For the winter from cabbage. Delicious cabbage for the winter: recipes. Video on how to pickle cabbage in a jar as a salad

"- 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:

1. Finely chop the cabbage
2. Cut the onion into thin half rings
3. Finely chop hot pepper
4. Cut tomatoes into slices
5. Cut cucumbers into half circles
6. Add salt, sugar, paprika, oil, vinegar, bay leaf, peppercorns
7. Mix everything thoroughly, leave for 2 hours, stir the vegetables every 30 minutes
8. Put on fire, bring to a boil, from the moment of boiling simmer for 20 minutes, stirring
9. 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

You need 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:

1. Cut cabbage into medium cubes
2. Peel the pepper from seeds and cut into strips 1 cm wide
3. Peel the carrots and grate them on a Korean grater
4. Place vegetables in a saucepan
5. Add pepper mixture, salt, sugar, mix thoroughly
6. Pour in acetic acid and stir again
7. Cut the onion into large cubes
8. Heat oil in a frying pan, fry until translucent
9. Pass the garlic through a press and add to the onion
10. Place the still hot onions and garlic into a saucepan, stir and leave for 1 hour.
11. Place the salad in sterilized jars and cover with sterilized lids.
12. Line the bottom of a large container with a towel and set out the jars, fill with water
13. Sterilize 1 liter jars - 20 minutes, 1.5 liter jars - 30 minutes
14. 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

You need 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:

1. Shredding cabbage
2. Grate carrots on a coarse grater
3. Pass the garlic through a press
4. Mix everything thoroughly, kneading it with your hands.
5. Pour oil into water, add sugar, salt
6. We put the marinade on the fire, bring to a boil, stirring until the sugar and salt dissolve
7. Remove from heat, add vinegar
8. Pour the marinade over the vegetable mixture, stir, cover with a flat plate, and leave for 2 hours.
9. 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:

1. Wash the tomatoes, pour boiling water over them, leave for 1-2 minutes, remove the skins
2. Grind in a blender
3. Remove seeds from pepper and cut into strips
4. Add salt, sugar, butter
5. Place over medium heat and bring to a boil
6. Place the cabbage, disassembled into inflorescences
7. Bring to a boil, cover with a lid, cook for 20 minutes over low heat.
8. Arrange vegetables in sterilized jars, close tightly with sterilized lids
9. 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:

1. Finely chop the cabbage
2. Cut tomatoes into small cubes
3. Remove seeds from pepper and cut into thin strips
4. Grate carrots on a Korean grater
5. Cut cucumbers into medium cubes
6. Cut the onion into small cubes
7. Finely chop the greens
8. Add sugar, salt, pepper, vinegar, oil
9. Mix everything thoroughly
10. Divide the vegetable mass into sterilized 1 liter jars
11. Sterilize for 1 hour, roll up with sterilized lids
12. 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:

1. Shred the heads of cabbage
2. Remove seeds from pepper and cut into strips
3. Cut the onion into half rings
4. Add salt, stir, leave for 10 minutes
5. Bring water to a boil, add sugar, pepper, bay leaf to taste, cloves
6. Boil for 5 minutes, add vinegar
7. Place vegetables in sterilized jars
8. Heat oil to 70 degrees
9. Fill the jars with hot marinade and add oil on top
10. Cover with sterilized lids, sterilize
11. 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

I'm waiting for you on the pages of my blog

Preparing cabbage for long-term storage is the destiny of many families. And this is true. The whole family chops cabbage for the winter: one peels and cuts the heads, another shreds it, the third grinds it and puts it in jars. And in winter, the whole family sits at the same table and eats pickles with great appetite.

In many families, cabbage recipes are passed down from generation to generation. I still remember how my parents chopped cabbage in a large wooden trough, then put it in a barrel and took it out into the cold. And the other part of the cabbage was put into jars and it was called -

Today in the article you will learn other various recipes with cabbage; modern informative accessibility allows you to exchange new products with friends online very quickly. Choose, remember and

The preparation of cabbage with apples and raisins is simple and tasty.

Take a head of cabbage and chop it in any way. Grind the shredded cabbage with your hands from 1 tbsp. spoon of salt.

Grate 2 apples on a coarse grater.

You also need to grate 2 onions, 3 - 4 carrots, squeeze 5 cloves of garlic through a garlic press. Wash and scald 100 g of raisins.

Mix everything and prepare the filling: Add 1 cup of sugar, 1 tbsp. to 0.5 liters of water. spoon of salt, 1 cup of vegetable oil and bring to a boil. Then remove from heat, pour in 0.5 cups of apple cider vinegar 6% (you can do less, do it to taste).

When the brine has cooled a little, pour over the cabbage, and after 5 - 6 hours the whole family will enjoy the crispy delicacy. Place the prepared mixture in clean jars and set to sterilize for 5 - 10 minutes. Then roll up the lids. The cabbage is ready for future use.

You will need:

Preparation:

Pour water into a large saucepan, put it on fire, add salt, sugar and sunflower oil.

Stir the contents and bring to a boil.

Add vinegar.

Grate the carrots on a coarse grater.

Cut the sweet pepper into slices.

Cut the cabbage into small strips with a knife.

In a cup, mix cabbage with carrots and peppers with your hands.

This is what it looks like and is ready to marinate.

We put the mixture with vegetables into jars with our hands and compact it.

We fill the jars to the brim.

Place in the refrigerator for 12 - 16 hours.

We take the cabbage out of the refrigerator and start eating. The cabbage is ready.

You can roll up the cabbage with lids and store it for winter storage.

You will need:

• 10 kg - fresh cabbage
• 3 kg - tomatoes
• 3 kg - sweet pepper
• 2 kg - carrots
• 300 g - salt

Preparation:

Chop cabbage, peppers, carrots and mix everything with salt.

Cut the tomatoes in half. Lay the cabbage and tomatoes in layers, apply pressure and place in the cold.

You will need:

• 4 kg - fresh white cabbage
• 1 kg - pumpkins
• Spicy greens - tarragon, mint
• Sugar - to taste
• 2 tbsp. spoons - salt

Preparation:

1. Peel the pumpkin from the skin and seeds, cut into small pieces. Then sprinkle with sugar and keep in a dark place until the juice releases.
2. Finely chop the cabbage, mix with salt and chopped herbs.
3. Line the bottom of the container with cabbage leaves. Place cabbage and pumpkin in alternating layers, pour pumpkin juice.
4. Cover the container with a cloth, place a wooden circle on top and apply pressure. Leave it at room temperature for 3 days to ferment, piercing it with a stick twice a day.
5. Then put into jars and store in a cool place.

Cabbage for the winter - very tasty "Juniper"

You will need:

• 10 kg - cabbage
• 500 g - carrots
• 1 teaspoon cumin seeds
• 1 teaspoon dill seeds
• 1/4 kg - salt
• Decoction: 1 liter of water will require 20 g of dried juniper fruits

Preparing the recipe - Cabbage for the winter:

Shred the cabbage. Grate the carrots on a coarse grater and mix with cabbage. Add cumin seeds, dill and salt. Mix everything thoroughly.

To prepare the decoction: chop the juniper fruits and add boiling water. Cook for 30 minutes, strain and cool.

Pour the broth over the cabbage, mix, and transfer to an enamel or glass container. Place a wooden circle on top, cover with a napkin and place a weight. Store in a cool place.

You will need:

• 4 kg - cabbage
• 3 - large carrots
• Brine: for 1 liter of water - 1 tbsp. spoon with a heap of salt, 1 tbsp. spoon of honey

Preparation:

Shred the cabbage. Three carrots on a coarse grater. Place in a 3-liter jar, compacting.

Boil a brine of water, salt and honey. Cool slightly, stir and pour over the cabbage.

After 2 days you get crispy, flavorful sauerkraut.

You will need:

• 2.5 kg - white cabbage
• 500 g - chanterelles
• 300 g - carrots
• 0.5 tbsp. spoons - dill or caraway seeds
• 0.5 tbsp. spoons - juniper berries
• 1/4 tbsp. spoons - salt

Cooking method:

Wash the mushrooms and blanch for 8 minutes in salted water. Cut the cooled mushrooms into small pieces.

Chop the cabbage thinly and grate the carrots on a coarse grater. Mix cabbage, carrots, mushrooms, spices and salt.

Divide the mixture into jars and leave for 3 days at room temperature. then put it in the refrigerator or cellar.

You will need:

• 2 kg - cabbage
• 1 kg - grapes
• 200 g - carrots
• 100 g - basil

Cooking method:

Chop the cabbage and carrots into strips. Mix everything and place in a 3-liter jar, layering with grapes and basil.

Then pour boiling brine: per 1 liter of water - 15 g of salt and 100 g of honey. Tie the jar with gauze and leave it at room temperature.

On the second day, the cabbage is ready to eat and cover for the winter.

You will need:

• 2 kg - cabbage
• 1 kg - sweet pepper
• 1 glass - vinegar 9%
• 1/2 cup - vegetable oil
• 1 glass - sugar
• 2 tbsp. spoons - salt

Cooking method:

1. Shred the cabbage.
2. Peel the bell pepper from seeds and cut into strips.
3. Mix everything, pour in 1/2 liter of water, vinegar, vegetable oil, add sugar and salt.
4. Place the pan on the fire and simmer for 40 minutes.
5. Then place in sterilized jars and seal.

Cabbage for the winter in jars - a very simple and useful video - a recipe for the whole family

From the video you will learn a recipe for cabbage from which you can prepare delicious borscht, cabbage soup, and salad in winter. This recipe allows you to save time preparing any dish.

Cabbage is one of the most delicious and popular vegetables on the winter table, and this popularity is fully justified, because it is in cabbage that all vitamins are preserved throughout the long winter months, including vitamin C, which helps cope with colds. Sauerkraut contains minerals necessary for normal acid-base balance, and it is also a low-calorie product that helps maintain a beautiful figure.

You can prepare cabbage in different ways: ferment, pickle, preserve, or make lightly salted cabbage.

For harvesting for the winter, you should give preference to large late varieties of cabbage. As a rule, it is fermented in large wooden barrels, glass jars, or any enamel container that is at hand. Ready cabbage is stored in a cool place, for example in a cellar or refrigerator; it is worth noting that sauerkraut tolerates freezing normally, without changes in taste and quality indicators.

Cabbage preparations for the winter in jars

Simple and tasty cabbage preparations for the winter in jars, recipes

Traditional recipe for sauerkraut in a jar

Cabbage fermented according to this recipe turns out juicy and crispy, and goes well when served with onions and sunflower oil.

Ingredients:

• 3 kg of white cabbage;
• 6 pcs. large carrots;
• 1 tablespoon of salt for every kilogram of cabbage.

Preparation:

1. We clean the cabbage from spoiled and damaged leaves and chop it.
2. Wash the carrots, peel and grate on a coarse grater.
3. Combine the prepared vegetables, add salt and mix thoroughly. You can lightly mash the vegetables, so they will release juice and become smaller in volume.
4. Place the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimal room temperature is 20-22 degrees.
5. The next morning, when the cabbage releases juice and begins to ferment slightly, it is not recommended to drain all the juice, you can only drain the excess, then the cabbage will be juicier. In several places we pierce the cabbage with a wooden stick or a knitting needle so that gases escape, we repeat this procedure several times over the next three days, then the cabbage can be covered with a nylon lid and taken out to be stored in a cool place.

Cabbage for the winter with aspirin

The method of preparing cabbage for the winter is a little unconventional, but the cabbage turns out very tasty and crispy, just like fresh.

Ingredients:

• 2 pcs. carrots;
• 1 head of white cabbage;
• 90 gr. salt;
• 90 gr. granulated sugar;
• 3 aspirin tablets;
• 3 bay leaves;
• black peppercorns.

Preparation:

1. We remove the cabbage from the top leaves and finely chop or chop it on a cabbage grater.
2. Wash the carrots, peel them and grate them on a Korean carrot grater.
3. Place the chopped vegetables in a large bowl and mix thoroughly.
4. Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, add one aspirin tablet, a bay leaf and 2-3 peppercorns.
5. Fill the jar halfway with cabbage and carrots, compacting it a little. Next, add the spices again in the same proportions, then add the remaining spices.
6. Carefully pour boiling water into the filled jar to the top and let stand for 5 minutes. If the water decreases, add it to the top again and roll it up. We turn the closed jar upside down, wrap it warmly and let it stand until it cools completely, after which we take it to a cool place for storage.

Cabbage salad in a jar for the winter

This preparation will be an excellent alternative to fresh vegetable salads on the winter table.

Ingredients:

• 5 kg of white cabbage;
• 1 kg bell pepper;
• 1 kg carrots;
• 1 kg of onions;
• 0.5 liters of vegetable oil;
• 120 gr. salt;
• 350 gr. Sahara;
• 50 ml vinegar 6%.

Preparation:

1. Wash the carrots, peel them and grate them on a coarse grater.
2. Remove the top leaves from the cabbage and chop it.
3. Remove the seeds from the bell pepper and cut into strips.
4. Peel the onion and chop it into half rings or cubes.
5. Place the prepared vegetables in a deep bowl, add oil, salt and sugar, vinegar, mix and let stand for about 12 hours, stirring occasionally.
6. Place the finished salad in prepared sterilized jars and roll up with a tin lid, or close with a nylon lid. The salad is stored in a cool place.

Pickled cabbage with beets in a jar for the winter

This cabbage will not only be a healthy dish on your table, but also a beautiful decoration thanks to the colorful color of the jars. Another name for this blank: .

Ingredients:

• 1 beet;
• 1 kg of white cabbage;
• 3 cloves of garlic;
• 40 gr. granulated sugar;
• 1 tablespoon salt;
• 25 ml sunflower oil;
• 50 ml 9% vinegar;
• 2 bay leaves;
• allspice peas;
• 0.5 liters of water.

Preparation:

1. We clean the cabbage and cut it into equal cubes, about 2x2 cm, with the exception of the stalk.
2. Chop the garlic and beets. The size of the pieces is not important, the main thing is that they are not very large. The garlic can be cut into 4 parts, and the beets can be cut into medium cubes or slices.
3. We take jars with lids prepared in advance and place a layer of cabbage, then a layer of beets, then garlic and cabbage again.
4. Prepare the marinade. To do this, dissolve salt and sugar in water, let it boil, pour in vinegar and immediately turn off the heat.
5. Pour the hot marinade into jars and roll up. We turn the closed jars upside down and wrap them until they cool completely, store the workpiece in the cellar or any other cool place.

The opinion that early cabbage is not suitable for canning is unfair. There are a large number of methods that allow you to prepare white cabbage for the winter, even of ultra-early ripening varieties. Several proven recipes will allow you to enjoy delicious snacks during the winter. Use any early cabbage salad recipe for the winter presented in the article and see for yourself.

Before we look at options for preparing various delicious preparations, I would like to give you some general recommendations so as not to repeat ourselves in the future.

1. Gently rinse all vegetables before canning. Peel if necessary.
2. It should be remembered that for winter preparations, jars and lids are subject to mandatory and thorough sterilization.
3. The dishes in which vegetables will be stewed must have a non-stick coating.

In addition, you should remember that when purchasing early cabbage for winter preparations, you should pay special attention to choosing a high-quality and fresh product:

• In no case should there be spots or dark spots on the cabbage fork;
• a head of cabbage should be chosen that is heavy and elastic;
• Cabbage leaves must be fresh and light green.

Winter cabbage salad with mushrooms

The combination of two excellent products (cabbage and various varieties of mushrooms) gives a new taste effect and can become the pride of any housewife. Try making this early cabbage salad for the winter. The result will not disappoint you!

Ingredients:

• Early cabbage – 1 kilogram;
• Fresh mushrooms (honey mushrooms, champignons, chanterelles are best) – 1 kilogram;
• Tomatoes – 1 half a kilogram;
• Onions - half a kilogram;
• 9-grade vinegar – 3 tablespoons;
• Black pepper (peas) – one teaspoon;
• Bay leaf – 5 pieces.

Cooking process:

Boil peeled and washed mushrooms in water for twenty minutes. Cut large specimens into pieces. Chop the cabbage, peeled from the top leaves, into small strips. Immerse the tomatoes in boiling water for a minute, remove, cool, remove the skin and cut into small slices. Cut the carrots into small pieces, maybe into circles. Cut the onion into half rings.

Sauté onions and carrots in a hot frying pan. Add cabbage, tomatoes, bay leaves, mushrooms, peppercorns and simmer over low heat for 35 minutes. You need to stir periodically. Pack into jars prepared in advance. Keep under a warm blanket for 24 hours. Store in the cellar.

Salad “Cabbage cabbage rolls in a jar”

This is an unusual and very tasty recipe that can be offered to guests as an appetizer when time to prepare dishes for the holiday table is very limited. The dish is also great as an addition to meat dishes, mashed potatoes, and pilaf.

Ingredients:

• Cabbage – one and a half kilograms;
• Large carrots - one piece;
• Small red pepper (hot);
• Oil (vegetable) - a third of a glass;
• sugar - five tablespoons;
• acetic acid - fifty grams;
• salt - two tablespoons;
• water - half a liter;
• Herbs (parsley, basil) and spices (black pepper, cumin) - optional.

Cooking recipe:

Remove the top leaves from the cabbage head (about one third or half of the head), blanch in boiling water, and cool.

Prepare the stuffing for cabbage rolls. To do this, finely chop the hot pepper and the rest of the cabbage head. Grate the carrots. Lightly fry all vegetables in oil, add herbs and spices.

Form cabbage leaves into cabbage rolls and fill them with fried vegetables.

Prepare the brine: add salt, vinegar and sugar to the water, boil for five minutes;

Transfer the prepared cabbage rolls into jars, fill with brine, sterilize for 25 minutes and roll up the lids. After this, you need to wrap the workpieces in a warm blanket. Cooled jars should be stored in a cool place.

With bell pepper and carrots

This winter salad can be prepared from early, middle and even late cabbage. The result is always excellent. The only difference is in the preparation from an early crop; the vegetable does not crunch so much. But this does not affect the taste.

Ingredients:

• Onions – 2 kilograms;
• Carrots – 2 kilograms;
• Sugar – 1 glass;
• Sweet bell pepper – 2 kilograms;
• Salt - two thirds of a glass;
• Table vinegar, 9% – 1 glass;
• Oil (vegetable) – one and a half cups.

Cooking method:

Cut a head of early cabbage (without the top leaves) into six to eight pieces, remove the stalk.

Cut the carrots into thin slices, and chop the pepper and onion into half rings.

Stir the vegetables and place in a saucepan, pour in table vinegar and oil, add sugar and salt according to the norm.

Vegetables should be simmered over very low heat for 10-15 minutes, stirring regularly.

Place in jars and seal with lids. Cover with a warm blanket.

Transfer the cooled pieces to a cool place.

Cabbage salad with beans

A preparation of cabbage and beans can be consumed not only as a very tasty salad, but also serve as a complete side dish for meat dishes. It turns out very tasty. Try it!

Ingredients:

• Pre-boiled beans (until half cooked) – 1 cup;
• Tomatoes – 1 kilogram;
• Early cabbage – 2 kilograms;
• Allspice – 8 peas;
• Sugar – 4 tablespoons;
• Vinegar, 9-ounce – 4 tablespoons;
• Salt – 2 tablespoons;
• Bay leaf – 4 pieces;
• Sunflower oil – 2 cups.

Step by step instructions:

Finely chop the cabbage, onions, tomatoes and carrots. Can be chopped into small cubes.

Place the vegetables in a pan of suitable volume, add salt, sunflower oil, sugar.

Simmer for 25 minutes and add beans, pepper, bay leaf. Keep on fire for another 20 minutes.

Pour vinegar and pack into jars. Cool under a warm blanket. Keep refrigerated.

Early cabbage and fresh cucumber salad

The presence of fresh cucumber in early cabbage salad for the winter will be a pleasant reminder of summer at the festive winter table. Prepare this pickle, and your household will definitely thank you for your concern.

Ingredients:

• Early cabbage - one and a half kilograms;
• Fresh cucumber – 1 kilogram;
• Tomatoes - half a kilogram
• Carrots - half a kilogram;
• Sweet bell pepper – half a kilogram;
• White onions - half a kilogram;
• Vinegar, 9% - a third of a glass;
• Sugar – 2.5 tablespoons;
• Vegetable oil – 1 glass;
• Herbs and spices - optional.

Cooking recipe:

Finely chop the cabbage. Grate carrots and cucumber to prepare Korean carrots. Chop the onion and sweet pepper into small cubes. Finely chop the blanched tomatoes (without skin).

Place the vegetables in a pan of suitable size, add vegetable oil, salt, sugar, spices, herbs and vinegar. Mix everything and boil for five minutes.

Press into jars and let stand for ten minutes. Roll up and place in a cool place.

Early cabbage salad with vegetables for the winter

The vegetables from which the salad is prepared are not subjected to long-term heat treatment. As a result, all the beneficial substances and vitamins contained in vegetables are preserved as much as possible throughout the winter.

Ingredients:

• Cabbage – 2 kilograms;
• Onions – 1 kilogram;
• Celery root – 40 grams;
• Parsley – 1 bunch;
• Red pepper (sweet) – 1 kilogram;
• Sugar - two thirds of a glass;
• Carrots – 1 kilogram;
• Salt – 4 tablespoons;
• Parsley root – 40 grams;
• Acetic acid – 3 tablespoons;
• Sunflower oil – 1 cup.

Cooking method:

Cut the vegetables into strips (about the same thickness).

Salt, add oil, vinegar and sugar. Mix thoroughly.

Pack the vegetables tightly into pre-sterilized jars, cover with lids and leave for a day at room temperature.

Press down again with a clean spoon and roll up. Store in a cool place.

White cabbage has always been a popular product in Rus', second in importance after bread. The centuries-old experience of preparing cabbage stores countless of the most unusual and delicious recipes. Surely you also have some interesting recipe for early cabbage salad in your arsenal. Share it in the comments. Let's exchange experiences.

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 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 (5:1 ratio), 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 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 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