Mexican quick cabbage

Step-by-step recipe with photos

Mexican cabbage is crispy pickled cabbage with a pleasant, unusual sweet and sour taste. To be honest, I only recently learned about the existence of this recipe and have never been able to figure out what exactly is Mexican about this cabbage. However, this issue somehow faded into the background, as soon as I tried it for the first time, it turned out really tasty.

Despite the fact that the composition of the ingredients of cabbage is very similar to quick-cooking pickled cabbage, slightly different proportions of components distinguish its taste from others and make it truly interesting and unique.

A decent amount of garlic and sugar in the composition gives the taste of Mexican cabbage piquant, spicy, sweet and sour notes. The cabbage pieces turn out incredibly crispy and appetizing. Try it!

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Prepare the ingredients according to the list.

Cut the cabbage into large cubes along with the stalk. In this marinade, the usually quite coarse and thick parts of cabbage leaves turn out to be the crispiest and most delicious.

Cut the carrots and parsley into large pieces, and the garlic into slices.

Sometimes I don’t add greens, and it turns out delicious too.

Combine vegetables in a saucepan or marinating container.

Combine the marinade components: measure water, sugar, salt, vegetable oil. Add 2-3 bay leaves and a pinch of allspice. Bring the marinade to a boil and, turning off the heat, pour in the vinegar.

If you're patient, refrigerate the marinade. I pour hot marinade over the cabbage to speed up the marinating process.

Pour the marinade over the vegetables, stir, cover with a lid or plate and set a slight pressure.

For a cold marinade: keep the cabbage warm for a day, and then move it to a cool place or in the refrigerator. The cabbage will be ready in 2-3 days.

For the hot marinade: keep the cabbage warm for 5-6 hours and then transfer to the cold. After 24 hours, the cabbage will be ready for tasting.

Mexican cabbage is ready! Bon appetit!

Mexican cabbage may become your favorite appetizer. This perfect and very easy to prepare dish will win you over from the first bite. Aromatic instant-cooking cabbage will diversify, complement and improve the taste of any dish!

Mexican cabbage / Vegetable snacks / TVCook: step-by-step recipes with photos

Cooking Mexican cabbage:

Step 1: prepare the brine.

First of all, prepare the brine. Take a deep saucepan, pour 2 glasses of clean distilled water into it and place it on the stove, turned on at a high level. When the liquid boils, reduce the stove temperature to medium level, add 3 tablespoons of salt, 1 cup of granulated sugar and pour in 1 cup of refined sunflower oil. Boil until the sugar grains and salt crystals are completely dissolved, this will take about 3 - 4 minutes . Then use a kitchen towel to remove the pan from the stove and place it in a cool place. When the semi-finished brine has cooled, add 1 glass of 9% vinegar to it and stir it with a wooden kitchen spoon until smooth.

Step 2: prepare the vegetables.

Now we begin to prepare the vegetables, remove the top damaged leaves from a large head of 2 kilograms of white cabbage, and peel the carrots and garlic. Then we wash them under cold running water to remove sand and any other contaminants. Dry the vegetables with paper kitchen towels to remove excess moisture. Then we place the cabbage on a cutting board and cut it into large pieces of arbitrary shape with an approximate diameter of up to 4 centimeters.

We cut the carrots into large, long strips, layers or rings up to 5 millimeters thick, it all depends on your desire. Place the cuts into a deep pan. Squeeze the garlic cloves through a garlic press. Mix the vegetables with clean hands until smooth.

Step 3: sauerkraut.

Then pour the chopped vegetables with the prepared cooled marinade, mix again, lightly compact and place a press on them, this can be a deep bowl filled with water, a jar of water or any other heavy container. Leave the cabbage to ferment at room temperature for 24 hours . Then we put the pan in a cool place, for example in a refrigerator or cellar, and leave it for another 2 - 3 days . After this time, the dish can be tasted.

Step 4: Serve the cabbage Mexican style.

Mexican cabbage is served chilled. Before serving, place it in a salad bowl and, if desired, season with vegetable oil.

You can also sprinkle this cabbage with fresh finely chopped herbs, dill, parsley, cilantro or green onions.

Basically, this dish is served as an appetizer, but it also goes perfectly as an addition to any side dishes or meat dishes. Enjoy! Bon appetit!

Tips for the recipe:

– If desired, you can add dried dill seeds, paprika, bay leaves, cloves, cinnamon, black peppercorns and allspice to the brine.

– A set of vegetables can be supplemented with regular salad peppers or sweet bell peppers. And also sometimes chili peppers are added to this type of cabbage, no more than 2 pieces for the above amount of ingredients, and only if you are sure that this dish will not be eaten by children.

– If you have pets in your house, for hygiene purposes, it is advisable to place sterile gauze on the cabbage and then put pressure on it, being on the safe side, you will be sure that wool along with unwanted microorganisms will not get into the workpiece.

– After fermentation, the cabbage can be packaged in clean, sterilized bottles and stored in the refrigerator.

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Ingredients for making Mexican cabbage

Vegetables:

White cabbage 2 kilograms
2 carrots (large)
Garlic 2 heads

Brine:

Pure distilled water 2 cups
Rock salt (non-iodized) 3 tablespoons (not heaped)
Granulated sugar 1 cup (no slide)
Refined sunflower oil 1 cup
Vinegar 9% 1 cup

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Products not suitable? Choose a similar recipe from others!

Instant Mexican cabbage is delicious

This vegetable is prepared in different ways. One of them is Mexican cabbage. But this name implies several cooking options, which can differ significantly from each other.

Therefore, we will consider several methods from which you can choose any. Cabbage is prepared using this principle, adding your own ingredients.

It is difficult to single out the original recipe from this variety, but this is not at all necessary.

Men's recipe

Surely men will like this dish, since Mexican cabbage is a good appetizer. Let's take a medium-sized vegetable (dense heads of cabbage). We clean the forks from withered leaves and cut into 8 parts. Remove the stalk. Place the cabbage pieces in a pickling bowl (preferably enameled).

For 3 kilograms of product you will need three medium carrots and a head of garlic. Peel the carrots and onions and cut them fairly large. Pour this mixture over the cabbage and add the marinade. For the marinade, take 1.5 tablespoons of salt and a spoonful of sugar per liter of water. Place the pickles in a cool place. Mexican style, will be ready in two days.

To speed up the cooking process, you can chop it more finely.

with cilantro

This is another dish that is prepared from the mentioned vegetable. For this we take

half a head of cabbage, three medium carrots, a quarter cup, two tablespoons of olive oil, a third cup of ground cilantro and salt. In this recipe, the cabbage must be chopped very finely, and the carrots must be peeled and grated. Place these two ingredients in a colander and place under ice water.

This will allow the vegetables to become crispier. Then you need to let the liquid drain. In the meantime, you can prepare the filling. Mix vinegar and oil, add cilantro. Salt to taste. Now pour this mixture over the cabbage and let it brew for a while.

Mexican cabbage is crispy and moderately spicy, with the aroma of cilantro.

Cooking Mexican cabbage:

Step 1: prepare the brine.

Step 2: prepare the vegetables.

Step 3: sauerkraut.

Step 4: Serve the cabbage Mexican style.

Tips for the recipe:

– If desired, you can add dried dill seeds, paprika, bay leaves, cloves, cinnamon, black peppercorns and allspice to the brine.

– After fermentation, the cabbage can be packaged in clean, sterilized bottles and stored in the refrigerator.

There are many recipes for pickling cabbage. I really like the taste of Mexican pickled cabbage.

Cabbage is a very healthy vegetable. You can prepare many delicious dishes from cabbage. Various summer and winter salads, soups, side dishes, etc. Cabbage is one of the most convenient vegetables for canning, because pickled cabbage, as well as salted cabbage, retains beneficial microelements and vitamins. In addition, this vegetable is rich in fiber.

The sauerkraut recipe is one of the main Russian recipes. Who among the Russian people has not tried this dish? There probably won't be any.

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But today I want to share not a traditional sauerkraut recipe, but another no less tasty and not at all difficult to prepare recipe for pickling cabbage in Mexican style. As a result of this canning, the cabbage turns out very crispy and juicy. You can safely treat guests with this pickled cabbage and decorate your holiday table.

Mexican cabbage: recipe and photo

Spicy, aromatic and tasty Mexican-style cabbage is an interesting appetizer that can not only be eaten immediately after cooking, but also stored for the winter. Then, in cold weather, there will always be an original addition to hearty meat dishes or strong alcoholic drinks on the table. Today there are many known recipes for such a snack; the cook just needs to choose the most suitable one among them.

Nutritional value, calorie content

The dish under discussion has minimal calorie content. The exact indicator depends on what ingredients were used to prepare the snack. If we take into account the classic recipe, it will turn out to be approximately 57.5 cal per 100 g of product.

A special table will help you understand the nutritional value in detail:

BJU	Value in grams (per 100 g of product)
Squirrels	2,4
Fats	1,8
Carbohydrates	8,4

In addition, the snack contains various vitamins and minerals essential for the body.

Among them:

vitamins B, C, E, K;
choline;
calcium, cobalt, magnesium, copper, molybdenum, chromium.

Thanks to its rich composition, the finished treat brings many benefits to the body. For example, cabbage cooked in Mexican style can remove harmful substances from the body and reduce cholesterol and blood sugar levels.

In addition, this snack:

helps cope with parasites;
prevents the development of cancer;
relieves hangover;
accelerates the healing process for colds;
strengthens the immune and nervous system;
normalizes metabolism;
helps solve problems with male potency;
improves a person's condition with allergies.

Since the dish has a positive effect on metabolism, those who are losing weight include it in small quantities in their menu. It is advisable to consume the snack for people suffering from diabetes. In the off-season, thanks to its high vitamin C, Mexican cabbage added to the diet helps reduce the incidence of colds.

Eating a snack helps the body resist infections and speeds up the healing process.

Increases treatability and stress resistance. Therefore, people with nervous, complex jobs should eat it more often. Despite the fact that the dish brings many benefits to the body, you need to include it in your diet with caution. Especially for people who have problems with the gastrointestinal tract. Cabbage's coarse plant fibers can cause severe bloating.

You should not add Mexican cabbage to your menu if you are prone to edema, have inflammation of the pancreas, or have any kidney disease. It is harmful to people with hypertension, as well as those who have had a myocardial infarction. If a person has doubts about the positive or negative effects of snacks on the body, it is better to consult a doctor in advance.

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How to choose ingredients

Mexican cabbage (winter recipes for which are published below) is usually prepared according to approximately the same pattern. You can replace the ingredients to suit your taste, but be sure to keep the main ones, otherwise the result will be a completely different dish. The main component of the appetizer is, of course, white cabbage.

You should not replace it with Beijing or another variety of vegetable. Otherwise, you won’t be able to get the crispiest leaves possible, as the recipe suggests. Cabbage forks should be dense and elastic. In this case, both young and aged vegetables are suitable. Usually carrots are added to the snack. But this is an optional ingredient.

It can be completely omitted or replaced with sweet colored peppers. Also, for a beautiful shade, many housewives add beets to the appetizer.

As a result, the cabbage in the treat turns out appetizingly pink. Garlic is a must-have ingredient. After all, a Mexican appetizer should be spicy and spicy. You can also supplement it with chili pepper, having first thoroughly cleared it of seeds, ground peppers or peas.

But under no circumstances should you replace fresh garlic with dry garlic. The latter is absolutely not suitable for such a snack. The classic recipe for this treat includes fresh parsley. If someone at home does not like such greens, it can be replaced with cilantro.

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Step-by-step preparation

Cut the cabbage, onions, hot and bell peppers into thin strips, and the tomatoes into cubes. Place all vegetables in a large bowl, add finely chopped herbs, grated garlic, cloves, black pepper, salt and sprinkle with lime juice. Mix thoroughly (but do not grind!) and refrigerate for at least an hour.

Source: https://zhivivkusno.com/retsepty/kapusta-po-meksikanski.html

Recipe for Mexican pickled cabbage

Cut the cabbage into large pieces, chop the carrots, cut the garlic into slices, and parsley into sprigs.

Place in a large enamel pan or enamel bucket, you can use plastic dishes.

Preparing brine for Mexican cabbage:

Pour sand, salt, vegetable oil into the water, when it boils, add bay leaf, boil for another 2-3 minutes and add vinegar.

Pour hot brine over the cooked cabbage, mash a little, cover with gauze and leave in a warm place for a day.

After this, pack into jars, close with nylon lids (do not roll up with iron ones) and store in a cool place.

How to cook Mexican cabbage

1. Cut the cabbage into large pieces.

2. Cut the carrots into circles, the garlic into slices, and finely chop the greens.

3. Layer all the ingredients into a marinating bowl.

4. Prepare the marinade: pour water into a saucepan, add sugar, salt, vegetable oil, bay leaf and pepper. Bring to a boil, turn off and add vinegar.

5. Pour hot marinade over vegetables. Then we put the cabbage under pressure and send it to a cold place for a day.

Canning. Mexican pickled cabbage

There are many recipes for pickling cabbage. I really like the taste of Mexican pickled cabbage.

The sauerkraut recipe is one of the main Russian recipes. Who among the Russian people has not tried this dish? There probably won't be any.

Ingredients for Mexican Pickled Cabbage

Vegetables for pickled cabbage recipe

3 kilograms of cabbage,
3 medium sized carrots,
4 heads of garlic,
a small bunch of parsley,

For brine for pickling cabbage in Mexican style

1.5 liters of water,
1 cup granulated sugar,
1 cup refined sunflower oil,
2 tablespoons of salt,
2 bay leaves,
1 glass vinegar 6%

Recipe for Mexican pickled cabbage

Cut the cabbage into large pieces, chop the carrots, cut the garlic into slices, and parsley into sprigs.

Place in a large enamel pan or enamel bucket, you can use plastic dishes.

Mix.

Preparing brine for Mexican cabbage:

Pour sand, salt, vegetable oil into the water, when it boils, add bay leaf, boil for another 2-3 minutes and add vinegar.

Pour hot brine over the cooked cabbage, mash a little, cover with gauze and leave in a warm place for a day.

After this, pack into jars, close with nylon lids (do not roll up with iron ones) and store in a cool place.

Features of storing Mexican pickled cabbage

Keeps for about a month or two.

During long-term storage, the product does not deteriorate, but the piquant taste is lost.

If you liked my recipe, I would be grateful for the like and add it to your favorites.

Read about other good winter recipes here.

Mexican cabbage recipe with photos step by step

An excellent spicy salad of fresh vegetables for barbecue and more. I want to say that the Mexican cabbage turned out to be very hot, crispy and very tasty. I liked the salad for its spiciness and the unique combination of flavors of tomato and lemon juice. Unfortunately, I admit, I wanted to pour vegetable oil on the cabbage first, but I restrained myself. And it’s good that I restrained myself. It almost turned out to be a kind of pickled cabbage. I would recommend the salad for a barbecue picnic. The other day I bought a culinary brochure with recipes for summer salads. The Mexican salad caught my attention. At first glance, it’s an ordinary cabbage salad with the addition of peppers and tomatoes, which many of us prepare in the summer. And why is the salad called Mexican, and not, for example, Armenian or Russian? And at a second glance, I noticed the presence in the cabbage salad of spicy cloves, garlic, ground black pepper, a large amount of lime juice and the absence of vegetable oil and traditional carrots. “Well, I thought, this is probably the essence of Mexican cabbage.” And since I am a supporter of everything simple and extreme in cooking, I decided to show in step-by-step photographs the preparation of a Mexican salad. For culinary pedants, I will inform you that the recipe indicates the specific name of the pepper varieties: 2 jalapeno peppers, 1 serrano pepper and red onion.

Mexican cabbage

Ingredients and how to cook

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ingredients for 6 servings

The dish is designed for 6 servings.

Garlic

3 gkg.tea.l.table.l.dessert.l.

1000.menu

Mexican pickled cabbage – konservazia.me

Mexican pickled cabbage is not just pickled cabbage, it turns out to be hot and spicy at the same time, but very tasty, and most importantly unusual. Not everyone is used to this taste, and believe me, it will definitely surprise you

Ingredients:

Cabbage - 3 kilograms;
carrots - 3-4 pieces;
garlic - 1 head;
parsley - 1 bunch.

For the marinade:

Water - 2 liters;
salt - 4 tablespoons;
sugar - 3 tablespoons;
vinegar 9% - 0.5 cups;
vegetable oil - 0.5 cups;
dill seeds - 1 teaspoon.

Step-by-step recipe for Mexican pickled cabbage

Wash all vegetables with cold water and let it drain.
Wash the greens, cut the cabbage into slices, grate the carrots on a coarse grater, finely chop the garlic and greens.
Place in a three-liter jar in layers: cabbage, carrots, garlic, herbs, etc.
Prepare a marinade from water, salt, sugar, vegetable oil, vinegar, dill seeds, boil and cool.
Pour the cooled marinade over the cabbage, cover with a plastic lid and store in a cool place.
The cabbage will be ready in a week.

Why not try Mexican pickled cabbage. It's really delicious!

Have the most delicious preparations, and bon appetit!

I enjoy life with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). More than anything else, I love family dinners at home. I always bake sweets on the weekends, I love it when the house smells of baking! It's so cozy! I love traveling and bringing recipes from all over the world! The culinary project “I Love to Cook” has long been a part of my family. This is not only my work, but the place where I share the most secret things, what my family adore - our family’s recipes.

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