Snack cabbage

Snack cabbage

Category: Blanks

Ingredients
White cabbage (pickled varieties)	5 Kg
Sweet pepper, preferably red	1 kg
Carrot	1 kg
Onion	1 kg
Sugar	350 g
Salt	4 tbsp. l
Unrefined vegetable oil	0,5 l
Vinegar 9%	0,5 l

Cooking method

• Chop all vegetables, put in a large basin, add sugar-salt, vinegar-oil and mix gently without rubbing. Put in clean dry jars (two 3-liter) and keep at room temperature for 2-3 days, then put in the refrigerator for storage. It is not necessary to pierce it like ordinary sauerkraut! But it's better to put plates under the cans, as juice can flow.
  
• Bon Appetit!
  

Note

While I was going to take a picture of the cabbage, her husband dragged her to the garage.But take my word for it, it's a very tasty salad and is stored well
The photo is only cropped, since I was photographing, in fact, not banks, but rolls ...

[Aunt Besya]

Aunt Besya, how long can such a cabbage be stored in the refrigerator? Can you store it in the cellar? How long can you eat it, or rather, when it gets acidic and becomes not tasty?

I keep one can in the refrigerator, and the rest of the stocks are in a pit in the garage, that is, practically, in the cellar, where potatoes and markoshka are stored .. I have never come across this cabbage being acidified, though it survived with me, at best until January - we eat
Of course, everyone has different tastes, but I really like it. I practically stopped making the classic sauerkraut ..

And you can do it without pepper, really change the taste? I just want everyone to try and eat, but my father-in-law cannot eat pepper.

[Katyushka]

Katyushka, I think that there will be a completely different taste and a different fat, for the quality of which I can not say anything

We chopped everything according to the recipe, it looks very appetizing, in three days we will put it in the refrigerator. And when can you start eating? When will the degree of its readiness be needed? And further. Do you need to sterilize the banks for her? and boil the lids?

[Shurshun]

Shurshun! Look:
1. if the house is warm, well, 25 degrees, then two days will be enough, the taste will be more salad and less "pickled" or something
2.the jars are just clean and the lids, too, why sterilize them, if then put non-sterile cabbage there with non-sterile hands or there is nothing to spoil it with a spoon
3 but you can eat right away, even now
Bon Appetit!

Girls, I make such cabbage without pepper - it's also delicious.

[Shurshun]

Shurshun! Look:
1. if the house is warm, well, 25 degrees, then two days is enough, the taste will be more salad and less "pickled" or something
2.the jars are just clean and the lids are too, why sterilize them, if then put non-sterile cabbage there with non-sterile hands or there is nothing to spoil it with a spoon
3 but you can eat right away, even now
Bon Appetit!

This is just great !! thank you for quick answer! Let's expand, it remains to photograph and write down the recipe in the barn. With a harvester it's just zip and all in 15 minutes. The whole enameled basin turned out to be huge, for me this is the discovery that only 2 cans of 3 liters fit in only 2 cans. It looks like a whole regiment in the basin

for me this is the discovery that only 2 cans of 3 liters fit. It looks like a whole regiment in the basin

there will still be neither one nor the other, just now to eat ...

Oh, as soon as we saw that it was possible to try, we understood why it fits into two cans ... a delicious thing.The husband immediately drew himself with a large spoon at the basin, said "it's inconvenient to eat from your fork" eats and says: "I asked you how much cabbage to buy, and you say five kilos, five kilos. Now run for the second time .."
Helen, we need to warn you. what to do at least a double portion.
Pts delicious. Delicious! While I was writing the post, my beloved stamped on me and asked me to put the cabbage in the jars, says take it away, I’ll eat it all .. and added when I went to the kitchen again: “Maybe we’ll eat one jar today? I’ll peel the potatoes”
What a recipe, huh? Amazing !!!!

I also make such a cabbage. Delicious! The recipe was ripped out a hundred years ago from my grandmother's Worker magazine. I do for one can. If you want, then I do it later. Still, over time, it bites and I'm not as happy as fresh. But this is a matter of taste! Bon appetit, everyone!

And here is our beauty. Yesterday we had a banquet for a neighbor, we are happy - her granddaughter was born !!! So cabbage was undoubtedly not the last dish that attracted attention. I really liked serving it to the table - no matter how much you put it on the table - it is not destiny to get back into the refrigerator - the salad bowl goes straight to the PPM. The cabbage a day after cooking reminds me of the cabbage that my grandmother made me as a child. And now childhood memories appear at the sight of this beauty.




But this is my way of stacking in jars so as not to get my paws and the jar dirty:

I made a cabbage yesterday, half a serving, it turned out one can and another 0.5 liters are waiting
If you do it without pepper, you can add a little beetroot grated onto a grater to get a salad of a beautiful pink color

[Aunt Besya]

Aunt Besya, thanks for the recipe. The cabbage is really delicious. I made 2 bottles yesterday, today one has already been halved. Even those family members who do not like pepper in salads ate.

Thanks for the recipe !!!

The cabbage is good, very tasty, thanks

delicious, no doubt, thanks for the recipe
But still it seemed to me a bit too much vinegar, or maybe the vinegar in the original recipe is not 9%?

exactly 9%
I'm thinking, maybe the point of 3-day standing is not to ferment, but to let the vinegar run out? That is, it fizzles out, and at the same time, as a preservative, stops fermentation? Can this be?
But I love this recipe and use it with pleasure for many years

The cabbage is very tasty, they started to try it in the evening of the first day, on the second day the test was continued, the vinegar seemed a bit too much, but you won't be able to find out what will happen on the third day, the cabbage is over. Thank you, Aunt Basia for the recipe!

[Aunt Besya!]

Aunt Besya! I can report that the cabbage has become more tender, but still in the wake. since I reduce the vinegar - I'm not very sour anyway, but the recipe is really WONDERFUL!

LIKED! I was still chopping with a combine - probably 10 minutes. everything took, peppers, carrots and onions missed on specials. grater for julienne - like long strips, and for cabbage I had to rearrange the usual grater - so why not make such a salad? !!!
now I'm thinking - maybe it's still worth trying without pepper - after all, in winter, pepper is expensive

Girls, can you make such cabbage without sugar? Husband has diabetes

[Aunt Besya]

Aunt Besya - thank you for the delicious recipe!

I did it without pepper, I just put more cabbage instead.
I just really love sour, so it didn't seem to me over-acidified at all, and my son generally said - it's too sweet

but do not tell me salt with a slide or under a knife?
And how to cut the pepper into strips?

we opened a can of cabbage for dinner. BESIK !!!! THIS CABBAGE IS DIVINE !! Such delicious food! Mom tried to tell us to add oil, but Mom doesn't know that this cabbage doesn't need oil! MNYAMS! ran out from the table to thank you again.
p.s. package in transit

[Auntie Basichka]

Expensive Auntie Basichka! Huge thank you for the delicious cabbage !!! We are in awe !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
We have 5% table vinegar here, and I poured it in. Wonderful!

Aunt Besya! I replaced 9% vinegar with 6% Baltimore vinegar. Mmmmm, here! absolutely delicious!
I took the salad to work - so 90% of colleagues unanimously asked for the recipe! for some reason reminds everyone of a student snack.
So, there are also some admiration for your salad. parishioners visitors to our site

there will still be neither one nor the other, just now to eat ...

Something I did not notice this little dish after my husband, or rather putting him out of the bowl into the jar.
When I asked why he eats cabbage, he said: "You didn't say where to tamp."
Made half a serving of cabbage. For my taste (if to eat now) sweet and too much vinegar.
We'll see in two days.

And I made such a cabbage. Everything was chopped on the Berner, except for the seafood, and it was cut into a coarse grater. I came across some particularly fragrant Bulgarian pepper, its smell is very clearly felt, but in general it still smells like an American coleslaw salad.
From half of the norm, two cans of 1.5 liters and two of 0.6 liters turned out, however, one of them was already halved by the husband. Now I want to try it with apple cider vinegar. Thanks a lot for the recipe!



Sorry for the quality of the photo, I took it with my phone

About this cabbage, one doctor for a long time, back in Germany, at a party said - "And it's not a shame to submit, and they will eat it - it's not a pity!"
And the cabbage is very tasty !!

My cabbage stood for two days (because the apartment is hot).
I ate it with appetite, but then from heartburn I did not know where to go. The vinegar that did the trick in the recipe.

And the cabbage is so delicious ...

Finally, I was honored to make cabbage - it worked
I had little cabbage, only 1 kg, well, I did a little - but everything fit into the marinator. And at supper and halved at once

I am making the second portion today. The first time I also did it for 1 kg. Today already 2 kg. The first time my husband asked me to repeat it immediately!

Thank you !!!

I just pour oil and vinegar without boiling? If later it turns out that the brine needs to be boiled, and it is not written, because everyone knows ...

[Hairpin]

I just pour oil and vinegar without boiling? If later it turns out that the brine needs to be boiled, and it is not written, because everyone knows ...

Hairpin, you don't need to boil anything. It's not the marinade that needs to be poured. And then the cabbage will ferment for 2-3 days.
Just don't go overboard with vinegar. As for me, there is a lot of it in the recipe.

Yes, my acidity is not increased.

Well, I shoved it into the jars, screwed up the lids (without intuzazizm) and put it on the cabinet.

And it can't jerk?

Yes, my acidity is not increased.

Well, I shoved it into the jars, screwed up the lids (without intuzazizm) and put it on the cabinet.

And it can't jerk?

Screw the lids on? What for?
If you do not want to collect cabbage along the walls and ceiling of the cabinet, then open the lids. In cans, the fermentation process will begin, as in sauerkraut. You can cover with gauze and cover with the lids, turning them upside down. Let these jars in this form stand for two days, and then put them in the refrigerator.

Opened it! Did not have time to jerk !!!

Will there always be a fermentation process? Or wander, wander and that's it? That is, I can then just keep them in the room?

[Hairpin]

Hairpinwhen the cabbage is fermented, it must be put in the refrigerator for storage, be sure! Otherwise it will ferment and such amber will go that at least take out the saints.

Girls, what a cute cabbage
And from young cabbage it turns out ???

Why not? It should work.

I made this salad from young cabbage last night, albeit 1 kg.
I put less sugar and vinegar. I ran 2 cycles in the marinator and in the refrigerator. Tried it today. M-mm-mm-mm! Yummy! Aunt Besya

[Bash]

there will still be neither one nor the other, just now to eat ...

I needed a bowl the size of another 3-liter jar for the "leftovers".

Bash, a Bash, I did it first, but now I just ask. Did you indicate the weight of vegetables in peeled form or how "the field gave birth"? And then I already weighed everything in cleaned, so I got such a huge bowl of salad that I could not believe my eyes Rovnekhonko rammed it into three 3-liter jars

in peeled and prepared ... strange ... but I have stable two cans and a bowl .. Probably depends on the thickness of the cabbage shredder

Probably depends on the thickness of the cabbage shredder

Hmm ... shredded too much on the Berner, I don't really like cabbage with a combine harvester ... And everything else is also quite a miniature stripes

Yes, okay More is not less Now, if one can was missing - tody yeah

Well ... And then I cut it on a shredder (well, this year my slicer started up), and there the thickness is maybe more than that of Berner, so it comes out less for me ..

[Besya]

Besya, I came to you with thanks

We started trying the product today - everyone, without exception, liked it
I suspect that it will have to be repeated in the near future.



True, I played a little with the proportions of sugar-vinegar more I know the tastes of home. I reduced the sugar to 300 g (next time I will reduce it to 250 g), I took 300 ml of the usual 9% vinegar and 100 ml of the Modena, it went out of my ears.

and 100 ml - fashionable, the most it went out of the ears can not be pulled

Raisin, a color has not suffered? I also wanted to pour balsamic, but I was afraid that the cabbage would turn out ugly.

[Stеrn]

Stеrn

The color did not suffer a bit, because I have this vinegar of two colors - white and intense brown-burgundy. So I turned brown, turned it in my hands ... and poured white