A selection of very tasty recipes for red cabbage for the winter in a jar

Red cabbage is great in fresh salads. Its juice is also used to make natural dyes. This vegetable is also suitable for winter preparations. You will find the most successful recipes in this article.

Selection and preparation of red cabbage

The successful preparation of a snack largely depends on the choice of the vegetable itself. It is better to use large forks with tight-fitting leaves - they are easier to preserve and ferment.

Attention! The best time for salting and pickling - early October. During this time, the forks reach technical maturity and contain the most nutrients.

Red cabbage is healthier than cabbage because it contains twice as much fiber and four times as much carotene. The calorie content of the vegetable is low, so it is often included in the diet.

The selected vegetable must be properly prepared:

1. The leaves of red cabbage are thicker than those of white cabbage. Therefore, it is better to chop it with a knife, and not with special devices.
2. To make the vegetable softer, grind the chopped leaves with salt. You can mash them slightly with a potato crush. Then they will let the juice flow and become softer.
3. Some housewives recommend dipping the leaves in boiling water for 15 minutes. But this processing method is only suitable for recipes with minimal heat treatment.

The rest of the components of the winter cabbage snack are prepared in accordance with the selected recipe.

How delicious to preserve red cabbage in a jar for the winter: recipes

There are many recipes for making canned red cabbage, but housewives prefer to use simple options with available ingredients.

Here is a simple and quick recipe for cabbage for the winter. The ready-made appetizer is used not only as an independent dish, but also added to borscht and other soups.

Ingredients and proportions

The advantage of the classic recipe is that no special ingredients are needed. All ingredients can be found in any kitchen.

Take for a three-liter jar:

• 1 medium head of cabbage;
• 1 small beetroot
• 5 cloves of garlic;
• 1 tbsp. l. dill seeds;
• a small piece of horseradish root (no more than 4 cm in length);
• 70 g of salt and sugar;
• 1.5 liters of water;
• 2 tbsp. l. vinegar;
• 5 allspice peas;
• 4 bay leaves.

If you need to cook more snacks, the volume of the ingredients is increased in proportion to the number of cans.

Cooking instructions

Making a red cabbage vegetable snack doesn't take long.

The dish is prepared step by step as follows:

1. Washed vegetables are cut. The cabbage is cut into large pieces, and the peeled beets are cut into thin slices.
2. Bay leaf, pepper, peeled horseradish, garlic and dill are spread at the bottom of a sterilized jar. Put beets on top.
3. The container is filled to the top with cabbage.
4. The marinade is boiled separately: salt and sugar are dissolved in water, boiled for 5 minutes, vinegar is added and removed from heat.

The boiling marinade is poured into a jar and immediately rolled up. The workpiece is turned over with the lid down and left to cool at room temperature.

Recipe variations

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

Sharp

Lovers spicy dishes will appreciate the snack of cabbage and other vegetables.

For the recipe you need:

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

Prepare a snack like this:

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

The marinade should cool down to about 80 ° C. After that, it is evenly distributed over the cans and hermetically rolled up with metal lids.

Pickled

Red cabbage is very tasty and fermented. A vegetable harvested in this way is considered to be more useful since no vinegar or other preservatives are used for cooking.

Important! You can store such a workpiece only in the cold. The owners of private houses put containers with cabbage in the basement, and residents of city apartments use a balcony for this purpose.

You will need the following ingredients:

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

Step by step cooking:

1. The forks are divided in half, and then chopped into thin strips. The washed apples are cut in half and the seeds are removed. You do not need to peel the fruit from the peel, just chop them into slices. Peeled onions are cut in half rings.
2. Cabbage, onions and dill seeds are mixed in a separate container. Vegetables are salted and lightly kneaded with your hands.
3. Place the vegetable mixture in a tall enamel pot or bucket. First, put a layer of cabbage, then a layer of apples and continue until the container is full.
4. The workpiece is lightly crushed with your hands, oppression is placed on top and left in a warm place for three days.

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

Tinned in pieces

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

Required Ingredients:

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

Preparation:

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

The marinade is cooled slightly and evenly distributed over the banks. Sterilize containers 25 minutes after boiling with a saucepan of boiling water, laying a napkin on the bottom. After the container is rolled up, turned upside down and cooled at room temperature.

With vinegar

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

For cooking you will need:

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

Prepare a snack like this:

1. First, chop the cabbage finely and put it in a deep container. Season the vegetable with half salt and caraway seeds, knead it lightly with your hands and add peppercorns.
2. The chopped cabbage should sit in the refrigerator for 5 hours.
3. Meanwhile, the brine is being prepared: water is poured into a saucepan with a thick bottom, the remaining salt, bay leaf and sugar are added. Stir the liquid and bring to a boil.
4. The cabbage that has let the juice is laid out in dry sterilized jars. The vegetable is tamped and poured with hot brine. Vegetable oil is poured on top.

The finished appetizer is covered with a nylon lid and insisted in the refrigerator for 24 hours, after which the dish is served.

With raisins

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

For a serving of salad, prepare:

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

Step by step cooking:

1. The cabbage is thinly chopped, sprinkled with salt and sugar and kneaded with your hands so that the vegetable will let the juice a little.
2. A marinade is prepared separately: vegetable oil is mixed with honey and vinegar.
3. The washed apple and peeled carrots are rubbed on a coarse grater and added to cabbage together with raisins.

The vegetable mixture is poured with marinade, mixed thoroughly and laid out in jars. Such a snack is stored in the refrigerator, and served at the table at least in a day.

With sweet pepper

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

Of the products you will need:

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

The dish is prepared like this:

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

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

With beets

The combination of red cabbage with beets is considered one of the most successful. Beet juice gives the appetizer a very deep, beautiful color and sweet taste.

For cooking you need:

• 1 head of cabbage;
• 1 medium beet
• 1 carrot;
• 2 medium heads of garlic;
• 75 g sugar;
• 50 g of salt.

Components for the marinade:

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

Step by step cooking:

1. Thinly chopped cabbage in one layer is placed in a saucepan. Beets cut into thick strips are spread on top.
2. Grated carrots and finely chopped garlic are added to the vegetables.
3. Salt and sugar are poured on top. Cover the saucepan with a large plate or lid, put oppression on and leave for 2-3 hours.
4. Meanwhile, the marinade is being prepared. Salt, sugar and spices are dissolved in boiling water. When the liquid has boiled for 3 minutes, pour in oil and vinegar and boil for another 15 minutes, stirring constantly.
5. Vegetables are poured into a saucepan with the prepared marinade, covered again and insisted for a day, but without oppression.

After that, the vegetable mixture is distributed in sterilized jars, covered with lids and left in the refrigerator for several days.

Terms and conditions of storage of blanks

Red cabbage dishes contain many vitamins, which are so lacking in winter. But so that the benefits of the vegetable are not lost, you need to properly store the blanks.

You must follow these tips:

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

The pickled snack can last for about 3 months in the refrigerator. The workpieces sterilized and rolled up with metal lids are left in the pantry for up to 12 months.

Tips from experienced housewives

Since red cabbage is a seasonal vegetable, it is customary to ferment and pickle it in autumn, when the bulk of the crop is harvested. At other times, the vegetable may contain nitrates that reduce its benefits.

Council. For canning, choose dense forks. They must be examined, and the upper leaves are removed - they may be cracked and damaged.

Experienced housewives advise to supplement the vegetable appetizer not only with onions, garlic and beets, but also with cranberries and lingonberries. The first makes the shelf life longer, and the second gives the dish a pleasant sourness.

Conclusion

Red cabbage is considered to be healthier than regular white cabbage, as it contains more vitamins and minerals. When cooked correctly, the vegetable remains healthy after pickling or salting. The main thing is to strictly follow the recipes, and then there will be enough vegetable snacks in the cellar for the winter for the whole family.