Quick pickling of cabbage with raisins. Quick pickled cabbage

Cabbage is a vegetable that maintains vigor and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any form, but quick-cooking pickled cabbage, of course, is beyond any competition. Almost everyone loves it - spicy and crispy or tender and juicy.

Instant pickled cabbage is a welcome guest on any table. It is an excellent addition to meat, fish, and many other dishes. You can pickle any type of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. The red cabbage is tougher, but if properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike fermentation, allows you to get quick results. As a rule, for pickled cabbage, a marinade is first prepared, which is poured into finely shredded or cut into large pieces of cabbage, as well as its accompanying ingredients. Instant pickled cabbage retains all its beneficial properties and does not lose vitamins. And there are apparently no recipes for quick pickling of cabbage! Here are just a few of the countless numbers that we are happy to offer you.

Pickled cabbage “Bystraya”

Ingredients:
1.5-2 kg of white cabbage,
1 carrot,
2-3 cloves of garlic,
1 liter of water,
200 ml vegetable oil,
200 ml table vinegar,
3 tbsp. with a pile of salt,
8 tbsp. Sahara,
5 bay leaves.

Preparation:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the resulting marinade over the cabbage and place pressure on top. After 2-3 hours the cabbage is ready and you can eat it.

Pickled cabbage with raisins “Right to the table”

Ingredients:
1 medium head of cabbage,
3 carrots,
2 onions,
1 head of garlic,
100 g washed raisins,
1 tbsp. salt,
500 ml water,
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Preparation:
Chop the cabbage thinly, sprinkle with salt and rub with your hands until the juice comes out. Peel and wash the remaining vegetables. Grate the carrots on a coarse grater, grate the onion on a fine grater, and pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and stir. Prepare the marinade: add sugar to boiling water, add vegetable oil and bring to a boil again. Add vinegar, stir and pour into cabbage in small portions. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage “Plus two carrots”

Ingredients:
3 kg cabbage,
2 carrots,
1 head of garlic.
For the marinade (per 1 liter of water):
1 stack Sahara,
2 tbsp. salt,
½ cup vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Preparation:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Place everything in a saucepan, pour in hot marinade and place under pressure. When everything has cooled down, remove the pressure and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg white cabbage,
1 carrot,
1 sweet pepper,
10 black peppercorns,
2 bay leaves,
1 tbsp. salt,
2 tbsp. Sahara,
5 tbsp. 6% vinegar,
¼ cup vegetable oil,
½ cup water.

Preparation:
Finely chop the cabbage, carrots and peppers into strips. Stir the vegetables, add peppercorns, bay leaves, place in jars or pans and pour boiling marinade over them. If you decide to cook cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready for dinner.

Cabbage marinated with onions

Ingredients:
2 kg white cabbage,
3 onions,
black peppercorns,
bay leaf.
For the marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
1 incomplete stack. 6% vinegar.

Preparation:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Place the vegetables in a jar or pan (pepper and bay leaf on the bottom) and pour in the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric “Sunny”

Ingredients:
1 head of white cabbage,
1 carrot,
1 tsp turmeric,
3 cloves of garlic,
1 tbsp. salt,
½ cup water,
½ cup Sahara,
½ cup vegetable oil,
½ cup 6% vinegar.

Preparation:
Chop a head of cabbage. Chop the garlic and grate the carrots. Place everything in a saucepan, sprinkle with turmeric and stir. For the marinade, boil water with vinegar, oil, sugar and salt. Pour still hot marinade over the cabbage and set pressure. In a day, the beautiful “sunny” cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg white cabbage,
1 beetroot,
1 carrot,
7 cloves of garlic.
For the marinade (per 1 liter of water):
1 stack 6% table vinegar (a little less is possible),
½ cup vegetable oil,
1 stack Sahara,
2 tbsp. with a pile of salt,
black peppercorns - to taste.

Preparation:
Chop the cabbage coarsely or into squares. Cut the beets and carrots into pieces. Place the cabbage in a saucepan of suitable size, sprinkle it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour it over the cabbage. Then cover the cabbage with a plate and set pressure. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready to eat.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage,
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g garlic.
parsley,
celery,
tarragon,
dill seeds.
For the marinade (per 1 liter of water):
20 g salt,
20 g sugar,
1 cup 6% vinegar.

Preparation:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips and pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour the marinade over everything, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg cabbage,
1 kg sweet pepper,
1 lemon.
For the marinade (per 1 liter of water):
½ cup honey,
2 tsp salt.

Preparation:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars and fill with boiling brine. Cover the tops of the jars with plastic lids and place in a cool place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg white cabbage,
2 carrots,
500 g grapes,
300 g apples.
For the marinade:
1 liter of water,
1 tbsp. salt,
70 g sugar,
100 ml vegetable oil,
½ cup 5% vinegar,
bay leaf,
ground cinnamon,
black and allspice peas.

Preparation:
For the marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in vinegar and oil. Chop the cabbage and carrots, add sliced apples and grapes, mix everything. Place the mixture tightly in a bowl and pour in the marinade. Soak the cabbage for a day at room temperature, then in the cold for a day.

Pickled red cabbage “Quickly”

Ingredients:
1.5 kg red cabbage,
1 carrot,
2-3 cloves of garlic,
1 tbsp. salt.
For the marinade (per 500 ml of water):
2 tbsp. Sahara,
1 tbsp. coriander seeds,
½ tbsp. cumin,
½ tbsp. peppercorns,
150 ml apple cider vinegar,
bay leaf.

Preparation:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, place in a saucepan and mix the vegetables with salt. There is no need to grind to form juice, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade simmer with the spices for 2-3 minutes, then pour in the apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade through a sieve to filter out the spices. Let cool, then cover the dish with a lid and put it in the refrigerator. In 4 hours the cabbage will be ready.

Pickled cabbage with cranberries

Ingredients:
2 kg white cabbage,
400 g carrots,
350 g cranberries.
For the marinade:
1 liter of water,
50 g salt,
100 g honey,
100 ml 6% apple cider vinegar.

Preparation:
Carefully sort the cranberries and wash them well. Shred the cabbage, grate the carrots and mix in a bowl with the shredded cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over the vegetables and cranberries. Cover the top of the pickled cabbage with a plate on which you place pressure, and leave it like that in a cool place for 2-3 days. Store the finished cabbage in the refrigerator.

"Spicy"

Ingredients:
2 small heads of cabbage,
1 small beet,
3 cloves of garlic,
½ pod of dry hot pepper,
1 liter of water,
200 g sugar,
5 tbsp. vegetable oil,
3 tbsp. salt without top,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Preparation:
Remove the top leaves of the cabbage, cut the heads of cabbage into four parts, cut out the stalks, then cut into squares. Finely chop the garlic. Place chopped cabbage in a clean three-liter jar, adding garlic periodically. From time to time, compact the cabbage in the jar (the cabbage should be up to the hangers of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and cut into small cubes beets, bay leaf, allspice. Place the pan on the fire, bring the marinade to a boil, then reduce the heat and simmer for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour the hot marinade over the cabbage and leave on the counter to cool. Cover the cooled jar of cabbage with a lid and place it in the refrigerator. In 12 hours the cabbage will be ready.

Cauliflower "Aromatic"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers,
2 carrots,
4 cloves of garlic,
1 bunch of parsley,
salt, pepper, bay leaf - to taste.
For the marinade:
1 liter of water,
3 tbsp. Sahara,
2 tbsp. with a pile of salt,
3 tbsp. 9% vinegar,
⅔ stack. vegetable oil.

Preparation:
Cut the pepper into strips, grate the carrots on a coarse grater, and separate the cauliflower into small inflorescences. Dissolve salt in water and bring the solution to a boil. Place the cauliflower in this brine and let it stand in it for about 10 minutes with the lid closed, but do not cook. Then remove the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix the vegetables and place in a jar, add parsley and garlic cloves, pour in the marinade and close the lid. Wrap the jar in a wool blanket or cotton blanket and let it sit warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts,
2 onions,
6 bay leaves,
3 stacks 9% vinegar,
3 stacks water,
2 tbsp. Sahara,
2.5 tsp salt.

Preparation:
Wash the Brussels sprouts, peel off old leaves, place in a saucepan, cover with water, cover with a lid and put on fire. Cook for 2 minutes, then quickly transfer to ice water. After a while, drain the water and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the jars of cabbage. Then pour vinegar and water into the pan, add sugar, salt, stir and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving a little space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage “Delicious duet”

Ingredients:
300 g broccoli,
1 fork cauliflower,
1 carrot,
6 cloves of garlic,
1.5 liters of water,
8 tbsp. Sahara,
4 tbsp. salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Preparation:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaves and boil. Wash the broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and place in a bowl for marinating, pour over the hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Sauerkraut with raisins is not only tasty, but also a very healthy dish. And all because sauerkraut, obtained through fermentation, contains a large amount of nutritional elements that are so necessary for humans. This is a series of vitamins - A, B1, B2, B3, B6, C, K, P, U, minerals and amino acids.

Sauerkraut helps with various types of stress; it is useful to use to increase immunity. In addition, this cabbage has a rejuvenating effect.

Not preparing this healthy dish is simply unacceptable. To make the cabbage tasty and piquant, you should cook it with raisins. A step-by-step recipe for making sauerkraut with raisins is described below.

Ingredients:

white cabbage - 1 kg;
seedless raisins - 3 tbsp. l.;
medium carrots - 2 pcs.;
medium apples - 2 pcs.;
salt - 1 tbsp. l.;
allspice - 7-8 pcs.;
bay leaf - 5-8 pcs.

Method for preparing sauerkraut with raisins

Remove the top layer of cabbage leaf, and then rinse the entire cabbage under running water. Chop clean cabbage. Important! When working with cabbage, make sure that no curled leaves get into the bowl where you will put the shredded vegetable, because the taste may eventually be spoiled. Place the chopped cabbage in a bowl or pan, add salt and mix well. Then crush the cabbage with your hands so that it releases a little juice.
Peel the carrots, rinse and grate on a coarse grater.
Soak the raisins for half an hour in warm water. Then take it out and rinse again under running water.
Peel the apples, cut them in half and remove the core. Then grate them on a coarse grater.
Now mix all the prepared ingredients, add allspice and bay leaf. Place everything in an enamel pan, bucket or jar. Top with cabbage leaves.
Place the finished cabbage under oppression for 4 days. Under pressure, it will begin to secrete cabbage juice, which will subsequently completely cover it. It is necessary to put it under pressure so that the cabbage ferments well. Important! From time to time, foam will form on top of the workpiece, which must be removed with a spoon. Also, during cabbage fermentation, gases are formed. You can get rid of them by piercing a pot or jar in several places with a long fork or stick.
After 4 days, when the cabbage has finished fermenting, transfer it to the refrigerator and leave it there for another week and a half.
After the specified time, the sauerkraut with raisins is ready.

Serve this dish by sprinkling finely chopped herbs on top, adding onions to the salad and seasoning everything with aromatic sunflower oil. Bon appetit.

“Be smart, girl, about the cabbage, but remember about the groom.” This is exactly the proverb that once existed in Rus' and it was addressed to girls who were engaged in sauerkraut for the winter. How skillfully the girl “chopped” the crispy heads of cabbage to prepare the preparation was one of the factors by which the daring guys were guided in choosing a future wife. Special attention was paid to pickling cabbage (namely pickling, not pickling), and not a single self-respecting housewife avoided this process. From ancient times to this day, a bowl of delicious cabbage has been, if not a permanent, then a frequent guest on our tables, be it an ordinary day or a holiday. Among the hundreds of different recipes for sauerkraut, I want to highlight one, the one through which you can enjoy the wonderful taste and unique fruity aroma of the dish just a few days after preparation. So, today I will tell you about quick sauerkraut with raisins and apples!

To make quick sauerkraut with raisins and apples, you will need:

white cabbage – 10 kg
apples – 1 kg
carrots – 600 g
raisins – 100 g
salt

1. Remove the top leaves from strong heads of cabbage. It is important to ensure that wilted and/or blackened leaves do not get into the preparation, because they can significantly spoil the taste of the food.
2. Chop the cabbage into long, thin strips (for this you can use a special grater or a regular sharp knife with a long blade). Place the cabbage in a large container, add salt to taste and lightly mash with your hands.
3. Peel the carrots, wash them, grate them on a coarse grater. To make sauerkraut look more vibrant and appetizing, you need to choose root vegetables that are bright orange.
4. Wash the apples, cut them into halves or quarters (depending on the size of the fruit), remove the stems and cut out the seed pods. Alternatively, to prepare the preparation, you can select small apples and leave them whole.
5. Place the raisins in a colander or sieve and rinse a little under running water.
6. Place carrots, apples and raisins in a container with cabbage, mix all ingredients thoroughly.
7. Lightly tamping, place the vegetable mass in a large enamel pan or bucket, cover with cabbage leaves on top.
8. Place the workpiece under pressure and leave for 3 days. During fermentation, foam will appear on the surface of the cabbage, which should be removed using a slotted spoon or an ordinary spoon. Also, during fermentation, gases are formed, which can be eliminated by piercing the cabbage in several places with a long wooden stick.
9. After 3 days, when the fermentation process stops, the cabbage should be placed in a cool place and left for 2 weeks.
10. Place the finished cabbage in glass jars, cover with nylon lids and place in the refrigerator.

To prepare sauerkraut, only late varieties of white cabbage should be used. As for apples, I want to say that the more sour the fruit, the tastier the preparation will be. If your family is small, then it is better to prepare cabbage pickled in this way in small quantities, since it is not suitable for long-term storage (for example, all winter). Before serving, cabbage can be seasoned with aromatic sunflower oil and sprinkled with finely chopped herbs.

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:

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.
Finely chop the cabbage, mix with salt and chopped herbs.
Line the bottom of the container with cabbage leaves. Place cabbage and pumpkin in alternating layers, pour pumpkin juice.
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.
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:

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

We continue the topic of preparations for the winter, cabbage is next in line, just begging to be canned. The summer was hot, and the cabbage ripened earlier and began to “burst at the seams” and burst.

We will be fermenting and salting cabbage in October, and today I will share with you my favorite cabbage salad recipes for the winter. My family and I really like this preparation, try it.

Any fresh cabbage is suitable for preparing the salad, the main thing is to rinse it thoroughly and clean it from damage.

“Obzhorka” cabbage recipe

3 kg cabbage,
0.5 kg
1 kg bell pepper, preferably red,
250 g seedless raisins,
200 ml vinegar 9%,
1 glass of sugar,
4 tablespoons of salt, without a slide,
200 ml refined vegetable oil.

The main thing is to follow the recipe and you will get very tasty cabbage. Finely chop the cabbage, do not crush it. Three carrots on a coarse grater, steam the raisins, pour hot water over them.

Cut the pepper into thin strips. Mix all the ingredients and leave for 2 hours to release the juice.

Place in jars and sterilize, 0.5 - 30 minutes, 1 liter - 40 minutes. Count from the moment the water boils. We take it out and roll it up with iron lids. The cabbage is ready!

I'm not a big fan of sterilization recipes, but this recipe is worth the trouble. This season I’ll try not to sterilize one batch, after the cabbage releases its juice, I’ll boil it for 5 minutes from the moment it boils, add vinegar and roll it up, putting it under a fur coat. I’ll write what comes of it in a couple of months, you’ll see how it’s stored and what it tastes like.

Another great recipe that my family likes is the “Vitamin” cabbage salad; it does not require sterilization and is stored under nylon lids in a cool and dark place. Prepare half the volume of what I recommend, and if you like it, you can make more.

“Vitamin” salad recipe

5 kg fresh cabbage,
1 kg sweet pepper,
1 kg onions,
1 kg carrots,
4 tbsp salt,
300 grams of sugar (this is approximately 12 tablespoons of sugar),
0.5 l 9% apple cider vinegar,
0.5 liters of refined vegetable oil.

Finely chop vegetables, cabbage, peppers, and onions. Grate the carrots on a coarse grater. Gently mix all the ingredients with salt and sugar, add vinegar and oil.

Let it sit for an hour, mix again and place in jars, compacting so that the juice covers the cabbage. Cover with gauze and let stand at home for 3 days. We close with nylon lids and put them in the cellar, underground or refrigerator.

The delicious salad is ready, you can eat it!

A helpful tip is to not fill the jars with lettuce all the way to the top, just above the shoulders of the jar.

I’ll conduct an experiment and replace 1 kg of onion in the recipe with 200 grams of garlic. I’ll make a small batch, I really love everything with garlic. I'll report back in a couple of months about the taste and how it's stored.

I really like cabbage solyanka, it goes as an independent dish and as an addition to side dishes, it makes a delicious soup, just add it to the meat broth, crumble the potatoes and the soup is ready. This preparation is very helpful when you have little time to prepare food. You can read the recipe for this wonderful hodgepodge by following this link -

On the site you will find many proven and delicious recipes for winter preparations, click on this link - “”. You will find yourself in the section of proven recipes for the winter.

My dear readers, the site “I am a villager” wishes you good health and good mood!

I suggest watching a video recipe for preparing cabbage.