Red cabbage: interesting recipes for preparations for the winter. Salting red cabbage for the winter

Purple or purple leaves of a plant from the Cabbage Cruciferous family, which were brought to Russia from the Mediterranean, have a rich shade and spicy aroma. They look original in salads and are very useful for humans. Housewives who pickle or salt red cabbage for the winter provide households not only with a tasty product, but also with vitamins, fiber, and trace elements. The vegetable goes well with root vegetables and peppers, it makes juicy and crunchy pickles.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it normally tolerates the weather conditions of the middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual coloring of the leaves is due to anthocyanins. These substances help to increase the strength of the walls in the vessels, reduce pressure in patients with hypertension, remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland, accelerates the synthesis of antibodies. Fiber normalizes the digestion process, cleanses the intestines of fats and toxins. Ascorbic acid strengthens the immune system. Phytoncides present in the leaves fight bacterial infection.

The juice of the vegetable, which in Russia was called blue cabbage, has long been treated for tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, tighten scars. Red cabbage is rich in vitamins in the form of:

• tocopherol;
• folic acid;
• riboflavin;
• retinol.

The vegetable is useful for women who are carrying a baby, those with diabetes, and people who are obese. With its regular use, the heart works better, cancerous tumors are less formed, and healthy cells do not regenerate.

The purple color looks very original in a salad; the spicy and unusual taste of cabbage fermented for the winter will appeal to all households.

Preparing the main ingredients

Before the vegetable can be preserved, depending on the culinary recipe, the leaves are chopped or cut into pieces, marinade or brine is boiled, vinegar or citric acid is added to it.

Red cabbage can be prepared with apples. Washed fruits are freed from the core and seeds and crushed. Onions and garlic are peeled and cut into rings. Root crops in the form of carrots and beets, horseradish and greens are well washed and chopped. It turns out very tasty red cabbage with bell pepper. The vegetable is chopped or cut into cubes, removing the seeds.

The jars in which the canned snack is rolled are washed with soda and sterilized.

cooking recipes

Red cabbage is pickled with a white relative, but purple or purple leaves have a sweeter taste, and less sugar is needed. Basically, the technology for preparing for long-term storage in both types of representatives of the cruciferous family is practically the same.

Classic with vinegar for the winter

The traditional marinade, which is used in the preservation of red cabbage, is boiled from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare a classic appetizer recipe, you will need:

• bay leaf - 5 pcs.;
• garlic - 1 head;
• bitter and allspice - 16 peas;
• 6 carnations.

This amount of spices is enough for 2 small heads of cabbage. Cabbage is chopped into thin strips. So that the leaves are not hard, you need to lightly crush them with your hands. The garlic cloves are peeled, chopped into circles.

Seasoning, cabbage are laid out in washed and dried jars, filled with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that anyone will refuse red cabbage pickled with root vegetables in winter. It can be served as a salad or as an accompaniment to meat. To prepare a spicy dish, you need to take:

• garlic;
• a glass of sugar;
• 2 beets;
• salt - 60 g;
• carrots - 2 pcs.;
• sunflower oil - ½ tbsp.

You will need red, black and allspice peas. In the process of marinating, no one has any difficulties:

1. Root crops need to be washed and cleaned.
2. Separate the leaves from the cabbage and cut into pieces.
3. Vegetables are chopped on a grater for carrots in Korean.
4. The components are mixed and put in a bowl, where all the pepper is poured - red, black, and allspice.
5. Water and sunflower oil, half a glass of vinegar are poured into another dish, salted, sugar is poured and boiled.
6. The cooled marinade is poured into vegetables, the bowl is covered, oppression is put.

After 3-4 days, the spicy appetizer is transferred to jars. Take the sharp product to the basement.

With bell pepper

Purple leaf blanks turn out to be very beautiful and immediately attract the attention of both guests and family members, delight with excellent taste and spicy aroma. You can pickle bright cabbage with bell pepper. Each vegetable needs to be taken in a kilogram, you will also need:

• large onion;
• carnation - 2 buds;
• dill seeds;
• sugar - a glass;
• salt - 2.5 tbsp. l.;
• vinegar - 40 ml.

Peppers are placed in boiling water for 5 minutes, and then sent to cool water. Cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to glassware, pasteurized for about half an hour and rolled up with tin lids.

In jars of aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose juiciness, does not become moldy, and it turns out crispy. For half a head of red cabbage you need to take:

• aspirin - 1 tab.;
• anise seeds - 7 grains;
• salt - 3 tablespoons.

In order for the product to acquire a spicy taste and an interesting smell, mustard powder, chopped fennel, ginger, hot peppers are added.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt out for 8 hours, after which the juice is drained from the cabbage. Spices are fried in a frying pan, 1/2 liter of boiling water and hot pepper are added and boiled a little. Fill a jar with chopped leaves with a ready marinade, put an aspirin tablet. After 3 weeks, the appetizer can be served on the table.

with raisins

Pretty quickly, red cabbage with apples is harvested for the winter.

To give it a sweet bite, put a spoonful of honey and 2 pitted raisins, in addition, take:

• fruit vinegar - 40 ml;
• olive oil - 30 mg;
• salt;
• hot pepper;
• parsley leaves;
• walnuts.

Cabbage with an apple is chopped using a coarse grater, salted and mixed, greens and raisins are added. To prepare the marinade, vinegar, honey and oil are taken. The dish can be consumed the next day or rolled up in jars for the winter.

Marinated in instant pieces

Shredding cabbage into thin strips takes a lot of time. To close it for the winter, you can simply cut the head of cabbage with a sharp knife, it will turn out much faster and also delicious.

For the marinade, you need to take 2 cups of water, one each of vinegar and sugar. To harvest cabbage in pieces, you will need 1 head, peppercorns, cloves, laurel, cinnamon will not interfere.

Leaves are separated from the head, cut with a knife and salted for at least 2 hours, after which they are laid out in jars along with spices. The marinade is made from water, salt, vinegar and sugar. Boiling liquid is poured over the prepared ingredients. Sterilize the appetizer for 30 minutes, cork with lids.

crispy

Vegetables go well with fruits. If you pickle red cabbage with apples in a ratio of 1 to 5, it will turn out very tasty.

Sweet and sour fruits bring their own notes, give a garden aroma.

Onions, and for 5 kilograms of vegetables you need 250 g, cut into rings. Apples, removing the core and seeds from them, finely chop. After removing the top leaves, the cabbage is chopped on a grater. All components are laid out in an enameled bowl, mixed with an incomplete spoon of salt and cumin, covered and oppressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar. With olive or sunflower oil, it will be even tastier, but it will not last until spring.

Cabbage salad

In winter, vegetable preparations disperse very quickly. Many families love pickled tomatoes and pickles, eat zucchini or eggplant caviar with pleasure, serve a salad made from red or purple cabbage and peppers. To cook it, you need to take a kilogram of these vegetables and 2 onions.

Marinade is cooked using:

• water - 1 liter;
• sugar - 200 g;
• vinegar - 1/2 cup;
• salt - 2 or 3 tablespoons;
• Dill seeds.

Cabbage should be chopped into strips, the pepper is placed in boiling water for 5 minutes, after which it is dipped in cool water and cut into rings. Do the same with onions. Chopped vegetables are put in a wide bowl and, after mixing thoroughly, they are sent to sterile jars, which are filled with boiling marinade and seasoned with vinegar. The salad is rolled up with lids, covered with a warm blanket.

Pickled

Purple or purple cabbage will delight you with its excellent taste, attractive appearance, in combination with sour apples of the Antonovka variety. For 5 heads of cabbage, it is enough to take a kilogram of fruit.

Wash the fruits, select the seeds and cut into slices, onions - into rings, chop the cabbage into strips. All ingredients are placed in a wide bowl, dill seeds are added and thoroughly mixed with a glass of fine salt, then transferred to an enamel pan, alternating with apples.

The container with the contents is put under pressure in a warm room for three days. Sauerkraut is packaged in jars and taken to the cellar. Such a preparation is eaten instantly.

Storage rules

Marinated with a bite or citric acid, hermetically sealed vegetables can be left in the apartment away from radiators and other heating devices. You need to place sterile jars with cabbage in a place where the rays of the sun do not fall. In a ventilated basement or cellar, where the air temperature is slightly above zero, such blanks do not deteriorate for a year or more.

Salted and pickled vegetables are much more difficult to store. Both white and red cabbage peroxide already at +10, so it is better to take it to the basement, leave it in the refrigerator. If this is not possible, you need to place the pickles in the pantry or kitchen, but add sugar regularly. Turned into vinegar, this product acts as a preservative, prevents decay, preserves vitamins and trace elements.

Pickled vegetables do not spoil for a long time, when sunflower oil is poured into the container, it prevents the growth of bacteria that cause fermentation.

In a private house where there is a cellar, you can put cabbage in a wooden barrel. Billets do not lose their taste in it, do not rot for at least 6 months.

Brine should not be drained from pickled vegetables, since ascorbic acid will quickly decompose.

Over time, mold will form on the surface of the snack. Mustard seeds and horseradish rhizome help protect the product from such an unpleasant phenomenon. Pickles are stored for a long time if lingonberries are placed in a jar or barrel.

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Step 1: prepare inventory.

The first thing we will do is decide what we will use to sauerkraut, a ceramic or enameled pan or, as in my case, the most common three-liter jar will do. First, we look at it for any damage, then thoroughly rinse it with a soft kitchen sponge, as well as baking soda, and sterilize it in any convenient way, for example, in the oven, microwave, or in the old fashioned way, as my grandfather did, in a boiling kettle. We pour over the rest of the necessary inventory with hot water so that no harmful bacteria remain on it, and put it on a clean, dry countertop.

Step 2: prepare the ingredients.

Then, with the help of a sharp kitchen knife, we rid a large five-kilogram red cabbage from the upper, almost always damaged or heavily contaminated leaves. Then we thoroughly rinse it under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and cut out the stalk. Then we divide the fork into 4 equal parts and chop each of them with a long straw 5–7 millimeters thick, but the thinner, the better, of course. After that, lay out the rest of the ingredients that will be needed to prepare this wonderful snack on the countertop, and proceed to the next step.

Step 3: Prepare sauerkraut.

We send chopped cabbage into a deep enameled bowl, if it does not fit, then in two. Sprinkle it with granulated sugar, salt and press it with your hands, while mixing thoroughly. The first 5 minutes the cabbage will not give much juice, so let it stand for a while.

Then we begin to shift the vegetable straws into the prepared jar, tamping each squeezing with a fist so that the cabbage lies tightly. We do not fill the glass container completely, it is better to leave 2-3 centimeters of free space, not reaching the top of the neck.

Then we put the jar in a deep plate and cover it with a small piece of sterile gauze. Then we choose a warm, dry place for sourdough, the ideal environment is the kitchen, almost always the temperature in it is not higher and not lower than 20–22 degrees, and if more, then even better.

A day later cabbage will give a lot of juice and bubbles will appear on the surface of the liquid - this is the first sign of sauerkraut that has begun. Leave the cabbage in this form for three days, periodically make a hole in the vegetable mass with the back of a wooden spatula or spoon, trying to reach right to the bottom of the pan in order to release excess gas.

During this process, the vegetable will lose its rich lilac color, become paler, maybe even pink, don't worry, it should be so! After the required time has elapsed, we try the dish, if the taste does not suit you, we continue fermenting one or two more days, but basically three days is always enough. Then pour the juice accumulated in the plate into the jar, close the finished cabbage with a tight-fitting lid, put in the refrigerator, cellar or basement to stop the fermentation process, and take it out as needed.

Step 4: serve sauerkraut.

Sauerkraut is a versatile product. Its serving depends on the preparation of the desired dish. Would you like a snack? Squeeze the chopped sour vegetable from excess juice, rinse if desired, although this can be omitted, then send it to a salad bowl, season with salt, finely chopped garlic, herbs, onions, fragrant vegetable oil, spices if desired, mix and you're done!

Such cabbage can be given even to children from 8–9 years old and above, because it does not contain a single drop of vinegar. Also, delicious second or first courses are prepared from it: vertuta, pies, soups, pickles, dumplings and much more. Cook with love and spoil your family with healthy food!
Bon appetit!

Chopped cabbage can be mixed not only with salt and sugar, but other ingredients can also be added to it, each of which will give the sourdough its own unique aroma and flavor. Carrots, fresh herbs, Brussels sprouts, celery, zucchini, turnips and beets are very often used, and from spices cumin, dill seeds, celery, juniper berries, onions, garlic, hot peppers, turmeric, ginger or burdock root, although fruits are also suitable , for example, ordinary apples or plums;

If the cabbage is very juicy, it will release a lot of liquid, the excess can be drained, but it is better to put it in the refrigerator, and after a few days add it to a jar of sauerkraut, which will absorb most of the moisture;

If you are going to sour cabbage in an enameled pan, do not forget to put the chopped vegetable under pressure.

6 recipes for preparations for the winter from red cabbage 1. Sauerkraut 5 kg of red cabbage 100 g of salt 100 g of sugar Peel the heads of cabbage from outer leaves, chop into narrow strips, add salt and sugar, mix well and after 30 minutes, tamping tightly, put in jars until on the surface of the juice. Lay cabbage leaves, a wooden circle and oppression on top. Keep the cabbage at room temperature for two weeks, remembering to pierce the cabbage with a wooden stick daily, then move it to a cool, dry place. Sauerkraut is served as a salad dressed with vegetable oil, it can also be stewed or cooked in the same way as white cabbage. 2. Sauerkraut with apples 10 kg of red cabbage 1.5 kg of sour apples 0.5 kg of onion 250 g of salt 20 g of dill seeds Cut hard sour apples, remove the core, cut into strips, peel the onion and cut into strips. Chop cabbage, rub well with salt, mix with apples, onions and dill seeds. Then ferment as usual. 3. Pickled red cabbage 1kg of cabbage 5g of salt 10 peas of black allspice cloves bay leaf piece of cinnamon sprig of tarragon optional Chop cabbage into narrow strips, put in glass jars and pour boiled and cooled marinade. Marinade: boil water, put the indicated seasonings into it (except vinegar). Cool, add vinegar and, if desired, sprigs of tarragon (tarragon). Cabbage is ready for consumption in 10-15 days. Serve as a salad dressed with vegetable oil. 4. Canned red cabbage 1 kg of cabbage 20 g of salt cinnamon pepper bay leaf For marinade 200 ml of vinegar, 400 ml of water, two cups of sugar, salt to taste Finely chop the cabbage peeled from the outer leaves and salt. After 2 hours, tamping tightly, arrange in jars, putting spices in each jar, Pour the cabbage with hot marinade. Seal jars hermetically and sterilize for 30 minutes. Remove from hot water and cool in air. 5. Red cabbage with plums per liter jar - - medium head of red cabbage - 200g large plums - 5 black peppercorns - 5 cloves, cinnamon on the tip of a knife For marinade: for 1 liter of water - 200g sugar - 80g salt - 200g 9 % vinegar. Finely chop the red cabbage, blanch for 2 minutes in boiling water, then drain the water. Chop large strong plums, blanch in boiling water for 1 minute. Put cabbage and plums in layers in jars, add pepper, cloves, cinnamon to each jar and pour marinade over. Marinade: Boil water, add sugar and salt, after boiling add vinegar and pour cabbage. Place in a bowl and seal. Then sour, like white cabbage. 6. Sauerkraut with beetroot 3kg red cabbage 1kg beetroot 10g horseradish 10g garlic parsley For brine: 1l water salt - 1st.l. with a slide; sugar - 1 tbsp. with a slide Heads of red cabbage cut into several large pieces (about 300g), remove the stalks. Grate the horseradish on a fine grater, and cut the garlic into thin slices. Clean the beets and cut into large cubes. In an enamel bowl, mix cabbage with beets, horseradish, garlic and chopped parsley. Brine: Dissolve sugar and salt in hot water, boil, cool to lukewarm and pour over the cabbage. Cover with a plate of a suitable size, place a weight on the plate. The juice should cover the cabbage. Cover the dishes with a linen towel and put in a dark, cool place for a week. Then move to cold.

Step 1: Sterilize jars with lids.

So that the cabbage does not start to ferment and thereby does not deteriorate, it is imperative to sterilize the jars with lids. But before you can do that, you need to clean them up. To do this, using a kitchen sponge with a special dishwashing detergent, we wash the container under running warm water. We perform this procedure until the glass begins to creak if you run wet fingers over it. Next, put the jars with lids upside down on a cloth towel, which we cover the kitchen table in advance.

Now we put a special grill or stand for sterilizing containers in a large saucepan and fill it halfway with ordinary cold water. We put the container on the maximum fire and close the lid (so the liquid boils faster). When the contents of the pan begin to boil, we fasten the burner to the maximum and begin to sterilize the jars with lids. Carefully put them in a saucepan and pinch 10 minutes. After the allotted time, turn off the burner, and take out the container with the help of kitchen tongs and oven mitts and put it back in the same position on the table.

Step 2: Prepare the Red Cabbage.

We clean the cabbage from the upper leaves and then rinse thoroughly under running warm water. Next, we put the heads of cabbage on a cutting board and, using a knife, chop into thin strips.

Pour the chopped vegetable into a very large bowl, and preferably a tub and sprinkle with salt. With clean hands, mix the chopped cabbage well and leave it for 2 hours aside. During this time, she will begin to interact with salt and give a lot of juice. And this is what we need!

Step 3: prepare the marinade.

Pour vinegar into a medium bowl and add salt and sugar. Using a tablespoon, mix everything thoroughly until the last two components are dissolved. Everything, the marinade is ready!

Step 4: Salt the Red Cabbage.

When the cabbage gives juice, with clean hands we lay it out in sterilized jars and immediately tamp. Attention: it should fill the container almost to the rim. On top of each jar we spread black and allspice with peas, a clove bud, a bay leaf, and a pinch of ground cinnamon (optional). Next, fill each container with marinade and then tightly close with metal lids. Everything, red cabbage is almost ready! Now she just had to persevere. We hide the jars in some cool place where there is no direct sunlight, and wait. It takes me about 2 weeks.

Step 5: Serve the Salted Red Cabbage.

When the red cabbage is infused, open one of the jars and take it out with a fork. We spread the appetizer in a deep bowl or salad bowl and serve it to the dining table along with various dishes. For example, it can be fried fish with mashed potatoes, baked chicken with rice and much more to your taste.
Enjoy your meal!

You can store such cabbage all winter, as long as it is in a cool place, such as a refrigerator, pantry or cellar;

In addition to the marinade, you can also pour the cabbage juice remaining in the tub into jars;

Before pickling a vegetable, be sure to check it. It should be beautiful from all sides, fresh, without dark spots and cracks. If you still notice damage on the surface of the cabbage, be sure to completely remove them with a knife;

Before serving, you can add onion chopped in half rings and vegetable oil to the appetizer.

Red cabbage in its appearance most of all resembles a white-headed analogue. But for some reason, in our gardens, she rarely finds a free place. The main difference between such a vegetable is the foliage of a red-violet hue. It has no less positive features than the usual one. It contains the same beneficial elements, to which anthocyanin should be added, which gives the leaves their characteristic color. This vegetable contains more sugar, protein, mineral components, vitamins. The product is recommended for people suffering from iron deficiency in the body.

It should be noted that such cabbage does not have a specific smell, like white cabbage. This makes the cooking process much more enjoyable. The apples in this recipe add a characteristic sweet and sour flavor. But small green apples should be selected.

Ingredients:

• cabbage - 5 kilos;
• apples - 1 kg;
• onion - 3 heads;
• salt - 200 gr;
• cumin - 20 gr.

Cooking method:

1. Apples are washed, the middle is removed, cut into strips.
2. Cabbage is chopped, sprinkled with salt, kneaded well by hand.
3. Onions are cut into half rings, mixed with cabbage and apples.
4. We fall asleep cumin and again stir everything.
5. From above we install the load, leave the container for three days in the room.
6. Next, the container with cabbage moves to the cold.

This recipe makes a great appetizer.

How to salt purple cabbage with lingonberries

Lingonberry berries will give the cabbage a special piquancy. Remember.

Ingredients:

• cabbage - 1 kg;
• honey - 50 - 70 gr;
• green apple - one;
• berry - 300 gr;
• salt.

Cook together:

1. Cabbage is chopped finely, salted.
2. Lingonberries are washed, the apple is cut into slices.
3. Berries, apple and cabbage masses are mixed, honey is added.
4. Everything is tightly laid in jars until the juice appears.
5. Banks are placed in a cool place, after a day it is necessary to pierce the mass in order to release the juice.

Readiness - in three days. When using this recipe, some add quince. It should be taken no more than fifty grams, cut into small pieces.

White and red cabbage recipes for the winter

Kvasim in the usual way, remember the recipe.

Ingredients:

• red cabbage - 500 gr;
• white cabbage - 700 gr;
• carrot - 100 - 150 gr;
• water - 1 liter;
• salt - 1 large spoon with a mountain (only not iodized);
• granulated sugar - a spoon without a top.

Cooking order:

1. You don't need to wash the cabbage. Remove the top sheets and stumps, cut off the defective places, cut into four parts.
2. Rub the carrot on a coarse grater.
3. Cabbage is chopped alternately, laid out in layers in a container, wakes up with grated carrots.
4. We prepare the brine, taking some water, salt and granulated sugar for this.
5. Lightly mix the cabbage in a container, ram it so that the level does not reach ten centimeters to the edge of the dish.
6. Pour the brine until it closes the cabbage layer.
7. We spread the circle, press it with a load (a flat plate and a half-liter jar filled with water).
8. The container must be in the room for fermentation to begin. The temperature regime is best maintained from fifteen to eighteen degrees of heat. Every day, the cabbage mass must be pierced or stirred to remove fermented gas. Remove the resulting foam with a clean spoon. After five days, the cabbage is ready to eat. It can be decomposed into liter containers, pour brine and store in a cold place.

Salted purple cabbage with sweet peppers

This cabbage is good as a snack.

Ingredients:

• red cabbage - 1 kg;
• Bulgarian red pepper - 1 kg;
• onion - 150 gr;
• salt - 70 gr;
• dill seed - 3 gr;
• water - 1 liter;
• granulated sugar - a glass.

Cooking order:

1. Shred the cabbage.
2. Remove the seeds from the peppers, blanch for no more than five minutes, then immediately pour cold water over them.
3. The onion is being cut.
4. The vegetables prepared in turn are mixed together, sprinkled with salt, and placed in sterile jars.
5. Banks are pasteurized from twenty minutes to half an hour, based on their volume, rolled up with metal lids.

Simple salting

Salting red cabbage is a great opportunity to preserve all the useful elements in it.

Ingredients:

• purple cabbage - 5 kilos;
• salt and granulated sugar - 100 gr.

Salting method:

1. The head of cabbage is cleared of harsh foliage, chopped into narrow stripes.
2. Sugar and salt are poured into it, mixed well, kept for thirty minutes, laid out in a container. In this case, it is necessary to tamp tightly so that the cabbage juice appears.
3. The oppression is set for a couple of weeks.
4. Cabbage should be kept indoors and pierced daily. Then the container is transferred to a cool place and stored further.
5. It is allowed to use as a salad seasoned with vegetable oil, stew, add to cabbage soup.

Marinate in pieces

The peculiarity of the recipe is that lemon is used, which gives a characteristic flavor to the product.

Ingredients:

• heads of red cabbage - 10 kilograms;
• salt - 200 gr;
• hot pepper - 3 - 4 pods;
• beets - 400 gr;
• lemon - one;
• honey - 100 gr;
• water - three glasses;
• parsley greens - a bunch.

Cooking method:

1. The upper foliage is removed from the cabbage, it is cut into pieces.
2. The lemon is rubbed on a coarse grater, before that, the seeds are removed from it, added to the cabbage.
3. The mass is laid in a container, the layers wake up with beets and herbs cut into pieces.
4. In a very hot water, honey, salt are diluted, pepper pods are laid.
5. A container with cabbage mass is filled with such a marinade.
6. The container is covered with a lid, placed in the cold. The readiness of the product is seven to eight days.

Cabbage with beets and horseradish

Cabbage prepared according to this recipe will add variety to your preparations.

Ingredients:

• red cabbage - 3 kilos;
• beetroot - 1 kg;
• horseradish and garlic - 10 gr each;
• parsley - 1 bunch;
• clean water - 1 liter;
• salt and granulated sugar - one large spoon with top.

Cooking order:

1. Heads of cabbage are cut large (a piece is about 300 gr), the stumps are removed.
2. Horseradish is rubbed on a fine grater, garlic cloves are cut into thin slices.
3. We clean the beetroot and cut into large cubes.
4. We take enameled dishes, put prepared vegetables, pre-chopped parsley into it, mix everything.
5. To cook brine in hot water, dissolve salt and sugar, boil, cool to room temperature, pour into a container with cabbage mass.
6. We set a circle and a small load on top - the juice should completely cover the cabbage layer.
7. The container with the product is kept in the room for a week. Later they are moved to a cold place for preservation until winter.

Bulgarian purple cabbage recipe

For sauerkraut, this recipe allows you to use both varieties - red and white. Moreover, you can take more of the latter, at your discretion. The red variety will give the whole mass and brine the desired color shade.

Ingredients:

• different cabbage - 50 kilograms;
• water - 20 liters;
• barley - 1 - 2 handfuls;
• salt - 1.6 kg.

Recipe:

1. We clean the cabbage heads from the top layer of foliage, cut them into four pieces from the base of the stalk, put them with the leaves down in a wooden tub with holes for draining the brine.
2. We put barley at the bottom of the tub to speed up the fermentation, we place a load on the crosspiece from above.
3. To cook the brine composition, boil some water, add salt, stir. Too cloudy liquid is recommended to be passed through gauze. Strictly ensure that the salt is taken according to the recipe. Otherwise, the fermentation stage will be disrupted, rendering the cabbage salting unusable.
4. The prepared brine is poured into the kadukha with cabbage.
5. While the salting process lasts, you should repeatedly pour out and re-pour in the brine so that the cabbage is saturated with it equally in each tier. The frequency of the shift is the 1st week - every other day, the 2nd - 2-3 days, then - once every seven days. If you carefully monitor the salting, then the detected errors can be corrected in a timely manner. When there is little salt, the brine liquid will begin to thicken, it will taste fresh. The brine must be quickly drained and boiled, adding salt. Remember that it should be poured in a cooled form. And if the brine composition turned out to be excessively saturated, it must be drained and cold water added. As soon as the cabbage is salted, the tub should be closed with a lid, stored in a room with a temperature regime of ten to twelve degrees Celsius.

Red cabbage for the winter with cranberries

Cabbage fermented according to this recipe contains a lot of vitamin C and other useful components.

Ingredients:

• cabbage - 10 kg (already peeled);
• carrots - 7 - 10 pieces;
• apples - 10 pieces;
• cranberries - 1 cup;
• cumin - 2 gr;
• salt - 250 gr.

Cooking order:

1. We cut off all the upper foliage from the cabbage, remove the stalk, wash it, cut it into four pieces, chop finely, add the carrot.
2. Apples can be laid whole or cut, pour cranberries.
3. We ferment in a wooden tub, as cabbage is stored in it the longest. Pour the mass in layers, periodically tamping tightly with your hands.
4. We put a circle and a weight on top so that the juice completely covers the cabbage layer.

It is fair to say that not every housewife can properly pickle red cabbage. As a result, it can turn out to be excessively soft or harsh, become too dark, take in a large amount of salt. You should carefully follow the recipes.