The advantage of cabbage is proved long ago. The huge amount of vitamin C and also content of magnesium, potassium and selenium does cabbage irreplaceable on a daily table. The regular use of a white cabbage helps to cope with excess weight, to strengthen a cardiac muscle and to clean intestines from toxins. Remarkably the fact that cabbage is useful and tasty not only in the raw, but also in boiled and salty. And in salty cabbage of vitamin C it is even more, than in crude. Salt cabbage quickly and easily, and the result can enjoy all winter.
It is required to you
- Cabbage of light salting
- white cabbage of 3 kg;
- carrots of 2 pieces;
- paprika of 1 piece;
- garlic 1 head;
- hot pepper of 0.5 pieces;
- lemon of 1 piece;
- salt 4 tablespoons;
- sugar 2 tablespoons;
- vinegar of 5% 1 glass;
- bay leaf of 3 pieces;
- allspice peas 1 teaspoon;
- water of 1 l.
- Salty cabbage with beet
- white cabbage of 3 kg;
- carrots of 1 piece;
- beet of 1 piece;
- salt 4 tablespoons;
- sugar of 8 tablespoons;
- vinegar of 5% 1 glass;
- vegetable oil 0.5 glasses;
- bay leaf of 2 pieces;
- allspice peas 0.5 teaspoons;
- water of 1 l.
- Salty cabbage quickly
- white cabbage of 1 forks;
- carrots of 1 piece;
- salt 2 tablespoons;
- sugar 0.5 glasses
- vegetable oil 0.5 glasses;
- vinegar of 5% 0.5 glasses;
- water of 0.5 l.
Instruction
1. Prepare cabbage of light salting. Pour into a pan two liters of water, put on fire and bring to the boil. Divide cabbage on 8-12 of parts, depending on the size of a head of cabbage. Carrots, a paprika and hot pepper clean and cut on small pieces, peel garlic and divide into segments. Lay out all vegetables in a deep pan. Squeeze out in a glass juice from one average lemon.
2. Add salt, sugar, vinegar and juice of a lemon to the begun to boil water. Put bay leaf and a little allspice. Let's prokipet a couple of minutes and fill in with the boiling brine cabbage with vegetables.
3. Put a plate on cabbage, and from above press down cargo. Leave for day in the cool place, but not in the fridge. Salty cabbage is ready!
4. Try to make salty cabbage with beet. Cut cabbage with large pieces and put on a pan bottom. Cut the peeled carrots and beet on thin segments. From above put bay leaf and several peas of allspice.
5. Pour into other pan one and a half liters of water, a half-glass of vegetable oil, one glass of vinegar, add 4 tablespoons of salt and 8 spoons of sugar. Bring a brine to the boil.
6. Fill in with the boiling brine cabbage with carrot and beet. Put from above oppression and leave in the room with room temperature at 2-3 days. Then cabbage of gentle-violet color needs to be spread out on jars and to store in the fridge.
7. Prepare salty cabbage quickly. Chop one average of cabbage forks, grate carrots. Lay out vegetables in a deep pan and fill in with a half of a glass of vegetable oil.
8. Bring to the boil a half of liter of water in other pan. Add to water 2 tablespoons of salt, a half-glass of sugar and a half-glass of vinegar.
9. Fill in with the boiling brine cabbage with carrots and mix. After cabbage cools down, shift it in banks and put in the fridge. In a day it is possible to try!