The benefits of cabbage have long been proven. A huge amount of vitamin C, as well as the content of magnesium, potassium and selenium makes cabbage irreplaceable on the daily table. Regular consumption of white cabbage helps to cope with excess weight, strengthen the heart muscle and cleanse the intestines of toxins. It is remarkable that cabbage is healthy and tasty not only raw, but also boiled and salted. Moreover, there is even more vitamin C in salted cabbage than in raw one. Salting cabbage is quick and easy, and the result can be enjoyed all winter long.
It is necessary
-
- Lightly salted cabbage
- white cabbage 3 kg;
- carrots 2 pcs;
- sweet pepper 1 pc;
- garlic 1 head;
- hot pepper 0.5 pcs;
- lemon 1pc;
- salt 4 tablespoons;
- sugar 2 tablespoons;
- vinegar 5% 1 cup;
- bay leaf 3 pcs;
- allspice peas 1 teaspoon;
- water 1 l.
- Salted cabbage with beets
- white cabbage 3 kg;
- carrots 1 pc;
- beets 1 pc;
- salt 4 tablespoons;
- sugar 8 tablespoons;
- vinegar 5% 1 cup;
- vegetable oil 0.5 cups;
- bay leaf 2 pcs;
- allspice peas 0.5 teaspoon;
- water 1 l.
- Quick salted cabbage
- white cabbage 1 forks;
- carrots 1 pc;
- salt 2 tablespoons;
- sugar 0.5 cups
- vegetable oil 0.5 cups;
- vinegar 5% 0.5 cups;
- water 0.5 l.
Instructions
Step 1
Prepare lightly salted cabbage.
Pour two liters of water into a saucepan, put on fire and bring to a boil. Divide the cabbage into 8-12 parts, depending on the size of the cabbage. Peel and cut carrots, bell peppers and hot peppers into small pieces, peel and divide the garlic into wedges. Place all vegetables in a deep saucepan. Squeeze one medium lemon into a glass.
Step 2
Add salt, sugar, vinegar and lemon juice to boiled water. Add bay leaves and some allspice. Let it boil for a couple of minutes and pour the cabbage with vegetables with boiling brine.
Step 3
Place a plate on the cabbage and press down with a load on top. Leave it in a cool place overnight, but not in the refrigerator. Salted cabbage is ready!
Step 4
Try beetroot pickled cabbage.
Cut the cabbage into large chunks and place in the bottom of the saucepan. Cut the peeled carrots and beets into thin slices. Top with a bay leaf and a few allspice peas.
Step 5
Pour one and a half liters of water, half a glass of vegetable oil, one glass of vinegar into another saucepan, add 4 tablespoons of salt and 8 tablespoons of sugar. Bring the brine to a boil.
Step 6
Pour boiling brine over cabbage with carrots and beets. Put oppression on top and leave in a room at room temperature for 2-3 days. Then the pale purple cabbage must be put in jars and stored in the refrigerator.
Step 7
Quickly cook salted cabbage.
Chop one medium fork of cabbage, grate carrots. Place the vegetables in a deep saucepan and cover with half a glass of vegetable oil.
Step 8
Bring half a liter of water to a boil in another saucepan. Add 2 tablespoons of salt, half a cup of sugar and half a cup of vinegar to the water.
Step 9
Pour cabbage and carrots with boiling brine and stir. After the cabbage has cooled, transfer it to jars and refrigerate. You can try in a day!
