Delicious Korean salad turns out to be Asian spicy, crispy and mouth-watering. It can be served as an appetizer to the main course. Such cabbage is appropriate on the festive table, it brings variety to the usual home menu.

S-methylmethionine of cabbage leaves contributes to the successful treatment of stomach ulcers, colitis and gastritis. Saffron is a source of minerals needed to rejuvenate the body, relieve fatigue, improve skin tone, and normalize the functioning of the cardiovascular system. Almost the entire set of vitamins that a person needs is concentrated in white cabbage.

For cooking, you need to use a certain set of ingredients:

• cabbage - 1 kg;
• water - 1 l;
• saffron - 1 teaspoon;
• carrots - 3-4 pieces;
• onions - 1-2 pieces;
• salt - 1 tbsp. spoon
• sugar - 3 tbsp. spoons;
• garlic - 3-4 cloves;
• coriander - 1 tsp;
• vegetable oil - 50 ml;
• vinegar essence - 1 tbsp. l.

Cooking

1. Chop the cabbage into cubes, where the length of the side is about 2-4 cm. Place them in a large saucepan.

2. Pour boiling water over, cover, steam for 15 minutes.

Ingredients:

• 1 kg. cabbage;
• 1 liter of pure water;
• 1-2 onions;
• 3 art. spoons of granulated sugar;
• 1 st. a spoonful of vinegar essence;
• 1 teaspoon of saffron;
• 350 gr. carrots;
• 1 teaspoon of coriander;
• 50 ml. oils;
• 1 st. a spoonful of sea salt;
• 3-4 cloves of garlic.

Cooking:
For this recipe, the cabbage should be cut into small cubes, approximately 2 * 2 cm in size.

We heat the water, put the cabbage in a large bowl, and pour boiling water over it. Cover the container with a lid and steam the cabbage for 15 minutes.

Finely chop the onion and fry it in vegetable oil until golden brown.

For the marinade, boil approximately 500 ml. pure water. While it boils, peel and chop the garlic cloves.

In boiled water, add all the spices, garlic and fried onions, the remains of vegetable oil. Let it boil and turn off the fire.

Cut fresh carrots into thin slices with a vegetable peeler, or rub it on a grater. It is important for us to get not straws, but thin transparent and wide "noodles".

Drain the water from the cabbage, dry it with paper kitchen towels, add the chopped carrots and mix well.

We spread the vegetables in a glass jar, pour hot marinade, and cork with a lid. After cooling, the cabbage can be put in the refrigerator, it will be ready in a few hours. Expensive saffron in a dish can be replaced with turmeric, but it is important not to overdo it so that the appetizer does not taste bitter.

Ingredients:

• White cabbage 1000 g
• Carrot 300 g
• Water 500 ml
• Ground coriander 1 tsp
• Onion 1 pc.
• Sunflower oil refined 2 tbsp. l.
• Sugar 3 tbsp. l.
• Salt 1 tbsp. l.
• Vinegar essence 1 tbsp. l.
• Garlic 3 cloves
• Saffron 1 tsp

Cooking:
Wash cabbage, peel and cut into small squares.

We put the cabbage in a bowl and pour boiling water over it, cover with a lid and set aside for 15 minutes.

We clean and finely cut the onion.

Fry the onion in oil.

We put 500 ml of water, in a ladle or a small saucepan, boil.

In the meantime, peel and finely chop the garlic, you can use a crusher.

The water has boiled! Add garlic, fried onions, coriander, saffron, vinegar, salt and sugar to it. If you want it spicier, you can also add ground red pepper.

Peel and chop the carrots. I chopped it straight with a vegetable peeler. You can use any device, for example, grate it on a coarse grater or use a special Korean carrot grater.

Drain water from cabbage. Add carrots to cabbage and mix.

Fill the jar with cabbage and carrots. You don't need to press hard.

Pour in the marinade. Close the lid and, when cool, put in the refrigerator for a day.

In a day, our cabbage with saffron is ready! She acquired a beautiful yellow color from saffron and perfectly marinated. Bon appetit!

Ingredients:

• half a medium white cabbage
• 1 liter of water
• 2 tbsp Sahara
• 1 st. l. salt with a slide
• 1 st. l. saffron
• 1 st. l. 70% vinegar
• 1 tsp coriander
• 2 garlic cloves
• 1 tsp ground black pepper
• oil for frying
• 1 bulb
• ground red pepper on the tip of a knife
• 1 grated carrot

Cooking:
Rinse the cabbage and cut into large leaves about 5 × 5 cm and put in a deep saucepan. Boil the kettle and pour boiling water over the cabbage to the top for 10 minutes. Put 1 liter of water on the fire and bring to a boil. Then reduce the flame and put salt, sugar, saffron, coriander, black pepper, vinegar, and garlic into the water. Along the way, peel, cut the onion into small cubes and fry in vegetable oil with the addition of red pepper. 1 tbsp put fried onions in a saucepan with filling, mix everything well and then simmer for five minutes.

Then he drains the water from the cabbage, and put it in a small bucket or glass jar mixed with carrots. Top with the resulting hot filling and close tightly. We remove the container with Korean cabbage in the refrigerator and in a day it is ready.

It's so easy to cook Korean cabbage with saffron. The salad turns yellow, as if sunny, thanks to the natural dye - saffron. Everything is simple, and most importantly useful. Try to cook, homemade will definitely appreciate.

Bon appetit!

Ingredients:

• Cabbage 0.5 head
• Onion 1 pc
• Garlic 2 tooth
• Sugar 2 table l
• Vinegar 1 table l
• Saffron 1 table l
• Cilantro, coriander 0.5 tsp
• Ground black pepper to taste
• Ground red pepper 0.3 tsp
• Salt 1 salt l
• Water 1 l
• Vegetable oil 2 table l

Cooking:
We wash the cabbage, clean it of dirty and damaged leaves, cut into large leaves (about 5x5 cm).

Pour the chopped cabbage with boiling water and stand for about ten minutes.

At this point, boil a liter of water, add sugar, saffron, salt, black pepper, garlic, coriander and vinegar.

Peel the onion and cut into small cubes.

Fry onions in vegetable oil, add red pepper to it.

Put the fried onions in a pot of boiling water and cook a little over low heat.

We drain the water from the cabbage, put it in a suitable container, fill it with the prepared liquid.

Cabbage with saffron will be ready in about a day. All this time, the container with cabbage should be in the refrigerator.

An excellent spring salad, which, thanks to saffron, has a yellow color, and thanks to cabbage, a charge of vitamins and minerals.

Ingredients:

• white cabbage - 1 kg;
• water - 4 tbsp.;
• sugar - 2 tbsp. spoons;
• salt - 1 tbsp. the spoon;
• saffron - 1 tbsp. the spoon;
• vinegar - 70% - 1 tbsp. the spoon;
• coriander - 1 teaspoon;
• garlic - 2 cloves;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - for frying.

Cooking:
To prepare Korean-style cabbage, we take a fork of cabbage, wash it and cut it into large leaves about 5 × 5 cm in size.

We put it in a deep saucepan and completely fill it with boiling water for 15 minutes.

In the meantime, pour 1 liter of water into another saucepan, put on high heat and bring to a boil. We put sugar, salt, saffron, black pepper, coriander, vinegar and garlic.

At the same time, we clean and cut the onion into small cubes, fry it in vegetable oil with the addition of red pepper.

I put 1 tbsp. a spoonful of fried onions in a saucepan with marinade, stir everything well and simmer for 5 minutes.

Then carefully drain the water from the cabbage, and put it in a glass jar mixed with grated carrots. Pour the prepared marinade on top and close tightly.

We put the container with Korean cabbage in the refrigerator and in a day it is ready for use.

The salad turns yellow and sunny thanks to the natural dye - saffron. Everything is very simple and useful!

Saffron has been known since the Minoan civilization. This seasoning is the most expensive in the world. It gives dishes a delicate spicy aroma and a beautiful yellow color. In cooking, it is used in the preparation of broth, and in dishes from peas, rice and vegetables.

Cabbage with saffron turns out beautiful when salted or pickled. To get a bright yellow color, you need a little spice. intensify when used with cabbage.

Crispy spicy cabbage has long been a popular snack on our table. You can easily cook it yourself.

Ingredients:

• cabbage - 1 head;
• onion - 1 pc.;
• garlic - 2 cloves;
• water - 1 l.;
• vinegar - 1 tbsp;
• sugar - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• saffron - 1 tbsp;
• salt - 1 tbsp;
• pepper, coriander.

Cooking:

1. Remove the top, damaged leaves from a small head of cabbage and chop it into large pieces.
2. Cut the onion into cubes or half rings and fry in vegetable oil.
3. Add ground black pepper, red pepper and coriander to the onion.
4. Boil a liter of water in a saucepan and add salt, sugar, saffron and vinegar.
5. Place the cabbage slices in a suitable container. Evenly distribute thinly sliced ​​garlic between them.
6. Put the onion with spices in the brine, mix and pour the hot brine over the cabbage.
7. Let cool and put in a cool place for a day.
8. Beautiful yellow and spicy cabbage is ready.

An excellent appetizer for strong drinks or a salad for meat dishes will appeal to all your loved ones.

Pickled cabbage with saffron and carrots

This is another recipe for pickled, crispy and spicy cabbage appetizer.

Ingredients:

• cabbage - 1 head;
• carrots - 3 pcs.;
• onion - 1 pc.;
• garlic - 3 cloves;
• water - 1/2 l.;
• vinegar - 1 tbsp;
• sugar - 3 tablespoons;
• vegetable oil - 2 tablespoons;
• saffron - 1 tsp;
• salt - 1 tbsp;
• pepper, coriander.

Cooking:

1. Remove the top leaves from the cabbage and cut it into wide slices.
2. Pour in boiling water and let stand.
3. At this time, prepare a brine of water with sugar, salt and spices.
4. Cut the onion into cubes and fry in a frying pan with oil.
5. Transfer the onion to the brine and boil, adding vinegar.
6. Chop the garlic with a knife. Peel the carrots and grate on a coarse grater.
7. Transfer the cabbage to a suitable container and mix it with the carrots and garlic.
8. Pour in hot brine and let cool.
9. Put the cabbage in the refrigerator and wash it on the table the next day.

Ingredients:

• cabbage - 1 head;
• carrots - 3 pcs.;
• water -2 l.;
• sugar - 2 tablespoons;
• saffron - 1 tsp;
• salt - 3 tbsp;
• spices.

Cooking:

1. Remove spoiled leaves from cabbage and chop into thin strips.
2. Peel the carrots and grate on a coarse grater.
3. Mix cabbage with carrots and mash with your hands. Pack tightly into the jar.
4. Prepare a brine of water, salt and saffron.
5. Pour the cabbage with the cooled brine to the very top and place in a bowl for two days.
6. Periodically pierce the cabbage all the way to the bottom with a thin knife or wooden stick to release the gas.
7. If this is not done, the cabbage will turn out bitter.
8. After the specified time, the brine must be drained into a saucepan and sugar dissolved in it. You can add spices if you like.
9. Pour cabbage with cold brine and put the jar in the refrigerator.
10. You can try the next day.

Each housewife has her own recipe for salting crispy and delicious sauerkraut. Cook cabbage with saffron according to this recipe and it will become a favorite in your family.

Cabbage stewed with saffron and chicken stomachs

This saffron cabbage dish will serve as a complete dinner for your family.

Ingredients:

• cabbage - 1 head;
• chicken stomachs - 0.5 kg;
• onion -2 pcs.;
• bell pepper - 1 pc.;
• garlic - 3 cloves;
• saffron - 1 tsp;
• salt - 3 tsp;
• butter.

Cooking:

1. Rinse chicken stomachs and remove membranes and excess fat.
2. Put the prepared stomachs in a saucepan with a thick bottom, add a little vegetable oil and simmer over low heat for about half an hour.
3. Stir occasionally so as not to burn.
4. Cut the cabbage into strips or small cubes.
5. Chop the onion into thin half rings.
6. Wash the pepper, remove the seeds and cut into cubes.
7. Chop the garlic with a knife into arbitrary, not too small pieces.
8. Place the onion, pepper and garlic in a saucepan. Fry over high heat.
9. Pour boiling water over saffron.
10. After a few minutes, add the saffron along with the liquid.
11. Simmer for a few minutes and add cabbage. Salt and mix all ingredients.
12. Add a glass of hot water and simmer for another quarter of an hour.
13. Taste and add salt or spices if necessary.
14. Cover with a lid and let stand for a few minutes.

We close cucumbers for the winter. 8 blank options. 1. OPTION-CUCUMBERS "AS A STORE" per 1 liter of water: - 1.5 tablespoons of salt - 3 tablespoons. sugar - 10-12 tablespoons of 9% vinegar per 3-liter jar. 1. Bay leaf, allspice, cloves, onions (rings), dill put on the bottom of the jar, then cucumbers. 2. Pour boiling water over prepared cucumbers in jars, cool to a warm state, drain, add sugar and salt per 1 liter of water, boil again, pour over cucumbers and roll up. Add vinegar to the jar before the second filling! 2. OPTION - "CRISPY" CUCUMBERS - 1 carrot - 2 onions - 1 head of garlic - 1 leaf of horseradish, currant, cherry, lavrushka, dill umbrella - black peppercorns 1. Put carrots cut into 4 parts on the bottom of a 3-liter jar and all of the above ingredients. 2. Put the cucumbers, pour hot boiled water for 15 minutes. Drain the water. Add to it: - 5 tsp salt - 10 tsp sugar - 100g. table vinegar. 3. Boil water with spices again, pour into a jar. Roll up. 3. OPTION "TO THOSE WHO DO NOT LIKE SPICY" These are delicious lightly salted cucumbers. Ideal for those who for various reasons can not eat spicy. For a 3-liter jar: - 1.5 liters. water - 2 tbsp. salt - 3 tbsp. sugar 1. Wash cucumbers and pour for 3 hours, changing the water. 2. Put in a jar: - dill umbrellas, horseradish leaf, 5 currant leaves - 4 teeth of garlic -10 black peppercorns - 4 cloves - cinnamon - tarragon 3. Place cucumbers in jars vertically, pour hot brine for 3 minutes. Then drain the brine, boil again and pour for the last time, adding to the jar: - 1 tbsp table vinegar 4. Roll up. Turn upside down and leave under a warm blanket until cool. Even in the spring, opening a jar of cucumbers seems to be lightly salted. 4. OPTION "COUNTRY SALTING" A very simple way of pickling cucumbers, but very tasty, the cucumbers are crispy. In clean sterilized jars (3 l.) put: - horseradish leaves - cherries - black currants - dill sprigs - 5 cloves of garlic. 1. Pour into each jar: - 100g. salt and sugar (4 tbsp sugar and 10 tsp salt). 2. Fill jars with cucumbers and pour cold water over them. Close them with plastic lids, put in a dark, cold place (like a cellar). Cucumbers will be ready in 3 months, but stand until spring. 5. OPTION "DRUNK" CUCUMBERS 1. Put on the bottom of the jar: - horseradish root - dill - garlic - currant leaves 2. Then lay cucumbers tightly and pour marinade on 1.5 l. slides - 2 tbsp. sugar - 1 tsp vinegar - 2 tbsp vodka. Sterilize for 15 minutes. 6. OPTION "CUCUMBERS IN TOMATO FILLING" - 5 kg. cucumbers - 2 kg. cucumbers - 250 g. garlic - 250 g. vegetable oil - 250 g. granulated sugar - 3 tbsp. salt - 2 tbsp. 70% vinegar 1. Pass the tomatoes through a meat grinder, add vegetable oil, granulated sugar, salt, bring it all to a boil and cook for 10 minutes. 2. Then gradually add the cucumbers cut into rings. After boiling, cook for 20 minutes, then add garlic and vinegar, mix everything and arrange in sterilized jars, cork. It takes a long time to cut, but it turns out a lot of cans of 10 cans of 650 gr each. 7. OPTION PICKLED CUCUMBERS Put cucumbers in jars and pour in brine, for 2 liters of water: - 2 tbsp salt with a slide - 6 tbsp sugar with a slide - 5-7 peppercorns - 5-7 laurels 1. All boil for 3 minutes, then cool, add - 2 tbsp. 70% vinegar 2. Pour into jars. Then sterilize them for 5 minutes and roll up. 8. OPTION SMALLED CUCUMBERS 1. Place cucumbers in 3-liter jars with spices: - dill - horseradish - currant leaves - garlic - peppercorns (4-5 pcs) - cloves (2-3 pcs.) - bird cherry leaf - 1 st.l. salt with a slide - 1.5 tbsp sugar without a slide - 2 aspirin tablets - 0.5-1 tsp 70% vinegar essence and pour boiling water,