Recipe for preparing cabbage for the winter. Pickled cabbage recipes for the winter are very tasty
In world culinary traditions, cabbage has always been treated with special respect. After all, this vegetable is simply a treasure trove of vitamins, and everyone knows how delicious cabbage dishes turn out. The cabbage beauty, as well as its relatives: cauliflower, broccoli, Brussels sprouts and kohlrabi, are wonderful in any preparation. Pickled, salted and pickled cabbage preparations are very popular in Slavic feasts. Reserves from it, prepared for the winter at home, are consumed as separate snacks, seasoned with soups, salads and other dishes. A collection of step-by-step recipes for cabbage preparations will share the intricacies of preparing it for future use and will help diversify the menu with a nutritious and healthy vegetable.
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kerescan - Aug 25th, 2015
Georgian cabbage is made simply, and the final product is tasty, piquant - spicy and externally - very impressive. There are many recipes for preparing such pickled cabbage with beets, and each has its own nuance and zest. Therefore, even if you cook differently, I recommend preparing this recipe. This will give you the opportunity to find out which option is better. Moreover, the set of products needed to prepare the product is accessible and simple.
1:502 1:512In the fall, when the harvest is underway and the price of cabbage drops, housewives begin preparing for the winter. I offer you recipes for preparing preserved cabbage for the winter. Excellent recipes, time-tested and approved by households who always order cabbage recipes every year. In winter, cabbage will be an excellent addition to any dish, both on a regular day and on a holiday table! Cabbage goes well with potatoes and as a snack.
1:1338 1:1348 2:18532:9
Excellent preparations for the winter without much hassle.
2:96 2:106 2:177 3:684 3:694From this quantity of products, 4 liter jars and 2 0.75 liter jars are obtained. If you don't really like cloves, use less of them.
3:946 3:956Ingredients:
3:985White cabbage – 6-7 kg
3:1055Carrots - 10 pieces (large)
3:1125Salt - 4 tbsp. spoons
3:1169Dill seeds - 1.5 tbsp. spoons
3:1237 3:1247For the marinade:
3:1278Water - 1 liter
3:1319Vinegar 9% – 200 g
3:1351Salt - 1 tbsp. spoon
3:1384Sugar - 4 teaspoons
3:1442Bay leaves - 1-2 pieces (for one 1 liter jar)
3:1553Cloves - 4-5 pieces (for one 1 liter jar)
3:104Black peppercorns - 5-6 pieces (for one 1 liter jar)
3:237Allspice - 2 pieces (for one 1 liter jar)
3:357 3:367Preparation:
3:400We clean the cabbage heads from the top leaves and chop them, put the cabbage in a large bowl.
3:576Wash the carrots, peel and grate on a coarse grater. Then add to the shredded cabbage, sprinkle with salt and dill seeds. Stir, pressing lightly so that the cabbage releases juice. Cover and leave for 2-3 hours.
3:979 3:989Preparing the marinade:
3:1039Pour the resulting cabbage juice into the pan; we will need about 1.5 liters of it. Therefore, if you have less cabbage juice, add water to the required volume. Add salt and sugar to the saucepan with juice. When it boils, skim off the foam and add vinegar.
3:1509Wash the jars thoroughly, put spices and cabbage in them. We compact it. Pour in hot marinade and cover with lids.
3:228We sterilize 0.5 liter jars for 20 minutes, 1 liter - 30. After sterilization, roll up the jars, turn them upside down and wrap them up.
3:455You can store it in a regular city pantry.
3:545Rolling cauliflower
I would like to offer one of the options for simple and quick rolling of cauliflower. To diversify the taste and add spiciness, I use vegetables and hot peppers. To make cauliflower look beautiful both in jars and on the table, add chopped carrots and bell peppers to it. Carrots can not only be cut, but also grated to prepare vegetables in Korean, and bell peppers can be chopped not only into cubes, but also into strips. Experiment with the look and taste, add a couple of clove buds to each jar, then the aroma will be even more attractive.
Ingredients:
Cauliflower – 1 kg
Bell pepper - 1 piece
Carrots - 1 piece
Hot pepper - 1-2 pieces
Bay leaf - 1 piece
Water - 1 liter (for marinade)
Salt - 3 tbsp. spoons (without slide)
Sugar - 3 tbsp. spoons (without slide)
Vinegar 9% – 40 ml
Preparation:
Disassemble the cabbage into inflorescences; we don’t need the stalk; boil the cabbage in boiling water (3-4 minutes). Place on a sieve and let the water drain. Cut the bell pepper into cubes. Cut the carrots into as thin slices as possible. Place some peppers and carrots at the bottom of a sterile jar. Fill a third of the jar with cabbage. Next - again peppers and carrots, cabbage. Place a bay leaf on the jar and 1-2 hot peppercorns. Prepare a marinade from water, vinegar, sugar and salt. Bring it to a boil, pour boiling into jars. Roll up the jars with sterile lids and wrap them in a warm blanket for a day. After which the preservation can be transferred to a cool place for long-term storage.
If I suddenly need to cook borscht, cabbage soup or a side dish very quickly, I open a can of canned cabbage in a matter of seconds and - voila! I think many housewives will agree that if time is running out, this is much better than peeling, chopping and cooking fresh cabbage. So I think the recipe for canned cabbage will find its fans.
We will need:
Cabbage - 3 kg
Water - 1 liter
Salt - 50 grams (per 1 liter of water)
Sugar - 60 grams (per 1 liter of water)
Bite 6% – 120 ml (per 1 liter of water)
Bay leaf - 2-3 pieces
Allspice peas - 3-5 pieces
Preparation:
For cooking, it is better to take small heads of cabbage with leaves that have not yet had time to harden. We'll remove the top ones. Cut and shred the cabbage. There is no point in especially chopping - cut as you are used to doing for borscht. Mash the cabbage a little with your hands.
If you decide to add carrots, wash them, peel them and grate them on a coarse grater. Mix with cabbage.
Wash the jars thoroughly, add bay leaves and allspice to the bottom, pack the cabbage tightly - approximately up to the shoulders.
Preparing the filling:
Boil water, dissolve salt and sugar in it, add vinegar and spices.
Pour in the cabbage and set the jars to sterilize - 3-liter jars for 25-30 minutes, 2-liter jars for 20 minutes. Then we roll up the jars, turn them over and wrap them in a warm blanket. The next day it can be sent to the cellar or pantry for storage.
5:7371Canned cabbage soup - with this simple homemade preparation, you can prepare a delicious lunch for the whole family at any time of the year in a matter of minutes!
Such cabbage soup can also be prepared from sauerkraut, but I like it better with fresh cabbage, especially since there is no shortage of sauerkraut in winter. The recipe for making canned cabbage soup is not much different from other similar preparations and will not cause much trouble. And they are very convenient to use - just throw the contents of the jar into a pan with boiling broth, add a few potatoes and in 15 minutes you have the most Russian soup ready!:)
Ingredients:
Cabbage - 1 kg
Carrots - 1 piece
Onions - 2 pieces
Garlic - 4-5 cloves
Tomato paste - 4 tbsp. spoons
Greens - to taste
Vegetable oil - to taste
Hot pepper - 1 piece
Salt - to taste
Sugar - to taste
Allspice peas - to taste
Preparation:
Remove the outer leaves from the cabbage and chop finely. Peel the onion and cut into half rings (or finely, if you prefer), peel and grate the carrots. Peel and chop the garlic. Carefully peel the peppers (remove the seeds) and cut each into 3-4 pieces. Wash, dry and chop the greens. Fry the onion in heated vegetable oil, then add the carrots. Add cabbage, tomato paste, salt and sugar (the amount of sugar depends on the tomato paste - be sure to try it!), add a little water and simmer over medium heat until tender. 5 minutes before the end of cooking, add the herbs and garlic. Throw a piece of hot pepper and a few peas of allspice into the bottom of clean jars. Place cabbage soup in jars, add 1 tablespoon of vinegar to each 0.5 liter jar, cover with sterile lids and sterilize 0.5 liter jars for 10 minutes. Roll up the lids, turn over, wrap. After cooling completely, move to a cool, dark place.
Cabbage salad for the winter
Cabbage salad in the cold season will cheer up even the most inveterate grumbler. And with warm potatoes or a gorgeous chop it’s simply delicious!
Ingredients:
White cabbage - 1.5 kg
Bell pepper – 2 kg
Tomatoes – 2 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Sugar - 1 glass
Sunflower oil - 0.5 cups
Vinegar 9% - 1 tbsp. spoon
Parsley (bunch) - 1 piece
Salt - to taste
Black pepper (peas) - 1 teaspoon
Preparation:
1. Wash and peel all vegetables thoroughly: cabbage, sweet bell peppers, tomatoes, carrots, onions and parsley.
2. Chop the cabbage into thin strips.
3. Grate the carrots.
4. Cut the pepper into strips.
5. Cut the tomatoes into slices.
6. Finely chop the onion and parsley.
7. Mix all the chopped vegetables in a large bowl, add sugar, sunflower oil, salt. Mix everything again and let it brew for an hour.
8. While the salad is infusing, wash and sterilize the jars and lids for 10-15 minutes.
9. After the salad has been left for an hour, boil it in a saucepan with pepper (peas) and a spoon of vinegar. Let it simmer for 15.10 minutes. Then place in jars and roll up, cover with a warm blanket on top. After the night, send to the cellar or other cool place.
Cabbage for the winter in pieces
7:7225During the harvesting season, every successful recipe is literally worth its weight in gold. I suggest taking note of this time-tested and fairly simple recipe for sliced cabbage for the winter.
If desired, you can use much more spices to make the cabbage taste more intense. Carefully marinated, it turns out very tasty and moderately spicy.
Ingredients:
Cabbage - 4-6 pieces
Garlic – 20 cloves
Salt - 3 tbsp. spoons (marinade for 1 jar)
Sugar - 2 tbsp. spoons
Allspice - 2-3 pieces
Bay leaf – 1 piece
Dill seeds - 1 tbsp. spoon
Vinegar - 3 tbsp. spoons
Water - 1.5 liters (per three-liter jar)
Preparation:
Take a medium sized cabbage and remove the top leaves. Using a sharp knife, cut in half and remove the stem.
Cut each half into medium pieces. There is no need to chop it, but cut it so that the pieces can easily be put into a jar.
Garlic, about 3-4 cloves per jar. Peel it and grind it lightly.
Fill each sterilized jar with pieces of cabbage, placing them quite tightly.
Place garlic in each jar, pour boiling water over it and let stand for about 10 minutes, covering with lids.
Preparing the marinade:
To do this, combine water, salt, sugar and bring to a boil, allow the sugar and salt to dissolve properly.
Carefully drain the hot water from the jars, and add peppercorns, dill, bay leaves, and vinegar to the jar.
Pour boiling marinade and roll up. Turn the jars upside down and leave until completely cool.
A quick and simple recipe for pickled cabbage for the winter, very tasty and healthy - for you! The dish can be prepared in literally half an hour, and in winter you will have a very tasty preparation! Try it, you won't regret it! The recipe is very simple, because the cabbage will be pickled in a jar: there is no need to cook the marinade separately.
The proportions here are indicated for one three-liter jar.
Ingredients:
Cabbage - 1 piece
Carrots - 1 piece (or two small ones)
Peppercorns - 4 pieces
Bay leaf - 2-3 pieces
Garlic - 3 cloves
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar 9% - 8 teaspoons
Preparation:
9:5188Place all the spices in a three-liter sterile jar, except salt, sugar and vinegar.
Cut carrots into slices, cabbage into medium pieces.
Lay out cabbage and carrots in layers up to the very neck of the jar. Place tightly: under the influence of the marinade, the mass will fall off. Pour salt and sugar on top, pour vinegar.
Fill with boiling water and roll up the lids. Wrap in a blanket until it cools completely!
9:735Cabbage solyanka for the winter
9:801My recipe for cabbage solyanka for the winter does not involve pickling, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads, as a filling for pies, as a base for soup or as an appetizer for meat dishes.
Ingredients:
White cabbage – 3 kg
Carrots – 2 kg
Onions – 2 kg
Tomatoes – 2 kg
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vegetable oil - 0.5 l
Vinegar - 1 tbsp. spoon
Black peppercorns - 1 teaspoon
Bay leaf - 3-4 pieces
Preparation:
1. We tear off the top leaves of the cabbage and chop it finely.
2. Wash the carrots, peel and grate on a coarse grater.
3. Peel the onion and cut into half rings.
4. Tomatoes must be cut into slices. Some people leave the skin on the tomatoes, but I recommend peeling them off. To do this, put the tomatoes in boiling water for 4-5 minutes. The skin will come off easily. Then cut the tomatoes into slices. Don't forget to cut out the stem.
5. Place the vegetables in a saucepan, add salt, sugar, and add butter. Mix thoroughly but gently. Then simmer on low heat for two hours. They should be stewed thoroughly.
6. At the end of cooking, add a few bay leaves, peppercorns and vinegar to the vegetables. Stir.
7. Place the hot hodgepodge into sterilized jars and roll up.
Spicy cauliflower for the winter
The recipe for spicy cauliflower for the winter will give you another idea on how you can prepare this delicious vegetable for the winter. It turns out to be a cool preparation - in winter they simply sweep it off the plates!
Ingredients:
Cauliflower - 1 piece (medium head)
Fresh dill - 20 grams
Hot pepper - 1 piece
Garlic - 6-7 cloves
Peppercorns - 9 pieces
Salt - 50 grams Sugar - 50 grams
Vinegar 9% – 50 grams
Preparation:
Pour water into a saucepan and put it on fire. When it boils, place a whole head of cauliflower in the pan and cook for 5-7 minutes. Then drain the water and wait until the cabbage cools a little.
While the cabbage is cooling, we can peel the garlic. We will need approximately one head.
Cut red hot pepper into small pieces.
When the cabbage has cooled, we need to disassemble it into inflorescences and put them in jars.
Add red pepper, peppercorns, fresh parsley and garlic to the cabbage.
Bring water to a boil in a saucepan and pour in our jars, leave for a couple of minutes, and then pour the water back into the saucepan. Then bring it to a boil again, pour it into jars, leave for a few minutes, and drain. Now add salt and sugar to the pan, bring to a boil again, turn off the heat and pour in vinegar. Pour the resulting brine into jars and close the lids.
Wrap the jars in a blanket and wait until they cool down, and they should be stored in a cool room.
Cabbage, sweet pepper, carrot and onion salad
11:7244This salad is a good appetizer; it is also eaten as a side dish for meat and fish dishes.
12:698 12:708We will need For 1 0.5 liter jar:
12:769White cabbage - 200 g
12:821Carrots - 30 g
12:847Onion - 30 g
12:882Pepper - 60 g
12:904Salt - 20 g
12:924Vinegar 6% - 70 ml
12:961Vegetable oil - 80 ml
Greens - 10 g
White roots - 30 g
Preparation:
We clean the cabbage, remove the stalk, and chop the shavings to a width of no more than 0.5 cm.
Wash the sweet pepper, remove the stems and seeds, and cut into pieces 0.5 cm wide.
Wash the carrots, peel them, and cut them into noodles 2.5-3 cm long, 0.5-0.7 cm thick.
Peel the onion and cut into thin slices (up to 0.5 cm).
Wash the greens (parsley, celery, dill and cilantro), let them drain and chop finely.
Wash white roots (parsley, celery and parsnips) and grate them on a fine grater.Place the prepared vegetables in an enamel pan and mix gently. Wash the jars thoroughly. Pour 4 tbsp into the bottom of a 0.5 liter jar. spoons of sunflower oil, add 1 teaspoon each of salt and sugar, 4 tbsp. spoons of 6% vinegar, 2-3 grains of bitter and allspice. We tightly fill the jars with the vegetable mixture, cover with lids and put in sterilize - jars with a capacity of 0.5 liters - 45 minutes, 1 liter - 65 minutes. Then we roll up the jars.
Hunter's salad from green tomatoes for the winter
13:3367Hunter's salad is a recipe for a good appetizer, which has helped me out more than once when I lack time to quickly set the table.
13:214Hunter's lettuce is usually canned at the end of the harvesting season, when winter cabbage is already ripening, but the last cucumber hooks are still available. And an obligatory component of this salad are unripe tomatoes, taken from the bush due to the already cold nights.
13:689Sometimes I make the same salad without adding cabbage, I like it even better.
13:844 13:854We will need:
13:890Green tomatoes - 200 grams
13:942Cucumbers - 200 grams
13:973Head cabbage - 300 grams
13:1025Bell pepper - 200 grams
13:1077Carrots - 100 grams
13:1112Onion - 1 pc.
13:1143Garlic - 1 clove
13:1176Parsley, dill - a small sprig
13:1249Salt - to taste (the salad should seem slightly salty)
13:1360Vinegar 9% - 4 tbsp. spoons
13:1396Vegetable oil - 2 tablespoons
13:1467 13:1477Preparation:
13:1510Wash and peel all vegetables.
13:56Cut the carrots into medium-sized strips. It is better not to use graters; grated vegetables turn out soft.
13:259Finely chop the onion.
13:298 Peel the peppers from seeds, cut into small cubes. Peel the cucumbers from the hard skin (if they are not overgrown, you don’t need to peel the skin). Cut into large strips. Cut the green tomatoes into cubes. Finely chop the cabbage. The pieces should be twice as large as the other ingredients. Add crushed garlic and salt. Leave for an hour so that the vegetables release their juice. Then heat without bringing to a boil.At the end of heating, add vinegar and vegetable oil. It is better to heat such a salad in small portions of no more than 2 liters at a time - this will allow the vegetables to be evenly heated without overcooking them. Transfer the salad into sterile jars and sterilize in a water bath.
0.5 liter jars - 12 minutes.
1 liter jars - 15 minutes.
Roll up the salad, wrap it and let it cool slowly while wrapped. If you do everything correctly and do not overcook the vegetables, they will remain crispy.
A cabbage snack for the winter is one of the key preparations for the winter for almost any housewife. Well, who doesn’t like to take a jar of crispy, spicy cabbage out of the refrigerator on cold winter evenings and supplement their diet with it.
There are simply a huge variety of different recipes for preparing cabbage snacks for the winter, however, there are certain rules that are followed in any recipe. Firstly, the snack must include vinegar. Secondly, the vegetables included in the snack must be chopped.
Particular attention should be paid to the preservation of white cabbage.
How to prepare a cabbage appetizer for the winter - 15 varieties
This type of preservation is one of the most famous and favorite preparations for the winter. This preservation includes a number of vegetables, one of which is white cabbage.
Ingredients:
- White cabbage - 1 kg.
- Carrots - 1 kg.
- Cucumbers - 1 kg.
- Bell pepper - 1 kg.
- Onions - 1 kg.
- Garlic - 10 cloves
- Vegetable oil - 250 gr.
- Salt - 100 gr.
- Sugar - 1 glass
- Table vinegar - 140 gr.
- Bay leaf - 5 pcs.
- Black peppercorns - 10 pcs.
Preparation:
Wash the cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. Wash the cucumbers and cut off the skin at the edges. Wash the pepper, remove the seeds and stems. Next, the vegetables should be chopped. Cut cucumbers and carrots into half circles or circles. Finely chop the cabbage. Cut the pepper into strips of medium thickness. Cut the onion into medium-sized half rings. Finely chop the garlic.
Place the prepared vegetables in a deep pan, add 50 grams to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, place the pan with the vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring vegetables to a boil. On the adjacent burner we place a container in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from the heat. The salad marinade is ready!
Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now the vegetables should be brought to a boil and cooked over medium heat for 10 - 15 minutes.
After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If you cook them until fully cooked, there will be no such effect.
After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled down, it should be removed to a cool storage place.
This is a well-known Korean dish. Many housewives purchased such food in markets and stores. Now you can cook it yourself.
Ingredients:
- White cabbage - 1 pc.
- Carrots - 3 pcs.
- Garlic - 1 head
- Water - 1 l.
- Vinegar - 1 tbsp. l.
- Sugar - 1 glass
- Vegetable oil - 1 cup
- Salt - 3 tbsp. l.
- Bay leaf - 4 pcs.
- Chili pepper - 1 pc.
- Peppercorns - 10 pcs.
Preparation:
Wash the cabbage, dry it, finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and pass it through a garlic press. Wash the pepper and chop it finely. Place the vegetables in a common container.
In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.
Pour the marinade into the container with the vegetables, mix everything thoroughly and leave the vegetables covered until they cool completely. When the snack has cooled, it can be eaten. This dish can be stored in the refrigerator for several months.
This snack is ready to eat after 3 days and can be stored in a cool place for more than a month. It can be prepared in late autumn to decorate your New Year's table with unusual cabbage rolls.
Ingredients:
- White cabbage - 1 kg.
- Carrots - 1 pc.
- Apple - 3 pcs.
- Bell pepper - 4 pcs.
- Hot red pepper - 3 pcs.
- Parsley, dill - 2 bunches
- Garlic - 2 heads
- Dill umbrella - 3 pcs.
- Sugar - 1 tbsp. l.
- Salt - 1 tbsp. l.
Preparation:
Remove the top and middle leaves of the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stems and cut into strips. Wash the hot red pepper and cut into small pieces.
Combine shredded cabbage, carrots, bell peppers and hot peppers in one container, add salt, sugar and mix thoroughly.
Peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Add the garlic and herbs to the other products, mix everything thoroughly again and let the salad stand until it releases juice. As soon as the juice appears, place the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.
Wash the apples and cut them into slices. Next, place dill umbrellas and a layer of apples at the bottom of a deep pan. Place a layer of cabbage rolls on top of the apples and dill. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls are gone. The last layer should be a layer of apples. When the food is placed, cover the contents of the pan with a shallow plate and place a press on top.
A very unusual snack. Its main unusualness is that cabbage, in addition to its pleasant sweetish-spicy taste, also has an unusual pinkish color.
Ingredients:
- White cabbage - 1 pc.
- Beets - 2 pcs.
- Garlic - 4 cloves
- Onion - 1 pc.
- Water - 1 l.
- Salt - 2 tbsp. l.
- Sugar - 0.5 cups
- Vegetable oil - 0.5 cups
- Vinegar - 50 ml.
- Bay leaf - 2 pcs.
- Black peppercorns - 6 pcs.
Preparation:
Wash the cabbage and cut into medium-sized squares. We clean the beets, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into half rings. Peel the garlic, wash it and cut it into thin strips. Combine the prepared vegetables in a common container.
In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and boil for 5 - 10 minutes, and then add vinegar to it and stir. The marinade is ready!
Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.
“Ogorodnik” is a very tasty and easy-to-prepare winter snack. It does not require much time to prepare since it does not need to be boiled.
Ingredients:
- White cabbage - 2 kg.
- Carrots - 1 kg.
- Onions - 0.5 kg.
- Cucumber - 0.5 kg.
- Red pepper - 250 gr.
- Yellow pepper - 250 gr.
- Greens - 1 bunch
- Garlic - 6 cloves
- Vegetable oil - 1 cup
- Vinegar - ¾ cup
- Sugar - 1 glass
- Salt - 2 tbsp. l.
- Sweet ground pepper - 1 tbsp. l.
Preparation:
Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into small cubes. Wash the cucumber and cut into triangles. Wash the pepper, dry it, remove seeds and stems and cut into strips. Wash the greens, dry them and finely chop them. Peel the garlic, wash it and pass it through a garlic press. Combine the prepared vegetables and herbs in one container and mix thoroughly.
In a small bowl, combine vegetable oil, vinegar, sugar, salt and ground sweet pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to steep for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, place them in a cool place.
This dish is quite spicy and will go wonderfully with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.
Ingredients:
- White cabbage - 2 kg.
- Carrots - 200 gr.
- Garlic - 1 head
- Vinegar - 200 gr.
- Vegetable oil - 200 gr.
- Sugar - 200 gr.
- Salt - 2 tbsp. l.
- Water - 2 glasses
Preparation:
Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and cut it into four parts. Place the chopped vegetables in a common container. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. Mix all this and bring to a boil. As soon as the brine boils, pour it over the vegetables, mix them and leave to steep for 12 hours. After this time, the appetizer is ready. The snack should be stored in closed containers in a cool place.
It is better to start preparing this dish in the evening, since the appetizer must steep for 12 hours before serving. If you prepare everything in the evening, then in the morning you can start rolling up the salad.
Ingredients:
- White cabbage - 2.5 kg.
- Carrots - 0.5 kg.
- Bell pepper - 0.5 kg.
- Onions - 0.5 kg.
- Vegetable oil - 1 cup
- Vinegar 9% - 0.5 cups
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
Preparation:
Wash the cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, dry it, remove seeds and stems and cut into strips. We clean the onion, wash it and chop it into half rings. Place the vegetables in a deep saucepan, add vegetable oil, salt, sugar and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.
During this time, the vegetables should release their juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced cooks and pour a glass of water into the pan.
After this time, put the pan with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. Place the finished salad in sterile, dry jars and roll up. After sealing, jars of snacks for the winter should be cooled upside down under a warm blanket.
Many of us believe that we can only harvest white cabbage for the winter, but this is not entirely true. Cauliflower is in no way inferior in taste to white cabbage.
Ingredients:
- Cauliflower - 1 pc.
- Carrots - 1 pc.
- Vinegar - 100 gr.
- Sugar - 3 tbsp. l.
- Garlic - 3 cloves
- Bay leaf - 3 pcs.
- Carnation - 5 flowers
- Lavender - 1 sprig
- Salt - 2.5 tbsp. l.
- Water - 1 l.
Preparation:
Wash the cauliflower, dry it and separate it into inflorescences. Peel the carrots, wash them and cut them into half circles.
In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour the cooled brine over the cabbage and carrots and let it brew for 24 hours in a cold place. Place the finished cabbage in jars and store in the refrigerator.
The “Take Off” appetizer will become an indispensable dish on any holiday table, especially if there will be strong alcoholic drinks on this table.
Ingredients:
- White cabbage - 1 kg.
- Carrots - 4 pcs.
- Garlic - 7 cloves
- Water - 0.5 cups
- Vegetable oil - 0.5 cups
- Sugar - 0.5 cups
- Salt - 1 tbsp. l.
- Vinegar - 10 tbsp. l.
Preparation:
Dry my cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and pass it through a garlic press. Combine the vegetables in one container, mix and mash a little so that they release the juice.
In a small bowl, combine water, butter, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, remove it from the heat, add vinegar to it and mix everything again. Pour the prepared brine over the vegetables, mix everything thoroughly with your hands and leave the salad to steep for 2 - 3 hours. After this time, place the salad in sterile jars and roll up. The cabbage appetizer for the winter is ready!
This dish can easily be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.
Ingredients:
- Cauliflower - 1 kg.
- Beetroot - 1 pc.
- Cinnamon - 2 pcs.
- Cloves - 2 pcs.
- Bay leaf - 2 pcs.
- Pepper mixture - 1 tsp.
- Garlic - 1 clove
- Vinegar 70% - 1 tsp.
Preparation:
We separate the cabbage into inflorescences, wash and cool. Then they should be lowered into boiling water for 5 - 10 seconds. We clean the beets, wash them and grate them on a Korean carrot grater. Combine beets and cabbage in one container and mix.
Place cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic at the bottom of dry sterile jars. Place the beetroot-cabbage mixture on top of the spices. Now the filled jars should be filled with boiling water and allowed to stand for 5 - 10 minutes. After this time, pour the water into a saucepan, add salt and sugar, bring to a boil and pour back into the jars. Then add vinegar to the jars and seal them with sterile lids.
It is very easy to prepare this dish for the winter. To do this, you can use both a saucepan and a slow cooker. There is no need to sterilize jars of prepared salad.
Ingredients:
- White cabbage - 250 gr.
- Carrots - 150 gr.
- Bell pepper - 150 gr.
- Onions - 150 gr.
- Fresh tomato – 250 gr.
- Fresh cucumber – 150 gr.
- Chili pepper - ½ pc.
- Salt - 1 tsp.
- Sugar - 10 gr.
- Ground paprika - ½ tsp.
- Vinegar - 15 gr.
- Refined vegetable oil - 50 gr.
- Allspice peas - 5 pcs.
- Bay leaf - 3 pcs.
Preparation:
Wash the cabbage, dry it and finely chop it. Wash the bell pepper, remove seeds and stalks and cut into strips. Wash the chili pepper, dry it and chop it finely. We clean and wash the onions and carrots. Cut the onion into thin half rings, and grate the carrots on a Korean carrot grater. Wash the tomatoes and cut into thin slices. Wash the cucumbers, peel the ends and cut into semicircles. Place the prepared vegetables in a saucepan and stir. Add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything thoroughly again and leave the salad to steep for 2 hours, stirring the salad every 30 minutes.
After 2 hours, put the pan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we put the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.
There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.
Ingredients:
- Cauliflower - 1 kg.
- Carrots - 3 pcs.
- Garlic - 1 head
- Pepper, coriander - to taste
- Sugar - 1 glass
- Vinegar - ½ cup
- Salt - 2 tbsp. l.
Preparation:
We separate the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour the prepared marinade over the cabbage.
Peel the carrots, wash them, and grate them into a Korean carrot grater. Peel the garlic, wash it and pass it through a garlic press. When the cabbage in the marinade has cooled slightly, add carrots and garlic, as well as pepper and coriander. Now mix everything carefully, pour it into sterile jars, roll up the lids, wrap it in a warm blanket and leave for a day. After this time, place the jars with the snack in a cool, dark place.
“Zakuson” is a dish that can be called universal. On the one hand, it is good to use during a feast as a snack, on the other hand, as a breakfast after a hearty feast.
Ingredients:
- White cabbage - 5 kg.
- Carrots - 1 kg.
- Onions - 1 kg.
- Sweet pepper - 1 kg.
- Sugar - 1 glass
- Vegetable oil - 1 cup
- Vinegar - 1 glass
- Salt - 4 tbsp. l.
Preparation:
We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips. Wash the cabbage, dry it, chop it finely and lightly mash it with your hands. Peel the onion, wash it and cut it into thin half rings. Combine the prepared vegetables in one container.
In a small bowl prepare the salad dressing. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix them thoroughly. The salad is now ready to eat. To preserve this salad for a long time, it should be placed in sterile jars and covered with a lid. Then cool under a blanket and send to a cool place. If you plan to eat the salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.
I always want to cook something like this. So you can experiment with sauerkraut and prepare it for the winter with cranberries.
Ingredients:
- White cabbage - 5 kg.
- Carrots - 200 gr.
- Cranberries - 100 gr.
- Salt - 130 gr.
Preparation:
Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. We sort the cranberries, wash them and dry them. Combine cranberries, carrots, salt and cabbage and mix thoroughly.
Now we put the resulting mixture into the container in which we will ferment, cover it with a wide shallow plate or lid and place a press on top. Cabbage should be kept at room temperature. Every 3 - 4 hours you should pierce the cabbage to the very bottom so that the gas escapes. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.
Preparing such a salad is extremely simple and quick, but the taste of such a snack can surprise even the most sophisticated gourmet.
Ingredients:
- White cabbage - 500 gr.
- Beetroot - 1 pc.
- Hot red pepper - ½ pc.
- Garlic - 2 cloves
- Salt - 1 tsp.
- Vegetable oil - ¼ cup
- Sugar - ¼ tbsp.
- Vinegar - ¼ cup
Preparation:
Wash the cabbage, dry it and finely chop it. We clean the beets, wash them and grate them on a Korean carrot grater. Wash the pepper, dry it and chop it finely. We peel the garlic, wash it and put it through a press. Combine the prepared vegetables, except garlic, in one container.
In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. The marinade is ready!
Pour the prepared marinade over the vegetables, mix everything thoroughly and leave for 10 - 12 hours in a cold place. This salad can be stored in a cold place for up to 3 months.
Cabbage is the leader among vegetables in the amount of vitamins and fiber. You definitely need to prepare a variety of cabbage salads. . But what about without cabbage for the winter? — Cabbage salad for the winter and sauerkraut, in my opinion, are a must-have attribute of winter cuisine. We’ll make sauerkraut a little later, but I wholeheartedly recommend preparing some delicious salads this coming weekend. After all, as you know, cabbage is a storehouse of various vitamins. Even a novice housewife can prepare cabbage salad for the winter.
You can prepare cabbage salads in glass jars; this is the most convenient way of storage. And if you have a cool room or a large refrigerator, then a large saucepan will do.
Korean cabbage - homemade recipe
This trendy topic today is “Korean style”. More recently, you could get acquainted in this topic with recipes for Korean-style cucumbers, Korean-style zucchini, and Korean-style tomatoes. So let's also cook Korean cabbage. All these recipes have several characteristics in common - the vegetables have a pleasant sweet and sour taste and quite a pronounced spiciness, thanks to chili peppers.
We will need:
- white cabbage - 1 kg.
- carrots - 2 pcs.
- bell pepper - 2 pcs.
- onions - 1 pc.
- garlic - 2-3 cloves
- hot pepper - 1/2 pcs.
- salt - 2 tbsp. l.
- sugar - 5 tbsp. l.
- vinegar 70% - 1.5 tbsp. l.
- black pepper - 1/2 tsp.
- vegetable oil - 7 tbsp. l.
- Remove a few damaged and dirty outer leaves from the cabbage and rinse the head of cabbage with running water. Shred the cabbage using a special grater or a large knife. place in a large saucepan.
2. Using a special grater, grate the carrots into long strips and add to the pan with the cabbage.
3. Use hot chili pepper to taste, cut it into rings. Korean salad involves a spicy dish, but you, of course, can adjust the spiciness yourself.
The spiciness of any dish can be reduced by removing the seeds from hot peppers.
4. Add ground black pepper, sugar and salt to the salad. Mash all the vegetables in the pan a little with your hands and mix.
5. Cut the bell pepper into strips and the onion into half rings.
6. Pour vegetable oil into a frying pan and lightly fry the onions, literally 3-4 minutes. Finally, squeeze the garlic into the onion.
7. Place the entire contents of the frying pan into the pan with the salad and mix well.
8. The salad is ready, put it in clean jars and put it in a pan with hot water to sterilize.
Finger-licking cabbage salad for the winter
There is never too much cabbage for the winter; one of the simple and tasty recipes for cabbage salad with carrots and garlic. The set of products is minimal, but the appetizer turns out awesome.
We will need:
- white cabbage – 1 kg
- carrots - 4 pcs.
- garlic - 6-7 cloves
- water - 1/2 cup
- vegetable oil - 1/2 cup
- sugar - 1/2 cup
- salt - 1 tbsp. l.
- vinegar 9% - 10 tbsp. l.
- Shred the cabbage and grate the carrots on a coarse grater.
2. There is quite a lot of garlic in this recipe; the salad will have a pronounced garlic taste. But I repeat again and again that the amount of garlic, vinegar or hot pepper can always be adjusted depending on your preferences. If you don’t like spicy food, just reduce the amount of hot seasonings and you will be happy. Pass the garlic through a press.
3. Place all the vegetables in a saucepan and knead them well with your hands - grind them. The cabbage should become softer and soaked in garlic.
4. We will pour marinade over the salad. In a separate pan, boil water, add vegetable oil, sugar and salt. Bring the marinade to a boil.
5. Remove the pan from the heat and add vinegar to the marinade.
6. Pour the hot marinade over the cabbage, mix again, using your hands. Leave the salad for 2-3 hours at room temperature to soak and marinate.
7. All that remains is to put the salad into sterilized jars and roll up the lids.
Cabbage salad for the winter in jars with bell peppers and tomatoes
If we want to diversify the cabbage salad, then tomatoes and bell peppers will be an excellent addition to the cabbage. It is clear that the resulting salad will have a completely different taste than the previous ones.
We will need:
- cabbage - 1 kg
- bell pepper – 1 kg
- tomatoes – 1 kg
- onions – 1/2 kg
- carrots – 1 kg
- sugar – 6 tbsp. l.
- salt – 6 tbsp. l.
- vegetable oil – 300 ml
- vinegar 9% – 6 tbsp. l.
- ground red paprika - 1/2 tsp.
- ground black pepper - 1 tsp.
- coriander - 1/2 tsp.
- Chop the vegetables. We cut the bell pepper into strips, the tomatoes into cubes, the onions into half rings, and grate the carrots on a coarse grater.
2. We will saute all the vegetables one by one, but not until golden brown, but to soften them a little. In separate frying pans, sauté onions and bell peppers.
3. Fry the carrots a little and add chopped tomatoes to it, simmer for 5-7 minutes.
4. Mix all the vegetables in a large saucepan, simmer everything together for another 5 minutes.
5. Add shredded cabbage to the salad gradually, it will “shrink”, and we will add new cabbage. At the same time, the vegetables continue to simmer for about 10 minutes.
6. Add salt, sugar, spices and vegetable oil. I really like the aroma of coriander in this salad, don't skip this seasoning. At the very end, add vinegar. We crush the salad a little with our hands and mix all the vegetables.
7. Place the hot salad in sterilized jars and roll up the lids.
Cabbage salad for the winter “Kuban”
Judging by the name, the recipe for this salad came to us from Kuban, where many different vegetables ripen. The salad contains not only cabbage, but also sweet peppers, tomatoes and even cucumbers. It turns out colorful, beautiful, and can be used not only as a salad, but also as a dressing for borscht.
Winter salad in jars made from cabbage with bell peppers, carrots and onions
An interesting thing is that all cabbage salads are approximately the same in composition, but their taste is completely different. This means that you can cook different recipes in small portions, and then taste and compare.
We will need:
- cabbage - 1 kg
- bell pepper – 2 pcs.
- carrots – 2 pcs.
- onions - 1-2 pcs.
- sugar – 3 tbsp. l.
- salt – 1 tbsp. l.
- vegetable oil – 100 ml
- vinegar 6% – 50 ml (9% – 35 ml)
- Chop the vegetables. Shred cabbage, carrots and sweet peppers using a grater. We put the vegetables in a large container; it is very convenient to take a large baking sheet for this.
2. Lay out the chopped cabbage.
3. Then place the grated carrots on top.
4. Place peppers and onions, cut into half rings, on top of the carrots. Prepare the salad dressing - mix salt, sugar, vegetable oil and vinegar in a separate pan, stir and pour the dressing over the vegetables.
5. Using your hands, kneading only a little, mix all the ingredients.
Rub the cabbage and vegetables lightly with your hands so that it does not become too soft.
6. When all the vegetables are mixed, the salad should stand at room temperature for 30-40 minutes. During this time, it will be saturated with brine and become softer.
7. Transfer the salad into clean glass jars, cover with plastic or glass lids and store in the refrigerator. This salad can be consumed within 8-10 hours and stored for about 2 weeks.
8. And if you want to prepare a salad for long-term storage for the winter, I recommend simply boiling the jars of salad in a pan of boiling water and closing with airtight lids.
Cabbage as a salad in a jar - a very tasty recipe for the winter
A very simple and tasty recipe for cabbage salad for the winter. Please note that this recipe contains a minimum of ingredients, but if the cabbage is bad, be sure to try it.
We will need:
- cabbage - 8 kg
- carrots - 1 kg
- tomato sauce - 1 liter
- vegetable oil - 1 cup
- vinegar 9% - 300 ml
- sugar - 1 glass
- salt -1/2 cup
- bay leaf
- black peppercorns
- Cut the cabbage into thin strips. Perhaps you prefer to grate the cabbage on a special grater.
2. Grind the carrots using a grater. Mix vegetables in a deep saucepan.
3. Add tomato sauce, salt, sugar, vinegar to the pan and pour vegetable oil over the salad. Mix well and knead a little.
4. Leave the salad in the pan to pickle for a day.
5. The next day you will need to cook the salad. Place the pan on the stove, bring the salad to a boil and after boiling, cook for 10-15 minutes.
6. Place the hot salad in sterilized jars and seal with metal lids.
Delicious cabbage salad for the winter “Autumn” - video
I think you will also like the bright colorful cabbage salad.
There are so many cabbage recipes and all are delicious that I will try to develop this topic further. After all, cabbage is a healthy, low-calorie vegetable. This means that you need to try to stock up on vitamins in sufficient quantities for the winter. And although many say that there are no vitamins left in such canned food with vinegar, I am of the opinion that it is better to preserve your seasonal and organic vegetables than to buy “fresh” ones with nitrates in winter. But everyone decides for themselves.
And I wish you delicious delicacies in your pantries.