Marinade for white cabbage salad. Cabbage Salad Recipes

Now is the season for fresh cabbage, so I have it from a fresh harvest.

Remove spoiled leaves from the cabbage, if any. Cut the head of cabbage in half and cut out the stalk. Chop finely.

Peel the carrots after washing them. You can grate it on a Korean grater, or cut it thinly with a knife, or grate it on a coarse grater. I used a Berner grater and cut it into thin strips.

Wash the beets and thinly cut off the skin. I also planed it into strips using the same Berner grater.

Peel and chop the garlic.

To make the marinade, put the pan on the fire and pour water into it. Add salt, sugar, stir and pour in oil.
When it boils, add vinegar and turn off.
The marinade is ready.
You can make it more flavorful by adding bay leaf, allspice. I did without it.

Mix all salad ingredients: cabbage, carrots, beets and garlic.
If desired, you can add to this salad (cut into strips) sweet pepper any color. True, green is not particularly desirable - it is a little bitter.
Mix better with your hands, lightly squeezing the cabbage. The salad will settle a little and can then be placed in a smaller bowl.

Pour the marinade over the vegetables, cover the top with a plate of suitable diameter and place under pressure. In my case, this is a three-liter jar of water. I leave the salad to just sit on the table overnight.
The salad should marinate for a day. I cook it in the evening and the next day, closer to lunch, or even eat it with pleasure in the morning.

The next day, it is convenient to transfer the pickled cabbage salad into a jar (in jars) and store it in the refrigerator.

I drain 80% of the marinade, that is, I store the salad in a small amount of liquid.

You can leave the salad in a bowl. It is possible that you will like it and eat it very quickly, and next time you will make a double portion :)

By the way, I weighed the salt - to my taste it turned out to be about 20 grams of salt for a given amount of vegetables.

Bon appetit!

Cabbage salad is a simple and healthy dish that is an invariable part of the diet of all those who care about their health. This salad is especially useful in winter, when our body needs vitamins more than usual; besides, you can find fresh cabbage on store shelves even in winter time is not a problem.

Cabbage salad recipes usually include dressing with sour cream, mayonnaise or vegetable oil. It can be any oil of your choice - olive, sunflower, sesame. A few drops of lemon juice will add beneficial and delicious salad from the fresh cabbage some notes of piquancy.

Recipe for marinated cabbage and carrot salad

Ingredients (for a 3-liter jar):

• White cabbage - 1.6 kg
• Sweet bell pepper - 3 pcs.
• Carrots - 300 g
• Vinegar 9% - 3 tbsp. spoons
• Sunflower oil - 300 ml
• Salt - 2.5 teaspoons
• Sugar - 6 tbsp. spoons

Cooking method cabbage salad with marinated carrots:

Wash the vegetables for the salad, remove the top leaves of the cabbage, peel the carrots and peppers.

Shred the cabbage with a special knife or shredder. Cut the bell pepper into strips. Cut the carrots into strips.

Place the chopped vegetables in a bowl, add sugar and salt, mix everything carefully.

Transfer the mixed cabbage salad into a clean jar with a screw cap, shake everything and leave at room temperature for a day. The jar must be shaken periodically to distribute the brine evenly. Over the course of a day, the cabbage in the jar will be saturated with the marinade and settle.

Place the finished salad into a salad bowl for serving; if desired, you can garnish with lemon and herbs.

Salted cabbage salad with beets

Ingredients:

• Water - 800 ml
• White cabbage - 1 pc.
• Carrots (medium) - 3 pcs.
• Sugar - 1 tbsp. spoon
• (medium) - 2 pcs.
• Table salt - 1.5 tbsp. spoons.

Cooking method salted cabbage salad with beets:

Wash the cabbage and cut into small pieces.

Peel the carrots and beets, then grate them on a coarse grater and add to the shredded cabbage. Mix all the vegetables well.

Transfer the salad to a 3-liter jar, pressing firmly with a spoon as you transfer.

To prepare the brine, bring the water to a boil, then add tbsp. a spoonful of sugar and one and a half tbsp. spoons of salt. Pour boiling brine over the cabbage in a jar so that the brine completely covers the cabbage. Place the jar of cabbage in a bowl (this is necessary because during fermentation the brine will increase in volume and leak out) and leave for 3 days at room temperature. During fermentation, the cabbage must be pierced with a wooden spoon or stick to release the formed gases.

At the end of the fermentation process, close the jar with a plastic lid and place it in a cool place.

Salad: pickled cabbage with beets and carrots

• White cabbage - 2 kg
• Carrots (large) - 1 pc.
• Beetroot - 1 pc.
• Garlic - 3-4 cloves

For the marinade:

• Unrefined sunflower oil - 1 cup
• Vinegar - 0.5 cups
• Sugar - 200 g
• Salt - 2 tbsp. spoons.

Cooking method:

Chop the cabbage into small pieces. Peel the carrots and cut into thin circles.

Peel the beets and cut into 4 parts. Cut each part of the beet into slices.

Cut the garlic into thin slices.

Place vegetables in an enamel pan in layers in the following order: cabbage, carrots, beets, garlic on top. Alternate layers until the end of the vegetables; the top layer should be cabbage.

Firm the vegetables well.

To prepare the marinade, mix oil, sugar, salt and vinegar. Boil the mixture until the sugar dissolves. Pour the hot marinade over the cabbage in a saucepan and place under pressure. When the cabbage has cooled, you can move the pan to the refrigerator or to a cool place. After a day you can remove the oppression.

After 3 days it will be ready to eat.

Best chef Anatoly Komm - the best recipes

Wonderful coleslaw! It tastes similar to a winter salad, but is much easier to prepare. And the marinade gives this salad its flavor. And besides, it’s very useful!

Products:

1. White cabbage - 500 g (it is better to use late, “hard” varieties)
2. Onions - 2 pcs.
3. Bell pepper - 2 pcs.
4. Carrots - 1 pc.
5. Greens

Marinade:

1. Vegetable oil - 100 ml
2. Water - 50 ml
3. Vinegar (apple) - 150 ml
4. Salt - 1 teaspoon
5. Sugar - 100 gr
This salad is very good because even late varieties of cabbage become tender and crispy.

How to prepare Cabbage salad in marinade:

1. Finely chop the cabbage.

2. Three carrots on a medium grater.

3. Cut the bell pepper into thin strips.

4. Mix all the vegetables and mash them a little with your hands.

5. Prepare the marinade. All ingredients for the marinade (water, vegetable oil, vinegar, salt, sugar) pour into a saucepan and put on fire. Bring to a boil and pour boiling brine over the vegetables.