Red cabbage, pickled for the winter in jars: 7 recipes

Culinary secrets

Many people like purple cabbage in pickled form even more than fresh. Such a snack cannot be called dietary, since it often contains vinegar, sugar and other ingredients that are not recommended for a number of diseases. However, in the absence of contraindications, pickled red cabbage is even useful, as it retains most of the nutrients that our body especially needs during the cold season.

In order for pickled red cabbage to turn out tasty and crispy, to stand all winter, maintaining its organoleptic qualities, you need to adhere to the following recommendations:

Remove the top leaves from the heads of cabbage, as they are not very tasty.
To chop cabbage, use special shredders; they allow you to chop it finely and accurately and faster than with a knife.
Often cabbage needs to be mashed so that it releases its juice. It stains the skin. Protect your hands with gloves. If your palms are still stained, wipe them with lemon and they will become clean again.
If the cabbage is placed in jars raw, the appetizer will have to be sterilized in the jars. You shouldn't be afraid of this. Sterilization is a fairly simple process. You just need to prepare a large pan, a towel and special tongs that will help you remove the jars from boiling water without getting burned.
Cans for canned food are washed with soda. If the recipe does not provide for sterilization of snacks in jars, then the container should be sterilized empty. The lids are also sterilized by holding them in boiling water for 10 minutes.
Canned food intended for indoor storage must be closed with metal lids. Plastic ones are only suitable for storing snacks in the refrigerator and for no longer than 2 months.

Storage conditions for pickled red cabbage depend on the specific recipe. It usually contains appropriate instructions.

We suggest moving directly to canning. Additionally, you can look through a selection of red cabbage salad recipes for the winter.

Instant cabbage (ready in 24 hours)

It happens that you need to prepare a delicious snack very quickly. And there are suitable recipes. In just a few minutes you will prepare the ingredients and put the cabbage to pickle. In just 24 hours, a delicious crispy snack will be on the table - both a salad and a side dish for barbecue.

Recipe with ginger (hot pickle)

The moderately sharp and piquant taste of ginger will add unique notes to the finished product. For a separate flavor tone and unique sweetness, add bell pepper to the color scheme of the salty salad.

A set of ingredients for this recipe:

1 head of cabbage;
70 g ginger root;
2 bell red peppers;
200 g carrots;
4 cloves of garlic;

Preparation:

Washed and peeled vegetables are finely cut into strips. The ginger is cut into slices using a vegetable cutter.

The resulting cuts are placed in a container where they are mixed evenly.

Add to 1.5 liters of water:

salt – 3 tbsp. l.;
sugar – 5 tbsp. l.;
ground black pepper – 0.5 tsp.

The resulting brine is boiled for 4-5 minutes, after which the fire is turned off, 100 ml of vinegar is added to the liquid and mixed thoroughly.

Vegetables are covered with hot marinade until completely immersed.

A pressure is placed on top of the cabbage until it cools.

With grapes (honey pickle)

The appetizer is wonderful without exaggeration. You can cook cabbage with grapes all year round. Clarification: the recipe uses fresh basil. This is not an accident. With basil, the appetizer turns into an extraordinary dish.

What to take for the recipe:

white cabbage – 2 kg;
grapes – 1 kg;
carrots – 200 g;
basil – 100 g;
water – 1 l;
salt – 15 g;
honey – 100 grams.

Step-by-step cooking recipe:

Cabbage and carrots are chopped into thin strips. Basil is finely chopped.
Sliced cabbage and carrots are placed in jars, sandwiched with grapes and basil.
The marinade is being prepared. Water is added and mixed with honey. Bring to a boil. Poured into jars.
The jars are placed in a cup and covered with gauze. Leave at room temperature for 24 hours.

Dish with horseradish and garlic

Day-old cabbage, which requires garlic and horseradish to prepare, is served in small portions as a savory appetizer. Use fresh horseradish root. Horseradish is scrolled through a meat grinder. To prevent burning your eyes and nasopharynx, a plastic bag is secured to the meat grinder with an elastic band. The finished mixture goes straight into the bag.

The brine is prepared standard with seasonings and vinegar, and for the filling you use:

2 kg head of cabbage;
1 PC. large carrots;
1 bunch of dill;
a bunch of parsley;
5 cloves of garlic;
2-3 tbsp. l. grated horseradish.

The recipe is simple:

Finely chopped greens and shredded cabbage are mixed with carrots, chopped on a coarse grater.
They add garlic mashed in a garlic press and grated horseradish.
The slices are placed in a large container of 5-6 liters and 1 liter of hot brine is poured.
Infuse for a day at room temperature. This pickling can be stored in the refrigerator for a long time and has a sharp, unusual taste.

With beets, peppers and dill (recipe for 1 kg of cabbage)

Cabbage with beets turns out a pleasant pink color. It’s easy to take out a jar, season the salad with vegetable oil and serve. To bring the recipe to life, you will need a little effort and 24 hours of exposure.

Compound:

white cabbage – 1 kg;
bitter capsicum – 5 g;
garlic cloves – 10 g;
dill greens – 10-15 g;
beets – 1 pc.;
carrots – 1 pc.

Cooking steps:

The cabbage is peeled and cut into large pieces. Places in an enamel pan or bucket.
Beets and carrots are chopped or grated. Added to cabbage. Garlic and finely chopped dill are also introduced here through a press. Everything gets mixed up. Filled with brine. Quickly, do you agree?
Cover with gauze. Keep for 24 hours at room temperature until done. Then it is stored in the refrigerator.

Classic recipe for pickled red cabbage in jars

What you need (for 1.5 l):

cabbage – 1 kg;
water - how much will it take;
salt – 30 g;
salt – 30 g;
cloves – 6-8 pcs.;
apple cider vinegar (6 percent) – 80 ml;
allspice – 6-8 pcs.;
garlic – 3-4 cloves.

What do you need:

Place spices in clean jars.
Shred the cabbage, sprinkle with salt and sugar, and crush with your hands. Divide into jars.
Pour 1-2 tablespoons of apple cider vinegar into each jar (distributing the recipe amount equally).
Boil the water.
Place knife blades under the jars to prevent the glass from breaking.
Pour boiling water over the cabbage, filling the jars up to the neck. Cover with a lid.
Place a cloth on the bottom of a wide pan and place the jars on it. Fill the pan with warm water (up to the hangers of the jars).
Bring water to a boil over low heat, sterilize jars of cabbage in it at the rate of 15 minutes per 0.5 liter.
Carefully grab the jars with tongs, place them on the table and roll them up.
Place the jars upside down and cover with warm clothes.

After a day, jars of pickled red cabbage can be put away in the pantry or any other not too hot place where winter preparations are usually stored in your house.

Pickling red cabbage for the winter

Red cabbage is quite tender and does not require long cooking. It can be prepared for the whole winter, but you can try it after a few days. This recipe complements the main vegetable with carrots, this emphasizes the taste and makes it possible to use the preparation as an independent dish.

Required ingredients:

Red cabbage – 1.5 kilograms;
Fresh carrots – 1 fruit;
Salt - 1 table. l.;
Garlic – 2-3 cloves;
Coriander - 1 table. l.;
Sugar – 2 tables. l.;
Pepper – 0.5 table. l. peas;
Cumin – 0.5 table. l.;
Laurel – 2-3 leaves;
Apple cider vinegar – 150 milliliters.

Pickled purple cabbage for the winter:

The pulp should be thoroughly examined, pests and debris should be removed, rinsed well, and finely chopped. This mixture will turn out more tender and marinated, more homogeneous;
Garlic should be peeled, finely chopped or crushed using a garlic press;
Peel the carrots, wash them and grate them on a large grater, just like chopping carrots in Korean. Then the carrots should be ground with salt, you can mash them, mix well and rub everything with your hands;
To cook the marinade, you need to combine water with spices, wait for it to boil, boil a little, add the required amount of vinegar, wait for it to boil and remove from the stove;
Now you should mix all the vegetables, put them in jars, knead them, compact them a little and pour in the hot marinade;
The prepared pieces are immediately rolled up with lids, turned over, placed in a warm blanket and left for 1-2 days. You can just wait for them to cool completely and put them in a cool place.

An unusual recipe for red cabbage marinated with wine

What you need (for 1.5 l):

red cabbage – 1 kg;
salt – 100 g;
sugar – 100 g;
dry red wine – 0.2 l;
apple cider vinegar – 0.5 l;
black peppercorns – 5 pcs.;
laurel leaves – 2 pcs.

How to cook:

Carefully chop the cabbage, mix with salt, crush, and place in jars. The jars must first be sterilized.
Combine the remaining ingredients and boil for 10 minutes. Pour over the cabbage.
Close the jars with plastic or metal lids and store in the refrigerator or cellar (at a temperature no higher than 10-12 degrees).

This recipe belongs to British cuisine. Some of our compatriots will find the marinade overly concentrated, but not those who like very spicy and savory snacks.

Recipe Variations

There are many options for preserving red cabbage. We will tell you in detail about the most delicious and simple recipes.

Fast way

The secret is that the cabbage will remain crisp even after 1-2 months of storage.

Reference. You can use either hot or chilled brine in this recipe. In the second case, you need to store the seaming in a cold place, protected from light.

Cooking will not take much time, you will need the simplest ingredients:

half a large head of cabbage;
carrots – 1 pc.;
garlic – 1 head;
vinegar – 0.5 tsp;
salt – 1 tsp;
water – 500 ml;
sugar – 1 tsp.

Preparation:

Chop the forks and place in a bowl.
Grate the carrots and crush the garlic with a press. Add to the cabbage, stir, then place in a sterile jar.
Boil water in a saucepan, add spices, wait until it boils. Pour the prepared solution into a jar. Then pour in vinegar and roll up.

With beets

Beets will give cabbage not only an incredibly rich color, but also a special sweetish taste.

To prepare you will need:

half a large head of cabbage;
large beets – 1 pc.;
laurel leaf – 1 pc.;
peppercorns – 3 pcs.;
apple cider vinegar 6% – 40 ml;
horseradish - a small root;
sugar – 1.5 tsp;
salt – 1.5 tsp;
water – 500 ml.

Preparation:

Grate the beets and horseradish.
Prepare the cabbage: peel the dried leaves, remove the stalk and chop into squares.
Mix cabbage with horseradish and beets, place in sterile jars, pressing lightly with your hand.
Cook the brine: pour water into a saucepan, add spices, sugar and salt. When it boils, add vinegar.
Pour the hot brine into jars and cover with a lid.
Place the jars on the lids and leave for a day.

With honey and soy sauce

This is a simple and quick recipe, thanks to which cabbage will acquire an unusual sweet and salty taste.

To prepare you will need:

cabbage – 1 head;
honey (preferably not liquid) – 2 tbsp. l.;
cloves – 3 pcs.;
large onion – 1 pc.;
Kikkoman sauce (soy) – 4 tsp;
table vinegar – 1 tsp;
oil – 150 ml;
salt - to taste.

Preparation:

Slice the cabbage thinly and knead lightly with your hands.
Cut the onion into small pieces. Heat 2 tbsp. l. oil and simmer until transparent. Transfer to cabbage and stir.
Mix honey with sauce and vinegar, pour over vegetables and mix thoroughly again.
Heat the oil in a frying pan and add the cloves; once it’s hot, pour it into the cabbage and stir.
Place the cabbage in a sterilized jar and close the lid.

Such canned food is stored only in the refrigerator.

Spiced

This is a very simple and fast way.

Ingredients:

cabbage – 2 kg;
any greens – 30 g;
turmeric – 1 tsp;
coriander – 0.5 tsp;
cumin – 0.5 tsp;
allspice and peas – 10 pcs. everyone;
table vinegar 9% – 100 ml;
sugar – 1 tsp;
salt – 2 tbsp. l.;
oil – 50 ml;
water – 700 ml;

Preparation:

Chop the head of cabbage into thin and long strips with a knife.
Wash the greens, dry and chop.
Place turmeric, coriander, cumin and pepper in a frying pan. Stirring, heat for half a minute, then pour in the oil, mix quickly and remove from heat.
Boil water, add fried spices and vinegar.
Mix cabbage with herbs, put in prepared jars, fill with brine and close.

You can use any greens except green onions, as they cause souring.

With garlic and horseradish

The peculiarity of this option for preparing cabbage is its sharp, rich taste that even the most fastidious gourmet will like.

For the preparation you will need:

cabbage - half a head of cabbage;
sweet pepper – 1 pc.;
garlic – 1 pc.;
carrot – 1 pc.;
horseradish root;
oil – 120 ml;
water – 1 l;
vinegar 9% – 2 tsp;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.

Preparation:

Remove the core and seeds from the pepper and chop with a knife.
Peel and grate the carrots and horseradish root.
Pass the garlic through a press.
Chop the fork, mix all the prepared ingredients and transfer to a jar.
Cook the brine: add spices, oil and vinegar to cold water and put on fire.
As soon as it boils, pour into jars and close.

In Korean

Spicy lovers will love this recipe. The salad can be served as a side dish or on its own.

You will need:

forks – 900 g;
carrots – 250 g;
sweet pepper – 400 g;
hot pepper – 1-2 pods;
garlic – 1 pc.;
coriander, nutmeg – 0.3 tsp;
peppercorns – 5 pcs.;
vinegar 9% – 70 ml;
oil – 130 ml;
sugar – 1 tbsp. l.;
soy sauce – 100 ml.

Preparation:

Chop the fork into pieces.
Grind the carrots on a grater for Korean salads.
Cut hot and sweet peppers into small cubes.
Chop the garlic, add to the vegetables and mix.
Heat the oil in a frying pan, add spices and sugar and fry, stirring. Remove from heat.
Pour the sauce and vinegar into a slightly cooled frying pan with oil, stir and pour the mixture over the vegetables.
Transfer everything into a clean container and leave to cool in the refrigerator. After 6 hours, this cabbage can be served.

In Georgian

To marinate red cabbage in Georgian style, you will need:

cabbage - 1 large head;
beets – 2-3 pcs.;
hot pepper – 4-5 pods;
garlic – 2-3 heads;
celery (optional) – about 50 g;
sugar – 1 tbsp. l.;
laurel leaves – 3-4 pcs.;
water – 1 l;
salt – 2 tbsp. l.;
vinegar - 2 tbsp. l.

Preparation:

Cut the fork into four parts and cut out the core.
Grate carrots and beets.
Coarsely chop the garlic and herbs.
Cut sweet and hot peppers into small pieces.
Place all the vegetables in a large jar or enamel pan.
Boil the brine.
Once the liquid has cooled, pour over the vegetables and cover with a lid.

With aspirin

This cabbage can be stored for a very long time, up to two years. To prepare one three-liter jar you will need:

half a fork of red cabbage;
salt – 3 tbsp. l.;
sugar – 3 tbsp. l.;
aspirin – 3 tablets;
pepper, cloves - to taste;
water.

Preparation:

Chop the cabbage and lightly knead it with your hands.
Place a spoonful of sugar and salt, a few spices, a bay leaf and an aspirin tablet at the bottom of clean, sterilized jars. From top to middle - cabbage.
Repeat the procedure three times.
To boil water. As soon as it begins to bubble, fill the jar up to the neck and roll up.

With bell pepper

The recipe does not require long-term storage; it is better to use the preparation within a month.

Ingredients:

sweet pepper – 2 pcs.;
a third of a head of cabbage;
carrot – 1 pc.;
vinegar - 2 tbsp. l.;
salt – 1 tbsp. l.;
sugar – 1 tsp;
water – 1 l.

Preparation:

Grind the forks and pepper, peeled from seeds, and place in a clean jar.
Add all the remaining ingredients to the water, boil and pour over the vegetables.
Roll up the jar and, turning it over, leave it to cool for a day.

With raisins

Children will definitely like this cabbage. It is perfect not only for salads, but also for pies.

Ingredients:

cabbage - a third of a fork;
seedless raisins – 60 g;
vinegar - 2 tbsp. l.;
salt – 1 tbsp. l.;
sugar – 1 tsp;
carrot – 1 pc.;
apple – 1 pc.;
oil – 55 ml;
water – 300 ml.

Preparation:

Chop the fork, apple and carrots on the coarsest grater.
Rinse the raisins, but do not steam them with boiling water. Transfer to vegetables.
Rinse the jars and treat with steam.
Carefully fill with vegetables without touching the edges.
Add all remaining ingredients to boiling water.
Fill the jars with the resulting brine and roll up.

Red cabbage marinated with cinnamon

What you need (for 3 l):

red cabbage – 2 kg;
water – 0.75 l;
table vinegar (9 percent) – 0.5 l;
cinnamon – 1 stick;
cloves – 6 pcs.;
black peppercorns – 15 pcs.;
salt – 30 g;
sugar – 60 g.

How to cook:

Chop the cabbage, add salt and remember. Leave for 2-3 hours.
Place the cabbage in clean jars, tamping lightly, pour in the juice that has come out of it.
Boil the water. Break the cinnamon stick and throw it into boiling water. Add sugar, cloves, pepper and vinegar.
Let the marinade simmer for 5 minutes, pour it over the cabbage.
Sterilize jars of cabbage for 20-40 minutes depending on their volume.
After removing the containers from the boiling water, roll them up and leave them to cool upside down under something warm.

An appetizer prepared from red cabbage according to the given recipe is excellent at room temperature.

We invite you to watch a video on how to simply pickle purple cabbage in a three-liter jar.

Selecting and preparing red cabbage for pickling

Not every head of cabbage is suitable for pickling. You can’t take cabbage if:

the forks are unevenly colored, there are dark spots, dents, cuts or signs of rot;
the cut is darkened, too flabby or covered with a moldy coating;
the top leaves have withered.

Always choose large forks - they are much juicier and will definitely not taste bitter.

Important! Some of the best varieties for preservation are rightfully considered to be the mid-season varieties Gako, Mikhnevskaya, Rubin MS, Topaz, as well as the late-season Paletta and Rodima. Thanks to the dense and juicy leaves, they will not lose their shape during heat treatment, retain their rich taste and will have a crunch.

The cabbage is peeled from the top leaves and the stalk is cut off at the base. Depending on the recipe, the vegetable is chopped into large diamonds or strips. If there are wilted, yellowed leaves in the middle of the head of cabbage, remove them.

Red cabbage marinated with ginger

What you need (for 1 liter):

red cabbage – 0.6-0.7 kg;
grated ginger – 10 g;
ground red and black pepper – 0.5 teaspoon each;
salt – 10 g;
water – 100 ml;
apple or grape vinegar (6 percent) – 100 ml.

How to cook:

Cut the cabbage into square pieces about 2 cm in size.
Place in a jar.
Combine the remaining ingredients and boil.
Pour the marinade over the cabbage, close with a nylon lid, cutting a slit in it with a knife.
Leave for 2 days at room temperature. Transfer to the cold.

If you want to keep the cabbage warm, sterilize it for half an hour in a water bath and seal it tightly with a metal lid.

The appetizer made according to this recipe has a spicy taste. Fans of Asian cuisine will love it.

Red pickled cabbage with horseradish and herbs

Red cabbage prepared according to this recipe can be eaten within a few days. Adding horseradish, ground and hot pepper will make it spicy. And a large number of different herbs will give a unique aroma and undoubted benefits.

For 2 kg of red heads of cabbage you will need:

30 g horseradish roots;
10 currant leaves;
4-5 cloves of garlic;
teaspoon ground red pepper;
tarragon, parsley, celery;
Dill seeds;
20 g each of salt and sugar;
liter of water;
a glass of 6% vinegar.

Shred the cabbage into thin strips.

Advice! A special grater-shredder will help you do this carefully and quickly.

Grind the horseradish using a meat grinder. In order not to cry, put a plastic bag over its outlet, into which the twisted horseradish will fall. Cut the garlic into slices. Place currant leaves and herbs in a sterile jar and add dill seeds. Place cabbage on top. Pour in the boiled marinade of water, salt and sugar.

Advice! The marinade needs to be cooled and the vinegar added immediately before pouring.

Keep the workpiece in the cold.

Korean red cabbage, marinated with garlic and carrots without sterilization

What you need (for 2 l)

red cabbage – 1.5 kg;
carrots – 100 g;
garlic – 6 cloves;
coriander, cumin, pepper – 5 g each;
salt – 20 g;
sugar – 40 g;
table vinegar (9 percent) – 100 ml;
water – 1 l.

How to cook:

Shred the cabbage using a shredder.
Cut the carrots into strips or grate them for Korean salads, mix with cabbage.
Add the garlic, passed through a press, to the vegetables, stir.
Sterilize the jars and fill them up to the shoulders with vegetables.
Boil water, add salt, spices, sugar and vinegar. Let it simmer for a couple of minutes.
Pour the boiling marinade over the cabbage (to the brim). Roll up.
Leave to cool in a steam bath, that is, upside down under warm clothes.

The snack will need to be stored in a cool place (at a temperature of up to 18 degrees). When serving, it won’t hurt to season it with vegetable oil.

How to quickly pickle red cabbage

Cabbage pickles well, regardless of its variety, so it’s worth trying the red cabbage variety. Thanks to the high vinegar content, the mass turns out to be spicy, piquant and aromatic. Such a blank will be stored for a long time and will decorate the table throughout the entire storage period.

Required ingredients:

Red cabbage – 2.5 kilograms;
Carrots – 2 fruits;
Garlic – 1 fruit;
Vegetable oil – 1 table. false;
Vinegar 9% – 140 milliliters;
Sugar – 1.5 cups;
Table salt – 4 table. false;
Water – 2 liters.

Instant Pot Pickled Purple Cabbage:

Chop the cabbage into thin strips. The most delicious and appetizing snack is obtained if the vegetables are finely chopped, so you should use a grater or a special shredder for a food processor;
Carrots must be peeled, washed and grated;
Mix the prepared vegetables well, mash, wait a little and mix well again;
Peel the garlic, crush it with a knife or cut it into convenient pieces and add to the prepared vegetables;
Prepare the jars in advance, wash them without using cleaning agents, since it is difficult to rinse the products from the surface of the jars. But you can use baking soda instead of cleaning products. Then the jars are sterilized at high temperatures;
Place the prepared vegetables in jars, compact them well, and set aside for a short time;
While the vegetables are giving juice to cook the marinade, add all the necessary ingredients indicated in the recipe, except vinegar, to the water, boil until the mass is completely mixed and homogeneous. Only after turning off the heat add vinegar to the mixture, let the mixture stand for 1-2 minutes and immediately pour it into jars with vegetables;
When hot, roll up the jars with lids and place them in a warm blanket to cool slowly.

Red cabbage marinated with honey and soy sauce

Red cabbage - 1 medium fork
Vinegar, 9% - 3 tbsp. spoons
Any honey - 1-2 tbsp. spoon
Garlic - 2-4 cloves
White onion - 1 pc. (about 100 g)
Vegetable oil – 100 ml
Cloves - 2-3 pcs.
Soy sauce - 3 tbsp
Black pepper and other spices to taste

The fastest preparation of the three recipes.

We chop the main character and finely chop the garlic.

Combine vinegar, soy sauce and honey and shake. Pour the mash into the cabbage, add garlic and mix well.

Chop the onion into half rings and fry in half the oil until golden brown. Remove the onion from the oil completely and add the second half. Heat all the oil on the stove and pour it hot (!) over the cabbage. Mix.

Let the slices cool and place in the refrigerator overnight.

In the morning - first test. You will surprise even gourmets!

How to prepare sauerkraut with cumin - 3-4 days in advance.

Not an ounce of vinegar and natural fermentation. Watch this short video for a healthy salad with probiotics.

We'd love to hear your feedback on which quick-cooking pickled red cabbage you liked the most. Share the recipes with your friends and come back and tell us about your experience in the comments below!

How to pickle purple cabbage

The recipe suggests preparing pickled red cabbage, which turns out to be quite spicy. It is perfect as an appetizer or as an additional ingredient for a vinaigrette. It turns out spicy, but you can rinse it just before cooking so that excess spices are removed and the pulp becomes more tender.

Required ingredients:

Red cabbage – 3 kilograms;
Vegetable oil – about 1 cup;
Garlic – 2 fruits;
Sugar – 200 grams;
Vinegar – 2 table. false;
Water – 1.2 liters;
Laurel – 5 leaves;
Salt – 4 table. false;
Ground chili – 1 tea. lie

Marinating red cabbage in jars for the winter:

Place a pan of water on the stove to prepare the marinade;
While the water for the marinade is boiling, you need to look through the pulp, rinse it, chop it and transfer it to a large container in which it will be convenient to mix the ingredients;
Peel the garlic, crush the pulp or chop it in another way, for example, put it through a garlic press;
When the water boils, you need to add pepper, salt, granulated sugar, wait until it boils and boil a little, then add a measured amount of vinegar and vegetable oil, wait until it boils again and immediately remove from the heat. It is important that the solution should not be allowed to boil when vinegar is added to it;
Mix the pulp with garlic, mix well with your hands or a large spoon, transfer to separate containers, tamp thoroughly;
Immediately pour the hot marinade over the pulp so that it is completely covered with the solution;
Roll up the mixture with lids and leave in the room for 2-3 hours, the temperature should be room temperature, at this time the process of soaking the vegetables in the marinade takes place, and the air temperature should not be cold;
Only after marinating can the preparations be moved to cool places, such as a cellar. The mixture can be stored in a cool place all winter or even longer, the main thing is to observe the proportions of the products and prepare the jars correctly.

Salted cabbage “Simply a miracle”

There is nothing complicated about salting. Using a step-by-step recipe, even a beginner can handle the preparation. Due to the insignificant amount of juice released, it is recommended to fill the workpiece with brine to achieve the required taste. Let's figure out how to salt red cabbage.

Products:

garlic - 50 g;
red cabbage - 2.3 kg;
black pepper - 15 peas;
table salt - 80 g;
granulated sugar - 80 g;
clean water - 1 l;
vinegar 9% - 45-60 ml.

We work:

Wash the cabbage, remove the unedible parts - the upper leaves and the stalk. Chop into strips. Place in a large container, sprinkle with salt and mix using light pressing movements. Otherwise, the ingredient will lose its elasticity. Cover and put in a cool place for 6-8 hours.
Place peeled garlic cloves and pepper on the bottom of sterile jars. Then place the infused cabbage tightly and cover.
Pour liquid into a saucepan and add canning salt and granulated sugar. Cook until the crystals are completely dissolved. Remove from heat and pour in acid.
Pour the prepared brine over the cabbage, seal it tightly, and turn it over. After cooling, place in the refrigerator.

All of the red cabbage recipes presented above are delicious and simple. The main thing is to follow the step-by-step description, then everything will work out. The preparations are perfectly stored in the cellar or refrigerator. Don't be afraid to experiment, create new tastes and aromas with healthy vegetables.

Red cabbage with bell pepper

For 1 kilogram of purple cabbage without outer leaves and stumps, take the following:

white or yellow onion – 150 grams,
water – 1 liter,
bell pepper of different colors – 1 kilogram,
granulated sugar – 200 grams,
table salt – 70 grams,
dill seeds - 1 teaspoon.

Chop the cabbage, add sugar, salt and dill seeds and grind lightly. Peel the onion, rinse with cold water, cut into thin half rings and set aside. Blanch the pepper for about five minutes, cool with ice water and remove the skin. Then cut it in half, remove the core, rinse and cut into thin strips. Combine onions and peppers with grated cabbage, mix and place in prepared jars, compacting with your hands or a wooden masher. Cover with lids, sterilize and, after finally sealing the jars, turn them over and cover them with a thick towel or blankets to allow them to cool slowly.

Store in a dark place, away from batteries and stoves. Instead of bell peppers, you can use fresh celery stalks for this recipe.

Recipe No. 4. Marinated

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

purple cabbage – kilo (shredded);
four tsp. fine salt;
two peas of allspice;
one or two black peppercorns;
one bay leaf;
four tsp. Sahara;
one tbsp. l. vinegar essence.

For pickling, choose dense heads of cabbage. Peel the cabbage and chop into thin strips. Weigh the amount of chopped cabbage, add salt (two tablespoons per 1 kg). Mix in a large container and 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 allspice and bay leaf.

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

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

Sauerkraut with carrots and garlic

The unusual color of red sauerkraut will definitely attract attention to this dish even on the holiday table. It's all about a special substance - anthocyanin

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 purple cabbage leaves a slight pungency. This specific property is more than compensated by the unique beneficial properties of red sauerkraut.

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

When working with red cabbage, you must remember that it contains a lot of coloring pigment. Therefore, it is better to protect your hands with thin rubber gloves, hide your 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 top leaves and stalks of red cabbage contain large amounts of nitrates, so they should not be used as food. The rest of the head of cabbage should be chopped as thinly as possible. Purple leaves contain much more fiber than white cabbage. Therefore, they are tougher 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 the chopped vegetables.

After this, you need to knead the shredded cabbage 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 releases juice.

To ferment red cabbage, you should choose a glass container. Enameled is not suitable, since it can become colored under the influence of pigments, and 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 advisable that at least 2 cm of free space remain on top, necessary for the juice released during the fermentation process.

The container must be placed in a bowl so that the juice flows into it if a lot of it is released. The top of the cabbage should be pressed with a weight, for example a narrow bottle of water.

For the first 7 days, fermentation should take place at room temperature.

In order to prevent the gases characteristic of fermentation from retaining in the 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 and close it with a nylon lid. Further fermentation should continue in the cold. The jar of cabbage should be placed in the cellar or refrigerator. After 5 days, red sauerkraut will be ready.

Recipe No. 2. Cabbage soup

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

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

Prepare cabbage soup as follows. Wash the potatoes well, peel and chop. Wash the purple cabbage and chop it very finely. Bring the broth to a boil, add potatoes. Next, add the cabbage, salt, and cook for 10 minutes. When this time has passed, add tomato paste to the vegetables and cook everything until tender. When serving cabbage soup, season with mayonnaise.

Recipe for winter solyanka made from fresh cabbage

Cabbage solyanka is a traditional Russian dish. It is tasty and healthy at the same time, because it contains large amounts of vitamin C, potassium, magnesium and folic acid. It has been noticed that people who frequently consume cabbage solyanka are less likely to suffer from cardiovascular diseases. It can be prepared with both fresh and sauerkraut, and you can also prepare hodgepodge as a winter salad. It can be served as a main meal with a side dish or as an appetizer. Another advantage of this preparation is that it can be used as a filling for pies (Figure 4).

When planning to prepare hodgepodge for the winter, prepare the following products:

White cabbage – 3 kg;
Carrots, onions, tomatoes – 2 kg each;
Salt – 2 tbsp. spoons;
Sugar – 1 tbsp. spoon;
Vegetable oil – 500 ml;
Table vinegar – 1 tbsp. spoon;
Black peppercorns – 1 teaspoon;
Bay leaf – 3-4 pcs.

The further sequence of work includes the following stages:

Cleaning heads of cabbage from coarsened leaves;
Rinsing forks under running water;
Shredding cabbage into thin strips;
Peeling carrots, washing root vegetables;
Grind carrots using a coarse grater;
Peeling onions;
Cutting the onion into thin half rings;
Washing tomatoes;
Blanch tomatoes in boiling water for 4-5 minutes;
Laying the tomato mass on a flat surface to dry;
Removing the peel of the tomatoes, cutting them into thin slices and removing the stalks;
Place all the vegetables in a saucepan with a thick bottom;
Sprinkling the vegetable mass with a mixture of salt and sugar with vegetable oil while stirring;
Bring the workpiece to a boil over low heat;
Simmer the hodgepodge for 2 hours over low heat with regular stirring;
Adding spices (black peppercorns, bay leaves) and table vinegar at the end of cooking;
Final mixing of the hodgepodge;
Place the hot vegetable mixture in small sterile jars and seal them with metal lids;
Wrap the workpieces until they cool.

Figure 4. Stages of preparing winter solyanka
Solyanka is served at the dinner table along with fried potatoes, porridge, and slices of bread.

A variation of this classic solyanka is solyanka with mushrooms. This preparation is universal because it can be used for preparing soups, stews, salads, and it is also good as a main dish. At the same time, hodgepodge is easy to prepare and requires a small list of simple ingredients. Among them:

Mushrooms (for example, champignons) – 3 kg;
White cabbage – 3 kg;
Tomatoes – 0.5 kg;
Tomato paste – 250 g;
Carrots, onions – 1 kg each;
Salt and sugar - 5 tbsp. spoons
Vinegar 9% – 7 tbsp. spoon;
Vegetable oil – 0.5 l

The washed mushrooms are cut into thin slices and boiled in salted water for 20 minutes after boiling. Boiled mushrooms are caught with a slotted spoon and placed on a plate.

The cabbage, cleared of yellowed and wilted leaves, is shredded into thin strips. The washed tomatoes are cut into medium cubes, removing the stems; the carrots are also washed, peeled, and cut on a medium grater. The onion is peeled and cut into thin strips.

Pour a little vegetable oil into the bottom of the pan and fry the onions and carrots over medium heat for 10 minutes. After this, add all the other vegetables and mushrooms, salt, sugar, tomato paste and the remaining vegetable oil. Mix everything and simmer over low heat under a closed lid for an hour and a half. Add vinegar 5 minutes before cooking. Stewed vegetables are placed in sterilized jars, rolled up, turned over and wrapped. After cooling, the jars with the blanks are transferred to a storage place.

Quickly pickle red cabbage: 3+ recipes for every taste

Greetings to the readers of our site!
If you have been to the “Proper Nutrition” section, you have noticed our love for the cabbage family. Today the spotlight is on Instant Pot Pickled Red Cabbage. The recipes are simple and very tasty, which will help you fall in love with the colorful beauty. Interest in the benefits of vegetables also did not pass us by. Here you can read the most important things and a little more.

You will spend at most 20 minutes preparing vegetables. This is how much cutting and pouring will take. Next - just patience.

Cabbage is marinated for 1 to 3 days, depending on the recipe and your taste. Some people like a bright crunch and a little sourness, while others prefer rich aromatic solutions with a balance of acid and sweetness.

In general, you can treat red cabbage the same way as white cabbage. Try your favorite marinades and create your own hit parade. It’s better to start getting acquainted with our proven options.

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