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Pickled cabbage recipes with bell pepper or chili. Vegetable and fast food options


Pickled cabbage is one of the favorite dishes on the table of Russians. Both on festive and everyday life.

That is why we offer you to try different recipes, with chili or bell pepper, quickly cooked or classic, to surprise both family and guests.

Moreover, you will not need much effort in cooking, and we have already found all the secrets and told you below.

How to choose a vegetable for pickling?

Our most common cabbage or white cabbage is good for our purpose. - it will remain crispy, will not change color (if you do not add beets or turmeric to it), it is very affordable, often found on store shelves (you can find out recipes for pickled cabbage with turmeric here, and from this article you will learn about which you can cook dishes with the addition of beets).

Red cabbage differs from white cabbage not so much in physical properties as in chemical composition and a bright purple-blue hue. It contains more vitamin C and protein (protein).

Red cabbage is also denser - this should be taken into account by people with dentures or highly sensitive teeth. It contains more sugar than white cabbage - this characteristic is important for people on a diet. Plus, usually red cabbage is 1.5 - 3 times more expensive than white cabbage, depending on the season.

Important: Red cabbage is harder and denser than white cabbage, it contains more sugar.

What are the benefits, harms and nutritional value of the dish?

We present the average nutritional values. 100 grams of the finished product contains:

  • 0.9 g protein;
  • 4.7 g fat;
  • 7.5 g carbohydrates;
  • calorie content is 77 Kcal.

It is important to note that this data is for a traditional recipe that includes vegetable oil and bell peppers. Removing them, you can change the nutritional properties in the direction of reducing the calorie content, the amount of fat and carbohydrates.

If we add other ingredients, then we should also remember to change the nutritional value. Let's make a reservation that our recipes are supplemented with vegetables, which is why their nutritional value will remain very close to the above.

Pickled cabbage retains all the beneficial properties even longer than fresh... The main ingredient - cabbage - contains trace elements: iron, calcium, sulfur, magnesium, chlorine, iodine, phosphorus, zinc and others.

The benefits of pickled cabbage:

  • increases the body's defenses;
  • enhances resistance to stress;
  • helps to improve the intestinal microflora;
  • helps to cope with vitamin deficiency;
  • people whose diet contains pickled cabbage are much less likely to get colds.

Harm of pickled cabbage:

  • Fiber is abundant in cabbage. This is good for bowel function, but it can lead to flatulence.
  • You should not include this dish in the diet for myocardial infarction, diarrhea, colitis and enteritis. A weakened intestine should not be overworked.
  • Pickled cabbage has a stimulating effect on the secretion of the gastric glands, which is why it is not recommended to use it if the stomach is acidic.
  • Pickled cabbage should be used with caution by people with high blood pressure.

Pickled cabbage is contraindicated for eating with myocardial infarction, indigestion, colitis, enteritis, high blood pressure, increased stomach acidity.

Step by step recipes: how to marinate a vegetable?

With Bulgarian sweet pepper

Cooking time for a dish with bell peppers in a marinade: 30 minutes for preparing vegetables, 1 day (or more) for fermentation and pickling.

Ingredients:

  • cabbage 1.5 kg (small head of cabbage);
  • Bulgarian pepper 250 g (2 pcs.).

For the marinade:

  • water 500 ml (2 glasses);
  • salt 1 tbsp with a slide;
  • sugar 50 g;
  • vegetable oil 3 tablespoons;
  • vinegar 9% table or apple cider 70 ml;
  • spices to taste: ground black pepper or peas, allspice, cloves (no more than 3 pcs.), bay leaf (no more than 2 pcs.).
  1. Chop the cabbage (we advise you to try different methods - thin or thick strips), pour it into a large container, crush it with a load - a jar of water, a kettlebell full of a heavy bottle so that the cabbage gives juice. Do not salt yet.
  2. Chop the bell pepper into strips or cut into cubes. Add to mint cabbage. Stir with your hands, "whisking" the vegetables like a dough. Put them under oppression again.

    Important: You can use frozen bell peppers, you should also choose red, yellow or orange peppers, but not green - it is less sweet.

  3. Now let's take care of the marinade (you can learn about other recipes for making marinade for cabbage here). We put a pot of water on the stove, into which we pour salt, sugar and add oil. Bring to a boil, wait another 2-3 minutes. Add spices and vinegar, stir, turn off the heat and leave under the lid so that the vinegar does not evaporate.
  4. Pour the vegetables, which have stood under the yoke for 20-30 minutes, with hot marinade. We return the cargo to the place.
  5. Now our dish should be infused at room temperature for a day. If vegetables with marinade stand longer, they will become pickled and fermented, fermentation will begin. This will not make the dish worse, but it will change the taste. Experiment!
  6. After a day, pickled cabbage with sweet bell peppers should be put into the refrigerator. There it is stored for at least 3 weeks ready for use.

You can watch the cooking option for pickled cabbage with bell pepper in this video:

With chili

Ingredients:

  • cabbage 1.5 kg;
  • hot chili pepper 1 pod;
  • garlic 4 cloves.

We prepare the marinade according to the previous scheme.

The cooking plan is the same as the cabbage with bell pepper:

  1. Hot peppers must be cut into circles or chopped into cubes with a edge of 3-4 mm.
  2. Chop the garlic with a knife to the size of buckwheat, so the pungency is distributed more evenly, and the aroma will remain for a long time.
  3. Add pepper and garlic to the cabbage and mix thoroughly.
  4. This is followed by the already familiar preparation of the marinade, adding it to vegetables, placing it under oppression and waiting for a day.

Fast cooking in 12 hours

You can pickle cabbage faster than a day. To do this, you need to double the amount of sugar, salt and vinegar. The vegetable ingredients for this delicious instant meal are the same as in the basic recipe.

Marinade:

  • water 500 ml (2 glasses);
  • salt 3 tbsp with a slide;
  • sugar 100 g;
  • vegetable oil 3 tablespoons;
  • vinegar 9% table or apple cider 150 ml;
  • spices to taste: ground black pepper or peas, allspice, cloves (no more than 3 pcs.), bay leaf (no more than 2 pcs.).

Cooking vegetables and marinade will be the same, but we recommend draining off excess marinade after 8-12 hours of marinating. Otherwise, the cabbage runs the risk of being too sour or salty.

You can find out other classic recipes for instant cabbage in a hot marinade, as well as how to choose the right type of vegetable and pickle, in this article.

Cooking variations with carrots, garlic, onions, vinegar

  • If you want to diversify the salad, you can add carrots to the pepper, in which case, along with shredding the pepper, you should cut 250 g of carrots into strips (read how to cook instant pickled cabbage with carrots and other vegetables). Further, everything is about the scheme of actions already familiar to us.
  • Garlic will add spice to the recipe. We can also add it to cabbage and peppers, 4 cloves, finely chopped with a knife.
  • We also recommend trying one onion for the basic recipe. It should be in the same pot as the rest of the vegetables.
  • If you do not experience stomach problems and love the vinegar pungency, we recommend increasing the amount of vinegar in the marinade recipe to 120 ml. This, by the way, will increase the shelf life of pickled cabbage up to 5 weeks or more in the refrigerator. But again, you need to carefully monitor the condition of the vegetables under oppression. If you do not want to get soft, as if boiled, vegetables, then they should not be overexposed. As a rule, a day is enough for the dish to be ready.
  • When serving, the salad can be supplemented with green onions, cilantro, parsley, and finely chopped onions marinated in vinegar in advance. The aroma will be amazing.

Vegetables covered with marinade must not be boiled, otherwise the cabbage will begin to boil and become soft.

Now the benefits of thermally unprocessed vegetables are on your table! Let us remind you again: experiment, add different ingredients, mix pickled cabbage with fresh herbs and peppers. The benefits and taste will remain at their best. By the way, this is a completely vegetarian dish and is also suitable for fasting meals.


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