Daily cabbage with garlic and carrot pieces. Daily cabbage

Do you like pickled vegetables, especially cabbage? But at the same time you do not want to suffer for a long time with the preparations, and then wait for the onset of winter? At the same time, store products do not suit you with taste or price? There is an exit! In this article, you'll learn how to make quick pickled cabbage with ease.

This cabbage is also called "daily", since you can try it the very next day. It can be either just cabbage, or some kind of salad from it, if some other vegetables are added: carrots, Bell pepper, garlic, onion etc.

Potential of this dish endless! It is both an independent appetizer and an addition to various main courses. Also, quick cabbage will serve as an excellent ingredient for all kinds of salads.

Below you are offered a few step by step recipes... They can be called the most popular, the most delicious, and at the same time the simplest. For every taste! If this is not enough, then I recommend watching also the videos attached here. In general, enjoy your cooking and bon appetit!

Recipes

A simple recipe for daily cabbage (with garlic and spices)

The easiest yet very versatile cooking method quick cabbage... After 1 day, the appetizer will be ready and you can safely try it, as well as treat your household members.

The versatility lies in the fact that you can add carrots, beets and any other favorite vegetables to the cabbage. Garlic and spices are used here for taste and aroma. If you want more piquancy, add chili peppers or just hot chili peppers.

Ingredients:

• White cabbage - about 2 kg.
• Carrots - 1 pc. (optional);
• Beets - 1 pc. (optional);
• Garlic - 6 cloves;
• Vinegar (6% or apple cider) - 1 glass;
• Sunflower oil (odorless) - 0.5 cups;
• Sugar - 1 glass;
• Salt - 2 tbsp. spoons (with a slide);
• A mixture of peppers (peas) - 1 tsp;
• Bay leaf - 2-3 pcs.

Step by step cooking

1. We wash the cabbage, remove the sluggish ugly layers, then simply chop it thinly. Grate the carrots on a coarse grater. Mix everything well.
2. Now it remains to cook hot marinade, which we will then fill the cabbage with. Pour into a saucepan vegetable oil, vinegar, add sugar and salt, here are garlic cloves, peas and bay leaves. You do not need to grind the garlic, you can just press it down with a knife so that it cracks slightly.
3. We put on the stove and bring to a boil. Water the cabbage with hot pouring, when it cools down, put some kind of oppression on top. Then the cabbage can be sent to marinate like in the refrigerator, well, or let it remain on the table right there.
4. After a day, the cabbage will be pickled, you can already safely eat it. Moreover, every day it will be more and more delicious.

Pickled cabbage with bell pepper (instant)

So we got to the most delicious recipe! The thing is that here, in addition to cabbage, there is also bell peppers, carrots, onions, garlic and aromatic spices.

As a result, it is already even a salad, and not just some lonely cabbage. In general, very tasty, simple and fast. It will be possible to make sure of everything the very next day.

Ingredients:

• Cabbage (white cabbage) - 1.2 kg.
• Sweet peppers - 2-3 pcs.
• Carrots - 2-3 pcs.
• Garlic - 6 cloves;
• Table vinegar (9%) - 10 tbsp. spoons;
• Sugar - 0.5 cups;
• Salt - 1 tbsp a spoon;
• Water - 500 ml.
• Sunflower oil (refined) - 0.5 cups;
• Peppercorns - 12 pieces;

Let's start cooking

1. Finely chop the cabbage, add the grated carrots, squeeze the garlic here. We remove the seeds from the peppers, then chop them into small strips. Add to cabbage and mix everything.
2. In a saucepan, combine water, oil, vinegar, sugar, salt, bay leaves and feathers. Stir and bring to a boil. As it boils, immediately pour the resulting marinade into a saucepan with chopped vegetables.
3. Stir a little again, wait until the brine cools a little. Now we put some kind of plate on top, and put some kind of oppression on the plate (a can of water, a bottle, or something like that). As a result, the cabbage is completely covered with marinade.
4. We leave in this position for 1 day. The cabbage will let the juice out and marinate well. We put it in the refrigerator. You can store it like that for at least a week, but usually such snacks do not last even 3 days, since everything is eaten with appetite.

By the way, if you want to prepare something for the winter time, then here's a very original snacks... pay attention to ... They are cooked there both hot and cold.

Pickled cabbage with instant beets (for 2 hours !!!)

If you are great about dishes with the addition of beets, then here is for you great option! In just 2-3 hours you will get a bright crispy cabbage appetizer.

What a view! What a scent! And what a taste - you will lick your fingers! And most importantly, there are a minimum of ingredients, everything is available, and everyone can handle the preparation of this dish.

We need:

• White cabbage - 1 fork (1.5-2 kg)
• Onions (red) - 2 pcs.
• Carrots - 1-2 pcs.
• Beets - 1 pc.
• Vinegar (9%) - 7 tbsp. spoons;
• Sugar - 5 tbsp. spoons;
• Salt - 1 tbsp a spoon;
• Vegetable oil - 11 tbsp. spoons;

How to quickly pickle

1. Rinse all vegetables, peel carrots and beets. Chop the cabbage, as usual, then sprinkle with a couple of pinches of salt and squeeze a little with your hands so that the juice goes.
2. Rub the beets and carrots on a coarse grater. Better even on a grater for Korean carrots... Add them to the cabbage.
3. In a cup, mix oil with vinegar, sugar and salt. Stir, then season the cabbage with this marinade. You don't need to heat anything.
4. Stir and put in the refrigerator for a couple of hours. Yes, it will be delicious after 2 hours, but the true taste will be revealed the very next day, when the cabbage is soaked through with vinegar.

Quick cooking of pickled cabbage with vinegar and mustard

Another simple option from the usual white cabbage(and in general you can do it on the basis of cauliflower). Everything is as usual: carrots, onions, vinegar, but now with the addition of vigorous mustard.

As a result, the appetizer turns out to be extremely fragrant, with a slight mustard pungency. I recommend!

Required Ingredients:

• Cabbage - 2.5-3 kg.
• Carrots - 2-3 pcs.
• Onions - 3 medium heads;
• Sunflower oil - 260 ml.
• Vinegar (9 percent) - 200 ml.
• Sugar - 170 g.
• Salt - 1.5 tbsp spoons;
• Mustard - 1-2 tbsp. spoons;
• Cranberries - 30-50 g (optional);

Pickling process

1. Finely chop the cabbage with onions, then three carrots on a grater. We put everything in a saucepan and mix well. For beauty and taste, you can also put some sour berries here, for example, cranberries.
2. Now let's cook the marinade. In a small saucepan, mix oil and vinegar, add mustard, sugar and salt to them. If you wish, you can also put a few peas of allspice, or a couple of bay leaves here.
3. Bring the marinade to a boil, then pour it over vegetable mix... Stir, if necessary, install a small oppression on top. The cabbage will soon release a lot of juice and completely hide in the resulting brine.
4. Everything, let it insist for a few hours. In principle, it will be ready in 2 hours, but I would wait 4-5.

Pickled cauliflower with beets (instant)

Just look at this cauliflower- it is as if from another planet! We will marinate it in pieces, along with grated carrots and beets.

Yes, this recipe uses beets, but you don't need to include them in the ingredients list if you wish. The general cooking procedure remains the same.

We need:

• Cauliflower - 1.6 kg.
• Beets - 1 small;
• Carrots - 1 small;
• Garlic - 10 cloves;
• Sunflower oil - 160 ml.
• Vinegar (9 percent) - 150 ml.
• Sugar - 6 tbsp. spoons;
• Salt - 2 tbsp. spoons;
• Ground paprika - 1 tbsp a spoon;
• Ground red pepper - 1 tsp (optional);
• Water for the marinade - 1 liter;

Let's start a quick pickle

1. Divide the cabbage into separate inflorescences, rinse thoroughly with water. Rinse and grate beets and carrots. Finely chop the garlic millet with a knife and add to the vegetables. Mix everything and proceed to kneading the vinegar marinade.
2. Pour oil, vinegar into warm (pre-boiled) water, add sugar, salt and spices.
3. We put vegetables tightly in 3 liter jar, pour the marinade on top and close the lid. Someone does not mix vegetables, but puts them in layers: cabbage, beets, carrots, onions. But I didn't notice any difference.
4. We put a jar of cabbage in the refrigerator for 1 week. Yes, it is longer than in previous versions, but the recipe requires it. After all, our cabbage comes in "pieces".

And here you can watch a video on the topic

• If you want not small, but large cabbage(chopped into pieces), then the marinating time will have to be increased from 1 day to 5-7.
• Carrots, onions, garlic, beets, bell peppers, fresh herbs - this is what will diversify the usual taste of cabbage. Don't neglect these vegetables.
• Also, do not forget about spices: bay leaves, coriander, cloves, mustard seeds, allspice.
• If you want something more original, then add to the marinade of your choice: tomato paste, fragrant vegetable oil, soy sauce.
• I also advise you to look at the page dedicated to.

Daily cabbage can be an excellent addition to the table both in winter and in summer. The advantages of such a recipe can be safely attributed to the cooking time. And the process of preparing all the ingredients itself will take no more than 30 minutes.

Cabbage pickled in this way can be safely stored in the refrigerator. And you can serve this vegetable on the table without oil and other additives - it itself is incredibly tasty and juicy. Most often, housewives choose several options for pickling cabbage. You can start with a very delicious recipe daily cabbage with garlic.

Garlic pickling

To prepare it you will need:

• 2.5 kg of cabbage;
• 3 medium carrots;
• a few cloves of garlic.

To prepare the marinade, you need to take ingredients for 1 liter of water:

• 150 ml vinegar;
• half a glass of sugar;
• 2 tablespoons of salt;
• half a glass of butter.

First you need to finely chop or pass the garlic through a press. Finely chop the cabbage, as for pickling, and mix with carrots, chopped on a coarse grater. Stir all ingredients and grind to extract juice.

While the vegetables are infused, it is necessary to prepare the marinade. To do this, you need to bring water to a boil with salt and sugar dissolved in it. After completely dissolving these ingredients, pour vegetable oil and vinegar into the brine. Cover the vegetable mixture with the resulting marinade and set aside. room temperature infuse for a day.

"Quick" recipe with beets

For this method, you will need an ordinary jar or saucepan with a lid to send vegetables under oppression. Daily cabbage with garlic, carrots and beets turns out to be bright, appetizing and original. And those who love "hot" food can add chili peppers to all the vegetables.

Ingredients:

• a large head of cabbage;
• 5 cloves of garlic;
• 5 carrots.

To prepare the marinade:

First you need to cut the cabbage into pieces (large or small, depending on your preferences). Grate the carrots, cut the garlic into slices. Put the chopped vegetables in a container, laying each layer of cabbage with carrots and beets, cut into slices.

Next, you need to start preparing the marinade. Add spices, sugar, salt to the water, boil it all. If you wish, you can add garlic here. Then the brine will become even more aromatic and piquant. Boil for 2-4 minutes. At the last stage, you need to add oil and vinegar and pour the vegetables with the resulting marinade. Refrigerate for 24 hours.

By the way, this method of pickling can be called 12-hour, if marinated under yoke. After half a day, it will already be possible to take a sample.

Cabbage with honey

There is another simple recipe for daily pickled cabbage. You will need a large head of this wonderful vegetable. In addition to it, take:

• carrots to taste;
• honey - 1-2 tablespoons;
• coarse salt:
• water.

First, finely chop the head of cabbage and mix it with grated carrots... You just need to connect, you do not need to grind them. Tamp the vegetables well into the jar. Put salt, honey on top of them, pour everything over with boiled, pre-cooled, water.

It is necessary to pour in the liquid gently, slowly. After all that has been done, you need to put the jar in a large deep container so that the secreted juice does not spill. A day later, the vegetable is completely ready to eat and can be served on the table!

In any of the recipes, you can improvise and add something new every time that will refresh the dish.

Daily salad

This dish can be considered independent, so it can be served on the table without any additions. To prepare such a salad, you need 1 head of cabbage, start cooking with its shredder. Then you need to add carrots, grated or cut into slices, to the chopped vegetable. You can take more carrots, then the salad will be brighter and juicier.

Send bell peppers to this mixture (two will be enough), cut them into slices. Season everything with pre-chopped garlic. Send the resulting mixture into one bowl and start preparing the marinade.

To do this, mix sugar and salt with water and boil. When all the ingredients are dissolved, pour in the oil and vinegar. The brine must be poured into vegetables and put everything under oppression for a day. After the right time, transfer the cabbage to a jar or other convenient dish, send it to the refrigerator.

Why is daily cabbage good? Not only that you need to spend no more than half an hour for shredding and marinade, and no more than a day for waiting, although such a fast time frame is undoubtedly a great advantage of such a recipe. It is convenient for many of us to store a small amount of food in the refrigerator, because not everyone has the opportunity to salt a barrel of cabbage for the winter and keep it in the cellar or in the basement.

Therefore, such a "daily" recipe is a salvation for those who live in small apartments, but at the same time like to crunch spicy pickled cabbage. And it is also a great option for those who are just learning how to home canning - this recipe is simple and quick, it is almost impossible to make a mistake.

Daily cabbage can be an independent dish , for example, a snack on a festive table or a substitute for vegetable salad- in winter it's not easy to find tasty fresh vegetables such as cucumbers and tomatoes. She will make a great company like this traditional appetizers, how salted cucumbers or pickled mushrooms, goes well with fried or boiled potatoes... And pickled cabbage can be served as a side dish with meat or chicken, added to minced meat brizol or put in homemade shawarma or pita rolls. Unless it is very suitable for soup. And, of course, on fasting days, this daily recipe is irreplaceable.

So, cabbage per day - a recipe for cooking

We will need glass jar with lid or a saucepan and heavy object as oppression to allow the juice to flow out.

Vegetables:

• white cabbage - 2 kilograms
• carrots - 3-5 pieces,
• 3-5 cloves of garlic (optional).

In addition, you can use red cabbage in the recipe, it is slightly tougher than white cabbage, but it will be more crispy, and the dish will turn out to be more unusual in appearance.

If you like when there are a lot of carrots, feel free to put more to taste. You can also use beets or onions- when you get comfortable with the recipe, you will definitely want to improvise. By the way, beets give the snack a rich color, and in winter it cheers up a lot. Do not limit the flight of imagination, try, say, adding a daikon or an ordinary radish - they can be grated like carrots, or cut into long thin cubes. Another possible ingredient in this recipe is hot peppers chili (don't forget to remove the seeds, they are too hot even for those who like it hot). Chili peppers can be replaced with Bulgarian ones.

Marinade:

• 1 liter of water
• 2 tablespoons of salt
• 150 grams of sugar
• 150 ml nine percent vinegar
• 150 ml of vegetable oil (if you like olive oil, take it). Those who do not like butter can do without it, then you need to slightly increase the amount of water, salt and sugar from the initial recipe.

You can add spices to the marinade to taste - bay leaf, peppercorns, cumin or any other seasonings that you like, there are no strict rules about seasonings in the recipe.

initially shred cabbage according to your taste- in large or small pieces. The stump is not useful - you only need cabbage leaves... Carrots and other vegetables, if you want to add them, you need to grate. Finely chop the garlic or crush it with a garlic press. Now we put the cabbage mixed with carrots and garlic in a saucepan or jar. You can add a little salt in the process - so the juice will more likely stand out from the cabbage. We tamp it tightly.

Cooking the marinade. In a saucepan boil water with salt, sugar and spices, add vinegar and vegetable oil, mix. By the way, garlic can be added at this stage - the marinade will become more fragrant. Pour the marinade into a saucepan or jar (you can make several punctures in the cabbage so that the liquid penetrates better) to the very top. If the marinade is not enough, it doesn't matter, you can make another portion.

We cool, put under oppression and put in the refrigerator. You don't need to use oppression, but with it the juice stands out better - this is convenient, since the cabbage will go to the table in a day. You can take a sample after 12 hours - if you cooked cabbage in the evening, then you can already taste it at lunchtime. If the cabbage is not marinated enough, keep it in the refrigerator for another day.

Serving and storage

Before serving cabbage, you can pour vegetable oil, sprinkle with finely chopped green onions, parsley or dill, add red sweet onions. It will turn out to be an almost complete salad, bright and beautiful. By the way, vegetables such as red peppers can be added after pickling. Daily cabbage is an irreplaceable source of vitamins in winter, and it is also unlikely to affect the figure. In a word, it is simply impossible not to love her.

It is better to store daily cabbage in the refrigerator or on the balcony if the temperature there does not drop below zero. However, you hardly have to worry about storing it - in big family or during festive feast This delicious crunchy snack is eaten very quickly, so you can safely tackle the next portion.

We wish you enjoy it a wonderful recipe for cabbage per day all winter - its wonderful taste and aroma will certainly delight you, and a large number of recipe options will not let you, your family and guests get bored with this dish.

Cabbage has always occupied an important place on our table. The list of dishes from it is huge, but salted (sauerkraut) cabbage is especially loved by the Slavs. It is not always possible to ferment cabbage by classic recipe, soak for a week in a wooden barrel and serve. But the express method for preparing such a snack is pickling with the addition of vinegar. Themselves as options for marinades can be many.

The composition of the marinades

The main component of daily kale pickles is vinegar. Typically use table vinegar concentration of 6% or 9%, but amateurs of experiments replace classic vinegar for apple or even wine. Also, salting is not complete without vegetable oil. Sunflower, olive, corn - here it is for everybody. In addition, the dish should contain salt and sugar, because this is the flavor base for cabbage. Spices and herbs can be added: bay leaf, various types of pepper, cloves, coriander.

Vegetable base composition

Of course, the main vegetables in our case are white cabbage and carrots. If you like a spicy and spicy taste - feel free to add garlic and chili peppers, for color and piquancy - beets and bell peppers. And to diversify festive table, take as a basis an assortment of several types of cabbage (white cabbage, cauliflower, Brussels sprouts, broccoli).

Pickled daily cabbage

Today we want to offer you basic recipe"Fast" sauerkraut, which will be ready in a day.
First, you need to prepare the products for the base and marinade.

For the basics:

• cabbage - 2.5-3 kg;
• carrots - 3-4 pcs.;
• garlic - 4 cloves.

For the marinade:

• water - 250 ml;
• table vinegar 9% - 250 ml;
• sunflower oil - 250 ml;
• sugar - 200 g;
• salt - 2 tablespoons (with a slide);
• spices (optional) - bay leaf, black peppercorns, cloves.

Now you can start cooking:

1. Cut the cabbage, peeled from the top leaves and stumps, into cubes, slices or chop as thin as possible.
2. Wash, peel and grate the carrots. Add peeled and minced garlic. Mix.
3. Prepare the marinade. To do this, combine water, salt, sugar, spices in a saucepan and boil for 5-7 minutes. Add vegetable oil and vinegar. Bring to a boil and remove from heat.
4. Pour the prepared vegetables with hot marinade and leave at room temperature until they cool completely.
5. Transfer the vegetables along with the marinade to a glass dish, put in the refrigerator. In 24 hours the daily cabbage will be ready! When serving, garnish with onions (onions or green feathers), pour over with fragrant oil.

This recipe will be especially relevant during Lent, because it is not only an independent snack, but also a component of a wide variety of dishes.

So, it is needed for cooking:

• vinaigrette;
• fillings for pies and pies;
• bases for lean first courses (cabbage soup, soups);
• bigosa ( stewed cabbage) with meat, etc.

But day cabbage still has one drawback - it ends very quickly!

Cabbage salad with bell pepper and carrots

Cabbage salad with vinegar

Cabbage salad with carrots and vinegar