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In the fall, when the harvest is underway and the price of cabbage drops, housewives begin preparing for the winter. I offer you recipes for preparing preserved cabbage for the winter. Great recipes, time-tested and approved by households who always order cabbage recipes every year. In winter, cabbage will be an excellent addition to any dish, both on a regular day and on a special day. festive table! Cabbage goes well with potatoes and as a snack.

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Excellent preparations for the winter without much hassle.

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From this quantity of products, 4 liter jars and 2 0.75 liter jars are obtained. If you don't really like cloves, use less of them.

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Ingredients:

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White cabbage – 6-7 kg

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Carrots - 10 pieces (large)

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Salt - 4 tbsp. spoons

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Dill seeds - 1.5 tbsp. spoons

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For the marinade:

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Water - 1 liter

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Vinegar 9% – 200 g

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Salt - 1 tbsp. spoon

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Sugar - 4 teaspoons

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Bay leaves - 1-2 pieces (for one 1 liter jar)

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Cloves - 4-5 pieces (for one 1 liter jar)

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Black peppercorns - 5-6 pieces (for one 1 liter jar)

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Allspice - 2 pieces (for one 1 liter jar)

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Preparation:

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We clean the cabbage heads from the top leaves and chop them, put the cabbage in a large bowl.

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Wash the carrots, peel and grate coarse grater. Then add to the shredded cabbage, sprinkle with salt and dill seeds. Stir, pressing lightly so that the cabbage releases juice. Cover and leave for 2-3 hours.

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Preparing the marinade:

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Pour the resulting cabbage juice into the pan; we will need about 1.5 liters of it. Therefore, if you have less cabbage juice, add water to the required volume. Add salt and sugar to the saucepan with juice. When it boils, skim off the foam and add vinegar.

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Wash the jars thoroughly, put spices and cabbage in them. We compact it. Pour in hot marinade and cover with lids.

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We sterilize 0.5 liter jars for 20 minutes, 1 liter - 30. After sterilization, roll up the jars, turn them upside down and wrap them up.

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You can store it in a regular city pantry.

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Rolling cauliflower

I would like to offer one of the options for simple and quick rolling of cauliflower. To diversify the taste and add spice, I use vegetables and hot peppers. To make cauliflower look beautiful both in jars and on the table, add chopped carrots and bell peppers to it. Carrots can not only be cut, but also grated to prepare vegetables in Korean, and bell peppers can be chopped not only into cubes, but also into strips. Experiment with the look and taste, add a couple of clove buds to each jar, then the aroma will be even more attractive.

Ingredients:

Cauliflower – 1 kg

Bell pepper - 1 piece

Carrots - 1 piece

Hot pepper - 1-2 pieces

Bay leaf - 1 piece

Water - 1 liter (for marinade)

Salt - 3 tbsp. spoons (without slide)

Sugar - 3 tbsp. spoons (without slide)

Vinegar 9% – 40 ml

Preparation:

Disassemble the cabbage into inflorescences; we don’t need the stalk; boil the cabbage in boiling water (3-4 minutes). Place on a sieve and let the water drain. Cut the bell pepper into cubes. Cut the carrots into as thin slices as possible. Place some peppers and carrots at the bottom of a sterile jar. Fill a third of the jar with cabbage. Next - again peppers and carrots, cabbage. Place a bay leaf on the jar and 1-2 hot peppercorns. Prepare a marinade from water, vinegar, sugar and salt. Bring it to a boil, pour boiling into jars. Roll up the jars with sterile lids and wrap them in a warm blanket for a day. After which the preservation can be transferred to a cool place for long-term storage.

If I suddenly need to cook borscht, cabbage soup or a side dish very quickly, I open a can of canned cabbage in a matter of seconds and - voila! I think many housewives will agree that if time is running out, this is much better than peeling, chopping and cooking fresh cabbage. So here's the recipe canned cabbage, I think, will find its fans.

We will need:

Cabbage - 3 kg

Water - 1 liter

Salt - 50 grams (per 1 liter of water)

Sugar - 60 grams (per 1 liter of water)

Bite 6% – 120 ml (per 1 liter of water)

Bay leaf - 2-3 pieces

Allspice peas - 3-5 pieces

Preparation:

For cooking, it is better to take small heads of cabbage with leaves that have not yet had time to harden. We'll remove the top ones. Cut and shred the cabbage. There is no point in especially chopping - cut as you are used to doing for borscht. Mash the cabbage a little with your hands.

If you decide to add carrots, wash them, peel them and grate them on a coarse grater. Mix with cabbage.

Wash the jars thoroughly, add bay leaves and allspice to the bottom, pack the cabbage tightly - approximately up to the shoulders.

Preparing the filling:

Boil water, dissolve salt and sugar in it, add vinegar and spices.

Pour in the cabbage and set the jars to sterilize - 3-liter jars for 25-30 minutes, 2-liter jars for 20 minutes. Then we roll up the jars, turn them over and wrap them in a warm blanket. The next day it can be sent to the cellar or pantry for storage.

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Canned cabbage soup - with the help of this simple homemade you can prepare it in minutes Tasty dinner for the whole family at any time of the year!

Such cabbage soup can also be prepared from sauerkraut, but I like it better with fresh cabbage, especially since sauerkraut In winter there is no shortage. The recipe for making canned cabbage soup is not much different from other similar preparations and will not cause much trouble. And they are very convenient to use - just throw the contents of the jar into a pan with boiling broth, add a few potatoes and in 15 minutes you have the most Russian soup ready!:)

Ingredients:

Cabbage - 1 kg

Carrots - 1 piece

Onions - 2 pieces

Garlic - 4-5 cloves

Tomato paste - 4 tbsp. spoons

Greens - to taste

Vegetable oil - to taste

Hot pepper - 1 piece

Salt - to taste

Sugar - to taste

Allspice peas - to taste

Preparation:

Remove the outer leaves from the cabbage and chop finely. Peel the onion and cut into half rings (or finely, if you prefer), peel and grate the carrots. Peel and chop the garlic. Carefully peel the peppers (remove the seeds) and cut each into 3-4 pieces. Wash, dry and chop the greens. Fry the onion in heated vegetable oil, then add the carrots. Add cabbage, tomato paste, salt and sugar (the amount of sugar depends on tomato paste- be sure to try it!), add a little water and simmer over medium heat until cooked. 5 minutes before the end of cooking, add the herbs and garlic. Throw a piece of hot pepper and a few peas of allspice into the bottom of clean jars. Divide cabbage soup into jars, add 0.5 to each liter jar 1 tablespoon of vinegar each, cover with sterile lids and sterilize 0.5-liter jars for 10 minutes. Roll up the lids, turn over, wrap. After cooling completely, move to a cool, dark place.

Cabbage salad for the winter

Cabbage salad in the cold season will cheer up even the most inveterate grumbler. And with warm potatoes or a gorgeous chop it’s simply delicious!

Ingredients:

White cabbage - 1.5 kg

Bell pepper – 2 kg

Tomatoes – 2 kg

Carrots - 0.5 kg

Onions - 0.5 kg

Sugar - 1 glass

Sunflower oil - 0.5 cups

Vinegar 9% - 1 tbsp. spoon

Parsley (bunch) - 1 piece

Salt - to taste

Black pepper (peas) - 1 teaspoon

Preparation:

1. Wash and peel all vegetables thoroughly: cabbage, sweet bell peppers, tomatoes, carrots, onions and parsley.

2. Chop the cabbage into thin strips.

3. Grate the carrots.

4. Cut the pepper into strips.

5. Cut the tomatoes into slices.

6. Finely chop the onion and parsley.

7. Mix all the chopped vegetables in a large bowl, add sugar, sunflower oil, salt. Mix everything again and let it brew for an hour.

8. While the salad is infusing, wash and sterilize the jars and lids for 10-15 minutes.

9. After the salad has been left for an hour, boil it in a saucepan with pepper (peas) and a spoon of vinegar. Let it simmer for 15.10 minutes. Then place in jars and roll up, cover with a warm blanket on top. After the night, send to the cellar or other cool place.

Cabbage for the winter in pieces

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During the harvesting season every good recipe literally worth its weight in gold. I suggest taking note of this time-tested and fairly simple recipe for sliced cabbage for the winter.
If desired, you can use much more spices to make the cabbage taste more intense. Carefully marinated, it turns out very tasty and moderately spicy.

Ingredients:

Cabbage - 4-6 pieces

Garlic – 20 cloves

Salt - 3 tbsp. spoons (marinade for 1 jar)

Sugar - 2 tbsp. spoons

Allspice - 2-3 pieces

Bay leaf – 1 piece

Dill seeds - 1 tbsp. spoon

Vinegar - 3 tbsp. spoons

Water - 1.5 Liters (per three liter jar)

Preparation:

Take a medium sized cabbage and remove the top leaves. With a sharp knife cut in half and remove the stalk.

Cut each half into medium pieces. There is no need to chop it, but cut it so that the pieces can easily be put into a jar.

Garlic, about 3-4 cloves per jar. Peel it and grind it lightly.

Fill each sterilized jar with pieces of cabbage, placing them quite tightly.

Place garlic in each jar, pour boiling water over it and let stand for about 10 minutes, covering with lids.

Preparing the marinade:

To do this, combine water, salt, sugar and bring to a boil, allow the sugar and salt to dissolve properly.

Carefully drain the hot water from the jars, and add peppercorns, dill, Bay leaf, vinegar.

Pour boiling marinade and roll up. Turn the jars upside down and leave until completely cool.

A quick and simple recipe for pickled cabbage for the winter, very tasty and healthy - for you! The dish can be prepared in literally half an hour, and in winter you will have a very tasty preparation! Try it, you won't regret it! The recipe is very simple, because the cabbage will be pickled in a jar: there is no need to cook the marinade separately.
The proportions here are indicated for one three-liter jar.

Ingredients:

Cabbage - 1 piece

Carrots - 1 piece (or two small ones)

Peppercorns - 4 pieces

Bay leaf - 2-3 pieces

Garlic - 3 cloves

Salt - 2 tbsp. spoons

Sugar - 1 tbsp. spoon

Vinegar 9% - 8 teaspoons

Preparation:

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Place all the spices in a three-liter sterile jar, except salt, sugar and vinegar.

Cut carrots into slices, cabbage into medium pieces.

Lay out cabbage and carrots in layers up to the very neck of the jar. Place tightly: under the influence of the marinade, the mass will fall off. Pour salt and sugar on top, pour vinegar.

Fill with boiling water and roll up the lids. Wrap in a blanket until it cools completely!

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Cabbage solyanka for the winter

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My recipe for cabbage solyanka for the winter does not involve pickling, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads, as a filling for pies, as a base for soup or as an appetizer for meat dishes.

Ingredients:

White cabbage – 3 kg

Carrots – 2 kg

Onions – 2 kg

Tomatoes – 2 kg

Salt - 2 tbsp. spoons

Sugar - 1 tbsp. spoon

Vegetable oil - 0.5 l

Vinegar - 1 tbsp. spoon

Black peppercorns - 1 teaspoon

Bay leaf - 3-4 pieces

Preparation:

1. We tear off the top leaves of the cabbage and chop it finely.

2. Wash the carrots, peel and grate on a coarse grater.

3. Peel the onion and cut into half rings.

4. Tomatoes must be cut into slices. Some people leave the skin on the tomatoes, but I recommend peeling them off. To do this, put the tomatoes in boiling water for 4-5 minutes. The skin will come off easily. Then cut the tomatoes into slices. Don't forget to cut out the stem.

5. Place the vegetables in a saucepan, add salt, sugar, and butter. Mix thoroughly but gently. Then send to slow fire for two hours. They should be stewed thoroughly.

6. At the end of cooking, add a few bay leaves, peppercorns and vinegar to the vegetables. Stir.

7. Place the hot hodgepodge into sterilized jars and roll up.

Spicy cauliflower for the winter

The recipe for spicy cauliflower for the winter will give you another idea on how to prepare this delicious vegetable for the winter. It turns out to be a cool preparation - in winter they simply sweep it off the plates!

Ingredients:

Cauliflower - 1 piece (medium head)

Fresh dill - 20 grams

Hot pepper - 1 piece

Garlic - 6-7 cloves

Peppercorns - 9 pieces

Salt - 50 grams Sugar - 50 grams

Vinegar 9% – 50 grams

Preparation:

Pour water into a saucepan and put it on fire. When it boils, place it in a saucepan a whole head of cabbage cauliflower, cook it for 5-7 minutes. Then drain the water and wait until the cabbage cools a little.

While the cabbage is cooling, we can peel the garlic. We will need approximately one head.

Cut red hot pepper into small pieces.

When the cabbage has cooled, we need to disassemble it into inflorescences and put them in jars.

Add red pepper, peppercorns, fresh parsley and garlic to the cabbage.

Bring water to a boil in a saucepan and pour in our jars, leave for a couple of minutes, and then pour the water back into the saucepan. Then bring it to a boil again, pour it into jars, leave for a few minutes, and drain. Now add salt and sugar to the pan, bring to a boil again, turn off the heat and pour in vinegar. Pour the resulting brine into jars and close the lids.

Wrap the jars in a blanket and wait until they cool down, and they should be stored in a cool room.

Cabbage, sweet pepper, carrot and onion salad

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This salad is a good appetizer; it is also eaten as a side dish for meat and fish dishes.

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We will need For 1 0.5 liter jar:

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White cabbage - 200 g

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Carrots - 30 g

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Onion - 30 g

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Pepper - 60 g

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Salt - 20 g

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Vinegar 6% - 70 ml

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Vegetable oil - 80 ml

Greens - 10 g

White roots - 30 g

Preparation:

We clean the cabbage, remove the stalk, and chop the shavings to a width of no more than 0.5 cm.

Wash the sweet pepper, remove the stems and seeds, and cut into pieces 0.5 cm wide.

Wash the carrots, peel them, and cut them into noodles 2.5-3 cm long, 0.5-0.7 cm thick.

Peel the onion and cut into thin slices (up to 0.5 cm).

Wash the greens (parsley, celery, dill and cilantro), let them drain and chop finely.

Wash white roots (parsley, celery and parsnips) and grate them on a fine grater.
Place the prepared vegetables in enamel pan and mix gently. Wash the jars thoroughly. Pour 4 tbsp into the bottom of a 0.5 liter jar. spoons sunflower oil, add 1 teaspoon each of salt and sugar, 4 tbsp. spoons of 6% vinegar, 2-3 grains of bitter and allspice. We tightly fill the jars with the vegetable mixture, cover with lids and put in sterilize - jars with a capacity of 0.5 liters - 45 minutes, 1 liter - 65 minutes. Then we roll up the jars.

Hunter's salad from green tomatoes for the winter

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Hunter's salad is a recipe for a good appetizer, which has helped me out more than once when I lack time to quickly set the table.

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Hunter's lettuce is usually canned at the end of the harvesting season, when it is already ripe. winter cabbage, but there are still the last cucumber hooks. And an obligatory component of this salad are unripe tomatoes, taken from the bush due to the already cold nights.

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Sometimes I make the same salad without adding cabbage, I like it even better.

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We will need:

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Green tomatoes - 200 grams

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Cucumbers - 200 grams

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Head cabbage - 300 grams

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Bell pepper - 200 grams

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Carrots - 100 grams

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Onion - 1 pc.

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Garlic - 1 clove

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Parsley, dill - a small sprig

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Salt - to taste (the salad should seem slightly salty)

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Vinegar 9% - 4 tbsp. spoons

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Vegetable oil - 2 tablespoons

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Preparation:

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Wash and peel all vegetables.

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Cut the carrots into medium-sized strips. It is better not to use graters; grated vegetables turn out soft.

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Finely chop the onion.

13:298 Peel the peppers from seeds, cut into small cubes. Peel the cucumbers from the hard skin (if they are not overgrown, you don’t need to peel the skin). Cut into large strips. Cut the green tomatoes into cubes. Finely chop the cabbage. The pieces should be twice as large as the other ingredients. Add crushed garlic and salt. Leave for an hour so that the vegetables release their juice. Then heat without bringing to a boil.
At the end of heating, add vinegar and vegetable oil. It is better to heat such a salad in small portions of no more than 2 liters at a time - this will allow the vegetables to be evenly heated without overcooking them. Transfer the salad into sterile jars and sterilize in a water bath.
0.5 liter jars - 12 minutes.
1 liter jars - 15 minutes.
Roll up the salad, wrap it and let it cool slowly while wrapped. If you do everything correctly and do not overcook the vegetables, they will remain crispy.

Cabbage for the winter in jars- This alternative way salting in a city apartment. If desired, it can be preserved, but at the same time it beneficial features will suffer greatly. In order to prepare a tasty preparation, you should adhere to certain rules:

1. For sourdough, choose only late varieties with white heads of cabbage. They contain large quantity sugar, which is necessary for the fermentation process.
2. Before slicing, vegetables do not need to be washed; it will be quite enough to remove the top leaves from them and remove dirty and blackened areas.

3. Shred the cabbage as follows: cut the head of cabbage into four parts, cut out the stalk, and begin cutting into strips across the veins. Don't pinch lengthwise to avoid getting rough parts.
4. The larger you chop the vegetables, the more useful components will be retained.
5. For sourdough, choose a wide enamel pan. The fermentation process will be better if the vegetables have more contact with air.
6. Once the fermentation process begins, white spots will appear. They need to be removed every day.
7. To release gas, pierce the mass with a wooden stick, touching the very bottom. Otherwise, your snack will turn out bitter.
8. Make sure that the mass is always covered with brine. If little juice is produced, add a tablespoon of salt per liter boiled water.

Cabbage for the winter in jars quickly

Finely chop 4 kg of cabbage leaves, mix with 300 g of grated carrots, grind the vegetable mass with your hands, squeeze, compact tightly into jars. Pour brine to the top (1.5 tablespoons per liter of boiled water). Bandage the necks with gauze. Place the jars with the preparation in a basin into which the juice will be poured. After 3 days, drain the juice, dissolve ½ cup of sugar in it, pour over the vegetables again, and store in the refrigerator.

Blank "Original".

Chop 10 kg of cabbage into large pieces, cut out the stalks, transfer to a container, pour in the brine prepared from 9 liters of water and 400 g of salt. Press down the mass with pressure and leave for 4 days. Chop the cabbage leaves, put them back into the container, add 500 g of grated carrots, two chopped peppers, garlic, a small amount caraway seeds and dill. Add greens to taste. Pour the brine in which you fermented the vegetables into a separate container, strain, boil, cool, and pour it back over the cabbage. Leave it under pressure for a couple of days. Stir, add 800 g of granulated sugar, package in three-liter jars.

It turns out very tasty and

Option with sugar and vodka.

Ferment the cabbage leaves in the usual way, pack tightly into three-liter jars, drain off the excess brine. Pour two tablespoons of vodka and 3 tbsp on top. spoons of granulated sugar. Roll up the containers with metal lids. You can even store the workpiece in a warm room.

Cabbage in jars for the winter: recipes

Recipe with pickles.

Chop 1 kg of cabbage, blanch it in a salt solution (take 500 g of salt per liter of water). Do this for a minute, and then immediately lower it into ice water, allow excess liquid to drain. Grate 500 g of pickled or pickled cucumbers on a coarse grater, mix with cabbage, transfer to a wide container, cover with cabbage leaves, and place a slight pressure on top. Leave the mixture for a couple of days, during which it will ferment. Be sure to pierce the cabbage with a stick until the very day. After this, pack it into separate jars.

Recipe with honey and bread.

Place a crust of bread coated with a tablespoon of honey at the bottom of a separate container. Cover it with cabbage leaves. Cut 5 kg heads of cabbage into 4 parts, cut out the middle and rough parts. Chop the white leaves themselves into strips. Spread the cabbage in an even layer, sprinkle with 150 g of grated carrots, squeeze a little to release the juice. Place the cabbage in layers in a container, compact it a little, interspersed with coarse cabbage trimmings. Cover the last layer with leaves, put it under pressure, and transfer it to any warm place. The foam must be removed with a wooden stick. Finally, transfer the workpiece to a cool place, leave it there for 2 weeks. After that, pack it in three-liter jars, tie it with twine, and store it in the refrigerator.

It turns out very tasty and
Cabbage a la spaghetti.

Separate the cabbage head into individual leaves without damaging them. Cut off the coarse veins, roll up two or three sheets, finely chop into strips, carefully mix with carrots, chopped on a grater. Korean salads. Pour in the brine prepared from two liters of water and two tablespoons of salt. Leave the vegetable mass in a warm room for 3-5 days. Drain the brine, dissolve 3 tbsp in it. sugar, 2 drops each of dill and bay oil, pour again into the cabbage. After a day, put it in jars and transfer it to the refrigerator for storage. Be careful not to damage the cabbage strips while stirring.

Dissolve 2 tbsp in a liter of water. sugar and salt, pour in 1 tbsp. vinegar and 0.5 tbsp. vegetable oil, add 4 chopped garlic cloves. Chop 3 kg of carrots and 2 kg of cabbage leaves. Add 3 green apples, cut into pieces, stir. Place the cabbage layer in a container along with apples and carrots, 0.5 cups of grapes, 1 tbsp. cranberries Place the rest on top cabbage leaf s. Fill with brine, cover with a clean cloth, place a weight or circle, and leave for a couple of days. Take the finished snack into the room and put it in the refrigerator, cover with a lid.

It turns out very tasty and

Delicious cabbage for the winter in jars

Remove the top leaves from small cabbage heads, cut out the stalk, cut each head of cabbage into 4 parts. Grate 4 carrots and squeeze 4 cloves of garlic through a press. Mix 90 g of salt, garlic, carrots, 0.5 teaspoons of black and red hot pepper. Grind the mixture thoroughly, grate each cabbage leaf, carefully handling the quartered heads. The spicy mixture should saturate the entire volume. Place the stuffed quarters tightly in a bucket or enamel container, press down with a weight so that the brine begins to release. If little liquid is formed, prepare a brine from the following components: one liter of water and 70 g of salt. Pour over the appetizer. After 3-4 days it will be ready to eat.

Dessert cabbage.

Chop the cabbage in the usual way, rub it with your hands along with the salt. For 4 kg of vegetables, take 50 g of salt, place in a starter container, alternating layers of cabbage with a layer of berries or fruits. To prepare a dessert snack, you can also take gooseberries, apricots, firm apples, peaches, plums, etc. Place the appetizer in a warm room for three to four days, drain the juice, boil, add a glass of granulated sugar, boil, cool, add brine, and transfer to the refrigerator. Store the product for no more than two weeks, as it quickly loses its taste.

Recipe with cranberries.

Shred or cut 2.5 kg of cabbage into strips using a special attachment. Chop 3 carrots. Place the vegetables in a large bowl, sprinkle with a tablespoon of salt. Add a teaspoon of honey and pepper. Stir gently while squeezing the vegetables. Put a bay leaf, part of the vegetable mass into the jar, add 100 g of cranberries. Place the vegetable mass again and repeat the layers. The container must be filled completely. Apply pressure, leave the container standing at room temperature. After a certain time, the brine will begin to bubble and form foam. Remove the weight, remove excess foam, pierce the mass with a knife. Do this twice a day. Transfer the finished snack to a cool room without removing the pressure. Refuel aromatic oil, chopped onion.

For a long time, Russia has been preparing delicious, crispy cabbage for the winter. Recipes were part of the mandatory preparations used to replenish variety of dishes. This is a truly Russian snack, prepared at home, and is still relevant today in modern nutrition. Preparations prepared for winter can be used as independent food or added to your favorite salads.

Cabbage for the winter: recipes

Nutritionists recommend eating sauerkraut in autumn and winter. It is useful to eat it in any form: in borscht, salad, or just like that. In the morning they even recommend 20-30 mg. cabbage juice, this helps the stomach begin to work much better, and also as a preventive method for stomach and duodenal ulcers. The vegetable is rich in vitamins, and is simply irreplaceable for those who adhere to healthy eating. In addition, it has a pleasant price, which leaves it out of competition.

From experience I know that for cabbage preparations and pickling, you can’t use iodized salt, it’s not good, the best is coarsely ground, table salt.
The dishes must be clean, enameled, clay, glass; iron and aluminum are not suitable. I wipe it inside with vodka in advance.

By the way, very often I prepare sauerkraut directly in three-liter jars; when I eat it, I put another one in, it’s faster and more convenient. I calculated a long time ago that such a jar takes 3 kg. cabbage, 120 grams of carrots, 2 tbsp. salt, 1 tbsp. cumin (seeds). It is for classic version, and the main thing is to compact it more tightly.

But I also have other favorite preparations and proven recipes.

Marinate cabbage in jars for the winter: recipe with beets

Consumption per liter jar: beets, black peppercorns, coriander seeds, mustard seeds, a couple of clove buds, a clove of garlic, a horseradish leaf.

Marinade for 1 liter of water:

sugar - 2-3 tsp;
salt - 1 tsp;
acetic acid 70% -1 tsp.

Place spices, garlic, horseradish on the bottom of the jar.

Fill the container with cabbage, which is not cut into large pieces, add a couple of slices of beets (the more there are, the more intense the color of the workpiece), pour in hot boiling water.
After 10 minutes, pour water into a saucepan, boil, add salt, sugar, vinegar according to the norm, stir, pour the solution over the workpiece, and roll up.

Preparing cabbage for the winter: a delicious recipe with horseradish

You will need:

cabbage - 8 kg;
beets - 300 grams;
garlic, horseradish root, parsley - 100 grams each;
bitter Bell pepper— 3-4 pcs. (optional).

For filling: 4 liters of water, 200 grams of salt and sugar.

Cut cabbage, beets into large pieces - small cube, chop the garlic and parsley, grate the horseradish on a fine grater, mix everything, compact tightly into a jar, pour in the filling (first bring it to a boil, cool to room temperature). Place a weight on top and leave in a warm place for 2 days.

Salad for the winter

This sauerkraut is great for vinaigrette, for filling pies and dumplings.

Chop the cabbage, grate the carrots, and place the vegetables in a bowl.
1 tbsp. spoon table salt dissolve in 5 liters warm water, pour in the cabbage, and there should be enough of it so that the brine is just on top.
After 20 minutes, squeeze out the vegetables, pack tightly into a three-liter jar, pour brine on top, cover with a plastic lid, and refrigerate. The salad will be ready in 3-4 days.

Quick recipe for pickled cabbage

This recipe is very tasty, quick to make, and will be ready a couple of hours before guests arrive.

Prepare:

cabbage - 2 kg;
carrot;
garlic (teeth) -2-3 pcs;
vegetable oil - 150 ml;
Dill seeds.

Marinade per liter of water:

vinegar 9% -200 ml;
sugar 6 tbsp;
salt - 3 tbsp.

Chop the cabbage, grate the carrots on a coarse grater, crush the garlic, mix, pour in the oil, sprinkle with dill seeds, pour in the hot marinade, put under pressure, keep cool for 3 hours.

Pickled cabbage with prunes

I first tried this recipe with my relatives, and now it is our family dish.

cabbage - 2 kg;
carrots - 500 grams;
prunes - 300 grams;
garlic - 2 heads.

Marinade per 800 ml of water: sugar, vinegar 6% and vegetable oil - a glass of each, 2 tbsp. salt.

Coarsely chop the cabbage, grate the carrots on a grater with large holes, chop the garlic and prunes.
Place the cabbage in layers into a deep saucepan, sprinkling with carrots, garlic, and prunes. Pour in hot marinade and keep under pressure for at least 12 hours.

With bell pepper for the winter

Products:

cabbage - 2.5 kg;
onions, carrots, Bell pepper- half a kilo each;
vegetable oil and vinegar 9% - 250 ml;
sugar - 4 tbsp;
salt - 2 tbsp.

Finely chop the onion, chop the cabbage, turn the pepper into strips, grate the carrots. Pour oil and vinegar into the vegetables, adding salt and sugar, transfer to a three-liter jar, cover with gauze, leave for four days at room temperature, then close with a plastic lid and refrigerate.

Conclusion

Remember that health depends on many factors, the main one being nutrition. We are what we eat. I would like to be present on our tables more often sauerkraut. Recipes Every housewife should be able to cook very tasty ones, because this vegetable has such values that you are amazed! It should be consumed every day, it prevents diseases, cures, keeps you healthy!

Cabbage is one of the most delicious and popular vegetables in the world. 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 also low calorie product helping to maintain a beautiful figure.

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

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 dishes whatever 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:

We clean the cabbage from spoiled and damaged leaves and chop it.
Wash the carrots, peel and grate on a coarse grater.
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.
Place the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimal temperature indoors 20-22 degrees.
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 closed nylon cover and take it out and store it 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:

We remove the cabbage from the top leaves and finely chop or chop it on a cabbage grater.
Wash the carrots, peel them and grate them on a Korean carrot grater.
Place the chopped vegetables in a large bowl and mix thoroughly.
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.
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.
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 salads from fresh vegetables 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:

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

Pickled cabbage with beets in a jar for the winter

Such cabbage will not only healthy dish on your desk, but also beautiful decoration thanks to the colorful color of the cans. 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:

We clean the cabbage and cut it into equal cubes, about 2x2 cm, with the exception of the stalk.
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.
We take jars with lids prepared in advance and place a layer of cabbage, then a layer of beets, then garlic and again cabbage.
Prepare the marinade. To do this, dissolve salt and sugar in water, let it boil, pour in vinegar and immediately turn off the heat.
Spilling hot marinade into the jars and roll them up. Closed jars turn it upside down and wrap it until it cools completely, store the workpiece in the cellar or any other cool place.