Pickled saffron cabbage. Pickled cabbage with saffron Recipe for cabbage with saffron for the winter

Ingredients:

• 1 kg. cabbage;
• 1 liter of pure water;
• 1-2 onions;
• 3 art. spoons of granulated sugar;
• 1 st. a spoonful of vinegar essence;
• 1 teaspoon of saffron;
• 350 gr. carrots;
• 1 teaspoon of coriander;
• 50 ml. oils;
• 1 st. a spoonful of sea salt;
• 3-4 cloves of garlic.

Cooking:
For this recipe, the cabbage should be cut into small cubes, approximately 2 * 2 cm in size.

We heat the water, put the cabbage in a large bowl, and pour boiling water over it. Cover the container with a lid and steam the cabbage for 15 minutes.

Finely chop the onion and fry it in vegetable oil until golden brown.

For the marinade, boil approximately 500 ml. pure water. While it boils, peel and chop the garlic cloves.

In boiled water, add all the spices, garlic and fried onions, the remains of vegetable oil. Let it boil and turn off the fire.

Cut fresh carrots into thin slices with a vegetable peeler, or rub it on a grater. It is important for us to get not straws, but thin transparent and wide "noodles".

Drain the water from the cabbage, dry it with paper kitchen towels, add the chopped carrots and mix well.

Arrange vegetables in glass jar, pour hot marinade, and cork with a lid. After cooling, the cabbage can be put in the refrigerator, it will be ready in a few hours. Expensive saffron in a dish can be replaced with turmeric, but it is important not to overdo it so that the appetizer does not taste bitter.

Ingredients:

• White cabbage 1000 g
• Carrot 300 g
• Water 500 ml
• Ground coriander 1 tsp
• Onion 1 pc.
• Sunflower oil refined 2 tbsp. l.
• Sugar 3 tbsp. l.
• Salt 1 tbsp. l.
• Vinegar essence 1 tbsp. l.
• Garlic 3 cloves
• Saffron 1 tsp

Cooking:
Wash cabbage, peel and cut into small squares.

We put the cabbage in a bowl and pour boiling water over it, cover with a lid and set aside for 15 minutes.

We clean and finely cut the onion.

Fry the onion in oil.

We put 500 ml of water, in a ladle or a small saucepan, boil.

In the meantime, peel and finely chop the garlic, you can use a crusher.

The water has boiled! Add garlic, fried onions, coriander, saffron, vinegar, salt and sugar to it. If you want it spicier, you can also add ground red pepper.

Peel and chop the carrots. I chopped it straight with a vegetable peeler. You can use any device, for example, grate it on a coarse grater or use a special Korean carrot grater.

Drain water from cabbage. Add carrots to cabbage and mix.

Fill the jar with cabbage and carrots. You don't need to press hard.

Pour in the marinade. Close the lid and, when cool, put in the refrigerator for a day.

In a day, our cabbage with saffron is ready! She acquired a beautiful yellow color from saffron and perfectly marinated. Enjoy your meal!

Ingredients:

• half a medium head white cabbage
• 1 liter of water
• 2 tbsp Sahara
• 1 st. l. salt with a slide
• 1 st. l. saffron
• 1 st. l. 70% vinegar
• 1 tsp coriander
• 2 garlic cloves
• 1 tsp ground black pepper
• oil for frying
• 1 bulb
• ground red pepper on the tip of a knife
• 1 grated carrot

Cooking:
Rinse the cabbage and cut into large leaves about 5 × 5 cm and put in a deep saucepan. Boil the kettle and pour boiling water over the cabbage to the top for 10 minutes. Put 1 liter of water on the fire and bring to a boil. Then reduce the flame and put salt, sugar, saffron, coriander, black pepper, vinegar, and garlic into the water. Along the way, peel, cut the onion into small cubes and fry in vegetable oil with the addition of red pepper. 1 tbsp put fried onions in a saucepan with filling, mix everything well and then simmer for five minutes.

Then he drains the water from the cabbage, and put it in a small bucket or glass jar mixed with carrots. Top with the resulting hot filling and close tightly. We remove the container with Korean cabbage in the refrigerator and in a day it is ready.

It's so easy to cook Korean cabbage with saffron. The salad turns yellow, as if sunny, thanks to the natural dye - saffron. Everything is simple, and most importantly useful. Try to cook, homemade will definitely appreciate.

Enjoy your meal!

Ingredients:

• Cabbage 0.5 heads
• Onion 1 pc
• Garlic 2 tooth
• Sugar 2 table l
• Vinegar 1 table l
• Saffron 1 table l
• Cilantro, coriander 0.5 tsp
• Ground black pepper to taste
• Ground red pepper 0.3 tsp
• Salt 1 salt l
• Water 1 l
• Vegetable oil 2 table l

Cooking:
We wash the cabbage, clean it of dirty and damaged leaves, cut into large leaves (about 5x5 cm).

Pour the chopped cabbage with boiling water and stand for about ten minutes.

At this point, boil a liter of water, add sugar, saffron, salt, black pepper, garlic, coriander and vinegar.

Peel the onion and cut into small cubes.

Fry onions in vegetable oil, add red pepper to it.

Put the fried onions in a pot of boiling water and cook a little over low heat.

We drain the water from the cabbage, put it in a suitable container, fill it with the prepared liquid.

Cabbage with saffron will be ready in about a day. All this time, the container with cabbage should be in the refrigerator.

An excellent spring salad, which, thanks to saffron, has a yellow color, and thanks to cabbage, a charge of vitamins and minerals.

Ingredients:

• white cabbage - 1 kg;
• water - 4 tbsp.;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. a spoon;
• saffron - 1 tbsp. a spoon;
• vinegar - 70% - 1 tbsp. a spoon;
• coriander - 1 teaspoon;
• garlic - 2 cloves;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - for frying.

Cooking:
To prepare Korean-style cabbage, we take a fork of cabbage, wash it and cut it into large leaves about 5 × 5 cm in size.

We put it in a deep saucepan and completely fill it with boiling water for 15 minutes.

In the meantime, pour 1 liter of water into another saucepan, put on high heat and bring to a boil. We put sugar, salt, saffron, black pepper, coriander, vinegar and garlic.

At the same time, we clean and cut the onion into small cubes, fry it in vegetable oil with the addition of red pepper.

I put 1 tbsp. a spoonful of fried onions in a saucepan with marinade, stir everything well and simmer for 5 minutes.

Then carefully drain the water from the cabbage, and put it in a glass jar mixed with grated carrots. Pour the prepared marinade on top and close tightly.

We put the container with Korean cabbage in the refrigerator and in a day it is ready for use.

The salad turns yellow and sunny thanks to the natural dye - saffron. Everything is very simple and useful!

Korean saffron cabbage recipe With step by step cooking.

• Dish type: Snacks
• Recipe Difficulty: Complex recipe
• National cuisine: Korean cuisine
• Occasion: Fasting, dinner

• Preparation time: 13 minutes
• Time for preparing: 1 day 25 min
• Servings: 6 servings
• Amount of calories: 42 kilocalories

I offer you a recipe for pickled cabbage with saffron, in Korean. This is a great snack! Cabbage turns out crispy, spicy and spicy. And a charming yellow color, because saffron is a natural dye.
Also, this cabbage can be prepared for the winter by putting it in sterilized jars. It's delicious, be sure to try it!

Ingredients for 6 servings

• cabbage for pickling
• White cabbage 1000 g
• Carrot 300 g
• Marinade
• Water 500 ml
• Ground coriander 1 tsp
• Onion 1 pc.
• Sunflower oil refined 2 tbsp. l.
• Sugar 3 tbsp. l.
• Salt 1 tbsp. l.
• Vinegar essence 1 tbsp. l.
• Garlic 3 cloves
• Saffron 1 tsp

Step by step recipe

1. To prepare cabbage with saffron in Korean, we need a head of cabbage, carrots, onions, garlic, salt, sugar, frying oil, bite essence (can be replaced with table vinegar), as well as ground coriander and saffron. I advise you to take real saffron, not substitutes.
2. Wash cabbage, peel and cut into small squares.
3. We put the cabbage in a bowl and pour boiling water over it, cover with a lid and set aside for 15 minutes.
4. We clean and finely cut the onion.
5. Fry the onion in oil.
6. We put 500 ml of water, in a ladle or a small saucepan, boil.
7. In the meantime, peel and finely chop the garlic, you can use a crusher.
8. The water has boiled! Add garlic, fried onions, coriander, saffron, vinegar, salt and sugar to it. If you want it spicier, you can also add ground red pepper.
9. Peel and chop the carrots. I chopped it straight with a vegetable peeler. You can use any device, for example, grate it on a coarse grater or use a special grater for carrots in Korean.
10. Drain water from cabbage. Add carrots to cabbage and mix.
11. Fill the jar with cabbage and carrots. You don't need to press hard.
12. Pour in the marinade. Close the lid and, when cool, put in the refrigerator for a day.
13. In a day, our cabbage with saffron is ready! She acquired a beautiful yellow color from saffron and perfectly marinated. Enjoy your meal!

Delicious Korean salad It turns out Asian-style spicy, crispy and appetizing. It can be served as an appetizer to the main course. Such cabbage is appropriate on the festive table, it brings variety to the usual home menu.

S-methylmethionine cabbage leaves contributes to the successful treatment of gastric ulcers, colitis and gastritis. Saffron is a source of minerals needed to rejuvenate the body, relieve fatigue, improve skin tone, and normalize the functioning of the cardiovascular system. Almost the entire set of vitamins that a person needs is concentrated in white cabbage.

For cooking, you need to use a certain set of ingredients:

• cabbage - 1 kg;
• water - 1 l;
• saffron - 1 teaspoon;
• carrots - 3-4 pieces;
• onions - 1-2 pieces;
• salt - 1 tbsp. spoon
• sugar - 3 tbsp. spoons;
• garlic - 3-4 cloves;
• coriander - 1 tsp;
• vegetable oil - 50 ml;
• vinegar essence - 1 tbsp. l.

Cooking

1. Chop the cabbage into cubes, where the length of the side is about 2-4 cm. Place them in a large saucepan.

2. Pour boiling water over, cover, steam for 15 minutes.

1.Korean-style pickled cabbage

Compound:

• Carrots - 5 pcs.
• Garlic - 2 heads
• Water - 1.2 l
• 9% vinegar - 2 tbsp.
• Sugar sand - 1 tbsp.
• Vegetable oil - 1 tbsp.
• Salt - 4 tbsp.
• Bay leaf - 5 pcs.
• Ground chili pepper - 1 tsp

Cooking:

1. Rinse the head of cabbage and finely chop it.
2. Peel the carrots and grate it on a coarse grater.
3. Peel the garlic and run it through a press.
4. Mix all ingredients and place in a deep bowl.
5. In a separate saucepan, combine water, sugar, vegetable oil, salt, bay leaf and ground pepper.
6. Put the pot on the fire, boil.
7. Add vinegar to the brine and pour over the cabbage.
8. Leave for several hours until the brine has completely cooled.
9. Transfer the cabbage to a glass jar, fill with brine and refrigerate.

Korean cabbage is served cold.

2. Peking cabbage in Korean (Kim-chi)

Compound:

• Chinese cabbage - 2 kg
• Salt - 3 tbsp.
• Sugar - 2 tsp
• Garlic - 2 heads
• Ground chili pepper - 4 tsp

Cooking:

1. Rinse the cabbage forks well, remove the stalk and cut in half.
2. Cut each half crosswise and cut into thin strips.
3. Transfer the shredded cabbage to a wide bowl, sprinkle with sugar, add 2 tbsp. l. salt, stir.
4. Place a load on top of the cabbage: put a plank or plate, and on top of it a 3-liter jar of water.
5. Leave the cabbage for 12 hours at room temperature.
6. While the cabbage is pressing, prepare the pepper paste.
7. Mix 1 tbsp. salt with ground chili pepper, add enough water so that the consistency of the paste resembles the dough for pancakes.
8. Peel the garlic, put it through a press and add it to the cooled pasta.
9. Let the dressing brew for 12 hours. After this time, rinse the cabbage under running water, squeeze and mix with the paste.
10. Wear sterile gloves to avoid burning your hands.
11. When mixing the pasta with cabbage, make sure that it is completely covered.
12. Tighten the dishes with cabbage with a film and leave to marinate for 4 hours. Then mix again and leave for 5 hours.
13. Arrange the prepared Chinese cabbage in glass jars and refrigerate for 2 to 3 days.

3.Korean-style cabbage with beets

Compound:

• Head of white cabbage - 3 kg
• Beets - 3 pcs.
• Carrots - 3 pcs.
• Garlic - 3 heads
• Water - 2 l
• Vegetable oil - 200 ml
• Table vinegar -3 tbsp.
• Sugar - 5 tablespoons
• Salt - 3 tbsp.

Cooking:

• Wash, clean and cut vegetables thoroughly.
• Cabbage can be chopped or cut into squares, beets and carrots can be grated on a coarse grater or cut into strips.
• Layer vegetables in a deep bowl.
• Peel the garlic: put 8 cloves whole, pass the rest through a press.
• Pour water into a saucepan, add sugar, salt, vinegar and vegetable oil.
• Put on fire, bring the marinade to a boil.
• Pour boiling marinade over vegetables and leave for 1 to 2 days.
• Cabbage with beets in Korean is ready!
• You can serve it as a cold appetizer with boiled potatoes or vegetables.

4. Korean cauliflower

Compound:

• Cauliflower - 2 kg
• Bulgarian pepper - 5 pcs.
• Onions - 4 pcs.
• Garlic - 2 heads
• Salt - 4 tbsp.
• Sugar - 4 tablespoons
• Vinegar - 100 ml
• Vegetable oil - 300 ml
• Peppercorns - 1 tbsp.
• Ground coriander - 1 tbsp.

Cooking:

1. Disassemble the cabbage into inflorescences, rinse and boil for 2-3 minutes in salted water.
2. Peel the onion and garlic.
3. Cut the onion into half rings bell pepper straws, and pass the garlic through the press.
4. Mix all vegetables, add spices, garlic, oil and vinegar.
5. Mix everything well and refrigerate overnight.

5. Korean cauliflower with coriander

Compound:

• Cauliflower - 2 kg
• Water - 2 l
• Table vinegar - 2 tbsp.
• Garlic - 4 cloves
• Sugar - 4 tablespoons
• Salt - 4 tbsp.
• Vegetable oil - ½ tbsp.
• Coriander seeds - 1 tbsp
• Parsley - 1 bunch

Cooking:

1. Break the head of cauliflower into florets, rinse and boil until half cooked.
2. Pour water into a saucepan, boil and add salt, sugar, vinegar, oil, boil the brine for 5-7 minutes.
3. Pour hot brine over cauliflower, add coriander seeds.
4. Finely chop the parsley, pass the garlic through a press and add to the cabbage.
5. Mix all the ingredients and leave to marinate overnight.

6.Korean-style cabbage with saffron

Compound:

• Head of white cabbage - 3 kg
• Sugar - 7 tablespoons
• Salt - 3 tbsp.
• Water - 1 l
• Saffron - 3 tablespoons
• 70% vinegar - 3 tablespoons
• Coriander - 1.5 tbsp.
• Garlic - 1 head
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Vegetable oil - for frying

Cooking:

1. Rinse the head of cabbage, cut into squares about 5x5 cm.
2. Put the cabbage in a deep saucepan and cover with boiling water for 15 minutes.
3. Pour 1 liter of water into another saucepan, put on fire and bring to a boil.
4. Add salt, sugar, coriander, saffron, pepper, vinegar and minced garlic.
5. Peel and dice the onion, fry in vegetable oil with the addition of red pepper.
6. Add the fried onion to the marinade and mix well.
7. Peel the carrots and grate on a coarse grater.
8. Carefully drain the water from the cabbage, put it in a glass jar mixed with grated carrots.
9. Pour marinade over vegetables and refrigerate for 1 day.

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A delicious and crispy appetizer that can be safely served at the table. The recipe for its preparation is very simple, and the products are affordable. Learn how to cook pickled cabbage with saffron.

Servings: 4-5

A simple recipe for cabbage pickled with saffron Russian cuisine step by step with a photo. Easy to cook at home in 1 day 2 hours. Contains only 310 kilocalories. Author's recipe of Russian cuisine.

• Preparation time: 12 minutes
• Time for preparing: 1 day 2 hours
• Amount of calories: 310 kilocalories
• Servings: 9 servings

• Complexity: Easy Recipe
• National cuisine: Russian kitchen
• Dish type: Preparations, Pickling

Ingredients for ten servings

• Cabbage - 1 Kilogram
• Carrot - 300 Grams
• Bulb - 1 Piece
• Water - 0.5 Liter
• Sugar - 3 Art. spoons
• Vinegar - 1 Art. a spoon
• Saffron - 1 teaspoon
• Coriander - 1 teaspoon
• Vegetable oil - 2 tbsp. spoons
• Salt - 1 Art. a spoon
• Garlic - 3 Cloves

Step by step cooking

1. Pickled cabbage according to this recipe can be prepared for the winter in sterilized jars. For lovers of spiciness and spice, this recipe is just a good find, thanks to saffron, the cabbage acquires a golden yellow color. This dish can be eaten by those who fast or vegetarians. It goes well with any side dish (porridge, potatoes, pasta).
2. Wash and chop cabbage. We shift everything into a bowl and pour boiling water, close the lid and leave for fifteen minutes.
3. We clean the onion from the husk and cut it finely. We put the pan on the fire, pour in a little vegetable oil and fry the onion until soft. Peel the garlic and chop finely. We clean and wash the carrots, cut into thin strips or rub on a coarse grater.
4. Pour half a liter of water into a saucepan and put on fire. When the water boils, then add onion, garlic, coriander, saffron, vinegar, salt and sugar.
5. We drain the water from the cabbage and put the carrot to it, mix it, and then transfer it to a jar, pour it with hot marinade and leave it to cool, then send it to the refrigerator for 24 hours. After the allotted time, the cabbage is ready, bon appetit!