Cabbage is one of the most delicious, healthy, and most importantly, vegetables available to the domestic consumer. It is not surprising that blanks for the winter from it are very popular and in demand. Among the abundance of various recipes, Azerbaijani-style cabbage can be noted, which will be able to please with an unusual piquant taste and a breathtaking sour-sweet aroma, if it is salted correctly.
Selection and preparation of ingredients
Pickled cabbage is considered one of the most delicious and popular snacks. Each nation has its own unique recipes for the preparation of the described vegetable. One of the most successful is the Azerbaijani recipe, in which the product is very attractive, with a spicy taste and a crispy structure. This appetizer won the hearts of even the most demanding and demanding gourmets. Thanks to the multifaceted spectrum of spices used during pickling, the salty product has a pronounced, rich taste and a piquant, pungent aroma.
However, in order for the appetizer to be truly delicious and crispy, you need to choose a certain variety. For salting, you need to choose white cabbage, with dense, healthy, juicy heads of cabbage, without visible damage, rot and signs of disease. Cabbage should not be frostbitten, loose, immature or overripe, with thin leafy plates. It is better to give preference to varieties of late or medium late ripening, heads of cabbage which are characterized by a dense, crisp structure and a more saturated, pronounced taste.
Did you know? Sauerkraut is considered a traditional dish not only among the Slavs. In Korea, kimchi has long been popular - a similar a product that is prepared not from the White-headed variety, but from Peking.
Azerbaijani cabbage harvesting recipes for winter
There are many different recipes on how to salt and pickle cabbage in Azerbaijani style at home. The three most recognized and successful are described in detail below.
Sour beetroot
1 can for 3 l30–45 minutes
chilled, boiled water
0.5 l
hot pepper (fresh or dried)
taste
allspice and black
taste
Nutritional value per 100 g:
- Peel the vegetable from the upper leaves, chop in small strips.
- Peel the beets, cut into approximately the same slices.
- In a 3 L jar, lay down the vegetables in layers, tightly pressing each tier.
- Lay whole cabbage leaves on top.
- Put all the spices in the jar: bay leaves, hot, allspice and black pepper.
- Prepare the marinade: add salt to the water. Wait five minutes for the salt to completely dissolve.
- Pour the vegetables with marinade. If necessary, add water to the edge of the tank.
- Place the pickled piece in a cool, dark place for 10-14 days.
Cabbage cooked according to this recipe can be stored in a cool place throughout the winter months. It has a beautiful rich pink color, has an amazing taste and an extremely crispy structure.Important! Vinegar is not used during pickling vegetables, which makes it possible to enjoy delicious snacks even for those people who suffer from gastrointestinal tract diseases. The only thing from the recipe will need to exclude hot pepper.
Video recipe
Spicy with horseradish
2 cans per 3 l30 minutes
Nutritional value per 100 g:
- Rinse the cabbage, remove the top leaves.
- Cut the vegetable into square pieces, of any size.
- Cut beets into large cubes or strips.
- Grind horseradish on a grater.
- Peel the garlic, pass through a meat grinder.
- Make a fill: mix water with salt, sugar, spices. Bring the marinade to a boil.
- In a saucepan, mix the cabbage, beets, horseradish, garlic, pour the cooled marinade.
- Mix the ingredients thoroughly, cover with a plate, on top of which to place the press.
- After 48 hours, open the workpiece, fold the vegetables tightly into glass containers and place them in a cool, dark place.
According to this recipe, sauerkraut is guaranteed to be very crispy, pickled and spicy. It is worth noting that it can only reach maximum taste condition a month later after preparation.
Did you know? Surprisingly, sauerkraut is much more useful than fresh. Valuable substances in its composition are stored for 10 months, which makes it possible to use pickled product almost year-round.
With wine vinegar
1 banga per 3 l 30 minutes
Nutritional value per 100 g:
- Rinse cabbage, beets and carrots, peel, cut into straws.
- Put all chopped vegetables in a saucepan and mix with spices.
- Pour wine vinegar into the container, mix all the ingredients thoroughly.
- Place the cabbage raw materials with other vegetables and marinade in a glass container, close with a plastic lid and put in a cool place - for example, in the refrigerator.
Important! This recipe for cooking a vegetable in Azerbaijan is considered basic. To make a snack, you can also use any spices: cloves, thyme, cumin, cinnamon, etc.
Storage methods
The best place to store cabbage in Azerbaijani or, as it is often called in Georgian, is a refrigerator, in the conditions of which it can be stored for several weeks. Specialists advise cutting the vegetable into large pieces for longer storage, and small heads of cabbage - generally in half or four pieces. In addition, it is better to lay the workpiece in small containers - for example, liter cans, since it is recommended to use open cabbage for one week.
Azerbaijani cabbage is one of the legendary preparations for the winter, which has been popular for many decades. It relishes perfectly as a separate product, and is also great as a side dish for preparing salads, first and second courses. By independently experimenting with spices, you can get a completely new, but, as always, very tasty, healthy and aromatic, cabbage appetizer.
