Cabbage is unique in that it contains a large amount of healthy substances and vitamins. The fiber contained in the vegetable has a beneficial effect on the proper functioning of the intestines, removes cholesterol and toxins from the body. Cabbage is a low-calorie product, so it is recommended for those who want to lose weight. Pickled cabbage is very tasty, there are quite a lot of recipes for its preparation.
It is necessary
-
- For cabbage
- pickled in Russian:
- 1 kg of cabbage;
- 200 g carrots;
- garlic;
- marinade:
- 1 liter of water;
- 1 cup of sugar;
- 1 cup vinegar 9%;
- 1 glass of sunflower oil;
- 2 tablespoons of salt.
- For cabbage
- pickled in Georgian:
- 1 kg of white cabbage;
- 200 g of beetroot;
- 200 g of celery;
- 100 g of tarragon greens
- savory
- basilica
- mint and dill;
- a few cloves of garlic;
- a pinch of red hot pepper;
- 3-5 peas of black pepper;
- 1 teaspoon salt
- marinade:
- 0.5 liters of water;
- 0.5 liters of wine or table vinegar;
- 25-30 g of salt.
Instructions
Step 1
Prepare the Russian-style pickle for cabbage. Boil water, add sugar, vinegar, sunflower oil and salt to it. Remove the prepared brine from heat and let cool slightly.
Step 2
Cut the cabbage, grate the carrots on a coarse grater, crush the garlic through a press. Place in a suitable enamel saucepan, stir and cover with warm brine.
Step 3
Cover the cabbage with a wooden circle or plate and place a weight on it (such as a glass jar of water). The dish will be ready overnight. Red cabbage is also pickled, the only difference is that it must be poured with boiling brine.
Step 4
Make this beetroot pickled cabbage recipe. Chop the beets (as you like or just rub on a coarse grater), add to the cabbage, mix everything and cover with brine.
Step 5
It turns out very tasty cabbage pickled in Georgian style. To prepare it, cut the head of cabbage into eight parts, and then into smaller parts. Put them in a saucepan, cover with boiling water and cook for two to three minutes.
Step 6
Take out the cabbage, chill it in cold water. Peel the beets and cut into thin slices, put them in a saucepan, add peeled and chopped celery, garlic, salt, cover with water and bring to a boil, then remove and cool.
Step 7
Prepare the marinade: boil water, add vinegar and simmer for another two to three minutes, remove from heat and let cool. Put cabbage, celery, beets, garlic in layers in a glass or earthenware dish, add spices and cover with chilled marinade.
Step 8
Cover the dishes with a plastic lid or parchment paper and leave in a warm room for two days, then transfer the cabbage to the cold. The dish will be ready in a few hours. Store prepared pickled cabbage in the refrigerator. Serve with mashed potatoes or fried potatoes.
