"That same red cabbage" from Larisa Rubalskaya

Category: Cold meals and snacks
The same red cabbage from Larisa Rubalskaya

Ingredients

Cabbage 1 head of cabbage
Garlic 1 head
Raw carrots 2-3 pcs.
Raw beets 2-3 pcs.
Vegetable oil 1 glass
Vinegar 9% 1 glass
Salt 2 tbsp. l
Sugar 1 glass
Water 3 glasses

Cooking method

  • Cabbage recipe from Larisa Rubalskaya.
  • Cut the cabbage any way. Grate carrots, garlic and beets on a coarse grater, mix all the vegetables and put in a three-liter jar or other container.
  • Boil water with oil, salt and sugar, add vinegar and immediately pour vegetables with hot marinade. (You can also vice versa - put the vegetables in the marinade ...). Cool down - send in the chill.
  • Larisa Alekseevna claims that it will be ready in three days, and also warns that one should "try not to eat everything in one sitting."
  • And further, I quote: "But that's not all. When all the cabbage is eaten, you can boil the remaining brine, try and add if something is missing, and then cut it into it again and rub everything, like the first time. And again for three days. into the chill.
  • And so you can repeat 3-4 times. "

The dish is designed for

3 l

Time for preparing:

20 minutes

Cooking program:

knife, grater, plate

Note

Especially for Ira Tumanchik I inform you that you can start trying right after pouring with brine - already delicious !! But the peak of taste will come in a day or two.

Wonderful food !!!

Recipe from L. Rubalskaya's book "Culinary Element, or Spontaneous Cookery", Moscow, "Eksmo", 2006, p.13.
Pickled cabbage from Larisa Rubalskaya.

Albina
Quote: TATbRHA
you can boil the remaining brine, try and add if something is missing, and then cut it into it again and rub it all, like the first time. And again for three days in the chill.
And so you can repeat 3-4 times. "
It is also long-playing
An interesting recipe
ninza
Tanya, thanks for the recipe! I will try.
Babushka
Tatyana, oh what a tasty treat! Thanks for the recipe! To bookmarks!
lettohka ttt
Pretty, delicious, I love these recipes! Thank you Tanyusha for the recipe! Dragged to the bins !!! :-)
NataliARH
Tatyana, thanks for the recipe, I will try! especially since my grandmother always cooked red cabbage, it was so delicious, but there is no one to ask for the recipe ..... I hope the same! but we ourselves did not prepare such a bookmark and thanks for the kick
lyudmia
I will definitely try, bookmark
Chardonnay
Tanya, thanks for the recipe! And I buy such cabbage, but it turns out that it is so easy to make it myself!
Bul
Tanya Thank you very much! : bravo_girl: I made such a cabbage, 10 years ago I took the recipe in a tear-off calendar! And then I got lost when I moved! And I don’t like to do something, and finally I have the recipe again! Today I will ambassador!
An4utka
I remember that I used to love this cabbage very much, we called it "Provencal". Only garlic and beets were put in slices. Sometimes my mother added cranberries to it.
AkhataN
I often make such a cabbage, we really like it, only I put the vegetable oil not in the marinade, but already in a plate for ready-made cabbage and a pickled onion, my husband likes it better.
IvaNova
Thank you!
Excellent cabbage! The taste is bright, yet very balanced. The color is above all praise. Made for trial and dragged into permanent recipes.
For the New Year (the number of the 3rd - 4th) I will pour jellied meat with green peas into the "savaren" mold, and when serving, I will put this cabbage in the center of the mold. I think it will be smart.
TATbRHA
Yes, Larisa Alekseevna Rubalskaya is great !!
Chamomile
Girls, there you can add grated horseradish, chopped parsley (bitter pepper, I don't put it), mix with garlic, carrots and beets, and sprinkle the cabbage with this mixture in layers. And it is not necessary to pour vinegar into the brine, just pour it in hot (not boiling) brine and press it for 5-7 days. The cabbage tastes fantastic.
TATbRHA
Quote: Chamomile1
add grated horseradish, chopped parsley, bitter pepper, mix with garlic, carrots and beets, and sprinkle cabbage with this mixture in layers. And it is not necessary to pour vinegar into the brine, just pour it in hot (not boiling) brine and press it for 5-7 days.
Great recipe! But not from Larisa Rubalskaya. And the other. But tasty too!
lira3003
TATbRHA, Tatyana! Thanks a lot for the recipe! Delicious cabbage, just gorgeous !!! I have been preparing it for the second year already, and only now I saw that I had not thanked. Better late than never
Here

The same red cabbage from Larisa Rubalskaya
TATbRHA
lira3003, to the health of you and your loved ones!
Tatyanka70
Hello. Can you please tell me how to make the cabbage crisp? Once upon a time (back in school) I did about the same (poured boiling water over the cabbage and left it to cool), and then it was so nasty soft. Maybe you need to pour it and cool it quickly? It cools down for a long time.
TATbRHA
Tatyanka70, do not worry, do exactly according to the recipe, your bad experience in childhood will not harm you in any way! Moreover, this recipe contains vinegar, which will keep the pickled cabbage crisp. It will be delicious!
Sour cabbage on the growing moon - and today, by the way, is the best day for this. And then on July 18th.
Tatyanka70
TATbRHA, Thank you. You reassured me, otherwise, as I remember, my hands give up.
TATbRHA
You never know what you can do till you try.

He who does not take risks does not drink!

And over the years, we grow wiser and "newer".

It's complicated will be, a will be good!

Good luck, share your impressions.
plasmo4ka
Tatyana, I was interested in the recipe, but how much cabbage in kg (at least approximately) and a glass of what volume is 200 or 250 ml?
Albina
Quote: TATbRHA
Especially for Irochka Tumanchik I would like to inform you that you can start trying right after pouring it with brine - it's already delicious !! But the peak of taste will come in a day or two.
And Irochka Tumanchik never entered
TATbRHA
For a long time I marinated for the last time, back in winter, so I won’t say in kilograms (I repeated the recipe from L. Rubalskaya’s book, “in pieces” there). A glass, I think, you can take any: the main thing is the ratio, just a glass.
Nettle
A glass of sugar, butter and 9% vinegar are scary, of course, but heads of cabbage are also different, apparently this is for a large head of cabbage ...
TATbRHA
Quote: TATbRHA
The dish is designed for 3 liters
Pchela maja
Great recipe! I will cook tomorrow)
dopleta
Came from where they sent
Wow, all my life I have been making such cabbage (only I also add either chili pepper or a spoonful of adjika) and did not know that it was "from Rubalskaya". In my opinion, from Rubalskaya only "cut at random".
Anna67
Three liters? About the same about nothing as one head of cabbage.

This cabbage is such a mysterious thing. I read how to cook and store. Not only that for 3l they have not 3kg, as always, I tamp, but half as much, but also "the ideal storage place is the basement, it is from -1 to +4 and cabbage can stand up to 8 months."
And then "the shelf life of the jar in the refrigerator is two weeks." They have an antiseptic barrel or what? There may be cranberries in the jar too, or even horseradish with mustard.

TATbRHA
dopletaof course we all made this kind of cabbage. Only An4utka "garlic and beets ... slices. Sometimes ... cranberries." adds, AkhataN "vegetable oil ... not in the marinade, but already in a plate for ready-made cabbage and pickled onions", Chamomile advises "add grated horseradish, chopped parsley (bitter pepper, I don't put it), mix with garlic, carrots and beets, and sprinkle cabbage with this mixture, laid in layers.And you don't need to add vinegar to the brine, just pour hot (not boiling) brine and press it for 5-7 days. "You add either a chili pepper or a spoonful of adjika" - and these are all different recipes; tasty, but different. And so I posted a recipe from Rubalskaya - it's still different, isn't it? Yes, maybe she didn’t come up with it herself, but how many dishes do we come up with? The vast majority cooks according to someone else's, but proven recipes. Rubalskaya checked this cabbage - and published ...

Anna67, medium head, about 2 kg. (Now I know for sure, since I've been pickling for days.) Cabbage and vegetables + pickle = three-liter jar. I don't think we will store this volume in the basement for 8 months; and in the refrigerator for 2 weeks too ... very tasty.
syringa
For this recipe, I take the beets either boiled (baked) or cut into large layers. Otherwise, raw, grated spoils the whole taste (hard)

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