If you do not have the opportunity to store pickles and marinades all winter, such as, take a closer look at this recipe sweet and sour cabbage fast food... It is prepared without vinegar and it tastes almost like sauerkraut, but at the expense of hot fill and the addition of sugar, the fermentation process is much faster. You can try it in a few hours, and after a day, juicy crispy cabbage with a pleasant sweet and sour taste will be completely ready. It is not necessary to cook a lot at once and take up space in the refrigerator. It is more convenient to make one or two small jars, and ferment another portion as needed. A minimum of hassle and always at hand the basis for preparing salads, snacks or additives to potatoes, meat dishes... It is enough to pour the cabbage with oil, chop the herbs or add onion- and can be served.
Another plus of this recipe is that cabbage of any kind is suitable for it, you do not need to look exactly late varieties... Due to the rich brine, the cabbage will be tasty and juicy.

Ingredients:

- White cabbage- 500-600 gr;
- carrots - 1 pc;
- water - 0.5 liters;
- sugar - 0.5 tbsp. l .;
- coarse table salt - 1.5 tbsp. l.

Recipe with photo step by step:

Chop half of a small cabbage head with a knife or rub on a shredder thin straw.

We clean the carrots, douse them with water. Rub with shavings through a fine or coarse grater.

Transfer the cabbage and carrots to a saucepan or bowl. It is better to take a container that is not very deep, wider, so that the cabbage is laid out in a low layer. So it will be salted faster.

Add half a tablespoon of salt. We use only stone, non-iodized salt. Grind the cabbage and carrots with our palms so that the vegetables give more juice.

Pour half a liter into a bowl cold water... Add the remaining salt and sugar. Boil the brine over high heat, dissolve the salt and sugar.

Fill the cabbage with hot brine. Drain carefully so that the impurities remaining after dissolving the salt do not get into the cabbage. Or pre-filter the brine through cheesecloth.

Cover the cabbage with a flat plate. We put a load on top, it is necessary that the brine protrudes slightly along the edges of the dishes. Cover with a towel, leave for several hours at room temperature... For further salting, put it in the refrigerator, where the cabbage is evenly salted and does not peroxide.

In a day, the cabbage will acquire sweet and sour taste and will be ready. If you like the recipe, periodically ferment the cabbage in small portions and the problem of healthy, tasty winter salads will be resolved. You can also cook with this cabbage

Every year, when autumn comes, I always make sweet sauerkraut. Oh, just do not think that she is downright sweet! This is ordinary sauerkraut, which tastes more sweet than sour. It is this kind of cabbage that we love, however, I want to say that I have been looking for its recipe for a very long time. For example, last year, I tried more than five different recipes, they were all excellent, but the cabbage was sour all the time.

You can ferment cabbage not only in a jar, but also in a regular bowl or saucepan, the main thing is to put some kind of load on top. I also want to note that this recipe can be done in two ways, more precisely, the cabbage will turn out to be crispy or not. In order for the cabbage to turn out crispy, you need to cool the marinade a little, and then pour the chopped vegetables with it. In case you want the cabbage to be, on the contrary, not crispy, you need to pour it with an almost boiling marinade, mix and be sure to cover it with a lid.

500 grams of cabbage

A couple of cloves of garlic

Liter of filtered water,

40 grams of rock salt,

200 gram glass Sahara,

Vinegar (the scales showed - 125 milliliters),

170 milliliters of vegetable oil

So, if you like your cabbage to be crispy, then start the cooking process by pouring water into a bowl.

Chop using a special press - cloves of garlic. Put it in water.

Add salt, sugar to it, pour in vegetable oil.

Bring the marinade to an almost full boil, pour in the vinegar, stir and set the saucepan aside from the heat for now.

Chop the cabbage and grate the carrots.

Connect everything, fill with marinade.

If you want the sauerkraut to turn out not crispy, then first chop all the vegetables, then pour them over with hot marinade, not letting it cool down a bit. Well, of course, cover the container in which you plan to ferment the cabbage with a lid.

I want to note that such cabbage can be eaten immediately after the marinade has cooled down. Therefore, this recipe can be classified as fast not only in the way of cooking, but also in the readiness of the cabbage.

Sauerkraut sweet, recipe with photo

None of the invited guests can resist such a cabbage. Be sure to serve it in several bowls, so that later you do not run into the kitchen and add more.

Sweet sauerkraut

Main ingredients: Cabbage, Carrot, Sugar

Sweet sauerkraut it turns out to be crispy and very tasty. Unfortunately, such cabbage does not last long, so I suggest cooking it all winter from time to time. It is especially good for the holiday, since its taste is familiar to many from childhood, and the properties of cabbage will help your stomachs cope with the abundance of heavy food, which is holiday tables always a lot.

Ingredients for making sauerkraut:

1. White cabbage 1 kg
2. Sweet carrots 1 kg
3. Salt 2 teaspoons
4. Sugar 2 tablespoons

Products are not suitable? Choose similar recipe from others!

Glass jar, wooden stick, saucer, cup, kitchen knife, vegetable shredder, vegetable peeler, deep bowl, tablespoon, gauze.

Cooking sweet sauerkraut:

Step 1: Prepare the vegetables.

Peel and rinse the vegetables, remove the top leaves from the cabbage, and remove the peel from the carrots. Rinse everything and chop with a special vegetable shredder.

Attention: do not forget to remove the stalk from the cabbage so that it does not spoil the whole salad.

If there is no special grater, then chop the carrots with a regular one, and cut the cabbage into thin strips.

Step 2: Sour cabbage.

Combine vegetables in a large bowl or bowl. Add salt to them and mix gently but thoroughly. You do not need to squeeze and squeeze; on the contrary, try to stir it so gently that the juice does not stand out at all.

Place the resulting salad in glass jar... Now you need to tamp the vegetables very tightly so that the brine comes out. Cover the jar with clean and dense gauze, and put a saucer with a load on top, which can be, for example, a small cup filled with clean water... Leave the cabbage to ferment for 2 - 3 days... At the same time, every day, and preferably several times a day, gases must be released from the can. To do this, pierce the cabbage with a wooden stick. Pierce in several places and all the way to the bottom.

Step 3: Prepare sauerkraut.

As soon as the cabbage is fermented, you need to take it out of the jar, squeeze the brine from it (but not just like that, into the sink, but into a deep plate, we still need it). Transfer the cabbage and carrots to a clean glass jar.

Mix the previously squeezed brine with sugar until smooth. Pour the resulting liquid into a jar of cabbage. Close the lid and leave for another 12 hours... Then fermented sweet cabbage will be ready. Store it in a cool place, but not for long, and it is better to eat it soon.

Step 4: Serve sauerkraut.

Ready-made sauerkraut is very delicious appetizer salad... It turns out to be crispy and incredibly appetizing. Serve in a separate saucer, garnish with slices sweet and sour apples, dried plum, cranberries or green grapes and don't forget to sprinkle it with fragrant sunflower oil.

Recipe tips:

- For a reason, I noted in the list of ingredients that carrots must be sweet. The fact is that the sweeter and tastier carrots, the tastier and sweeter the sauerkraut is.

- If you find it uncomfortable to ferment cabbage in a jar or you ferment immediately a large number of vegetables, use a large enamel bowl or special tub.

- In a jar, cabbage can be pierced not only with a wooden stick, but also with a long knife, if its blade reaches the bottom of the container.

- Do not use for cooking sauerkraut iodized salt as it can give bitterness.

Sweet sauerkraut

Sweet sauerkraut turns out to be crispy and very tasty. Unfortunately, such cabbage does not last long, so I suggest cooking it all winter from time to time. It is especially good for the holiday, as its taste is familiar to many since childhood, and the properties of cabbage will help your stomachs cope with the abundance of heavy food, which is always abundant on holiday tables.

Sweet cabbage

Most housewives make preparations for the winter, but in the warm season it is also nice to get a jar from the pantry and delight yourself with delicious pickled vegetables. See How To Make Sweet Cabbage.

INGREDIENTS

• Cabbage 2 Kilogram
• Carrot 2 Kilogram
• Garlic 2 Pieces
• Water 1 Liter
• Salt 2 tbsp. spoons
• 1/2 Cup Sunflower Oil
• Granulated sugar 1 Glass
• Vinegar 70% 1 tbsp. spoon

1. Wash cabbage and chop thinly, transfer to a deep saucepan or bowl, so that it is convenient to mix. We clean and wash the carrots, rub them on coarse grater and transfer to a container for cabbage. Peel and chop the garlic, mix everything.

2. We make the marinade: pour water into a deep saucepan, after boiling, pour salt and sugar into it, pour sunflower oil, bring to a boil, and then pour the vinegar. After the marinade stops boiling, turn off the heat.

3. Fill cabbage with carrots with hot marinade. Mix well and begin to crush and tamp the vegetables. It is convenient to do this with a potato crush. When the marinade has cooled, you can crush the vegetables with your hands.

4. We cover the workpiece with a lid and send it to a cold place, you can put it under a press. We keep everything in the cold for three days. Our sweet kale is now ready to eat.

Sweet cabbage - step by step recipe with photo on

Most housewives make preparations for the winter, but in the warm season it is also nice to get a jar from the pantry and delight yourself with delicious pickled vegetables. See How To Make Sweet Cabbage.

Sauerkraut in sweet and sour sauce

Cooking time: Not indicated

My husband constantly asks me to pickle cabbage for him. He literally eats it in banks. Believe it or not, he even takes her to work in the bowls. I don’t know what caused such a love for this vegetable.

You know, I am not very upset because I have to sauerkraut almost every weekend.

The thing is that sauerkraut, the recipe for which I have been using lately, is ready for use in two hours. Therefore, when I have a puncture in the sense that this snack ends unexpectedly, I quickly cook it and wait only a couple of hours, and then serve it to the table.

Of all the recipes that I have already managed to cook sauerkraut recipe in sweet and sour sauce, as it seems to me, the most successful. Cabbage really comes out moderately sour and a little sweet, I recommend that you definitely cook this delicacy, believe me. You will definitely like it.

- carrots (you can not add it),

- a glass of vegetable oil,

- 1 tablespoon of liquid honey (I forgot to photograph it),

- canteen spoon of salt,

- a half-liter can itself plain water,

– 1 Bay leaf.

To do this, pour water into the container.

Add bay leaf and salt to it.

Pour in vegetable oil and vinegar, add honey.

Bring the marinade to a full boil.

Remove the top layer of leaves from the cabbage. We chop the kaput with a sharp knife.

Peel and rub the carrots.

Combine all the ingredients and add the marinade to them.

After two hours, the cabbage is completely saturated with the hot marinade and cools down, it can be safely served to the table.

Sweet and sour sauerkraut: recipe with photo

Sweet and sour sauerkraut, prepared according to our recipe with a photo, turns out to be juicy, crispy and very tasty. Perfect for fried meat... For cooking details, see our website.

Ingredients:

• white cabbage - 2 kg;
• onion - 1 pc.;
• carrots - 2-3 pcs.;
• salt - 1.5 tbsp. l .;
• sugar - 100 g;
• vegetable oil - 150 g;
• water - 500 ml;
• vinegar - 100 g.

Shred vegetables and mix them. Mix better hands, slightly squeezing - so the cabbage will soften and better absorb the marinade and give juice. Squeezing cabbage, however, is not necessary: ​​it is believed that cabbage without squeezing will

The marinade is prepared as follows: in a saucepan, mix water, salt and sugar, vinegar, vegetable oil and put on fire. Bring to a boil and immediately remove from heat. We put the marinade to cool down a little. Again we crush cabbage with carrots and onions with our hands - the juice will not be superfluous. Now add the marinade and leave for half an hour.

In half an hour, the cabbage is ready to eat - or to be laid out in jars for later storage.

Sweet pickled cabbage with raisins

Ingredients:

• white cabbage - 1.5 kg;
• onion - 1 pc.;
• carrots - 3 pcs.;
• garlic - 1 pc.;
• raisins - 100 g;
• sugar - 1 glass;
• salt - 1 tbsp. l .;
• vegetable oil - 1 glass;
• water - 500 ml;
• vinegar - 90 g.

Finely chop the cabbage, mix with salt, stirring with your hands and slightly squeezing so that it gives juice. Rub the carrots on a coarse grater, cut the garlic into slices, finely chop the onion, rinse the raisins thoroughly. We mix everything and put it in a large container. Now we make the marinade: bring the water to a boil, add sugar, vinegar, vegetable oil to it, wait until it boils again and turn off the heat. We shift the cabbage into sterilized jars and fill it with hot marinade, close the lids and leave to cool. The cooled jars are transferred to the refrigerator for storage.

Sweet pickled cabbage "Provencal"

Ingredients:

• white cabbage - 1 kg;
• sweet bell pepper - 1 pc.;
• carrots - 1 pc.;
• garlic - 1 clove;
• boiled water- 125 ml;
• salt - 1 tbsp. l .;
• sugar - 60 g;
• refined sunflower oil - 75 ml.;
• vinegar - 5 ml.

Cabbage is prepared quite simply, and after 4 hours you can already taste sweet pickled cabbage"Provencal".

Shred cabbage, carrots and peppers. Mix in a deep bowl. We squeeze the garlic there. We leave all this to give juice, while we ourselves are engaged in marinade. Dissolve sugar and salt in water (not hot!), Then pour in oil and 1 tsp. vinegar essence... Pour the cabbage with cold marinade, mix and put under oppression (as oppression, you can use a plate with a jar of cereals or water standing on top). Leave the cabbage for 4 hours in a cool place. After 4 hours, you can eat or lay out in banks. Keep refrigerated.

Step 1: Prepare the vegetables.

Peel and rinse the vegetables, remove the top leaves from the cabbage, and remove the peel from the carrots. Rinse everything and chop with a special vegetable shredder.
Attention: do not forget to remove the stalk from the cabbage so that it does not spoil the whole salad.


If there is no special grater, then chop the carrots with a regular one, and cut the cabbage into thin strips.

Step 2: Sour cabbage.

Combine vegetables in a large bowl or bowl. Add salt to them and mix gently but thoroughly. You do not need to squeeze and squeeze; on the contrary, try to stir it so gently that the juice does not stand out at all.

Place the resulting salad in a glass jar. Now you need to tamp the vegetables very tightly so that the brine comes out. Cover the jar with clean and thick gauze, and put a saucer with a load on top, which can be, for example, a small cup filled with clean water. Leave the cabbage to ferment for 2 - 3 days... At the same time, every day, and preferably several times a day, gases must be released from the can. To do this, pierce the cabbage with a wooden stick. Pierce in several places and all the way to the bottom.

Step 3: Prepare sauerkraut.

As soon as the cabbage is fermented, you need to take it out of the jar, squeeze the brine from it (but not just like that, into the sink, but into a deep plate, we still need it). Transfer the cabbage and carrots to a clean glass jar.
Mix the previously squeezed brine with sugar until smooth. Pour the resulting liquid into a jar of cabbage. Close the lid and leave for another 12 hours... Then the sauerkraut will be ready. Store it in a cool place, but not for long, and it is better to eat it soon.

Step 4: Serve sauerkraut.

Cooked Sauerkraut is a delicious appetizer salad. It turns out to be crispy and incredibly appetizing. Serve it in a separate saucer, garnish with slices of sweet and sour apples, dried plums, cranberries or green grapes, and don’t forget to sprinkle it with aromatic sunflower oil.
Bon Appetit!

For a reason, I noted in the list of ingredients that carrots should be sweet. The fact is that the sweeter and tastier the carrot, the tastier and sweeter the cabbage sauerkraut turns out to be.

If you find it uncomfortable to ferment cabbage in a jar, or if you ferment a large number of vegetables at once, take a large enamel bowl or a special tub.

In a jar, cabbage can be pierced not only with a wooden stick, but also with a long knife, if its blade reaches the bottom of the container.

Do not use iodized salt for cooking sauerkraut, as it can cause bitterness.

Pickled cabbage is one of the popular blanks, the preparation of recipes for which we will deal with you. Now is the time to pickle it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy chopped in large pieces and we crunched it with appetite. Our vitamin cabbage it will turn out to be healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage or can be prepared for the winter, or you can cook it quickly and eat the next day as ready meal by chopping the onion and watering it with oil. This kind of cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it leaves with a bang. This is how you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious cooked by hand.

Instant Pickled Cabbage Recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pieces

For the marinade:

• water - 1 liter
• sugar - 1 glass
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tablespoons

Preparation:

1. Wash all vegetables.
2. Chop the cabbage finely.
3. Wash, peel and grate the carrots.
4. Gently mix cabbage with carrots with your hands, no need to press. Finely chop the garlic and add to the carrots and cabbage.
5. Put everything in a deep saucepan

Cooking the marinade:

1. To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add everything necessary ingredients, mix.
3. Pour the hot marinade over the cabbage and cover.
4. After a day, you can try cabbage. Put the finished pickled cabbage in jars and put in the refrigerator.

Bon Appetit!

Delicious pickled cabbage

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pieces
• sweet pepper - 1 pc (optional)
• garlic - 3 cloves

For the marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar - 1 cup (200 ml)
• salt - 3 tbsp with a slide
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pieces

Preparation:

1. Wash all vegetables
2. Coarsely chop the cabbage
3. Peel and grate the carrots.
4. Cut sweet pepper into thin strips. (Pepper optional.)
5. Peel, chop and mix the garlic with the carrots.
6. Put all vegetables in a saucepan. We put vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

Cooking the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and put the oppression on top, it can be an inverted plate.

When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.

Bon Appetit!

Pickled cabbage with cranberries - a step by step recipe

Cooking such cabbage is very simple, it turns out to be very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pieces
• Cranberries - 40 gr (1 handful per 1 kg of cabbage)

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice- 2-3 peas
• Vinegar - 0.5 cups
• Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage, remove the upper leaves. Chop and place in a deep bowl, not too finely to keep the cabbage crisp.

Peel the carrots. Cut it into thin pieces with a knife (you can grate it to korean cabbage). Add 1-3 carrots to taste.

Cooking the marinade:

Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and press it for two days. Pickled cabbage appetizer with cranberries is ready.

Bon Appetit!

Pickled cabbage with beets per day

Such cabbage is prepared very quickly and easily in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.