Mexican cabbage - a variety of recipes

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.

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!

Cooking recipes

To date, housewives have managed to collect many versions of the Mexican cabbage recipe. All of them allow you to prepare interesting savory snacks with a bright taste.

Quick recipe

Mexican cabbage, the winter recipe for which is given below, is prepared very quickly and simply. Even a novice housewife can handle the snack. The main thing is to choose a strong, fresh and elastic cabbage fork.

Ingredients:

Preparation:

Peel the cabbage from the top contaminated leaves. Chop into large pieces. The stalk must first be removed.
Peel the carrots, rinse, and cut into thin slices.
Cut the garlic into small cubes.
Wash all the greens, dry them, trim the stems. Chop very finely.
Place all the ingredients in layers in the bowl in which the appetizer will be infused. Add the chopped parsley last.
Pour water into the pan. Dissolve salt and sugar in it. Add laurel. Pour in the oil.
Boil the future marinade. Leave on the stove for 1 minute. Remove from it and immediately pour in vinegar.
While the mixture has not yet cooled, pour it over the cabbage and other components of the appetizer. Place something heavy on top. The oppression can be made, for example, from a smaller pan filled with water.
Place the entire structure in a cool place for 25 hours.
Immediately after the end of this infusion period, you can try the appetizer. If you plan to save the treat until winter, you should immediately put it in sterilized jars and close the lids.

Ready-made crispy cabbage is delicious served with boiled new potatoes, salted wild mushrooms and homemade brisket. It turns out to be a real Slavic lunch.

With cilantro

Cilantro is a green with a very bright, rich taste. She passes it on to the future Mexican appetizer.

Ingredients:

Preparation:

Cut cabbage leaves from the stalk. Chop them into large pieces. Their optimal size is 4 by 4 cm.
Carrots can be chopped in one of 2 ways - chopped into thin slices or grated with the largest divisions.
Place the prepared vegetables in a large saucepan. Even a bucket will do.
Peel all the garlic. Its quantity can be adjusted to your liking. Chop all the slices into thin slices.
Wash the greens and chop finely.
To make the brine, add all the sugar and salt to the water. Pour in the oil. Add hot pepper, cut into small pieces along with seeds. Add laurel. Boil the mixture for a couple of minutes over medium heat.
Remove the container with brine from the stove, pour vinegar into it.
Pour the hot mixture over the vegetables in a saucepan/bucket. Mix with a spatula. When the mass has cooled a little, add garlic and cilantro to it. To stir thoroughly.
Cover the container with all the contents with clean gauze and leave it directly on the table for 75 hours. In the morning, mix the composition again and make sure that all the vegetables are completely covered with brine.
Place the finished snack in sterile jars with lids. Place on the bottom shelf of the refrigerator.

Such a treat can be stored well simply in a cool place without any special conditions. But you can eat it immediately after 75 hours.

With red ground pepper

Cabbage according to this recipe turns out to be very spicy. The Mexican appetizer is perfectly stored until winter in the refrigerator under a tight lid.

Ingredients:

Preparation:

Cut all the cabbage removed from the stalk into neat and approximately equal-sized squares. Optimally - 3-4 cm in diameter.
Peel and wash all the carrots. Chop into thick strips. A special Korean grater is well suited for this.
Peel the garlic cloves. Cut them all into thin translucent petals.
Combine all prepared ingredients in a common dish. You need to immediately choose the dish in which the appetizer will be marinated.
Pour water into a separate container. Dissolve sweet and salty crystals in it. Add ground hot pepper. Add oil.
Crumble bay leaf into brine. Mix all ingredients well. You can't add vinegar right away. First you need to bring the mixture to a boil. Then remove from heat and only then pour in all the vinegar.
Mix the ingredients of the marinade and pour the still hot liquid over the prepared vegetables.

Leave the container with the snack for 25 hours directly on the table. Then transfer to sterile jars, roll up or simply close tightly with lids. Store the resulting treat in a cool place.

With chili pepper

The appetizer according to this recipe turns out to be fermented and very spicy. Therefore, you should not treat it to the youngest family members. The treat is well suited as a snack to strong alcoholic drinks.

Ingredients:

Preparation:

Coarsely chop the cabbage into squares or triangles (such cutting is the main feature of the Mexican snack). Place all the vegetable pieces into a deep container.
Wash the chili and remove all seeds from the pod if desired. This will slightly reduce the spiciness of the future snack. Cut the rest into thin slices.
Chop the peeled carrots in the same way.
Combine all the prepared ingredients and sprinkle them with salt. Add peppercorns. Mix everything thoroughly.
Place food in a glass container.
Pour purified water on top. The liquid should cover all products completely.
Cover the container with a lid. Leave for 55-60 hours.

The finished treat can be served as an independent snack or added to various salads.

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!

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.

– 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.

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.

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.

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.

Cooking secrets

There are several secrets that will make the snack tastier, more appetizing, and more interesting:

table vinegar can be replaced with apple cider vinegar (but not supplemented with fruit flavoring and coloring, but natural);
the preparation time for the snack depends on the method of cutting all the ingredients; the thinner they are, the faster the sample can be taken;
if a bay leaf is added to a recipe, it should be removed from the marinade after a couple of minutes of infusion, otherwise the finished dish may taste bitter or the taste of the additive will become too strong;
You can use additional spices for the treat - peppercorns, cloves, coriander.

Mexican Cabbage Recipe

As noted above, colored additives will help make the appetizer more interesting in appearance. For example, beets or carrots. You can also use berries to brighten up the treat. The best thing is cranberries.