Pickled cabbage in quick-cooking pieces: recipes for the winter and more. A simple recipe for quick pickled cabbage. Korean pickled cabbage pieces

We lay out on the table everything we need to quickly marinate. You need to buy juicy white cabbage, not the winter variety, it should not be hard.

We will also need a sour apple, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, your preparation will never go bad and the cabbage will pickle quickly.

Peel the horseradish root and cut into rings. The apple needs to be washed and cut into cubes; the peel does not need to be removed. We remove a couple of top leaves from the cabbage, cut out the cabbage, first cut it into slices, like a watermelon, and then chop it into cubes, not very large in size (you can see it roughly in the photo). Peel the garlic and cut in half.

Pour cabbage into a large bowl, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for Korean carrots, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili pepper into pieces, fresh or frozen. Pour the same into the pan with the cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan and add salt. When the water boils, add vinegar, stir and pour the marinade over the cabbage, immediately hot.

Cover with a lid and wait for the cabbage to cool. Once it reaches room temperature, put it in the refrigerator.

You don't have to wait long to enjoy pickled cabbage.

There are plenty of quick recipes.

And within a few hours there will be a bowl of snacks on the table.

Shall we cook?

Instant pickled cabbage - general principles and rules

Only juicy heads of cabbage, most often autumn ones, are pickled. Lay and winter cabbage is not used for harvesting. The vegetable is chopped on a special grater or with a knife, then placed in a basin or large pan, slightly crushed by hand to reduce the volume.

What is added to the preparation:

Carrot;

Bulb onions;

Various greens;

Pour a marinade of salt, sugar, vinegar and oil over the cabbage and vegetables. Since the product is quick-cooking, a boiling mixture is often used, sometimes warm. Cold marinade is rarely poured, as it is more suitable for long-term marinating.

After pouring, the workpiece is kept warm for several hours, then put into the cold. Before use, squeeze out the excess marinade, add oil to the cabbage, add onions and herbs. Since the preparation has a mild salty taste, it is great for salads.

Recipe 1: Instant pickled cabbage “Daily”

Many housewives are familiar with this recipe. This instant pickled cabbage can be eaten within 24 hours and is very easy and quick to prepare.

Ingredients

2.5 kg cabbage;

Liter of water;

100 grams of butter;

100 grams of sugar;

1.5 tablespoons of salt;

400 grams of carrots;

Vinegar 9%;

3 cloves of garlic.

Preparation

1. Shred the cabbage in any way, preferably into thin strips, so that it pickles faster and easier. Place in a basin.

2. Coarsely grate the carrots, chop the garlic and place in a bowl with the cabbage. Lightly knead with your hands to reduce the volume of vegetables.

3. Transfer the vegetables to a more suitable sized pan or jars.

4. For the marinade, you need to boil water with sugar, salt and oil, boil for 2-3 minutes and at the end add 90 grams of vinegar.

5. Let the marinade cool for about 10 minutes; it should remain hot.

6. Pour the prepared cabbage with vegetables and leave it warm for a day. Then you can take a sample. This preparation is stored in the refrigerator.

Recipe 2: Instant pickled cabbage with beets in 8 hours

A very bright and beautiful snack option made from quick-cooking pickled cabbage. It is better to use fresh and juicy beets so that they color the vegetables well and give the preparation a beautiful color.

Ingredients

2 kg cabbage;

2 carrots (large);

1 beet (about 150-200 grams);

Garlic to taste;

80 ml oil;

1 spoon of salt;

80 ml vinegar 6%;

4 spoons of sugar.

Preparation

1. Cut the carrots lengthwise into 2 parts and chop them into semicircles. The slices should be thin.

2. If you add garlic, then simply cut each clove into circles.

3. Just chop the cabbage.

4. Peel the beets and rub into strips so that they look like cabbage. It will not be visible in the workpiece.

5. Combine all the vegetables and mix.

6. For the marinade, boil 300 grams of water, add salt and sugar, stir until dissolved. At the end, pour in the oil, then add the vinegar. Turn off the fire.

7. Pour the hot marinade over the vegetables, put on a glove, and stir until the mixture has cooled.

8. Place the pressure and leave it warm for 6-8 hours. If you make it in the morning, then you can enjoy a bright snack for dinner! But don’t forget to put the leftovers in jars and put them in the refrigerator.

Recipe 3: Instant Korean Pickled Cabbage

Another version of quick-cooking pickled cabbage with beets, but you can do it without it. But in this case, you can add carrots for beauty. In any version, the appetizer turns out very rich and flavorful. The appetizer is large in pieces, which also saves time on chopping the head of cabbage.

Ingredients

2-2.5 kg of cabbage;

Head of garlic;

1 beet;

1 Bay leaf OK;

0.5 tsp. coriander;

2 carnation stars;

0.5 cups of oil;

A spoonful of salt and sugar;

Liter of water;

100 ml vinegar.

Preparation

1. Remove the top leaves from the head of cabbage and cut it into large pieces with sides of 5-7 centimeters. Place in an enamel saucepan.

2. Add grated beets, which also need to be peeled. It is better to lay the beets in layers so that the pieces are colored more evenly.

3. Peel the head of garlic, cut each clove into 2 parts and throw it into the pan.

4. To prepare the marinade, boil salt and sugar in a liter of water, add butter, cook for 5 minutes.

5. Now pour in the vinegar, crushed coriander seeds and cloves. Turn off the stove.

6. Pour boiling marinade over the cabbage and beets, cover with a plate or an inverted lid of smaller diameter and set the pressure to 2-3 kg.

7. Leave the workpiece warm for 15-20 hours and you’re done! Then we put the Korean snack in the cold.

Recipe 4: Instant Spicy Pickled Cabbage

For this snack you will need a capsicum hot peppers red or green. Spicy cabbage takes about a day to prepare, but the longer it sits, the saltier and more vigorous it becomes.

Ingredients

2 kg cabbage;

300 grams of carrots;

1-2 spicy pods;

200 grams of butter;

100 grams of vinegar 9%;

Head of garlic.

For the brine:

Liter of water;

Three spoons of sugar;

2 tablespoons of salt.

If desired, add herbs, any seasonings (bay leaf, peppercorns, coriander), you can add beets and make a bright preparation.

Preparation

1. Grate the peeled carrots or cut them into large strips.

2. Cabbage should be cut into cubes with sides of 2 centimeters. Remove the top leaves and stalks. You can also immediately cut off thick veins, as they will take a very long time to salt.

3. Peel the head of garlic, remove the tails from the pepper and chop everything finely.

4. Place cabbage, carrots and hot garlic mixture with pepper in layers in a jar.

5. Boil salt and sugar in water, pour in oil and vinegar, cool until warm.

6. Fill the jar and leave it to marinate in a warm place, but after a day be sure to put it in the refrigerator or put it in the cellar.

Recipe 5: Instant pickled cabbage “in 2 hours”

There is simply no faster recipe for pickled cabbage than this one! A wonderful salad option for dinner or lunch. In addition to the main products, you will need a bell pepper, preferably a bright color, to make the dish more beautiful.

Ingredients

0.6 kg cabbage;

1 Bell pepper;

2 cloves of garlic;

3 peppercorns;

1 small carrot or half a large one;

Liter of water;

2 tablespoons of salt;

50 grams of sugar;

2 bay leaves;

100 grams of 9% vinegar.

Preparation

1. Cut the sweet pepper into strips and also grate the peeled carrots.

2. Shred the cabbage in the usual way using a grater or cut it with a special knife.

3. Peel the garlic, chop it not very finely, preferably into thin slices.

4. Mix all the vegetables.

5. For the marinade, boil salt with sugar and a liter of water. Add vinegar. Then add all the other spices except bay leaves. Immediately remove from heat.

6. Pour boiling water over the cooked vegetables, let stand for 15 minutes, then stick in bay leaves and cool for up to an hour.

7. Now you need to remove the cabbage from the brine with your hands, do not squeeze too much. Place in a jar and cool for another hour in the refrigerator.

8. Then pour oil, add herbs, onions and you can serve! This product lasts no more than 4 days in the refrigerator.

Recipe 6: Instant Pickled Cauliflower

For some reason, many people only marinate white cabbage and they simply forget about the colored one. In fact, it turns out no worse. And many people like it even more because of its delicate taste. A recipe for a quick snack that can be put on the table within 6 hours of preparation. But it’s better to marinate overnight, until the morning it will infuse and be well salted.

Ingredients

1 head of cauliflower;

2 tablespoons each of salt and sugar;

100 ml oil;

15 grams of vinegar 70%;

1 bay leaf;

4 peppercorns;

3 cloves of garlic;

Preparation

1. Separate the cabbage into small inflorescences. For convenience, you can use a knife and separate too large parts. If you suspect that insects live inside, you can soak the head of cabbage for half an hour in salt water, all living creatures will leave it.

2. Place the inflorescences in a jar, which must be thoroughly washed with soda.

3. Throw in laurel, peppercorns, peeled and cut into pieces garlic.

4. Pour a liter of water, add salt and sugar, add oil and immediately vinegar. Boil for a minute.

5. Pour the hot marinade into a jar with inflorescences, cover and cool at room temperature.

6. After 4 hours, you can put the jars in the refrigerator so that the snack cools down well.

Recipe 7: Instant pancakes with pickled cabbage

A wonderful recipe for potato pancakes, bright and unusual. Thanks to pickled cabbage, they turn out very tasty, juicy, with a pronounced taste.

Ingredients

4 potatoes;

150 grams of cabbage;

0.5 bell pepper;

1 onion;

Salt, oil;

2-4 tablespoons of starch.

Preparation

1. Finely chop the onion and bell pepper, add greens and squeezed cabbage. If the pieces are long, you can cut them a little with a knife.

2. Grate the potatoes last.

3. Break the egg, salt, pepper, add 2 tablespoons of starch. If a lot of liquid forms in the bowl during frying, we will add more.

4. Mix the mixture well with a spoon and fry in hot oil on both sides until golden brown.

5. Potato pancakes are served hot with sour cream.

Recipe 8: “Snack” salad from pickled cabbage

The second name of the salad is “Christmas”. Pickled cabbage does not have such a bright and pronounced taste as sauerkraut. But it is great for various salads and goes well with many foods.

Ingredients

150 grams of pickled mushrooms;

1 clove of garlic;

1 onion;

1 tsp. Sahara;

2-3 pickled cucumbers;

Pepper, greens;

For refueling, unrefined oil;

1-2 sweet peppers.

Preparation

1. Squeeze the cabbage from the marinade and place in a bowl.

2. We do the same with mushrooms. But if they are not small, then cut them into slices or strips.

3. Cut the cucumbers and peppers into cubes and add them to the rest of the ingredients.

4. Chop the greens and a clove of garlic and throw them into the salad. You can add more garlic if you like the spicy taste.

5. Add sugar, black pepper, mix. Add oil and you're done!

Recipe 9: Instant pickled cabbage with peas

Another option for serving instant pickled cabbage. This dish looks fun and bright on the table, it turns out tasty and aromatic.

Ingredients

500 grams of cabbage;

1 onion;

2 spoons of lingonberries or cranberries;

100 grams of canned peas;

30 grams of butter;

Parsley leaves or other greens

Preparation

1. Cut the onion into thin rings, put it in a colander and pour boiling water from the kettle over it. Let it cool for now.

2. Drain the marinade from the peas and add it to the cabbage.

3. Add lingonberries, cooled onions, butter and mix.

4. Place in a salad bowl and decorate with herbs.

Recipe 10: Pickled cabbage with apples

An unusual appetizer made from cabbage with mayonnaise dressing. It is better not to replace sour cream, as it does not go well with pickles. To prepare the snack you will need green apples.

Ingredients

2 apples;

700 grams of pickled cabbage;

2 pickled cucumbers;

1 onion.

Preparation

1. Finely chop the cucumbers and onions and place them in a bowl.

2. Add pickled cabbage, which we squeeze well from the liquid.

3. Peel the apples and cut into small strips. Add to the rest of the ingredients.

4. Add mayonnaise and you're done! To taste, add sugar and black pepper to the salad, and add greens if desired and for beauty.

Recipe 11: Instant pickled cabbage salad with smoked sausages

A recipe for a hearty and not boring salad that can be prepared very quickly. It will especially come in handy when you need a quick snack but don’t have time to cook. Ideally, hunting sausages are used, but you can use any other type of sausage, even smoked sausages.

Ingredients

200 grams of pickled cabbage;

Garlic clove;

2 hunting sausages;

1 spoon of mayonnaise;

1 cucumber or tomato;

Preparation

1. Cut the cucumber or tomato into small cubes and combine with cabbage.

2. Add chopped garlic and herbs.

3. Place the sausages cut into thin circles. If other products are used, you can make straws or cubes, depending on the original shape of the product.

4. Add mayonnaise, mix and you're done!

Recipe 12: Instant pickled cabbage with beans

A tasty and very healthy salad, for which you will need lightly salted pickled cabbage. We take canned beans, but if you have time, you can boil them.

Ingredients

400 grams of cabbage;

1 can of beans (in their juice);

1 bunch of green onions;

40 ml oil;

1 sweet pepper.

Preparation

1. Finely chop green onions and mix with cabbage.

2. Add beans, from which you need to drain the marinade well. If it is slimy, it is better to rinse the beans and let the water drain.

3. Remove the seeds from the pepper, cut into thin strips or cubes, and add to the appetizer.

4. Season with oil and serve! For spiciness, you can add a clove of garlic, a little ground pepper or a spoonful of diluted mustard.

Instant pickled cabbage - useful tips and tricks

The colder the brine, the longer the cabbage will be salted, but it will remain crispier and juicier. Conversely, hot pouring reduces the cooking time of the snack, but the pieces are slightly cooked and become softer, not so crispy. You can divide the cabbage into two parts and fill half with hot marinade, and the second part with cooled one. While the first one is eaten, the second one will be ready.

Pickled cabbage will turn out especially beautiful if you grate the carrots into long strips on a Korean appetizer grater.

Vinegar is a necessary ingredient in marinade. But if you are afraid of its harm or do not like the pronounced aroma, then replace table vinegar with apple cider vinegar. It is much healthier and has a milder taste.

Cabbage loves sugar, so it is always added to the marinade, and in greater quantities than salt.

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat it the next day ready dish Chop the onion and sprinkle with oil. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes off with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

cabbage - 2.5 kg
garlic - 3-4 cloves
carrots - 5 pcs.

For the marinade:

water - 1 liter
sugar - 1 glass
vinegar - 0.5 cups (100 ml)
vegetable oil - 0.5 cups (100 ml)
salt - 2 tbsp

Preparation:

Wash all vegetables.
Finely chop the cabbage.
Wash the carrots, peel and grate on a coarse grater.
Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
Place everything in a deep saucepan

Preparing the marinade:

To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add all the necessary ingredients, stir.
Pour the hot marinade over the cabbage and cover with a lid.
After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

white cabbage - 1 fork, 2 kg
carrots - 2 pcs.
sweet pepper - 1 pc (optional)
garlic - 3 cloves

For the marinade:

water - 1 liter
vegetable oil - 1 cup (200 ml)
table vinegar - 1 cup (200 ml)
salt - 3 heaped tbsp
sugar - 8 tbsp. spoons
bay leaf 2 - 3 pcs

Preparation:

Wash all vegetables
Cut cabbage into large pieces
Peel the carrots and grate on a coarse grater.
Cut the sweet pepper into thin strips. (Pepper optional.)
Peel the garlic, chop and mix with carrots.
Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

Cabbage - 2 kg
Carrots - 1-3 pcs.
Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

Water - 1 liter
Salt - 1 tbsp. l
Sugar - 1 tbsp. l
bay leaf - 1-2 leaves
allspice - 2-3 peas
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

We have already learned and prepared. It's time for another one delicious preparation for the winter from cabbage. Pickled cabbage for the winter, and even quick cooking, has become very popular in Lately. After all, we are always in a hurry, and even we want to get any preparation that is not only tasty. but also quickly.

That is why quick-cooking pickled cabbage should come in handy in our time. I prepared it in the evening, and the next day you can taste it.

Instant pickled cabbage - delicious recipe

Thanks to bell pepper and garlic, pickled cabbage acquires a special aroma and taste. And the sweet and sour brine gives the cabbage an amazing taste.

Ingredients:

cabbage - 1 head
carrots - 2 pcs.
bell pepper - 1 pc.
water - 1 liter
salt - 2 tbsp. l.
sugar - 1 glass
vegetable oil - 1 cup
vinegar - 1/2 cup
cumin - a pinch
garlic - 4 cloves

Shred the cabbage and grate the carrots on a coarse grater. Mix cabbage and carrots in a deep bowl.

2. Prepare the brine, add salt to boiling water. sugar, vegetable oil. Bring to a boil and turn off the stove. Add vinegar.

3. Cut the bell pepper into strips and add it to the cabbage.

4. We pass the garlic through a press and also add it to the vegetables. Garlic gives an unforgettable aroma to our cabbage.

5. This cabbage is very tasty to cook with caraway seeds, so don’t forget to add it. Generously sprinkle a pinch of cumin into the cabbage.

6. Mix the cabbage, carrots and pepper well with your hands. All spices and vegetables should “make friends” with each other.

7. Place the cabbage in portions in a deep pan and compact it with your hands. First, lay out about 1/3 of all the cabbage and pour in 1/3 of the brine. Then lay out the remaining cabbage and another 1/3 of the cabbage and fill it with brine again, and so on until the end.

8. Leave the pan with cabbage at room temperature for a day. Then we put it in a cold place and the next day you can enjoy crispy sweet and sour cabbage.

Pickled cabbage in pieces for the winter in a jar

Another great recipe. We will not shred the cabbage, but cut it into large pieces.

Ingredients:

cabbage - 1 head
carrots - 2 pcs.
parsley - bunch
water - 1.5 liters
salt - 2 tbsp. l.
sugar - 3 tbsp. l.
vegetable oil - 100 ml
vinegar 9% - 250 ml
garlic - 8 cloves
bay leaf - 4-6 pcs.
mixture of peppers to taste
fresh or dried dill
fresh parsley

Pre-prepare the marinade. Bring water to a boil in a saucepan, add salt, sugar, vegetable oil, bay leaf and a mixture of various peppers. You can add hot chili pepper to your taste; it will give the cabbage the desired spiciness. When the water boils, add vinegar. Remove the marinade from heat and let cool slightly.

2. Remove the stalk from the cabbage and cut the head of cabbage into several large pieces. Cut carrots into slices.

3. Place bay leaf, pepper, dill and garlic chopped into small pieces on the bottom of clean jars.

4. Place a cabbage leaf on top of the seasonings in the jar, and then lay out a few pieces of cabbage.

5. Then add a layer of carrots, chopped garlic and parsley to the jar.

6. Repeat the layers in the same sequence - cabbage, carrots, garlic, parsley. Use your hand to compact the cabbage into the jar.

7. When we fill the jar, pour the marinade into it. Cover with a plastic lid and leave at room temperature for a day.

8. After a day, cabbage will be ready to eat, but it should be stored in the refrigerator.

Instant pickled cabbage with bell pepper

Bell pepper gives any dish a special aroma and taste. Therefore, if you add pepper to pickled cabbage, you will get very tasty dish. And to make this dish bright and beautiful, choose red peppers. And in this recipe we will add garlic because it gives this appetizer the right flavor.

Ingredients:

cabbage - 800 gr.
carrots - 3 pcs.
bell pepper - 2 pcs.
water - 1 liter
salt - 2 tbsp. l.
sugar - 200 gr.
vinegar 9% - 200 ml
vegetable oil - 100 ml
garlic - 6 cloves

The recipe is simple to prepare and does not require special skills, you just need to maintain the proportions.

Shred the cabbage into thin strips.

2. Grate the carrots using a Korean carrot grater.

3. Cut the bell pepper into thin strips.

4. Mix all the vegetables in any container and place them in jars. It is advisable to compact it tightly with your hands. Place a couple of cloves of garlic in the middle of the jar. You don’t have to chop the garlic, but send a whole clove.

5. Prepare the marinade according to the recipe, bring to a boil. Pour hot marinade over cabbage in jars. The marinade should cover the cabbage completely.

If you have any marinade left, don’t rush to throw it away. After a day, as the cabbage marinates, the brine will be absorbed into the cabbage, and then it can be added to the jars.

6. Cover the cabbage with lids and put it in the refrigerator. In a day you will be able to crunch on delicious cabbage.

Pickled cabbage for the winter in Petrovsky style - a very tasty recipe in a jar

Please note that in addition to the usual ingredients for pickled cabbage, onions will be used here.

Pickled cabbage for the winter in jars with an iron lid

If you want the pickled cabbage to last longer, I recommend that after cooking, put it in sterilized glass jars and close with iron lids.

Ingredients:

cabbage - 1 kg.
carrots - 150 gr.
bell pepper - 80 gr.
water - 1/2 liter
salt - 1 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 50 ml
vegetable oil - 50 ml
garlic - 10 gr.
honey - 2 tsp.

Cut the cabbage and bell pepper into thin strips, grate the carrots. Pass the garlic through a press. Mix vegetables in a deep bowl. Please note that we do not grind the vegetables, just mix them.

2. For the marinade, bring water to a boil, add salt, sugar, vegetable oil and honey. Of course, you don’t have to add honey. But if you like experiments, try it, honey makes the marinade more tender.

3. Place a heavy weight on top of the cabbage, such as a heavy lid or plate with a jar. You won't have to wait long. Cabbage should marinate at room temperature for only 3-4 hours.

4. After this time, the cabbage is ready and you can eat it. And if you want to preserve the cabbage longer, then put it in sterilized jars and roll it with metal lids.

The best recipe for pickled cabbage for the winter - instant cabbage "Vitaminnaya"

I couldn't resist posting another wonderful recipe. It seemed to me the best of the entire selection, although there is no arguing about tastes. Just cook and compare.

I hope that you are not tired of the cabbage theme yet and I will try to continue it. You can prepare cabbage for a long time. And even in winter, if you want such a snack, but there are no supplies, you can prepare a small portion of crispy and juicy cabbage according to any of these recipes.

Well, if you liked or did not like the proposed recipes, then write comments and share the recipes with friends.

I will be glad to see you on the pages of my blog.