Salted cabbage, recipe

Cabbage is the most common vegetable used all year round in every kitchen. Regularly using it in a fresh or marinated form, you can improve your body by enriching it with a lot of nutritional elements. Salty cabbage, the recipe of which will be offered below, does not lose its useful properties and has good taste qualities. Marinate this vegetable culture in a variety of ways, both independently and with the addition of various vegetables. Let's consider some simple recipes for its preparation.

1. Cabbage salted with beets

Ingredients: one kilogram of cabbage, one hundred and fifty grams of beet, three cloves of garlic, half a glass of vinegar, coriander, bay leaf, bell pepper. For a brine, take one liter of water a half teaspoon of red pepper, two tablespoons of salt, half a cup of sugar and vegetable oil, a bay leaf and cumin.

All the ingredients needed to prepare the brine, you need to boil, cool and add to them vinegar and garlic. Cabbage can be chopped, and can be cut into four parts, removing the cob, add the beetroot, cut into small pieces. The prepared product is placed in a dish, poured marinade and put under the press for three days, the temperature at the same time should be at room temperature.

2. Quick-cooking salted cabbage

Ingredients: two kilograms of cabbage, four carrots, two beets, ten cloves of garlic. For brine, you need to take a glass of water a glass of vegetable oil, a glass of water with diluted in it two tablespoons of vinegar, dill, black pepper, two tablespoons of salt and sugar.

First, it is necessary to thinly chop cabbage, carrots and beetroot, mix everything and put it in a bowl. To prepare the brine you need to mix all the necessary ingredients, allow them to boil and cool. Garlic is laid on cabbage, poured with marinade and put for one night under a press.

3. Cabbage salted (prescription of preservation with addition of plums)

Ingredients: take cabbage and plums from the calculation of 5: 1, peppercorns, cloves, cinnamon. For a pickle, one glass of water is needed per glass of sugar and vinegar, eighty grams of salt.

Cabbage should be finely chopped and lowered into boiling water for several minutes. On one side of the ripe plum is an incision, it is cooked for one minute.

The brine is poured into ¼ of a brine, five peppercorns and cloves are put, a little cinnamon, cabbage and plum, pre-mixed, and the pot is rolled up.

4. Cauliflower salted (summer recipe)

First you need to separate each leaf of cabbage, put them in jars, pour boiling water, immediately cover and let stand for half an hour. After a while, the water is drained and cabbage is poured with hot brine (four glasses of water and one glass of salt), cooled, then put under oppression. Keep this product on the ice.

5. Red-brewed sauerkraut

Ingredients: ten kilograms of cabbage, two kilograms of sour apples, one glass of salt, half a kilogram of onion, thirty grams of cumin.

Apples need to be cleaned, cut, remove the core and cut into strips. Onions are cut into thin strips, cabbage shredded and rubbed with salt. Then, apples, onions and cumin are added to it, everything is mixed, put into a bowl and put under a press. This cabbage is salted, the recipe of which does not provide for its marinade to be poured, because it itself gives off enough juice.

6. Provencal

Ingredients: seven hundred grams of sauerkraut in cabbage, two hundred grams of pickled plums, sixty grams of vegetable oil, forty grams of marinade from under the sink, sixty grams of sugar.

Cabbage is cut into small pieces, sprinkled with sugar, poured with a filling, plums, butter are added to it, and everything is thoroughly mixed. This dish is stored for no more than three days.