How to cook cabbage according to the most delicious recipes

There are many recipes with cabbage in Russian cuisine. It is included in complex dishes and prepared as an independent snack. Today we will talk about cabbage recipes pelustki.

It cooks quickly and goes well with meat and fish, boiled and baked potatoes, and bread. Pelustka is also good as an independent dish. From the article you will learn what and in what quantities can be added to pellet, and how to choose the right cabbage for cooking.

What is cabbage

A unique recipe for pelyustka, in which cabbage is marinated with beets, horseradish, carrots and other ingredients, was created in Georgia. There they call it “Gurian-style cabbage.” Pelyustka received its new name in Ukraine, where the word means “petal.”

A tasty, crispy and beautiful appetizer made from white cabbage and beets is prepared simply and quickly. There are several interesting recipes that we are happy to share with you.

Which cabbage is suitable for making pelyuska?

To prepare pelyuska, which is crunchy and has a pleasant, slightly sharp taste, it is important to choose the right vegetable. It is better to take heads of cabbage weighing at least 1 kg for pickling. Small forks are not suitable, since they have not had time to accumulate useful vitamins and microelements; without them, good fermentation will not occur.

When choosing a head of cabbage, squeeze it with your palms. Suitable cabbage will not lose its shape; young white cabbage will be somewhat deformed.Inspection of the leaves is also important: vegetables with green leaves are not suitable for fermentation. Proper cabbage should be dense and heavy - it will give a lot of juice.

There should be no spots or traces of pests on the leaves, and spots or rings on the cut on the stalk. They say that the vegetable rots from the inside. The correct head of cabbage has a white stalk about 3 cm long.

How to cook classic pelustka

The white cabbage appetizer marinated with petals is prepared with the addition of various ingredients. The marinade is always almost the same for her. Consider a classic recipe with carrots.

Ingredients:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• garlic cloves - 2-3 pcs.;
• cumin - 0.5-1 tsp;
• coriander beans - 1 tsp;
• bay leaf - 3 pcs.;
• allspice and black pepper - 4-5 peas each;
• refined vegetable oil - 5-6 tbsp. l.

Marinade:

• water - 1 l.;
• sugar - 3/4 cup;
• rock salt - 2 tbsp. l. (without slide);
• vinegar 9% - 100 ml.

Preparation:

1. White cabbage is cut coarsely into 6-8 pieces.
2. Place in a saucepan.
3. Place carrots cut into thin semicircles on top.
4. Then lay out the bay leaf, cut into 2-4 parts, garlic, peppers, coriander seeds and cumin.

Marinade:

1. Bring the water to a boil, add salt and sugar, and boil over low heat for 2-3 minutes.
2. Pour in vinegar, bring to a boil again and remove from heat.
3. Add vegetable oil to the vegetables and pour in the hot marinade.

Pressure is placed on the vegetables and left until they cool. Then the container is placed in a cool place for a day. The treat is ready.

Interesting. According to the law of the American state of New Jersey, cabbage can be sold on any day of the week except Sunday. In West Virginia, it is illegal to ferment cabbage.According to legislators, this process is accompanied by an unpleasant odor, which can cause negative emotions among neighbors.

Recipe Variations

Here are several options for preparing pelyustka.

With beets

Recipe with beets or, as they say in Ukraine, with beetroot, it is very simple. At the same time, white cabbage is obtained with an exquisite taste and an unusual pink color.

Ingredients:

• white vegetable - 1.4 kg;
• beets - 150 g;
• carrots - 100 g;
• red hot pepper - 30-40 g;
• garlic - 30 g;
• vegetable oil - 2/3 tbsp.;
• water - 1.6 l;
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.;
• vinegar (9%) - 2/3 cup.

Preparation:

1. The head of cabbage is cut into four parts. The stalk is removed.
2. Quarters of the vegetable are cut into another 2-3 parts.
3. The beets are cut into thin half rings, the carrots are chopped on a coarse grater, the garlic is sliced, the hot pepper is peeled from seeds and cut into strips.
4. Combine beets, peppers, garlic and cabbage in a large saucepan.
5. The vegetables are placed in a three-liter jar and compacted.

Marinade:

1. Salt and sugar are added to boiling water.
2. Add vinegar and boil for another 1-2 minutes.
3. Pour the marinade into a jar.
4. Cover with a lid.
5. After cooling, put it in the refrigerator for 5-7 days.

Daily marinating with vinegar

Pickled daily pellet is prepared faster than traditional one and includes vinegar and garlic. This preparation is stored for several days in the refrigerator and served with any greens.

Ingredients:

• cabbage - 2.5 kg;
• carrots - 3 pcs.;
• garlic - 3 cloves;
• water - 1 l;
• sugar - ½ tbsp.;
• vinegar 9% - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• salt - 2 tbsp. l.

Preparation:

1. Garlic is passed through a press.
2. The carrots are chopped on a grater.
3. Cabbage is cut into long, wide leaves.
4. Mix the vegetables with your hands to release the juice.
5. Pour water into a clean saucepan, add salt and sugar.
6. Bring to a boil.
7. Pour in oil and vinegar, stir, and pour this marinade over the vegetables.
8. Cover with a lid and leave to marinate at room temperature for a day.

Sour cabbage was first prepared in ancient China by soaking it in wine. As they say in historical materials, back in the 3rd century BC. e. Cabbage fermented in rice wine was served to the builders of the Great Wall of China.

With beets and apples

This preparation is perfect for a festive dinner.

Ingredients:

• cabbage - 900 g;
• carrots - 90 g;
• beets - 100 g;
• apples - 120 g;
• vinegar - 75 ml;
• vegetable oil - 75 ml;
• filtered water - 550 ml;
• bay leaf - 3 pcs.;
• sugar - 50-60 g;
• salt - 20 g;
• garlic - 2-3 cloves.

Preparation:

1. Carrots, apples and beets are peeled, washed and dried.
2. Vegetables are chopped on a coarse grater.
3. Remove the top leaves from the cabbage, cut into large slices of about 1 kg, and place in a saucepan.
4. A layer of grated apples, beets and carrots is placed on the vegetable.
5. Prepare the marinade: pour 0.5 liters of filtered water, vegetable oil and table vinegar into a small saucepan.
6. Add bay leaf, granulated sugar and salt. The marinade is boiled.
7. Pour the boiled marinade over the vegetables and mix the ingredients.
8. Cover with a lid and place the container with the product in the refrigerator.
9. A day later the cabbage is ready.

With Korean carrots

The recipe is for snack food. Hot, spicy cabbage with carrots in Korean will become a real lifesaver for a housewife who has unexpected guests.

Ingredients:

• soy sauce - 2 tbsp. l.;
• carrots - 300 g;
• white cabbage - 300 g;
• garlic - 2 cloves;
• onion - 1 pc.;
• vinegar (table) - 2 tbsp. l.;
• black pepper (ground) - ¼ tsp;
• chili pepper (ground) - ¼ tsp;
• salt - ½ tsp;
• coriander (ground) - ½ tsp;
• soybean oil - 3 tbsp.

Preparation:

1. Peel and wash cabbage and carrots.
2. Cabbage is cut into squares of about 3 cm.
3. The carrots are chopped on a grater.
4. Add salt, ground black pepper, vinegar, mix everything.
5. Add coriander, chili pepper and grated garlic.
6. Pour in soy sauce.
7. The onion is peeled and cut into small cubes.
8. Fry onions in soybean oil.
9. The oil is filtered through a sieve onto the vegetables, and the onion is squeezed out.
10. Mix the vegetables with oil, put them in a storage container and leave to marinate overnight.

With bell pepper

bell pepper gives the cabbage a slight bitterness, saturates the already healthy product with valuable oils, vitamins and minerals.

Ingredients:

• cabbage - 600 g;
• carrots - 1-2 pcs.;
• sweet pepper - 1 pc.;
• allspice, cumin or dill seeds - to taste.

Marinade:

• hot water (boiled) - 3 l;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 70% essence - 1 tbsp. l. or 7-8 tbsp. l. vinegar 9%.

Preparation:

1. Cabbage and carrots are washed and chopped.
2. The pepper is cut into thin slices.
3. Mix cabbage, carrots, peppers and spices.
4. Place in a jar and compact.
5. Prepare the marinade: add salt and sugar to boiling water. When it cools down, pour in vinegar and cool.
6. Fill the vegetables with brine to the brim.
7. Cover with a lid and place in the refrigerator.
8. After a day, the cabbage is ready to eat.

With horseradish

Cabbage, pickled with damn, is considered healing. By acting on the glands of the gastrointestinal tract, it increases appetite and treats diseases of the intestines and gall bladder.

Ingredients:

• horseradish rhizomes - 80-90 g;
• salt - 20-25 g;
• average head of cabbage - 1.2 kg;
• water - 0.5 l;
• sugar - 10 g.

Preparation:

1. The outer leaves are removed from the cabbage and the vegetable is thinly sliced.
2. Horseradish is chopped on a fine grater.
3. Mix and mash cabbage and horseradish.
4. Prepare the marinade: add granulated sugar and salt to boiling water and cool.
5. Pour cooled brine over the vegetables and place them under pressure.
6. The container is kept at room temperature for three days, then the cabbage is put in a cool place for another two days.
7. On the sixth day, the snack is ready.

Tips and recommendations from experienced housewives

On the Internet, housewives share their secrets of making pelyustka.

Irina, Sudak: “I found a recipe with a photo of pelustka cabbage on the Internet. Both my mother and grandmother prepared this, but what they write on the Internet is slightly different from my family’s recipes. Mom did not grate the beets, but cut them into cubes. In my experience, the sticks give just as much juice and are easy to remove from the cabbage, because not everyone likes beets.”

Mila, Chuguev: “There is a little secret to the pelyuska: when I marinate it with beet and apples, I add 2-3 black peppercorns. It gives off spice, but doesn’t burn.”

Elena, Liski: “I’m making a cake for the New Year’s table. It's not that we're fans of kale this holiday, but I'm adding it to deviled eggs. I “dress up” an already filled egg with cabbage leaves, make eyes out of peppers, and you get such cute grandmothers in pink scarves.”

Conclusion

Cabbage, the recipe for which was born in Georgia and received a new name in Ukraine, is a healthy, tasty and easy-to-prepare dish. Beets, carrots, apples, horseradish, and spices are added to it. Pelyustka is prepared with and without marinade. Store cabbage in the refrigerator in glass or ceramic containers. Serve with herbs or berries.