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Very tasty and healthy. Instant pickled cabbage with beets

Very tasty and healthy. Instant pickled cabbage with beets


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Instant pickled cabbage with beets is an excellent appetizer that can be served not only to the everyday table, but also to please guests.

Unlike fermentation, the pickling process lasts from several hours to several days, so you don't have to wait long for the opportunity to taste a delicious dish.

There are many recipes for quickly and tasty pickling cabbage for consumption in just a few hours or rolling it into jars for the winter, which allow you to preserve the maximum amount of valuable substances.

Benefit and harm

Cabbage, marinated with beets, not only diversifies the menu in winter, but also saturates the human body with useful vitamins, macro- and microelements. Vegetables in this cooking option are pickled almost immediately, retaining the maximum amount of nutrients.

Pickled cabbage with beets contains:

  • organic acids;
  • alimentary fiber;
  • potassium;
  • calcium;
  • sodium;
  • magnesium;
  • phosphorus;
  • iodine;
  • chromium;
  • manganese;
  • vitamin C;
  • B vitamins;
  • vitamin PP.

Due to its low calorie content (51.4 kcal per 100 grams of product), cabbage can be safely consumed by people seeking to lose weight. With this variant of harvesting, vegetables contain a minimum amount of acid, so they are an easier product for the digestive system.

Among the useful properties of the product are the following:

  • strengthens the immune system, helping to cope with colds, vitamin deficiency, stress and overwork;
  • helps to restore the intestinal microflora, improves its peristalsis due to the fiber content;
  • lowers cholesterol;
  • promotes better heart and kidney function;
  • accelerates metabolism.

Since pickled cabbage contains a large amount of coarse fiber in its composition, it is not recommended to eat it for people suffering from colitis, enteritis, as well as those who have had myocardial infarction.

Attention! Pickled cabbage should be used with caution by nursing mothers. This product can cause flatulence, bloating, or bowel upset that may affect your baby.

You can find more information about the benefits, dangers and calories of pickled cabbage here.

The best varieties for pickling

In order for pickled cabbage to turn out tasty and to be stored for a long time, it is important not only to follow the cooking recipe exactly, but also to choose the right variety. For pickling and pickling, it is best to use mid-season and late varieties of white cabbage. Its heads of cabbage ripen for a long time, but at the same time they turn out to be large, dense and juicy. They are most suitable for workpieces due to their high sugar content in their composition.

The best varieties for harvesting:

  1. Glory 1305. Has a rounded shape, weight does not exceed 5 kg. Differs in excellent external and taste qualities, high yield and long shelf life.
  2. Present. It is considered the most popular among gardeners. Even under the most unfavorable conditions, a large harvest can be obtained.
  3. Belarusian. The best variety for pickling and pickling. The product retains its taste and useful qualities until April.
  4. Moscow late. Heads of cabbage, reaching a weight of 8 kg, do not crack, have a sweet taste.
  5. Kharkov winter.
  6. Valentine f1. A late-ripening hybrid suitable for cultivation in the southern regions of Russia.
  7. Geneva f1.
  8. Turkiz. The variety, bred by German breeders, was perfect for Russian conditions. Differs in resistance to drought and various diseases, heads of cabbage do not crack.

The quality of the heads of cabbage is also of great importance. Choose as large and dense forks with light leaves as possible. A good ripe cabbage fork "bounces" when pressed.

How to marinate deliciously, recipes with photos

Next, the preparation of delicious pickled cabbage with beets will be considered and options for the best recipes with photos will be presented.

The quick way to cook cabbage with beets is good because you can try the appetizer in a few hours. There are a lot of options for harvesting pickled cabbage for the winter, but they are all united by the fact that vegetables are poured with hot marinade.

At the same time, cabbage and beets remain juicy and crispy and retain their beneficial properties. Cabbage prepared according to this recipe should be consumed within two weeks, otherwise it may turn sour.

Classical

Delicious ruby-colored pickled cabbage will be ready to serve in 5-6 hours. To cook cabbage with beets you will need:

  • white cabbage - 2 kg.;
  • large beets - 1 pc .;
  • carrots - 2 pcs.;
  • vinegar 9% - 100 ml.;
  • water - 1 l.;
  • sugar - 100 g;
  • vegetable oil - 120 ml.;
  • salt - 40 g.

Preparation:

  1. The cabbage heads are washed, the top green leaves are removed and chopped. For pickling, the forks do not need to be cut into thin strips. Some people prefer to chop the cabbage into squares. Put the chopped cabbage in a deep and wide bowl, sprinkle with salt and lightly crush with your hands so that it gives juice. After that, the volume of the product should be approximately halved.
  2. Beets for pickling are bright red, sweet, without white streaks. It is thoroughly washed in running water, peeled and rubbed on a coarse grater. Do the same with carrots.
  3. For the marinade, pour water into the pan, add salt and sugar. After the liquid has boiled, the dishes are removed from the heat, oil is added, boiled again, after which vinegar is added.
  4. Shredded vegetables are laid out in glass jars, poured with hot marinade and covered with plastic lids. The snack will be ready in about five hours. The present pickled cabbage is even tastier.

We bring to your attention a useful video with a variation of the classic recipe for pickled cabbage with beets:

"Pelustka"

This recipe for pickled cabbage with beets came from Georgia, but it got its name thanks to the Ukrainians. Indeed, translated from Ukrainian "pelyustka" means "petal". Externally, pieces of cabbage in beet juice resemble pink flower petals. Garlic is a must in this recipe.

Preparation:

  1. The top leaves are removed from the thoroughly washed head of cabbage, cut into four parts, and the stump is removed. Then the cabbage is cut into slices about three centimeters thick.
  2. Beets and carrots must be crumbled, garlic thinly sliced.
  3. Bring water to a boil in a saucepan, add sugar and salt. After cooling to a warm state, pour in oil and vinegar, mix thoroughly.
  4. Vegetables are laid out in layers in glassware, carefully tamped, then poured with marinade, closed with a loose lid. The product will be ready in a day.

Pickled cabbage with petals is best obtained if you use late varieties with firm fresh leaves for its preparation.

We offer you to watch a video on how to cook Pelustka pickled cabbage:

Options for cooking pickled cabbage in Georgian style with beets, information on the benefits and dangers of such a dish, as well as recommendations, you will find in a separate material.

"Provencal"

Another very famous recipe for making pickled cabbage is called "Provencal". In this option, in addition to the ingredients already mentioned, bell pepper is necessarily added. It gives the dish a special piquancy and original taste. For 1 kg of white cabbage, you should take one bell pepper.

Preparation:

  1. Remove the top leaves from the cabbage, chop the rest of the forks with a sharp knife into thin strips, put them in a deep bowl, sprinkle with salt and knead with your hands until you get juice.
  2. Bell peppers are cut into strips, beets and carrots are grated on a coarse grater. If desired, can be cut into cubes or strips. Chop the garlic with a knife or using a garlic press.
  3. The ingredients are mixed and poured over with hot marinade. Marinade is made from water, oil, vinegar, salt and sugar. Pour the cabbage with marinade, cover with a flat plate, put a load on top and leave it indoors for 5-6 hours. After that, the dish is ready to eat.

Various recipe options

Cooking options for pickled cabbage may vary depending on the culinary taste. Some people make kale without vinegar, adding citric acid as a preservative. It is added directly to the jar before pouring the marinade.

Cabbage with beets, pickled with raisins, has an original sweet taste. Dried fruits are added to chopped vegetables and poured with marinade.

For those who love the sour taste of the marinade, cabbage cooked with lemon and honey is suitable. For cabbage forks weighing about three kilograms, you will need one large lemon and half a glass of honey. There is no vinegar in this cooking option. Cut the lemon into slices and put it in a jar along with other vegetables. For the marinade, bring the water to a boil by adding honey and salt to it. Cabbage is poured with boiling liquid, the jars are closed with plastic lids.

The benefits of pickled cabbage will increase if you add ginger to it. This root vegetable boosts immunity and helps maintain youth and beauty. Ginger, peeled and cut into thin slices, is placed in a bowl along with the rest of the vegetables and poured with hot marinade.

Serving dishes

Pickled cabbage with beets can be either an independent dish or served with meat, fish, boiled potatoes. This beautiful pink appetizer is placed in a beautiful salad bowl, poured with vegetable oil, sprinkled with green onions and dill and served on the festive table.

  • Pieces of red cabbage can be placed on a platter with baked meat or fish.
  • Pickled cabbage is used to make a filling for pies and pancakes.
  • It is an ingredient in many vegetable and meat salads.
  • An excellent vinaigrette will turn out if you add boiled potatoes, beets, carrots, pickled cucumbers and peas to pickled cabbage.

There are a lot of options for cooking pickled cabbage with beets. Each housewife can cook this simple dish and please her family.


Watch the video: Craigs Kitchen - Sauerkraut (June 2022).


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