Most often, various pickles are on the table as snacks, be it whole salads, cucumbers, tomatoes, radish and, of course, no table can do without cabbage. But is it possible to salt the red cabbage representative of the cabbage family?
Of course, yes, and from our article you will learn how to quickly and tasty salt the red cabbage at home. We will share with you the best recipes for salted red cabbage. You can also watch a useful video on this topic.
Pickling
Salting or salting - a way to preserve food with salt, which does not allow bacteria and mold to develop in food. After this treatment, products almost completely retain their taste and nutritional properties.
Differences from pickling and pickling
But the difference between salting and pickling is big. Marinating is a canning method that uses a strong pickle to preserve the product for a long time. When salting products continue to live in a special biosphere of enzymes and fungi, while in the marinade all life is killed. Thereby when salting products preserve their properties better.
The benefits of salted red vegetables
Purple cabbage contains more vitamin A than normal (you can find out here about how red cabbage differs from white cabbage). And after eating 200 grams of this vegetable, you will provide your body with 89% of the daily requirement of vitamin C. It also contains much more fiber than the same fiber. A large number of anthocyanins, a natural antioxidant that fights cancer, normalizes the number of leukocytes in the blood, strengthens blood vessels, and prevents premature aging.
Also contained in cabbage:
- vitamins K, E, PP, group B;
- phosphorus;
- magnesium;
- potassium;
- calcium;
- iodine;
- copper;
- silicon;
- iron;
- manganese;
- amino acids;
- phytoncides;
- carbohydrates;
- Sahara;
- enzymes;
- bioflavonoids.
In this way, Krasnokochanka positive effect on pressure, on the thyroid gland, kidney work. This vegetable contains a lot of non-digestible dietary fiber, so the feeling of satiety persists for a long time.
Cabbage contains per 100 grams - 20 kcal, 2 grams of protein, 0 grams of fat, 6 grams of carbohydrates.
Read more about the benefits of red cabbage and the possible harm from eating a vegetable, read here, and from this article you will learn about which varieties of red cabbage are the best.
Marinated recipe
Ingredients:
- Red cabbage - 3 kg.
- Bay leaf - 5-6 pieces.
- Garlic - 1 small head.
- Pepper black peas - 5 peas.
- Pepper sweet peas - 5 peas.
- Dried cloves - 5 pieces.
- Sugar - 2 tablespoons.
- Neodated salt - 2 tablespoons.
- Table vinegar 9% - 5 tablespoons.
- Boiled water at room temperature - 1 liter.
Cooking method:
- Prepare cabbage: remove damaged upper leaves.
- Slip it into the middle length and width of the strip.
- Peel the garlic, then cut it into thin plates.
- Mix both ingredients in a deep bowl, squeezing.
- Clean sterilized jars.
- Put spices first on the bottom of the jars, cabbage with garlic on top. Try to tamp vegetables as tightly as possible.
- Marinade: Pour water into a saucepan, put on the fire and bring to a boil, add sugar and salt. Boil for 2 minutes and pour in the vinegar.
- Ready marinade pour into the jars with the workpiece.
- Cover and sterilize. Half-liter jars set for 15 minutes, liter for 30 minutes.
- After sterilization, roll the jars with lids. You can eat it in a day, ideally hold it for at least 4 days.
Spicy Purple Snack
Ingredients:
- Red cabbage - 1 kg.
- Beets - 200 - 300 g (2 pieces).
- Carrots - 200 - 300 g (2 pieces).
- Garlic - 4 cloves.
- Pepper sweet peas - 3 peas.
- Pepper black peas - 3 peas.
- Red hot pepper - 1 tsp.
- Neodated salt - 2 tablespoons.
- Table vinegar 9% - 100 ml.
- Vegetable oil - 100 ml.
- Sugar - 1 cup.
- Boiled water at room temperature - 1 liter.
Cooking method:
- Cut the cabbage into strips approximately 3 cm wide. Place in a deep bowl.
- Grate carrots and grated beets for carrots in Korean. Add the vegetables to the cabbage all mix.
- Spread out on sterilized jars. Put pepper and chopped garlic on top of each.
- Salt and sugar dissolve in water, pour in oil and vinegar.
- Bring mixture to a boil, stirring well. Allow the marinade to cool slightly, then pour into the vegetables.
- Lidding banks lids. You can eat it in a day, ideally wait at least 4 days.
Crispy cabbage
Ingredients:
- Red cabbage - 5 kg.
- Sugar - 100 g
- Neodated salt - 100 g
Cooking method:
- Peel the cabbage from the top leaves.
- Chop the straw into a large, deep dish. Add salt and sugar and mix well, squeezing it. Leave for 30 minutes.
- Then put the cabbage in a sterilized jar, tightly tamping it up, not reaching the top of the neck 2 centimeters.
- Cover the jar with gauze, put in a deep bowl and leave in a warm dry place for a day.
- After a day, make a few small holes in the cabbage in order to get the gas out. And leave for another 3 days.
- After 3 days the cabbage is ready, pour into the jar the juice accumulated in the bowl. Put the lid on the jar and put it in the refrigerator or in another cool place. Cabbage is ready.
Purple with beets
Ingredients:
- Red cabbage - 2 kg.
- Carrots - 200 g
- Beet - 150 g
- Garlic - 1 head of garlic.
- Water - 1 liter.
- Sugar - 1/2 cup.
- Neodated salt - 2 tablespoons.
- Ground black pepper - 1/2 tsp.
- Table vinegar 9% - 1 cup (250 ml.).
- Vegetable oil - 1/2 cup (125 ml.).
Cooking method:
- Cabbage chop, put in a deep bowl.
- Grate carrots and beets, add to the cabbage.
- Finely chop the garlic and add to the same bowl. Mix everything.
- Pour the water into a saucepan, add sugar, salt and pepper. Bring to a boil and then add the oil and vinegar.
- Pour the cabbage with hot pickle.
- Press down with a plate and leave at room temperature for 10-12 hours.
- After cabbage spread in jars and put in storage in the refrigerator.
Classic recipe
Ingredients:
- red cabbage - 1 head;
- iodized fine salt;
- 100 grams of oil;
- Table vinegar 9% - 200 ml.
- sugar - 1 tablespoon.
Cooking method:
- Wash and sterilize jars and lids.
- Chop the cabbage into small straws and place in a large bowl.
- Add salt, a little corn or sunflower oil, mix well, squeezing cabbage until juice appears. Leave for 2-3 hours.
- While in a bowl, mix sugar, vinegar and one tablespoon of salt. Stir until completely dissolved solids.
- Lay cabbage and spices in jars in layers, fill all with vinegar pickle, cover with lids. Keep the workpiece in a cool place. You can try in 3-4 days.
How to make a quick fix?
- Five minutes. In the finished cabbage, add, grated on a fine grater root of fresh ginger, 2-3 tablespoons per jar. A quick, original and very simple snack is ready.
- Lenten salad.
- Large boiled 4 small boiled potatoes, mix with a can of canned beans and 150 g of salted cabbage.
- Cut 50 g of pickled cucumbers and onions, add to the rest of the ingredients.
- Season with oil, salt, pepper, mix everything and serve.
- Patties from the finished dough with cabbage. Heat the frying pan with vegetable oil, put 400 g of salted cabbage there and fry for 15 minutes, stirring occasionally. Add 2 tablespoons of tomato paste and fry for another 5 minutes. The filling is ready, shape the patties and fry in both directions.
Board: Ready meals can be served in portions, decorated with greens and a small amount of fresh vegetables.
Conclusion
Red cabbage is an excellent substitute for the usual one; it is not only sweeter, but also healthier.. Having salted it once, you will not only save time on preparing snacks in the future, you will also have the opportunity to cook many other dishes.
