Very tasty cabbage for the winter. Cabbage preparations for the winter: “Golden recipes. Cabbage salad for the winter in jars with bell peppers and tomatoes

Greetings to the housewives who are reading this article. Very soon, and someone is already starting to prepare cabbage for the winter. And here questions arise, especially for those who decided to marinate or salt cabbage for the first time, how to do it correctly so that the result is liked by the family. On my pages I have already told you how to cook or make.

I will share with you the most interesting, and most importantly proven recipes. There will be several of them, I advise you to try to cook each one, so that later you will know exactly how you like it. I hope my recipes will end up in your notebook with your favorite dishes.

Let's get down to business quickly, the main thing is to prepare in a good mood. Then you will definitely succeed. Don’t be afraid to experiment; your work will be appreciated without a doubt.

The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately spicy, the snack will be crispy and incredibly tasty.

List of vegetables and spices:

White cabbage – 250 g
Carrots - 1 pc.
White pepper - 1 piece
Chili pepper - 15 g
Vegetable oil - 3 tbsp. spoons
Vinegar 9% - 1 tbsp. spoon
Sugar - 2 teaspoons
Salt - to taste
Black pepper - a pinch

Cooking steps:

Grind the head of cabbage, this can be done with a knife or a special shredder. Then press it slightly with your hands, this is necessary to make it juicier.

Add carrots to the bowl with the cabbage, peel them and pass through a grater, preferably with small holes.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. Everything needs to be mixed thoroughly and rinsed thoroughly with your hands so that the juice is released from the vegetables.

After that, fill a clean jar specially prepared for the preparation. Cover it with a lid and place it in the refrigerator for a day.

Pickled cabbage can be served after 24 hours as an appetizer for main courses. And if you want to save this preparation for the winter, then put it in sterilized jars and roll up the boiled lids.

Good luck with your cooking and have a nice day!

Recipe for cabbage with beets without sterilization

Sweet and sour cabbage with beets will be a wonderful appetizer on your table. And what a color! It will undoubtedly only increase the appetite of the family. At the same time, cooking will not take you much time and effort. And if you add herbs and cucumbers to the finished dish when serving and season with vegetable oil, you will get a delicious salad.

List of vegetables and spices:

White cabbage – 1/2 pcs.
Beetroot - 1 piece
Carrots – 1/2 pcs.
Salt - 1 teaspoon
Sugar - 1 tbsp. spoon
Cloves - a handful
Bay leaf - 3 pcs
Black peppercorns - a handful

Cooking steps:

Shred the cabbage into a bowl, using your hands.

Peel carrots and beets and wash under running water. Chop the vegetables on a coarse grater and add to the cabbage.

Pour salt and sugar into a container with vegetables, mix thoroughly with your hands, as if squeezing.

Wash the jar with cleaning products and sterilize. Then place black peppercorns, cloves and bay leaves on the bottom.

Fill the jar exactly halfway with the vegetable mixture and add the spices again.

Fill the jar completely, try to pack the vegetables as tightly as possible into the jar. Place it in a deep bowl and place a press on top; I used a plastic bottle filled with water. The jar should stand in this state for about a week, while the cabbage needs to be pierced every day so that it is saturated with its own juices.

Enjoy the aromatic snack by seasoning with oil, even unrefined oil.

Enjoy your meal!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful, in my opinion, recipe out of many existing ones. Absolutely any housewife can do it, the main thing is to start. The cooking process is simplified by the use of brine; there is no need to construct a bend.

List of vegetables and spices:

White cabbage – 2 kg
Carrots - 2-3 pcs.
Bay leaf - 3-4 pcs.
Allspice peas - 5-6 pcs.
Water - 1.5 l
Salt - 2 tbsp. spoons
Sugar - 2 tbsp. spoons
Cranberry berries - optional

Cooking steps:

First, prepare the brine, fill the pan with water, which you then put on the stove. After boiling, add salt and sugar, stir until dissolved.

Finely chop the cabbage in a way convenient for you, remembering it a little with your hands.

The carrots must be peeled, washed under running water, and then chopped in a convenient way for you, on a grater or with a knife.

Mix chopped carrots and cabbage together in one deep bowl.

Place the vegetable mixture in thoroughly washed jars, adding layer after layer of peppercorns and bay leaves. You need to compact the cabbage as tightly as possible.

Pour the brine from the bowl into jars, which you place in a container so that the liquid leaking from the jars does not spill. Cover them with a thin cloth or gauze and leave them for several days, about a week. During these days, you need to periodically pierce the cabbage and pour the brine back into the jar, which will flow out.

The cabbage should be completely covered with brine; do not allow the top layer to dry out.

Then the snack is already quite edible. For winter storage, it is best to roll up the jars and put them in a cool pantry.

Cook with love, eat with pleasure!

Video on how to prepare sauerkraut in jars

A quick and very easy way to make sauerkraut for the winter. Crispy, juicy, and so delicious. Try it too!

Long-lasting preparations for you!

Korean cabbage - the best recipe for the winter

A spicy and aromatic snack will be at home on any table. Cabbage is a very healthy vegetable and quite versatile; you can prepare countless dishes from it. I offer a simple recipe that does not require any special knowledge from you.

List of vegetables and spices:

White cabbage – 1-1.5 kg
Ground black pepper, allspice - to taste
Dill seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Garlic - 3 cloves
Vinegar - 30 ml
Sugar - 1 tbsp. spoon
Salt - 1 tbsp. spoon
Vegetable oil - 30 g
Water - 1 l
Cranberry - to taste

Cooking steps:

The cabbage needs to be chopped into thin strips. If you have a food processor, it will make this task easier. Place the chopped vegetable in a deep saucepan.

In another saucepan, combine coriander and dill seeds, salt, sugar, and chopped garlic. Pour in vegetable oil and water, then mix thoroughly and place the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into a saucepan with cabbage, add vinegar and some cranberries, stir. Cover the container with a plate so that the cabbage does not float and is completely covered with marinade. You can also cover the pan with a lid. Leave it at room temperature to marinate for a day.

After a day, fill clean, sterilized jars with the snack, close them tightly with lids, you can even roll them up.

Store in a cool place.

Serve the appetizer with chopped herbs, eat with pleasure and treat your friends!

Instant cabbage - recipe for a 3-liter jar

An excellent snack option for boiled potatoes. Spicy cabbage will be wonderful in its taste. It can also be used to prepare salads or hot dishes.

List of vegetables and spices:

White cabbage – 2.5 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Salt - 2 tbsp. spoons
Sugar - glass
Vinegar 9% - 1/2 cup
Vegetable oil - 1/2 cup

Cooking steps:

Clean the head of cabbage from the top leaves, if necessary. Next, chop it on a special grater or using a knife or food processor.

Grind the pre-peeled carrots through a grater with large holes.

Combine the vegetables together, mix with your hands as if squeezing the cabbage and carrots.

Peel the garlic cloves and chop them very finely; this can be done using a garlic press. Add to cabbage and carrots, stir.

Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil and vinegar.

Pour the marinade over the cabbage; the vegetables should be completely covered with the marinade.

Cover the container with a lid and leave it like that for a day or a little more. During the process, the contents of the container must be mixed.

Once the time is up, fill the prepared clean jar with the winter quick snack.

Enjoy your meal!

Recipe for spicy cabbage in large pieces

A very successful recipe that is passed down in our family from generation to generation. Even true gourmets will enjoy the spicy cabbage. This appetizer can also decorate your holiday table, an excellent dish to accompany strong men's drinks.

List of vegetables and spices:

White cabbage - 4-6 pcs.
Garlic – 30 cloves

For marinade for 1 jar:

Salt - 3 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 2-3 pcs.
Bay leaf - 1 piece
Dill seeds - 1 tbsp. spoon
Vinegar - 3 tbsp. spoons
Water - 1.5 l

Cooking steps:

Prepare the cabbage; it needs to be cut into large pieces so that they easily fit through the neck of the jar.

Peel the garlic, cut each clove into several pieces. There is no need to chop very finely.

Before putting cabbage in them, rinse the jars thoroughly and sterilize them over steam or in the oven. Then start filling the jars, packing each piece as tightly as possible. At the same time, place a pan of water on the stove.

Add garlic to jars filled with cabbage, pour boiling water, and cover with lids.

In a separate pan filled with water, combine salt and sugar, stir, and bring to a boil.

Drain the hot water from the jars, place the spices in each jar, add vinegar, fill with marinade to the brim and roll up the lids.

Turn the rolled up jars upside down, and once they have cooled, move them to the place where they will be stored.

Good luck with your cooking and have a great day!

Video recipe for delicious pickled cauliflower

A simple and affordable way to prepare a great winter snack.

Bon appetite!

Preparing vegetable preparations requires time, which is sometimes not enough. The selection of recipes in this article is prepared for quickly preparing a delicious crispy, juicy, and also vitamin-rich snack.

Prepare healthy and tasty dishes for yourself and your loved ones. See you soon!

Cabbage is perhaps the most Russian vegetable. How can you imagine our winter without a plate of sour cabbage soup or aromatic sauerkraut with butter and sugar (yes, some people like it that way!). Since ancient times, cabbage has been salted and fermented in huge barrels. With the advent of glass jars with glass and then metal lids, a variety of ways to prepare cabbage became possible. This is not only pickled cabbage, but also various salads with cauliflower and white cabbage, cabbage rolls with vegetables and many other interesting recipes. Let's get started!

Gurian style salted cabbage. This is a method of salting in a bulk container. Cut small heads of cabbage into 8 pieces, crossing the stalk. Cut the peeled beets into 0.5 cm thick slices, chop the garlic coarsely, and also cut the celery root (to taste) into large pieces. Place a layer of beets on the bottom of the dish, then a layer of cabbage, sprinkle thickly with garlic and celery, then another layer of beets and so fill the dish to the top. Prepare the brine: for 1 liter - 1 tbsp. salt, pour boiling brine over the vegetables so that the brine covers them. This cabbage should be stored in a cool place.

Pickled white cabbage. It is prepared in a similar way, in bulk containers. Heads of cabbage are cut into sections into 8 parts, placed in enamel or glass dishes in layers, topped 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 onions,
50 g parsley,
50 g celery greens,
50 g parsley root.

Preparation:
Pour 2 tbsp into each sterilized half-liter jar. calcined vegetable oil, lay in layers of chopped chopped vegetables, compacting well. Add ½ tsp. salt, 1 tsp. sugar, 2 tbsp. 6% vinegar, 2 peas each of black and allspice, cover with lids, let stand for 1 hour. Then sterilize for an hour, not allowing the oil to spill out, for which the contents of the jars 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 pod of hot pepper.

Preparation:
Cut each head of cabbage into 4-8 pieces along with the stalk and place in boiling water for 5 minutes. Peel the peppers and blanch them in boiling water for 5 minutes. Cut the zucchini with peel, tomatoes, carrots into slices, coarsely chop the garlic, coarsely chop the greens. Lay in layers, sprinkle with herbs, carrots and garlic, pour in cooled brine (2 tablespoons of salt per 1 liter of water). Keep the cabbage for 3 days at room temperature, then put it in the cold.

Finely chop the red cabbage, calculating the amount for several liter jars. Blanch the shredded cabbage for 2 minutes in boiling water, then drain the water. Chop large, strong plums and blanch in boiling water for 1 minute. Place 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. 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 over cabbage.

Cabbage with tomatoes and sweet peppers

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

Preparation:
Finely chop cabbage, peppers, carrots, mix with salt. Cut the tomatoes in half. Lay the cabbage and tomatoes in layers, put pressure on them and put them in the cold.

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

Preparation:
Chop the cabbage coarsely, and also chop the pepper coarsely. Mix, add salt, whole hot pepper, place in a large bowl. Dilute honey in 1 liter of water and pour cabbage with this solution. Put pressure on it and put it in the cold.

Cabbage in beet juice

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

Preparation:
Cut the cabbage into large pieces, cut the plums crosswise so that the skin does not curl, mix with the cabbage. Add salt and spices, place tightly in a container and pour in beet juice. Press down with a weight and take it out into the cold.

Ingredients:
5 kg 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.

Preparation:
Chop the cabbage, cut the onion into half rings, the 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. Place hot into sterilized jars and seal.

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).

Preparation:
Chop the cabbage, cut the carrots into thin long strips, mix, place loosely in jars, pour boiling water over them and leave to cool. Meanwhile, prepare the brine: boil water with spices, let simmer for 1 minute. Drain the water from the jars of cabbage, pour in the marinade, add vinegar, and roll up. Turn over several times so that the vinegar is evenly distributed throughout the jar.

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

Preparation:
Prepare the brine: boil water with spices, cool, add vinegar and garlic. Cut the cabbage heads into 4-6 pieces, without removing the stalk, place beet slices between the leaves. Place the cabbage in a stainless steel bowl, fill it with brine, and put it under pressure. Keep warm for 3 days, then put in the cold.

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

Preparation:
Divide cabbage with dense heads into separate inflorescences, leaving no rough 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 of citric acid). Quickly rinse with ice water, place in jars, and add marinade and spices. Cover with sterilized lids, sterilize half-liter jars for 5 minutes, liter jars for 7 minutes, 2-liter jars for 15 minutes, 3-liter jars for 20 minutes. Roll up.

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

Preparation:
Cut white (or Chinese) cabbage into 4-6 pieces and pour in strong warm brine and leave for 3-4 days. Then grind the 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 pressure for souring. If the cabbage produces little juice, you can add water. The cabbage is ready when it ferments, like regular sauerkraut. Keep refrigerated.

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

Preparation:
Prepare a spicy paste - dilute ground pepper with a small amount of warm water, add salt and sugar, chop the herbs (you can use a blender), squeeze the garlic through a press, mix everything thoroughly. Cut the cabbage into 4-6 pieces, coat each leaf thoroughly, put the cabbage in tight bags, tie it and put it in the refrigerator for a week. Make sure that the bags are tightly tied so that the released juice covers the entire cabbage, and the smell does not penetrate into 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. This cabbage can be stored for no more than a month.

Ingredients for a 3 liter jar:
2 kg 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.

Preparation:
Cut the cabbage into large squares to create stacks of cabbage leaves. Place the “stacks” in jars, sprinkle with sticks of carrots, beets, and cloves of garlic, press down well. Pour in vegetable oil, a glass of vinegar, and cooled brine. Leave for 3 days at room temperature, then refrigerate.
Pickled cabbage rolls. Prepare vegetable cabbage rolls: grate fresh carrots on a Korean carrot grater, 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, place in a bowl and fill with brine prepared from equal parts of 9% vinegar and vegetable oil, put under pressure. After 2 days, the cabbage rolls are ready.

Ingredients:
2 kg cauliflower,
1.2 kg 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.

Preparation:
Divide the cabbage into inflorescences and blanch in boiling salted and acidified water. Grind the tomatoes, peppers and garlic, pour the resulting mixture into a saucepan, add salt, sugar, butter and heat to a boil. When the mixture boils, add cabbage inflorescences and herbs into it and simmer over low heat for 10-15 minutes. At the end of cooking, add vinegar and remove from heat. Place hot in sterilized jars and roll up.

Ingredients:
5 kg 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.

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

Ingredients:
3 kg 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.

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

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

Larisa Shuftaykina

"- cabbage salad for the winter. 10 recipes for very tasty, popular appetizers that will decorate your table and diversify your menu in the winter season.

In our country, cabbage is probably the most widespread and important vegetable grown in agriculture.

It grows all over the world, except, of course, in the north and deserts.

Already in the Stone Age, people grew this vegetable, and the famous ancient mathematician Pythagoras himself was involved in its healing properties and selection.

And now this wonderful vegetable has hundreds of varieties.

Variety "Kale"

Cabbage has also become widespread as an ornamental plant, beautifully decorating city flower beds, for example, the “Kale” variety, which is healthier than white cabbage, although it has not yet become widespread in our country.

In Rus', after September 27, there was a tradition for all the people to prepare cabbage for the winter; the time of cheerful evenings began - cabbage parties, which lasted two weeks. This is where the name of the modern form of funny theatrical performance comes from.

So, the conversation will focus on how to prepare a cabbage appetizer for the winter.

I offer you the best proven recipes, cook it and you won’t regret it

Cabbage salad for the winter with carrots, bell peppers and onions

Ingredients:

300 gr. carrots
1.5 kg cabbage
300 gr. bell pepper
300 gr. Luke
105 gr. Sahara
1.5 tbsp. l. salt
150 ml vegetable oil
150 ml vinegar 9%

Preparation:

Finely chop the cabbage. Grate carrots on a coarse grater

Peel the pepper from seeds and cut into thin strips. Cut the onion into small cubes

Mix prepared vegetables in a large bowl

Add oil and vinegar. Add sugar, salt. Mix everything thoroughly

Place the finished salad tightly in sterilized jars so that the vegetable mass is in brine, and roll up with sterilized lids

Kuban salad of white cabbage with peppers, tomatoes, carrots and onions

Ingredients:

White cabbage – 250 g
Carrots – 150 g
Bell pepper – 150 g
Onion - 150 g
Tomatoes – 250g
Cucumbers – 150 g
Chili pepper - 0.5 pcs
Salt - teaspoon with a slide
Sugar – 10 – 15 g
Ground paprika - 0.5 tsp.
Vinegar 9% – 15 ml
Vegetable oil - 50 g
Allspice - 4 - 5 peas

Preparation:

Finely chop the cabbage
Cut the onion into thin half rings
Finely chop hot pepper
Cut tomatoes into slices
Cut cucumbers into half circles
Add salt, sugar, paprika, oil, vinegar, bay leaf, peppercorns
Mix everything thoroughly, leave for 2 hours, stir the vegetables every 30 minutes
Put on fire, bring to a boil, from the moment of boiling simmer for 20 minutes, stirring
Place in sterilized jars and seal with sterilized lids.

Cabbage salad for the winter with tomatoes, carrots in jars

Ingredients:

1 kg cabbage
3 carrots
4 pcs tomatoes
5 tooth garlic
2 onions
st. spoon ground coriander
bunch of parsley
Art. lie with a heap of salt
100 g sugar
100 ml vegetable oil
12 tbsp. lie vinegar 9%
150 ml water

Preparation:

Finely chop the fork into thin strips

Peel the carrots and grate them on a coarse grater

Cut tomatoes into small slices

Cut the onion into half rings

Grate the garlic on a fine grater

We chop the greens not very finely

Mix chopped vegetables, except tomatoes, add coriander. Mix everything well

For the marinade, pour water and oil into the pan. Add salt, sugar, mix everything

Place on fire, bring to a boil, stir until salt and sugar dissolve, remove from heat

Add vinegar and stir. Add tomatoes and herbs to vegetables. Pour the marinade, mix everything thoroughly, leave for 1 hour

Place the salad in sterilized jars

Roll up with sterilized lids and let cool

Recipe for a delicious cauliflower salad with garlic and carrots

Based on 6 cans of 700 g each:

3 kg cauliflower
3 carrots
4 heads of garlic
3 hot peppers
2 bunches curly parsley

For the marinade:

1.5 liters of water
1 tbsp. Sahara
1 tbsp. vegetable oil
3 tbsp. l. salt
15 allspice peas
1 tbsp. vinegar 9%

Preparation:

Coarsely chop the parsley and place it in the first layer in a dish, not an aluminum one.

Cut the garlic into slices and place in the next layer

Grate the carrots into thin slices and place in the next layer

Peel the pepper from seeds, cut into half rings, 1 cm wide. Add to the vegetables on top

Lay out the cabbage, disassembled into inflorescences

For the marinade, put water in a saucepan on fire and bring to a boil. Add sugar, butter, salt, peppercorns, vinegar

Pour marinade over the vegetable mixture, cover with a flat plate, place the weight, and leave for 1 day. After a day, stir the whole mixture thoroughly

Place in sterilized jars, compact tightly, fill with marinade, cover with sterilized lids

Place the jars in a large container, line the bottom with a towel, and fill with water.

Pasteurize for 20 minutes from the moment of boiling, when finished, tighten the lids tightly

Delicious winter cabbage salad in Korean style with bell pepper

Have to take:

1 kg cabbage
4 cloves garlic
3 bell peppers
2 carrots
1 onion
6 tbsp. l. vegetable oil
5 tbsp. l. Sahara
2 tbsp. l. salt
1.5 tbsp. l. acetic acid 70%
1 tsp. black pepper
1 tsp. hot red pepper

Preparation:

Cut cabbage into medium cubes
Peel the pepper from seeds and cut into strips 1 cm wide
Peel the carrots and grate them on a Korean grater
Place vegetables in a saucepan
Add pepper mixture, salt, sugar, mix thoroughly
Pour in acetic acid and stir again
Cut the onion into large cubes
Heat oil in a frying pan, fry until translucent
Pass the garlic through a press and add to the onion
Place the still hot onions and garlic into a saucepan, stir and leave for 1 hour.
Place the salad in sterilized jars and cover with sterilized lids.
Line the bottom of a large container with a towel and set out the jars, fill with water
Sterilize 1 liter jars - 20 minutes, 1.5 liter jars - 30 minutes
Close the lids tightly, turn the jars over, cover with a warm cloth, let cool

Cabbage salad for the winter “To fly away” with carrots in jars without sterilization

Have to take:

1 kg cabbage
4 medium carrots
6 cloves garlic
0.5 tbsp. water
0.5 tbsp. vegetable oil
1 tbsp. l. salt
0.5 tbsp. Sahara
10 tbsp. l. vinegar 9%

Preparation:

Shredding cabbage
Grate carrots on a coarse grater
Pass the garlic through a press
Mix everything thoroughly, kneading it with your hands.
Pour oil into water, add sugar, salt
We put the marinade on the fire, bring to a boil, stirring until the sugar and salt dissolve
Remove from heat, add vinegar
Pour the marinade over the vegetable mixture, stir, cover with a flat plate, and leave for 2 hours.
Place the finished salad in sterilized jars and seal the sterilized jars tightly.

Recipe for cauliflower salad in tomato juice and vinegar for the winter

Ingredients:

2 kg cauliflower
2 kg tomatoes
200 g bell pepper
50 g garlic
100 g sugar
2 tbsp. lie salt
glass of vegetable oil
150 ml vinegar 9%

The weight is indicated for already prepared, cut vegetables. Calculation for five 1-liter cans

Preparation:

Wash the tomatoes, pour boiling water over them, leave for 1-2 minutes, remove the skins
Grind in a blender
Remove seeds from pepper and cut into strips
Add salt, sugar, butter
Place over medium heat and bring to a boil
Place the cabbage, disassembled into inflorescences
Bring to a boil, cover with a lid, cook for 20 minutes over low heat.
Arrange vegetables in sterilized jars, close tightly with sterilized lids
Turn the jars over, wrap them in a warm cloth and leave until completely cool.

Cabbage salad for the winter “Fergana” with tomatoes, cucumbers and bell peppers

Ingredients:

3 kg cabbage
3 kg red tomatoes
2 kg cucumbers
1.5 kg red bell pepper
2 kg carrots
2 kg white onion
200 gr. vegetable oil
10 gr. ground black pepper
3 tbsp. l. acetic acid 70%
5 tbsp. l. salt
3 bunches of dill
3 bunches of parsley

Preparation:

Finely chop the cabbage
Cut tomatoes into small cubes
Remove seeds from pepper and cut into thin strips
Grate carrots on a Korean grater
Cut cucumbers into medium cubes
Cut the onion into small cubes
Finely chop the greens
Add sugar, salt, pepper, vinegar, oil
Mix everything thoroughly
Divide the vegetable mass into sterilized 1 liter jars
Sterilize for 1 hour, roll up with sterilized lids
Turn over, cover with a warm cloth and leave until completely cool.

Delicious red cabbage salad in jars with onions and peppers

Required Products:

1 kg red cabbage
300 gr. bell pepper
3 onions
8 tbsp. l. vegetable oil
250 ml water
4 tbsp. l. vinegar 9%
1 tsp. Sahara
2 carnations (buds)
Bay leaf
7 black peppercorns
5 allspice peas
1 tbsp. l. salt

Preparation:

Shred the heads of cabbage
Remove seeds from pepper and cut into strips
Cut the onion into half rings
Add salt, stir, leave for 10 minutes
Bring water to a boil, add sugar, pepper, bay leaf to taste, cloves
Boil for 5 minutes, add vinegar
Place vegetables in sterilized jars
Heat oil to 70 degrees
Fill the jars with hot marinade and add oil on top
Cover with sterilized lids, sterilize
Roll up the lids and let cool

Video recipe for preparing cabbage salad with vegetables for the winter

How nice it will be to open a jar of salad and potatoes on a cold winter day and remember the hot summer.

If you have your own original, interesting recipes, share them with readers in the comments, I will be very grateful to you

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Greetings, my dears!

Today’s article is devoted to the winter preparation of cabbage - an unusually healthy vegetable that retains all its beneficial properties both in pickled and stewed form. It is especially valuable because it contains vitamin U, which is very rare in nature and has a beneficial effect on the human digestive system, even healing ulcers.

Sauerkraut juice has the properties of curing hangover syndrome, and its pickled fruits, consumed before a feast, help protect the body from severe intoxication. Moreover, this vegetable is a record holder for vitamin C content. Therefore, to avoid its deficiency in winter, it is enough to eat 100 g of sauerkraut daily.

The only people to whom it can cause discomfort are pregnant and lactating women, and even then not always. Unfortunately, cabbage was not suitable for me during pregnancy, as it contributed to excessive gas formation. And during breastfeeding it is not recommended to use it, so as not to provoke.

When preparing preparations with this vegetable, almost all recipes use vinegar or its essence, as well as vegetable oil. Cooking cabbage for the winter is quite easy and quick. After all, as a rule, a complete and tasty snack or even an independent dish is ready within a few hours.

This salad turns out so tasty and healthy that it instantly flies off the table. Therefore, so that your household does not reproach you for being thoughtless, prepare more of this yummy food.

Ingredients:

1 kg cabbage
3-4 carrots
5-7 cloves of garlic
0.5 glasses of water
0.5 cups sugar
1 tablespoon salt
10 tablespoons vinegar 9%

Shred the cabbage, grate the carrots, and chop the garlic. Mix everything well.

Prepare the brine: add vegetable oil, sugar and salt to a saucepan with water.

Place on the stove and wait until it boils. Don't forget to stir our brine regularly.

Add vinegar to the saucepan.

Pour the prepared marinade over the cabbage.

We thoroughly crush our winter salad. Cover with a lid to let it sit for 2-3 hours, then close it in jars.

Recipe for winter cabbage pieces with beets

This vitamin snack is very easy and quick to prepare. Reader Svetlana from the city of Vitebsk shared the secret of its preparation with me. Try it, and you will definitely thank her for such a wonderful preparation!

Take:

Cabbage – 1 pc.
Beetroot – 1 pc.
Garlic – 3-4 cloves
Bay leaf – 3-4 pcs.
Peppercorns – 5-6 pcs.
Salt – 2 tablespoons
Sugar – 150 gr.
Vegetable oil - half a glass
Vinegar 9% – 150 gr.
Water – 1 liter

Cooking method in stages:

Cut out the head of cabbage and cut the cabbage into petal pieces.

Cut the garlic into slices, beets into strips.

Add salt, sugar, vinegar and vegetable oil to a saucepan with water. Stir, put on fire and bring to a boil.

Place the cabbage with beets and spices in a separate container or jar.

Pour boiling marinade into our preparation.

Close and press down so that the cabbage is completely immersed in the marinade. When it cools down, put it in a cool place and enjoy an excellent healthy snack the next day. Bon appetit!

Five minutes in a jar under iron lids - a very tasty winter cabbage recipe

The highlight of this snack is that it is easy to prepare, and after 2-3 hours it can even be placed on the holiday table. Of course, it is also eaten quickly and easily, which is why it is called five-minute.

To prepare we will need:

Cabbage – 1 kg
Carrots – 1 pc.
Garlic – 3 cloves
Bay leaf – 2 pcs.
Dried hot pepper – 1 pc.
Water – 600 ml
Vinegar 6% – 125 ml
Vegetable oil – 125 ml
Salt – 30 gr.
Sugar – 100 gr.

Cooking method in stages:

Shred the cabbage.

Grate the carrots, chop the garlic and pepper.

Place bay leaf, salt, sugar in a bowl, pour boiling water over it all and mix thoroughly.

Add pepper, garlic and carrots to the cabbage and mix.

Add vegetable oil. Add vinegar to the brine.

Pour hot marinade into our five-minute bowl. We compact the cabbage and leave it in the brine for 2-3 hours. A tasty and quick dish is ready!

How to cook pickled cabbage without sterilization?

And this wonderful preparation will appeal to those who do not like to sterilize jars. At the same time, the dish turns out incredibly tasty, aromatic and spicy. So try it for your health!

Prepare:

2 kg cabbage
2-3 pcs. carrots
4-5 cloves of garlic
0.5 liters of water
1.5 tablespoons salt
0.5 cups sugar
0.5 cups vinegar 9%
0.5 cups vegetable oil

Cooking method in stages:

Cut the cabbage into slices 2-3 cm wide. Cut out the hard parts of the head of cabbage.

Cut the carrots into strips.

Boil water and add salt, sugar, vinegar and vegetable oil to it. Stir until the salt and sugar are completely dissolved.

Place cabbage, carrots, and garlic in layers in a saucepan.

Pour in hot marinade. Cover it.

Press the cabbage on top with a press so that it marinates thoroughly. After a couple of days, the vitamin snack is ready.

Preparing cabbage for the winter in pieces in brine

My aunt loves to cook this recipe. Her snack turns out appetizing, crispy and juicy - you'll lick your fingers!

Ingredients:

Cabbage
Carrot
Garlic – 4-5 cloves
Water – 1 liter
Acetic acid 70% – 1 tablespoon
Salt – 1 tablespoon
Sugar – 8 tablespoons

Cooking method in stages:

Add salt and sugar to a liter of water and place on the stove. When the marinade boils, add acetic acid to it.

Cut the cabbage into large pieces and place them tightly in the jar.

Grate the carrots and sprinkle some of the vegetable on the cabbage layer.

Squeeze a clove of garlic onto each layer.

Fill the jar with boiling marinade.

Let the cabbage stand in this form without a lid for a day. When it has cooled completely, close it the next day with a nylon lid and put it in the refrigerator.

Early Korean cabbage: prepared in a jar according to a simple recipe

If the first cabbage has already grown in your summer cottage, be sure to cook it in Korean - you won’t regret it. I recommend trying this appetizer for everyone who loves spicy food, but doesn’t have a lot of free time to prepare culinary delights every day.

We will need:

1 kg cabbage
2 pcs. carrots
1 PC. red hot pepper
3 cloves garlic
100 ml vegetable oil
1 tablespoon acetic acid 70%
3 tablespoons sugar
1 tablespoon salt

Cooking method in stages:

Cut the cabbage into large pieces, chop the carrots into strips.

Cut the pepper into rings without removing the seeds.

Crush the garlic into the cabbage and combine all ingredients in one bowl.

Place a pan of water on the stove and add salt and sugar to it. Let the brine boil, then pour vegetable oil and acetic acid into it.

Pour the boiling marinade over the cabbage and leave to cool at room temperature for three hours. Then put the workpiece into jars and put it in the refrigerator for storage.

Recipe for stewed cabbage for the winter

If you prepare a dish using this technology, you will kill several birds with one stone: save the cabbage and provide yourself with a preparation that can be used as a filling for pie, borscht and lazy cabbage rolls.

Take for preparation:

Cabbage – 1 kg
Carrots – 200 gr.
Tomato paste – 1 tablespoon
Ground pepper – ¼ teaspoon
Bay leaf – 3 pcs.
Salt, sugar - to taste

Cooking method in stages:

First of all, chop the cabbage the way you like.

Grate the carrots on a coarse grater.

Dilute tomato paste in 0.5 cups of water and pour it into the cabbage and carrots. Mix everything well, add bay leaf.

Place in a pressure cooker and after boiling, simmer for another 20 minutes. Attention: add salt at the end of cooking to taste!

Place the cabbage in jars, add a dessert spoon of 9% vinegar to each and sterilize them for 10 minutes, after placing a cloth or a special stand on the bottom of the pan.

Screw the lids on the finished jars, wrap them in a blanket and leave them in the kitchen until they cool completely.

Cabbage with mushrooms and bell peppers in a jar - a winter preparation for a quick dinner

This recipe will be especially relevant and useful for busy women who do not have time to devote themselves to creating culinary masterpieces every day. This healthy dish will come in handy for preparing a quick dinner, because you can simply heat it up and feed your household.

Prepare for 1 kg of cabbage:

Mushrooms – 200 gr.
Bell pepper – 1 pc.
Carrots – 200 gr.
Onion – 1 pc.
Salt – 1 tablespoon
Sugar – 3 tablespoons
Vinegar 9% – 100 ml
Vegetable oil – 100 ml

Cooking method in stages:

Shred the cabbage. Grate the carrots to prepare vegetables in Korean style.

Cut the onion and bell pepper into half rings.

Mix the prepared ingredients in a frying pan, add salt, sugar, vinegar and vegetable oil.

Finely chop the mushrooms and place them in the pan. Stir the salad and simmer it for one hour.

Place the finished dish in pre-sterilized jars, close them and leave to cool under a blanket.

Video on how to cook cabbage for the winter in a jar

Did you know that sauerkraut is superior to many modern probiotic complexes carefully advertised by greedy manufacturers? At the same time, it not only eliminates many digestive problems, normalizing the intestinal microflora, but also saturates the body with vitamins.

In addition, such a snack increases hemoglobin, improves the functioning of the cardiovascular system, and strengthens the skeletal system. I hope that now you have an incentive to make cabbage preparations for the winter. Therefore, I suggest you watch the following video so as not to put off useful and important things for later.

Well, which recipe did you like best, my dears? Be sure to share your opinion in the comments, it’s important for me to hear it. See you again on the blog!