Early cabbage for the winter in jars: recipes for step-by-step preparation of preparations

Snack "Quick"

We suggest considering another simple recipe for pickling crispy cabbage for the winter in jars with brine and without vinegar. The preparation turns out very tasty and juicy.

Ingredients:

cabbage - 3 kg;
medium-sized carrots - 2 pcs.;
cold water - 1 l;
table salt - 3 tbsp;
dry dill to taste;
bay leaf - 2-4 leaves;
allspice peas - 5-10 pcs.;
granulated sugar - 2 tbsp.

Preparation:

Chop the cabbage into thin strips.
Using a grater for Korean salads, chop the bright root vegetable, after rinsing and peeling it.
Place the carrots in the container with the cabbage and mix evenly.

First place a small layer of cabbage in the container where the vegetable will be fermented.
Then break a couple of bay leaves.
A little hot pepper and dried dill.

Cabbage and carrots again. Continue in the same way until you run out of vegetables.
The final layer should be bay leaf and spices.
Pour the specified amount of rock salt and granulated sugar into a 1-liter container and fill with water. Stir until completely dissolved.
Pour over cabbage. The vegetable must be completely covered with liquid, then you need to repeat the preparation of the brine.

Take a smaller plastic lid and place it in the container over the vegetables.
Place a jar on top, first filling it with water.
Cabbage with a load must additionally be placed in a larger container.

After a day, fermentation and gas evolution will begin. Then you need to pierce the cabbage 2-3 times a day in several places. The gas will escape and the cabbage will not acquire an unpleasant, bitter taste. It is necessary to pierce the vegetable until the fermentation process is completed.

On the 3rd day, salting crispy cabbage with brine for the winter according to a simple recipe will be over and it will be ready for storage in jars.

Preservation storage

Cabbage is perfectly stored throughout the winter in jars, buckets or barrels. The main thing is that the room should be cold. If it is in the basement, for convenience, a small amount is collected in a jar and placed in the refrigerator. This approach will not allow the workpiece to deteriorate.

To maintain consistency, it is necessary to wrap the container at low temperatures. Freezing cabbage in the freezer will allow you to use it for making pies, side dishes and meat dishes. An alcohol-soaked cloth left on top of the lid will prevent mold from forming .

Classic recipe for sauerkraut with brine at home

12 recipes for making kohlrabi cabbage
There are two main options for making sauerkraut: with and without brine. Every housewife gives preference to one of them. And to understand what is best for you, you need to try both methods.

When fermenting with brine, you do not need to grind it with salt and crush the fruit too much. That is, this is a physically easier recipe. And it requires 4 main components. Those who want to balance the sour taste add sugar, but this is optional.

Ingredients for a 3 liter jar:

late white cabbage – 2.5 kg
carrots - 1 pc. average
salt - 2.5 tbsp.
sugar - 2 tbsp. without slide (optional)
clean water without chlorine - 1.5 l

Cooking steps:

1. Cabbage should be chopped not too thin, into medium pieces. This is done in any convenient way: with a sharp knife, a shredder, or on a special grater.

2. Peel the carrots and grate on a coarse grater. Add to the white cabbage.

3.Mix the two main vegetables, without pressing or mashing.

4. Wash the jar with soda and dry. Fold the vegetable mixture into it, compacting it so that it fits more tightly. But you don’t need to try too hard to get the juice out in this recipe. For convenience, you can use a potato masher or rolling pin.

5.Fill a three-liter jar to the neck.

6. All that remains is to prepare the brine. For this, take clean drinking water, bottled or from a natural source. Add salt and sugar if you like. Stir until all the crystals dissolve.

7. Pour the resulting brine over the cabbage. The liquid should completely cover the vegetables. If it is not enough, you can add clean water as needed. Take salt at the rate of 1 tbsp. per 1 kg of the main product.

8.Place the jar in a deep plate and cover the reverse side with gauze or a plastic lid. Leave the cabbage to ferment at room temperature for 3 days. The warmer the room, the faster the product will ferment. This can happen in two days.

9.The next day, be sure to pierce the cabbage morning and evening to the very bottom in several places with a wooden stick. This is done so that the formed carbon dioxide comes out. In this case, the brine will sink to the bottom. Pour the leaked juice into the plate back into the jar. Pierce the workpiece all days of fermentation. If you don't do this, the snack will turn out bitter.

10.In about three days, the active phase will end. The brine will no longer rise and flow out, it will become almost transparent, not cloudy, and bubbles will not come out when pierced. Now you can close the jar tightly with a lid and put it in the refrigerator or basement for storage.

11. The result is very tasty, juicy cabbage. Sourish, but without bitterness. The easiest way to serve is to add fresh onions and sunflower oil. You can also add sour cranberries or currants.

But is it possible to ferment young cabbage?

Traditionally, our predecessors did not do this, believing that tender young leaves under the influence of acids would become too soft and stop crunching. It is so indeed!

However, this is not yet a reason to abandon the idea of making delicious sauerkraut. You just need to know how to cook it correctly.

How to store the finished product

Cauliflower for the winter. 9 simple recipes for delicious preserves in jars

The ideal place for storing such preparations is cold basements and cellars that do not freeze in winter, with a temperature of +2...+3 degrees Celsius. At higher temperatures, cabbage gains acid every day. Under the right conditions, such preparation does not lose its taste for up to several months.

For longer storage, cabbage is rolled up in glass jars. Then storage in a regular home pantry is possible, and the shelf life increases from six months to 1 year. Maximum term up to two years

An important condition is that the banks must be in the dark

Important! Aspirin preparations are not given to children under 12 years of age. The shelf life depends on:

The shelf life depends on:

container and method of twisting;
places of detention;
canning method.

Under nylon covers, the workpiece is stored less than under iron ones. Since air slowly penetrates into it, which brings harmful bacteria. In a warm room they begin to multiply quickly. This leads to damage to all contents.

Keeping the workpiece in plastic containers should not exceed 7 days. The optimal temperature for storage is from 0ºС to +3ºС.

Important! It is impossible to store preparations in brine or marinade in the cold, they will lose all their beneficial properties

Pickled cabbage for the winter (very tasty)

A quick and simple recipe for pickled cabbage for the winter, very tasty and healthy - for you! The dish can be prepared in literally half an hour, and in winter you will have a very tasty preparation! Try it, you won't regret it! The recipe is very simple, because the cabbage will be pickled in a jar: there is no need to cook the marinade separately. The proportions here are indicated for one three-liter jar.

Preparation:

“Vitamin” salad recipe

5 kg fresh cabbage,
1 kg sweet pepper,
1 kg onions,
1 kg carrots,
4 tbsp salt,
300 grams of sugar (this is approximately 12 tablespoons of sugar),
0.5 l 9% apple cider vinegar,
0.5 liters of refined vegetable oil.

Delicious recipes for preparing red cabbage for the winter, photos of dishes

Finely chop vegetables, cabbage, peppers, and onions. Grate the carrots on a coarse grater. Gently mix all the ingredients with salt and sugar, add vinegar and oil.

Let it sit for an hour, mix again and place in jars, compacting so that the juice covers the cabbage. Cover with gauze and let stand at home for 3 days. We close with nylon lids and put them in the cellar, underground or refrigerator.

The delicious salad is ready, you can eat it!

A helpful tip is to not fill the jars with lettuce all the way to the top, just above the shoulders of the jar.

I’ll conduct an experiment and replace 1 kg of onion in the recipe with 200 grams of garlic. I’ll make a small batch, I really love everything with garlic. I'll report back in a couple of months about the taste and how it's stored.

I really like cabbage solyanka, it goes as an independent dish and as an addition to side dishes, it makes a delicious soup, just add it to the meat broth, crumble the potatoes and the soup is ready. This preparation is very helpful when you have little time to prepare food. You can read the recipe for this wonderful hodgepodge by following this link - Hodgepodge Recipe.

I can also share a recipe for preparing borscht for the winter, the preparation turns out amazing, it’s easy to prepare, and the prepared borscht from it in the winter is simply delicious, they ask for homemade additives. You can read the recipe for making borscht for the winter by following this link - Borscht for the winter.

On the site you will find many proven and delicious recipes for winter preparations, click on this link - “Winter supplies”. You will find yourself in the section of proven recipes for the winter.

My dear readers, the site “I am a villager” wishes you good health and good mood!

It would be great if you share your favorite recipes for preparing cabbage for the winter.

I suggest watching a video recipe for preparing cabbage.

Hunter's salad from green tomatoes for the winter

Hunter's salad is a recipe for a good appetizer, which has helped me out more than once when I lack time to quickly set the table.

Hunter's lettuce is usually canned at the end of the harvesting season, when winter cabbage is already ripening, but the last cucumber hooks are still available. And an obligatory component of this salad are unripe tomatoes, taken from the bush due to the already cold nights.

Salted cabbage in Petrovsky style - the best recipe

This is a simple recipe for pickles, which I immediately liked for its versatility, because the preparation can be turned into a full-fledged vitamin salad, or you can prepare appetizing and rich cabbage soup based on it.
Elements of the workpiece composition:

white cabbage – 1 kg;
carrots – 300 g;
onions – 200 g;
cranberries - a handful if desired;
a couple of cloves of garlic - if you like.

filtered water – 2 l;
2 tbsp. l. salt with sugar;
vinegar – 100 ml;
black peppercorns – 3 pcs.;
refined oil – 50 ml.

Very tasty cabbage in Petrovsky style is made like this:

For the marinade, I pour cold water into a container, pour salt, sugar, vinegar and refined oil into it. I boil and cool until warm.
I chop the dense head of cabbage into thin strips and pour it into a large bowl.
I peel and thinly slice the onion, rinse it to remove the bitterness, and dry the slices with a napkin. I pour it over the cabbage.
I coarsely grate the peeled carrots and add them to the rest of the ingredients. I mix all the ingredients, lightly press with my hands, and to enhance the taste, pour a handful of cranberries or slices of garlic into a bowl.
I pour the cooled marinade over the vegetables in a bowl so that it completely covers the cabbage pieces. I leave it for pickling for 3 days in a cool place, and after that I strain the vegetables from the marinade and put the preparation in a jar.

Marinade

To prepare a marinade, simply boil water with salt, sugar, various spices and vinegar. These are the main components. As soon as you change the component or ratio even by a gram, you get a new recipe.

For example, sugar can be replaced with honey, or a sweet note can be added in the form of a handful of raisins.

Acid in marinade

Those who do not like the presence of table vinegar in preparations can replace it with apple cider vinegar. It's easy to count the quantity. Most often, 6% apple cider vinegar is offered for sale. After a simple recalculation, it turns out that 100 ml of standard table 9% can be replaced with 150 ml of 6% apple.

Those who are fundamentally opposed to vinegar can squeeze lemon juice or add powdered citric acid to the marinade. Fans of the “Soviet culinary school” can add their favorite aspirin to the marinade.

Spices

What they don’t add: clove buds, bay leaves, allspice and black peppercorns, hot red pepper, celery roots and leaves, coriander seeds, dill seeds, cinnamon.

With all this variety of additives, each jar will be unique in taste and aroma

Cabbage

It’s an interesting thing, no matter how you cut it: into slices, quarters, strips, straws, it still turns out very tasty. You can also cut as you wish: with a knife, shredder, or food processor.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets for preparing dishes and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

Ingredients:

1 medium-sized head of young cabbage.
1 liter of boiled water.
2 tbsp granulated sugar.
2 tbsp table salt.
2 tbsp 70% vinegar essence.
½ cup vegetable oil.
6 peppercorns.
2 bay leaves.
3 tbsp mustard seeds.
5 cloves of garlic.

Cooking method

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

To prepare the brine, you need to bring water to a boil, then add the required amount of vegetable oil, sugar and rock salt. The solution must be thoroughly mixed until all the crystals dissolve

When the water has completely cooled, you need to add the essence of vinegar and spices to it. It should be noted that the essence is several times stronger than ordinary vinegar, so try not to exceed the recommended amount.

Peel the garlic cloves, finely chop and add to the rest of the products. Pour the prepared brine on top.

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

Before eating the snack, it is recommended to add onion and a little vegetable oil.

And if you want to roll early cabbage into jars for the winter, you can use another method. To prepare a 700g jar we will need:

200 g young cabbage.
1 medium carrot.
2 bay leaves.
4 peppercorns.
2 cloves.
1 tbsp salt.
1 tbsp sugar.

Step-by-step canning

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt. Wait for the brine to boil, fill the jar with cabbage with it and roll up the lids.

The workpiece must be wrapped upside down in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.

Pickling and canning cauliflower

Another delicious cauliflower recipe. It turns out very crispy and aromatic. Moderately hot, sour and piquant. Try it too!

Ingredients:

3 kilograms of cauliflower;
4 heads of garlic;
2 bunches of parsley (preferably curly);
3 carrots;
3 hot red peppers.

For the marinade:

one and a half liters of water;
a glass of sugar;
a glass of vegetable oil;
3 tablespoons salt;
a glass of nine percent vinegar.

From this amount of products you get 5 jars with a nominal value of 700 grams of a delicious snack.

Step-by-step description of the recipe:

1.Vegetables must first be prepared. Separate the head of cabbage into bouquets. If the inflorescences turn out to be too large, they can be cut into several parts, depending on the size. Peel the garlic. Rinse all ingredients thoroughly.

2. It is better to choose curly parsley. This is exactly what it is, it does not become limp or fall apart during marinating. Place the greens in an even layer on the bottom of a plastic or glass dish (the main thing is not to use aluminum).

3. Next will be garlic cut into slices.

4. Cut the carrots into circles and place in a third layer.

5. Remove seeds from pepper and cut into pieces. Cauliflower will lie on this bright and fragrant pillow.

6. Place it in an even layer on the vegetables.

7. Meanwhile, you need to cook the marinade from all the other ingredients. Add vinegar at the very end. After boiling, immediately remove from heat.

8. Pour hot brine over the vegetables, cover with a plate or board and place pressure on them. At first, the marinade will not cover all the cabbage at once. But soon she will release juice and it will fill the entire contents. Leave for a day.

9. You may notice that the brine has become slightly cloudy. There is nothing wrong with this, because the cabbage was fermented. Place vegetables in clean and sterile jars and pour brine evenly over them.

10. Place all the jars in a saucepan lined with a towel and pour water up to the shoulders. As soon as the water begins to boil, boil them for 20 minutes. Then carefully remove the jars and seal them. Leave them upside down to cool until the next morning, first cover with a towel. Then move it to the basement or cellar.

Delicious recipe with honey and pepper

An unusual combination of flavors is obtained by cooking cabbage with honey and pepper. This dish, by the way, is good for the immune system, because it contains honey.

To please your household with delicious pickles, you will need:

ten kilograms of cabbage;
two kilograms of red sweet pepper;
hot pepper pod;
200 grams of honey;
liter of water;
180 grams of salt.

Step-by-step recommendations:

Wash the cabbage, remove the withered leaves, cut off the stalk.
Cut it into large pieces.
We also chop the sweet pepper coarsely.
Mix these vegetables with salt, throw in a pod of hot pepper.
Boil water and dilute honey in it. When the latter is completely dissolved, pour the liquid into a container with cabbage and pepper. We put a weight on top and put it in the cold for a few days. Then cover the cabbage with a lid. It should be stored either in the refrigerator or in another cool place.

The taste is piquant, spicy-hot, with notes of sweetness. The taste is very interesting, so try making this cabbage with honey and pepper at home.

Cooking recommendations

Before we start making winter salad from early cabbage, we need to familiarize ourselves with some recommendations in order to avoid mistakes in the future. These recommendations are as follows:

Before making a winter salad from early cabbage, you must thoroughly wash all the vegetables. If necessary, some ingredients are peeled.
You should also pay attention to the fact that to harvest early cabbage for the winter, jars and lids must be thoroughly sterilized.
The container in which you will stew vegetables for snacks should have a non-stick coating.

In addition, before preparing early cabbage for the winter, you should remember that when purchasing this vegetable, you need to pay special attention to choosing a fresh and high-quality product. Under no circumstances should there be dark spots or spots on the cabbage fork. The head of cabbage for the early cabbage salad recipe for the winter should be elastic and heavy. The leaves of the vegetable should be light green and fresh.

But how to prepare early cabbage salad for the winter? The recipes for this snack are presented below.

Quick cabbage with garlic and grated carrots - per 3-liter jar

Ingredients:

white cabbage - 2-2.2 kg;
garlic - 3 cloves;
carrots - 1 pc.;
Bay leaf -
coriander (grains or ground) - 1 tsp.
water - 1 l;
rock salt - 2 tbsp. l.;
sugar, vegetable oil, vinegar (9%) - half a glass each.

How to marinate:

Cut the cabbage into medium-sized pieces so that they fit freely into the neck of the jar, and the finished snack is easy to eat.
Peel the carrots, cut into cubes or grate on a coarse grater. Remove the peel from the garlic cloves and chop not very finely with a knife.
Place the cabbage in layers in a three-liter jar, sprinkling it with a garlic-carrot mixture and a bay leaf broken into pieces. Pack the vegetables tightly.
Mix all marinade ingredients, except vinegar, in one saucepan. Boil and simmer for a couple of minutes. Lastly, add vinegar, stir quickly and pour the marinade into a jar with cabbage. Try to pour the hot liquid slowly, in a thin stream, so that the glass does not burst.
Cover the jar with a lid and leave it directly on the table until it cools completely.
Then close the lid tightly and put it in the refrigerator for at least 8 hours.

The cabbage pieces turn out very tasty. Everything is in moderation here: acids, sweets, spices. Prepare, try!

What you will need:

small cabbage forks weighing 1.2-1.4 kg;
medium-sized beets (150-200 g) – 1 pc.;
carrots – 1 pc.;
sugar - 1 cup. (capacity 200 cc);
coarse salt - 3 tbsp. l.;
garlic – 4-6 cloves;
deodorized sunflower oil – 6 tbsp. l.;
vinegar - 0.75 cup. (canteen, 9%);
water – 1.5 l.

How to prepare Pelyustka:

Remove the top leaves from the head of cabbage and cut out the stalk. Cut the fork itself into medium-sized cubes. Divide the resulting pieces with your hands into separate square “petals.”
Chop the peeled beets and carrots into cubes, and the garlic into thin slices.
Place some of the cabbage in a thoroughly washed and dried three-liter jar and sprinkle it with the beetroot-carrot-garlic mixture. Repeating the layers in this sequence, fill the jar with vegetables to the very edge.
Drizzle with oil.
Bring water to a boil. Pour salt and sugar into a saucepan with boiling water. Stir until the grains dissolve. Then pour out the vinegar, and when the liquid boils again, boil for another 1-3 minutes. Remove from heat and let the marinade cool slightly (5-7 minutes).
Pour the brine into a jar and close it with a nylon lid. After cooling, place Pelyustka in the refrigerator, where it should be kept for at least 5 hours.

The longer Pelyustka is marinated, the tastier and brighter it becomes.

You will need:

medium head of cabbage, beets, carrots - 1 piece each;
a head of garlic, a pod of hot pepper - 1 pc.;
allspice – 2-4 peas;
water – 1 l;
vinegar (9%) – 1 cup;
salt (not fine) – 2 tbsp. l.;
granulated sugar - 0.5 cup.

Pickling technology:

Wash and clean the forks from the top leaves. Cut the cabbage into large squares and discard the stalk.
Grate the carrots on a grater with large holes, chop the beets into not too small pieces.
Squeeze the garlic through a press, cut the hot pepper into thin rings.
Combine all the chopped vegetables and spices in one large bowl, add allspice, stir, then pack tightly into the jar.
Pour vinegar into boiling water with granulated sugar and salt, keep the marinade on the fire for another 1 minute, remove from heat and immediately pour into a jar. When the snack has cooled to room temperature, it will need to be placed in the refrigerator.

You can try the snack in about a day - it will become bright red, aromatic and very tasty.

Selection and preparation of ingredients

Early cabbage varieties ripen in about 130 days from planting. When planning their use in winter preparations, it is important not to miss the moment of technical maturity, when the head of cabbage is still quite dense. If you delay harvesting, the forks will crack and become unsuitable for preservation.

Cabbage suitable for winter harvesting must meet the following requirements:

leaves are evenly colored, without spots or signs of rotting;
the fork itself is quite heavy and elastic;
the leaves exude a pleasant aroma characteristic of cabbage;
There is no bitterness in the taste.

Before cooking, the vegetable is freed from the upper leaves, washed and dried on a paper towel. Then, cut into 2-4 parts and remove the stalk. The remaining ingredients required by the recipe are also washed, cleaned and dried.

Important! For canning, pickling or pickling, only coarse salt should be used. Under no circumstances should you use iodized or marine products, otherwise the final product will not last long.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The pickling process involves using more salt, as opposed to fermenting. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.

A few rules for pickling cabbage:

During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively using coarse rock salt.

How to pickle cabbage so it's crispy

There are many options for pickling. Fans of dishes made from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage – 2 kilograms;
carrots – 2 pieces;
bay leaf – 4 pcs.;
black peppercorns to taste.

Brine ingredients:

coarse salt - 2 tablespoons;
water – one and a half liters;
sugar – 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put bay leaf and pepper.
Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quickly pickling cabbage will come in handy for many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:

cabbage – 2-2.5 kg;
carrots – 3 pieces;
garlic – 6 cloves.

For a “quick” brine you need to prepare:

water – 1 liter;
salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
sugar – 100 grams;
vinegar – 100 g;
vegetable oil – 200 grams.

Instant salted cabbage is made according to this recipe:

The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle until it cools completely, and then place it in the refrigerator.

Pickling cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. The classic recipe for making pickled white vegetables has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:

carrots – 5 pieces;
cabbage – 4-5 kilograms (several large heads of cabbage);
rock salt – 3 tbsp. l.;
bay leaf – 3 pieces;
herbs, spices.

Cooking process:

Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
Let the salad ferment at room temperature.
After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return them to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
All that remains is to transfer the finished dish into jars and put it in a cool place.

How to select and prepare vegetables and containers

The quality of cabbage plays an important role:

early ripening, just like other varieties, should not be covered with spots and small black dots;
the head of cabbage should be heavy but elastic;
the color of the leaves should be light green;
The vegetable should have a fresh cabbage aroma.

Preparing vegetables and containers for pickling:

White cabbage and other vegetables are thoroughly washed to remove dust and dirt. Peel if necessary, depending on what is used in the recipe.
The jars along with their lids are sterilized, as the procedure promotes good storage of vegetables.
While cooking vegetables, be careful not to burn them.

The quality of the dish depends on the quality of the selected vegetables and preparation before closing. If you use the wrong container or prepare it incorrectly, the jars will explode. As a result, all efforts are in vain .

Preparation for cabbage rolls

Ready-made cabbage leaves make preparing cabbage rolls very easy. Time is saved, and the taste of the dish does not suffer at all, on the contrary, it becomes better.

To prepare 2 forkfuls of late varieties of white cabbage you need:

1.5 liters of water,
1.5 tablespoons of salt,
Bay leaf,
peppercorns.

Preparation steps:

Cut the stalk, cut off the thick upper leaves.
Place the head of cabbage in boiling water for 1 minute, remove and remove the leaves. If the lower ones are difficult to remove, repeat steaming or pour boiling water over them.
Sterilize three-liter jars.
Put spices on the bottom.
Place a few cabbage leaves on top of each other, roll them up and put them in a jar. Do this with all the leaves.
Dissolve salt in water. Boil the brine and pour it into a jar in a thin stream.
Close the jar with a tight nylon lid, let it cool and put it in a cool place.

It is better to take medium-sized forks so that the size of the leaves is suitable for cabbage rolls. If the leaves are too large, they can be cut.

Preparing cabbage leaves for cabbage rolls

With fresh cucumber

Since this salad contains fresh cucumber, the finished appetizer will remind you of summer when you eat it at the holiday table. Try to cook this delicious dish, and your household will definitely thank you for your concern. To prepare a twist with early cabbage and fresh cucumber, you will need the following ingredients:

1.5 kg of early cabbage.
1 kg of fresh cucumbers.
500 g tomatoes.
500 g carrots.
500 g bell pepper.
500 g of white onions.
1/3 cup vinegar (9%).
2.5 tablespoons of granulated sugar.
1 glass of vegetable oil.
Spices and herbs to taste, optional.

How to twist cabbage with fresh cucumber?

Early cabbage must be finely chopped. Fresh cucumber and carrots are grated on a coarse grater. Peppers and onions should be chopped into small cubes. Then the blanched peeled tomatoes are finely cut into cubes.

The prepared vegetables are transferred to a pan that is suitable for this in terms of volume. Vegetable oil, granulated sugar, salt, vinegar, herbs and spices to taste are added to the mixture. The mixture is mixed well and boiled for 5 minutes.

Then the mixture must be compacted into jars, and then allowed to brew for 10 minutes. After 10 minutes, the jars are rolled up and stored in a cold room.

With mushrooms

The combination of early cabbage and mushrooms of any variety will give the appetizer completely new taste characteristics. If you don’t know what you can make from cabbage for the winter, then be sure to try preparing this dish. We guarantee that the result will not disappoint you! To prepare the snack, you will need the following products:

1 kg of early cabbage.
1 kg of fresh mushrooms, it is best to use chanterelles, champignons or honey mushrooms.
500 g tomatoes.
500 g of white onions.
3 tablespoons of table vinegar (9%).
1 teaspoon black peppercorns.
5 pieces of bay leaf.