How to make the best cabbage blanks at home

Cabbage is a valuable source of fiber, vitamins and minerals that humans need. White, colored and Peking varieties are consumed fresh, mixed with other vegetables and spices, pickle, salted, fermented... Such products are stored for a long time without loss of beneficial properties and taste.

Which cabbage is right

White cabbage is well suited for harvesting: it is harmoniously combined with bell peppers and carrots, and is easy to process. The most juicy and vitamin dishes are obtained from small elastic heads of cabbage. When choosing a vegetable, pay attention to the leaves: they should be white with faint green stripes, whole, without spots and cracks.

Colored varieties have a pleasant sweet taste, suitable for canning for the winter in jars.

Interesting! This variety is more valuable than others: protein contains 1.5–2 times more white cabbage, vitamin C - 2-3 times.

It is important that the inflorescences are light beige without yellow spots. The softness of the heads is a sign that the vegetable has been on the counter for a long time.

When choosing Chinese cabbage, they look at the color: the whiter the head of cabbage, the juicier it is. Buy a vegetable without a film to appreciate the freshness. The leaves should be dry and odorless.

Can I use early

Culinary experts do not advise adding early white cabbage to the preparations: it is not juicy. Mid-season or late varieties are more suitable. Heads of cabbage are chosen rounded, slightly flattened on both sides. These vegetables have dense leaves, pronounced taste and rich aroma.

Training

The head of cabbage is inspected for external defects, the top layer of leaves is removed. Rinse under cool running water and wipe dry with a clean towel. Shredded or cut with a knife. The size of the pieces depends on the recipe.

For blanks, choose coarse or sea salt - iodized for canning is not suitable.

Blank recipes

The vegetable is appreciated in different cuisines of the world: Russian, Georgian, Korean. Consider popular recipes for blanks from various varieties and varieties of cabbage.

Korean style pickled cabbage

A spicy and spicy recipe will appeal to all lovers of oriental cuisine.

What is required for cooking:

• 1.5 kg of cabbage;
• 100 ml of vegetable oil;
• 2 carrots;
• 40 ml vinegar 9%;
• 10 g sugar;
• 10 g salt;
• 5 g coriander;
• 5 g red pepper;
• cumin - to taste;
• 3 cloves of garlic.

How to prepare:

1. Rinse the head of cabbage, peel the stump and upper leaves, cut into large squares and put in a basin. Wrinkle with your hands until juice appears.
2. Rinse the carrots and grind on a special Korean snack grater. Stir in chopped garlic.
3. Add cumin, pepper and coriander, sugar and salt to a hot oil in a frying pan. Pour the oil into the carrots.
4. Stir vegetables, pour in vinegar. Leave in a warm place for 12 hours.
5. Arrange in jars, store in the refrigerator.

Homemade pickled cauliflower

The appetizer goes well with soups and side dishes, is easy to prepare and can be stored all winter.

Ingredients:

• 1 kg of cabbage;
• 1 liter of water;
• 100 g of salt;
• 150 g sugar;
• 1 carrot;
• 50 ml vinegar 9%;
• 2 bay leaves;
• 5 allspice peas.

How to cook:

1. Rinse the inflorescences and place in a saucepan. Pour hot marinade of water and vinegar.
2. Prepare the dressing: mix the grated carrots with sugar and salt. Add to a saucepan with bay leaves and pepper.
3. Cover and leave for 12 hours. Arrange in jars, put in the refrigerator.

Salted with beets in Georgian style

Georgian cabbage appetizer is served with meat dishes - you get a delicious and piquant combination of vegetables and meat.

Ingredient List:

• 1 kg of cabbage;
• 300 g of beets;
• 100 g carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 150 g sugar;
• 100 g of salt;
• 1 chili pepper;
• 120 ml vinegar 9%;
• black peppercorns - to taste.

Preparation:

1. For the marinade, mix water with salt and sugar, pour in vinegar.
2. Rinse the vegetables, cut the head of cabbage into large pieces, peel the carrots and beets, grind on a coarse grater. Chop the chili and garlic.
3. Stir all the ingredients, transfer to a saucepan. Add black peppercorns.
4. Leave for a day, transfer to a jar. Store in a cool place.

Pickled in tomato

Cabbage and tomato are a harmonious combination of your favorite vegetables. If there are no tomatoes on hand, then use tomato paste.

What you need:

• 1 kg of cabbage;
• 500 g of tomatoes;
• 40 g of coarse salt.

How to cook:

1. Rinse the tomatoes and peel them with boiling water, pass through a blender or juicer to make juice.
2. Finely chop the head of cabbage, put it tightly in a clean jar.
3. Boil the juice and salt, cook for 20 minutes. Pour into jars 2/3. Seal with metal lids and cool.
4. Store in a refrigerator or cellar.

Cabbage soup in banks for the winter

It is extremely simple to cook soup with such a preparation: besides it, only potatoes are added to the meat broth.

What you need:

• 1 kg of cabbage;
• 300 g carrots;
• 300 g of tomatoes;
• a bunch of parsley and dill;
• 400 g of onions;
• 50 ml of vegetable oil;
• 50 ml vinegar 9%;
• 8 black peppercorns;
• 40 g of salt;
• 50 g of sugar.

How to cook:

1. Rinse ingredients. Chop the herbs, chop the tomatoes and onions into small cubes.
2. Grate cabbage, peel and chop carrots.
3. Place vegetables in a saucepan and stir. Bring to a boil, add sugar, salt and black pepper.
4. Simmer the mixture over low heat for 10 minutes. Pour in vegetable oil and vinegar, mix.
5. Arrange in jars, wrap in a blanket and cool. Keep refrigerated.

Preparation for borsch

With such a preparation, cooking borscht will take no more than an hour.

Ingredient List:

• 1 kg of cabbage;
• 500 g of beets;
• 1 large onion;
• 5 cloves of garlic;
• 1 carrot;
• salt, sugar, black pepper - to taste;
• 60 ml of vegetable oil;
• 100 g beans.

Preparation:

1. Chop the cabbage and carrots, cut the onion into half rings. Grate the beets.
2. Chop the garlic, boil the beans for 15 minutes.
3. Stir the ingredients, add salt, sugar, pepper. Simmer in a skillet for 15 minutes.
4. Transfer the mass to a sterile jar and cover with vegetable oil.
5. Roll up with an iron lid and put in the refrigerator.

Cauliflower "Lick your fingers"

The appetizer looks colorful and appetizing, attracts attention both in the jar and on the festive table.

What you need:

• 1 kg of cauliflower;
• 1 carrot;
• 1 bell pepper;
• chili pepper - to taste;
• 3 cloves of garlic;
• 1 bay leaf;
• a pinch of dill seeds;
• 1 horseradish sheet;
• 5 peas of allspice;
• a bunch of parsley;
• 30 g of salt;
• 40 g sugar;
• 1 liter of water;
• 60 ml vinegar 9%.

How to cook:

1. Rinse the ingredients, cut the bell pepper into strips, coarsely grate the carrots.
2. Divide the cabbage into inflorescences, chop the greens.
3. Place horseradish leaves, bay leaves, hot and allspice peppers, dill seeds in a clean jar.
4. Top with inflorescences, carrots and bell peppers.
5. Prepare the marinade: mix water with salt and sugar, bring to a boil, add vinegar. Pour into jars.
6. Cool and put in the basement or pantry.

Sauerkraut "Like a barrel"

Barrel vegetables are characterized by crunch and elasticity, delicate and pleasant taste.

How to close you need:

• 2.5 kg of white cabbage;
• 300 g carrots;
• 40 g of salt;
• 10 g of dill seeds;
• 10 g cumin;
• 3 bay leaves.

How to cook:

1. Wash vegetables, chop, put in a bowl. Season with salt, add dill and caraway seeds, laurel leaves. Wrinkle with your hands.
2. Cover and leave for 2 days, piercing regularly with a wooden stick.
3. Arrange in jars, keep in a cool place.

Canned with apples

For canning, use green apples with sourness. They give the dish an interesting flavor.

Ingredient List:

• 500 g cabbage;
• 1 apple;
• 1 carrot;
• head of garlic;
• 2 carnations;
• 1 liter of water;
• 10 ml vinegar;
• salt and sugar to taste.

How to preserve:

1. Rinse the cabbage and cut into large pieces.
2. Peel and grate the carrots and garlic. Cut the apples into small wedges.
3. Place ingredients in a jar in layers.
4. Prepare the marinade: mix water, salt and sugar, add vinegar. Pour into a jar and pour out the cloves.
5. Wrap up with a blanket and cool. Keep in the refrigerator.

Winter salad "Ogorodnik"

The popular winter salad "Ogorodnik" consists of cabbage, carrots, bell peppers and cucumbers. The dish turns out to be especially juicy and tender.

Ingredient List:

• 1 kg of cabbage;
• 500 g carrots;
• 300 g colorful sweet pepper;
• 200 g of cucumbers;
• 150 g onions;
• 4 cloves of garlic;
• 20 g ground sweet pepper;
• 200 ml of vegetable oil;
• 80 ml vinegar 9%;
• fresh herbs to taste;
• 100 g sugar;
• 70 g of salt.

Cooking method:

1. Rinse the ingredients, finely chop the cabbage, grate the carrots.
2. Cut the onion into half rings, cucumbers and bell peppers into small cubes.
3. Mix vegetables in a saucepan, add chopped garlic and herbs. Season with vegetable oil and vinegar, sweet pepper, salt and sugar, leave for 20 minutes.
4. Divide into jars and sterilize for 20 minutes. Roll up the lids and cool. Keep refrigerated.

Read also:

How to cook sauerkraut with horseradish and carrots is tasty and simple.

The best sauerkraut recipes with horseradish and beets.

Salad with cabbage and bell pepper

An appetizing dish is served on the table as an appetizer to side dishes, vegetables, soups and main courses.

What you need:

• 1 kg of cabbage;
• 1 kg of sweet pepper;
• 1 onion;
• 2 carrots;
• 500 ml of water;
• 30 ml vinegar 9%;
• 2 bay leaves;
• cloves, caraway seeds, coriander - to taste;
• 50 g sugar;
• 50 g of salt.

How to cook:

1. Rinse the ingredients, chop the cabbage finely, chop the carrots on a medium grater.
2. Pepper to remove seeds and stalks, cut into strips. Peel the onion and cut into cubes.
3. Stir vegetables, add salt, sugar to taste, spices. Leave for half an hour.
4. Prepare the marinade: mix water, salt, sugar and vinegar. Arrange vegetables in jars, pour marinade over, add bay leaf.
5. Cool and refrigerate.

Peking cabbage harvest

Canned Peking cabbage has an original fresh taste. This is a dietary vegetable that makes dishes light and healthy.

Interesting! Not a single type of cabbage can be compared with Peking cabbage in terms of juiciness and tenderness. When cooking, it does not emit a characteristic odor.

What you need:

• 1 kg of Chinese cabbage;
• 500 g sweet pepper;
• 1 hot pepper;
• 100 ml of apple cider vinegar;
• 1 liter of water;
• 200 g onions;
• 100 g of salt;
• 120 g sugar.

How to cook:

1. Cut the cabbage leaves into large slices. Chop hot peppers, cut onions into half rings, sweet peppers into cubes.
2. Pour water into a saucepan, add sugar and salt, boil.
3. Mix vegetables, arrange in sterile jars, pour in vinegar. Roll up tightly and cool.
4. Store in a cool place.

Freezing cabbage

In the freezer, the vegetable retains useful properties for up to a year, does not turn black and does not dry.

By the way! It is convenient to freeze a mixture of cabbage, carrots and bell peppers and add it to dishes.

The head of cabbage is chopped, washed under cold water and left to dry on a clean towel. Then they are laid out in sealed bags, on which the date of freezing is noted. The optimum temperature for storing vegetables in the freezer is -15 ° C.

How to freeze leaves for stuffed cabbage

Can green leaves be frozen? To do this, they are removed from the head and placed one in the other so that the workpiece takes up little space. Then wrapped in plastic wrap and put in a bag.

Thaw the leaves in the refrigerator where they soften. Re-freezing is not allowed.

Conclusion

White cabbage, cauliflower, or Chinese cabbage rolls are a quick and easy way to fill your refrigerator with healthy snacks. Such products are eaten with side dishes and meat dishes, added to soups and salads.

For cooking, take late varieties of vegetables: they are more juicy and sweet. They are mixed with carrots, bell peppers, onions and garlic, spices and spices are added. Marinade is made from water, vinegar, sugar and salt. Store the workpieces in the refrigerator or basement.