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, the most different ways cabbage preparations. This is not only pickled cabbage, but also various salads with cauliflower and white cabbage, cabbage rolls with vegetables and many others. 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 slices 0.5 cm thick, chop the garlic coarsely, and chop the celery root (to taste) as well. in 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, and 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). Soak the cabbage for 3 days at room temperature, then take it out into 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 (per 1 liter of water - 50 g salt, 50 g 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 citric acid). Sprinkle quickly ice water, put in jars, pour marinade with spices. Cover with sterilized lids, sterilize half liter jars- 5 minutes, liter - 7 minutes, 2 liter - 15 minutes, 3 liter - 20 minutes. Roll up.
Ingredients:
10 kg 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 a small amount of ground pepper 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. Fill vegetable oil, a glass of vinegar, 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 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 cut 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 the most different recipes fermentation and pickling of cabbage on our website. But this is material for a separate article. Happy preparations!
Larisa Shuftaykina
Cabbage is a healthy, traditionally Russian vegetable, without which it is impossible to imagine family table in any season. How can you do without borscht, cabbage soup, cabbage soup, especially when the vegetable season is over? This is where our art of preparing for future use comes to the rescue. Any cabbage: white, red, cauliflower, kohlrabi can be preserved for a long time. Cabbage preparations for the winter are tasty and healthy! Just look at the queen of winter tables - sauerkraut, rich in vitamin C. But you shouldn’t limit yourself to preparing only sauerkraut or pickled white cabbage for the winter. Very interesting and tasty, for example, cauliflower for the winter, marinated in jars.
Every experienced housewife knows a lot of recipes for delicious cabbage for the winter. These are various cabbage salads for the winter, cabbage solyanka for the winter. After all, the housewife’s task is not only to preserve all the benefits of the autumn harvest for the winter, but also to significantly simplify the cooking process during the cold season. Delicious winter cabbage is always ready to help. Cabbage salads are made with the addition of various vegetables. Cucumbers with cabbage for the winter, carrots and cabbage for the winter, cabbage with cucumbers and tomatoes for the winter, etc. are excellent. Cucumber and cabbage salad for the winter is generally a classic for winter dinners. If properly processed, such salads can be stored long time without loss taste qualities. Don’t give up this pleasure, start making cabbage preparations. Moreover, there is a choice: you can make cabbage for the winter in jars, you can pickle cabbage for the winter, you can ferment it, salt it, chop it in salads, etc.
In general, as soon as cabbage is prepared for the winter, the recipes for this dish are varied. All of them are worthy of your attention, but you should take a closer look at the photos of cabbage for the winter. Recipes with photos of such a winter treat will help you choose the option you need.
We think we have raised actual topic– harvesting cabbage for the winter, recipes and tips from experienced chefs- at your service:
Later cabbage is more valuable for preparations; it contains more sugar;
A mature head of cabbage is large and strong. Its leaves are light and shiny, without visible cracks or spots;
The stalk should be thrown away during all processing and chopping methods, because it is in it that all the negativity accumulates;
Cabbage should be pickled using apple cider vinegar, wine vinegar or citric acid. Our grandmothers used aspirin, try it too;
You cannot use aluminum containers for pickling cabbage; take glass, enamel or wooden containers;
Remember that when adding beets or bell peppers to salads, your dish will be sweet;
An open jar of salad must be used quickly, because... in a few days it will be tasteless;
If you fry the pickled cabbage a little, it will become an excellent filling for pies, dumplings, etc.
Crispy and appetizing cabbage for the winter is one of the simplest and healthiest preparations. It can be eaten as a separate dish or a savory snack, and can also be used as an ingredient for complex salads and soups.
Pickled cabbage for the winter
It must be said that preparing snacks for the winter is a profitable business.
Firstly, it’s quick, since chopped vegetables need to be poured with marinade and wait 1-2 days.
Secondly, this is a budget option for harvesting, especially if all the vegetables are grown in your own garden.
Thirdly, it is low-calorie and tasty, so when eating cabbage, you don’t need to worry about how it will somehow affect your figure.
The main ingredients are cabbage, large carrots and a few cloves of garlic.
Other components:
- sugar – 30 g;
- salt – 2 tbsp. l. without slide;
- vinegar – 5 ml.
The last ingredient can be replaced with natural vinegar. Instead, lemon juice or citric acid powder is often used. Pickled cabbage requires a standard set of spices - bay, black and allspice.
If desired, you can add celery, cloves, cinnamon, coriander or dill seeds.
Procedure:
- Shred the cabbage. Carrots can be cut into neat circles - it looks very impressive.
- Place peeled garlic, bay and pepper on the bottom of the jar. Fill it tightly with vegetable mass.
- Boil 1000 ml of water, add salt, sugar and cook over low heat for 7-8 minutes.
- Pour the marinade over the vegetable mixture and only then add vinegar.
All that remains is to close the jar with a lid and place it in warm place until completely cooled.
How to pickle cabbage in jars?
It is more convenient to salt cabbage in jars.
For a large head of cabbage you will need the following products:
- carrots – 0.5 kg;
- salt – 40 g;
- sugar – 20 g;
- laurel – 3 leaves;
- dill - a few seeds.
Cabbage in jars is one of the most convenient ways of pickling.
Preparation:
- Chop the prepared vegetables.
- Mash the cabbage well with salt until it releases juice. After this, add the remaining ingredients and mix vigorously.
- Pour the mixture into jars, compacting it carefully.
Hello, dear friends! Today I will tell you how you can very tasty prepare pickled cabbage for the winter in jars. After all, the harvest of our heads of cabbage will begin very soon.
They make a lot of things out of this vegetable - they stew it, and it’s great for salads. And the kind of cabbage soup or borscht that comes out of it is simply finger-licking good. And on festive table Such preparations are simply a necessary thing, do you agree?
That's why I went out of my way today and prepared a lot for you. simple recipes cabbage preparations for the winter. But there are so many ways that it’s simply impossible to describe everything. I'll show you my favorite options.
I would like to remind you that for our purposes we need mid-late or late varieties. They are best suited for such preparations, as the heads of cabbage are denser and crispier.
We will start with the simplest and most classic method. It turns out so crispy with a sweet and sour taste. You can actually add salt and sugar according to your own taste.
When I was first given this recipe, it also instructed me to add 2 acetyl tablets. But I don’t put them in, because I think that aspirin does not bring any benefit to the preparations. This is just my personal opinion. You can put it in if you want.
Ingredients for a 3 liter jar:
- Cabbage - 1.5 kg
- Carrots – 400 gr
- Salt - 1.5 tablespoons
- Sugar - 2 tablespoons
- Vinegar essence – 10 ml (dessert spoon)
- Hot boiling water
Preparation:
1. Chop the cabbage and grate the carrots on a coarse grater (you can use attachments for Korean carrots). Place the vegetables in a convenient deep bowl and mix evenly.
2. Then transfer everything into a prepared sterilized jar. Sprinkle salt, sugar and vinegar essence on top. Make a puncture in the middle with a knife, like a hole. And slowly pour hot boiling water into this hole. The water should cover everything to the top.
To make it easier for boiling water to pass to the bottom, pierce it with a knife in different places so that the free space is filled with water.
And in winter you will open and enjoy wonderfully crispy pickled cabbage. It is suitable for salads and borscht.
Recipe for instant crispy cabbage for winter in 3 liter jars
For those who don’t have the patience to wait a long time for the preparations to be ready, I give this recipe instant cooking. This cabbage can be eaten within a day, or it can be stored until cold weather.
Ingredients:
- Cabbage - 2 kg
- Carrots – 400 gr
- Garlic - 4 cloves
- Water - 0.5 l
- Peppercorns – 10 pcs.
- Bay leaf - 3 pcs
- Salt - 2 heaped tablespoons
- Sugar - 3 heaped tablespoons
- Vinegar 9% – 125 ml
- Refined vegetable oil - 125 ml
Preparation:
1. Chop the cabbage, grate the carrots on a coarse grater, and cut the garlic into several pieces. And put everything in a deep bowl and mix evenly.
2. Pour water into the pan and bring to a boil. Then add peppercorns, bay leaves, salt, sugar and vegetable oil. Place on the fire and when it boils, leave for another 5 minutes. At the very end, add vinegar and turn off.
3. Place the chopped vegetables very tightly in a 3-liter jar and compact them with your hands. And then pour in the hot marinade.
4. Close tightly with the nylon lid. Turn the jar a little to disperse the marinade inside. Leave for 12 hours at room temperature, and then you can put the jar in storage or eat right away.
Marinated Georgian cabbage with beets for the winter
Try this recipe too, with beets and large pieces. This recipe is also called “Georgian style”. Here the vegetables are selected in such a way that the aroma is simply unique - spicy, sour and sweet. For lovers of spicy tastes this will be the best.
Ingredients:
- Cabbage - 4 kg
- Beetroot – 1 kg
- Capsicum bitter pepper – 2 pcs.
- Garlic - 1 head (large)
- Black peppercorns - 1 level tablespoon
- Dill umbrellas (you can take dried ones) - 4-5 umbrellas per jar
- Salt - 8 tablespoons
- Sugar - 8 tablespoons
- Bay leaf - 16 pcs
- Vinegar 9% – 120 ml
- Water - 5 liters
Preparation:
1. Cut the cabbage into large pieces. Peel the beets and cut into thin slices of any shape. Cut the garlic into halves. Hot peppers cut into small pieces.
2. Place the first layer of beets in sterilized jars, then pieces of white beets, lightly compacting them. Next, add 3 bay leaves, a few peppercorns, and three cloves of chopped garlic. Place 2 dill umbrellas and 1/4 chopped hot pepper.
4. Now let's make the marinade. Pour water into a saucepan and bring to a boil. Add sugar, salt and vinegar. Stir thoroughly until the sugar and salt are completely dissolved, then turn off. Then fill the jars to the very top. Cover with lids.
Place some cotton napkin or towel on the bottom of the pan to prevent the jars from bursting.
5. Then turn the jars over and cover them with a blanket. Leave it like this until it cools completely. Then place the jars in a cool place and in a week our preparations will be ready for use. You can eat them now or leave them until winter.
The best recipe for crispy pickled cabbage with vegetables, like a salad
Oh, friends, this is such an amazing salad. Be sure to try this method. Unlike the previous recipe, here the emphasis is on the sweet side.
Ingredients:
- Cabbage - 5 kg
- Sweet pepper – 1 kg
- Carrots – 1 kg
- Onion - 1 kg
- Vegetable oil - 0.5 l
- Vinegar 9% – 250 ml
- Salt - 4 tablespoons
- Sugar - 1.5 cups
Preparation:
1. First you need to prepare all the vegetables. Finely chop the cabbage. Cut the onion into small cubes. Grate the carrots. A Bell pepper remove seeds and cut into small pieces.
2. Place all the vegetables in a deep bowl. Add salt, sugar, vegetable oil and vinegar. Mix everything evenly.
3. Then compact the vegetables tightly into 3 liter jars. From the suggested amount of ingredients you get two filled jars and a little more for the salad.
4. Put them in open form in the refrigerator for two days for fermentation. Then close the lids and store in a cool place until winter.
Early pickled cabbage in jars - a very tasty recipe
Early varieties of cabbage are usually more tender and not very dense. But it may also be quite suitable for pickling. She doesn't have very good heads of cabbage big size. The main thing when choosing is to make sure that it does not have any damage.
Ingredients:
- Young cabbage - 200 gr
- Carrots - 1 pc.
- Peppercorns - 4 pcs.
- Bay leaf - 1-2 pcs
- Cloves - 2 pcs.
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
Preparation:
1. Finely chop the white cabbage. Grate the carrots on a coarse grater. Stir, place the vegetables tightly in a sterilized jar and compact.
2. Pour hot boiled water into the jar with vegetables. Leave to sit for 15 minutes. Then drain and return the marinade to a boil.
Pour it into the jar a second time and leave for 15 minutes. Drain back into the pan. Add salt, sugar, peppercorns, cloves and bay leaf. Place on the fire and bring to a boil.
3. Pour the prepared marinade over the cabbage in a jar. Close the lid tightly, turn it over and wrap it with a blanket. Leave it until it cools completely, and then store it until winter. It can be stored either at room temperature or in a cool place.
Video recipe for pickled cabbage in jars with an iron lid
For those who like to cook from a video, I suggest watching a very simple and uncomplicated recipe. The author calls him “Lazy Man”. Cabbage is cut into large pieces. But, nevertheless, cabbage this way turns out very tasty and crispy.
Ingredients:
- Cabbage
- Garlic - to taste
- Hot pepper - to taste
- Bay leaf - to taste
- Black peppercorns - to taste
- Water - 1.5 l
- Salt - 2 tablespoons
- Sugar - 1/2 cup
- Vegetable oil - 1/2 cup
- Vinegar 9% - 1 glass
Well, I've come to the end. I'm done for today, but there's a lot more to come delicious recipes preparing preparations for the winter from cabbage. Because there are simply a huge number of these methods. So take notes and get ready.
Delicious winter cabbage is a welcome guest on every table. Everyone loves to crunch on juicy cabbage. She is adored and revered by everyone, young and old, and there are many reasons for this. Cabbage for the winter invariably turns out to be very tasty, perfectly stimulates the appetite, and has a lot of useful properties and good for any occasion - as they say, both for the feast and for the world. It will perfectly complement your usual meal, diversify main courses and saturate the body with vitamins, while, despite its simplicity, cabbage is always relevant in the world. festive feast. Cabbage prepared for the winter can act as an ingredient for salads and soups, an independent snack or a vegetable side dish for meat.
In order for cabbage pickles to please everyone who tries them, first of all, you need to choose the right vegetable, because the final result of all culinary efforts largely depends on the quality of the main ingredient. So what should it be? For preparations, cabbage of mid-season and late-ripening varieties is best suited. Despite the fact that such vegetables take a long time to ripen, cabbage heads turn out to be very juicy, dense and large - these are the specimens that are ideal for pickling and pickling. In addition, these varieties have a high sugar content, which is very important for successful fermentation. It is advisable that the heads of cabbage for pickling weigh at least 1 kg - smaller specimens do not contain enough nutrients, which are necessary for a high-quality fermentation process. Of two heads of cabbage of the same size, choose the heaviest one - the heavier the cabbage, the denser and juicier its leaves, and this is the key to tasty preparation for the winter. When purchasing, check the elasticity of the head of cabbage with your hands by squeezing it - it should not flatten or lose its shape. Pay attention to the cabbage leaves and stalk. If you notice dark spots or signs of pests on them, it is better to refuse the purchase. The leaves, like the stalk, should be white.
The best container for fermenting cabbage, of course, is wooden barrels, in which our ancestors used to prepare cabbage, but in urban conditions the most best option- enamel containers (buckets and basins), glass jars and plastic containers. If you use enamel cookware, make sure that there are no chips on its surface. Aluminum pans are completely unsuitable for fermenting and pickling cabbage. Lactic acid formed during the fermentation process oxidizes aluminum, resulting in cabbage gray shade and an unpleasant metallic taste, and harmful substances can enter the body.
Before shredding, you need to remove a few outer leaves from the head of cabbage. Next, the cabbage is either finely chopped or cut into pieces. You should not chop it, trying to turn the cabbage into a “web”, otherwise the snack will not turn out crispy. In addition, the larger you cut the cabbage, the more vitamins it will retain. For 1 kg of cabbage, usually take 1 tablespoon of salt. To make the cabbage 100% crispy, you can add a small amount of oak bark (can be bought at the pharmacy) or grated horseradish root to the preparation - 1 teaspoon per 1 kg of cabbage. In addition to the fact that both components are in perfect harmony with the taste of cabbage, they contain tannins that make it crispy.
Carrots are an invariable companion of cabbage in preparations - they should be dense and juicy. The carrots can be grated on a coarse grater (in this case the cabbage will be slightly colored) or cut into slices or cubes (then the cabbage will retain its snow-white color). In addition to traditional carrots delicious cabbage for the winter it can be supplemented with apples, plums, horseradish, cranberries, lingonberries, beets, bell peppers and celery. These ingredients will not only make the snack more appetizing and increase its nutritional properties, but will also become a real lifesaver. For example, adding cranberries helps the body more efficiently absorb the contents of sauerkraut vitamin C, and the addition of lingonberries extends the shelf life of the product, suppressing the vital activity of microorganisms. Dill seeds and caraway seeds will give cabbage a special aroma.
Delicious cabbage for the winter is a simple appetizer, which, nevertheless, can be considered the real queen of the menu in the cold season. And how good it is with potatoes - you just can’t pull it off by the ears! Let's try it soon!
Ingredients:
- 2 kg white cabbage,
- 300 g carrots,
- 2 tablespoons salt,
- 2 tablespoons sugar,
- 5 bay leaves,
- 10-15 peas black pepper.
Preparation:
Finely chop the cabbage. Grate the carrots on a coarse grater. Place the vegetables in a container, add salt, sugar, bay leaf and peppercorns. Stir, but do not mash. Tamp the cabbage into a jar. Insert a long wooden stick and place the jar in a warm place. Gases will form in the workpiece over the course of several days. In order for them to come out, how many times a day will you need to pierce the cabbage with a stick in several places, reaching the very bottom. This required condition, without which you will not succeed delicious preparation. When fermentation stops, the cabbage is ready - it can be stored in a cool place.
Sauerkraut with apples
Ingredients:
- 2 kg cabbage,
- 200 g carrots,
- 200 g sweet and sour apples,
- 2 tablespoons of salt (heaped).
Preparation:
Chop the cabbage, place in a container and cover with salt. Mix well and mash with your hands so that the cabbage releases juice. Add grated or sliced carrots and mash again with your hands. Add apples cut into small slices and mix carefully. Cover the container with a lid (or plate) and place a weight on top. Cabbage should be in own juice. In this form, the cabbage should be left for 3-4 days in a warm place, piercing the workpiece several times a day with a long wooden stick to release the resulting gases. After this, the cabbage is removed for storage.
Ingredients:
- 2 kg cabbage,
- 300 g carrots,
- 1/2 cup cranberries,
- 4 cloves of garlic.
- Marinade:
- 1 liter of water,
- 100 ml 9% vinegar,
- 4 tablespoons vegetable oil,
- 10 black peppercorns,
- 5 buds of cloves,
- 4 bay leaves,
- 2 tablespoons salt,
- 4-5 tablespoons of sugar.
Preparation:
Mix shredded cabbage, coarsely grated carrots, finely chopped garlic and cranberries. Prepare the marinade by mixing all ingredients except oil and vinegar in a saucepan. Bring to a boil, simmer for 10 minutes, then add oil and vinegar. Pour the marinade over the cabbage, mix carefully, cover the container with a lid, place a weight on top and put it in the refrigerator. A day later the cabbage is ready.
Sauerkraut with honey
Ingredients:
- 1 kg cabbage,
- 1 carrot,
- 1 apple (optional)
- 1 pinch of cumin seeds (optional)
- For the brine:
- 1 liter of water,
- 1.5 tablespoons of salt,
- 1.5 tablespoons of honey.
Preparation:
Chop the cabbage, grate the carrots or cut into thin strips. Stir, adding cumin seeds if using. There is no need to knead with your hands. Place the mixture in a container or jar, compacting tightly. Add the quartered apple, if using. Bring water and salt to a boil, add honey and mix well. Pour the brine into the cabbage so that the liquid completely covers the workpiece. If there is not enough brine, prepare additional quantity. Cover the container with cabbage loosely with a lid or plate to allow air access. Next, the cabbage should stand in a warm place for 2-3 days. During this time, the workpiece must be pierced 2-3 times a day with a wooden stick. During sauerkraut, the cabbage should be completely in brine. If foam appears on the surface of the brine, it should be removed. After the specified time, the cabbage should be put in the refrigerator and in a cool place for a week.
Pickled cabbage for the winter
Ingredients:
- 2 kg white cabbage,
- 3 carrots,
- 3-4 cloves of garlic.
- Marinade:
- 1 liter of water,
- 200 ml vegetable oil,
- 200 ml 9% vinegar,
- 8 tablespoons sugar,
- 3 tablespoons of salt (heaped).
Preparation:
Cut the cabbage into large squares. Place in a deep container, add coarsely grated carrots and chopped garlic. Mix. To prepare the marinade, pour water into a saucepan, add vegetable oil, sugar and salt. Bring to a boil, pour in vinegar and remove from heat. Immediately pour the marinade over the cabbage, cover the container with a lid, and put pressure on top. After a day you can try the cabbage. The snack is placed in jars and stored in a cool place.
Pickled cabbage with beets
Ingredients:
- 1 kg cabbage,
- 1-2 beets,
- 1-2 carrots,
- 5 cloves of garlic.
- Marinade:
- 1 liter of water,
- 200 ml apple cider vinegar (6%),
- 50 ml vegetable oil,
- 6-7 tablespoons of sugar,
- 3 tablespoons salt.
Preparation:
Mix all the ingredients for the marinade in a saucepan. Bring to a boil, stirring until the sugar and salt dissolve. Remove from the stove and let cool. Meanwhile, cut the cabbage into pieces about 2x3 cm in size. Place in a container and lightly knead with your hands. Cut carrots and beets into cubes. Coarsely chop the garlic. Place a layer of cabbage in the jars, then a layer of beets, a layer of carrots and garlic, alternating the layers several times until the jars are full. Don't forget to press down the layers by tamping them down. At the end, pour in vegetable oil and cooled marinade. Cover the jars with lids and let stand for two days at room temperature. Then roll up the jars with lids and put them in the refrigerator for a day. After this, the cabbage can be tasted or stored further.
Sauerkraut with horseradish
Ingredients:
- 2 kg white cabbage,
- 200 g carrots,
- 100 g horseradish root,
- 100 g sugar,
- 2 tablespoons salt,
- 1.5 liters of water,
- 10 black peppercorns,
- 4 bay leaves.
Preparation:
Finely chop the cabbage. Grate carrots and horseradish. Mix these ingredients, add spices and place in a large container. Boil water, cool and dissolve salt in it. Pour brine over vegetables. Cover the container with a lid to allow air access and leave at room temperature for 3 days, stirring occasionally. Then add sugar, mix well and put in the refrigerator for a day. The cabbage is ready.
Salad with cabbage and cucumbers for the winter
Ingredients:
- 1.5 kg cabbage,
- 1 kg cucumbers,
- 1 head of garlic,
- 1 bunch of green onions,
- 2-3 celery stalk,
- 6 bay leaves.
- Marinade:
- 1/2 cup vegetable oil,
- 4 tablespoons 9% vinegar,
- 2 tablespoons salt,
- 2 tablespoons sugar.
Preparation:
Shred the cabbage. Cut the cucumbers into slices. Pass the garlic through a press. Finely chop the celery and green onions. Mix the ingredients in a large container and add the marinade ingredients. Mix well and leave for 2-3 hours at room temperature. Mix again and distribute the mixture into jars. Add 2 bay leaves to each jar. Cover the jars with lids and sterilize in boiling water, after which the jars are hermetically sealed.
Vegetable salad with cabbage for the winter
Ingredients:
- 500 g white cabbage,
- 500 g tomatoes,
- 250 g bell pepper,
- 250 g onions,
- 100 ml vegetable oil,
- 25 ml 9% vinegar,
- 2 tablespoons sugar,
- 2 tablespoons salt,
- 6-7 black peppercorns.
Preparation:
In an enamel saucepan, mix shredded cabbage, thinly sliced carrots, cut into strips bell pepper, tomatoes cut into large slices and onions cut into half rings. Add vegetable oil, salt and sugar. Mix. Add vinegar and black peppercorns. Stir again and leave at room temperature for 3 hours to marinate. Place the pan on the stove, bring the mixture to a boil and simmer for 10 minutes. Place the salad in jars and roll up. Allow to cool completely, covered with a warm blanket, and store.