Pickled cabbage with bell pepper for the winter. Instant pickled cabbage with bell pepper
Pickled cabbage with bell pepper instant cooking– a tasty and crispy dish for the whole family’s daily diet. A large amount of fresh vegetables in this preparation makes it full of healthy vitamins. This dish can be prepared with both white and red cabbage. The appetizer is ideally served on a plate with various pickles: and tomatoes or as a stand-alone salad. Pickled cabbage goes well with cereal side dishes, meat and fish dishes. This vitamin salad can be served to both guests and family. It is best to harvest cabbage in late autumn. The cabbage appetizer will be ready in 2 hours, although it can be consumed immediately after preparation. If desired, you can add a couple of sour apples to improve the taste and aroma.
- white cabbage - 1.3 kg,
- bell pepper - 250 g,
- carrots - 250 g,
- onions - 250 g,
- salt - 3 tsp,
- sugar - 4-5 tbsp,
- table vinegar - 80-100 ml,
- vegetable oil - 0.5 cups.
Preparation
Wash the white cabbage. You can soak it in cold salted water for 10-13 minutes to get rid of all the bugs. Cut into medium or thin strips or use a food processor or special shredder.
Add the required amount of salt and sugar to the prepared cabbage. Stir well and press the cabbage with your hands to help the spices absorb into the cabbage and soften it. During this time, the cabbage straws will release a little juice.
Peel the onions and carrots, rinse under running water and dry with a towel. Cut the onion into half rings if the vegetable is medium or small in size. Cut large onions into four parts and only then chop into strips. Grate the carrots onto a medium or coarse grater and add along with the onion to the cabbage. Mix well with clean hands or a spoon. You can use a loin grater to shred carrots.
Wash the bell pepper and remove the tail and seeds. Cut into medium or small half rings, then add to all ingredients. Mix too. Use peppers of any variety and color. It is better that the vegetables are more meaty.
Add the specified amount of vegetable oil and vinegar to the vegetables. Mix thoroughly. Taste it. You may want to add sugar or salt to suit your taste.
Cover with a lid or smaller plate. Place a weight on top and leave at room temperature for 120 minutes to allow the vegetables to marinate. Afterwards, store in the refrigerator.
Instant marinated cabbage with bell pepper is ready.
Bon appetit!
Try also delicious
It will take at most 30 minutes to prepare the vegetables, and then just 5-8 hours of patience. As a result, you will get a ready-made salad, already seasoned with oil. Cool - and go to the table! It is tasty on its own and easily combines with available winter products, which are rich in vitamins and fiber. Apples, onions, raw and boiled beets, radishes, turnips, frozen berries.
The juicy, crispy delight is stored in the refrigerator for 2-3 weeks, but rarely sits out. Eats very quickly thanks to the harmony of acid and sweetness. And this glorious recipe goes well with any spices.
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How to cook pickled cabbage with bell peppers
The classic proportion that most people like: put for 1 kg of cabbage 1 medium carrot, 1 medium red bell pepper and 3-4 medium cloves of garlic. We love a little extra veggies and never say no to garlic. You can vary the proportions widely to suit your family's preferences.
- Cooking time - 30 minutes + up to 8 hours.
- Calorie content per 100 grams is no more than 120.
We need:
- Cabbage - 1.5 kg
- Carrots - 200-250 g
- Bell pepper - 200-250 g
- Garlic - 6-7 medium cloves
For the marinade:
- Water - 500 ml (2 cups)
- Salt - 1 tbsp. heaped spoon
- Sugar - 100 g
- Vegetable oil - 100 ml
- Vinegar, 9% - 100 ml
- Spices to taste. Usually 1-2 pcs. cloves, black and allspice peas (3-4 pieces each), bay leaf (1 medium).
Quick cooking begins with preparing the vegetables - up to 30 minutes.
Shred or cut the cabbage. Please note that the salad will stand under pressure. You can try not the thinnest one if you like tangible cabbage strips.
The beauty will have to marinate under pressure, so there is no need to salt it and/or crush it until abundant juice appears. We pressed it lightly, constantly fluffing it, and moved on to the carrots.
We peel and chop the carrots in a convenient way. Having tried different variants, we recommend that you take the time to cut into strips. The Berner grater always helps us out. With a small amount of vegetables, you can cut it with a knife. You need medium-length straws to make the finished salad as satisfying as the best restaurant samples.
bell pepper It's better to take red. A compromise is possible - with the addition of another color. It's bad to use only green. It's not sweet enough. Slice - as you like. We have been fans of strips for a long time, but once we tried the small version - about 1 cm in cubes. Now we can’t choose what tastes better in the finished dish. Take your pick, you can't go wrong with both.
- Good news! You can use frozen salad all winter long Bell pepper. It has taken root in our frosts because of 3 recipes. One of them is this Instant Pot Pickled Cabbage.
Add all the vegetables to the mashed cabbage and mix thoroughly with your hands. At this stage there is no need to crumple!
- Secrets of taste. When you get comfortable with classic recipe, you can add your choice of apple, cranberry or grapes.
Prepare the marinade, pour over the salad and put under pressure.
We put water on the stove, add sugar and salt, pour in oil and wait for it to boil. Let it simmer for 2-3 minutes. Add spices and vinegar, stir, turn off the heat and leave under the lid so that the vinegar does not evaporate.
- Feel free to taste the marinade and adjust the sugar and vinegar to your liking. The proportions of the recipe are not dogma; this cabbage can still be stored in the refrigerator.
In a convenient saucepan, compact the vegetable mixture and pour hot marinade. On top is a plate, slightly smaller than the diameter of the pan. It will ensure a tight fit when installing the oppression. It could be a 3 liter jar of water.
Our goal is to leave cabbage under pressure at room temperature for 6-8 hours. Then put the finished salad in the refrigerator before serving.
We store them closed for a long time - up to 3 weeks in the refrigerator.
Are there any cabbage varieties that are especially good for pickling?
Yes, I have. They are easy to choose. We need large heads of cabbage, weighing from 3 kg per piece. The fork shape is flattened on both sides. The leaves are light green, ideally almost white. Shredded cabbage made from this type of cabbage is excellent for pickling, marinating and retains its texture well under any processing.
Young, very old and round-headed cabbages do not pickle well.
What spices can be added to the marinade?
The topic is inexhaustible, just like the spice sets different countries. We haven't tried all possible combinations yet, but 1 set works great. You will get an incredibly appetizing new salad with an Indian feel. Add all the spices along with vinegar to the boiling water and stir the solution well.
- Turmeric - 0.5 teaspoon, bay leaf - 2 pcs. medium, freshly ground black pepper - 0.5 teaspoon, red hot peppers- 1 PC. small size (up to 10 cm) without seeds, cloves - 4 pcs., ground cinnamon - 1 teaspoon, coriander seeds - 1 teaspoon (grind).
- You can get by with just turmeric (1 teaspoon), red pepper and garam masala (Indian spice set) - 1 teaspoon.
Which interesting salad Can you make it based on this cabbage?
Our favorite ideas are to add finely chopped onions and an exquisitely sliced apple (straws of different thicknesses) at the same time. Or just an apple, but sprinkle with nuts (coarsely crushed) and...
Curious to see if you like the Instant Pot Pickled Cabbage with Bell Peppers. This recipe is worth the short effort and is sure to inspire you to come up with new cabbage salad options for your vitamin menu. Share your finds in the comments! Bon appetit and be healthy!
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