Instant red cabbage recipe delicious. Spring protection of garden plants from pests and diseases

24.11.2019

Attention: Pickling is a canning recipe based on the ability of an acid to inhibit the activity of most microorganisms. Lemon or kiwi juice, wine, apple, balsamic vinegars are used as an acid in marinades, table vinegar, some varieties of dry wine.

The peculiarities of pickling are the direct addition of acid to the product.... While during fermentation and pickling, acid is produced by microorganisms that cause the fermentation process.

Benefit and harm

Red cabbage in its own way chemical composition almost does not differ from white cabbage. The red-purple and even bluish color of its leaves is given by the anthocyanin contained in them. Because of it, the cabbage has a sharper taste. Its beneficial effect is as follows:

positively affects the condition of the walls of blood vessels, increases their strength and elasticity;
gently normalizes blood pressure, which is why it is useful to take red cabbage for hypertensive patients;
promotes the elimination of excess free radicals from the body, has a pronounced antioxidant effect;
prevents the development of malignant tumors.

In addition, the selenium contained in the leaves normalizes the thyroid gland, enriches muscle tissue with oxygen, and removes toxins. Fiber, useful in all respects, contains almost 1.5 times more than ordinary white cabbage.

Phytoncides, which are not found in ordinary cabbage, are presented in large quantities in red cabbage. Red cabbage juice has long been used in the treatment of bronchitis and asthma. The increased content of bactericidal elements has a wound healing effect.

Protein - 3 kcal (12%).
Fat - 3 kcal (12%).
Carbohydrates - 20 kcal (76%).

When eating red cabbage, remember - the risk of gaining weight is practically zero.! However, nutritionists do not recommend getting too carried away with this product. The approximate daily dose is calculated in the range of 200-300 grams.

Contraindications

The main reason for rejecting red cabbage is only its individual intolerance.
In addition, people with bowel disease should be aware that fiber can be harmful. In this case, cabbage should be eaten boiled.
It is best to remove the upper leaves and stump, as they usually accumulate the largest part of the nitrate.

In a hot marinade

Typically, a hot marinade is used to make pickled cabbage. Also cook especially tasty dish you can add peppers, beets and various spices to cabbage. Let's consider all the options in more detail.

Classic recipe

Ingredients:

Cloves, not too hot peppers, bay leaves, caraway seeds, coriander go well with red cabbage.

How to cook:

First of all, remove the top leaves and remove the stump. For convenience, we cut the heads of cabbage into two parts.
Finely chop the cabbage, keeping in mind its denser fiber. The width of the strips should not exceed 0.5 cm. Ready cabbage put in a basin.
Cut the garlic into thin slices.
Add salt, garlic, herbs, pepper (if necessary) to the cabbage, mix well.

Advice: Red cabbage is harder than white cabbage. However, it is also 90% water. If you want it to retain crunchiness when eating, do not wrinkle it, try not to press when laying it in a container so that it fits as much as possible. Then its natural structure will be preserved.

Cooking the marinade:

Dissolve sugar in hot water, add vinegar, add spices (for example, cloves), bring to a boil.
Put the cabbage tightly, but without pressure, into the jars.
Fill with hot marinade.
We cover the jars with gauze, we stand for 3 days at room temperature.
We close with plastic lids and take out the cans to a cold place.

With beets

According to recipes, you can marinate cabbage with various vegetables - with beets, carrots, onions. They will not only give the marinade an unusual color, but also add specific notes to the taste of the finished product.

How to cook:

Slice the beets and carrots thinly. You can just grate the vegetables on a coarse grater.

To learn how to cook red cabbage with beets in Georgian, read in.

With pepper

To add spice and piquancy to the dish, you can add red to the cabbage capsicum ... The main thing here is not to overdo it, so that the pepper does not interrupt the main taste.

How to cook:

We clean the fruit of seeds, cut out the inner partitions, cut off the stalks.
We cut the pepper into rings no more than 0.5 centimeters thick.
Add to the cabbage with stirring.

Cooking for the winter

Classic recipe will suit us here too. We take the cabbage, add other vegetables if desired, prepare the marinade. For long-term storage of cabbage, table vinegar is usually used.... Some replace it citric acid... In this case, one teaspoon of acid is added not to the liquid, but directly to three-liter jar with cabbage just before pouring the marinade.

Another difference during long-term storage is that we add to the marinade during cooking sunflower oil, approximately 1 tablespoon for each jar prepared. We sterilize jars for the winter version, steam the lids. We roll up the cans and put them in a cool place. Basically, the pickled cabbage is ready to eat, so you don't have to postpone sampling.

To learn more delicious recipes cooking red cabbage for the winter, as well as see photos of dishes, you can.

Without sterilization

The recipe for making very tasty and crispy red cabbage for the winter without sterilization is the same. Pour sunflower oil over the marinade to form a film. We close the jars with plastic lids... We transfer the cans to a cool place.

In 30 minutes in a hurry

How to pickle quickly and tasty? This quick recipe will take you no more than 30 minutes to cook delicious red cabbage using this quick recipe, and you will be able to put this dish on the table in 4 hours!

Ingredients:

How to cook:

Finely chop the cabbage.
We rub the carrots as for the dish "Korean carrots" - in thin long cubes.
Press the garlic with a garlic.
Mix everything, add 1 tablespoon of salt. We leave it - let it soak in its own juice.

Marinade:

Dissolve 2 tablespoons of sugar in hot water (500 ml).
Add vinegar 6% - 150 ml.
Spices and herbs to taste.
Bring to a boil, remove after 2-3 minutes.
We filter the marinade to remove the spices that have given off their aroma.

Fill the cabbage with hot marinade. Let it cool to room temperature, put it in the refrigerator. Serve after 4 hours.

Large chunks

Quick recipe how to cook red cabbage:

Ingredients:

How to cook:

Cut the cabbage into large squares.
Add chopped herbs, salt, sugar and pepper.
Mix thoroughly, pressing lightly.
Cooking the marinade for chopped red cabbage in large pieces, as in the previous recipe, just don't add sugar to it - we already have it.
Bring the marinade to a boil and add the cabbage.
Let it cool to room temperature.
We serve to the table.

To know best recipes first courses with red cabbage, as well as see their photos, you can, but in we examined various variations delicious cooking vegetables at home and gave recommendations for table setting.

Conclusion

Pickled red cabbage can be served on the table and how independent dish, and in combination with other products. The "collage" looks great in which there are red and white cabbage together. Top the dish can be decorated with pickled cucumbers and fresh herbs.

Red cabbage is not always suitable for salads or other dishes. But there are recipes for pickling red cabbage, thanks to which it will turn out to be an excellent addition to main dishes. Due to its structure and color, it will complement many dishes or become an appetizer.

One fork of red cabbage can make a large amount of pickled vegetables. The recipe uses pepper, cloves, lavrushka, which add aroma and taste. These spices are quite common for pickling, but cinnamon is not often used in such preparations. But this mixture turns out to be very interesting.

Required Ingredients:

Krasnokochanka - 1 forks;
Cinnamon - 4 pieces;
Allspice - 7 peas;
Salt - 1.5 tbsp l .;
Carnation - 7 pieces;
Black pepper - 15 peas;
Sugar - 3 tablespoons l.;
Water - 750 milliliters;
Vinegar 9% - 500 milliliters.

Pickled red cabbage for the winter:

Rinse the vegetables well, sort out, so that it is more convenient to sort through, it is necessary to disassemble the pulp into separate leaves. Then it must be finely chopped into strips. For cutting, it is better to use special graters and knives, they will help you cut quickly, and the mass will turn out beautiful;
Transfer the prepared mixture to a jar; you can use one three-liter jar or several small jars;
Now it's time to prepare the marinade. Pour water into a saucepan, put on fire, add spices, stir, cook for 5-10 minutes, the fire should not be high. At the end of cooking, add vinegar to the mixture, boil a little and remove from heat;
Now the pulp should be poured with the solution. For filling, you can use hot or cold marinade... A hot marinade promotes more fast process pickling, but if the blank will be used in winter, then you can pour the mixture with cold marinade;
The jar must be closed with a lid and removed to a cold room.

Marinate red cabbage for the winter

Red cabbage is quite tender and does not require long cooking. It can be prepared for the whole winter, but you can try it after a few days. This recipe complements the main vegetable with carrots, this emphasizes the taste and makes it possible to use the preparation as an independent dish.

Required Ingredients:

Red cabbage - 1.5 kilograms;
Fresh carrots - 1 fruit;
Salt - 1 table. l .;
Garlic - 2-3 cloves;
Coriander - 1 table. l .;
Sugar - 2 tablespoons. l .;
Pepper - 0.5 table. l. peas;
Cumin - 0.5 table. l .;
Laurel - 2-3 leaves;
Apple cider vinegar - 150 milliliters.

Pickled purple cabbage for the winter:

The pulp should be well viewed, get rid of pests, debris, rinse well, chop finely. Such a mixture will turn out to be more tender and pickled, more uniform;
Garlic should be peeled, finely chopped or chopped with a garlic press;
Peel, wash and grate carrots, as well as chop Korean carrots. Then the carrots should be rubbed with salt, you can mash them, mix well and rub everything with your hands;
To boil the marinade, you need to combine the water with spices, wait for the boil, boil a little, add the required amount of vinegar, wait for it to boil and remove from the stove;
Now it is necessary to mix all the vegetables, put them in jars, mash, tamp a little and pour hot marinade;
The prepared blanks are immediately rolled up with lids, turned over, placed in a warm blanket and left for 1-2 days. You can just wait for them to cool completely and put them away in the cool.

How to quickly pickle red cabbage

Cabbage pickles well, regardless of its variety, so you should try pickling the red variety. Due to the high content of vinegar, the mass is spicy, piquant and aromatic. Such a blank will be stored for a long time and will decorate the table throughout the entire storage period.

Required Ingredients:

Krasnokochanka - 2.5 kilograms;
Carrot - 2 fruits;
Garlic - 1 fruit;
Vegetable oil - 1 table. lies .;
Vinegar 9% - 140 milliliters;
Sugar - 1.5 cups;
Table salt - 4th table. lies .;
Water - 2 liters.

Instant Pickled Purple Kale:

Chop the cabbage into thin strips. The most delicious and appetizing appetizer is obtained if the vegetables are finely chopped, so you should use a grater or a special shredder for a food processor;
Carrots must be peeled, washed and also grated;
Mix the prepared vegetables well, mash, wait a little and mix well again;
Peel the garlic, crush with a knife or cut into convenient pieces and add to the prepared vegetables;
Prepare the jars in advance, wash without using cleaning agents, since it is difficult to rinse the agents from the surface of the jars. But you can use baking soda instead of cleaning products. Then sterilize the cans at high temperatures;
Put prepared vegetables in jars, tamp well, set aside for a while;
While the vegetables are giving juice to cook the marinade, add everything to the water necessary ingredients, indicated in the recipe, in addition to vinegar, boil so that the mass is completely mixed and becomes homogeneous. Only after turning off the heat, add vinegar to the mixture, let the mixture stand for 1-2 minutes and immediately pour it into jars with vegetables;
Roll up the lids while hot and put them in a warm blanket so that they cool slowly.

How to pickle purple cabbage

The recipe suggests preparing pickled red cabbage, which turns out to be quite spicy. It is perfect as a snack or an additional ingredient for a vinaigrette. It turns out to be spicy, but you can rinse it just before cooking so that excess spices are removed and the pulp becomes softer.

Required Ingredients:

Red cabbage - 3 kilograms;
Vegetable oil - about 1 cup;
Garlic - 2 fruits;
Sugar - 200 grams;
Vinegar - 2 tablespoons. lies .;
Water - 1.2 liters;
Laurel - 5 leaves;
Salt - 4th table. lies .;
Ground chili - 1 tea. lies.

Marinating red cabbage in jars for the winter:

We put a pot of water on the stove to prepare the marinade;
While the water for the marinade is boiling, you need to view the pulp, rinse it, chop it and transfer it to a large container in which it will be convenient to mix the ingredients;
Peel the garlic, crush the pulp or chop in another way, for example, pass through a garlic press;
When the water boils, you need to add pepper, salt, granulated sugar to it, wait until it boils and boil a little, then add a measured amount of vinegar and vegetable oil, wait again to boil and immediately remove from heat. It is important not to allow the solution to boil when vinegar is added to it;
Mix the pulp with the garlic, mix well with your hands or with a large spoon, transfer to separate containers, carefully ram;
Pour the pulp with hot marinade immediately so that it is completely covered with a solution;
Roll up the mass with lids and leave in the room for 2-3 hours, the temperature should be room temperature, at this time the process of soaking vegetables with the marinade takes place, and the air temperature should not be cold;
Only after pickling can the workpieces be transferred to cool places, for example, a cellar. In the coolness, the mixture can be stored all winter or even longer, the main thing is to observe the proportions of the products and properly prepare the jars.

Pickled blue cabbage recipe

A lot of acid is always present in pickled billets, it helps the mass to be stored for a long time. But for more reliable storage, it is necessary to properly sterilize the jars and prepare all the ingredients in the correct proportions. If the workpiece is not sterilized at the last stage, then it is better to store it in a cold room.

Required Ingredients:

Red cabbage - 2-2.5 kilograms;
Sugar - 70-80 grams;
Salt - 70-80 grams;
Vinegar - 4 tablespoons. lies .;
Water - 1000 milliliters;
Laurel - 5-6 leaves;
Spices - 2-3 tablespoons.

Marinade for red cabbage and spin preparation:

Prepare the pulp before cooking. They wash it, chop it with thin straws, transfer it to separate container, add a small amount of salt to the mass, mix everything well, crush a little and leave in the room for several hours. If the pulp is very tough, then you need to knead the mixture strongly and leave it in salt overnight;
At this time, prepare jars, they are washed, sterilized at high temperatures;
Peel the garlic, cut into thin slices and arrange in jars;
Also put all the spices according to the recipe at the bottom of the containers;
Then you can put chopped and salted vegetables;
Pour vinegar to the mass;
Prepare the marinade separately from water and added salt and sugar. The marinade should be hot. It is with hot marinade that you need to pour vegetables, cover with lids;
Put the blanks in boiling water, sterilize for 15-25 minutes. The sterilization time must be determined based on the size of the cans, large cans are sterilized for 25 minutes, and for small ones, 15 minutes is enough;
When sterilization is over, the blanks are transferred under a blanket, turned over and left to cool. After that, the curls can be transferred to another storage location, preferably dark and cool.

Cabbage should be present in the diet of any person, but not everyone loves white cabbage, she's a little tough and rough. But you can use other types of cabbage, such as red cabbage. It is softer and juicier than the white variety of this vegetable.

For true gourmets, we also have recipes for cooking, and.

Red cabbage is known for its useful properties... Usually we are used to preparing various salads from it, but its preparation has its own subtleties due to the relative hardness of the product. In addition, you need to know how to avoid bitterness. ready meal, and, if necessary, eliminate it. But if you use the pickling recipe, then all these problems are very easy to avoid. Pickled red cabbage in Korean it turns out to be moderately elastic, crispy and very tasty. This is a great snack fast food will be appropriate even on a festive table.

In this step by step recipe from the photo we will show how to pickle red cabbage. We hope you enjoy this recipe and take pride of place in the cookbook.

When preparing quick pickled red cabbage, remember only one condition - cut the red cabbage as thin as possible, because it is a little rougher than white cabbage.

You can store such cabbage in the refrigerator for a long time.

Step-by-step recipes for pickled red cabbage with carrots, garlic, onions, peppers

2018-10-12 Marina Vykhodtseva

Grade
recipe

1493

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

0 gr.

Carbohydrates

11 gr.

40 kcal.

Option 1: The classic pickled red cabbage recipe

Red cabbage preparations are not very popular, but in vain. You can get wonderful snacks that will delight you with their brightness and softness. Fresh cabbage is very tough, which is why it is difficult to use and does not enjoy everyone's love. Here classic way cooking vegetable marinated in large pieces in jars. Recipe with sterilization and seaming with iron lids.

Ingredients

5 kg of red cabbage;
5 liters of water;
50 g of garlic;
8 tablespoons of salt;
10 tablespoons of sugar;
130 ml of table vinegar;
2 hot pepper pods.

Step-by-step recipe for classic pickled red cabbage

We wash the red cabbage or simply remove the top leaves. We cut it first into four parts, and then across. We should have such pieces that go into the neck of the can. We immediately remove the stumps.

We peel the garlic, cut each wedge into two parts. Hot peppers wash and cut into circles. You can cook without it. Sometimes greens are added to such cabbage, in this case it is better to use dill umbrellas.

We put red cabbage in sterilized jars, add pieces of garlic, pepper, fill. We take our time, we try to make less voids.

We boil the marinade: add salt and sugar to the water, boil for three minutes. Turn off the stove and pour in the vinegar. Stir. Pour the marinade with a ladle or ladle, put on sterile metal lids.

We transfer the jars of cabbage into a tall saucepan or into a large basin with a cloth at the bottom. Pour into the container hot water... It is important that the liquid reaches the banks up to 2/3 of the height, and even better to the very shoulders. We turn on the plate with the installed structure.

We sterilize liter cans for 10 minutes. For containers of two and three liters, 15 and 20 minutes, respectively. Then we take it out of the water, roll it up, keep it up for two days under the blanket.

The sterilization time of cans is not recorded from the moment the stove is turned on, but only after the water boils in a saucepan (basin).

Option 2: Quick Pickled Red Cabbage Recipe

This cabbage can be served in seven hours. Famous enough korean recipe... The appetizer is spicy, bright, and gives off an amazing aroma. Choose vegetable oil to your taste. The amount and type of spices can be slightly adjusted.

Ingredients

1 kg of red cabbage;
0.5 tsp salt;
1 tbsp. l. honey;
2 cloves of garlic;
90 ml olive oil;
3 tablespoons of vinegar;
1 onion;
0.5 tsp coriander;
0.3 tsp hot pepper;
3 tablespoons of soy sauce.

How to quickly cook red pickled cabbage

Chop the red cabbage into strips, pour into a bowl, add salt and soy sauce, we introduce vinegar and honey. If he managed to get sugar, then you need to melt it, use a spoon without a slide. We rub everything together and leave for an hour. It is advisable to cover the bowl.

Finely chop the onion. We heat the oil and pour in the vegetable, cook until transparent. Sometimes the onion is cut coarsely, fried and thrown away, only butter without pieces is used in the salad, you can try this option.

While the onion is fried, stir the cabbage, sprinkle with spices, squeeze the garlic. Fill with hot oil along with onions and cover with a tight lid.

Let the salad cool, then stir, tamp, cover again and leave the pickled red cabbage for five hours. Before serving, it is advisable to cool it and be sure to re-stir it, since the spices and oil will drain to the bottom.

The salad will be even tastier if you use grated juicy carrots with cabbage. Honey in the above recipe can be substituted for brown or white sugar.

Option 3: Spicy pickled red cabbage per day

The pickled red cabbage for this recipe takes a little longer than the starter in the previous recipe. She will be ready in a day. The taste is spicy, the aroma is amazing, while everything is prepared very simply and relatively quickly. Shred the vegetable with a knife or use a special grater.

Ingredients

2.5 kg of red cabbage;
1 large carrot;
150 ml vinegar 6%;
100 ml of vegetable oil;
70 g sugar;
2 tablespoons of salt;
1 hot pepper;
2 cloves of garlic;
2 carnation buds.

How to cook

Cut the red cabbage into neat and long strips and put them in a bowl. Peel the carrots, chop or rub through Korean grater about the same straw. We simply cut the garlic into four parts, send it to the cabbage. Finely chop hot pepper into crumbs, add next.

We heat the vinegar with salt and sugar, let them dissolve, pour in the oil. Pour the hot, but not boiling marinade to the cabbage, stir, cover and let stand for five hours.

Add a couple of carnations to the cabbage, stir, put the appetizer in jars. Pour the juice and marinade, which will collect at the bottom of the bowl, next. We put on nylon caps, put on for 12-15 hours or simply refrigerate until the next day.

It is advisable to put snacks with marinades in the refrigerator upside down so that the liquid flows down to it. When returned to its normal position from above, the cabbage will not be dry, it will be well saturated. It is important to use a tight lid; you can put the jar in a bowl for insurance or use a pallet.

Option 4: Pickled red cabbage with horseradish and apples

Another recipe for red cabbage pickled for the winter. The highlight of this option is the apples. Choosing dense fruits of autumn varieties. It's okay if they are very sour, it’s the most for harvesting. This recipe is also sterilized.

Ingredients

1 horseradish root;
1 onion;
1.5 kg of red cabbage;
70 ml of oil;
40 ml vinegar;
300 ml of water;
30 g salt;
4 apples;
30 g sugar.

Step by step recipe

Remove the top leaves from the head of red cabbage, chop the rest into strips, then chop and add the onion. Pour everything into a basin. Cut the apples into slices, add and stir well. Add garlic if desired.

We mix water with salt and sugar, boil, add oil and vinegar. Pour cabbage with apples, stir, let it soak a little, half an hour is enough. Then we lay out on sterile liter jars. We fill tightly so that the marinade comes out on top.

Place the cans on the cloth in the pan. We add hot water, but not boiling water. We do this carefully so that the banks do not burst, let them warm up. We turn on the stove, sterilize for 20 minutes, roll it up.

By this principle, you can cook pickled red cabbage with bell pepper, beets, carrots, any other vegetables.

Option 5: Pickled red cabbage with carrots and garlic

According to this recipe, cabbage is pickled for about two days. The appetizer is bright, appetizing, it smells like garlic. You can add any herbs and spices, they are not listed in the ingredients. If desired, we make a spicy version, just add the chopped pepper pod.

Ingredients

1 head of red cabbage;
180 ml vinegar 6%;
2 carrots;
1 head of garlic;
6 tablespoons of oil;
2 tablespoons of salt;
4 tablespoons of sugar;
1 liter of water.

How to cook

Chop cabbage with carrots into strips. Cut the garlic into several pieces, do not chop it. We connect everything in a basin and wrinkle a little with our hands, since tough ingredients are used. You do not need to add salt at this stage. We put the vegetables in jars, it is not necessary to tamp it tightly so that the marinade can easily pass inside.

Boil water, add sugar and salt, vegetable oil, laurel and peppercorns if desired. Remove from the stove, pour in the vinegar. Let it stand for five minutes, do not use the boiling marinade.

Fill jars of cabbage with hot marinade to the very top. We put on the lids, but do not close. Cool at room temperature, let stand for 8-10 hours. Then we put on the lids, put them in a cool place for 1.5 days or just in the refrigerator.

You can not rub the carrots into strips, but cut into thin slices. In this form, the vegetable will not get lost among the pieces of bright red cabbage.

Juicy, bright and aromatic pickled red cabbage will become a frequent guest on your table, because it contains a large amount of vitamins and minerals. Unlike white cabbage, in the version with red cabbage, you will also get a colorful appearance of the dish, not white, but light pink.

An appetizer is being prepared for exactly a day and will be ideal with a glass of white vodka. Pickled cabbage is stored for about a week in the cold in brine. If you wish, you can experiment a little and add viburnum berries, cranberries, grated carrots, chopped herbs, etc. to the cabbage slices.

Ingredients

0.5 fork red cabbage
2 tbsp. l. top salt
0.6-0.7 l hot water
2-3 bay leaves
10-15 allspice peas
2 garlic cloves

Preparation

1. Peel the cabbage forks from the protective damaged upper leaves and cut them in half. Rinse one half and chop it into medium strips. Put the slices in a deep container so that they do not stain the work surface or towels - red cabbage juice is very difficult to wash.

2. Wash the container: a jar or container with a hermetically sealed lid. Move the cabbage slices into it, slightly pressing it to the bottom. Peel the garlic cloves and cut them into slices into a container for slicing.

3. Pour salt and allspice peas into a saucepan, add bay leaves. Let's fill in the water. Place the container with the contents on the stove and bring to a boil, and then remove the pan from the stove.

4. Pour the brine into a container with cabbage slices and seal it. Let it cool at room temperature, and then put it out in the cold and leave it there overnight. In the morning, you can try pickled red cabbage.

To serve pickled cabbage on the table, remove from the brine and discard in a colander, rinse. Then transfer to a bowl or bowl, season vegetable oil and stir. Serve with cabbage mashed potatoes or fried potatoes.

Note to the hostess

1. For infusion, cabbage slices can be placed in containers made of any glass - ordinary and heat-resistant. Jars are made of the first type, and convenient transparent pots and thick-walled vessels are made of the second, which housewives love for their versatility and therefore have in the kitchen arsenal. It is allowed to store pickled blanks that do not require hermetic sealing in enamel and ceramic dishes. Faience is also suitable for this, but plastic and aluminum are not.

2. The traditional component of the vinaigrette is recognized as the classic sauerkraut... However, even with finely chopped red cabbage, prepared in the described way, the appetizer will also be excellent - outwardly attractive, bright, with an unusual aftertaste.

3. Any marinade is a multivariate liquid, so this recipe allows some liberties. The flavoring palette of the filling intended for red cabbage is enriched with powdered mustard (3-4 g per agreed volume of water), grated horseradish or ginger (completely different, but equally interesting additives), cloves - they are put in a moderate amount, two inflorescences are enough , and then it is better to exclude the bay leaf. And here is a list of spices that are inappropriate here: bitter capsicum, any dried herbs, paprika.