Red cabbage salad for the winter is an excellent and healthy appetizer that will decorate any table: recipes with photos and videos

Home Salads for the winter

Winter red cabbage salad is a very tasty and at the same time healthy dish. Compared to white cabbage, red, or, as it is sometimes called, blue cabbage, is richer in vitamins and other substances beneficial to the body.

It is better to wash the jars in which the salad prepared for canning will be packaged with soda or mustard powder so that the aromas inherent in most detergents do not spoil the taste of this homemade preparation.

Most often, such salads are prepared by adding beets and carrots. But you can also add other vegetables to the composition - peppers, pumpkin, squash, and so on.

Salads made from red cabbage are usually more piquant than those prepared from white cabbage. In addition, they look more beautiful on the table and always attract praise for an excellent snack.

Spicy red cabbage salad for the winter

The winter preparation prepared according to this recipe turns out to be spicy, with a slight sourness.

Ingredients:

Red cabbage -2 heads
Bay leaf – 6 pcs.
Garlic – 1 head
Allspice peas – 7 pcs.
Cloves – 7 pcs.
Water – 1 liter
Salt – 2 tablespoons
Sugar – 4 tablespoons
Vinegar 9% - 50 gr.

Preparation:

The heads of cabbage are freed from the top leaves and chopped. Place in a large container.

The head of garlic is peeled, divided into cloves, and placed in cabbage. Stir.

Squeeze the cabbage with your hands, stirring until the juice comes out.

The jars are thoroughly sterilized, spices and bay leaves are placed on the bottom. Place prepared cabbage in them.

Place the water on the fire, heat it up, dissolve salt and sugar in it and add vinegar. Bring to a boil and pour marinade into jars of cabbage. Cover with lids and sterilize.

Liter jars of red cabbage salads are sterilized for fifteen minutes.

Sterilized jars are rolled up, turned upside down, wrapped warmly and left for a day.

Store in a cool, dry place.

Pickled red cabbage

Autumn is a wonderful time of year when you can make tasty, juicy and beautiful preparations. Pickled red cabbage for the winter according to this recipe will decorate any table or complement a vegetable salad. The cooking process is no different from white sourdough.

Products:

cabbage - 5-6 kg;
peppercorns - 40 g;
grapes - 2 kg;
apples - 2 kg;
grape leaves - 300 g;
salt for canning to taste.

Preparation procedure:

Wash the cabbage, cut the stalk and remove the surface inedible leaves. Chop into strips. Place the main ingredient in a large saucepan, add plenty of salt and mash.
Rinse the apples, remove the seeds and cut into slices.
Sort the grapes, wash thoroughly and dry. Remove spoiled and unedible fruits.
For fermentation, it is recommended to take a food bucket or basin. Cover the bottom with grape leaves, if there are none, then with cabbage leaves. Then the prepared ingredients are laid out in layers.
The procedure is carried out until all components are exhausted. Each of the new layers must be pressed tightly with your hands. Place grape leaves on top, cover and leave in a warm place for 4 days.
Place in sterile jars with a screw cap, roll up and put in the refrigerator. The dish will be completely ready for consumption in 40-45 days.

Simple red cabbage salad for the winter

A delicious salad that is great for stimulating your appetite and can be prepared in just one hour.

Ingredients:

Red cabbage – 1 kg.
Meaty sweet pepper – 1 kg.
Onions – 2 pcs.
Filtered water – 1 l.
Vinegar 9% - 30 ml.
Salt – 2 tablespoons
Sugar – 1 glass
Dill seeds - ½ teaspoon.

Preparation:

The cabbage is chopped into thin strips.

Peppers are cut into thin strips or half rings.

Red cabbage salads turn out especially tasty if the bell pepper included in their recipe is slightly softened before cooking. To do this, pour hot water over the pepper for five minutes and then cool in cold water.

The onion is cut into thin half rings.

Place the prepared vegetables in a large container and mix, kneading with your hands, until the juice is released. Place the salad in pre-sterilized jars.

Prepare the marinade. Heat the water and dissolve salt and sugar in it, add dill seeds and bring to a boil. Then remove from heat and add vinegar.

Pour the hot marinade over the salad in jars and roll it up.

The prepared winter preparation is wrapped warmly, turning the jars upside down, and left for two days.

Store in a cool place.

Useful tips

be sure to add spices, they will add aroma and good taste;
You can supplement the cabbage with cucumbers, tomatoes, carrots, and sweet peppers;
The jars must be sterilized, this will ensure long-term storage of the preparations.

Preparing red cabbage salads for the winter will be an excellent addition to any dish. They will go perfectly with first and second courses. In addition, they will be a good decoration for the holiday table. If desired, pickled red cabbage can be added to various salads as an additional component or for decoration.

Winter red cabbage salad with apples

A very tasty winter vegetable preparation prepared according to this recipe is lightly sour, characteristic of apples, and aromatic.

Ingredients:

Cabbage – 5 small forks
Sour apples – 1 kg.
Onion – 3 pcs.
Salt – 1 glass
Parsley seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Dill seeds - according to preference.

Preparation:

The cabbage is chopped into thin strips.

Apples, having cut out rosettes with seeds, are cut into thin slices.

The onion is cut into thin half rings.

Place the prepared vegetables in a large container, add salt and spices and mix, kneading with your hands, until juice appears.

Transfer the prepared cabbage into a large enamel pan in layers, alternating with apple slices. A pressure is placed on top and left in a warm place for three days.

The prepared salad is placed in jars and sterilized for twenty minutes.

Then they roll it up, turn it upside down, wrap it warmly and leave it for a day.

The finished winter preparation is stored in a cool place.

Recipe Variations

The classic recipe for red cabbage for the winter can be changed at will, supplemented with various ingredients. In this case, you get several options for tasty and healthy vegetable snacks for the winter.

Acute

Fans of spicy dishes will appreciate the appetizer made from cabbage and other vegetables.

For the recipe you need:

cabbage forks weighing 1 kg;
2 pcs. medium-sized carrots and red beets;
6 cloves of garlic;
2 tbsp. l. salt without a slide;
1 tbsp. Sahara;
0.5 tbsp. sunflower oil;
the same amount of 9% vinegar;
1 tbsp. l. hot red pepper (ground);
1 liter of water;
4 peas each of black and allspice.

Prepare the snack like this:

Cabbage is cut arbitrarily - shredded into ribbons or cut into large cubes.
To make the appetizer look more elegant, beets and carrots are chopped on a special Korean grater. Garlic is cut into thin slices.
All vegetables are mixed in a large bowl or pan and placed in sterilized jars.
The spices are mixed in a separate plate and distributed evenly among the jars.
Prepare the marinade: dissolve salt and sugar in 1 liter of water, bring to a boil, add vinegar and oil, heat for no more than a minute and remove from heat.

The marinade should cool to about 80°C. After this, it is evenly distributed among the jars and sealed tightly with metal lids.

Pickled

Red cabbage is also very tasty when pickled. Vegetables prepared this way are considered healthier, since no vinegar or other preservatives are used for preparation.

Important! This product can only be stored in the cold. Owners of private houses place containers with cabbage in the basement, and residents of city apartments use the balcony for this purpose.

You will need the following ingredients:

5 heads of cabbage;
1 kg of sour apples (ideally Antonovka);
3 large onions;
1 tbsp. rock salt;
Dill seeds.

Step-by-step preparation:

The forks are divided in half and then chopped into thin strips. The washed apples are cut in half and the seeds are removed. There is no need to peel the fruit, just chop it into slices. The peeled onion is cut into half rings.
Cabbage, onion and dill seeds are mixed in a separate container. Vegetables are salted and lightly kneaded with your hands.
The vegetable mixture is placed in a tall enamel pan or bucket. First add a layer of cabbage, then a layer of apples and continue until the container is full.
The workpiece is lightly crushed by hand, pressure is placed on top and left in a warm place for three days.

After this time, the vegetable preparation is laid out in separate jars, covered with plastic lids and stored in a cool place.

Canned in pieces

If the cabbage is too hard to shred, you can preserve it in pieces. This will not spoil the taste of the vegetable. On the contrary, the workpiece will turn out very juicy and crispy.

Required ingredients:

8 kg red cabbage;
1 medium horseradish root;
3 table beets;
1 large head of garlic;
4 liters of water;
2 tbsp. vinegar 9%;
1 tbsp. table salt and sugar;
3 pcs. bay leaf.

Preparation:

The washed forks are divided into portions so that the leaves do not fall apart.
Peeled horseradish root is grated or crushed in a blender. Garlic is cut into thin slices or strips.
Sterilized three-liter jars are filled with a vegetable mixture. First lay out a layer of cabbage, then a layer of garlic and horseradish, then cabbage again. Layers alternate until the jar is full.
Prepare the dressing separately: dissolve salt and sugar in water, and after boiling, add grated beets. Spices are added to the same liquid, boiled for 5 minutes, and vinegar is poured at the end of cooking.

The marinade is cooled slightly and distributed evenly among the jars. Sterilize the containers 25 minutes after boiling in a pan of boiling water, placing a napkin on the bottom. After the container is rolled up, turned upside down and cooled at room temperature.

With vinegar

There is a quick recipe for pickling red cabbage with vinegar. Cumin is also added to the snack, which gives it an unusual taste and aroma.

For preparation you will need:

1 kg cabbage;
50 g fine rock salt;
2 tbsp. l. vinegar 9%;
60 g sugar;
3 tbsp. l. sunflower oil;
1 liter of water;
3 bay leaves;
4 black peppercorns;
1 tsp. cumin.

Prepare the snack like this:

First, finely chop the cabbage and place it in a deep container. Season the vegetable with half the salt and cumin, knead lightly with your hands and add peppercorns.
The chopped cabbage should stand in the refrigerator for 5 hours.
Meanwhile, prepare the brine: pour water into a thick-bottomed pan, add the remaining salt, bay leaf and sugar. Stir the liquid and bring to a boil.
The cabbage that has released its juice is placed in dry, sterilized jars. The vegetable is compacted and poured with hot brine. Vegetable oil is poured on top.

The finished appetizer is covered with a nylon lid and left for a day in the refrigerator, after which the dish is served.

With raisins

The combination of red cabbage and raisins is considered very tasty. Dried fruits add sweetness to the vegetable and increase the nutritional value of the dish.

For a serving of salad prepare:

300 g cabbage;
1 carrot;
1 medium apple;
70 g raisins;
salt, ground pepper and sugar to taste;
2 tbsp. l. vinegar 9%;
1 tsp. honey;
50 ml sunflower oil;
greenery.

Step-by-step preparation:

The cabbage is finely chopped, sprinkled with salt and sugar and kneaded with your hands so that the vegetable releases a little juice.
The marinade is prepared separately: vegetable oil is mixed with honey and vinegar.
The washed apple and peeled carrots are grated on a coarse grater and added to the cabbage along with raisins.

The vegetable mixture is poured with marinade, mixed thoroughly and placed in jars. This appetizer is stored in the refrigerator and served at least a day later.

With sweet pepper

Bell pepper will help make a vegetable snack even more tasty and healthy. It tastes great with cabbage, and if you take a yellow or green vegetable, the dish will look very attractive.

Products you will need:

2.5 kg cabbage;
2 large bell peppers;
300 g onions;
1 tbsp. l. chopped dill;
2 liters of water;
2 tbsp. l. Sahara.

The dish is prepared like this:

The washed cabbage is chopped or chopped with a knife into thin strips. Peeled onions are cut into half rings.
The pepper, peeled from the stalk and seeds, is blanched in boiling water for 5 minutes and then cooled in ice water.
All vegetables are thoroughly mixed and lightly crushed with your hands. At the same stage, add salt, sugar and dill.
The workpiece is placed tightly in clean jars and sterilized for half an hour. No additional ingredients are required, and the water specified in the recipe is used to fill the pan in which the dish is sterilized.

After this, the jars are rolled up with metal lids, turned over and cooled. After this, the workpiece is transferred to a cool place for storage. It is not recommended to wrap rolled up jars, as this will cause the cabbage to become soft and lose its beneficial properties.

With beets

The combination of red cabbage and beets is considered one of the most successful. Beetroot juice gives the snack a very deep, beautiful color and a sweetish taste.

For preparation you need:

1 head of cabbage;
1 medium-sized beetroot;
1 carrot;
2 medium heads of garlic;
75 g sugar;
50 g salt.

Ingredients for marinade:

1 liter of water;
2 tbsp. l. salt;
3 tbsp. l. Sahara;
130 ml vegetable oil;
4 tbsp. l. vinegar 9%;
Add your favorite spices if desired.

Step-by-step preparation:

Thinly shredded cabbage is placed in a single layer in a pan. Beets cut into thick strips are placed on top.
Add grated carrots and finely chopped garlic to the vegetables.
Salt and sugar are poured on top. Cover the pan with a large plate or lid, put pressure on it and leave for 2-3 hours.
Meanwhile, prepare the marinade. Salt, sugar and spices are dissolved in boiling water. When the liquid has boiled for 3 minutes, add oil and vinegar and boil for another 15 minutes, stirring constantly.
Pour the prepared marinade over the vegetables in the pan, cover again and leave for a day, but without any pressure.

After this, the vegetable mixture is distributed into sterilized jars, closed with lids and left in the refrigerator for several days.

Red cabbage salad “From the mother-in-law”

The salad received this name because it turns out so tasty that the recipe is passed down in families from the eldest housewife to the youngest through generations.

Ingredients:

Red cabbage – 1 head
Large carrots – 2 pcs.
Garlic – 5 cloves
Salt – 2 tablespoons
Vinegar 9% - 1 glass
Water – 1 l.
Vegetable oil – 5 tablespoons.

Preparation:

Cabbage and carrots are chopped, garlic is grated on a fine grater. Everything is mixed.

Place tightly in a jar.

Prepare the brine. Bring water and salt to a boil, add oil and bring to a boil again, add vinegar.

Hot brine is poured over the cabbage.

How to marinate correctly

Many housewives pickle red cabbage in the classic way . This preparation is used as an independent dish.

To prepare snacks you will need:

cabbage – 4.5-5 kg;
water – 1 l;
9% vinegar – 60 ml;
salt and sugar - 2 tbsp. l.;
garlic – 4-5 cloves;
medium-sized carrots – 3 pcs.;
bay leaf – 2-3 pcs.;
allspice and black pepper - to taste.

Marinate in several stages:

The cabbage is cut, the stalk is removed and finely chopped.
Peel the garlic and carrots and cut them into small pieces.
Mix vegetables.
Dissolve salt and sugar in water, add spices, bring the mixture to a boil and keep on low heat for 2-3 minutes, cool slightly and add vinegar.
Transfer the vegetable mixture into prepared clean jars, compact it and fill it with marinade.
Cover with plastic lids.

After complete cooling, the jars are moved to the refrigerator for storage.

Take note:
Unusual and delicious recipes for sweet sauerkraut
Simple and delicious recipes for sauerkraut without vinegar
Salting cabbage without brine and features of its storage

Spicy red cabbage salad for the winter

A salad prepared according to this layout will appeal to everyone, but especially to lovers of savory snacks.

Ingredients:

Red cabbage – 1 kg.
Carrots – 2 pcs.
Small beets – 2 pcs.
Garlic – 2 heads
Sugar - glass
Salt – 2 tablespoons
Vegetable oil – 130 ml.
Vinegar 9% - ½ cup
Black peppercorns - 5 pcs.
Allspice black pepper – 3 pcs.
Ground red pepper – 1 tablespoon
Water – 1 liter.

Preparation:

Cabbage is chopped into cubes or ribbons. Washed and peeled root vegetables are grated on a coarse grater. Peeled garlic is cut into thin rings.

The prepared ingredients are mixed in a large container with spices and placed in sterilized jars.

Heat water in a saucepan, add sugar and salt, heat until completely dissolved, pour in vinegar and oil, bring to a boil and cook for half a minute. Cool slightly and pour in the vegetables in the jars.

The jars are rolled up, wrapped warmly, turned upside down, and left to cool completely.

Store in a cool place.

Canned preparation “Mood”

The recipe for making red cabbage is simple but time-consuming. The finished snack is crispy and aromatic. It is recommended to serve it on the table by first watering it with a small amount of vegetable oil.

Products:

cabbage - 1.8 kg;
clean water - 500 ml;
cloves - 4-5 inflorescences;
chili - 15 g;
laurel - 3 leaves;
garlic - 10 cloves;
black pepper - 4 pcs.;
sweet peas - 3 pcs.;
granulated sugar - 50 g;
table salt - 50 g;
apple bite - 100 ml.

Shredded red cabbage

Peel the cabbage forks, rinse and chop into thin strips. The net weight of the product must be 1 kg. Place in a large food bowl, sprinkle with a little salt and stir. There is no need to knead, otherwise the preserves will not crunch. Cover and leave for 12 hours to form juice in the cold.
Rinse the jars, carefully place them on a baking sheet and place them in the oven. Dry and simply boil the lids for 3 minutes.
Rinse the hot ingredient and cut it lengthwise into 2 equal parts. Remove seeds and white partitions. Chop into strips or cubes, as you prefer. Remove the garlic cloves from the peel and cut into plastic pieces.
Place spices, chili and garlic on the bottom of the treated containers, then compact the cabbage tightly and pour out the juice that has been released overnight.
Now let's move on to preparing the marinade. Pour water into a saucepan, add canning salt and granulated sugar. Cook until completely dissolved.
Remove from heat and pour in the acid and fill the container. Cover and sterilize for a quarter of an hour.
Carefully remove the jars, roll them up, turn them over and store them in the cold.

Red cabbage salad with pumpkin and apples for the winter

The salad prepared according to this recipe from Romanian housewives turns out to be very tasty and also filling.

Ingredients:

Red cabbage – 1 kg.
Sweet bell pepper – 0.5 kg.
Sweet and sour apples – 0.25 kg.
Pumpkin – 0.25 kg.
Onions 2 pcs.
Water – 1 l.
Salt – 2 ½ tablespoons
Sugar - glass
Vinegar 9% - ½ cup
Dill seeds – ½ teaspoon
Garlic – 5 cloves
Bay leaf - 1 leaf in each jar.

Preparation:

The cabbage is chopped. Onions are cut into thin half rings, peppers into strips or small squares, apples into thin slices, pumpkin into thin strips, garlic into thin circles.

It is better to package red cabbage salad prepared for the winter in half-liter jars - this way it will be eaten at one time.

The prepared ingredients are mixed with salt in a large container, carefully so as not to destroy the apple slices, kneading them with your hands. Place in sterilized jars, placing a bay leaf on the bottom of each.

Dissolve sugar in water, bring to a boil and add vinegar. Pour the hot marinade over the salad and roll it up. The prepared product turns out even tastier if it cools slowly. Therefore, the jars are turned upside down and wrapped warmly, leaving them like that for two days.

Store the workpiece in a cool place.

Terms and conditions of storage of blanks

Dishes made from red cabbage contain many vitamins, which are so lacking in winter. But so that the benefits of the vegetable are not lost, you need to store the preparations correctly.

You must follow these tips:

The finished appetizer or salad is stored in brine and removed from it immediately before serving. Thanks to this, more vitamin C is retained in vegetables.
Sugar or vinegar is usually used as a preservative. Cranberries, which are added during the cooking process, will also help increase shelf life.
To preserve the texture and benefits of the dish, it is better to place the jars in a cool place with a temperature of about 0°C.
It is advisable to place red cabbage preparations in jars in a dark cellar with a humidity of no more than 60%. Otherwise, the top part will begin to dry out.

The marinated snack can be stored in the refrigerator for about 3 months. Sterilized and rolled up with metal lids, the blanks are left in the pantry for up to 12 months.