Quick cabbage in hot brine with garlic. Instant Cabbage with Vinegar and Oil

19.10.2019

Cabbage is one of the most popular vegetables in the world. She has her medicinal properties. Many are accustomed to associate it as a dressing for borscht or one of the ingredients for a salad. One of the most popular blanks is a great snack for your table.

There are several tips for making it. For pickling this wonderful vegetable, almost all varieties are suitable, not only white cabbage. It is advisable to choose tight forks. It also goes well with other vegetables, carrots, bell peppers, beets and many others.

Today we will analyze with you 5 simple and quick recipes for cooking pickled cabbage. I also offer amazing recipes.

Ingredients:

Cabbage - 1 fork
Beets - 1 (large)
Garlic - 10 cloves
Bay leaf - 5 - 7 pcs.
Peppercorns - to taste
For marinade:
Water - 1 liter
Salt - 2 tbsp. spoons
Sugar - 150 gr.
Vegetable oil - half a glass
Vinegar 9% - 150 gr.

Cooking method:

1. We clean the cabbage from the upper, soft leaves. We cut it, cut out a head of cabbage, cut into petals (sizes at your discretion).

2. Peel the garlic, chop in circles.

3. We wash the beets under running water, cut into strips.

4. Now let's prepare the marinade. Pour 1 liter of water into an enameled pan, pour 2 tbsp. spoons of salt, 150 gr. sugar, vinegar 9% and vegetable oil. We carefully mix everything, put on fire and bring to a boil.

5. In the meantime, we take a large dish, a bowl, a bucket or a pan and begin to lay the ingredients in layers. First cabbage, then beets, garlic, Bay leaf and pepper, so to the very top of the container.

6. The marinade boiled, turn off and pour our prepared ingredients.

In order for the cabbage to cook faster, it must be poured with hot marinade.

7. We cover the bucket with a plate and put oppression on it so that the cabbage is completely in the marinade.

8. When the marinade has completely cooled down, put the cabbage in containers and put it in a cool place.

Serve to the table, bon appetit.

Vinegar Instant Cabbage Recipe

Ingredients:

Cabbage - 1 kg.
Carrot - 1 pc. (medium)
Bulgarian pepper - 1 pc. (average)
Garlic - to taste
For marinade:
Water - 450 ml.
Salt - 1 tbsp. a spoonful of salt (with a slide)
Sugar - 100g.
Vegetable oil - 100 ml.
Vinegar 9% - 100 ml.

Cooking method:

1. Peel the cabbage from the top leaves, chop finely.

2. Then peel the carrots, rinse under running water and rub on a coarse grater.

3. Rinse the bell pepper, cut out the stalk, seeds and cut into strips.

4. Peel the garlic and cut it arbitrarily.

5. Put the cabbage in a saucepan, knead it with your hands so that it sags slightly and gives juice.

6. Add carrots and mix well.

7. Then put pepper, garlic and gently mix with your hands.

8. Cooking the marinade. Pour 450 ml into an enameled pan. water, add 1 tbsp. a spoonful of salt, 100 gr. sugar, 100 ml. vegetable oil.

9. Put on fire, bring to a boil (if desired, you can add black peppercorns, bay leaf). Let it boil for 2-3 minutes, pour in the vinegar and remove from heat.

10. Pour cabbage with hot marinade and mix thoroughly, lightly tamp so that the liquid appears on top. Then we put a plate and a load on it.

11. Leave at room temperature for 6 - 8 hours, then transfer the resulting workpiece to a glass container and put it in the refrigerator. Enjoy your meal.

Delicious pickled cabbage in a jar for the winter

Ingredients:

Fresh cabbage - 1.5 - 2 kg.
Carrot - 1 large
For marinade:
Water - 4 cups (for 1 3-liter jar)
Salt - 1 tbsp. a spoon
Sugar - ½ cup
Vinegar (70%) - 1 tbsp. a spoon
Pepper - to taste
Bay leaf - to taste

Cooking method:

1. We begin to cook the marinade. Pour 4 cups of water into an enamel pan, put on fire. When the water begins to boil, pour half a glass of sugar, 1 tbsp. a spoonful of salt, 1 tbsp. a spoonful of vinegar essence, bay leaf and peppercorns to taste, mix everything and taste (you can add more ingredients if you wish).

2. We begin to boil the marinade, cover with a lid and let it boil for 10 minutes.

3. At this time, we will chop the cabbage. We take and clean from the top leaves, and then finely chop.

4. Peel the carrots, wash and rub it on a coarse grater. We put carrots and cabbage in one container.

5. The marinade is ready, filter and let cool slightly.

6. We take a 3-liter sterilized jar, pour the marinade into it and start laying the ingredients, tamping so that the cabbage is in brine.

7. Then we close the jar with a nylon lid and put it in a cool place. Enjoy your meal.

How to cook sweet cabbage

Ingredients:

White cabbage - 1.5 kg;
Carrots (small) - 1 pc.;
Bay leaf - 2-3 pieces;
Coriander beans - 1 tsp;
Refined vegetable oil - 3-4 tbsp. l.

For marinade:

Water - 0.5 liters;
Sugar - 0.5 cups;
Coarse salt - 1 tbsp. l.;
Vinegar 9% - 0.25 cups.
Glass with a capacity of 200 ml.

Cooking method:

1. Thinly chop the cabbage, put it in a large container.

2. Wash the carrots, peel, add to the container and mix well.

3. We take a 3-liter jar, fill it with cabbage, bay leaf and coriander grains. We tamp well, fill the jar to the top and pour in vegetable oil.

4. In order to prepare the marinade, we need. Pour water into a saucepan, add salt, sugar, put on the stove and boil for about 3 minutes. After boiling, pour in the vinegar, after 10 minutes remove from the stove. Pour it into a jar, close the lid, let it cool at room temperature, then put the jar in the refrigerator for 8 hours. After 8 hours, the workpiece is ready, you can serve it to the table. Enjoy your meal.

Video recipe pickled cabbage slices

Enjoy your meal!

Pickled cabbage is a fairly frequent guest on our table. It so happened historically among the Slavs that many dishes are prepared from cabbage. By the way, such cabbage is a good alternative vegetable salads, especially in winter.

According to this recipe, you can cook pickled cabbage at home quite quickly, and the list of ingredients is more than available at any time of the year.

The undoubted advantage of such a cold snack is that it can be stored in the refrigerator for a week or even more. Although, pickled cabbage turns out so tasty and crispy that it is eaten in an instant!

To cook quick pickled cabbage you will need:

Cabbage 3 kg.
Carrot 500 g.
Garlic 3 tooth
Peppercorns 3 pcs.
Bay leaf 2 pcs.
Carnation 5 pcs.

For the marinade :

Water 1.5 .
Sugar 200 g
Salt 3 tbsp topless
Vegetable oil 50 ml.
Vinegar 9% 100 ml.

Cooking a dish according to the recipe "Quickly Pickled Cabbage with Vinegar"

Cut the cabbage into cubes or chop into strips.
Grate carrots.
Transfer everything to a large container.
Add crushed garlic to vegetables and place pepper, bay leaf and cloves on top.
For the marinade, combine water with sugar and salt. Put on fire and bring to a boil.
Add vegetable oil and vinegar to the hot marinade, mix and pour the cabbage with the marinade.
Leave the cabbage to cool with the marinade - it will take about two hours. The cabbage is now ready and ready to be served. Or put the cabbage in jars, close the lids and put in the refrigerator.

Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage different ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore cabbage quick salting drenched in hot marinade is ideal for such occasions. I hope my detailed recipe with photos will help you prepare the perfect quick snack.

Required products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:

Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.

Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.

Mix the vegetables, lightly crush with clean and dry hands.

Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.

We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.

Pour vegetable oil and 9% vinegar into the marinade. I always have a big bottle table vinegar, which I use for all blanks.

Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time will pass, ready-made cabbage is served to the table.

There are many ways to pickle vegetables for the winter, but one of the most popular is the recipe for pickling cabbage with vinegar. This cooking method allows you to maximize the vitamin C contained in the product, which is necessary to fight colds in the cold season.

What is the difference between salting and marinating

The difference between the two cooking methods is quite significant. For a long time, cabbage was pickled and soaked for the winter, the products were stored by adding salt, which allowed:

accelerate the release of juice rich in sugar, thereby stimulating the effect of fermentation;
reduce the vital activity of harmful microorganisms contained in the harvested products;
improve the taste of cooked food.

But such cooking recipes require 5-10 days to complete the preservation. Significantly speed up the salting process allows the addition of table, apple or wine vinegar, citric acid. In this case, it is more correct to say that the cabbage is pickled, not salted. Significant time savings explain the reasons for the popularity of harvesting with vinegar.

Advice! Any kind can be used food acid. This will not affect the degree of preservation of salting.

The great popularity of table vinegar in recipes is due only to the fact that it is easy to find at any outlet. Therefore, the hostesses choose it. But apple cider vinegar or wine vinegar are less harmful to health.

Salted Cabbage with Vinegar

This is a standard version of the recipe that allows you to pickle cabbage with vinegar.

Ingredients:

1.5 kg of dense cabbage forks;
0.5 kg of carrots;
50 g of sugar;
40 g of salt;
1 bay leaf;
1 dec. l. vinegar essence;
water.

How to salt:

Shape vegetables into thin straws in any way possible.
Add the broken bay leaf to them and thoroughly wash with your hands so that the juice begins to stand out from the vegetables.
Wash the jar and put the salad in it. Salt and add sugar should be before the infusion of vinegar.
Boil approximately 2 liters of water. Cool slightly. Make a well in the cabbage with a knife and pour in the water. If necessary, toss the salad with a knife and add more hot liquid.
Seal the jar with a metal lid and turn it upside down. To create optimal conditions for salting, additionally cover with a warm blanket and leave for four days. Then transfer the workpiece to a permanent storage location - in the basement or cellar.

Cabbage crispy and spicy

There is a standard way to do salting. The recipe can be left in its classic form, or diversified with additional components.

Recipe Ingredients:

2 kg of cabbage;
0.4 kg of carrots;
0.4 kg of apples;
5 cloves of garlic (optional)
1 or 2 pods hot pepper(optional component);
0.5 l of water;
150 ml of vegetable oil and table vinegar;
100 g of sugar;
spices (cloves, bay leaf and other spices to taste);
60 g salt.

How to salt:

Do not wash the forks, but clean them from leaves unsuitable for salting and chop into thin pieces.
Wash carrots and apples and let dry. Then pass through a grater with large holes.
Peel the garlic and pepper and cut into thin pieces.
To prepare the brine, all the remaining components are placed in one large saucepan, salted and boiled for about 7 minutes.
Mixed vegetables are tightly packed into a jar and gradually poured with hot brine.
If you plan a long shelf life, then you need to introduce 20 ml of vinegar at this stage, then roll it up with metal lids. If the workpiece is eaten quickly, then it is enough to cover it with a nylon lid and remove it for a day - after that you can try.

Cabbage Provencal

For cooking according to this recipe, you should choose juicy forks. Carrots and onions complement the appetizer well - they are added as desired. Pepper for the dish you need to choose strong and juicy. Seasonings and spices are used to taste.

Ingredients:

1 kg of cabbage;
1 large sweet bell pepper;
1 medium carrot;
1 clove of garlic;
70 ml of vegetable oil (can be unrefined);
50 g of granulated sugar;
1.5 tsp salt;
2 tbsp. l. vinegar;
150 ml of water.

How to salt:

Peeled cabbage is finely chopped and poured into a large container.
Salt, add sugar.
Pepper should be cut into thin long pieces and added to the cabbage.
If desired, you can add to the salting, chopped onion in half rings and chopped carrots on a grater.
Crush the garlic and add to the rest of the vegetables.
Thoroughly mix the vegetable components and pour in warm boiled water, vegetable oil and vinegar.
Place the salting under oppression and send it to infuse for 5-6 hours in the cold.

Salted Cabbage with Vinegar and Oil Recipe

Salting prepared according to this recipe can be used not only as an addition to the main dishes, but also in the preparation of soups or toppings in baked goods.

Recipe Ingredients:

1 kg of cabbage;
1 large carrot;
3 art. l. vegetable oil;
salt, sugar and spices to taste;
2 tbsp. l. vinegar.

How to salt:

Peel the vegetables, chop the cabbage, chop the carrots on a special grater into long and thin strips.
Boil water, sugar and salt for the brine. After the appearance of bubbles, add the necessary spices. The standard option is bay leaf and peppercorns.
After boiling, turn off and pour in the vinegar with vegetable oil.
Add the marinade to the mixed vegetables and let it brew for 1.5 hours. After this time, salting can be tasted.

Cabbage hot pickle quick way with vinegar

Using hot way salting, the cooking recipe can be significantly diversified by adding a component such as beets.

Ingredients:

1 medium fork of cabbage;
1 head of garlic;
1 beet;
200 g of sugar;
200 ml of table vinegar;
2 tbsp. l. coarse salt;
2 pcs. cloves;
4 bay leaves;
allspice and ground ½ tsp.

How to salt:

Wash and boil the beets until tender.
Cut the peeled cabbage into elongated rectangles.
Grind the cooled beets with a coarse grater.
Put in a jar in layers, alternating components: cabbage, beets, chopped garlic, bay leaf.
Prepare brine. To do this, boil water with sugar and spices, salt and add vinegar a few minutes before cooking.
Fill jars with hot liquid and add vinegar.
Cool down. After a day, you can try salting.

Advice! If you need to get a sweeter taste of salting, then you need to take beets of a very large size or several small ones.

Cabbage with bell pepper

combination of cabbage and bell pepper considered classic. You can limit yourself to shredding products, or you can make salting in the form of a mixture of vegetables. Just keep in mind that in this case, the recipe will require fewer vegetables and more liquid.

Ingredients:

1 kg of white cabbage;
2 medium sized carrots;
2 onions;
several pcs. bell pepper;
100 ml vegetable oil,
100 ml of 9% vinegar;
1 st. l. topped with sugar and salt;
spices and spices to taste.

How to salt:

Vegetables are peeled and finely chopped.
Fill each pepper with the resulting salad and place in sterile jars.
Pour in brine prepared according to a standard recipe. Corked with metal lids for long-term storage.
Turn over and leave to cool under the covers. After that, they put the salting on a permanent storage place.

Salted cabbage with pumpkin

Pumpkin, which ripens simultaneously with the vegetables that make up the recipe, will help diversify the taste of the usual salting.

Ingredients:

1 kg of cabbage;
2 apples;
300 g pumpkin;
1 bell pepper;
2 tbsp. l. salt;
1 st. l. Sahara;
50 ml vinegar
spices: allspice, coriander, bay leaf;
vegetable oil for dressing.

How to salt:

Peel and chop vegetables: forks - on a shredder, apples and pumpkin - on a coarse grater. Give the pepper a straw shape.
Pour in spices, pour in vinegar. Mix thoroughly and wash the salad with your hands so that the cabbage and pumpkin release the juice.
Place the salting under oppression in warmth for a day. After that, refrigerate. The finished dish is additionally salted to taste.

Spicy cabbage with spices

The easiest way to change the taste of salting is to introduce unusual spices and herbs into the recipe.

Ingredients:

1 small fork of cabbage;
2 onions;
50 ml of table vinegar;
1 bell pepper;
2 cloves of garlic;
1 tsp allspice and black pepper;
1 st. l. coriander, ginger.

How to salt:

Clean and wash vegetables.
Chop the cabbage into narrow strips, cut the onion into half rings, pepper into small strips.
Grind the ginger and garlic and fry them together with the onion.
Grind the rest of the spices in a mortar.
Vegetables are mixed, salted, spices and sugar are added to taste. The composition should be slightly mashed to speed up the appearance of juice.
Pour in the vinegar, put it under pressure and let the salting brew for a day.

Recipe with ginger

You can salt vegetables with ginger. Ingredients:

1 kg of cabbage;
3 medium carrots;
1 pod of hot pepper;
4-6 cm ginger root;
2 tbsp. l. Sahara;
1 st. l. salt;
2 tbsp. l. vegetable oil and soy sauce;
1 st. l. coriander;
incomplete art. rice vinegar;
1 liter of water.

How to salt:

Wash vegetables under running water and peel.
Cut the forks into squares, carrots - to taste, finely chop the pepper, chop the ginger on a fine grater.
Warm the coriander and crush it in a mortar to make it fragrant.
Prepare the marinade: combine spices, salt, sugar, pour in water, sauce and vinegar, add ginger. Boil, stirring constantly.
Place cabbage in sterile jars, pour over and seal.
Store pickles refrigerated.

Recipe with apples and cranberries

Another successful culinary recipe would be salting with apples and cranberries. Ingredients:

3 kg of cabbage;
1/3 st. cranberries;
1 pc. carrots and apples;
salt to taste;
2 tbsp. l. apple cider vinegar.

How to salt:

Remove frozen cranberries from the cold.
The leaves of the head are chopped, salted and left for a while for the juice to go.
Add coarsely grated carrots.
Cut apples into thin slices and mix with cabbage. Add cranberries to it.
Pour in the vinegar and leave under pressure at room temperature for a day. After this, the salting is completely ready, but it is believed that it is better to let it stand for several days.

Conclusion

There are many cooking options, as the vegetable goes well with different foods. If desired, any recipe for salting cabbage with vinegar can be supplemented with any suitable component that significantly diversifies the taste of a salad familiar to everyone.

Hello, Dear friends! Today I will introduce you to excellent recipes for delicious pickled cabbage. fast food.

It is one of my favorite vegetables. And there are already a lot of topics on my blog devoted to it. You can get acquainted as her or. And it also makes wonderful ones, not to mention stuffed with it.

No matter what I make of it, it always turns out delicious. But still, I prefer quick recipes, since in my family the peasants are too impatient, give them everything at once.

In search of new recipes for myself, I found a wonderful article about sauerkraut on the site of my colleague, there are a lot interesting options, I recommend that you familiarize yourself with them https://legkayaeda.ru/zagotovki/kvashenaya-kapusta-na-zimu-v-banke.html . But let's get back to our topic and try to cook a very tasty pickled appetizer.

Before you start cooking, be sure to rinse it and remove the top leaves. Since they may be too soft and have spoiled places.

This recipe is very easy and simple to make. It will take you little time, and you will get extraordinary pleasure from eating it. Such cabbage is not stored for a long time, as it is eaten instantly. Be sure to try cooking it.

Ingredients:

White cabbage - 2.5 kg
Carrots - 1-2 pieces
Garlic - 3-4 Cloves
Water - 1 liter
Vinegar 9% - 0.5 cup
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Salt - 2 tbsp. spoons
Bay leaf, black pepper and sweet pea, cloves - to taste

Cooking:

1. Chop the cabbage into strips. Grate carrots on a coarse grater. And prepare the rest of the pickling products.

2. Set everything aside for now. Let's start preparing the marinade. Pour water into a saucepan, put salt, sugar, peppercorns, bay leaf and cloves there. Pour in the vegetable oil and bring to a boil. As soon as it boils, add vinegar and turn it off.

3. While it is cooking, knead the cabbage well with your hands until it gives juice. Add garlic and carrots passed through the press to it. Stir evenly.

4. Now you can pour the marinade over the vegetables. With the help of a pusher, tamp everything well. Cover it with a plate and place the load. Leave at room temperature overnight.

5. And in the morning you can already eat it or put it in jars and put it in the refrigerator. It turns out very juicy and crispy, and the taste is simply extraordinary.

Quick and tasty cabbage marinated in hot brine with vinegar

And this way is even faster. You can eat it in just 3 hours. Just make it in the morning and by lunchtime you will have a wonderful snack for the main course, and put the rest in the refrigerator. It won't be there for long, I assure you.

Ingredients:

Cabbage - 4 kg
Onions - 1-2 pcs
Carrots - 1 pc.
Garlic - 5 cloves
Honey -1 tbsp.
Water -1.5 liters
Vegetable oil - 200 ml
Vinegar 9% - 100 ml
Salt - 4 tablespoons
Sugar - 250 gr

Cooking:

1. Let's start with the preparation of vegetables. Chop the cabbage in the usual way: with a knife, a grater with a special nozzle, or food processor. Grate carrots on a coarse grater. Onion cut into half rings. Finely chop the garlic with a knife.

2. The next thing to do is prepare the brine. Pour water into a saucepan. Add sugar and salt to it, mix. Then add honey, mix again and pour vegetable oil into it. Stir well and put on fire. Bring to a boil and add vinegar. Leave to boil for another 20-30 seconds and turn off.

3. In the meantime, the brine is boiling, mix the cabbage with carrots in a deep dish or bowl. Next, add onion and garlic and stir again. It is better to mix everything with your hands.

4. Pour the hot marinade evenly over the vegetables and mix lightly. Then put a plate on top, press it a little so that the brine appears on top and completely covers the cabbage. Put a load on top and leave it for literally 2-3 hours to salt out.

5. After the elapsed time, remove the weight and plate. Arrange the vegetables in clean, sterilized jars, tamping down well. Close the jars with ordinary nylon lids and store in the refrigerator. It can be stored in the cold for 2 months. But in my family, it doesn’t cost that much, as it is eaten very quickly.

Pickled Instant Cabbage with Bell Peppers

According to this recipe, the cabbage turns out to be simply amazingly tasty and very crispy. So I've been cooking for many years and have never heard negative feedback. It not only cooks very quickly, but is also eaten just in the air.

Ingredients:

Cabbage - 1 kg
Carrots - 1-2 pieces
Sweet pepper - 1 pc.
Garlic 2-3 cloves
Sugar - 2 tablespoons
Salt - 1.5 teaspoons
Vegetable oil - 50 ml
Vinegar 9% - 3 tablespoons
Water - 150 ml

Cooking:

1. Chop the cabbage into thin strips, put it in a deep bowl. Add sugar and salt to it. Then mix lightly and remember it with your hands so that the juice stands out.

2. Cut the carrot into strips or grate on a coarse grater. Remove the seeds from the pepper and cut into thin strips. Put everything in cabbage, add chopped garlic and salt there. Mix everything evenly.

3. Pour boiled water at room temperature, vegetable oil and vinegar into vegetables. Mix everything well again. Cover the vegetables with a plate and place oppression on the plate. Then refrigerate for 5-6 hours.

4. And after 6 hours you can already eat it. It turns out very tasty and crispy. Can be stored in the refrigerator for up to 2 weeks in sterilized jars.

Recipe for pickled cabbage with beets and carrots: quick and tasty

If you marinate our cabbage with beets, then it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be just amazingly tasty, no doubt.

Ingredients:

Cabbage - 1 head
Carrots - 1 pc.
Beets (medium) - 1 pc.
Garlic - 4 cloves
Water - 1 liter
Vegetable oil - 100 gr
Vinegar 9% - 200 gr
Sugar - 100 gr
Salt - 2 tablespoons

Cooking:

1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.

2. We begin to put everything in a jar. Place 1/2 of the beets in the bottom of the jar. Then some carrots. Next, a piece of garlic and lay half of the cabbage on top, lay it very tightly. Then repeat the layers.

3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into a saucepan, add sugar and salt. Stir, put on fire and bring to a boil.

4. After the marinade has boiled, pour it into a jar. Close the jar with a nylon lid and leave to cool completely, then put it in the refrigerator. In a day, she will be ready to eat.

Pickled cabbage with vinegar, oil and carrots for a 3 liter jar

Here is another quick marinating recipe. The cabbage is so unusual and crispy that you can swallow your tongue. This salad goes very well with potatoes and fresh herbs. Once I tried to add cilantro greens there. My husband and girlfriend loved it, but I didn't. It can be seen that cilantro is clearly not my favorite green. But here everything is for an amateur.

Ingredients:

Cabbage - medium head
Carrots - 2 pcs
Garlic - 2 cloves
Water - 1 liter
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 2 tablespoons
Bay leaf - 2 pcs
Peppercorns - 2 pcs
Vinegar essence - 1 tablespoon

Cooking:

1. Chop the cabbage into strips, grate the carrots on a coarse grater. Mix everything in a deep dish, and then put in a 3 liter sterilized jar.

2. Pour water into a saucepan and put on fire until it boils. Then add salt, sugar, bay leaf, peppercorns and vegetable oil. Wait until it boils, keep it on fire for another 3 minutes and turn it off. Then add the garlic passed through the press into the pan, vinegar essence and stir. Now pour the marinade into the jar of vegetables. Cover with something on top and leave to cool, then close with a nylon lid and put in the refrigerator.

3. In a day you can eat it. It has an amazing taste, it is very juicy and crispy. Such an appetizer will always be in place on any table.

Video on how to cook cabbage in 2 hours

Do you still have doubts and you do not fully understand everything? It does not matter, I found a very detailed and understandable video recipe. After looking at it, you should no longer have any doubts. I wrote out the ingredients, but how to cook - see for yourself.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pieces
Garlic - 4 cloves
Water - 1.5 liters
Vegetable oil - 200 gr
Sugar - 200 gr
Salt - 3 tablespoons
Vinegar 9% - 200 gr

Well, now, I think, no one has any doubts left. You made sure that everything is prepared very simply and quickly, and the result will only please everyone. You can add your favorite herbs, such as dill or parsley, when serving.

You have become familiar with very simple and quick recipes how to cook very tasty pickled cabbage. Now it remains only to choose the option to your liking, stock up on products and start preparing such an excellent salad. Your loved ones will not remain indifferent, I promise you.

And I can only wish you bon appetit. Bye!