Instant marinated cauliflower: vitamin fast food for the winter menu

The main value of cauliflower is protein. It is easily and almost completely absorbed by the human body. Therefore, as well as due to hypoallergenicity, the vegetable is recommended as the first food for infants. Beautiful cabbage is a source of vitamins of groups A and B. A rare vitamin K, which is necessary for the absorption of calcium, is present in it. Women who care about their beauty and youth love the vegetable for its antioxidant content - vitamin E, which maintains skin elasticity and firmness.

The mineral composition of the vegetable

Cauliflower inflorescences contain calcium, iodine, phosphorus and other minerals necessary for the full development of a growing organism and maintaining the viability of an adult. The table lists the minerals that make up the vegetable, as well as the beneficial properties of each of them. The amount of substances is indicated in 100 g of the product.

Table - Mineral composition of cauliflower

Pickled Cauliflower for the Winter ...

Before pickling cauliflower, it is necessary to prepare the inflorescence for the culinary process. To do this, cut the leaves, rinse the head of the vegetable under running water, and then disassemble it into miniature inflorescences. It is important that the inflorescences are identical in size to each other. This will ensure high-quality pickling of each cabbage ingredient and an aesthetic appearance even inside the jar, at least on the festive table.

"Crisp"

Feature. Crispy pickled cauliflower for the winter - a great appetizer for strong drinks and a juicy addition to the main dishes. It can be used to make side dishes, salads and first courses. But most fall it as an independent dish. If you want to spice cabbage, add to it a pod of red pepper, peeled from seeds and cut into thin rings. If preservation is meant to be included in the children's menu, do not overdo it with additional seasoning.

Grocery set:

• cauliflower - two forks;
• carrot - one big;
• dill umbrellas - two or three pieces;
• garlic - three cloves;
• Lavrushka - a pair of leaflets;
• vinegar essence;
• salt and sugar - to regulate the taste.

What do we do

1. We cut the garlic into slices and lay them on the bottom of the cans. We send there one bay leaf and several slices of pepper (if you included this ingredient in the dish).
2. To the middle we fill a container of cauliflower disassembled for inflorescences, and on top we put a dill whisk.
3. Almost until the end we fill the jar with inflorescences, and with the last layer we spread the carrots chopped on a coarse grater.
4. Fill the container with vegetables with boiling water, cover with a lid and forget for a quarter of an hour.
5. After we pour the liquid from the cans into a single pan, add sugar, salt and vinegar essence there, bring to a boil and pour it again into cans.
6. We roll it with the key, turn it upside down and leave it until it cools completely.

In Armenian

Feature. Pickled cauliflower with beets, which in most sources is called Armenian cabbage, is one of the most common dishes in the national cuisines of the Caucasian peoples. Beetroot gives the cabbage a light sweetness and colors everything in a bright cherry shade. Cauliflower in Armenian can not be preserved - the snack will reach readiness in a day.

Grocery set:

• cauliflower - large forks;
• beets - one medium root crop;
• drinking water - 1000 ml;
• granulated sugar - 0.25 kg;
• salt - two and a half tablespoons;
• olive oil - ½ cup;
• 9% acetic acid - 200 ml.

What do we do

1. We boil water in a wide pan and, after boiling, we send it to bathe the inflorescences of cabbage. Boil them in boiling water for about five minutes, then remove and let cool.
2. We cut the beets into thin plates and send them into a common container - to the main ingredient of preservation.
3. We bring a liter of water to a boil on a stove, dissolve salt and sugar in a liquid. Next, we introduce acid and olive oil into the composition, after which we immediately turn off the stove.
4. We spread the vegetable mixture in jars, fill it with the prepared marinade, cover with tin lids and sterilize in a water bath for about a quarter of an hour, after which we roll it.

In tomato sauce

Feature. Pickled cauliflower with pepper in tomato sauce is a sweet and sour dish with a mild flavor. If there are no tomatoes at hand, they can be replaced with tomato paste, but in smaller quantities. The product is too concentrated, so be careful to add it to the fill. The tomato content in the recipe is similar to the amount of cauliflower. To reduce the acidity of the dish, the volume of tomatoes can be reduced.

Grocery set:

• cabbage inflorescences - 2.5 kg;
• tomatoes - 2.5 kg;
• red bell pepper - three medium fruits;
• garlic - head;
• sugar - ½ cup;
• salt - two tablespoons;
• 9% vinegar - 2/5 cup;
• Refined sunflower oil - a glass.

What do we do

1. Blanch the tomatoes in boiling water for several minutes, so that after that you can easily peel the rosy vegetable from the skin.
2. In a blender or meat grinder, we turn the tomatoes into porridge, after removing the peel.
3. Bell pepper cut into large pieces, removing the seeds.
4. We put the pepper and tomato puree in a large pot, fill them with vegetable oil, salt and sugar - and put on fire.
5. After boiling the oil-vegetable mixture, we introduce the main ingredient - cabbage inflorescences into the composition of the future salad - and simmer for about a quarter of an hour.
6. We season with the garlic passed through the press, pour the vinegar into the pan and after five minutes remove the pan from the stove.
7. We pack the salad in sterilized glass jars and roll up.

... and daily recipes

To clean the inflorescences of cauliflower from all kinds of contaminants, you can apply the method that is used for broccoli. To do this, you need to disassemble the vegetable into bouquets and pour them with boiling water with the addition of a teaspoon of salt. In ten minutes the product will be completely ready for gastronomic manipulations. In particular - to fast pickling, which allows you to taste the food after a day.

"Straight to the table"

Feature. Pickled cauliflower instantly ripens in just 24 hours. The main ingredients are the same - boiled cabbage inflorescences, bell peppers and carrots. The basis of the marinade can be both vinegar and freshly squeezed lemon juice or citric acid. The recipe suggests the first and most popular “acidic” option. When the dish is completely ready, you can add onion and aromatic vegetable oil to it. Improvised salad will be a tasty and relevant addition to potato dishes.

Grocery set:

• carrot - one;
• cabbage inflorescences - 1 kg;
• red bell pepper - two medium;
• sunflower oil (refined) - five tablespoons;
• sugar - three tablespoons;
• 9% vinegar - five tablespoons;
• salt - three tablespoons;
• garlic - four cloves.

What do we do

1. Disassembled cabbage for inflorescences, grated carrots and coarsely chopped bell pepper are put in a pan with a thick bottom.
2. In another pan, bring to a boil a liter of water with dissolved salt and sugar.
3. After boiling, we add garlic, vinegar and oil sliced ​​into slices of the liquid, turn off the heat and pour the vegetables in the marinade.
4. Turn on the stove and boil the cabbage in the marinade for about five minutes.
5. Let cool to room temperature and put in the refrigerator.

In Korean

Feature. You can marinate cabbage inflorescences separately, and then mix them with purchased Korean carrots. Or you can implement the whole process yourself. Before cooking, boil the cabbage for about five minutes in boiling water, as in the previous recipe. This method of heat treatment is an integral part of any “quick” recipe. Fans of spicy can safely increase the number of garlic cloves, depending on their own preferences.

Grocery set:

• cauliflower - head of cabbage;
• carrots - one large;
• garlic - at least five cloves;
• granulated sugar - ¾ cup;
• salt - a tablespoon;
• refined sunflower oil - 50 ml;
• 9% vinegar - 50 ml;
• water - 0.7 l;
• coriander - a teaspoon;
• ground black pepper - a teaspoon.

What do we do

1. Cut the carrots on a special grater with long thin sticks, mix with boiled inflorescences and season with ground pepper and coriander.
2. We boil water, add salt, sugar and oil to it. Vinegar is introduced only half a minute before boiling and immediately after the appearance of bubbles on the surface, remove the pan with the marinade from the heat.
3. Pour the marinade into a container with vegetables and throw the garlic passed through the press there.
4. After cooling, we send the dish to the refrigerator for three hours, after which we enjoy the “market” taste of home-made snacks.

When choosing recipes for pickled cauliflower for the winter, remember that the success of the dish depends on the correct choice of the main ingredient. First of all, the inflorescences should be fresh - without dark spots, indicating that the vegetable was cut long ago. Cabbage leaves must be resilient and dense. Sluggish foliage is another proof of not the first freshness of the product.

Reviews: “I tried raw pouring with hot marinade - it turns out harshly”

With saffron, a very beautiful cabbage is obtained. Only if you use real saffron, then it clearly needs more than 1 teaspoon. For 1 kg of cabbage, several veins. And then a hefty expensive cabbage will come out. But Imereti just might come up.

webmama https://webspoon.ru/receipt/kapusta-s-shafranom-po-korejjski

I made this cabbage several times in different marinades. You can add any spices to the marinade to taste, I try the marinade, it should be tasty and not very salty. The cabbage is moderately crispy, but not too hard. I tried raw pouring with hot marinade, it turns out harshly.

Julia, http://forum.hlebopechka.net/index.php?showtopic=881

Every year I make such preparations with cauliflower. I don’t put bay leaf - and so all the possible spices are collected. Confused proportion of salt and sugar per liter of water. In my opinion, the marinade should be sweeter. I have 40 g of salt, and 60-80 g of sugar, 9% 50 ml of vinegar. I ask you not to take it as criticism, it just might be that someone, like me, prefers marinades not only salty / vinegar ...

Lyudmila https://1000.menu/cooking/4828-marinovannnaya-tsvetnaya-kapusta

I love that there is more sugar and vinegar in cauliflower. Oil a little bit. For a liter of water, a tablespoon of salt, a glass of vinegar and a glass of sugar. Bay leaf required, pepper. And then you can add some water if it’s too “nuclear” for you. Oils maximum 2 tablespoons. And in some recipes, the glass goes.

Karolinochka, http://forum.ladycity.ru/topic12120.html

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