Rotkraut suss - sauer - pickled red cabbage

Rotkraut suss - sauer - pickled red cabbage

Category: Cold meals and snacks

Kitchen: german

Ingredients
Red cabbage	1.5KG
Red onion	1 PC.
Big carrots	1 PC.
Sugar	200 g
Salt	3 tbsp. l.
Vegetable oil	100 g
Spices - peppercorns, cloves, crushed juniper berries, bay leaf
Wine vinegar 6%	200 ml.
Water	1.2 l

Cooking method

• Finely chop the onion, three carrots on a coarse grater, chop the cabbage very thinly.
• We combine everything, add spices and vegetable oil.
• 
• Boil water, add salt, sugar, vinegar.
• Pour the cabbage with hot marinade.
• You can eat the next day.

Note

The homeland of red cabbage, like white cabbage, is the coastal countries of the Mediterranean Sea. From there, it spread to Western Europe. It was brought to Russia in the 17th century.

Red cabbage contains proteins, fiber, enzymes, phytoncides, sugar, iron, potassium, magnesium; vitamin C, B1, B2, B5, B6, B9, PP, H, Provitamin A and carotene. Carotene is 4 times more than in white cabbage.
The anthocyanin contained in it has a positive effect on the human body, increases the elasticity of capillaries and normalizes their permeability. In addition, it prevents the effects of radiation on the human body and prevents leukemia.
The healing properties of red cabbage are also due to the content in it of a large amount of potassium, magnesium, iron, enzymes, and phytoncides. Compared to white cabbage, it is rather dry, but richer in nutrients and vitamins. Phytoncides contained in red cabbage prevent the development of tubercle bacillus. Even in ancient Rome, red cabbage juice was used to treat lung diseases, and it is still used to treat acute and chronic bronchitis today.
Red cabbage is recommended to be included in the diet of people suffering from essential hypertension, as it helps to lower blood pressure. Its medicinal properties are also used for the prevention of vascular diseases.
It is useful to eat it before a feast in order to postpone the effect of excessively drunk wine. It promotes wound healing and is beneficial for jaundice - bile spills. The essence from it is a universal remedy.
Red cabbage is not as widespread as white cabbage, because it is not as versatile in use. It is not so actively grown in garden plots due to the peculiarities of its biochemical composition and the specifics of its use in cooking. All the same anthocyanin, which is responsible for the color of this cabbage, gives it a pungency that is not to everyone's taste.
Red cabbage juice is used in the same cases as white cabbage juice. Therefore, you can completely safely use recipes intended for white cabbage juice.
It should only be noted that in the juice of red cabbage, due to the large amount of bioflavonoids, the properties of reducing vascular permeability are more pronounced. Therefore, it is indicated for increased capillary fragility and bleeding.

[MariV]

MariV, Olya, took the recipe away! Thank you! There is just a whole swig of red cabbage!

[Maria]

To health, Maria! She, this cabbage grown in our area, is now in season.
Who knows if she will be in our stores in winter

As I do, I will definitely report back!

Aha, the main report is to the eaters! And on the internet -

Finely chop the onion, three carrots on a coarse grater, chop the cabbage very thinly.
We combine everything, add spices and vegetable oil.
Boil water, add salt, sugar, vinegar.
Pour the cabbage with hot marinade.
You can eat the next day.

I have never marinated cabbage with onions, all the time only with garlic. You should definitely try this recipe, it is very appetizingly described and illustrated
Olya, how long can such cabbage be stored in the refrigerator?

With garlic, it's like our Russian version.
In a cool place it can stand up to a week, or maybe more, it flies away quickly!
In Novy on Saturday, an uncle from Kursk sold a self-cultivated one, and bought it from him.

In Novy on Saturday, an uncle from Kursk sold a self-cultivated one, and bought it from him.

I saw both that uncle and his cabbage, but then you hadn’t displayed your recipe yet, so I passed by. Now I will wait for Friday (villagers usually bring their goods for the weekend), and by that time we will finish off the "Russian garlic" version. By the way, lately I began to like him less and less - just because of the garlic. And your recipe with onions is sooo interested, my hands are itching to cook it. Thank you!
Ol, is vinegar necessarily wine? A regular canteen won't work?

The usual one will do. In the original German recipe there was a wine one, I have it, I almost forgot about it.

Vinegar is probably meant from red wine to color-for-color.

A bunch of cabbage, taken away to bookmarks, I will

I have white wine vinegar.

I have white wine vinegar.

And it is different, depending on what kind of wine. 🔗
I had a red one, I used it in vinaigrettes.

Of course, different, like wine.

Olga, thanks for the recipe. Made with minor changes (to the taste of the family). Very tasty, I wondered if I could roll up a couple of jars

I don't know about rolling up ... If with sterilization ...

I don't know about rolling up ... If with sterilization ...

Only with sterilization If there is time, or maybe we will eat

Oh, better this way - there is more benefit ... Because of my husband, I bought a red-headed one and made it - I shove it forcibly, but he still looks towards the usual, white-headed one ...

I thought that white cabbage would make such a salad. I keep looking at the marinators, so I decided to buy for salads and not only

Aha, but I pushed my marinator away and won't buy it anymore. The flask cracked after the first wash in the dishwasher.

And if without a bow? I do not like him. How much garlic to add? Or can you do it altogether?

Aha, and I pushed my marinator further away and won't buy it again. The flask cracked after the first wash in the dishwasher.

And so it happens I want an automatic completely, and his bulb is thicker

[shlyk_81]

shlyk_81, garlic is not in this recipe. Of course, without a bow.

Ol, I don't have a red onion, but can I have a regular one? And then I was already going to do

[Masha,]

Yes, Masha, of course, you can have the most ordinary bow at hand.

I just happily bought a lot of red and white onions from sellers from Kursk and Orel, who regularly come to our small market.

Thank you)) I'm already in the process !!
Another question, can you close the container with cabbage? I make in a large steel pan.

Oy, better in glass. I have never done it in a metal one, I don't even know what to say. In enamel - I did.

Well, I already put it))
And what will happen, it's a stainless steel, and very high quality))
I'll come with a report tomorrow.

It will work out - it's good, but why wouldn't it work? I'm so retrograde ...

I put the cabbage in the jars!
The aroma is awesome and the taste is great !!
Thanks for the recipe!

I am so glad! to your health!

Olya, finally I made this red cabbage (less than two weeks have passed). Well, what can I say: the "garlic" version, which I have been practicing for several years, will now be abandoned, I am switching to "onion". I am very! I liked it very much! Thank you so much

You can eat the next day.

There is almost nothing there already. While she was standing on the table to cool down, my husband and I safely halved it (well, like, we tried it for salt-sugar-vinegar), barely an eight-hundred-gram jar filled up. Such yummy turned out
Thanks for the recipe!

To your health! Glad you liked!!

Solidarity with the above, made your cabbage, went very well with fried potatoes, bookmarked it. She chopped it with a new "Giant" grater with a thin new grater right into the basin, added everything and poured it with hot marinade (the vinegar was generally ordinary, not wine), mixed it in the jars. Fast and hassle-free.

[Asya Klyachina]

Asya Klyachina, glad you liked!

I cooked cabbage. Liked it, tasty, but too sweet. The amount of sugar fails me many times. I understand that everyone has different tastes. Next time I'll put in half the norm. Good recipe for a change.

[Florichka]

Florichka, Irina, of course, you need to be guided by your taste - this recipe is from German cuisine! And there, as I remember, all the pickled vegetables were sweet and salty, and the name itself is sweet and sour red cabbage!
But this cabbage itself is both dryish and bland, unlike white cabbage. So this ratio of sugar and salt was just right!

Olya, thank you very much for the delicious cabbage, she chopped cabbage and onions with a giant, and it turned out very well. sorry I haven't seen this recipe before

[Oktyabrinka]

Oktyabrinka, Tanya, to your health! Glad you liked!

Apple cider vinegar (whatever is available), the rest according to the recipe.
With the difference that I began to "try" this cabbage without waiting for a day, immediately after cooling. And I "tried" with pauses until the cabbage still remained
I liked the fresh one more - from a couple of hours after cooling down to a daily one. The older one is also tasty, but not so sparkling in taste.
I take a note with gratitude. Thank you!

[IvaNova]

IvaNova, Irina, I'm glad that I liked the recipe!

But this cabbage itself is both dryish and bland, in contrast to white cabbage. So this ratio of sugar and salt was just right!

I cooked cabbage in strict accordance with the recipe. Shredded thinly. Cabbage turned out what you need! Juicy, crispy, sweet and sour (sweetness in moderation). It looks beautiful on the table, the taste matches. Now the store is full of this cabbage, you have to do it. Thanks to the author for the new taste.

[Tumanchik]

Because of my husband, I bought a red-headed one and made it - I shove it forcibly, but he still looks towards the usual, white-headed one ...

Try making red cabbage "wet" according to the recipe Tumanchik Sauerkraut without straining, of course, it is better to chop the red cabbage thinly-thinly, optimally - with a Giant. If your husband loves sauerkraut, he will most likely enjoy this option.

[OgneLo]

OgneLo, also try not to give advice if no one asks for it.

[Valkyr]

Valkyr, this is something new. And try not to be rude.

We'll have to repeat, but to the previous message

also try not to give advice if no one asks for it.

Hmm ... I also did not understand the rudeness. Nobody usually takes offense if they give links to other recipes.

I didn't see any rudeness, but I don't really like advice unnecessarily.

Girls! and where to get juniper berries? at the pharmacy? or you can do without them. OgneLo,: victory: thanks for the tip on sauerkraut. cabbage. I would not have found this recipe myself. I will definitely make both recipes. When I solve the problem with a sharp thin. With a knife, I'm not very good at it.
MariV is a super recipe, thanks a lot. While in the bookmarks and immediately in a paper notebook, where the cherished goodies.

[Elena,]

Elena, juniper berries are sold at the pharmacy.