What to do with red cabbage for the winter. Salted red cabbage

6 recipes for preparations for the winter of red cabbage 1. Sauerkraut 5 kg of red cabbage 100 g of salt 100 g of sugar Peel the heads of cabbage from outer leaves, chop into narrow strips, add salt and sugar, mix well and after 30 minutes, tamping tightly, put in jars until on the surface of the juice. Lay cabbage leaves, a wooden circle and oppression on top. Keep the cabbage at room temperature for two weeks, remembering to pierce the cabbage with a wooden stick daily, then move it to a cool, dry place. Sauerkraut is served as a salad seasoned with vegetable oil, it can also be stewed or cooked in the same way as white cabbage. 2. Sauerkraut with apples 10 kg of red cabbage 1.5 kg of sour apples 0.5 kg of onions 250 g of salt 20 g of dill seeds Cut hard sour apples, remove the core, cut into strips, peel the onion and cut into strips. Chop cabbage, rub well with salt, mix with apples, onions and dill seeds. Then ferment as usual. 3. Pickled red cabbage 1kg of cabbage 5g of salt 10 peas of black allspice cloves bay leaf a piece of cinnamon a sprig of tarragon optional Chop cabbage into narrow strips, put in glass jars and pour boiled and cooled marinade. Marinade: boil water, put the indicated seasonings into it (except vinegar). Cool, add vinegar and, if desired, sprigs of tarragon (tarragon). Cabbage is ready for consumption in 10-15 days. Serve as a salad dressed with vegetable oil. 4. Canned red cabbage 1 kg cabbage 20 g salt pepper cinnamon bay leaf For marinade 200 ml vinegar, 400 ml water, two cups sugar, salt to taste Finely chop the cabbage, peeled from the outer leaves and salt. After 2 hours, tamping tightly, arrange in jars, putting spices in each jar, Pour the cabbage with hot marinade. Seal jars hermetically and sterilize for 30 minutes. Remove from hot water and cool in air. 5. Red cabbage with plums per liter jar - - medium head of red cabbage - 200g large plums - 5 black peppercorns - 5 cloves, cinnamon on the tip of a knife For marinade: for 1 liter of water - 200g sugar - 80g salt - 200g 9 % vinegar. Finely chop the red cabbage, blanch for 2 minutes in boiling water, then drain the water. Chop large strong plums, blanch in boiling water for 1 minute. Put cabbage and plums in layers in jars, add pepper, cloves, cinnamon to each jar and pour marinade over. Marinade: Boil water, add sugar and salt, after boiling add vinegar and pour cabbage. Place in a bowl and seal. Then sour, like white cabbage. 6. Sauerkraut with beets 3 kg of red cabbage 1 kg of beets 10 g of horseradish 10 g of garlic parsley For brine: 1 liter of water salt - 1 tbsp. with a slide; sugar - 1 tbsp. with a slide Heads of red cabbage cut into several large pieces (about 300g), remove the stalks. Grate the horseradish on a fine grater, and cut the garlic into thin slices. Clean the beets and cut into large cubes. In an enamel bowl, mix cabbage with beets, horseradish, garlic and chopped parsley. Brine: Dissolve sugar and salt in hot water, boil, cool to lukewarm and pour over the cabbage. Cover with a plate of a suitable size, place a weight on the plate. The juice should cover the cabbage. Cover the dishes with a linen towel and put in a dark, cool place for a week. Then move to cold.

Now it's time for purple cabbage. Everyone knows that this vegetable is considered very useful because it is rich in vitamins. Purple cabbage also contains enzymes, proteins, phytoncides, fiber. You can talk about the benefits that this vegetable brings to the human body for a very long time. But we suggest that you familiarize yourself with several recipes for its preparation.

Recipe number 1. Stew

Purple cabbage, the recipes for which are different, loses its beauty after heat treatment. But nevertheless, it is used in a stew. So, we will need:

two red onions;
three st. l. wine vinegar (red);
8 cloves;
two st. l. butter;
a pinch of cumin;
salt to taste;
a kilo of red cabbage;
one st. l. Sahara;
half a bunch of green onions.

First, peel and finely chop the onion. We take a pan with a thick bottom, melt the butter, fry the onion for 5 minutes. Add sugar, cloves, cumin, vinegar. Cook for 3-4 minutes, stirring to dissolve the sugar.

Remove the upper leaves from the cabbage, wash, finely chop. Put in a saucepan with onions, cover, cook for one hour over low heat, stirring occasionally. Season with pepper and salt to taste. Finely chop the washed green onion. When serving, sprinkle with green onions.

Recipe number 2. Shchi

Purple cabbage, the recipes for which are usually very simple, can also be used to make cabbage soup. To prepare them, we take the following products:

1.5 l of vegetable broth;
200 g;
2-3 pcs. medium potatoes;
50 g mayonnaise;
40 g of tomato paste;
salt.

We prepare cabbage soup in the following way. Wash potatoes well, peel and chop. We wash the purple cabbage, chop very finely. Bring the broth to a boil, add potatoes. Then we leave to cook for 10 minutes. When this time has passed, add tomato paste to the vegetables, cook everything until tender. When serving, season with mayonnaise.

Recipe number 3. Salad

We offer to cook purple cabbage salad, its recipe is very simple. We take:

red cabbage - 300 g;
fresh carrot (medium) - one piece;
onions - one piece;
fresh tomatoes - two;
bell pepper - two pieces;
greens - to taste;
black pepper (ground), salt, sugar - to taste;
cold boiled water - 1/4 l;
table vinegar 9% - to taste;
vegetable oil - five tbsp. l.

This is the cooking process. Purple cabbage is thinly sliced. We wash the pepper, remove the seeds, cut into thin strips. My tomatoes, dry them. We cut into thin slices. Peel the onion and cut into half rings. We clean the carrots, three on a grater (medium).

Wash the greens well, dry, finely chop. Dilute vinegar in water to your taste. Place all vegetables in a large bowl. Salt, pepper. Pour sugar, grease with vegetable oil. Pour in the vinegar water, mix the salad well. We taste it, if there is not enough seasoning, then we add it, taking into account the fact that the taste of the salad should be pleasantly sweet and sour. Put in the refrigerator to brew for at least an hour. Stir before serving.

Recipe number 4. Marinated

Do you have purple cabbage in your house? Cooking recipes in their list also contain such a dish as pickling vegetables. Therefore, we offer you one of them. We take the following ingredients:

purple cabbage - kilo (chopped);
four tsp fine salt;
two peas of allspice;
one or two peas of black pepper;
one bay leaf;
four tsp Sahara;
one st. l. essences of vinegar.

For pickling, choose dense heads of cabbage. We clean the cabbage, chop it into thin strips. Weigh the amount of chopped cabbage, add salt (two tablespoons per 1 kg). Mix in a large container, leave for two to three hours. During this time, the cabbage will release juice and become soft. We put it in jars with spices: black and bay leaves.

We prepare the marinade as follows: boil water, dissolve salt (two tablespoons), sugar (four teaspoons), (one tablespoon) in it. All this per liter of water. We cool. Pour jars filled with cabbage with cooled marinade, cover with lids, pasteurize. 20 minutes for a half-liter jar, 30 minutes for a liter jar, 50 minutes for a three-liter jar, from the moment when the water temperature is 85 degrees.

We roll up the jars with metal lids, turn over, cover, leave to cool completely.

Recipe number 5. Sauerkraut

Purple cabbage, whose harvesting recipes never cease to amaze, can be fermented with plums. Thanks to them, its taste will become very original.

three kilos of cabbage;
a kilo of plums;
two and a half st. l. Sahara;
five st. l. salt;
one st. wine vinegar (apple);
10 pieces. black peppercorns;
15-20 pcs. peas of allspice;
five pcs. bay leaf;
10 cloves;
3-3.5 st. water.

Purple with plums is easy to prepare. My plums, cut in half, remove the stone. We remove the outer leaves from the cabbage, chop it into thin strips. Sprinkle with salt, lightly knead with your hands.

We prepare the marinade: add sugar with spices to water, put on fire, let it boil, boil for 10 minutes. Remove from heat, add vinegar, stir.

We lay out the cabbage in liter jars, transfer it with halves of plums, tightly tamp until the juice appears. Pour the jars with marinade, previously filtered, close tightly, put in a warm, bright place. We open the jars on the second day, arrange them in a bowl so that the excess marinade has a place to flow out.

The end of fermentation will be indicated by the cessation of marinade flow. We rearrange the jars of cabbage in a cool, dry place. In four to six days, the cabbage will be ready.

Conclusion

Since purple cabbage is very useful, even more than white cabbage, we recommend that you take the time to prepare a fresh salad from it or make preparations for the winter so that your family will receive the next necessary portion of vitamins.

Pickled red cabbage looks picturesque: a deep burgundy color with a purple tint, thin white streaks on the cuts. The marinade provides a sweet and sour taste that brings traditional hot spices to life. Cabbage is harmoniously perceived in company with whole boiled potatoes, thick fried meat steaks. When planning a lean lunch, cabbage can be mixed with large pieces of fried champignons.

Taste Info Other blanks

Ingredients

cabbage - 2.5 kilograms,
water - 1 liter,
vinegar - 4 tablespoons,
salt - 70 grams,
sugar - 70 grams,
bay leaves - 6 pieces,
clove buds - 1 teaspoon,
black peppercorns - 1 teaspoon,
sweet pea pepper - 1 tablespoon,
garlic - 1 head.

How to cook pickled red cabbage for the winter

Finely chop the cabbage, add one tablespoon of salt. Cabbage is rubbed with salt, but not too intensively, since after marinating it should remain elastic and crispy.

The dishes are tightened with a film or covered with a lid and put in the refrigerator overnight.
Seasonings are placed in two sterilized jars, dividing them equally. Garlic can be discarded by replacing it with two or three circles of hot red pepper. In the first case, the taste will be spicy, in the second - spicy.

During the night, the cabbage becomes a little softer, but little juice is released. Red cabbage is usually harder and tougher than white cabbage, so you have to resort to this procedure. Prepared cabbage is transferred to jars.

Pour 2 tablespoons of vinegar into each liter jar. If a more acidic marinade is desired, then three tablespoons are added, but this is the maximum rate.

Boil water, put sugar and the remaining salt. Banks are filled with hot filling. If the cabbage is not planned to be stored for a long time, then 2 tablespoons of oil are poured into each jar. They wait for the marinade to cool, put the jars in the refrigerator, after two days the salad can be served at the table. Banks intended for winter storage are treated differently; they are sterilized for 15 minutes. Warm water is poured into the pan, its level should be 2-3 centimeters below the top edge of the cans.

When sterilizing, the jars must be covered with lids.

The corked hot jars of red cabbage are turned over and covered with a cloth. Such cabbage is stored for a long time. Before serving, the cabbage is kept in the refrigerator for several hours, then transferred to a deep bowl along with the marinade. If portioned serving is supposed, then the marinade is decanted, and the cabbage is poured with sunflower oil, sprinkled with fresh herbs.

Red cabbage for the winter is a strategic supply of vitamins and, in addition, it is also a delicious vegetable dish that will not harm the figure, but will definitely benefit the whole body. Thanks to the use of marinade and other culinary tricks, such salads can be stored all winter without any problems without losing their taste. At the same time, all the vitamins and minerals that are so important in the cold season are preserved in cabbage.

Red cabbage contains vitamins B, A, PP, beta-carotene and many other useful elements. At the same time, the calorie content of the vegetable will not exceed 30 kcal per 100 g. Another indisputable advantage of this product is the presence of anthocyanins in it. It is thanks to this that the cabbage is painted in such a bright and appetizing color. In addition, anthocyanins are powerful antioxidants. They help to rejuvenate the skin and cleanse the body of harmful substances.

There are many ways to make red cabbage blanks. It can be both salted and pickled and sour. Along with cabbage, carrots, bell peppers, beets, onions, apples, as well as many herbs and spices get into the jars. The marinade is prepared on the basis of vinegar and water, salt, sugar and vegetable oil are added to it.

Salads can be stored in two ways. For some, canning is used by rolling jars of cabbage with lids, while others can simply be left in the refrigerator, where they can also be kept for quite a long time.

Vegetable salads are far from new in conservation, however, they can be greatly diversified by adding red cabbage to the usual recipe. It goes well with all the familiar ingredients, absorbs the aroma of spices, remains crispy and very juicy. At the same time, it retains all the vitamins, which are more than enough in this vegetable.

Ingredients:

1 kg of red cabbage;
1 kg of bell pepper;
2 onions;
1 liter of water;
1 cup of sugar;
100 ml of vinegar;
70 g of salt;
5 g dill seeds.

Cooking method:

Finely chop the cabbage.
Remove the seeds from the peppers, then dip the vegetables in boiling water for 5 minutes.
After this time, quickly remove the peppers from hot water and place in cold.
Onion cut into half rings or cubes of medium size.
Mix all the vegetables in one bowl, salt and transfer to sterile jars.
Mix water, vinegar, dill and sugar and bring to a boil, pour the marinade over the cabbage.
Roll up the jars, wrap them in a blanket and cool at room temperature.

Interesting from the network

Unlike ordinary white cabbage, red cabbage does not have a specific smell, so the process of its preparation will be much more pleasant for the hostess. The highlight of this recipe is apples, which will give the dish a special sweet and sour flavor. To do this, you need to choose hard fruits. Small green apples are best.

Ingredients:

5 kg of red cabbage;
1 kg of apples;
3 onions;
200 g of salt;
20 g cumin.

Cooking method:

Wash the apples, remove the core, cut the fruit into strips.
Shred the cabbage, sprinkle with salt and mash well with your hands.
Cut the onion into half rings, mix in one plate with cabbage and apples.
Add cumin, mix everything again and crush with your hands.
Put oppression on top of the cabbage and leave everything for 3 days at room temperature.
Store the finished snack in the cellar.

A simple, spicy appetizer recipe that works great as a savory salad and goes well with hearty sandwiches. If you want to store cabbage all winter, then immediately put it together with the rest of the ingredients in jars and pour the marinade into them. After that, you need to roll up the jars while the mixture is still hot. You don't need to sterilize them.

Ingredients:

1 kg of red cabbage;
2 beets;
2 carrots;
2 tbsp. l. salt;
4 cloves of garlic;
1 tsp red hot pepper;
1 liter of water;
100 ml of vegetable oil;
100 ml of vinegar;
1 cup of sugar;
3 peas of allspice;
3 black peppercorns.

Cooking method:

Wash and clean vegetables.
Separate the cabbage leaves from the head, cut into wide strips about 3 cm thick.
Grate carrots and beets for Korean carrots.
Combine all vegetables and place in a saucepan or small bowl.
Throw black and allspice on top, pour red pepper.
Dissolve sugar and salt in one liter of water, pour in vinegar and vegetable oil.
Bring the marinade to a boil, then let it cool slightly and pour over the vegetables.
Press down the vegetables with a lid or plate, put oppression on top.
Marinate cabbage for 3 days, then store in a jar in the refrigerator.

Now you know how to cook red cabbage for the winter according to the recipe with a photo. Bon appetit!

Every housewife can easily cook red cabbage for the winter, but for some reason this dish is found in conservation much less often than other vegetable salads. To surprise your relatives with a new vitamin treat, you just need to learn how to cook red cabbage from the recipes, and also remember the following recommendations:
The best time to preserve red cabbage is in early October. It is at this time that the forks reach the level of ripeness that will allow them to be stored in jars for a long time;

Before pickling cabbage, its leaves must be rubbed with salt. This procedure will make them softer and allow the dish to cook faster;

Blanching the leaves will also help soften the leaves. Just cut the cabbage into the desired pieces and dip them in boiling water for 15 minutes;

Red cabbage can be stored for a long time in a cool place even when fresh.

All members of my family love crispy spicy cabbage sauerkraut with pepper or garlic. Such an appetizer is good in the autumn-winter time, because it contains vitamins (in particular vitamin C), which are so necessary for our body. In this article, I will tell you my favorite delicious recipes for sauerkraut in a jar for the winter.

Sauerkraut with carrots and garlic

The unusual color of red sauerkraut is sure to draw attention to this dish even on the festive table. It's all about a special substance - anthocyanins. It is found in all purple fruits: blackberries, blueberries, cherries, grapes. Anthocyanin affects not only the color of cabbage, but also its taste. It gives the purple head leaves a slight pungency. This specific property is more than offset by the unique beneficial properties of red sauerkraut.

Regular consumption of this snack helps to reduce vascular fragility, strengthen the retina, and reduce swelling.

Ingredients:

Red cabbage - 500 g;
Carrots - 2 pcs.;
Garlic - 1 clove;
Salt - 1 tsp

When working with red cabbage, it must be remembered that it contains a lot of coloring pigment. Therefore, it is better to protect your hands with thin rubber gloves, hide clothes under an apron and use only a plastic cutting board and work surface. If the purple juice still leaves traces, you can try to remove them with lemon juice.

The upper leaves and stalk of red cabbage contain a large amount of nitrates, so they should not be used as food. The rest of the head should be chopped as thin as possible. Purple leaves contain much more fiber than white cabbage. Therefore, they are more rigid and thin cutting is especially important in this case.

Carrots should be washed, peeled and cut into small strips or grated on a coarse grater.

Peel the garlic. Then it needs to be finely chopped or grated on a fine grater. Sprinkle generously with salt on top of all chopped vegetables.

After that, chopped cabbage must be kneaded with your hands. This should be done so that the characteristic crunch of the leaves is heard. This is done so that the cabbage softens and starts up the juice.

For pickling red cabbage, you should choose a glass container. Enameled is not suitable, because it can be stained under the influence of pigments, and in metal products will oxidize. To ferment 500 g of cabbage, you need to take a container with a volume of 500 ml. All prepared cabbage should be packed very tightly into the jar. It is desirable that at least 2 cm of free space remain on top, which is necessary for the juice released during the fermentation process.

The container must be placed in a bowl so that juice flows into it if a lot of it stands out. From above, the cabbage should be pressed with a load, such as a narrow bottle of water.

The first 7 days of fermentation should take place at room temperature. In order for the gases characteristic of fermentation not to linger in sauerkraut, it must be carefully pierced 1-2 times to the full depth with a knitting needle or a thin knife. Foam should form on the surface of the cabbage juice. It should be removed.

After a week, you need to remove the load, remove the jar from the bowl, wipe it off and close it with a nylon lid. Further fermentation should continue in the cold. A jar of cabbage should be put in the cellar or refrigerator. After 5 days, red sauerkraut will be ready.

Red sauerkraut in large pieces in a jar - a delicious recipe for the winter

My friend shared with me very tasty recipes for red cabbage. I present to you one of them.

To prepare sauerkraut, I will need the following products:

Heads of red cabbage - 5 pcs.;
Horseradish is the root;
Garlic - 1 large head;
Onion - 3 pcs.
Table salt - 250 g;
Dill - seeds;
Lavrushka - 3 leaves.

I disassemble the heads of cabbage into leaves, each of which I cut into large pieces. I cut the onion into half rings, chop the garlic finely, and chop the horseradish root with a blender.

In a wide bowl or other bowl, I mix pieces of cabbage with onions, garlic, dill and horseradish. I add salt and rumple my hands.
Then I shift the vegetables into a barrel or an enameled bowl, put a plate with oppression on top. Cabbage is fermented in a warm place for 3 days.
Then I lay out the finished pickle in jars, sterilize for 20 minutes and roll it under iron lids. Sunsets for the winter are ready!

Red cabbage with apple

My children like sauerkraut with apple recipes more. Apples give the dish a spicy, slightly sweet taste.

Recipes for red sauerkraut for the winter are quite simple to prepare. I will describe one of them.

I will need the following products:

Red cabbage - 1 fork;
Onion - 1 pc.;
Apples - 2 pcs.;
Salt - 70 g;
Dill - seeds.

Note to the owner

To make the cabbage juicy and crispy, it is better to cut it into large pieces.

I cut the cabbage leaves. Apples are peeled and seeds are removed, and then cut into thin strips. I cut the pre-peeled onions into thin rings or half rings.
I add salt to the pieces of red cabbage and grind them. I spread salted cabbage leaves in an enameled bowl or barrel, add apples, onion half rings and dill (seeds) to them. I mix everything thoroughly.
I put a plate with oppression on top and sauerkraut for 4 days. Then I transfer it to jars and put it in a cold place. It turns out very tasty, slightly sweetish cabbage leaves.

Red cabbage with carrots

To prepare delicious sauerkraut with carrots, I need the following ingredients:

Heads of red cabbage - 10 kg;
Carrots - 0.5 kg;
Pepper (bitter) - 2 pcs.;
Heads of garlic - 4 pcs.;
Water - 9 l;
Coarse salt - 400 g;
Sugar - 800 g;
Cumin - to taste.

Cabbage, sauerkraut with hot peppers and garlic, is amazingly crispy. So how do you make delicious sauerkraut?

Initially, I clean the cabbages, remove the stalks. I like the cabbage to be cut into large pieces.
I put the blanks in a barrel or an enameled bowl.
Now you can start preparing the brine from salt and water. I pour cold brine over our cabbage, cover the container with a plate and put oppression on top. To make the cabbage tasty and moderately crispy, I keep it under the yoke for 4 days.
After 4 days, I choose cabbage from the container, but at the same time I keep the brine. If you follow my recipe, pieces of cabbage must be mixed with finely chopped garlic, carrots and peppers, as well as cumin. After thoroughly mixing all the above ingredients, I return the pickle to the barrel or bowl.
I boil the brine again, cool it and pour cabbage over it. I put a plate with oppression on top for another 2 days.
Then I add sugar to the container, squeeze the cabbage a little and lay it out in 3-liter jars. Banks are stored in a cold place.

Red sauerkraut for the winter in a jar, the delicious recipes of which I described in this article, can be added to a salad or eaten as a separate pickle. Enjoy your meal!