Cabbage turns out juicy and tasty instant cooking with garlic. It is filled with hot brine, so it can be served after 5-6 hours.
For an appetizer, I take good late varieties of cabbage, because early cabbage has very tender leaves, and during pickling they turn into porridge and do not marinate well. For the taste and beauty of the appetizer, I add chopped carrots to the cabbage, and garlic and spices for spiciness. I pour hot marinade over the cabbage and in no more than 6 hours the appetizer is ready.
Ingredients:
- white cabbage – 2 kg.,
- granulated sugar – 1 tbsp.,
- carrot root – 1 pc.,
- dried laurel leaf – 2-3 pcs.,
- vegetable oil – 1 tbsp.,
- garlic – 2-4 cloves.,
- table vinegar (9% - 1 tbsp.,
- peppercorn fruit – 6-8 pcs.,
- water – 1 l.,
- fine crystalline kitchen salt – 2 tbsp. l.
How to cook with photos step by step
First of all, remove the top leaves from the head of cabbage, even if they are not wilted or spoiled. Next, cut the fork in half to make it easier to work with. Then we chop the cabbage into small strips, cutting out the stalk. 
Peel the carrots and grate them. 
We clean the garlic from dry scales, rinse it with water, and then pass it through a press.
Place vegetables in a large bowl and mix them with chopped garlic. Add peppercorns and bay leaf. 
Mix. 
Cook the marinade. This is a simple process: add the spices according to the recipe into boiling water.
Pour in the oil and as soon as we remove from the heat, pour in the vinegar. 
Pour the hot marinade into the cabbage, stir and cover with a lid. 
We put a load on top and after 5-6 hours, as soon as the cabbage has cooled and marinated, it can be served. 
Last time we cooked
Well, very original recipe. Instant cabbage with garlic is poured with hot brine, which makes it very crispy, juicy, and piquant. It prepares very quickly, in the morning you chop it up, pour it with marinade, and by the evening you can put it on the table.
When serving, season with shredded onions, finely chopped herbs and vegetable oil. And if you add a spoonful of granulated sugar, you get an original sweet and sour spicy taste. And if you want, it can make a delicious bigus with hunting sausages. To do this, place it in a saucepan, add a little water, pre-steamed pitted prunes and simmer for 30-35 minutes in the oven. Before turning off the bigus, cut the hunting sausages into small pieces and add to the cabbage stewed with prunes. Let the dish sit for half an hour and you can serve it.
This cabbage can also be used to cook very tasty soup chick - skit. To do this, cook the meat broth on the bone, cut the finished meat into pieces, add diced potatoes, washed millet, sautéed onions and carrots, and at the very end, when the potatoes are almost ready, add pickled cabbage to the pan and cook for another 5-7 minutes. This delicious soup should be served with finely chopped herbs and sour cream.
To pickle cabbage, you need to choose it correctly. Don't use summer varieties of cabbage; they won't be crispy or as tasty as later varieties. Good cabbage should be elastic and light in color. If you take the head of cabbage in your hands and squeeze it, it should crunch a little. Be sure to remove the top leaves and cut it in half to make sure there are no caterpillars or rot between the leaves in the cabbage.
Cabbage marinated with garlic will be ready in 10-12 hours, and then we transfer it to jars and put it in a cool place for long-term storage.
Ingredients:
- white winter cabbage - 2 kg,
- carrot root - 0.2 kg,
- fresh garlic - 1 head,
- table vinegar 9% - 200 ml,
- vegetable oil- 200 ml,
- granulated sugar - 150 g,
- kitchen salt - 2 tbsp. l.,
- water - 2 glasses.
Remove the top leaves from white cabbage, cut it in half and finely chop it.
Chop bright juicy carrots with a knife or grater.
To do this, add salt, granulated sugar, spices and vinegar to boiling water.
Pour over the cabbage. 
Then we transfer the quick pickled cabbage with garlic into another bowl and put it in a cold place.
And you can serve it to the table. 
Bon appetit! 
Starinskaya Lesya
And you can serve it for dessert
Sauerkraut This recipe is very tasty, crispy, and also quite quick to prepare! There is no need to crush it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!
Compound:
For a 3 liter jar:- 2-2.3 kg white cabbage (late)
- 2 medium carrots
- 3-4 bay leaves
- a few grinds of black or allspice (optional)
Brine:
- 1.5 liters of water
- 2 tbsp. tablespoons salt (not iodized)
- 2 tbsp. spoons of sugar
Making crispy sauerkraut in brine:
- Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be filled only with clean water.)
- Peel the cabbage from the top leaves, cut into several parts and chop with a knife, on a grater or in a food processor, depending on what you have.
Shredded cabbage for fermentation
- Grate the carrots on a coarse grater.
Grated carrots
- Mix cabbage with carrots.
Cabbage and carrots for fermentation in brine
- Transfer this mixture to a clean jar, compacting it slightly (but not too much). Place a few bay leaves and peppercorns between the layers.
Cooking crispy sauerkraut
- Pour brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or coarsely, you will need 1.2-1.5 liters of brine.)
Filling with brine
Cabbage in brine
- Loosely cover the jar with a lid or cover it with a bandage folded several times. Place in a deep plate, as during fermentation the brine will rise and overflow.
Making delicious sauerkraut
- Leave in the kitchen for two to three days. Make sure that upper layer the cabbage was not left without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, the cabbage will be ready in two days. However, heat, as well as low, has a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
- When the sauerkraut is ready, place it in the refrigerator.
That's all! You can make various salads, fillings for or from sauerkraut, or simply season it with oil and serve.
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Bon appetit!
Julia author of the recipe
Hello, hostesses!
Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.
This cabbage can be covered for the winter, frozen or eaten immediately after cooking.
To quickly jump to the recipe you need, use the links in the blue frame:
Pickled cabbage, very tasty - a simple recipe
Very delicious recipe, which you will definitely like, especially since making such cabbage is as easy as shelling pears and doesn’t take much time.
Ingredients:
- cabbage - 1 fork per 2 kg
- garlic - 4 cloves
- carrots - 1 pc.
- water - 1 liter
- vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
- salt - 2 tbsp. spoons
- cloves - 5 pcs.
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- bay leaf - 3 pcs
- peppercorns - 10 pcs
Preparation:
To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.
Grind the carrots on a grater.
Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Bay leaf take it out.
Pour the hot marinade into the cabbage, stir and let stand until it cools.
Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.
Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.
Pickled cabbage with bell pepper
Another quick recipe. You can eat this cabbage within a day.
Ingredients:
- cabbage - 1 fork (2 kg)
- bell pepper - 1 piece (medium)
- carrots - 2 pcs (medium)
- cucumber - 1 piece (medium)
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 1 tbsp. heaped spoon
- vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full
Preparation:
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Mix the vegetables carefully to prevent them from choking and releasing their juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
In a day, the pickled cabbage is ready! Very easy recipe That's why so many people love him so much.
Cabbage marinated with beets - Gurian cabbage
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.
Ingredients:
- cabbage - 1 fork (2 kg)
- beets - 1 piece (large)
- red Bell pepper- 1 piece (or 1 tablespoon of ground red)
- carrots - 1 piece (medium)
- garlic - 7-8 cloves
- water - 1 liter
- sugar - 1 glass
- salt - 2 tbsp. spoons
- bay leaf - 3-4 pcs
- apple cider vinegar - 1 glass
- vegetable oil -0.5 cups
- peppercorns - 6-8 pieces
Preparation:
For this recipe we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic thinly into slices. Peel the pepper from seeds and cut into strips.
Place all the ingredients in the pan in layers.
For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.
We pour it over our cabbage.
Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.
Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.
Pickled cabbage with ginger
Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.
Ingredients:
- cabbage – 1 fork (2 kg)
- bell pepper - 1 piece
- carrots - 1 pc.
- garlic – 4-5 cloves
- ginger - 70 gr
For the marinade:
- water - 1.5 liters
- sugar - 5 tbsp. spoons
- salt -3 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- bay leaf - 3 pcs
- ground black pepper - 0.5 teaspoon
- apple cider vinegar - 150 ml
Preparation:
Cut the cabbage, carrots, garlic and pepper into thin strips.
Peel the ginger and cut it into translucent circles.
Place all the vegetables in the pan, mix gently, but do not mash.
We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.
Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.
We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.
The recipe is simply delicious!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.
Ingredients:
- cabbage - (a head of cabbage weighing approximately 1 kg)
- carrots - 2 pcs (medium)
- bell pepper - 1 piece (optional)
- garlic - 4-5 pcs
- cumin - 0.5 tsp
For the marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Preparation:
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After this, remove the cabbage using a slotted spoon. Fill it up cold water to cool down. If during the process the water heats up from the cabbage, you need to replace it with cold water again.
Pass the garlic through a crusher.
Cut the carrots and bell pepper into thin strips.
Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.
Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.
Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!
Serve by cutting into smaller pieces and basting with carrot-pepper marinade.
Pickled cabbage with vegetables and apples - a very tasty recipe
The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.
Ingredients:
- cabbage - 1 fork (2 kg)
- bell pepper - 3-4 pcs
- carrots - 3-4 pcs (medium)
- garlic - 1 head
- sweet and sour apples - 3-4 pcs.
- hot pepper - 1 pod
For the marinade:
- water -2 liters
- sugar - 1 glass
- salt -4 tbsp. spoons
- apple cider vinegar 6% - 3/4 cup
- allspice -5-6 pieces
- peppercorns - 15 pieces
- bay leaf - 3-4 pcs
- cloves -5-6 pieces
Preparation:
Wash the cabbage and cut into fairly large pieces.
From bell pepper remove the seeds and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.
Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.
After turning off, add vinegar. We take out the bay leaf, it has done its job.
Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.
Cover everything with a lid and wait for it to cool.
Place the cabbage in the refrigerator, wait 2-3 days and you’re done!
The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!
Georgian pickled cabbage
Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.
Yummy and looks incredible!
Cabbage Pelyustka
According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.
Ingredients:
- cabbage forks 1.2-1.5 kg
- 1 medium carrot, 100 g
- 1 large beet, 200 g
- vegetable oil 5-6 tbsp
- garlic 5 cloves
For the marinade
- water 1 liter
- sugar 1/2 cup
- vinegar 9% 200 ml.
- salt 2 tbsp. spoons
Preparation:
Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.
Cut beets and carrots into strips or bars. Garlic - in thin circles.
We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.
Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.
After this, put the cabbage in the refrigerator for another day.
In general, you can try it the very next day. However for full readiness it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!
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