Is it possible to pickle Savoy cabbage for the winter, the best recipes, how to pickle, pickle, how to properly store and what to do with it

Is it possible to salt savoy cabbage for the winter?

There is an opinion that pickling vegetables for the winter is impossible due to the tender leaves that spread and lose their crunch. The reason for this problem lies in the incorrect selection and preparation of ingredients or an unsuccessful recipe. If all the preparation nuances are followed, the winter salad will delight you with an amazing taste .

Before choosing a recipe, it is important to understand the cooking technology of the dish. When pickling, vegetables are in a salt solution with a concentration of 10% or higher. This leads to the death of most microorganisms.

Fermentation is based on fermentation of products caused by the action of special microorganisms. Salt in this case enhances the taste.

When pickling, vegetables are poured with brine, which contains a preservative , usually vinegar. Salt doesn't really matter here either.

Advantages and disadvantages of salting

Salting is a common way of preparing vegetables for the winter . Its main advantages:

Vinegar and other preservatives are not added to the jars, so this preparation is allowed even for children.
When canning with salt, heat treatment is often not used. The structure of nutrients is not disturbed; vegetables retain vitamins and minerals.
The cabbage remains crisp and does not fall apart.
Vegetables release a lot of juice, in which they are preserved and acquire a new, special taste.

Like all methods of preservation, pickling has its disadvantages :

Due to the large amount of salt, such products are contraindicated for hypertension and kidney disease.
Compared to cabbage preserved in vinegar, it does not last long - no more than 8 months.

Take note:
Features of pickling cucumbers for the winter in a barrel
How to properly pickle onions for the winter in jars
Methods for pickling red cabbage for the winter

Savoy cabbage - 9 delicious homemade recipes

Cooking time: 2 hours 15 minutes.
Number of servings: 8-10 persons.
Calorie content of the dish: 2678 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: high.

If you want to surprise and delight your loved ones, then try preparing the following dish for them. Savoy cabbage casserole is very tasty and filling, it looks unusual and immediately attracts attention.

It takes a long time to make and is not as easy as many other dishes, but you are guaranteed to be satisfied with the result. Remember how to prepare this delicious casserole.

Ingredients:

Savoy cabbage - medium head;
butter;
rice - half a glass;
breadcrumbs;
egg – 1 pc.;
salt pepper;
onion – 1 pc.;
sour cream – 3 tbsp. l.;
garlic – 2 cloves;
grated cheese – 2 tbsp. l.;
carrots – 1 pc.;
minced beef – 0.5 kg.

Cooking method:

Take the forks apart and cook the leaves until almost done.
Chop onions and carrots. Fry until soft.
Cook the rice until half cooked. Mix it with minced meat, frying, crushed garlic, egg, add salt and pepper.
Grease the pan with butter and sprinkle with breadcrumbs. Place a few cabbage leaves on it so that they hang down.
Add minced meat and leaves alternately. When the filling is finished, close the casserole with the edges of the leaves that were left hanging.
Spread the casserole with sour cream and sprinkle with cheese.
Cook in an oven preheated to 180 degrees for an hour and a half.

What to cook

The vegetable is very tasty, so it is widely used in cooking both raw and boiled, stewed, fried, baked. Regular and Lenten Savoy Cabbage Dishes You Can Make:

cabbage rolls with chicken hearts and other fillings;
delicious Korean carrot salad;
soup, borscht, cabbage soup, other first courses;
salads (Caesar, bean vinaigrette and others);
preparations for the winter;
cabbage fried in a pan with mushrooms and chicken;
pie;
a head of cabbage stuffed with minced pork;
beef rolls;
lean cabbage rolls;
stew;
casseroles.

How to cook savoy cabbage tasty and simple - tips from chefs

Remember a few tips:

Savoy cabbage absorbs oil strongly, so do not add too much.
It always cooks 5-7 minutes less than white cabbage.
Nuts, soy cheese, meat, and spinach go well with the vegetable.

For the winter

Cooking time: 1 hour.
Number of servings: 2 persons.
Calorie content of the dish: 590 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

This wonderful healthy vegetable can be eaten not only in season, but also pickled or fermented for the winter. Using the technology presented below, you will be able to make approximately one three-liter jar with a blank.

Recipes for savoy cabbage for the winter are very diverse; it is made in a regular marinade, with cranberries, and dill. Please note that it is not recommended to store such a preparation for a long time.

Ingredients:

savoy cabbage – 2 kg;
black peppercorns – 10 pcs.;
salt – 200 g;
vinegar 9% – 0.6 l;
water – 2 l;
sugar – 120 g.

Cooking method:

Shred the forks. Grind the straw with 60 g of salt, compact it tightly into a jar, and leave it in the cold for several hours.
Cook the marinade. Boil the water. Add 140 g of salt and sugar to it. After all the grains have dissolved, remove from heat and pour in vinegar. Cool.
Remove the cabbage sticks from the jar. Squeeze out the juice. Place it back into the jar and fill it with cold marinade. Cover with plastic lids. Pickled cabbage preparation should be stored in the cold and dark.

In a slow cooker

Cooking time: 50 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 923 kcal.
Purpose: lunch.
Cuisine: European.
Difficulty of preparation: easy.

Savoy cabbage in a slow cooker is even easier to prepare than in a saucepan or frying pan. The following recipe with photo suggests stewing it with champignons. As a result, you will get a light and tasty dish that can be eaten both independently and as a side dish.

When cooking a vegetable in a slow cooker, it is very important not to overcook it, otherwise a bitter taste may appear.

Ingredients:

savoy cabbage – 1 kg;
pepper, salt;
onion – 1 large;
Provençal herbs – two or three pinches;
champignons – 15 medium;
vegetable oil – 100 ml;
garlic – 3 cloves.

Cooking method:

Chop the forks into thin strips. Chop onions and mushrooms.
Pour oil into the multicooker container. Turn on the frying mode. Add onions and mushrooms. Cook, stirring and keeping the lid on, for 8-10 minutes.
Add crushed garlic and cabbage strips. Salt and season with Provençal herbs. Pour in a glass of warm water.
Set the “Stew” program and cook for 20-25 minutes.

Stuffed cabbage rolls

Cooking time: 2-2.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 3113 kcal.
Purpose: dinner.
Cuisine: European.
Difficulty of preparation: high.

Stuffed cabbage rolls from Savoy cabbage are easier to prepare than from white cabbage, because its leaves are softer, more pliable, and do not have rough veins. They simmer over low heat in tomato sauce, which gives it a characteristic sourness.

It is better to put rice in cabbage rolls boiled until half cooked, so that it “arrives” with the dish and does not turn the filling into a sticky porridge. You can use any minced meat you like.

Ingredients:

Savoy cabbage – 2 forks;
white pepper, salt;
carrots – 2 pcs.;
rice – 2 cups;
onions – 4 pcs.;
minced meat – 1.4 kg;
garlic – 4 cloves;
bay leaf – 2 pcs.;
vegetable oil;
tomato paste – 200 g.

Cooking method:

Prepare your food. Cut the stalk from the head of cabbage. Dip the forks into salted boiling water for 5 minutes. Remove the softening leaves gradually. Do the same with the second plant.
Fry two chopped onions and carrots in oil.
Prepare the minced meat. Add a couple of onions minced through a meat grinder, garlic, undercooked rice, and a quarter of the roast. Salt and pepper.
Mix the rest of the frying with tomato paste, add a little water, and boil for a minute.
Form cabbage rolls by placing minced meat in each cabbage leaf and rolling. Place tightly in a saucepan.
Fill with water, tomato paste and frying. Add bay leaf, salt and pepper. Place on the stove.
Bring the cabbage rolls to a boil, then turn the heat to low and simmer them for an hour and a half.

Selection and preparation of heads of cabbage

To get a tasty and crispy snack that will not spoil during the winter, it is important to choose the right heads of cabbage :

Late varieties are best suited for pickling. They have coarser leaves, which become more tender, but do not soften when harvested and are stored longer.
It is better to choose heads of cabbage weighing at least 0.5 kg. Regardless of their size, the stalks will be approximately the same, so it is more profitable to take large specimens.
The heads of cabbage should not be frozen, otherwise they will not be stored for long.
It is important that the top leaves are on the cabbage. If they are not there, most likely they were cut off because they were frozen or infected.
The vegetable should not have rotten, dark spots, damage or signs of disease. This negatively affects the shelf life and taste of the finished product.
There should be no holes on the leaves. They indicate the presence of caterpillars inside the head of cabbage.
Dirt between the leaves indicates non-compliance with harvesting technology, which will negatively affect the shelf life of the product.

To prepare Savoy cabbage for pickling, wash it well under running water, peel it from the top leaves, and remove the stalk.

Selection of containers

It is convenient to pickle food for the winter in a large container . Typically, enamel pots and buckets, wooden barrels and tubs, glass trays and jars are used.

It is better to store salad in small containers with lids.

Important! Non-enamelled metal and plastic containers are not suitable: salted cabbage juice reacts with these materials, which leads to the release of harmful compounds. They not only spoil the taste of the dish, but also have a bad effect on health.

Additional Ingredients

Regular rock salt is suitable for salting .
Its iodized analog helps soften the cabbage. Fine “Extra” salt is also added, but with it it is easy to over-salt the dish. Herbs and spices go well with vegetables : currant, cherry, horseradish leaves, dill umbrellas, black and allspice peas.

Sometimes other vegetables are used. There are recipes with bell and hot peppers, celery, carrots .

Precautionary methods against diseases and pests

Any variety of cabbage has many diseases, Savoy cabbage is no exception. It is necessary to make it a rule that it is easier to prevent a disease than to treat it later. Very often this vegetable crop is subject to the following diseases: black leg, black ring spot, tracheomycosis, vascular bacteriosis, downy mildew, clubroot and other diseases. To prevent various kinds of diseases, the rules for cultivating and planting seedlings must be followed. At the very beginning, the seeds are subjected to heat treatment

Much attention should be paid to the land in which the vegetable is sown. Before planting, you need to dig the soil as deep as possible and remove all weeds from the garden bed.

Carry out timely loosening and hilling. After harvesting, all remaining cabbage is removed from the ground and burned.

But, despite such precautions, the plant may develop mosaic and black spot. Unfortunately, such diseases are incurable.

The affected cabbage should be removed and burned as quickly as possible, and the soil should be treated with a solution of potassium permanganate. Other diseases are curable. They are treated with medications that can be purchased in specialized stores. In addition to various diseases, cabbage can be affected by pests. To carry out prevention, it is necessary to plant the plant as early as possible and regularly weed the beds. After harvesting, remove all crop residues from the garden bed and dig the soil deeply. If cabbage is affected by pests, it is necessary to use complex products. In this way, you can grow and care for Savoy cabbage, which will allow you to harvest a high-quality and rich harvest.

How to pickle savoy cabbage: the classic way

The classic cooking recipe includes a minimum of ingredients. Many people will like the taste of this snack.

Will be needed:

cabbage - 3 heads;
water - 5 l;
salt - 10 tbsp. l.

If desired, any spices and herbs can be added to the recipe.

How to pickle cabbage:

The heads of cabbage are washed and cut into 4 parts.
Bring the water to a boil, add salt and boil again until it is completely dissolved. At this stage, other herbs and spices are added if desired.
The brine is left to cool completely at room temperature.
The cabbage is placed in a container and filled with brine. A wooden circle is placed on top and pressure is applied so that the vegetable is completely covered with liquid.

The workpiece is left indoors at room temperature for 3 days . Then they are laid out in jars, covered with nylon lids and stored in a cool place.

Note! Coriander goes well with cabbage. It gives the appetizer a spicy taste and oriental notes.

Storage methods at home

Salted or sauerkraut should be stored in a cold room. This could be a refrigerator, basement or balcony in winter. During storage, mold may form on the surface. It must be removed. To do this, remove the oppression, wash it, clean off the top layer of fermentation and install the oppression in place. Cabbage is harvested from October to November.

Important! Fermentation is based on the work of lactic acid during the fermentation process. It inhibits microorganisms. But the acid only works at low temperatures, so store the product in the cold.

Cabbage contains many beneficial vitamins and minerals. It's definitely worth including on your menu. Cook using classic recipes, modify the aromatic components according to your preferences and enjoy the taste!

Recipe Variations

There are many recipes for pickling vegetables. They include different ingredients and spices, but the cooking principle remains the same .

Advice. When trying an untested recipe for the first time, it is better to pickle a small amount of cabbage. If the dish turns out to be successful, the salad is prepared in larger quantities.

Pickled savoy cabbage with dill

This dish produces a more interesting and rich taste. Many housewives complement the snack with leaves of fruit trees.

Ingredients:

cabbage - 5 kg;
salt - 5 tbsp. l.;
dill - 2 bunches;
dill seeds - 2 tbsp. l.;
currant leaves - 6 pcs.;
cherry leaves - 6 pcs.

How to cook:

The cabbage is washed, the top leaves are removed, but not thrown away. They are washed thoroughly and set aside. The stalk is cut out and thrown away.
The vegetable is cut into large squares or finely chopped.
Currant and cherry leaves are washed. Dill is washed and finely chopped.
In a wide container or directly on the table, mix chopped cabbage, dill and its seeds, and leaves of fruit trees. All ingredients are mashed until the juice comes out.
The components are transferred to a pickling container, compacted thoroughly. Oppression is installed on top.

Salting takes 2-3 days . Then the salad is laid out in jars and covered with nylon lids.

Note! It is not recommended to eat or give the stalk of cabbage bought in a store to children. It is in it that harmful substances accumulate from the products used to treat the crop when grown on an industrial scale.

With broccoli

Broccoli is a type of cauliflower. It is no less useful than Savoy.

Ingredients:

savoy cabbage - 2 kg;
broccoli - 1 kg;
water - 5 l;
salt - 10 tbsp. l.

If desired, cherry, currant, and horseradish leaves are added.
Suitable spices include coriander, hot red pepper, and mustard seeds. Cooking method :

Savoy cabbage is washed, peeled from the top leaves, and cut into large squares. Broccoli is washed, the rough part is cut off and disassembled into small inflorescences.
The vegetables are mixed and placed in a container for pickling. Some housewives alternate vegetables. In both cases, the mixture is compacted tightly.
Prepare the brine: add salt to the water, bring to a boil and leave until it cools completely.
Cabbage is poured with brine. Place a wooden circle on top and bend it so that the liquid completely covers the vegetables.

In this form, the snack is left at room temperature for 3-4 days, then put into jars and filled with brine. Store in the refrigerator under nylon covers.

With sauce

This is a ready-made juicy salad that will take pride of place on the holiday table and become a favorite dish of even the most demanding gourmets.

Savoy cabbage in sweet sauce has a milder flavor.

Ingredients:

cabbage - 3 heads;
water - 6 l;
salt - 12 tbsp. l. without slide;
ground coriander seeds - 2 tbsp. l.;
red bell pepper - 9 pcs.;
garlic - 3 heads.

Freshly ground coriander is best for this recipe. It is bought in beans and then ground in a coffee grinder or pepper grinder.

How to cook:

The cabbage is washed and removed from the top leaves. Then cut into 4–8 parts depending on the size of the head of cabbage.
Prepare the brine: bring water to a boil and dissolve 10 tbsp in it. l. salt. When the liquid has cooled, pour it over the vegetable. A wooden circle and oppression are placed on top.
The appetizer is fermented for 3 days, then removed from the brine. The liquid is not poured out.
Peel the garlic, wash the pepper, remove seeds, and cut into several pieces. Spices are ground in a meat grinder or blender and added to the cabbage.
Add the remaining salt and coriander. Mix everything thoroughly.
Each cabbage leaf is coated with sauce without separating. Then they are placed back in the brine, a wooden circle and pressure are placed on top.

This appetizer is prepared for 2 days at room temperature . Then it is laid out in jars with nylon lids and stored in the refrigerator.

Useful and harmful properties

The biochemical composition of Savoy cabbage is diverse; it contains

easily digestible proteins, the amount of which is twice that of white cabbage;
mustard oils;

Feature of Savoy cabbage - corrugated leaves
chlorophyll, which protects cells from degeneration;
dietary fiber normalizes intestinal functions;
phytoncides;
vitamin and mineral complex, including ascorbic and folic acids, B vitamins, beta-carotene, aluminum, selenium, copper, zinc, iodine, calcium, potassium, sulfur and others.

Attention! Among the rare vitamins, in the chemical composition of savoy cabbage you can find vitamin U, which is beneficial for the liver, and vitamin K, which is beneficial for the blood.

Savoy cabbage is rich in antioxidant bioactive substances - glutathione, ascorbigen and polyphenols. Glutathione neutralizes radicals, protects against carcinogens, and prevents premature aging of cells. Ascorbigen inhibits the growth of cancer cells. Polyphenols – protect against atherosclerosis, ischemia and neurological diseases.

Savoy cabbage only lasts 1-2 months

Attention! Including savoy cabbage in the diet will be especially useful for children, diabetics and the elderly, since it is easily digestible and also contains the substance mannitol, a natural sugar substitute.

Adding savoy cabbage to the menu will allow you to:

get rid of swelling and excess weight;
normalize blood pressure;
saturate the body with vitamins;
strengthen the immune system and bone tissue.

Attention! Savoy cabbage should be excluded from the diet during surgery in the abdominal cavity or chest, as well as exacerbation of thyroid and gastrointestinal diseases associated with high acidity.

It is recommended to include it in the diet of those who suffer from liver disease, hypertension, prostatitis, and obesity. Low calorie content and high nutritional qualities allow Savoy cabbage to be recommended for use in a diet menu for weight loss.

Savoy cabbage can be used for weight loss