Cabbage salad pickled quick-cooking recipe is delicious. Delicious salad for every day: quick pickled cabbage. Pickled Cabbage with Cranberries - A Step by Step Recipe

Often there are such moments in our lives that we need a recipe with which you can quickly build a tasty dish. Most often, the basic ingredient for such snacks is cabbage. Its taste, juicy and savory, goes well with many products. Basically, fast food can often be found in the fridge in the summer. Light snack, ideal for eating late in the evening, so as not to spoil the shape of high-calorie dishes or a great option as an addition to a side dish to dilute the taste.

It turns out very juicy and tasty in its qualities. The sweet flavor of the pear makes the appetizer taste very unusual; real gourmets will like the salad. The pleasant, spicy flavor of the spices that are put in the dressing is one of the highlights of the recipe.

For a cabbage salad you need to:

• White cabbage - 360 g;
• Onion - 120 g;
• Pear "Conference" - 230 g;
• Dried raisins - 80 g;
• Olive oil - 70 ml;
• Cinnamon - 10 g;
• Sugar - 25 g;
• Cognac - 20 ml;
• Vinegar 9% - 15 ml;
• Ginger root - 30 g;
• Salt - 6 g

Cooking process:

1. Cabbage to clear from the top leaves, wash the rest of the dirt, chop. Mass mash your hands, pre-sprinkled with salt, so she limp and gave the juice.
2. Peel the onion and cut into half rings. Mix vinegar with water and sugar, pour over the product for pickling for 30 minutes, then drain the liquid.
3. Heat a small amount of cognac on the stove to make it boil. It is necessary for alcohol to evaporate. If such a product is given to children, then brandy should be excluded altogether. Peel ginger root, cut into small pieces, add to boiling liquid. Also pour cinnamon, boil for 2 minutes. Then clean the pear washed in advance, cut the pulp into cubes, and pour the brandy mixture on them. The product is nourished by delicious vapors, will transfer them to the whole salad.
4. Wash the raisins well, pour boiling water for half an hour to soften the dried fruit and become soft in consistency.
5. For refueling, add one tablespoon of marinade, which was prepared for the pear, with brandy to the vegetable oil. Mix the liquids thoroughly.
6. Pour the prepared products into a deep plate, pre-drain them with all the ingredients of the marinade. Fill the salad with oil mixture and mix thoroughly.

Bulgarian cabbage and pepper salad

Such a wonderful dish more than once justified its name ““, because indeed, in a dish the amount of vitamins is simply off scale. The recipe is known to all from deep childhood, especially widespread in catering. Products that are needed for cooking can always be found at home.

For a quick cabbage salad:

• White cabbage - 360 g;
• Sweet pepper - 230 g;
• Onion turnip - 90 g;
• Carrots - 190 g;
• Salt - 7 g;
• Sugar - 5 g;
• Olive oil - 40 ml;
• Vinegar 9% - 25 ml.

Quick salad with fresh cabbage:

1. Prepare all vegetables in advance. They must be fresh and elastic to make the dish very juicy and fragrant to taste. The main secret that lies in this recipe, hidden in a gas station, which when mixed with products forms a great tandem, so that tastes are revealed from the arc.
2. Wash the cabbage, separate the leaves that are on top, chop the rest of the thin straws. Mix vinegar, salt and sugar with a small amount of water, mix the bulk solids until completely dissolved, pour this mixture into the mixture. Hand wash to make the product softer, leave to marinate.
3. Wash and clean the carrots, cut into thin strips or rub on a coarse grater to make long strips.
4. Peel the onion from the skin, nashinkovat.
5. Peel the Bulgarian pepper from the seeds and stalks, wash the product inside and out, chop it into strips. For beauty, you can take a few multicolored fruits.
6. Mix chopped products, pour over olive oil and stir.

TIP: Peeling a pepper will quickly help to sharply push the stem into the product and then pull it out. So the ingredient can be cleaned without using a knife.

Quick cabbage salad with carrots

It has a pleasant, savory flavor, as well as summer freshness. Easy dressing makes the dish a little sour, pleasant to taste. Snack with a very low calorie, so you can safely eat those who watch their figure.

For a quick salad with cabbage you need:

• Cabbage forks - 370 g;
• Juice half a small lemon;
• Sugar - 25 g;
• Fresh carrot - 170 g;
• Salt - 8 g;
• Oil - 65 ml.

Instant cabbage salad:

1. Cabbage to clear from the leaves located on top, rinse the rest with water, cut thinly. Put the mass in the dish, sprinkle with salt, stretch your hands to make the juice.
2. Wash carrots, peel, chop with a coarse grater.
3. For the sauce, mix the butter with lemon juice, sugar. Wait until the grains of sugar dissolve.
4. Fold the products in a bowl, fill them with the resulting sauce.

Cabbage salad in a hurry

This simple recipe has been known to everyone since the 90s, when it acquired a significant peak of its popularity. This dish was prepared only for special occasions, for holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.

Raw materials (for 4 servings):

• Crab sticks - 260 g;
• Cabbage head - 340 g;
• Cucumbers - 140 g;
• Sweet corn - 180 g;
• Salt - 6 g;
• Mayonnaise - 70 ml.

Cabbage salad is quick and tasty:

1. Peel crab sticks from the package, chop them into small cubes.
2. Rinse the cabbage, clear from unnecessary leaves, chop finely the remaining part. Put the resulting straw into a dish, mash it with salt to make the juice stand out.
3. Onion peeled, cut into small cubes.
4. Cucumbers should be dense and young, with a strong aroma of freshness. Separate the tips with a knife, and chop the vegetables themselves.
5. Corn open, drain the marinade, and add the grains themselves to the salad.
6. Mix the products, season the salad with mayonnaise.

Whipped up white cabbage salad

The recipe contains very unusual products in their combination, which ultimately form a very tasty salad. But still the snack belongs to the category of fast, although not very popular dishes. The freshness of vegetables in the recipe is perfectly combined with soft cream cheese, and the spice of ginger gives the dish a sharp tinge.

Ingredients for cooking salad (for 4 servings):

• White cabbage - 350 g;
• Pepper sweet - 2 pieces;
• Feta cheese - 130 g;
• Onion - 1 pc;
• Ginger root - 40 g;
• Lemon juice - 30 ml;
• Salt - 6 g;
• Pepper ground - 3 g;
• Greens - 35 g;
• Olive oil - 60 ml.

Cooking process:

1. Cabbage to prepare for cutting. To do this, it is necessary to clean the head of the outer leaves, and rinse well from dirt. Chop a vegetable into fine straws.
2. In Bulgarian pepper, separate the stalk together with the seeds, wash, cut into strips.
3. Cream cheese cut into cubes of large size.
4. Ginger peel and rub on a fine grater.
5. Greens that you like, wash and chop.
6. Mix lemon juice with vegetable oil, add salt to the same place.
7. Products fill the resulting sauce, mix the salad.

Quick-cooked pickled cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your close people hungry and prepare a tasty dish in a short time. In addition, cabbage salad with beetroot, saturated with vitamins and nutrients, which is very important for the body. Cabbage salad with beetroot is a great option for an easy meal and is also useful for those who are concerned about the correctness of their food.

   Calorie: Not specified
   Cooking Time: Not Specified

Necessary components:

- 1 cabbage,
- 1 carrot,
- 1 clove of garlic,
- 1 teaspoon sugar
- 0.5 tsp of salt,
- 3 teaspoons of vinegar,
- 3 teaspoons of vegetable oil,
- 2-3 peppercorns.

Step-by-step recipe with photos:

Cabbage shred not very small pieces.




  Peel the carrot and grate it.




  Cut the garlic. You can squeeze it through the garlic, but it is better, nevertheless, cut.




  Put cabbage in a large bowl.

In winter and early spring is not enough of vegetables  and fruits that are so abundant in the summer on our table. And you want something fresh and tasty. But you can cook a delicious salad from the few vegetables that are found in the winter in our fridge. This light can be called one of the variants of sauerkraut.

Portions for 8 people.

To prepare   cabbage and bell pepper salad in brine, we need the following ingredients:

•   white - 2 kilograms;
• Carrots - 3, 4 pieces;
• Garlic - 2 cloves;
• Bulgarian pepper - traffic light - 2 pieces;
• Vegetable oil - 0.5 cups;
• Drinking water - 2 glasses;
• Salt - 1 tablespoon with a hill;
• Greens (parsley, dill) - 1 bunch;
• Sugar - 0.5 cup;
• Table vinegar - 0.5 cups.

Cabbage and pepper salad in brine - recipe

Wash carrots, peel and grate on a coarse grater. Then chop the cabbage into medium pieces. Cabbage a little pripyat to be softer.

Take 2 cloves of garlic and squeeze them with a special device into the salad.

Bulgarian pepper cut into 4 parts and chop into thin strips.

Cut the greens as usual, rather finely.

Then prepare the brine: 2 cups of water, 0.5 cups of oil, 0.5 cups of sugar and boil the salt in a small container. Let this solution cool slightly and add vinegar to it. Still warm solution pour the mixed vegetables. And we will ram them a bit.

Cover with a lid and remove in a cool place. The next day, the salad can already be eaten. Salad from cabbage and Bulgarian pepper in brine  You can improve a little, lay it in layers in a specially prepared container. And in the middle, put the fresh cucumber cut into slices. The volume of the salad is quite large. Transfer to a container with a lid and store in the refrigerator. This recipe will become a constant companion of your table, because it is eaten pretty quickly.

And in the offseason, you just need to stock vitamins. For example, cabbage contains carotene, folic acid, phosphorus, potassium and calcium salts. Bulgarian pepper is unique in its composition, it is a real “treasure chest” with the necessary components and vitamins for health, which list does not make sense.

Cabbage in hot brine is a very familiar dish that is cooked in minutes. In this recipe uses the most affordable ingredients, so make such a snack under the power of each. Sauerkraut comes out very juicy, crispy and incredibly tasty. It can be served on a plate with different pickles, marinated cucumbers, tomatoes, bell peppers are perfect - you get a great snack "assorted". From such a blank you can make quick salads, such as a vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for cooking first courses, side dishes, casseroles, pies.

Taste Info Vegetable Snacks

Ingredients

• White cabbage - 1 kg;
• Carrots - 200 g;
• Garlic - 1 head;
• Water - 1 l;
• Salt - 2 tablespoons l .;
• Sugar - 100 g;
• Vinegar - 80 ml.

How to cook cabbage with garlic and hot pickle, quick cooking snacks

White cabbage, rinse under water and remove the top leaves. Cut off all damaged areas of the vegetable with a sharp knife. Divide the head into several quarters or parts so that you can comfortably grind it. Use a sharp knife to cut cabbage into medium or small straws. You can also use a food processor or a special shredder. Put the chopped cabbage in a large bowl, so that later it would be convenient to mix it with the other ingredients.

Peel and rinse carrots under running water. Grate it on a coarse grater or chop it into thin strips, then add to the bowl of cabbage. Also peel the garlic cloves, and try to cut them into smaller pieces, slices or sticks. You can use a float or special press. Add to the rest of the vegetables.

Now you need to do hot pickle for instant cabbage. Bring one liter of water to a boil, add salt, sugar and pour in vinegar. Optionally, you can put a bay leaf and a few carnation flowers. Stir the brine well and bring it to a boil.

Transfer the vegetable mass to a convenient container or container with a lid. Fill it with hot pickle and lightly tamp with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, do not worry, after some time the cabbage mass will settle. Cover and leave to infuse for 1.5-2 hours, in a room with room temperature.

Cabbage with garlic in hot pot is fully cooked. Put it on a beautiful dish, garnish with greens and serve as a salad or use for cooking other dishes. Keep the workpiece in the refrigerator, covered with a lid. Enjoy your meal!

Mistress note:

• The longer the cabbage will stand, the tastier it will be. This is the beauty of almost all pickles.
• In the process of cooking, you can add a few apples. They should be peeled and grated. Cabbage will acquire an original taste.
• If you use such cabbage for making salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
• Try also the recipe, it uses hot pickle too.

I propose to cook my favorite salad: delicious pickled cabbage, which can be eaten after 12 hours. This vitamin salad in my family almost every day on the table. It can be harvested and stored in banks, and you can immediately submit to the table.

Ingredients:

• white cabbage - 1 kilogram (small forks);
• carrots - 1 piece;
• sweet pepper - 1 piece;

for marinade;

• water - 0.5 liters;
• vinegar 9% - 6 tablespoons;
• sugar - 7 tablespoons;
• salt - 1 tablespoon;
• hard cheese - 100 grams;
• sunflower oil - 80 milliliters.

Delicious pickled cabbage. Step-by-step recipe

• For cooking pickled cabbage, we need to take an enamel pan and boil water in it.
• Add salt, sugar and vegetable sunflower oil to boiled water. We mix everything so that the bulk ingredients dissolve: and only then add vinegar.
• Remove the pan from the stove leave.
• Council Vinegar should be poured into the marinade when it is well heated, but removed from the stove because the vinegar evaporates during boiling.
• Separately, we rub carrots on a large grater: previously washed and peeled. We cut the sweet bell pepper.
• Cabbage forks cut or grate for cabbage. For this salad you need to take cabbage of medium and late varieties of maturity. Early cabbage for pickling and salting is not good, because it will be too soft.
• Mix vegetables: you can do it by hand.
• Cabbage salad laid out on the banks. From such a quantity of vegetables, one liter jar and one half liter jar are obtained.
• Fill our cabbage with hot pickle: it is precisely because of this that the cabbage and pepper salad will be ready the next day.
• When the cabbage salad in the banks cool, put it in the fridge. And leave for 12−16 hours.

Council In the marinade, you can add bay leaf, allspice, pepper peas and even cloves, if someone loves. And for sharpness, cut a third of a pod of red hot pepper.

• When serving, cabbage can be tacked with parsley. Marinated cabbage is very crispy and tasty.

If you have a lot of cabbage, then I suggest you another way to salting cabbage.

• To do this, cut the cabbage into strips. The thinner the straw, the faster the cabbage will ferment. We rub one carrot on a large grater. All thoroughly mixed in a large bowl. Cabbage needs to be well salted: with a calculation of 3 tablespoons of rock salt per kilogram of cabbage. Do not be afraid to salt the cabbage.

Council For salting vegetables, cabbage, cucumbers, tomatoes, you need to take only rock salt: not in any way iodized!

• Next: sprinkle cabbage with dill seeds over the salt. And still mix. Let the cabbage stand for 5 minutes and place it in jars, pressing it tightly (ramming). To prepare pickles jars can not be sterilized (do not boil).
• Next, we pierce the cabbage with a knife in a jar to the very bottom in several places. This is necessary in order to leave the gases, which are formed in the process of leaven. Cover the jar with cabbage with a napkin and remove in a warm place. After 3-4 days of cabbage will be ready for use. It can be stored in the refrigerator or in the basement. If you like more sour sauerkraut - then leave it for a day in a warm place.
• This sauerkraut can be served with onions and vegetable oil. And it is perfect for filling in pies, dumplings. You can also simmer and fry it. Especially good cabbage dishes during Lent. During heat treatment in a sauerkraut, you can add a little fresh, grated. Then the dish will not be so sour.
• Council If you do not have fresh cabbage, and pickled a little peroxide, you just need to rinse it in cold running water: the excess acid will leave and the cabbage will be suitable for further cooking.

There is another way to cook pickled cabbage with hot pickle.

• For this salad, cabbage leaves cut into small cubes: about 3-4 centimeters. Put them in the pan, not all at once, but in parts.
• On top of the cabbage put sliced ​​raw beets into circles: you need to take three small beets per kilogram of cabbage. Spread sliced ​​carrots on beets, and slices of garlic on top (one head of garlic is needed for this salad). And again we repeat: cabbage, then beets, carrots and garlic.
• When all the vegetables are folded into the pan, they must be filled with hot marinade. The proportions of brine ingredients can be taken from a quick-recipe pickled cabbage with carrots. Cooking technology is the same.
• When the vegetables poured in the marinade have cooled, remove the saucepan with the cabbage in a cold place so that all the vegetables are saturated with the marinade. After 3-4 days of cabbage can be served at the table. It will be not only very tasty, but also presentable. Her little red leaves will be a good decoration for any table, and a sweet and sour taste is a great addition to meat or fish dishes.

Salad of pickled cabbage with carrots can be prepared at any time of the year, but it is especially good in the autumn when all the vegetables are ripe and filled with juices - and they are not expensive at all.