You can pickle cabbage for the winter in slices, and not just chopped. It turns out to be very tasty, crispy, it can be added to salads and vegetable soups, and marinade can be used to make sauces. How to cook such a dish correctly, read below.
Tips for choosing and preparing ingredients
To prepare pickled cabbage in slices, you need to take products of late and medium ripening period - early varieties are not suitable for these purposes. Heads of cabbage should be tight, without mechanical damage and left behind by pests. The top leaves must be removed from the forks, then rinse the vegetables and divide into several parts to remove the stalk. All products that involve the use of a specific recipe must also be cleaned, washed and dried.
Sliced Cabbage Recipes
First you need to prepare containers for preservation, cooking brine. All kitchen utensils that are needed must be washed with soda. Sterilize jars in a water bath. Also, work surfaces should be prepared on which products will be cut.
Did you know? Tomato is one of the vegetables that, after heat treatment, not only do not lose their beneficial qualities, but also increase them.
In all the recipes below, cans with finished raw materials can be rolled up with tin lids or covered with nylon caps. Products will be equally well stored in both cases.
Crispy cabbage slices
1 can for 3 l40 minutes
black peas
5 pieces.
Nutritional value per 100 g:
Shred cabbage in large pieces of the same size.
Cut the carrots into circles.
Pour water into a container for boiling, add spices, bring the liquid to a boil, turn off the heat. Pour in vinegar essence, mix.
Place spices with garlic on the bottom of the marinating bowl.
Loosely fold the carrots with cabbage, alternating them in layers.
Pour the raw material with marinade - pour the liquid to the very edges of the vessel.
Close the container with a capron lid, wait for it to cool completely, and then move the finished snack to the refrigerator.
Shred cabbage in large pieces of the same size.
Cut the carrots into circles.
Pour water into a container for boiling, add spices, bring the liquid to a boil, turn off the heat. Pour in vinegar essence, mix.
Place spices with garlic on the bottom of the marinating bowl.
Loosely fold the carrots with cabbage, alternating them in layers.
Pour the raw material with marinade - pour the liquid to the very edges of the vessel.
Close the container with a capron lid, wait for it to cool completely, and then move the finished snack to the refrigerator.Video recipe
Crisp cabbage slices Video recipe: Crisp cabbage slices
Did you know? Sour cabbage soup used to be called not soup, but a spicy carbonated drink made on the basis of cabbage.
With apples
1 can for 2 l40 minutes
allspice and black peas
6 pcs.
coriander in grains
1 tsp
sunflower or corn oil
4 tbsp. l
Nutritional value per 100 g:
- Shred cabbage in pieces, apples in slices.
- Rub carrots on a grater.
- Place all spices on the bottom of the marinating vessel. Put garlic there.
- Lay in a container all crushed ingredients.
- Fill the raw materials with oil.
- Bring the water to a boil, add spices, acetic acid. Boil again.
- Fill the container with the fruit and vegetable mixture with hot brine.
- Cover the jar with a capron lid. Allow to cool, then rearrange in refrigerator.
With bell pepper
1 can for 3 liters 2-3 hours
parsley
50 g (1 bunch)
acetic acid 9%
100 ml
Nutritional value per 100 g:
- Dice the forks and pepper into strips.
- Parsley to tear with your hands.
- Mix all the vegetables, put in a pan.
- Boil water, add spices, acetic acid and oil. Boil for a couple of minutes, remove from heat.
- Pour marinade over vegetable salad, insist for 2 hours, cover with a lid.
- Transfer the lettuce into a prepared container, cover with a nylon cover and transfer to the refrigerator.
With horseradish and garlic
1 can for 2 l 1 hour
horseradish root
30 g (you can 50 g for spiciness)
carrot
1 PC. large size
vinegar essence 9%
7 tbsp. l
sunflower oil
100 ml
Nutritional value per 100 g:
- Cut all products into approximately equal pieces.
- Add spices, oil and acetic acid to the water, boil.
- Pour brine over the whole vegetable mass in the pickle container, cover with a lid.
- After cooling, move to a cold place.
With cranberries
2 cans per 1 liter 1 hour
black pepper and allspice
6 pcs.
cumin and coriander
0.5 tsp.
Nutritional value per 100 g:
- Grind carrots with a grater, cut cabbage into cubes.
- Boil the brine - salt the water, add sugar, all spices, boil for 5 minutes, pour in acetic acid.
- Place the raw materials in jars, fill with brine, roll up.
- Turn the container over, wrap it with a blanket until it cools completely.
- Move the product to a cold place.
With tomatoes
2 cans per 1 liter 1 hour
black pepper, allspice
5 pcs. to the can
dill and parsley
50 g (1 bunch)
Nutritional value per 100 g:
- Dice the cabbage, carrots and onions into circles, and the tomatoes into slices.
- Parsley and dill to tear with your hands.
- Mix all the vegetables.
- Boil the marinade - boil water, add salt and sugar, pour vinegar, boil for 2 minutes.
- Put spices on the bottom of the cans, put the vegetable mixture.
- Pour sliced vegetables with marinade. Roll up the cans.
Important! Tomatoes must be taken slightly greenish so that they are dense.
Terms and conditions of storage
The considered type of workpieces can be maintained throughout the year subject to the temperature regime within +3 ... + 10 ° С and in the absence of lighting. Pickled cabbage, sliced, is one of the options for a great winter snack. You can cook it in a variety of interpretations, combining with various types of vegetables and spices.
