Delicious appetizer of cabbage for the winter. Cabbage preparations for the winter. The recipe is very tasty cabbage for the winter in jars

Cabbage is perhaps the most Russian vegetable. How can you imagine our winter without a plate sour cabbage soup or fragrant sauerkraut with butter and sugar (yes, some people love it anyway!). Cabbage has long been salted and fermented in huge barrels. With the advent of glass jars with glass and then metal lids, the most different ways cabbage blanks. This is not only pickled cabbage, but also various salads with cauliflower and white cabbage, snack cabbage rolls with vegetables and many others interesting recipes. Let's get started!

Gurian salted cabbage. This is a method of salting in bulk containers. Cut small heads of cabbage into 8 pieces, crossing the stalk. Cut the peeled beets into slices 0.5 cm thick, chop the garlic coarsely, cut the celery root (to taste) into large pieces as well. At the bottom of the dish, lay a layer of beets, then a layer of cabbage, sprinkle thickly with garlic and celery, then again a layer of beets and so fill the dishes to the top. Prepare the brine: for 1 liter - 1 tbsp. salt, pour the boiling brine over the vegetables so that the brine covers them. You need to store such cabbage in a cool place.

Pickled white cabbage. It is prepared in a similar way, in bulk containers. Heads of cabbage are cut into sectors into 8 parts, placed in layers in enameled or glassware, shifting with coarsely chopped beets and chopped garlic, and poured with hot marinade. Marinade: for 2.5 liters of water -3 tbsp. salt, 10-11 tbsp. sugar, 4-5 tbsp. 70% vinegar. Boil water with spices, salt and sugar, pour in vinegar and pour over cabbage. The cabbage is ready in 2 days.

winter salad

Ingredients:
1.5 kg cabbage,
500 g sweet pepper,
500 g carrots
500 g onion
50 g parsley,
50 g green celery,
50 g of parsley root.

Cooking:
Pour 2 tbsp into each sterilized half-liter jar. calcined vegetable oil, lay in layers sliced fresh vegetables, tamping well. Add ½ tsp. salt, 1 tsp sugar, 2 tbsp. 6% vinegar, 2 peas of black and allspice, cover with lids, let stand for 1 hour. Then sterilize for an hour, preventing the oil from pouring out, for which the contents of the cans are pressed with a clean spoon. Roll up, put upside down, cool, store in the cold.

Ingredients:
5 medium sized cabbages
1 kg sweet pepper
1 zucchini
5-6 large carrots
2 heads of garlic
a lot of parsley, dill, cilantro (optional),
half a hot pepper.

Cooking:
Cut each head of cabbage into 4-8 parts together with the stalk, dip in boiling water for 5 minutes. Pepper clean and also blanch for 5 minutes in boiling water. Zucchini with peel, tomatoes, carrots, cut into slices, chop the garlic coarsely, chop the greens coarsely. Lay in layers, sprinkling with herbs, carrots and garlic, pour with cooled brine (2 tablespoons of salt per 1 liter of water). Keep the cabbage for 3 days room temperature, then take out in the cold.

Finely chop the red cabbage, counting the amount for several liter jars. Blanch shredded cabbage for 2 minutes in boiling water, then drain. Chop large strong plums, blanch in boiling water for 1 minute. Put cabbage and plums in layers in jars (in a ratio of 5: 1), add 5 black peppercorns, 5 cloves, cinnamon on the tip of a knife to each jar and pour marinade over. Marinade: for 1 liter of water - 200 g of sugar, 80 g of salt, 200 g of 9% vinegar. Boil water, add sugar and salt, after boiling add vinegar and pour cabbage.

Cabbage with tomatoes and sweet pepper

Ingredients:
10 kg of cabbage
3 kg of sweet pepper,
2 kg carrots
3 kg of tomatoes,
300 g of salt.

Cooking:
Finely chop cabbage, peppers, carrots, mix with salt. Cut the tomatoes in half. Lay cabbage and tomatoes in layers, put oppression and put in the cold.

Ingredients:
10 kg of cabbage
2 kg sweet pepper
180 g salt
1 pod of hot pepper,
200 g honey.

Cooking:
Coarsely chop the cabbage, also chop the pepper coarsely. Mix, add salt, whole hot pepper, put in a large bowl. Dilute honey in 1 liter of water, pour cabbage with this solution. Put oppression and put in the cold.

Cabbage in beetroot juice

Ingredients:
10 kg of cabbage
3 kg plums,
200 g salt
15 black peppercorns
15 carnations,
1.5-2 liters of beetroot juice.

Cooking:
Cut the cabbage into large pieces, cut the plums across so that the skin does not wrap, mix with the cabbage. Add salt, spices, put tightly in a container and pour beet juice. Press down with a load and take out in the cold.

Ingredients:
5 kg of cabbage
1 kg carrots
1 kg of onion
1 g sweet pepper
2 cups sugar
4 tbsp salt,
500 ml vegetable oil,
50 ml 70% vinegar.

Cooking:
Chop the cabbage, cut the onion into half rings, pepper - into strips, grate the carrots on a coarse grater. Mix everything, add salt, sugar, oil, vinegar, simmer over low heat for 30 minutes, stirring occasionally. Arrange hot in sterilized jars, roll up.

Ingredients for a 3 liter jar:
2.5 kg cabbage,
1 carrot
3 bay leaves,
15 black peppercorns
cinnamon on the tip of a knife
3 tsp 70% vinegar,
1.2 liters of brine (for 1 liter of water - 50 g of salt, 50 g of sugar).

Cooking:
Chop the cabbage, cut the carrots into thin long strips, mix, place not very tightly in jars, pour boiling water and leave to cool. In the meantime, prepare the brine: boil water with spices, let it boil for 1 minute. Drain the water from the cans of cabbage, pour over the marinade, add vinegar, roll up. Flip a few times so that the vinegar is evenly distributed throughout the jar.

Ingredients for 1 kg cabbage:
120 g beets,
3-4 garlic cloves,
½ cup 9% vinegar
bay leaf, coriander to taste.
Brine for 1 liter of water:
2 tbsp salt,
½ tsp ground red pepper,
½ cup sugar
½ cup vegetable oil
bay leaf, cumin.

Cooking:
Prepare the brine: boil water with spices, cool, add vinegar and garlic. Cut cabbage heads into 4-6 parts, without removing the stalk, lay beetroot plates between the leaves. Put the cabbage in a stainless steel bowl, pour over the brine, put on oppression. Keep warm for 3 days, then take out in the cold.

Ingredients for the slightly acidic marinade:
900 ml of water
¾ cup 5% vinegar (or fruit)
50 g sugar
40 g salt
cinnamon, cloves, allspice, bay leaf.
Ingredients for the sour marinade:
800-850 ml of water,
1 cup 5% vinegar (or fruit)
50 g sugar
40 g salt.
Spicy Marinade Ingredients:
500-700 ml of water,
2 cups 5% vinegar (or fruit)
50 sugar,
40 g salt
hot pepper to taste.

Cooking:
Divide cabbage with dense heads into separate inflorescences, without leaving coarse parts, wash and blanch for 2-3 minutes in salted and acidified boiling water (for 5 liters of water - 50 g of salt, 3 g citric acid). Quickly pour over with ice water, put in jars, pour marinade with spices. Cover with sterilized lids, sterilize half-liter jars - 5 minutes, liter - 7 minutes, 2-liter - 15 minutes, 3-liter - 20 minutes. Roll up.

Ingredients:
10 kg of cabbage
1/2-1 kg of salt,
200-300 g of garlic,
bitter red pepper to taste.

Cooking:
Cut white (or Beijing) cabbage into 4-6 parts and pour strong warm brine, leave for 3-4 days. Then grind garlic and hot pepper in a meat grinder. Remove the cabbage from the brine, rinse in running water and coat the cabbage leaves with the resulting spicy mixture (this must be done with gloves!), Place in the prepared container under oppression for souring. If cabbage gives little juice, you can add water. The cabbage is ready when it ferments, just like regular sauerkraut. Keep refrigerated.

Ingredients:
2.5 kg cabbage,
200-250 g ground red pepper,
60-80 g of garlic,
2 head lettuce,
50 g salt
1 tsp Sahara.

Cooking:
Prepare spicy pasta ground pepper dilute with a small amount of warm water, add salt and sugar, chop the greens (you can use a blender), squeeze the garlic through a press, mix everything thoroughly. Cut the cabbage forks into 4-6 parts, carefully coat each leaf, put the cabbage in tight bags, tie it up and put it in the refrigerator for a week. Make sure that the bags are tightly tied so that the released juice covers all the cabbage, and the smell does not penetrate the refrigerator (it does not disappear for a long time!). After a week, put the cabbage in a bowl, cover with a lid and let stand for 2-3 days. Such cabbage is stored for no more than a month.

Ingredients for a 3 liter jar:
2 kg of cabbage
2-3 carrots
1-2 beets,
1 liter of water
2 tbsp salt,
1 tbsp Sahara,
½ tbsp vegetable oil,
1 cup 9% vinegar
2-3 cloves of garlic.

Cooking:
Cut the cabbage into large squares so that you get piles of cabbage leaves. Put the “piles” in jars, sprinkle with cubes of carrots, beets, garlic cloves, press down well. Pour vegetable oil, a glass of vinegar, cooled brine. Leave for 3 days at room temperature, then refrigerate.
Pickled pigeons. Prepare vegetable cabbage rolls: grate fresh carrots for Korean carrots, add chopped garlic, salt to taste. You can add hot red pepper. Boil the cabbage leaves in salted water, making sure they are not too soft. Wrap carrots in leaves, put in a bowl and pour brine prepared from equal parts of 9% vinegar and vegetable oil, put under oppression. After 2 days, the cabbage rolls are ready.

Ingredients:
2 kg cauliflower,
1.2 kg of tomatoes,
1-2 heads of garlic,
200 g sweet pepper,
200 g parsley,
2 tbsp salt,
100 g sugar
100 ml 9% vinegar,
100 ml vegetable oil.

Cooking:
Divide the cabbage into inflorescences, blanch in boiling salted and acidified water. Pass the tomatoes, peppers and garlic through a meat grinder, pour the resulting mixture into a saucepan, add salt, sugar, butter and heat to a boil. When the mixture boils, dip the cabbage inflorescences, greens into it and cook over low heat for 10-15 minutes. At the end of cooking, pour in the vinegar and remove from heat. Arrange hot in sterilized jars, roll up.

Ingredients:
5 kg of cabbage
1 kg sweet pepper
1 kg of onion
1 kg carrots
4 tbsp salt,
350 g sugar
500 ml vegetable oil,
500 ml 9% vinegar.

Cooking:
Chop the cabbage, grate the carrots, cut the onion into half rings, cut the pepper into strips. Mix vinegar, oil, sugar and salt, pour the mixture of vegetables with the resulting marinade, mix gently, pack tightly into jars. Store in a cold place.

Ingredients:
3 kg of cabbage
1 kg carrots
1 kg of onion
500 g sweet pepper,
1.5 cups vegetable oil
1 cup 6% vinegar
½ cup sugar
1/3 cup salt.

Cooking:
Chop the cabbage, cut the carrots into slices, onion and pepper into rings. Mix vegetable oil, vinegar, salt and sugar. Put the vegetables in a saucepan, pour over the marinade, simmer over medium heat for 10 minutes. Arrange hot in sterilized jars, roll up.

Cabbage preparations can be very different, but if you prefer good old sauerkraut to all culinary delights, you can find the most different recipes sauerkraut and pickling cabbage on our website. But this is material for a separate article. Good luck preparing!

Larisa Shuftaykina

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Every housewife should know how to cook cabbage salad for the winter, as this dish is liked by the household for its pleasant crunch and rich spicy taste. Simple snack looks great on the table as a side dish, an addition to boiled or baked potatoes, any kind of meat. It is worth learning the secrets of canning delicious cabbage preparations.

Cabbage for the winter in jars

Any home recipe How to make coleslaw for the winter begins with choosing the right ingredients. For snacks, the white head is ideal, but there are options for using red head, Beijing, color and kohlrabi. Cabbage leaves are chopped, chopped, mixed with vegetables and poured with marinade. Essence is easily replaced with apple, wine vinegar, lemon juice. It is pleasant to cook spins with bay leaf, cloves, allspice and red pepper, celery. Coriander, cinnamon and dill seeds will add charm to the appetizer.

color

Looks spectacular in banks early cauliflower, which pairs beautifully with different vegetables. A delicious dish will be a blank from this species with the addition of stars of carrots, apples, bell peppers. Excellent seasonings suitable for snacks are black, allspice peas, garlic, bay leaf. Chili pepper adds piquancy to the twist, and brightness - bell pepper and apples.

Krasnokochannaya

Red cabbage looks spectacular in jars, snacks from which are distinguished by increased benefits. A large amount of acetic or citric acid will help preserve its unique color. This delicious cabbage salad for the winter with beets, cucumbers, whole onions and garlic cloves. Perfect Seasonings will become allspice, horseradish root, bay leaf, garlic.

white-headed

The most popular cabbage for spins is a versatile product that can be prepared with different ingredients to make bright appetizers that look great in a photo. Options for additives will be cucumbers, spicy and sweet peppers, apples, mushrooms. Seasonings are horseradish, garlic, fresh herbs, currant leaves.

Cabbage salad recipes for the winter

Today every culinary specialist has access to step by step recipes cooking salads for the winter from cabbage with photo and video tutorials. Using them, you can easily prepare the most delicious dish, which will become a signature dish for the hostess, and will appeal to all guests and family members. Make quick salad from cabbage for the winter is possible, combining cucumbers, beans, tomatoes, onions. Will be a savory snack korean recipe, and the most spectacular (as in the photo) is a blue view with eggplant.

with carrots

Traditional light salad cabbage with carrots is easy to cook for everyone, regardless of abilities and skills. For its manufacture, it is better to take a white-headed species - autumn vegetable goes well with carrots, fresh paprika and onions. Lettuce twist will delight households if served with meat, fish.

Ingredients:

• paprika - 1 kg;
• carrots - 1 kg;
• onion - 1 kg;
• cabbage heads - 5 kg;
• granulated sugar - 0.35 kg;
• vegetable oil - 500 ml;
• vinegar essence - half a liter;
• salt - 4 tbsp.

Cooking method:

1. Chop the heads of cabbage into strips, grate the carrots coarsely, cut the paprika into half rings, chop the onions.
2. For the marinade, combine vinegar, oil, salt, sweeten.
3. Pour the marinade over the products, mix.
4. Put in jars after sterilization, tamp, cork.

With bell pepper

Cabbage salad with bell pepper for the winter is distinguished by its bright color and spicy aroma. It is better to take fresh bell peppers for him, which will contrast with white cabbage leaves(prefer red or yellow). Garlic will add spices to the aroma, and vinegar essence will keep the dish for a long time, preventing it from getting moldy or spoiled due to fermentation.

Ingredients:

• cabbage forks - 950 g;
• carrots - 2 pcs.;
• paprika - 2 pcs.;
• garlic - 2 cloves;
• sugar - 40 g;
• salt - 20 g;
• vegetable oil - 85 ml;
• vinegar essence - ¼ cup;
• water - 50 ml.

Cooking method:

1. Finely chop the forks, grate the carrots, lightly knead with cabbage straws.
2. Peel the Bulgarian pepper from seeds, cut into strips, send to vegetables with salt, sugar. Stir with a wooden spoon, pressing lightly to release the juice.
3. Put in jars with chopped garlic.
4. Heat water, mix with vinegar essence and oil. Pour boiling marinade into jars, roll up.

With vinegar

Simple delicious dish It is considered a coleslaw with vinegar and sugar, which combines only carrots, garlic and spices. Nice to serve a twist to meat or fish dishes pair with chicken or turkey. Cabbage salad for the winter will be appreciated by all guests if you use it as a side dish for baked knuckle, a traditional dish of German and Czech cuisine.

Ingredients:

• head of cabbage - 3 kg;
• garlic - 3 heads;
• carrots - 2 kg;
• water - 7 glasses;
• sugar - a glass;
• salt - ½ cup;
• vegetable oil - 0.2 l;
• bay leaf - 4 pcs.;
• black pepper - 13 peas;
• vinegar essence - 200 ml.

Cooking method:

1. Chop the head of cabbage, mix with carrot strips, crushed garlic cloves. Fold over the banks.
2. For the marinade, mix water with sugar, butter, salt, season with spices. Boil, pour vinegar essence, boil again.
3. Pour the products with boiling marinade, sterilize for 20 minutes, roll up.

With carrots and vinegar

bright piquant taste cabbage and carrot salad with vinegar, which is seasoned with fresh onions, is different. It has a milder flavor due to the use of apple cider vinegar, which adds sweetness and tenderness to the dish. Many people will like the preparation full of vitamins, because it is so nice to eat it in the cold to feel the summer taste of vegetables.

Ingredients:

• head of cabbage - 0.6 kg;
• carrots - 100 g;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• water - 60 ml;
• Apple vinegar- 5 tablespoons;
• vegetable oil - 50 ml;
• salt - 10 g;
• sugar - 20 g.

Cooking method:

1. Chop the head of cabbage, rub the carrots, cut the onion into half rings, cut the paprika into strips.
2. Make a marinade: pour water, oil into vinegar, salt, sweeten, boil.
3. Pour the products with marinade, cover with a flat plate. Put under pressure.
4. After 11 hours, fold over the banks, roll up.

blue cabbage salad

Salad with red cabbage looks spectacular in jars and plates, which retains its rich color due to the addition of vinegar essence. It is good on its own, with only a small addition of seasonings and spices that set off its spicy flavor. The purple look pairs well with cloves, bay leaves, and garlic.

Ingredients:

• head of cabbage - 2.5 kg;
• water - liter;
• vinegar - 80 ml;
• salt - 70 g;
• sugar - 70 g;
• bay leaf - 6 pcs.;
• cloves - 10 g;
• black pepper - 10 peas;
• allspice - 10 peas;
• garlic - head.

Cooking method:

1. Chop the red head of cabbage, grind with salt. Cover with a lid, put in the refrigerator overnight.
2. Arrange seasonings, crushed garlic cloves, cabbage straws in jars.
3. Boil water, salt, sweeten, season with vinegar essence.
4. Pour vegetable with marinade, sterilize for 15 minutes, twist.

From fresh

Many housewives will need a recipe for how to cook fresh cabbage salad with onions, paprika and apples. Such an original winter dish will not leave anyone indifferent, because it will combine sharpness, sourness and bitterness. The amount of spices in the preparation is minimal, so the vegetables will retain their original taste and vitamin benefits for the body.

Ingredients:

• heads of cabbage - 5 kg;
• carrots - 1 kg;
• onion - 1 kg;
• bell pepper - 1 kg;
• apples - half a kilo;
• salt - 80 g;
• vinegar - a glass;
• vegetable oil - ½ cup.

Cooking method:

1. Chop the heads of cabbage, chop the vegetables on a grater, cut the apples into pieces.
2. Mix oil with vinegar essence, salt, sweeten.
3. Mix all ingredients, pour marinade.
4. Arrange in banks, roll up.

sweet cabbage

Has an extraordinary taste sweet cabbage for the winter, which will appeal to many for its piquancy and delicate aroma. It is good to combine it with salted meat products to give the taste greater expressiveness and harmony. This preparation goes well with smoked meats, emphasizing their expressive aroma.

Ingredients:

• cabbage forks - 2.5 kg;
• carrots - half a kilo;
• onion - half a kilo;
• paprika - half a kilo;
• sunflower oil- 200 ml;
• sugar - 150 g;
• vinegar essence - 40 ml;
• salt - 40 g.

Cooking method:

1. Chop the forks into strips, paprika into strips, onions into half rings, rub the carrots.
2. Mix vegetables with vinegar essence, oil, salt, sweeten.
3. Leave to marinate at room temperature for 35 minutes until the juice comes out.
4. Fold in banks, roll up.

in Korean

Lovers of spicy and spicy will need a recipe Korean cabbage for the winter, which has a bright pronounced taste traditional dish Asian cuisine. grated will help you fresh root ginger and ground coriander. If the latter is not available, it will help ready seasoning for Korean cuisine. Sharpness will give the workpiece garlic arrows, but if they are not, you can use cloves.

Ingredients:

• heads of cabbage - 1.5 kg;
• carrots - 100 g;
• onion - 100 g;
• ginger root - 10 g;
• dried paprika - 5 g;
• seasoning for Korean food- package;
• garlic - 5 cloves;
• sugar - 20 g;
• salt - 10 g;
• vinegar essence - 20 ml.

Cooking method:

1. Cut the heads of cabbage into square plates, chop the onions into half rings, rub the carrots and ginger, crush the garlic cloves.
2. Mix seasoning with paprika, salt, sweeten, add to vegetables, mash.
3. Transfer to jars, pour vinegar.
4. Fill with boiling water, roll up.

With beets

Incredible useful blank cabbage with beets and garlic for the winter is considered. This vitamin delicacy improves digestion and serves as a source of energy. It is easy to turn into a soup dressing and serve hot, use for borscht, side dishes. It is best to serve the workpiece with fresh chopped herbs to set off the delicate taste of pickled foods.

Ingredients:

• beets - 1 kg;
• forks - 1 kg;
• onion - 1 pc.;
• vinegar essence - 100 ml;
• sugar - 150 g;
• water - 300 ml;
• salt - 20 g.

Cooking method:

1. Boil the beets, rub coarsely.
2. Chop the forks with a special knife, cut the onion into cubes.
3. Mix vegetables with vinegar essence, pour chilled marinade from boiling water, salt, sweeten.
4. Press down with a press, insist for a day.
5. Transfer to jars, sterilize for half an hour, roll up.

with beans

It is useful to learn how to make a salad of cabbage and beans, which is very beautiful due to the combination of red beans with tomatoes, zucchini and carrots. canned snack can act as a side dish for meat, fish, poultry or serve as an independent dish. In addition, lovers can use it as a dressing for soup.

Ingredients:

• tomatoes - 1 kg;
• dry red beans - 2 cups;
• zucchini - 1.6 kg;
• heads of cabbage - 1.5 kg;
• onions - 6 pcs.;
• sugar - 1.5 cups;
• vegetable oil - 300 ml;
• vinegar essence - 300 ml;
• salt - 30 g.

Cooking method:

1. Soak beans in water, cook until soft.
2. Chop the forks, cut the zucchini into strips.
3. Remove the skin from the tomatoes and grind, chop the onion.
4. For marinade, mix vinegar with oil, salt, sweeten, boil, put vegetables. Simmer for an hour, add the beans in the middle of the time.
5. Transfer to banks, roll up.

Preserving cabbage for the winter - cooking secrets

In order for the harvesting of cabbage for the winter to be successful, you should heed the following tips:

• cabbage salads for the winter involve the use of medium late or late varieties, dense heads of cabbage with strong leaves without signs of rotting, frostbite, damage by pests;
• the product goes well with apples, cranberries, lingonberries, beets;
• the product cannot be marinated in aluminum dishes.

Video

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Designed for the winter. This seemingly simple and familiar to all culinary ingredient with the right selection of proportions, it can surprise even the most inveterate gourmets. Below are the most popular and delicious recipes, which are easy to perform and even novice cooks can do.

How to choose for workpiece

When choosing a cabbage head, you should follow these recommendations:

• pick up a head of cabbage and carefully feel it. If it becomes soft when pressed or changes its shape, then feel free to put it aside, such a fork is not suitable;
• there should be no spots or cracks on the surface of the leaves;
• the vegetable should have a characteristic pleasant fresh smell;
• carefully examine the stalk: it should be at least 2 cm long, have a white color. Only in this case, a head of cabbage suits you;
• it is advisable to choose a vegetable with green leaves. This will guarantee that he was not frozen in winter;
• the weight of the head must be more than 1 kg. The ideal option is from 3 to 5 kg.

Important! It must be remembered that not all varieties of this vegetable are suitable for harvesting. The most suitable varieties are mid-season and late.

By following these tips, you can pick up delicious and healthy heads of cabbage that will make your preparations the most delicious.

salting

Cooking salted cabbage for the winter is a little different from pickling it. Below is a recipe for a delicious and proper salting in beets.

Ingredients

For 4-5 liters you need:

• 1 cabbage head;
• - 2 pcs.;
• - 1 PC.;
• - 1 tbsp. l.;
• 1 hot peppers small size;
• - 5 pieces.;
• black peppercorns - 10 pcs.;
• - 2 pcs.;
• - 1 umbrella;
• - 2-3 branches.

In order to prepare a marinade for 1.5 liters of water, you need:

• half a glass of sugar;
• half a glass of sunflower oil;
• salt - 2 tbsp. l.;
• half a glass of vinegar.

Cooking

In order to cook delicious salted cabbage, follow these steps:

1. Cut the vegetable into large pieces, but so that they pass into the jar.
2. Peel and cut them into small round pieces.
3. Be sure to sterilize jars before use. Put all the spices, greens on their bottom, then tightly fold finely chopped cabbage heads with beets and carrots.
4. In order to cook delicious marinade, salt and sugar, pour into water, add sunflower oil there. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
5. Pour the still hot marinade into jars with vegetable mixture, then cover with lids and leave to sterilize for half an hour. Roll up the banks, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.

delicious salted cabbage ready for the winter!

Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "caputum", i.e.« head» , which corresponds to a rather peculiar form of this vegetable.

Pickled

1. First, the brine is prepared, that is, we dissolve the salt in hot water.
2. The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
3. The resulting mixture is dropped in parts into a chilled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Do this with the entire mixture.
4. Put all the cabbage in jars, tamping it well, close with polyethylene lids and leave for the whole night.
5. After a day, take the jars to the cold.

That's how easy it is to cook a delicious preparation of this vegetable! Bon Appetit!

Did you know?Cabbage began to be cultivated in ancient Egypt in the 15th-10th centuries BC.

Marinated

Inexpensive, low-calorie, and most importantly, pickled cabbage will become a useful and very tasty addition to your table for the winter. The recipe for its preparation is very simple and does not require much time.

Ingredients

If you want to pickle a vegetable so that it has a juicy and unique taste, then you will need:

• - 1 kg;
• - 3 pcs.;
• - 2 pcs.;
• allspice peas - 4 pcs.;
• - 1/4;
• - 3 pcs.

To prepare the marinade:

• water - 300 ml;
• salt - 70 g;
• sugar - 220 g;
• 4% apple cider vinegar - 300 ml.

Cooking

So, the recipe consists of the following:

1. Cut the head into strips, and grate on a large grater, cut into half rings. Next, everything needs to be mixed in a special container, add there, peppercorns and grate a little nutmeg.
2. The marinade is prepared as follows: water is boiled, then salt and sugar are added there. After a minute, everything is removed from the fire, and vinegar is poured.
3. prepared in advance vegetable mix pour over the prepared marinade. After that, press down the cabbage with any load so that it is completely in the marinade.
4. After 6-7 hours, arrange the already slightly pickled vegetables in jars, closing them with polyethylene lids.

Important!It is best to store jars in a refrigerator or cellar at a temperature of +3..+4°C.

A unique appetizer is ready!

Another popular and very tasty cabbage preparation for the winter is a salad cooked in jars. Even in winter, you will feel like you are eating a freshly prepared summer vegetable salad.

Ingredients

Based on 8 half-liter cans of salad, you will need:

• any grade - 2 kg;

If you think that cabbage preparations for the winter are boring and mundane, then you are mistaken. Modern recipes blanks can surprise even the most demanding gourmets, the main thing is to choose the right products, and reasonable proportions, and then, cabbage preparations for the winter will certainly please you.

You probably know that there are a great many varieties of cabbage, but when I manage to buy juicy, crispy and soft white cabbage, I definitely make preparations from such cabbage.

Dear friends, I bring to your attention our favorite and proven recipes for preparations from our beloved cabbage. I would be very grateful if you share your cabbage recipes in the comments.

Wish you delicious preparations from cabbage for the winter!

Sauerkraut for the winter in jars according to my grandmother's recipe

Crispy sauerkraut for the winter in jars in brine - popular tasty snack loved by many. This is our family recipe, according to which my grandmother also fermented cabbage. Sauerkraut for the winter is so perfect that I don’t even try other recipes. Recipe with step by step photos see .

Cabbage with beets for the winter

Do you know that you can also close pickled cabbage with beets for the winter? It turns out a great snack - budget, but tasty and very appetizing. Moreover, this recipe is very simple and relatively quick, the longest thing in it is the sterilization of cabbage with beets for the winter in jars, but this is not at all difficult even for novice hostesses. Cabbage with beets for the winter is placed in pieces in a jar, so it marinates well and turns out to be spicy and very interesting. And beets share with her not only their taste, but also a wonderful color. See how to cook.

Cabbage salad with beets for the winter

In my family, cabbage preparations for the winter are very popular. And it's not just about everyone's favorite sauerkraut. For example, I always close cabbage salad with beets for the winter - despite its simplicity, it turns out to be both tasty and very beautiful. Perhaps this is one of those preservations that, although budgetary, are suitable both for everyday family lunches or dinners, and as a snack on festive table. See how to cook.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients are perfectly combined with each other, and it turns out delicious and beautiful salad. I will tell you even more - you can close such a salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all lovers of vegetables. Salad can be served as an appetizer or as a side dish - it goes well with any meat dish. See how to cook.

Salad for the winter from vegetables "Watch out, vodka!"

Very simple and delicious salad for the winter will appeal to all fans of classic conservation. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preservation among my many relatives. Recipe with step by step photos.

Cabbage salad for the winter "Ryzhik"

A simple and tasty salad for the winter from cabbage "Ryzhik" (without sterilization), all fans will like it winter preparations. You can see the recipe with step by step photos.

Peppers stuffed with cabbage for the winter

Delicious, delicious and more delicious! Fragrant bell pepper, crispy cabbage with parsley in a sweet and sour marinade - an excellent preparation for a lid! Recipe with photo.

Cabbage salad for the winter "Gardener"

You like simple blanks from cabbage for the winter? Check out this salad! Cabbage salad recipe for the winter "Gardener" (with step by step photos), you can see .