Recipes for the winter - red cabbage in all harvesting options. Delicious recipes for marinating instant red cabbage in jars for the winter

Red cabbage is rich in B, A, PP vitamins and other useful substances. The calorie content of the product is 30 units per 100 grams. The combination of a vegetable and a bright marinade allows you to save a canned snack for a long time without losing taste. At the same time, cabbage does not lose the nutrients that a person needs in winter. What can be cooked from red cabbage? It is salted, pickled with other vegetables (carrots, sweet peppers, beets, onions, apples).

Easy option

Cabbage should please not only in summer, but also in winter. This cooking method is perfect for housewives who do not have time for preparations. The recipe is quite simple, and the finished dish is tasty and fragrant.

Products:

• laurel - 4 pcs.;
• black pepper - 12 peas;
• carnation - 4 inflorescences;
• table salt - 40 g;
• granulated sugar - 80 g;
• cabbage - 2-3 kg;
• vinegar 9% - 220 ml;
• filtered water - 1 l.

The preparation itself:

1. Rinse the jars, sterilize in the oven or over water vapor. It is enough to boil the lids for a few minutes.
2. Rinse the main ingredient, clean. Chop into thin strips. Divide tightly into containers.
3. Pour water into a saucepan, bring to a boil. Pour seasonings, parsley, canning salt, granulated sugar. To enhance the flavor, you can add a little cinnamon and oil. Cook until dry ingredients are completely dissolved. Remove from the stove, carefully pour in the acid, mix.
4. Fill containers with hot marinade, roll up and leave on the kitchen table until completely cooled. Remove red cabbage prepared for the winter in the refrigerator for 3 days.

Canned blank "Mood"

The recipe for making red cabbage is simple, but takes a lot of time. The finished snack is crispy and fragrant. It is recommended to serve on the table before watering with a small amount of vegetable oil.

Products:

• cabbage - 1.8 kg;
• pure water - 500 ml;
• carnation - 4-5 inflorescences;
• chili - 15 g;
• laurel - 3 sheets;
• garlic - 10 cloves;
• black pepper - 4 pcs.;
• sweet peas - 3 pcs.;
• granulated sugar - 50 g;
• table salt - 50 g;
• apple bite - 100 ml.

1. Peel the cabbage forks, rinse and chop into thin strips. The net weight of the product must be 1 kg. Transfer to a large food bowl, sprinkle with a little salt and mix. It is not necessary to crush, otherwise the preservation will not crunch. Cover and leave for 12 hours to form juice in the cold.
2. Rinse the jars, carefully place on a baking sheet and put in the oven. Dry, and just boil the lids for 3 minutes.
3. Rinse the burning ingredient and cut lengthwise into 2 equal parts. Remove seeds, white partitions. Chop into strips or cubes, as you like. Remove the cloves of garlic from the husk and cut into plastics.
4. Put spices, chili and garlic on the bottom of the processed containers, and then tamp the cabbage tightly and pour the juice that has stood out during the night.
5. Now we turn to the preparation of the marinade. Pour water into a saucepan, add canning salt, granulated sugar. Cook until completely dissolved.
6. Remove from heat and pour in the acid and fill the container. Cover, put sterilized for a quarter of an hour.
7. Carefully remove the jars, roll up, turn over and store in the cold.

With sweet pepper

This preparation of red cabbage for the winter turns out to be tasty, fragrant and healthy. The composition is completely absent of vinegar, which makes it safe for people with improper functioning of the digestive tract. It is necessary to store the snack in a dark, cold room. As a variety, you can include fresh celery stalks in the salad.

Products:

• pure water - 1 l;
• sugar - 1 glass;
• onion turnip - 0.2 kg;
• cabbage - 1.5 kg;
• pods of red and yellow pepper - 1.2 kg;
• rock salt - 3 tbsp;
• dill seeds - 1.5 tsp

We proceed as follows:

1. Rinse the cabbage forks, remove the upper leaves and the stalk that are unsuitable for food. Chop into thin strips. Put in a large capacious bowl, add seeds, salt and sugar. Mix thoroughly with lightly kneading movements, cover.
2. Peel the onion from the husk, chop into half rings, put in a separate bowl.
3. Rinse the pepper, dip in boiling water and cook for 5 minutes. Carefully remove, remove the thin skin. Cut into 2 parts, remove seeds and stem, cut into slices.
4. Mix prepared vegetables with cabbage, arrange in sterile containers. This should be done tightly so that there is no free space in the banks. Cover, sterilize for 20 minutes. Roll up or twist, turn over and cover. Leave until completely cool.

Sauerkraut

Autumn is a great time of the year when you can make delicious, juicy and beautiful preparations. Sauerkraut for the winter according to this recipe will decorate any table or complement a vegetable salad. The cooking process is no different from white-headed sourdough.

Products:

• cabbage - 5-6 kg;
• peppercorns - 40 g;
• grapes - 2 kg;
• apples - 2 kg;
• grape leaves - 300 g;
• salt for canning to taste.

Cooking order:

1. Rinse the cabbage, cut the stalk and remove the superficial inedible leaves. Chop straw. Put the main ingredient in a capacious saucepan, sprinkle with plenty of salt and mash.
2. Rinse the apples, remove the seed box and cut into slices.
3. Sort the grapes, wash and dry thoroughly. Remove spoiled and unfit for food fruits.
4. For sourdough, it is recommended to take a food bucket or basin. Cover the bottom with grape leaves, if not, then with cabbage leaves. Then the prepared ingredients are laid out in layers.
5. The procedure is carried out until all the components are finished. Each of the new layers must be pressed tightly with your hands. Place grape leaves on top, cover and leave warm for 4 days.
6. Arrange in sterile jars with a screw cap, roll up and put in the refrigerator. The dish will be completely ready for consumption in 40-45 days.

Spicy appetizer for the winter

A wonderful red cabbage salad for the winter for a festive table or a snack. Many people like to make sandwiches with it. The recipe is simple, since the workpiece does not require additional heating (sterilization).

Products:

• beets - 0.3 kg;
• carrots - 0.3 kg;
• red cabbage - 1.5 kg;
• non-iodized salt - 65 g;
• garlic - 5 cloves;
• hot ground pepper - 5 g;
• pure water - 1 l;
• oil - 120 ml;
• vinegar 9% - 120 ml;
• granulated sugar - 180-200 g;
• black pepper - 4 pcs.;
• sweet peas - 3-4 pcs.

Vitamin "bomb"

Prepare all vegetables: wash, peel. Shred the cabbage into medium-sized strips. Cut carrots and beets on a grater for vegetable salads. Grind the garlic with a blender or pass through a press.

Combine all prepared vegetables in a large saucepan. Spread the seasonings evenly over the surface.

Pour water, oil into a saucepan and add salt for canning, granulated sugar. Cook until completely dissolved, remove from the stove and add acid. Cool the finished marinade and pour into a container with vegetables.

Place a cutting board on top, and put a jar of three-liter water on it. Leave in this form for 3 days in a warm room.

After the time has elapsed, decompose into sterile jars, close and put in the refrigerator.

Salted cabbage "Just a miracle"

There is nothing difficult in salting. Using a step-by-step recipe, even a beginner can handle cooking. Due to the small amount of juice released, it is recommended to fill the workpiece with brine to achieve the desired taste. Let's figure out how to salt red cabbage.

Products:

• garlic - 50 g;
• red cabbage - 2.3 kg;
• black pepper - 15 peas;
• table salt - 80 g;
• granulated sugar - 80 g;
• pure water - 1 l;
• vinegar 9% - 45-60 ml.

We work:

1. Rinse the cabbage, remove the parts unsuitable for food - the upper leaves and the stalk. Chop straw. Put in a large container, sprinkle with salt and mix, with light pressing movements. Otherwise, the ingredient will lose elasticity. Cover and put in a cold place for 6-8 hours.
2. At the bottom of sterile jars, spread the peeled cloves of garlic, pepper. Then tightly lay out the infused cabbage and cover.
3. Pour liquid into a saucepan and add canning salt, granulated sugar. Cook until the crystals are completely dissolved. Remove from stove and add acid.
4. Pour cabbage with ready-made brine, roll up hermetically, turn over. After cooling, put in the refrigerator.

All of the above red cabbage recipes are delicious and simple. The main thing is to follow the step-by-step description, then everything will work out. The blanks are perfectly stored in the cellar or refrigerator. Do not be afraid to experiment, create new tastes and aromas with a healthy vegetable.

Red cabbage for the winter is a strategic supply of vitamins and, in addition, it is also a delicious vegetable dish that will not harm the figure, but will definitely benefit the whole body. Thanks to the use of marinade and other culinary tricks, such salads can be stored without problems all winter without losing their taste. At the same time, all the vitamins and minerals that are so important in the cold season are preserved in cabbage.

Red cabbage contains vitamins B, A, PP, beta-carotene and many other useful elements. At the same time, the calorie content of the vegetable will not exceed 30 kcal per 100 g. Another indisputable advantage of this product is the presence of anthocyanins in it. It is thanks to this that the cabbage is painted in such a bright and appetizing color. In addition, anthocyanins are powerful antioxidants. They help to rejuvenate the skin and cleanse the body of harmful substances.

There are many ways to make red cabbage blanks. It can be both salted and pickled and sour. Along with cabbage, carrots, bell peppers, beets, onions, apples, as well as many herbs and spices get into the jars. The marinade is prepared on the basis of vinegar and water, salt, sugar and vegetable oil are added to it.

Salads can be stored in two ways. For some, canning is used by rolling jars of cabbage with lids, while others can simply be left in the refrigerator, where they can also be stored for quite a long time.

Vegetable salads are far from new in conservation, however, they can be greatly diversified by adding red cabbage to the usual recipe. It goes well with all the familiar ingredients, absorbs the aroma of spices, remains crispy and very juicy. At the same time, it retains all the vitamins, which are more than enough in this vegetable.

Ingredients:

• 1 kg of red cabbage;
• 1 kg of bell pepper;
• 2 onions;
• 1 liter of water;
• 1 cup of sugar;
• 100 ml of vinegar;
• 70 g of salt;
• 5 g dill seeds.

Cooking method:

1. Finely chop the cabbage.
2. Remove the seeds from the peppers, then dip the vegetables in boiling water for 5 minutes.
3. After this time, quickly remove the peppers from hot water and place in cold.
4. Onion cut into half rings or cubes of medium size.
5. Mix all the vegetables in one bowl, salt and transfer to sterile jars.
6. Mix water, vinegar, dill and sugar and bring to a boil, pour the marinade over the cabbage.
7. Roll up the jars, wrap them in a blanket and cool at room temperature.

Interesting from the network

Unlike ordinary white cabbage, red cabbage does not have a specific smell, so the process of its preparation will be much more pleasant for the hostess. The highlight of this recipe is apples, which will give the dish a special sweet and sour flavor. To do this, you need to choose hard fruits. Small green apples are best.

Ingredients:

• 5 kg of red cabbage;
• 1 kg of apples;
• 3 onions;
• 200 g of salt;
• 20 g cumin.

Cooking method:

1. Wash the apples, remove the core, cut the fruit into strips.
2. Shred the cabbage, sprinkle with salt and mash well with your hands.
3. Cut the onion into half rings, mix in one plate with cabbage and apples.
4. Add cumin, mix everything again and crush with your hands.
5. Put oppression on top of the cabbage and leave everything for 3 days at room temperature.
6. Store the finished snack in the cellar.

A simple, spicy appetizer recipe that works great as a savory salad and goes well with hearty sandwiches. If you want to store cabbage all winter, then immediately put it together with the rest of the ingredients in jars and pour the marinade into them. After that, you need to roll up the jars while the mixture is still hot. You don't need to sterilize them.

Ingredients:

• 1 kg of red cabbage;
• 2 beets;
• 2 carrots;
• 2 tbsp. l. salt;
• 4 cloves of garlic;
• 1 tsp red hot pepper;
• 1 liter of water;
• 100 ml of vegetable oil;
• 100 ml of vinegar;
• 1 cup of sugar;
• 3 peas of allspice;
• 3 black peppercorns.

Cooking method:

1. Wash and clean vegetables.
2. Separate the cabbage leaves from the head, cut into wide strips about 3 cm thick.
3. Grate carrots and beets for Korean carrots.
4. Combine all vegetables and place in a saucepan or small bowl.
5. Throw black and allspice on top, pour red pepper.
6. Dissolve sugar and salt in one liter of water, pour in vinegar and vegetable oil.
7. Bring the marinade to a boil, then let it cool slightly and pour over the vegetables.
8. Press down the vegetables with a lid or plate, put oppression on top.
9. Marinate cabbage for 3 days, then store in a jar in the refrigerator.

Now you know how to cook red cabbage for the winter according to the recipe with a photo. Bon appetit!

Every housewife can easily cook red cabbage for the winter, but for some reason this dish is found in conservation much less often than other vegetable salads. To surprise your relatives with a new vitamin treat, you just need to learn how to cook red cabbage from the recipes, and also remember the following recommendations:

• The best time to preserve red cabbage is in early October. It is at this time that the forks reach the level of ripeness that will allow them to be stored in jars for a long time;
• Before pickling cabbage, its leaves must be rubbed with salt. This procedure will make them softer and allow the dish to cook faster;
• Blanching the leaves will also help soften the leaves. Just cut the cabbage into the desired pieces and dip them in boiling water for 15 minutes;
• Red cabbage can be stored for a long time in a cool place even when fresh.

Why do we so undeservedly forget about a close relative of our ordinary cabbage, red cabbage? After all, it tastes just as good, and in terms of the composition of vitamins and trace elements it “holds” a high bar. It can also be fermented, marinated, make winter salads with vegetables, salt.

Canned red cabbage for the winter

Red cabbage in winter salads looks very attractive and tastes very decently combined with many vegetables, it is often made. it turns out to be just as crispy and juicy as white cabbage.

What is the difference between canning red cabbage? Well, probably only because you need to take into account the high sugar content in it, it tastes sweeter than white cabbage. In the recipe, this sometimes needs to be taken into account.

Delicious marinating recipe

Ingredients:

• 10 kg red cabbage
• 10 laurel leaves
• A glass of fine salt
• 10 peas of allspice and black pepper
• ten cloves
• To taste of cinnamon powder

For the marinade:

• 3 tablespoons vinegar essence
• A heaping tablespoon of salt
• 2 heaping tablespoons of sugar

How to pickle:

At the very beginning of the process, we rinse and sterilize the jars well so that they are clean and dry. It is better to wash with soda or mustard so that the smell of detergent does not remain.

We chop all the cabbage “into noodles”, pour it into a large bowl, add salt and rub it by hand, so we leave it for a couple of hours so that the juice stands out.

In order to make the marinade, mix sugar with salt and vinegar, stir so that everything dissolves well.

We pack in jars, crushing, evenly distribute the juice among the jars. In each jar, add spices in equal amounts on top and add the marinade, also in equal parts. Immediately close the cabbage under tin lids and hide in the cold. can be eaten after 2 weeks.

Red cabbage is not always suitable for salads or other dishes. But there are recipes for pickling red cabbage, thanks to which it will turn out to be a great addition to main dishes. Due to its structure and color, it will complement many dishes or become an appetizer.

With one fork of red cabbage, you can cook a large amount of pickled vegetables. The recipe uses pepper, cloves, lavrushka, which give aroma and taste. These spices are quite common in pickling, but cinnamon is not often used in such preparations. But such a mixture turns out to be very interesting.

Required Ingredients:

• Krasnokochanka - 1 fork;
• Cinnamon - 4 pieces;
• Allspice - 7 peas;
• Salt - 1.5 tbsp. l.;
• Carnation - 7 pieces;
• Black pepper - 15 peas;
• Sugar - 3 tablespoons;
• Water - 750 milliliters;
• Vinegar 9% - 500 milliliters.

Pickled red cabbage for the winter:

1. Rinse the vegetables well, sort out, in order to sort it out more conveniently, it is necessary to disassemble the pulp into separate leaves. Then it must be finely chopped into strips. For cutting, it is better to use special graters and knives, they will help you quickly cut, and the mass will turn out beautiful;
2. Transfer the prepared mixture to a jar, you can use one three-liter jar or several small jars;
3. Now it's time to prepare the marinade. Pour water into a saucepan, put on fire, add spices, mix, cook for 5-10 minutes, the fire should not be large. At the end of cooking, you need to add vinegar to the mixture, boil a little and remove from heat;
4. Now the pulp should be poured with the solution. For pouring, you can use hot or cold marinade. Hot marinade contributes to a faster pickling process, but if the workpiece will be used in winter, then you can pour the mixture with cold marinade;
5. The jar must be closed with a lid and put in a cold room.

Pickling red cabbage for the winter

Red cabbage is quite tender and does not require long cooking. It can be prepared for the whole winter, but you can try it in a few days. This recipe complements the main vegetable with carrots, this emphasizes the taste and makes it possible to use the workpiece as an independent dish.

Required Ingredients:

• Red cabbage - 1.5 kilograms;
• Fresh carrots - 1 fruit;
• Salt - 1 table. l.;
• Garlic - 2-3 cloves;
• Coriander - 1 table. l.;
• Sugar - 2 table. l.;
• Pepper - 0.5 table. l. peas;
• Cumin - 0.5 table. l.;
• Laurel - 2-3 leaves;
• Apple cider vinegar - 150 milliliters.

Pickled purple cabbage for the winter:

1. The pulp should be well viewed, get rid of pests, debris, rinse well, chop finely. Such a mixture will turn out to be more tender and pickled, more uniform;
2. Garlic should be peeled, finely chopped or chopped with a garlic press;
3. Peel, wash and grate the carrots on a large grater, just like chopping carrots in Korean. Then the carrots should be rubbed with salt, you can mash it, mix well and rub everything with your hands;
4. To cook the marinade, you need to combine water with spices, wait for it to boil, boil a little, add the required amount of vinegar, wait for it to boil and remove from the stove;
5. Now it’s worth mixing all the vegetables, putting them in jars, kneading, tamping a little and pouring hot marinade;
6. Prepared blanks are immediately rolled up with lids, turned over, put in a warm blanket and left for 1-2 days. You can just wait for them to cool completely and put them in the cool.

How to Quickly Pickle Red Cabbage

Cabbage pickles well, regardless of its variety, so you should try pickling the red cabbage variety. Due to the high content of vinegar, the mass is spicy, spicy and fragrant. Such a blank will be stored for a long time and decorate the table throughout the entire storage period.

Required Ingredients:

• Krasnokochanka - 2.5 kilograms;
• Carrot - 2 fruits;
• Garlic - 1 fruit;
• Vegetable oil - 1 table. false;
• Vinegar 9% - 140 milliliters;
• Sugar - 1.5 cups;
• Salt - 4 table. false;
• Water - 2 liters.

Instant Pickled Purple Cabbage:

1. Shred the cabbage into thin strips. The most delicious and appetizing snack is obtained if the vegetables are finely chopped, so you should use a grater or a special shredder for a food processor;
2. Carrots must be peeled, washed and also grated;
3. Mix the prepared vegetables well, knead, wait a bit and mix well again;
4. Peel the garlic, crush with a knife or cut into convenient pieces and add to the prepared vegetables;
5. Prepare jars in advance, wash without using cleaning products, as it is difficult to rinse the products from the surface of the jars. But you can use baking soda instead of cleaning products. Then the jars are sterilized at high temperatures;
6. Arrange the prepared vegetables in jars, tamp well, set aside for a while;
7. While the vegetables are giving the juice to cook the marinade, add all the necessary ingredients specified in the recipe, except vinegar, to the water, boil so that the mass is completely mixed and becomes homogeneous. Only after turning off the fire, add vinegar to the mixture, let the mixture stand for 1-2 minutes and immediately pour it into jars with vegetables;
8. Roll up hot jars with lids and put in a warm blanket so that they cool slowly.

How to Pickle Purple Cabbage

The recipe suggests preparing pickled red cabbage, which turns out to be quite spicy. It is perfect as an appetizer or an additional ingredient for vinaigrette. It turns out to be spicy, but you can wash it just before cooking, so that the extra spices are removed and the pulp becomes softer.

Required Ingredients:

• Red cabbage - 3 kilograms;
• Vegetable oil - about 1 cup;
• Garlic - 2 fruits;
• Sugar - 200 grams;
• Vinegar - 2 table. false;
• Water - 1.2 liters;
• Laurel - 5 leaves;
• Salt - 4 table. false;
• Chili ground - 1 tea. lies.

Marinating red cabbage in jars for the winter:

1. We put a pot of water on the stove to prepare the marinade;
2. While the water for the marinade is boiling, it is necessary to look at the pulp, rinse it, chop it and transfer it to a large container in which it will be convenient to mix the ingredients;
3. Peel the garlic, crush the pulp or chop it in another way, for example, pass it through a garlic press;
4. When the water boils, you need to add pepper, salt, granulated sugar to it, wait until it boils and boil a little, then add a measured amount of vinegar and vegetable oil, wait again for it to boil and immediately remove from heat. It is important that the solution should not be allowed to boil when vinegar is added to it;
5. Mix the pulp with garlic, mix well with your hands or with a large spoon, transfer to separate containers, carefully tamp;
6. Immediately pour the pulp with hot marinade so that it is completely covered with a solution;
7. Roll up the mass with lids and leave it in the room for 2-3 hours, the temperature should be at room temperature, at this time the vegetables are soaked with marinade, and the air temperature should not be cold;
8. Only after marinating can the blanks be transferred to cool places, for example, a cellar. In the cool, the mixture can be stored all winter or even longer, the main thing is to observe the proportions of the products and properly prepare the jars.

pickled blue cabbage recipe

A lot of acid is always present in pickled billets, it helps the mass to be stored for a long time. But for more reliable storage, it is necessary to properly sterilize the jars and prepare all the ingredients in the correct proportions. If the workpiece is not sterilized at the last stage, then it is better to store it in a cold room.

Required Ingredients:

• Red cabbage - 2-2.5 kilograms;
• Sugar - 70-80 grams;
• Salt - 70-80 grams;
• Vinegar - 4 table. false;
• Water - 1000 milliliters;
• Laurel - 5-6 leaves;
• Spices - 2-3 tablespoons.

Marinade for red cabbage and preparation of twist:

1. Before cooking, prepare the pulp. It is washed, chopped into thin straws, transferred to a separate container, a small amount of salt is added to the mass, everything is mixed well, crushed a little and left in the room for several hours. If the pulp is very hard, then you need to knead the mixture strongly and leave it in salt all night;
2. At this time, prepare jars, they are washed, sterilized at high temperatures;
3. Peel the garlic, cut into thin slices and arrange in jars;
4. Also put all the spices according to the recipe on the bottom of the containers;
5. Then you can stack chopped and salted vegetables;
6. Pour vinegar into the mass;
7. Separately, prepare the marinade from water and salt and sugar added to it. The marinade must be hot. It is with hot marinade that you need to pour vegetables, cover with lids;
8. Place blanks in boiling water, sterilize for 15-25 minutes. Sterilization time must be determined based on the size of the jars, large jars are sterilized for 25 minutes, and small jars are enough for 15 minutes;
9. When sterilization is completed, the blanks are transferred under the covers, turned over and left to cool. After that, the twists can be transferred to another storage location, it is desirable that it be dark and cool.

Cabbage should be present in the diet of any person, but not everyone likes white cabbage, it is a little tough and rough. But you can use other types of cabbage, for example, red cabbage. It is more tender and juicier than the white-headed variety of this vegetable.

For real gourmets, we also have cooking recipes, and.