Cabbage pieces for the winter - 7 very tasty recipes

Have you noticed that sauerkraut and pickled cabbage in large pieces has a special crunch? It would seem that the same salt, the same seasonings... But no, large vegetable pieces have a richer taste and look more appetizing.

Do you have any doubts? And you try to cook a white vegetable according to any of the proposed recipes. You won't be able to pull it off by the ears!

In the article you will find recipes for every taste. Learn to salt and pickle in Bulgarian, Georgian, according to a new recipe, which is demonstrated by a hostess from distant Siberia.

No cellar? No problem! We have found simple recommendations that allow you to store preparations for the winter right in your apartment at room temperature. Don't believe me? Read it immediately.

Cabbage pieces for the winter - a very tasty recipe in a jar

I propose to consider a simple way to store cabbage in jars without a refrigerator or cellar? If you like the recommendations, you can quickly process the entire harvest. The cabbage will remain crispy, regardless of whether you used a late or early variety for harvesting.

Ingredients:

1 small head of cabbage;
1 spoon each of sugar and salt;
1 aspirin tablet;
bay leaf, black and allspice.

Chop the cabbage in half. Then we cut each half into pieces so that they can be conveniently placed in a glass vessel.
Place an aspirin tablet, pepper, and bay leaf into a clean container.
Fill a liter jar with prepared vegetable pieces. There is no need to compact it strongly.
Sprinkle salt and sugar on top.
Pour boiling water over the contents and cover with a metal lid. After 3-4 minutes, open the lid and add boiling water up to the top.

We store it at home.

Cabbage pieces in a jar with brine under iron lids

Our wise advisers, we are talking about grandmothers, long ago passed on to us traditional recipes for preparing food for the winter. But crispy and tasty pieces of vegetables are obtained not only from grandma’s recipes. I propose to consider one unconventional method of salting.

We will need:

cabbage - 2 kg;
carrots - 300 g;
horseradish - 2 roots;
mustard seed - 1 tsp;
hot pepper (red, green) - 3 pcs.;
laurel leaf - 2-3 pcs;
garlic cloves - 3-4 pcs.;
vinegar 9% - 60 ml. (calculation for a 3-liter jar).

For 1 liter of brine: 2 tbsp. l. granulated sugar and the same amount of salt.

Cut the cabbage into small slices.

Grate the carrots on a Korean grater.

Chop the hot pepper into slices.

Cut the horseradish roots into pieces. Chop the garlic.

Place the cabbage in a jar, alternating layers (cabbage, carrots, horseradish, pepper, bay leaf, garlic, mustard seed).

Dissolve salt and sugar in cold raw water and mix.

Pour 100 ml into a 5-liter jar. 9% vinegar. Fill the contents with cold brine. (+-2.5 liters of brine goes into a 5-liter jar).

Let the cabbage stand in a warm place for at least one day. Then we seal the jars with metal lids and take them to the cellar for further storage.

How else can you cook?

Based on these two recipes, you can prepare various variations of the snack.

Pickled cabbage in pieces can be made very spicy . To do this, you can add hot spices to the marinade to taste, for example, chili pepper, or seasonings for Korean carrots. We wrote about ways to prepare spicy pickled cabbage with black or red pepper in our article.

Delicious quick-cooking pickled cabbage with beets and garlic

With beets, carrots, and garlic you get delicious pickled cabbage. I propose to consider a simple, but no less successful recipe for winter preparation.

Have you decided to store the preparation for the winter for a long time? Take later varieties for pickling. Other varieties are also suitable, but not for long-term storage.

Let's prepare the ingredients:

cabbage - 2 kg;
beets - 400 g;
carrots - 2 pcs. (300 g);
garlic cloves - 4-5 pcs.;
hot pepper - 1 pod;
vinegar - 150 g;
sugar - 5 level tablespoons (150 g);
salt for canning - 2 tbsp. spoons (heaped);
vegetable oil - 2 tbsp. spoons;
black peppercorns, bay leaves - to taste.

Remove the top layer of old, dirty leaves. Cut the head of cabbage into large pieces.
We rinse the jar thoroughly; there is no need to sterilize it.
On the bottom we place pieces of beets, cut into rounds or cubes, and garlic.
Lay out a layer of white cabbage, and then a layer of chopped carrots, garlic, and so on. Use a masher to compact the vegetable layers.
Let's start preparing the marinade. Pour a liter of water into a saucepan. Add the entire portion of salt and sugar to the water. Throw in pepper (bitter, allspice), 3 leaves of the iconic laurel tree. Just before boiling, pour a portion of vinegar into the brine.
Pour hot brine over vegetables. Add 2 tablespoons of vegetable oil. Close the jar with a nylon lid

Not enough brine? Add boiling water.

The cabbage will be ready in 3 days. Keep the preparation at home for three days, placing a container under a glass jar (the juice will drain into it).

Add crispy cabbage to salads, borscht, stew with meat and other vegetables. Bon appetit!

Terms and conditions of storage

The shelf life of pickled cabbage in pieces largely depends on which variety is used for the salad. Mid-season and late varieties are stored better and longer. Early cabbage is too tender and does not store well, so it is better not to use it in pieces to prepare pickled vegetables. The most suitable leaves have a dense structure with thin, rough veins. They are a bit difficult to cut, so you should choose a very sharp knife with a wide blade. Leaves with a greenish tint are not used for pickling, as they will certainly taste unpleasantly bitter.

You cannot use aluminum containers to store pickled cabbage in pieces. The metal enters into an oxidative chemical reaction with the marinade and the dish will be spoiled. A glass or enamel pan is the best option for storing pickled cabbage for long-term storage.

The most suitable temperature for long-term storage is + 2-5 °C. A higher temperature is not suitable, since in this case even salt and vinegar will not prevent the formation of mold. A temperature of about 0 °C is also undesirable, since in this case there is a risk of freezing the dish. If it is not possible to put the jars in the refrigerator, then they are placed in the basement, where an even temperature is maintained.

Mustard seeds, sugar, salt, cranberries - these ingredients not only add flavor to cabbage pickled in pieces, but also extend its shelf life. However, you shouldn’t overdo it with additives, since the main ingredient is cabbage leaves.

A glass jar with pickled salad closed with a nylon lid will last in the refrigerator for several months. It will last the same amount of time in the cellar. Using a tin lid, you can increase the storage period by 2 times, and even at + 5 ° C, cabbage, pickled in pieces, will not spoil until spring.

Day-old cabbage in pieces - it turns out very tasty

To prepare daily cabbage you will need simple ingredients:

cabbage, bell pepper, carrots - 3 kg of vegetables in total;
garlic - 3 heads;
salt and sugar 100 grams each;
200 g vinegar.

The cooking process is simple:

Chop carrots, peppers, garlic. Preferably with a curved knife.
Using a large knife, cut the head of cabbage into two halves. Cut out the stalk. Chop the vegetable into large pieces. We have prepared the ingredients to place them in a 5-liter container.
Place dense cabbage pieces in a plastic bucket (without fluffing them into individual leaves) alternately with a layer of carrots, peppers and garlic.
Cook the marinade from 2 liters of water, salt, sugar. Add vinegar after boiling.
Pour the marinade into a plastic container with vegetables. We install oppression on top. A plastic water bottle is suitable for these purposes.

After just 24 hours, juicy white cabbage can be placed on a plate and served.

How to marinate spicy cabbage with beets in Gurian style

Housewives in Georgia know how to cook bright, spicy and very tasty cabbage. Georgian cuisine is distinguished by the combination of spicy and hot tastes in one dish. We will marinate the juicy white vegetable with 6% vinegar.

Does vinegar kill the beneficial properties of the product? Agree. If you are preparing a vegetable not for long-term storage, do not add vinegar. Experiment with the amount of sugar. For example, add not one spoon per liter of water, but, for example, four.

Ingredients:

dense cabbage forks - 2.5 kg;
beets - 200 g;
garlic cloves - 12 pcs.;
ground red pepper - 1 teaspoon (or 2 pods);
any greens (parsley, dill, celery) - 1 bunch (frozen greens are also suitable);
coarse rock salt - 2 tbsp. heaped spoons for 1 liter of water;
sugar - 1 tbsp. spoon per liter of water;
9% vinegar - 0.5 cups per 1 liter of water;
bay leaf - 5-6 leaves.

Wash the head of cabbage and remove the top leaves. We don’t throw away the removed leaves, they will be useful to us.
Cut the cabbage into two halves. We divide each half into 4 so that the slices are held together by the stalk (do not fall apart into leaves). We cut off the excess part of the stalk.
To let the garlic release its aroma, cut it into small pieces.
Peel the beets, cut them in half, then chop them into half rings.
Take a suitable container of 6-7 liters. Place 1/2 of the cabbage on the bottom, then the beets.
Then add half of the prepared red pepper, garlic, and herbs into the pickling container. It is not necessary to chop the greens; they are placed in twigs. Layers are repeated.
All that remains is to cook the marinade. For 2 liters of water, take about 15 balls of allspice and hot peppercorns, 5-6 laurel leaves, 4 tablespoons of salt, 2 tbsp. spoons of sugar, 250 ml. vinegar.
Place a pan of water on the fire. Pour in salt, sugar, spices. Bring to a boil. Let stand for 3-5 minutes after boiling, pour in vinegar. Bring to a boil, remove from heat. The marinade is ready.
Pour the hot marinade over the future appetizer. Place cabbage leaves on top, cover with a plate, and place pressure on top. We keep the contents in a warm place for one day, then put them in a cold place.
In 3-5 days the cabbage will be ready.

You can serve the appetizer to the table in whole slices. Or you can cut it into small pieces, melt it with butter, pepper, onion. Incredibly delicious!

Serving options

Serving an impressive appetizer is very simple. Place onions cut into half rings on the plate with the appetizer. The onions will be soaked in the cabbage brine and will be a wonderful addition to the dish! You can also try this option: pour olive or sunflower oil, add green onions. It looks fresh and elegant.

Cabbage served with cranberries looks impressive . Try making pickled cabbage in pieces!

You may also be interested in checking out the recipes for making pickled cabbage:

in Georgian;
in Gurian;
in Korean;
with beets.

New recipe for crispy cabbage with carrots

To prepare a piquant, spicy snack with garlic and red pepper according to the new recipe, cabbage of early, medium and late ripening is suitable.

Prepare a large container, preferably an enamel pan, in which the fermentation process will take place.

Advice! Choose a head of cabbage that is heavier, then it will not be loose.

For pickling we take:

head of cabbage weighing - 6 kg;
peeled carrots - 600 g;
garlic cloves - 120 g;
coarse salt for pickling - 25 g per 1 kg of vegetable.

Grate the carrots on a coarse grater. To give the finished dish a bright, tasty aroma, pass the garlic through a press. Add hot pepper and the required portion of coarse salt to the bowl with the garlic. Mix everything thoroughly until a homogeneous paste forms.
Cut the head of cabbage into two halves along the stalk. Chop each half into large pieces. Cut out the stalk. The cabbage pieces should separate into leaves.
Take a mixture of garlic and pepper. We coat the leaves with it (every other one), sprinkle with grated carrots. Place the formed slice into a saucepan.
We lay out the stuffed vegetable pieces so that they fit as closely as possible to each other. Press it with your fists as hard as you can and let the vegetables release their juice.
Cover the contents of the pan with gauze. Place a plate or board with a 3-liter jar filled with plain water on top. It will act as a load. We leave the workpiece until the morning, periodically crushing it.

If the cabbage has released little juice and it is not enough to drown all the leaves, pour marinade over the vegetables (20 g of salt per liter of boiled water).

While the cabbage is fermenting, do not forget to pierce it, carbon dioxide should escape.

As soon as the fermentation process stops, transfer the cabbage to jars. Store at a temperature not exceeding zero degrees.

Colored

If you decide to please your guests and household members with pickled cauliflower, then remember an important point: before pickling the cauliflower, boil water in a saucepan, add salt and boil the cauliflower in it for 5 minutes. Next, follow the classic recipe.

We recommend watching a video about marinating cauliflower pieces with carrots: