Instant Red Cabbage Recipes

Red cabbage is an excellent appetizer for meat, potatoes, and fried fish. The minimum number of calories in this product helps the body stay toned. Cabbage turns out especially tasty when marinated - there are many ways to prepare it. In this article we will tell you how to pickle red cabbage quickly and tasty.

Instant Red Pickled Cabbage Recipes

Red cabbage is a variety of white cabbage that has bright purple-red leaves.. It is due to the content of a large amount of antioxidants (anthocyanins), which have a positive effect on the body. They increase the elasticity of capillary walls, support vision, and participate in the formation of red blood cells. Systematic consumption of food improves health and overall condition.

Important! Shred red cabbage as finely as possible, since its leaves have a more rigid structure compared to white cabbage.

Instant cabbage

The time required to prepare this recipe is minimal.

Ingredients:

• medium-sized head of red cabbage - 1 pc.;
• filtered water – 1 l;
• kitchen salt - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• table vinegar 9% – 1 tbsp.

How to marinate:

1. It is recommended to pour boiling water over the cabbage, which will shorten the ripening time of the product in the jar.
2. Place the water for the marinade on the stove, and while it is boiling, finely chop the vegetable, then squeeze it well with your hands to release the juice.
3. Place the cabbage in a clean jar so that the marinade completely covers it.
4. Pour salt and granulated sugar into boiling water, dissolve and boil again. Pour in vinegar and stir.
5. Pour the prepared brine into a jar with cabbage. Cover with a lid, but loosely.
6. Place the container in the refrigerator. After 6 hours, the dish is ready to serve.

With vinegar

The recipe will appeal to connoisseurs of sourness, but not suitable for people suffering from heartburn and gastrointestinal diseases.

Ingredients:

• medium-sized head of red cabbage - 1 pc.;
• filtered water – 1 l;
• kitchen salt - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• table vinegar 9% – 300 ml.

Cooking method:

1. Cut the cabbage into small pieces, squeeze with your hands until the juice comes out.
2. Compact into a jar.
3. Prepare the marinade by mixing salt and sugar in boiling water. When removing from heat, add vinegar. Allow the solution to cool.
4. Pour the marinade over the chopped vegetables. Cover with a lid loosely, allowing air access.
5. Place the snack in a dry, dark and cool place. It will be ready in a day.

Take note:

Recipes for pickled red cabbage pieces

Recipes for pickled red cabbage for the winter

Methods for pickling red cabbage in jars for the winter

With carrots and bell pepper

This dish has a rich, multifaceted taste: carrots add sweetness, garlic adds bitterness.

Ingredients:

• medium-sized head of red cabbage - 1 pc.;
• large juicy carrots – 1 pc.;
• sweet bell pepper – 3 pcs.;
• medium-sized garlic clove – 3 pcs.;
• dried bay leaf – 2 pcs.;
• black peppercorns – 5 pcs.;
• cumin – 1 tsp;
• coriander – 1 tsp;
• filtered water – 1 l;
• kitchen salt - 2 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• table vinegar 9% – 1 tbsp.;
• vegetable oil from sunflower seeds – 50 ml.

Cooking method:

1. Grind the shredded cabbage with salt and release the juice.
2. Squeeze the garlic into the same container, add carrots and peppers, cut into strips.
3. Mix and place in a jar.
4. Prepare a solution by mixing the remaining ingredients except vinegar.
5. Heat the mixture and bring to a boil. Boil for 2 minutes so that the seasonings give all their notes to the brine. Then strain the liquid and mix with vinegar.
6. When the marinade has cooled to room temperature, pour it into a jar, cover with a lid and leave for a day.

In Korean

The appetizer has spicy undertones characteristic of all Korean dishes. To chop carrots you will need a special grater, as well as special seasonings..

Ingredients:

• medium-sized head of red cabbage - 1 pc.;
• large carrots – 2 pcs.;
• garlic cloves – 3 pcs.;
• seasoning “For Korean dishes” – 20 g;
• coriander – 1 tsp;
• ground pepper mixture – 1 tsp;
• filtered water – 1 l;
• kitchen salt - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• table vinegar 9% – 1 tbsp.;
• sunflower oil – 2 tbsp. l.

Cooking method:

1. To the shredded cabbage that has released its juice, add carrots, chopped on a special grater, and chopped garlic.
2. Boil water with seasonings, add vinegar. Remove from heat and let cool. Strain the liquid through a colander.
3. When the brine has cooled to room temperature, pour it into a jar with cabbage and carrots.
4. Let it brew for 24 hours in a dark place. Store in the refrigerator.

With beets in large pieces

Beets and cabbage complement each other perfectly - cabbage is sour, beets are sweet.

Ingredients:

• medium-sized head of red cabbage - 1 pc.;
• juicy, elastic beets – 1 pc.;
• garlic cloves – 2 pcs.;
• black peppercorns – 10 pcs.;
• dried bay leaf – 4 pcs.;
• filtered water – 1 l;
• kitchen salt - 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• table vinegar 9% – 1 tbsp.

Cooking method:

1. Cut the cabbage into squares measuring 5*5 cm.
2. Grind the beets into cubes measuring 5*1 cm.
3. Alternating layers, place vegetables in a jar. Thinly sliced ​​garlic slices - to the bottom.
4. Boil water, dissolve sugar and salt in it. Add spices. Boil for another 2-3 minutes.
5. Remove liquid from heat, mix with vinegar.
6. Pour the brine, cooled to room temperature, into the jar with the vegetable mixture. Close loosely with a nylon lid and store in a dry and dark place for a day.

Red cabbage is marinated in a glass or enamel bowl. In an aluminum pan the vegetable will turn gray, and upon contact with vinegar, harmful substances will begin to be released from the plastic.

How to store it correctly

Red pickled cabbage can be stored for 7 days to 8 months depending on the container:

1. In wooden barrels – up to 8 months. A prerequisite is the room temperature from -1 to +4°C.
2. In an enamel-lined saucepan or bucket Without damage or chipping, cabbage will retain its properties for up to 2 weeks if the temperature does not exceed +6°C.
3. In a glass container Vitamins and original taste are best preserved – up to 2 weeks at temperatures up to +6°C.
4. If cabbage in a plastic bag, there is no need to talk about the length of the shelf life - up to 7 days in the refrigerator.

Suitable places for storing supplies are a balcony, basement, cellar, refrigerator.

Conclusion

Red cabbage is not inferior to its white cabbage sister in taste and properties, and is even superior in the content of nutrients.Due to the rigid structure of the leaves, its taste is best revealed during heat treatment, namely hot pickling. There are many recipes for preparing such cabbage: we have shared the best of them in this article.