Sauerkraut is one of the most popular winter side dishes or appetizers. There are many recipes for quick preparation of such a dish, among which there are very unusual ones.
Cabbage with raisins and apples
For cooking you will need:
- white cabbage - 5 kg;
- apples - 0.5 kg;
- carrots - 300 g;
- raisins - 100 g;
- salt to taste.
First you need to clean the cabbage heads from the top leaves. It is important that dark and sluggish leaves do not get into the dish, otherwise the taste may deteriorate significantly. The washed and dried cabbage should be chopped with a sharp knife with a long blade, placed in a large bowl and seasoned with salt. Lightly wrinkle with your hands to release the juice.
Next, you need to thoroughly rinse and peel the carrots, dry and grate on a coarse grater (the brighter the color of the carrots, the more beautiful the dish will turn out). Wash, dry, cut the apples and remove the seeds and seed pods. Rinse the raisins in a colander and pat dry with a towel.
Add raisins, apples and carrots to a bowl of cabbage, mix everything well and, tamping slightly, transfer the mixture to a large enamel saucepan. Cover with cabbage leaves on top.
A press should be placed on top of the workpiece and left in this form for 3 days. The fermentation process will begin, and foam will form in the pan, which must be removed with a spoon or slotted spoon. You can also periodically pierce the cabbage in several places with a long wooden stick to release the fermentation gases.
After 3 days, the cabbage should be placed in a cold place and left for a couple of weeks. You need to store ready-made sauerkraut in glass jars with lids.
Quick cabbage with pepper
Such a dish will help the body in the fight against excess pounds. For cooking you will need:
- cabbage - 2 kg;
- carrots - 6 pcs.;
- Bulgarian pepper - 6 pcs.;
- onion - 1 pc.;
- garlic - 1 pc.;
- salt - 50 g;
- sugar - 100 g;
- vegetable oil - 200 ml;
- vinegar - 150 ml;
- water - 1 l;
- ground black pepper - to taste.
First, you need to rinse well and dry the cabbage by removing the top leaves from the head. In this case, you do not need to chop, but cut the cabbage into large pieces about 4 cm long. Carrots, previously peeled and washed, are rubbed on a coarse grater or, like bell peppers, cut into large strips. The onion should be peeled and cut into half rings, and the garlic should be either squeezed or cut into thin circles.
Put cabbage, carrots, peppers, onions in layers and garlic on top in a large enamel container. Next, prepare the dressing: dissolve salt, sugar in hot water, add vinegar, pour in vegetable oil, a little ground pepper. Mix everything thoroughly. Pour vegetables with the resulting mixture.
In a day, the cabbage will be ready for use. It is best stored in glass jars in the refrigerator.
