Salted cabbage is a great addition to many everyday meals. It is especially good when crispy and juicy, it appears on the table in winter along with fried potatoes. But you can not wait for the cold weather to pamper yourself with tasty and healthy salted cabbage, because it is quite simple and quick to cook it at any time of the year.
Salted cabbage
You will need:
- a head of white cabbage - 1 pc;
- water - 1 l;
- coarse salt - 3 tablespoons;
- sugar - 1 tablespoon;
- dill seeds - 1 tsp
Peel the head of cabbage from the upper leaves, cut into several parts, remove the stalk. Chop the cabbage into not very wide strips. Place in a large bowl, add the dill seeds, half a tablespoon of salt, and stir with your hands, crushing lightly so that the cabbage begins to juice. Then place it in a pre-prepared three-liter jar and seal a little so that there is room for the brine.
Dissolve the remaining salt and sugar in boiling water and let it boil for 1-2 minutes, remove from the stove, gradually pour into the cabbage and close the jar with a plastic lid. The cabbage is juicy and crispy after 3-5 hours (depending on the variety). Serve the cooked salted cabbage or store it in the refrigerator.
Salted cabbage with honey
You will need:
- a head of white cabbage - 1 pc;
- water - 1.5 l;
- medium carrots - 1 pc;
- coarse salt - 3, 5 tbsp. l.;
- liquid honey - 1, 5 tbsp.
Chop the peeled head of cabbage into thin strips. Wash carrots, peel and grate on a coarse grater. In an enamel bowl, combine some salt, cabbage and carrots. Cover the mixture with a small plate so that the cabbage thickens, and place oppression on top (for example, a 1-liter jar of water). Leave it on for a while to exude juice.
Pour water into a saucepan, add salt and put on fire, when the solution boils, add honey and bring to a boil again. Fill a three-liter jar with prepared cabbage and cover with boiling brine. Make sure that the liquid seeps out to the very bottom. Close the jar with a nylon cap loosely from above and send it to a dark place for a day.
The next day, open the jar and pierce the cabbage with a fork or thick knife, and check for readiness at the same time. Depending on your taste preferences, you can extend the salting time for another day. Store cooked cabbage in a cool place (basement or refrigerator).
Salted cabbage with beets
You will need:
- a head of white cabbage - 1 pc;
- small beets - 2 pcs;
- garlic - 1 clove;
- coarse salt - 3 tablespoons;
- sugar - 1 tbsp;
- water - 1 l;
- vegetable oil - 2 tablespoons;
- bay leaf - 1 piece;
- allspice - 3-4 peas.
Cut the pre-peeled cabbage in half. Chop one part into thin strips, the other wide. Salt the cabbage, stir and remember slightly. Wash the beets, peel them and cut into small cubes. Crush the garlic with a press and mix with the beets. Pour half of the cabbage into an enamel bowl or saucepan, then add the beets and the rest of the cabbage.
Add salt, sugar, vegetable oil, pepper and bay leaf to boiling water, boil for a few minutes. Fill the cabbage with the prepared brine, cover with a plate on top and put under oppression. After 2 hours, transfer the cooled cabbage along with the brine to the jar, close the lid and leave for 3-5 hours for the final salting
