I got this recipe by inheritance, although in the original recipe the amount of ingredients is such that my not the smallest refrigerator would hardly contain all the marinated cabbage, so I proportionally reduced the recipe. Now, if you want to make a lot of pickled cabbage, then just proportionally increase all the ingredients. The cabbage head, taken as a base, was medium-sized and weighed about one and a half kilograms.
Probably, this pickled instant cabbage can be stored for a long time, but I did not try it, because after they appear in the refrigerator, they eat it almost immediately, it is good to let them stand for a day.
They sell similar cabbage in the markets of pickles, but the local grandmothers do not inspire me with trust, and this recipe takes almost no time: you can cook cabbage very quickly.
- Cooking time: 30 minutes.
Ingredients for Quick Marinated Cabbage
- a head of cabbage of average size;
- one big carrot;
- garlic head;
For the marinade:
- 500 ml of water;
- 100 grams of granulated sugar;
- 100 g of 6% vinegar;
- 100 ml of vegetable oil;
- 20 g of salt;
- black pepper, juniper berries, cumin, cloves, bay leaf.
Method of Cooking Pickled Instant Cabbage
Cut cabbage stump, then cut cabbage into large squares. In this recipe, the more cabbage slices, the tastier.
Cut the carrot. If the carrot is large enough, you can cut it into slices of medium thickness, and from them cut out any figures with a cookie mold. I have a set of molds for Valentine's Day, so the hearts came in handy. Add chopped carrots to cabbage.
Making marinade. Pour 500 ml of hot water into a wide saucepan (marinade boils in it), add vinegar, salt, sugar, stir until salt and sugar are completely dissolved, pour in vegetable oil. From spices we put 6 black peppercorns, two bay leaves, 5-6 juniper berries, a tablespoon of cumin, a few carnations. Put the marinade on the stove, bring to a boil, boil for 1-2 minutes. We clean the garlic head, cut each slice into about three parts, add them to the cabbage and carrots. Fill the vegetables with hot marinade.
When the marinade is a little cold, mix all the ingredients thoroughly, and since this cabbage is not intended for long-term storage, and you can not worry about sterility, you can mix the ingredients with clean hands, at the same time disassembling the pieces of cabbage on small pieces.
When the marinade is completely cool, we put a plate on the cabbage with a load so that vegetables do not look out of the marinade. We remove the dishes with pickled cabbage on the bottom shelf of the refrigerator, and try to forget about it for a while. It is difficult, as the smell spreads very appetizing.
In principle, after 24 hours, pickled cabbage can be eaten, but if you keep it in the refrigerator for three days, the fermentation process will do its job, and pickled cabbage will become so tasty that you can eat it all at once. But it is better to put them in banks, eat them gradually, and keep them in the refrigerator for no more than a week.