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 sauerkraut, marinate it or make delicious salads.
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.
Pickled cabbage in a jar for the winter - very tasty
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 pc.
- 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:
Chop 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.
Next, cut the white pepper into strips and the chili pepper into rings. Transfer to a common bowl with vegetables.
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!
Selection and preparation of ingredients
Canning or pickling white cabbage begins with choosing the appropriate ingredients: main and accompanying ingredients.
Did you know? Cabbage is one of the few crops whose wild relatives are still unknown.
Criteria for choosing a head of cabbage:
- fresh, dense, with unbroken foliage;
- a good, mature fork will be heavy;
- no darkening or signs of rot;
- absence of holes or other marks left by insects;
- For long-term storage at home, use mid-late and late varieties of vegetables.
Early cabbage is used to prepare quick pickled or salty dishes. It is necessary to remember that it is better to take coarse salt without additives. If you use iodized salt, the product will not be crunchy.
Before you start cooking for the winter, wash and peel all vegetables. Containers and lids must be sterilized.
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 and remember with 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 the 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 are placed 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!
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!
Finger-licking Cauliflower Salad Recipe
Heat treatment is carried out, but without fanaticism. After all, cauliflower is a delicate vegetable, it is very easy to digest, but at the same time it loses its crispness and becomes bland. Therefore, when finalizing such a salad, the forks, disassembled into inflorescences, are blanched and introduced into the boiling mass of the remaining vegetables at the last stage.
Here you need patience, attention and the ability not to be distracted by anything during this important period of time. The greens are washed thoroughly and scalded with boiling water.
Salad composition:
- Cauliflower – 1.5 kg
- Ripe tomatoes – 1 kg.
- Sweet peppers, multi-colored (for decoration) – 30 g.
- Carrots – 250 g
- Garlic – 8-10 cloves (but you can use less, depending on your tastes)
- Any greens - ½ bunch.
- Granulated sugar – 100 g
- Rock salt – 50 g.
- Vinegar essence at a concentration of 9% - 100 ml.
- Vegetable oil – 150 ml.
Preparing the salad:
1. The fork is disassembled into inflorescences, darkened and damaged parts are rejected. The legs are shortened to a minimum.
2. Blanch the inflorescences in boiling water for 5 minutes (time and boiling over high heat are taken into account). After which the cauliflower is placed in a colander and the water is allowed to drain.
3. Peeled carrots are cut into circles 2-3 mm thick.
4. The pepper is peeled from seeds, stalks and partitions, cut into half rings.
5. Tomatoes, freed from the place where the stalk is attached, are cut into segmented slices.
6. Finely chop the washed dill and parsley on a board with a knife.
7. Also finely chop the garlic.
8. All vegetables, except cauliflower, are mixed in a saucepan, seasoned with oil, salt and sugar, simmered over high heat while stirring so as not to burn, the mixture is brought to a boil, and blanched cauliflower inflorescences are added to the seething mass, simmer everything. 10-12 minutes on medium heat.
9. Garlic and vinegar are added last, and everything is simmered for another 4 minutes over low heat, without stirring (stirring can destroy the inflorescences).
10. The end of sterilization should be timed to coincide with removal from the heat: boiling salad is quickly placed in jars that are still hot after sterilization, the lids are rolled on, the jars are turned upside down, and wrapped in warm, thick clothes until they cool completely.
After all these manipulations, the salad is put away for the winter in the cellar or in the refrigerator.
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!
“Tsarskaya” appetizer of cabbage with eggplants
The royal appetizer is truly the most delicious dish I have ever tasted. This dish fully lives up to its name.
For canning you should take:
- Eggplants – 3 kg;
- Cabbage – 0.5 kg;
- Carrots – 0.5 kg;
- Sweet pepper – 3 pcs.;
- Garlic – 2 heads;
- Vegetable oil – 1 cup;
- Vinegar - 1 glass;
- Sugar – 1 glass;
- Salt – 1 dessert spoon;
- Dill - half a bunch;
- Parsley - half a bunch.
I prepare it as follows: I peel and wash the vegetables. I cut the blue ones into small pieces, boil them in slightly salted water for 30 seconds, and strain off the liquid.
I finely chop the cabbage, grate the carrots, turn the pepper into strips, finely chop the herbs and garlic. I mix all the vegetables in a deep bowl, add the remaining ingredients, mix gently and put them in the refrigerator for two days.
Then I mix the vegetable mixture and put it in sterile liter jars, sterilize for 20 minutes, and roll up the lids. I wrap the inverted jars, let them cool and put them away for storage.
In winter, the taste and aroma of the resulting snack will not leave even the most sophisticated gourmets indifferent. Simply amazing dish!
More deliciousness:
How to cook Korean cabbage at home for the winter: spicy, aromatic, instantly eaten!
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!
