How many kcal are in pickled cabbage?

White pickled cabbage: beneficial properties and harm

The numerous beneficial properties of pickled cabbage are a good reason to take a little time and make a vegetable snack for the whole family. Let's take a closer look at exactly how it positively affects the body.

Everyone knows the fact that eating cabbage has a beneficial effect on human health and provides considerable benefits. But does this apply to vegetables marinated in vinegar? The answer is yes! In fact, pickled cabbage (as well as salted and sauerkraut) retains its beneficial properties even longer than fresh cabbage.

Properly cooked cabbage is a great way to usefully diversify your menu. The main thing is to comply with all conditions for marinating and further storage.

It contains a considerable list of useful substances such as sulfur, iron, calcium, chlorine, phosphorus, iodine, zinc, molybdenum, cobalt. It is saturated with B vitamins, as well as K, PP and C. A real vitamin bomb!

Eating cabbage will help you cope with stress and vitamin deficiency, and also improve digestion.

The pickling process allows vitamin C to remain in the vegetable for a long time, which as a result helps prevent colds during the cold season.

Cabbage is also useful for people suffering from ischemia, kidney diseases and constipation.

Early varieties of cabbage are not suitable for pickling. There are separate recipes for this pita vegetable.

But there is also a downside to using this product. You should not consume pickled cabbage in large quantities if you have high blood pressure and high stomach acidity.

Do not forget that the composition contains fiber, which can cause such an unpleasant phenomenon as flatulence.

Very important information about pickled cabbage!

The heroine of this article is a well-known snack - pickled cabbage: beneficial properties, calorie content and how to use the product for various diseases. After all, many people make homemade preparations for the winter without even thinking about all the beneficial and harmful properties of the vegetable!

To make an incomparable crispy snack and get the expected result, you need to know some secrets about the vegetable itself.

White pickled cabbage: beneficial properties and harm

The numerous beneficial properties of pickled cabbage are a good reason to take a little time and make a vegetable snack for the whole family. Let's take a closer look at exactly how it positively affects the body.

Everyone knows the fact that eating cabbage has a beneficial effect on human health and provides considerable benefits. But does this apply to vegetables marinated in vinegar? The answer is yes! In fact, pickled cabbage (as well as salted and sauerkraut) retains its beneficial properties even longer than fresh cabbage.

Properly cooked cabbage is a great way to usefully diversify your menu. The main thing is to comply with all conditions for marinating and further storage.

It contains a considerable list of useful substances such as sulfur, iron, calcium, chlorine, phosphorus, iodine, zinc, molybdenum, cobalt. It is saturated with B vitamins, as well as K, PP and C. A real vitamin bomb!

Eating cabbage will help you cope with stress and vitamin deficiency, and also improve digestion.

The pickling process allows vitamin C to remain in the vegetable for a long time, which as a result helps prevent colds during the cold season.

Cabbage is also useful for people suffering from ischemia, kidney diseases and constipation.

Early varieties of cabbage are not suitable for pickling. There are separate recipes for this pita vegetable.

But there is also a downside to using this product. You should not consume pickled cabbage in large quantities if you have high blood pressure and high stomach acidity.

Do not forget that the composition contains fiber, which can cause such an unpleasant phenomenon as flatulence.

Chemical and vitamin composition

As we have already found out, pickled cabbage is incredibly rich in nutrients that are so necessary for the human body at any time of the year.

This is a real storehouse of all kinds of macro- and microelements, vitamins and various minerals.

So that you can see this for yourself and without a doubt include this wonderful dish in your diet, we will focus more closely on what and how much it contains.

Macroelements per 100 g: K (potassium) – 137.7 mg, Ca (calcium) – 28.4 mg, Mg (magnesium) – 7.4 mg, Na (sodium) – 12.3 mg, S (sulfur) – 20 mg, Ph (phosphorus) – 14.2 mg, Cl (chlorine) – 1039.3 mg.

Microelements per 100 g: Al (aluminum) – 0.2604 mg, B (boron) – 0.0914 mg, Fe (iron) – 0.4 mg, I (iodine) – 0.0014 mg, Co (cobalt) – 0.0016 mg, Mn (manganese) – 0.0819 mg, Cu (copper) – 0.0389 mg, Mo (molybdenum) – 0.0065 mg, Ni (nickel) – 0.0069 mg, F (fluorine) – 0.0046 mg, Cr (chromium) – 0.0023 mg, Zn (zinc) – 0.193 mg .

Vitamins per 100 g:

• A (RE) – 0.009 mg;
• A (retinol) – 0.009 mg;
• B1 (thiamine) – 0.01 mg;
• B2 (riboflavin) – 0.02 mg;
• B5 (pantothenic acid) – 0.08 mg;
• B6 (pyridoxine) – 0.06 mg;
• B9 (folic acid) – 0.0046 mg;
• C (ascorbic acid) – 20.6 mg;
• E (alpha tocopherol, TE) – 0.04 mg;
• H (biotin) – 0.05 mcg;
• PP (NE) – 0.4328 mg;
• PP (nicotinic acid) – 0.3 mg.

How many calories do different varieties have?

Among other things, pickled cabbage is not only an incredibly valuable source of nutrients, but also simply a panacea for people who follow a healthy diet and watch the calorie content of their foods.

It perfectly helps cope with the feeling of hunger, while containing a very small amount of calories, which makes it an ideal product for all kinds of diets, because cabbage can be consumed with almost no restrictions.

If we take a closer look at the varieties, the most high-calorie among its fellows is pickled white cabbage - it contains about 150 kcal per 100 grams of the finished product. In contrast to it is the colored one, the energy value of which is only 30 kcal.

The remaining varieties are approximately equal in their performance and have values ​​of +/- 80 kcal / 100 g of finished dish.

With all this, it can be noted that the most dietary and, accordingly, useful for people who care about their health is sauerkraut - its calorie content is only 15 kcal per 100 g.

How to use for people with diabetes

People with high blood glucose levels should be careful when choosing their daily menu. Cabbage, no matter in what role you use it, is a vegetable that can be safely included in the diet for this disease.

It has a relatively low calorie content (on average 47 kcal), which is acceptable for diabetics.

It also includes tartronic acid, which helps to significantly lower glucose levels.

Proper use for weight loss

Pickled cabbage is one of the best dishes for a dieter. Due to the fact that it does not contain fat and the calorie content is quite low, this vegetable can be consumed in unlimited quantities. If you are counting the kilocalories you eat per day and are trying to reduce their amount, cabbage is necessary in your diet.

Due to the fact that cabbage perfectly satisfies the feeling of hunger, giving up a large list of products in the name of slender legs will not be so painful.

In addition, it helps remove toxins and cholesterol from the body, and when combined with lean meat, it helps improve protein absorption.

But you should not eat the product late, just before bed (better drink a glass of clean water!) and in the morning on an empty stomach.

During pregnancy and breastfeeding

Pickled cabbage is not only not contraindicated for women while they are waiting for a new addition to the family, but is also recommended by general practitioners. It is saturated with a large amount of folic acid, which is so necessary during pregnancy to avoid the appearance of defects in the nervous system of the fetus.

In addition, cabbage in marinade perfectly helps to cope with attacks of toxicosis, which is so exhausting for pregnant women.

But during breastfeeding, women should still refuse to eat this vegetable so as not to create discomfort for the child. As mentioned above, cabbage contributes to the appearance of flatulence. And since the baby receives almost the same nutrition as you, only in milk equivalent, this can lead to colic.

As you can see, such a simple and accessible vegetable is incredibly beneficial for the human body.

On the Internet you can find many photo and video recipes for step-by-step preparation of sauerkraut, salted and pickled cabbage.

A dish can be found for every taste: sweet, spicy, with carrots, beets, honey, saffron, cumin, vodka, vinegar, pepper or garlic, Korean, pieces, pellets... You can choose and prepare both a traditional and classic recipe, as well as what something more original!

To create a snack, a barrel, bucket or regular pan is suitable. Dishes can be either wooden or iron.

Cooking such cabbage is quick (in some recipes the process takes only a day). In addition, a long shelf life allows you to make excellent salted preparations for a long time. You can store this finished dish in the refrigerator or cellar. You just need to take out the cabbage salad and pour it with vegetable oil. 2 minutes and a delicious dish is ready!

Good health to you!

Chemical and vitamin composition

As we have already found out, pickled cabbage is incredibly rich in nutrients that are so necessary for the human body at any time of the year. This is a real storehouse of all kinds of macro- and microelements, vitamins and various minerals. So that you can see this for yourself and without a doubt include this wonderful dish in your diet, we will focus more closely on what and how much it contains.

Macroelements per 100 g:

K (potassium) – 137.7 mg, Ca (calcium) – 28.4 mg, Mg (magnesium) – 7.4 mg, Na (sodium) – 12.3 mg, S (sulfur) – 20 mg, Ph (phosphorus) – 14.2 mg, Cl ( chlorine) – 1039.3 mg.

Microelements per 100 g:

Al (aluminum) – 0.2604 mg, B (boron) – 0.0914 mg, Fe (iron) – 0.4 mg, I (iodine) – 0.0014 mg, Co (cobalt) – 0.0016 mg, Mn (manganese) – 0.0819 mg, Cu ( copper) – 0.0389 mg, Mo (molybdenum) – 0.0065 mg, Ni (nickel) – 0.0069 mg, F (fluorine) – 0.0046 mg, Cr (chromium) – 0.0023 mg, Zn (zinc) – 0.193 mg.

Vitamins per 100 g:

• A (RE) – 0.009 mg;
• A (retinol) – 0.009 mg;
• B1 (thiamine) – 0.01 mg;
• B2 (riboflavin) – 0.02 mg;
• B5 (pantothenic acid) – 0.08 mg;
• B6 (pyridoxine) – 0.06 mg;
• B9 (folic acid) – 0.0046 mg;
• C (ascorbic acid) – 20.6 mg;
• E (alpha tocopherol, TE) – 0.04 mg;
• H (biotin) – 0.05 mcg;
• PP (NE) – 0.4328 mg;
• PP (nicotinic acid) – 0.3 mg.

How many calories do different varieties have?

Among other things, pickled cabbage is not only an incredibly valuable source of nutrients, but also simply a panacea for people who follow a healthy diet and watch the calorie content of their foods. It perfectly helps cope with the feeling of hunger, while containing a very small amount of calories, which makes it an ideal product for all kinds of diets, because cabbage can be consumed with almost no restrictions.

If we take a closer look at the varieties, the most high-calorie among its fellows is pickled white cabbage - it contains about 150 kcal per 100 grams of the finished product. In contrast to it is the colored one, the energy value of which is only 30 kcal. The remaining varieties are approximately equal in their performance and have values ​​of +/- 80 kcal / 100 g of finished dish. With all this, it can be noted that the most dietary and, accordingly, useful for people who care about their health is sauerkraut - its calorie content is only 15 kcal per 100 g.

Proper use for weight loss

Pickled cabbage is one of the best dishes for a dieter. Due to the fact that it does not contain fat and the calorie content is quite low, this vegetable can be consumed in unlimited quantities. If you are counting the kilocalories you eat per day and are trying to reduce their amount, cabbage is necessary in your diet.

Due to the fact that cabbage perfectly satisfies the feeling of hunger, giving up a large list of products in the name of slender legs will not be so painful.

In addition, it helps remove toxins and cholesterol from the body, and when combined with lean meat, it helps improve protein absorption.

But you should not eat the product late, just before bed (better drink a glass of clean water!) and in the morning on an empty stomach.

During pregnancy and breastfeeding

Pickled cabbage is not only not contraindicated for women while they are waiting for a new addition to the family, but is also recommended by general practitioners. It is saturated with a large amount of folic acid, which is so necessary during pregnancy to avoid the appearance of defects in the nervous system of the fetus.

In addition, cabbage in marinade perfectly helps to cope with attacks of toxicosis, which is so exhausting for pregnant women.

But during breastfeeding, women should still refuse to eat this vegetable so as not to create discomfort for the child. As mentioned above, cabbage contributes to the appearance of flatulence. And since the baby receives almost the same nutrition as you, only in milk equivalent, this can lead to colic.

As you can see, such a simple and accessible vegetable is incredibly beneficial for the human body.

On the Internet you can find many photo and video recipes for step-by-step preparation of sauerkraut, salted and pickled cabbage. A dish can be found for every taste: sweet, spicy, with carrots, beets, honey, saffron, cumin, vodka, vinegar, pepper or garlic, Korean, pieces, pellets... You can choose and prepare both a traditional and classic recipe, as well as what something more original!

To create a snack, a barrel, bucket or regular pan is suitable. Dishes can be either wooden or iron.

Cooking such cabbage is quick (in some recipes the process takes only a day). In addition, a long shelf life allows you to make excellent salted preparations for a long time. You can store this finished dish in the refrigerator or cellar. You just need to take out the cabbage salad and pour it with vegetable oil. 2 minutes and a delicious dish is ready!

Good health to you!

The calorie content of pickled white cabbage per 100 grams is 56 kcal. In 100 g of this snack:

• 0.93 g protein;
• 3.7 g fat;
• 4.5 g carbohydrates.

Pickled white cabbage is enriched with vitamins B1, B2, B4, B6, B9, K, PP, C, minerals iron, iodine, manganese, copper, cobalt, potassium, calcium, phosphorus, sodium, magnesium, chlorine, molybdenum, fluorine, selenium, zinc, chromium.

To prepare this dish you need:

• finely chop 0.3 kg of cabbage;
• Coarsely grate 75 g carrots;
• mix cabbage and carrots;
• to prepare the marinade, mix 200 ml of boiling water with 10 g of salt and 10 g of sugar, 3 tablespoons of 9 percent vinegar, 30 g of vegetable oil;
• add hot marinade to carrot and cabbage mixture;
• marinate the cabbage under a closed lid at room temperature for 1 day;
• After 24 hours, the cabbage is ready to eat.

The calorie content of marinated sea cabbage per 100 grams is 62 kcal. Per 100 gram serving:

• 1 g protein;
• 5.3 g fat;
• 2.9 g carbohydrates.

Sea pickled cabbage is characterized by a high content of vitamins A, C, E, B9, D, minerals phosphorus, calcium, magnesium, bromine, iron, iodine.

Pickled cabbage: benefits and harms, chemical composition and calorie content, consumption rates

Cabbage has long been considered a storehouse of vitamins and minerals. It is known not only for its beneficial qualities, but also for the ability to prepare various delicious dishes and snacks based on it, one of which is pickled cabbage.

Chemical composition and calorie content of pickled cabbage

Pickled white cabbage retains all the same beneficial substances that are found in fresh vegetables. In addition, these substances remain in pickled vegetables longer, since the marinade, in addition to its taste, has preservative properties.

Listed below are the most significant minerals and vitamins contained in the product.

Minerals (mg/100 g):

Vitamins (mg/100 g):

BZHU (g/100 g):

Of course, the calorie content depends on the composition of the marinade. If the marinade was made with a lot of butter and sugar, then there will be more calories in such a product.

Do you know the difference between sauerkraut and salted cabbage?

The benefits of pickled cabbage for the body

• The main beneficial properties of the product include the following:
• due to the high content of vitamin C, it strengthens the immune system, enhances the body’s protective functions, and helps eliminate free radicals;
• helps improve the condition of microflora;
• has a beneficial effect on the central nervous system;
• has low calorie content, dietary;
• useful for vitamin deficiency;
• amino acids help normalize protein balance;
• nicotinic acid, which it contains, promotes the breakdown of fats and complex carbohydrates;
• has a beneficial effect on the condition of hair, nails, skin, teeth;
• stimulates blood circulation;
• has a beneficial effect on the functions of the gastrointestinal tract, increases acidity and quality of gastric secretion;
• helps increase stress resistance;
• is an excellent means of preventing ARVI, colds and other seasonal diseases;
• reduces cholesterol levels;
• Vitamin U in the composition is useful for stomach ulcers and gastritis;
• stimulates endocrine processes, has a beneficial effect on the heart, helps with gout.

If you have diabetes, it is not recommended to eat the product or you should limit its consumption as much as possible, because any marinade contains sugar.

In this case, sauerkraut is much healthier.

People suffering from gastritis with high acidity should use this product with caution, especially if the marinade was prepared using a large amount of vinegar.

Due to the high content of folic acid, pickled cabbage is useful during pregnancy, because this substance is necessary for the formation of the fetal neural tube. In addition, it is believed that the hot-spicy taste of the marinade helps overcome attacks of nausea during toxicosis.

But when breastfeeding, consuming the product should be treated with caution. Starting from 3-4 months of breastfeeding, mothers can introduce the described snack into their diet in small portions.

Important! When breastfeeding, any cabbage, including pickled cabbage, can cause bloating and severe gas production
in the baby .
Accordingly, the mother should eat the snack little by little and look at the child’s condition: if everything is fine with him, you can increase the portions. In addition, when breastfeeding, you should consider whether the marinade contains natural dyes (beets), which can cause rashes in the baby. If there are any, it is better not to eat the product.

In any case, during breastfeeding, it is healthier to eat homemade snacks rather than those purchased at retail outlets (such dishes may contain ingredients not listed in the composition that can harm the baby).

Gastroenterologists have differing opinions about whether such a spicy snack is good for children. But in any case, children over 7 years old can eat cabbage in the same way as adults, and at an earlier age (not earlier than three years), the dish can be given in small portions, gradually increasing them.

The product is perfect for nutrition when losing weight, although it should be understood that it all depends on the amount eaten. The marinade increases your appetite, and if you eat a large portion, it is unlikely to benefit your figure. The snack helps remove toxins from the body, which is also important for those who want to lose weight.

How much pickled cabbage can you eat per day?

Healthy adults who do not have any contraindications should consume 200 g of snacks per day. Larger amounts can lead to digestive problems (bloating, diarrhea, etc.). Half of this norm is enough for children. In addition, you should consider how hot and sour the marinade was used to prepare the dish.

Also find out whether you should eat sauerkraut at night.

Possible contraindications and harm of cabbage

• The snack has some contraindications:
• pancreatitis;
• myocardial infarction;
• chronic hypertension;
• ulcer in the acute stage;
• hyperacid form of gastritis;
• kidney and intestinal diseases;
• bloating and tendency to flatulence;
• swelling;
• children under three years old;
• allergy to the product and components of the marinade, individual intolerance.

It should be borne in mind that in most of the situations listed above, contraindications can be called conditional. For example, if you are prone to swelling or bloating and flatulence, the dish can be consumed, but in limited quantities.

How to pickle cabbage

There are a huge number of different recipes for preparing snacks, but in our material we will limit ourselves to only some general recommendations:

1. The stronger and harder the head of cabbage used for preparing the dish, the crispier it will be.
2. For pickling, buy solid, strong, medium-sized forks; slightly flattened heads of cabbage work well for this purpose.
3. Try not to use large amounts of vinegar to prepare the marinade.
4. It is better to use natural apple or grape vinegar. When purchasing such a product, pay attention to the fact that the label indicates that it is “natural apple cider vinegar 6%” and not “table vinegar with apple or grape juice concentrate.” Also, keep in mind that this type of vinegar (natural) usually has a concentration of 6%, and not 9%, like table vinegar. That is, 6% apple cider vinegar should be taken 1.5 times more than indicated in the recipe, if it is a 9% product.
5. If a nursing mother will eat pickled cabbage, do not use recipes that include beets, onions and garlic (in pellets) - it is better to prepare the marinade using a small amount of carrots.
6. To prepare snacks, use undamaged enamel dishes, glass or porcelain containers.
7. It is better to remove the bay leaf after the marinade has cooled so that it does not give off bitterness.
8. The thinner the vegetable is chopped, the sooner it will marinate.
9. There are recipes for quick preparation of the dish - most often, speed is achieved through fine shredding, high marinade temperature and a large amount of vinegar. If the speed of preparation is important to you (for example, guests suddenly arrive), use a similar recipe. However, if cooking time is not critical, then it is better to cook according to a recipe with less vinegar and using a cold marinade.

Late or autumn cabbage is suitable for pickling (as well as for pickling), but early cabbage is not at all suitable.

Pickled cabbage is a very tasty healthy dish that has a minimum number of contraindications. It is easy to prepare, and the ingredients for cooking are inexpensive. With a little effort, you can make a wonderful snack from a simple set of ingredients.

Calorie content of quick-cooking pickled cabbage per 100 grams

Calorie content of instant pickled cabbage per 100 grams is 58 kcal. In 100 g of product:

• 1.1 g protein;
• 5.5 g carbohydrates;
• 3.6 g fat.

To quickly prepare pickled cabbage you need:

• pour 2 liters of water into a saucepan, mix water with 1 glass of sugar, 4 tablespoons of salt, 5 allspice peas, 4 bay leaves;
• bring water to a boil, add 100 ml of 9 percent vinegar, 1 glass of vegetable oil;
• boil the resulting mixture for another 1 minute;
• chop 3 kg of white cabbage into small pieces, add 5 cloves of crushed garlic and one onion, cut into half rings, to the cabbage. Mix everything;
• pour hot brine over the cabbage and leave for 16 hours at room temperature;
• cabbage is ready to eat after 16 – 18 hours.

How many calories are in pickled cabbage: benefits and recipes

There is probably no person in Russia who was not familiar with pickled cabbage. Since childhood, especially in villages, we have become accustomed to seeing a plate of pickled cabbage on the table.

Most often it is served as a snack or added to salads or soups as a special and important ingredient.

Grandfathers and grandmothers always talked about the benefits of such a spicy preparation of cabbage, and its taste in this form is revealed in a completely different way.

Amount of calories in pickled cabbage

Pickled cabbage is very rich in vitamins: B1, B2, B4, B6, B9, vitamins K and C. It contains almost all the beneficial substances from D.I. Mendeleev’s table: iodine, calcium, phosphorus, magnesium, potassium, sodium, fluorine, iron and many others. It is also enriched with minerals.

100 g of this product contains approximately:

• 0.92 g protein;
• 3.8 g fat;
• 4.5 g carbohydrates.

Based on these data, we can say that pickled cabbage gives the body everything it needs; its calorie content is approximately 54 kcal per 100 g.

What are the benefits of this cabbage?

Pickled cabbage retains all its beneficial substances longer. When consumed regularly, it has a beneficial effect on the human body.

Pickled cabbage improves human immunity and stress resistance. It has a positive effect on the intestinal microflora, and in winter it helps to avoid vitamin deficiency.

Pickled cabbage retains amino acids that are responsible in our body for neutralizing proteins of foreign origin, these are lysine, pectin and carotene. Eating such cabbage has a beneficial effect on the functioning of the digestive system; contraction of the walls of the digestive organs becomes more frequent and vigorous, which helps improve digestion.

Cabbage is rich in vitamin U, people with stomach or duodenal ulcers need it, and it is also advisable for people with gastritis and diabetes to eat it. There are a large number of diseases in which pickled cabbage, when consumed regularly, will have a beneficial effect on the body:

• gout,
• coronary heart disease,
• kidney problems,
• gastritis,
• constipation

Pickled cabbage is very useful for humans; the beneficial substances it contains destroy microbes, lower cholesterol levels in the blood and generally have a beneficial effect on the body. If you pickle cabbage correctly, it will retain its beneficial properties for more than six months.

Recipes

Almost everyone loves pickled cabbage, especially in winter, but every family has its own traditional recipes. Here are some popular and simple cooking methods.

You will need: 1 medium sized cabbage fork, liter of boiled water, 2/3 cup sugar, 2 tbsp. spoons of salt, one and a half dessert spoons of 70% vinegar.

Method of preparation: shred cabbage into a glass jar; mix water, vinegar and salt with sugar, we get a brine; add brine to the cabbage and close the jar with a nylon lid. You can try it in 12 hours.

You will need: a kilogram of cabbage, 2 carrots, half a sweet red pepper, 2 cloves of garlic, vegetable oil - 80 ml, 9% vinegar -75 ml, 50 g sugar, tbsp. a spoonful of salt, 4 black peppercorns, bay leaf, 250 ml of water.

Method of preparation: chop the cabbage and carrots, chop the pepper, mash the cabbage and carrots until they release juice, only then add the pepper; Boil the remaining ingredients, excluding vinegar, in a saucepan for about 5 minutes; remove from heat and add vinegar; Meanwhile, the cabbage with carrots and peppers are in a jar, add hot brine to it. Cool the jar and place it in the refrigerator for 12 hours, after which you can serve it.

You will need: a kilogram of cabbage, large peppers, 4 carrots, 6 cloves of garlic; vinegar, water, sugar and vegetable oil, 100 ml (g) each, 30 g salt, 5 bay leaves, 10 black peppercorns.

If you really want, you can find a bunch of recipes for pickled cabbage and delight your loved ones with it every day.

Who is contraindicated in pickled cabbage?

Despite the wide range of beneficial properties, pickled cabbage is still not recommended for people with myocardial infarction, colitis, diarrhea, high stomach acidity, or high blood pressure.

While watching the video you will learn about the recipe for pickled cabbage.

In one case it can have a beneficial effect on the body, and in another it can be harmful, do not forget to listen to your well-being and monitor your health.

Source: https://MoreHealthy.ru/material/skolko-kalorii-v-marinovannoi-kapuste-polza-i-retsepty-3818.html

The benefits of pickled white cabbage

Beneficial properties of pickled white cabbage:

• the product is low in calories and contains a small amount of fat, so it can be included in the diet when dieting and losing weight;
• with regular consumption of such cabbage, the functioning of the nervous system improves, resistance to stress increases, and intestinal microflora is normalized;
• the rich vitamin composition of the snack allows it to be used to prevent and prevent vitamin deficiency;

• pickled white cabbage is enriched with vitamin C, which normalizes the body’s immune functions;
• amino acids in the dish restore protein balance in the body, reduce the level of bad cholesterol in the blood, and have an antimicrobial effect;
• pickled cabbage stimulates blood circulation and has a beneficial effect on the condition of gums and teeth;
• Nicotinic acid contained in cabbage accelerates the breakdown of fats and carbohydrates.

Useful properties of sauerkraut

Sauerkraut is a source of compounds essential for the full functioning of the body.

It has beneficial properties that have a positive effect on health, namely:

1. Strengthens the bone skeleton and also stimulates its growth. Reduces pain in joints and muscle tissue, which is important for athletes and people who undergo heavy physical activity.
2. Reduces cholesterol and triglyceride levels in the blood, thereby improving the functioning of the cardiovascular system. Systematic consumption of the product normalizes blood pressure and sugar levels (which is especially useful for diabetes), and reduces the risk of heart disease.
3. Strengthens the nervous system and improves brain function. It is recommended to include cabbage in the diet of people suffering from diseases such as multiple sclerosis, epilepsy, and autism.
4. Improves visual acuity, reduces the risk of cataracts and macular degeneration.
5. Strengthens the functioning of the immune system, thanks to which the body copes with viral and colds faster.
6. Stimulates the gastrointestinal tract, relieves inflammatory processes. Sauerkraut is recommended for people suffering from irritable bowel syndrome.
7. Improves skin condition, reduces the manifestation of skin diseases and eczema.
8. Prevents bladder diseases.

In men, sauerkraut reduces the risk of developing prostate cancer. For women, the benefit of using the product is to reduce the risk of thrush.

The juice of the fermented product and brine have the same properties, although the effect of the latter is slightly less pronounced.

Harm of pickled white cabbage

Contraindications to the use of pickled white cabbage are:

• pancreatitis;
• exacerbation of diseases of the stomach, intestines, kidneys;
• tendency to flatulence and bloating;
• allergic reactions to dish components;

• tendency to edema (pickled white cabbage is saturated with salt, so it can lead to fluid retention in the body);
• diabetes mellitus (this is due to the fact that when preparing the dish, white cabbage is mixed with sugar).

Insanely delicious quick-cooking pickled cabbage. Be sure to try pickling cabbage in this way, the very tasty result will definitely please you, and besides, the pickling process is quick and not labor-intensive. All products are simple, and often they are always in the refrigerator. There are a huge number of different methods of pickling, and each housewife has her own secret, but you don’t need to stop there, always move forward, maybe you will find something better, brighter, more interesting. This quick-cooking recipe allows you to enjoy crispy, flavorful cabbage within just 24 hours. Bright vegetables add amazing notes and go well together. The whole thing is completed by the marinade, it is perfectly balanced, all ingredients are added in the right quantities. If you like spicier food, you can add chili pepper, just don't overdo it, you only need a little.

Instant Cabbage Recipe

Peel the carrots and beets, wash them, grate them on the coarsest grater. Cut the cabbage into squares, do not chop it, otherwise the result will be completely different.

Place all the prepared vegetables in a saucepan, mix gently, add garlic and a little pepper.

Prepare the marinade.

Place water, vegetable oil, vinegar, bay leaf, sugar, salt in a separate container for the stove.

Place on the stove and bring to a boil.

Pour the hot marinade over the vegetables that are in the pan.

Now mix everything with a spoon and place it in the prepared jar. Before work, it is better to pour boiling water over the container or steam it.

When you have placed the vegetables, pour in the brine and compact everything so that the cabbage, carrots and beets feel quite tight in the jar.

Leave the jar at room temperature for a day, then store in the refrigerator.

The instant marinated cabbage is ready, the recipe is simple and accessible, we hope you like it. Bon appetit!

100 grams of pickled white cabbage contains

:

• proteins – 1.07 g;
• fat – 1.50 g;
• carbohydrates – 8.60 g.

White pickled cabbage includes micro- and macroelements, namely:

In addition to the above elements, cabbage, in its composition, is enriched with such vitamins as:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.
This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

https://www.youtube.com/watch?v=HR34Y8-ddfs

If you are expecting guests, you can quickly prepare an excellent cabbage appetizer for them. It will be ready in just 2 hours! You can have time to prepare this for dinner before your husband arrives. It is very tasty and everyone will admire it and ask for the recipe.

We will cook cabbage in a marinade with vinegar and vegetable oil; here you need a minimum of ingredients: cabbage and carrots.

For the marinade:

• 1 liter of water
• salt – 2 tbsp
• sugar - a little less than half a glass
• 6 tbsp. spoons 9% vinegar
• 7 pepper seasoning - half a teaspoon
• 8 tablespoons sunflower oil
• 7-8 cloves of garlic.

Shred the cabbage into very fine strips with a knife.

The carrots turn out beautifully grated on a Korean grater. One carrot is enough for 2 kg of cabbage. Cabbage doesn't like too many carrots, otherwise it loses its beautiful color and crunchiness.

Place the grated carrots in a bowl with cabbage and mix, distributing evenly. There is no need to crush it too much; we don’t need the cabbage to give juice.

It turned out so beautiful, there are just enough carrots in it.

Now we need to prepare the marinade.

We put water with salt, sugar and vegetable oil to boil.

While the water is heating up, pass the garlic through a press.

After the brine boils, add ground garlic and a mixture of peppers, stir, turn off the heat and pour vinegar into the pan.

Pour the hot marinade over the cabbage in a circular motion so that the marinade is distributed throughout the bowl.

The cabbage can be lightly tamped with a potato masher.

Place a plate on top, press down so that the brine appears, and place a load in the form of a three-liter jar of water for exactly two hours.

The cabbage turns out incredibly tasty and within a couple of hours you can taste it.

Cook cabbage, cut into large pieces, even faster. Bell peppers and tomatoes enrich its taste, and chili peppers add spice and piquancy. Products stacked in layers in a jar also look very beautiful. This type of cabbage can be closed for the winter.

Product composition:

• white cabbage (for 2 jars - one and a half heads of medium size)
• carrots – 1-2 pcs.
• small tomatoes (cream) – 1 kg
• bell pepper – 2-3 pcs
• onion - 1 pc.
• parsley dill
• hot pepper – 1 piece
• garlic - 4 large cloves per jar.

This type of cabbage is eaten with a bang and sells out very quickly. We cook in the evening, and in the morning we take a sample!

Required Products:

• 1 fork cabbage (2.5 kg)
• 1 large carrot, coarsely grated
• 3-4 cloves of garlic
• allspice
• black peppercorns
• 1 bay leaf
• a few cloves
• 2 tablespoons salt
• half a glass of sugar
• 100 ml vegetable oil
• 100 ml 9% vinegar
• 1 liter of water

First of all, chop the cabbage, and then prepare the marinade.

To make it faster, first boil the water in a kettle and pour a liter of it into the pan. Add salt, sugar, spices, vegetable oil.

After the marinade boils, you can pour vinegar into it.

While the marinade is preparing, let's return to the cabbage. You need to mash it with your hands until the cabbage gives juice and your palms become wet.

The next step is to squeeze the garlic into the cabbage and add the carrots, mix.

Our marinade will be ready, pour it into the cabbage.

We crush it a little more with a masher so that all the liquid is on the surface.

Cover the cabbage with a plate and place a jar of water.

After waiting until morning, we transfer the cabbage into jars or directly onto a plate! Look how beautiful and delicious it turned out!

Amazingly delicious Korean cabbage, spicy and crispy. The beets make it a beautiful pink color. Have you tried this recipe yet?

But it has only one drawback - cabbage is not stored for very long; it can only last in the refrigerator for 2-3 weeks. Although she does not live to see this, because she is eaten in one fell swoop.

Instead of the usual carrots, we take beets (1-2 pieces), and you will also need onions (1 piece) and 3-4 cloves of garlic.

Cut the cabbage into small pieces.

Beets can be cut into thin strips with a knife or grated for Korean carrots.

The garlic should also be finely chopped into strips.

Onions can be made into half rings or cubes.

Mix all the vegetables in one bowl, and then compact them into a three-liter jar.

Pour the prepared hot brine into the filled jar.

Dip the cabbage deeper into the brine, using a potato masher to help.

Now we leave it until it cools, periodically, preferably every two hours, compacting it.

Ingredients for marinade per 1 liter of water:

• sugar – 0.5 cups
• salt – 2 tablespoons
• vegetable oil – 0.5 cups
• vinegar 9% - 30 g
• black peppercorns
• bay leaf – 2 pcs.

When preparing the marinade, first boil water with all the necessary ingredients except vinegar for 5 minutes, and at the end add the bite and remove from heat.

You can marinate “Pelustka” either in a three-liter jar or in a saucepan. The name of this snack translated from Ukrainian means “petal”. Because the color of the cabbage turns out to be very beautiful, deep pink. The taste will be sweet and sour. And if you decide to add a little hot pepper, make it hot too.

This recipe is one of the simplest and most loved by many.

Ingredients:

• white cabbage - 1.5 kg
• beets - 450 gr.
• garlic - 6 cloves

for the marinade:

• water - 1.1 l
• cloves - 3 pcs.
• allspice - 3 pcs.
• bay leaf - 1 pc.
• salt - 2 tbsp.
• sugar - 150 gr.
• vinegar 9% - 150 ml
• vegetable oil - 50 ml

1.Wash the cabbage and remove the top leaves. Cut the forks into 8 pieces. First in half, then each part into 4 more “parts”.

2. Cut off the stalk of each large piece; marinating will take place without it.

3. Peel the beets and cut into thin semicircles. You can also chop it into cubes. Although carrots are not on the list of ingredients, they can also be added by chopping them in the same way as beets.

4. Remove the husks from the garlic and cut each clove in half lengthwise.

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5. This is how all the vegetables are prepared in 10-15 minutes. All that remains is to put them in a container where they will marinate. Take dishes with a volume of at least 3 liters. In our case, this is a jar.

6. Place 3 pieces of cabbage, the same number of garlic halves and several beet semicircles on the bottom.

7.Continue filling the jar, alternating vegetables. Place the beets at the very top so that they color the top leaves. Place the pieces and compact them so that there is less empty space in the container.

8. All that remains is to cook the marinade. To do this, put allspice peas, cloves, bay leaves, salt and sugar, vegetable oil and vinegar into the water.

9. Boil the resulting mixture, stirring until all the grains dissolve.

10. Pour boiling brine over cabbage and vegetables in a jar. Moreover, the liquid should completely cover the fruit.

11.Cover the jar with a nylon lid and leave at room temperature for a day. This time is enough for all the vegetable layers to be saturated with salt, vinegar and the aromas of spices. For further storage, put the pickled cabbage and beets in the refrigerator. She can stay there for up to 2 weeks.

12. The result is a very crispy and juicy snack. It will have a sweet and sour taste, with a pleasant, not pungent smell of spices. And the best thing about this recipe is the “cheerful” and bright color of the main component. After two days, the cabbage will color even more and become a richer shade.

In order for the cabbage to marinate in 2 hours, it needs to be chopped very thin. If the pieces are larger, you will need to infuse the vegetables longer. This recipe is suitable for those who are watching their weight. After all, there is no sugar in the composition and natural vinegar is used, which can be replaced with lemon juice.

Ingredients:

• white cabbage – 0.5 kg
• red bell pepper - 1 pc. large
• carrots - 1 pc. average
• apple cider vinegar 6% - 2 tbsp.
• vegetable oil - 2 tbsp.
• salt - to taste

1. Chop the main product very finely. This can be done with a vegetable peeler or a special grater.

2. Lightly salt the resulting straws to taste and mix with your hands. In this case, you need to mash the vegetable so that it releases the juice and becomes softer.

3. Grate the carrots on a Korean grater. You can cut it with a sharp knife into thin and long strips. To do this, first chop thin slices with a vegetable peeler, and then chop them with a knife.

4. Pepper, always red, fleshy, cut into thin strips.

5.Combine all the vegetables in one bowl. Pour vinegar and sunflower oil over them and mix again.

6.Taste your salad. Now you can add salt to taste and other spices. For example, dried or fresh garlic, ground black or red pepper, coriander.

7.Cover the appetizer with a plate and leave it warm for 2 hours. This is the minimum time required to marinate this cabbage.

8.If possible, put it in the refrigerator overnight; it will turn out much better in the morning.

Korean salads captivated us with their rich taste. They are sweet and sour and quite spicy. The composition necessarily contains coriander, which gives it a specific sound, and a large amount of garlic. I suggest making eggplants, carrots, and zucchini in this vein.

Ingredients:

• cabbage - 2 kg
• onion - 2 small heads
• carrots - 1 pc. large
• bell pepper - 2 pcs.
• cucumbers - 3 pcs.
• garlic - 1 head
• dill - 50 gr.
• salt - 1 tbsp.
• paprika - 2 tsp.
• black pepper - 1 tsp.
• coriander - 2 tsp.
• vinegar 70% - 2 tsp.
• sugar - 1.5 tbsp.
• vegetable oil - 150-250 ml

1. Wash all vegetables, peel if necessary. Shred the cabbage with a knife. But not thin, but large. Add a heaping tablespoon of salt to it and crush and mix with your hands.

How is the white cabbage variety useful?

Important!

Pickled white cabbage, when properly stored, can retain all its vitamins for more than seven months. At the same time, it even acquires additional benefits by combining with other components that are necessary and important for humans.

Pickled cabbage contains a minimal amount of acid

, unlike fermented sorbate, which means that it is an easier product for the digestive system.

All the beneficial properties of such cabbage cannot be counted, but there are several main ones:

1. Pickled cabbage, when consumed regularly, immediately increases the protective functions of the immune system and helps cope with stress and fatigue.
2. Helps improve intestinal function, and when consuming pickled cabbage, all metabolic processes in the body are accelerated.
3. Due to a sufficient amount of vitamins, it prevents the occurrence of vitamin deficiency, thereby limiting us from consuming synthetic vitamin preparations during the off-season.

Contraindications for use

In its structure, cabbage is enriched with a significant amount of coarse plant fiber

. This information tells us that in some cases its use can lead to intestinal flatulence. The following dish should not be included:

• for indigestion;
• colitis;
• if the acidity of the stomach is increased;
• with enteritis;
• in case of myocardial infarction.

Attention!

Nursing mothers should use pickled cabbage with caution; due to its properties, such a dish can cause bloating or intestinal upset.

The benefits of kelp

Is it useful? Of course yes. At the moment, scientists continue to discover new beneficial properties of kelp, which leads to an increase in demand for such a useful product.

Sea kale, also known as kelp, is widely used not only as a food product, but also in medicine and cosmetology.

Numerous vitamins and elements of seaweed give it a number of beneficial qualities.

:

During the diet, you must avoid pickled seaweed.

, since the spices used in the marinade may have a negative effect on obtaining the desired effect.

Recipes with seaweed

Kelp salad with mayonnaise

This dish is easy to prepare and looks quite decent. Popular not only among ordinary people, but also respected by gourmets. One serving of the product contains about 200 kcal. To prepare 3 servings you need:

• Sea kale – 250 g;
• Chicken egg – 3 pcs;
• Fresh cucumbers – 2 pcs;
• Mayonnaise – 1.5 tbsp. l.

Preparation:

1. The eggs are boiled and cut into cubes.
2. Cucumbers are cut into cubes.
3. Eggs, cucumbers and cabbage are mixed and poured with mayonnaise. Salt is added to taste.