Instant marinated cabbage calories

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

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.

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:

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.

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.

Method of preparation: chop cabbage, carrots, garlic and pepper, mix in a saucepan or basin. The remaining ingredients go into brine in a saucepan, which is brought to a boil and poured hot into the cabbage. After this, the cabbage needs to be pressed down with something and covered with a lid. Leave to infuse overnight.

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

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.

Chemical composition of the cabbage species

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:

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).

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There are many recipes for pickling cabbage. For this, almost all varieties of vegetables rich in fiber and vitamins are used. However, not everyone knows that a traditional dish can replace more than one medicine in a home medicine cabinet. How the benefits and harms of pickled cabbage depend on its properties and contraindications will be discussed further.

Dietary properties:

What calorie content does pickled cabbage have, what dietary properties does it have? All this is of interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

So here it is:

White cabbage is a significant source of vitamin C. 100 g of cabbage in summer and autumn contains up to 30 mg of this vitamin. Cabbage also contains B vitamins (a significant portion of the vitamins are also preserved in sauerkraut). Among the minerals it contains potassium, calcium, and phosphorus.

Cabbage is low in calories, so doctors willingly include it - fresh and stewed - in the diet of patients suffering from obesity. Cabbage is useful for constipation. It contains a lot of fiber and increases the secretion of gastric juice.

Excellent taste, a set of biologically active substances, including vitamin U, allow cabbage to be considered not only healthy, but also healing. However, you should not consume cabbage in large quantities if you are prone to flatulence: it increases bloating.

Composition and properties of pickled cabbage

To understand the benefits of pickled cabbage, you need to understand what elements and vitamins it contains.

Composition of 100 g of the finished product:

Beneficial properties of cabbage cooked in marinade:

• help in getting rid of parasites, bacteria and intestinal problems;
• strengthening the nervous and immune systems, metabolism;
• reduction of sugar, cholesterol, breakdown of proteins;
• help with problems with skin, hair, allergies, male potency;
• prevention of cancer development;
• relief of symptoms of colds and hangover syndrome.

Is pickled cabbage good for your diet?

The low-calorie vegetable contains almost no fat: therefore, it is ideal for people on a diet. And at the same time it perfectly satisfies hunger.

Another useful property is that it is able to remove cholesterol and harmful substances from the body.

The benefits of pickled cabbage as a quick-cooking dietary product for the body are undeniable, and harm can only occur if it is taken in the morning on an empty stomach and in the evening before bed.

The optimal combination would be to use it with lean meat: this way animal protein is better absorbed.

Pickled cabbage during pregnancy and breastfeeding

During pregnancy, doctors recommend pickled cabbage due to the large amount of folic acid it contains, which is extremely necessary during the developmental stage of the fetus:

• tissues and organs;
• blood elements (platelets, leukocytes, etc.);
• nucleins;
• nervous system.

It is also an effective remedy for dealing with the problems of toxicosis that arise.

When breastfeeding, the baby receives all the elements and vitamins present in the mother's diet. Some doctors believe that the vegetable provokes bloating and colic in the child’s stomach, since his digestive system is still unstable.

Others argue that the benefits of pickled vegetables manifest themselves in increased immunity in the baby, and its regular presence in the diet of a pregnant woman will help strengthen the nervous system.

How to pickle cabbage

At the first stage, the vegetable is chopped, removing the stalk. Add chopped carrots, sweet peppers, beets, berries and other ingredients to taste.

Mix vegetables with your hands, avoiding pressure.

With fine shredding, the marinating process will go faster.

The next step is preparing the marinade, which includes: water, sugar, salt, vegetable oil, vinegar, spices and spices (to taste).

Vegetables in the prepared solution are quickly pickled and retain their nutrients.

Quick pickled cabbage recipe

• cabbage – 1 head (medium);
• medium carrots – 1 pc.

• salt – 3 tbsp. l. (with a hill);
• sugar – 8 tbsp. l. (without slide);
• bay leaf – 5 g;
• garlic – 3 cloves;
• vegetable oil – 1 tbsp.;
• water – 1 l.;
• 9% vinegar – 1 tbsp.

1. Cut the cabbage into thin strips.
2. For carrots, use a coarse grater.
3. Add chopped garlic to the mixed vegetables.
4. Add the ingredients for the marinade to a separate saucepan with water (after boiling, keep on fire for 3 - 4 minutes).
5. Without allowing the marinade to cool, pour it into the vegetable mixture and press down with a weight (the mixture should be completely covered).
6. You can use the finished dish on its own or as an addition to a vinaigrette after it has cooled completely.

Pickled cabbage with beets and garlic

• cabbage – 1 head (medium);
• medium beets – 1 piece;
• carrots – 2 pcs.

• vegetable oil – 0.5 tbsp.;
• salt – 2.5 tbsp. l.;
• sugar – 1 tbsp;
• allspice – 3 – 5 peas;
• garlic – 5 – 7 small cloves;
• vinegar (9%) – 1 tbsp.;
• water – 1 l.

Chemical composition of kelp

100 grams of marinated sea cabbage contains:

• proteins – 0.93 g;
• fat – 0.25 g;
• carbohydrates – 1.8 g.

The indicators of micro- and macroelements in pickled seaweed are as follows:

Vitamins that are included in seaweed:

Harm of pickled cabbage and contraindications for use

Despite the fact that pickled cabbage benefits the body for a number of diseases, the coarse plant fibers that the plant is rich in can cause harmful intestinal flatulence, which is manifested by the accumulation of gases followed by bloating in the abdominal area.

Contraindications to the use of the product relate to:

• various gastrointestinal diseases;
• kidney diseases;
• inflammation of the pancreas;
• allergic reactions;
• tendency to bloating and swelling;
• high blood pressure and myocardial infarction.

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.

Which cabbage is healthier: pickled or pickled?

Sauerkraut differs from pickled cabbage in the following ways:

• when fermenting, the vegetable is placed under a load (oppression) until cabbage juice is released, and then put in a cold place to stop the process of fermentation and souring;
• Ready-made marinade is used for marinating.

Both methods of preparation provide benefits to the body. The differences relate to the following aspects:

When pickling, natural fermentation occurs, and beneficial bacteria are not killed by vinegar.

In addition, this method has a minimum of harm and contraindications for use.

Cabbage in marinade improves appetite, produces gastric juice, contains less acid, and is more easily absorbed by the body. In addition, the quick preparation process speaks in favor of pickling: the product can be used almost immediately for food or rolled up in jars for long-term storage.

The speed of cooking also helps to preserve the pronounced nutritional and antioxidant properties of the vegetable.