Spicy cabbage with vinegar is the perfect complement for almost any holiday table or a simple dinner with family.It is not only delicious, but also snacks, which is used for the preparation of the simplest set of products.If you prefer, you can cook a delicious cabbage with vinegar and garlic in the winter to diversify family dinner or entertain guests who came unexpectedly.
cabbage with garlic and vinegar: recipes
- bay leaf - 3-4 pieces.
- 9% vinegar - 2 tablespoons.l.
- Vegetable oil - 225-250 g
- Sol - 1,75-2 Art.l.
- Sugar - 130-150 g
- water - about 1 liter
- Red pepper - 1 ch. L.
- Garlic - 3-4 cloves
- Carrots - 1-2 pieces.
- Cabbage - about 3 kg
- first take the cabbage and remove all of the upper leaves, as they will not be useful to us, and then cut into squares.
- Good and clear my carrot, shred (you can cut carrot any form, here it all depends on personal preference).
- In a deep bowl, mix carrots and cabbage, red pepper introduce, garlic (crushed with
- All good mix and the resulting mass shift the vegetable into a clean jar.
- now begin to prepare the brine, whereby the finished cabbage is crisp and very tasty.
- The ladle pour the water (about 1 liter) and put on the stove.Once the water starts to boil, enter the salt, vegetable oil, sugar and vinegar.
- Ready to pour brine cabbage and jar lid.
- Next cabbage at the time of leaving until it has cooled to room temperature (about several hours), and then overnight in a refrigerator.
- With this recipe, you can still cook and incredibly tasty cauliflower with garlic.
Pickled cabbage with garlic, vinegar and beets
If you liked the previous recipe, but you want to add some fun, then you should consider the following variant of the preparation of pickled cabbage with garlic, vinegar and beets.
- Garlic - about 1 head
- 9% vinegar - 90-100 g
- bay leaf - 2-3 pcs.
- Sunflower - 90-110 g
- Sol - 1.25-1.5 Art.l.
- Sugar - 90-100 g
- Water - 500 g
- Beet - 1-1.5 units.
- Carrots - 2-3 pcs.
- Cabbage - 1.25-1.5 kg
- first take the cabbage and clear from all of the upper sheet, as they no longer need us.
- Prepared cabbage cut into squares.
- My carrots, peeled, then ground to a coarse grater (carrot suit, cut into strips).
- Take my beets and carefully, then peeled and also as carrots cut into strips.
- In a deep bowl, mix the prepared vegetables and move them in a saucepan, add the chopped garlic through a press.
- now begin to make a marinade - separate mix water, salt, sugar, bay leaves, vegetable oil.
- Put the mixture on the stove and bring to a boil, then pour the brine produced cabbage and cover the pan with vegetable cover.
- reserve exactly vegetables per day.
- After this time, delicious pickled cabbage with garlic, vinegar and beets completely ready.
- If you like tapas, while during cooking, add the marinade a little chili pepper, cabbage which will give an extra piquancy.
Fast cabbage with vinegar 4 variants prescription
cook delicious cabbage with vinegar can be for a few simple recipes.
- Sugar - Article 0.5.l.
- 9% vinegar - 1 tbsp.l.
- Vegetable oil - 90-100 g
- Garlic - 2-3 cloves
- Carrots - 2-3 pcs.
- Large salt - Article 0.5.l.
- Cabbage - 1kg
- first take the cabbage, removing all the top leaves, cut it into strips.
- Carrot well my, peeled and crushed by a coarse grater.
- Garlic peeled and passed through the press.All
- shift the prepared vegetables in a fairly deep pot (if desired can use a bowl).
- In a separate container, do the brine - water dissolve the salt and sugar, add the vegetable oil, and in the end we introduce vinegar.All components are thoroughly mixed.
- Put a bucket with brine on the stove and bring it to a boil.
- Once the marinade to boil, remove from heat and pour the vegetable mixture.
- Cover cabbage cover (if you put it in a bowl, cover with a plate can larger, turning upside down), and put on top of the yoke.
- cabbage reserve in a warm place for about 6 hours.
- After this time, salt the cabbage is completely ready and can bring to the table.
- salt - 1,5-2 Art.l.
- Sugar - 0.75-1 Art.l.
- Vegetable oil - 1/3 Art.l.
- 9% vinegar - 90-100 g
- Beet - 2 pcs.
- Cabbage - about 2 kg.
- Carrot - 2-3 pcs.
- first prepare cabbage - shinkuem her thin strips (if desired can grind using a blender, but not too finely).
- Beets and carrots washed, peeled, then shredded on a grater (large).
- We shift all the vegetables in a deep saucepan and mash your hands thoroughly, until it begins to stand out juice.
- Now make the marinade - a separate dipper mix the vinegar, sugar, vegetable oil, salt.Put the mixture on the stove and leave it for a while, until it boils.
- brine Ready to fill all the vegetables, and the top cover with a plate, put the load on it.
- about 5 hours snack will be ready, and it can bring to the table.
- pepper - 2-3 pcs.
- bay leaf - 2 pcs.
- sugar - 1 tbsp.l.
- Salt big - 2 tbsp.l.
- Vegetable oil - 1 tbsp.l.
- vinegar - 1 tbsp.l.
- carrot - 500 g
- Beets - 500 g
- Cabbage - 1 head (1-1.5 kg)
- Take the cabbage and cut it into 8 approximately equal parts, remove core, soit is no longer useful to us.
- Washed and peeled carrots with beets shred on a grater (large).
- we shift all the vegetables in a pan, and in the meantime start to prepare the marinade.
- In a separate dipper mix vinegar, vegetable oil, large salt and sugar, add the peppercorns and bay leaf.
- Once the brine to boil, remove it from heat and pour into a saucepan with vegetables.
- reserve cabbage under the oppression of approximately 8 hours.
- After this time fully prepared snack, and you can apply it to the table.
- Cabbage - about 3 kg.
- Large salt - 2-2,5 st.l.
- vinegar - 2-2,5 st.l.
- Black pepper peas - a few pieces.
- red pepper - 1 ch. L.
- Garlic - 1 clove
- carrot - 500 g
- first shinkuem cabbage.
- shred carrot on a coarse grater, garlic passed through the press.
- Carrots mixed with pepper and garlic
- Making pickle - pour in a bucket of plain water (1 tbsp.) And dissolved in it, salt, sugar, acetic essence.Put the mixture on the stove and leave it for a while, until it boils.
- into a deep pan and spread layers of cabbage mixture of carrots, peppers and garlic.
- Pour brine and finished on top of the cabbage, put the yoke.
- In that case, if you make enough brine and it will not cover the cabbage, do not worry, as it will let a lot of juice after a couple of hours.
- insist that you need a snack during the day.
- Ready salad can be refrigerated for a long period of time, expanding it to separate jars.
cabbage with vinegar and oil: the recipe
very tasty and tender sprouts get prepared for the following recipe:
- Garlic - 1-2 teeth
- Sugar - ½ hours. l.
- Salt fine - ½ hours. L.
- Apple vinegar - about 20 grams
- Vegetable oil - 110-120 g
- Onions - 1-1.5 units.
- Carrots - 250-300 g
- Cabbage - 650-750g
- first engaged in the preparation of cabbage - remove all the upper leaves, so kakoni we no longer need.Then cabbage finely shinkuem (can use a blender, but not very finely chopped cabbage).
- Onions cleaned from the husk and cut thin half-rings.My
- , peeled and crushed on a grater (large) carrot.
- We shift into a separate bowl of carrots, cabbage, onions - all the ingredients are well mixed.
- Now make salad dressing - mix the vinegar, vegetable oil, chopped garlic (the best way to put him through the press), introducing the salt and sugar.All components are thoroughly mixed.
- The finished dressing over the vegetables and pour all interfere.
- reserve cabbage for about 20 minutes so she could marinated.
- After this time, cabbage salad with vinegar and oil is ready, and it can bring to the table.
- Red cabbage.Recipes for salads
- Cabbage Georgian: recipe
- Cabbage in Korean recipe
options cabbage salad with vinegar great variety!You can opt for a recipe in the winter, which is prepared with hot brine or salted vegetables fast.The latter will be ready within 4 to 6 hours. The coleslaw is great variety to your everyday table, and the festive menu is perfectly suitable as a snack.