Pickled cabbage is a real magic wand for every hostess. This product can be served as a snack during a feast, used as a side dish for meat or pamper yourself and loved ones with a quick salad.
Spicy pickled cabbage is probably a pretty piquant option, but it also has a lot of fans.
For hot lovers, there are recipes of pickled cabbage with garlic, red and black pepper and other ingredients.
Which vegetable is better to use?
Belokochannaya - the most affordable and traditional type of cabbage. On the shelves of its stores can be found all year round, and it is inexpensive. In addition, it is well kept. However, if you want something bright and more interesting, you can use red cabbage. As a rule, it is more rigid than the white one.
If you do not have time, and pickled cabbage as you want, you can use Peking. A well-known kim-chee is made from this variety. Whichever type you choose, give preference to tight heads.
If cabbage leaves are loose, then under the action of the marinade will turn into a soft rag, and not at all in a crispy yummy. You should also pay attention to the quality of the vegetable itself, it is not necessary to use the cabbages with rotting sheets. Even if it is good to clean such cabbage, the taste of the rotten can stay and spoil the whole dish.
Benefit and harm
Cabbage - one of the most healthy and low-calorie types of vegetables. In the pickled form it contains only 56 kcal per 100 grams. Nutritional value of the product: 4.5 grams of protein, less than 4 grams of fat, 1 gr. squirrel. The undoubted advantage is that pickled cabbage retains its beneficial properties and valuable trace elements. This is a great option for preparation for the winter.
Pickled cabbage is stored in a rolled up sterilized jar for a rather long time - six months. Open containers can be kept in the refrigerator for no more than 5 days.
Pickled cabbage is rich in vitamin C, which strengthens the immune system, fights infections and is simply indispensable during colds. In addition, it retains a large amount of fiber, which improves intestinal motility and reduces cholesterol in the blood. Also pickled cabbage contains iron, potassium, sulfur, zinc, vitamin B6 and other beneficial substances.
It has a positive effect on kidney disease, coronary disease, low acidity of gastric juice.
As for the harm of pickled cabbage, then it should not be carried away by those who suffer from diseases of the gastrointestinal tract. In particular, a large amount of fiber provokes flatulence, can cause constipation or diarrhea.
Spicy pickled cabbage is not recommended for gastritis, gastric ulcer, liver disease.
Ingredients preparation
The pledge of delicious billet - marinade. As a rule, it is prepared in a ratio of 1: 1, that is, 1 liter of water is taken for 1 kg of cabbage. This is more than enough, so increasing the volume of water due to additional vegetable ingredients (carrots, beets, etc.) is not necessary.
To prepare 1 liter marinade will be required:
- 1 l of water;
- 2 tbsp. salts;
- 8 tbsp. sugar;
- 3/4 Art. 6% vinegar;
- 1/2 Art. vegetable oil.
Optionally, you can add: bay leaf, cloves, dill umbrellas, allspice or black peas, chili powder.
Dissolve salt and sugar in water, bring to a boil. Add boiling oil and vinegar to boiling water, mix, remove from heat and leave to cool the marinade.
Vegetable preparation
The head of cabbage is cleaned from damaged sheets, washed thoroughly and allowed to dry. Cut a stalk. Cabbage slicing doesn’t matter and depends only on the preferences of the hostess and used for pickling containers.
So, if a large amount of cabbage is harvested, it can be cut larger, for example, split the head into 8 pieces. When marinating in jars, it is inconvenient to use such large pieces, so the cabbage is chopped into squares or thin strips. You can use a special vegetable cutter with a V-shaped blade, such as Nayser Dayser.
How to pickle with garlic?
Ingredients:
- 1 kg of cabbage;
- 1 carrot;
- 0.5 heads of garlic (3-4 cloves);
- 1 liter ready marinade.
Cooking:
- Cabbage shred. Grate carrots on a coarse grater.
- Grind the garlic. It is better to do this with a knife, rather than skip through the garlic press.
- Mix vegetables, lay out in sterilized jars. Fill with cooled marinade.
- We remove the banks in a cool, better dark place. After a day you can try the dish.
We offer to watch a video on how to cook pickled cabbage with garlic:
Quick cooking option
Ingredients:
- 1 kg of cabbage;
- 1 carrot;
- 3-4 cloves of garlic;
- 3 bay leaves;
- 5 black peppercorns;
- 1 liter ready marinade.
Cooking:
- Cut cabbage, carrots and garlic.
- Put the bay leaf and black pepper in a large saucepan so that they completely cover the bottom, put the chopped vegetables on top of them in layers.
- Pour marinade, press down with a large flat plate. Put a stone on top or place a jar of water.
- After 3 hours, pickled cabbage is ready!
With beetroot
It should be noted that for cooking it is better to choose young root vegetables - they are sweeter and more tender.
Beets are rubbed on a coarse grater or cut into small pieces. Vegetables lay out layers: a layer of cabbage, a layer of beets, if desired - a layer of carrots.
We offer you to watch a video on how to cook pickled cabbage with beets:
With red pepper
For this recipe, hot red pepper is finely chopped. It is better to use gloves to work with red pepper.so that hands do not burn and pepper juice does not get from them on the mucous membranes.
Then alternate layers of crusty layers of pepper.
This kind of cabbage is spicy.
With black pepper
Unlike red pepper, black is used in the preparation of marinade. For 1 liter of water take 5 peas of black pepper and 5 grains of allspice. Their taste goes well with bay leaf, so it should also be added.
Spicy pickled cabbage is well served with boiled potatoes, fried or baked meat. Refreshing addition will be finely chopped greens, berries or fruits (cranberries, lingonberries, apples). The marinated snack perfectly combines with unrefined sunflower oil.
