Instant pickled cabbage

Instant Pickled Cabbage

In spring, bright, multi-colored and unusually delicious - instant pickled cabbage. Ideal for meat dishes and boiled potatoes. It will look great on the festive table and is indispensable for a regular dinner. Pickled cabbage with bell pepper is crispy, unusually beautiful and moderately pungent. And the most important advantage is that it is quickly and easily prepared.


  • One kilogram of white cabbage;
  • One large carrot;
  • 1 sweet bell pepper (preferably red or yellow);
  • 2 cloves of garlic;
  • 50 milliliters of vegetable oil;
  • 1.5 tablespoons of salt;
  • 5-6 buds of cloves;
  • 5-6 peas of allspice;
  • 1 tablespoon of turmeric;
  • 3-4 bay leaves.


  • 100 milliliters 9% vinegar;
  • 100 grams of sugar;
  • 800 milliliters of water.

Instant pickled cabbage. Step by step recipe

  1. Cut cabbage into large squares and put in a deep bowl.
  2. Grate the carrots on a coarse grater (or on a grater for Korean carrots) and transfer to cabbage.
  3. Peeled seeds cut into thin strips. We send to the vegetables.
  4. In a bowl we put garlic, sliced ​​into thin plates.
  5. In vegetables, add salt, cloves, allspice, turmeric, bay leaf and vegetable oil. Mix everything thoroughly.
  6. Cooking marinade. We pour 800 milliliters of water into the pan, add sugar and pour vinegar. Bring the contents of the pan to a boil.
  7. We put the cabbage with vegetables in a jar and fill it with hot marinade. After everything has cooled down, we send it to the refrigerator for a day.
  8. In a day, pickled cabbage will be ready.

Another recipe for pickled cabbage: with apples. It takes a little longer to prepare - 2-3 days, but all the vegetables turn out to be unusually tasty: a delicious pickled quick-salad.

  • We cut the forks of cabbage (weighing about 2 kilograms) into large cubes.
  • 3 bell peppers (take different colors - the salad will look prettier) cut into strips, after removing the seeds.
  • We cut the pod of hot pepper in half, having previously removed the seeds (can be replaced with red ground chili).
  • Carrots (3-4 medium root vegetables) are cut into thin circles or three on a coarse grater.
  • We cut one head of garlic into slices.
  • 4 sour-sweet apples are cut into pieces immediately before sending to the dishes: so as not to darken. Can be cut with seeds.
  • I marinate in a saucepan (but can be used for these purposes and jars), I lay the vegetables in the following sequence: cabbage, half garlic, carrots, pepper, hot pepper, remaining garlic, apples.
  • For the marinade: boil two liters of water, put 4 tablespoons of salt, 1 cup sugar, 15 peas of black pepper, 6 peas of allspice, 5 buds of cloves, 3 bay leaves in boiling water. Let it boil for 5 minutes and pour ¾ cup apple cider vinegar (can be replaced with any 6%). Bring to a boil and turn off the gas.
  • Pour the cabbage with vegetables with boiling marinade, remove the bay leaf. We cover with a plate so that the vegetables do not float. Cover with a lid and leave to cool completely. Then we remove it for 2-3 days in the refrigerator.

Pickled cabbage with vegetables, prepared according to these recipes, turns out to be very tasty and crispy. Various options for pickled cabbage can be obtained if you experiment with spices: slightly change the composition - and you get a completely different taste of a familiar dish. By changing the composition of vegetables, you can achieve a variety of color beauty. Feel like artists: and draw your picture under the name “Pickled Cabbage”, and the site “I Love Cooking” will be happy to help you.

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