the addition of cabbage becomes incredibly diverse and useful.

This is one of those few food products that suits almost anyone and can be eaten even during fasting. The beneficial properties of this dish should also pay attention to people on a diet. On the digestion of cabbage requires more calories than it contains.

Watch the video: Маринованные огурцы (December 2024).