The violet or purple leaves of a plant from the Brassica family, which was brought to Russia from the Mediterranean, have a rich hue and a spicy aroma. They look original in salads and are very healthy for humans. Housewives who pickle or salt red cabbage for the winter provide their households not only with a tasty product, but also with vitamins, fiber, and microelements. The vegetable goes well with root vegetables and peppers, making juicy and crispy pickles.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it tolerates the weather conditions of the middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual coloring of the leaves is due to anthocyanins. These substances help increase the strength of the walls of blood vessels, reduce blood pressure in patients with hypertension, and remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland and accelerates the synthesis of antibodies. Fiber normalizes the digestion process and cleanses the intestines of fats and toxins. Ascorbic acid strengthens the immune system. Phytoncides present in the leaves fight bacterial infection.

The juice of the vegetable, which in Russia was called blue cabbage, has long been used to treat tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, and tighten scars. Red cabbage is rich in vitamins in the form of:

• tocopherol;
• folic acid;
• riboflavin;
• retinol.

The vegetable is useful for women carrying a baby, people with diabetes, and people who suffer from obesity. With regular use, the heart functions better, cancer tumors form less, and healthy cells do not degenerate.

The purple color looks very original in a salad; the sharp and unusual taste of cabbage fermented for the winter will appeal to all household members.

Preparing the main ingredients

Before canning the vegetable, depending on the culinary recipe, the leaves are chopped or cut into pieces, the marinade or brine is boiled, and vinegar or citric acid is added to it.

Red cabbage can be prepared with apples. The washed fruits are freed from the core and seeds and crushed. Onions and garlic are peeled and cut into rings. Root vegetables in the form of carrots and beets, horseradish and greens are well washed and chopped. Red cabbage with bell pepper turns out very tasty. The vegetable is chopped or cut into cubes, removing the seeds.

The jars into which the canned snack is rolled are washed with soda and sterilized.

Cooking recipes

Red cabbage is pickled with its white cabbage cousin, but the purple or violet leaves have a sweeter flavor and require less sugar. Basically, the technology for preparing for long-term storage in both types of representatives of the cruciferous family is practically the same.

Classic with vinegar for the winter

The traditional marinade used to preserve red cabbage is made from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer according to the classic recipe, you will need:

• bay leaf - 5 pcs.;
• garlic - 1 head;
• bitter and allspice - 16 peas;
• 6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to lightly mash them with your hands. Garlic cloves are peeled and chopped into slices.

Place seasoning and cabbage in washed and dried jars and fill with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that anyone will refuse red cabbage marinated with root vegetables in winter. It can be served as a salad or as a complement to meat. To prepare a spicy dish, you need to take:

• garlic;
• a glass of sugar;
• 2 beets;
• salt - 60 g;
• carrots - 2 pcs.;
• sunflower oil - ½ tbsp.

You will need red, black and allspice peas. No one has any difficulties during the pickling process:

1. Root vegetables need to be washed and peeled.
2. The cabbage leaves are separated and cut into pieces.
3. Vegetables are chopped on a Korean carrot grater.
4. The ingredients are mixed and placed in a bowl, into which all the pepper is poured - red, black, and allspice.
5. Pour water and sunflower oil, half a glass of vinegar into another bowl, add some salt, add sugar and boil.
6. The cooled marinade is poured into the vegetables, the bowl is covered, and pressure is placed.

After 3-4 days, the spicy snack is transferred to jars. Take the spicy product to the basement.

With bell pepper

Preparations made from purple leaves turn out to be very beautiful and immediately attract the attention of both guests and family members, delighting with their excellent taste and spicy aroma. You can marinate bright cabbage with bell pepper. You need to take a kilogram of each vegetable, you will also need:

• large onion;
• cloves - 2 buds;
• dill seeds;
• sugar - glass;
• salt - 2.5 tbsp. l.;
• vinegar - 40 ml.

The pepper is placed in boiling water for 5 minutes and then placed in cool water. The cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to a glass container, pasteurized for about half an hour and rolled up with tin lids.

In jars of aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose juiciness, does not become moldy, and turns out crispy. For half a head of red cabbage you need to take:

• aspirin - 1 tablet;
• anise seeds - 7 grains;
• salt - 3 tablespoons.

To make the product acquire a spicy taste and interesting smell, add mustard powder, chopped fennel, ginger, and hot pepper.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt for 8 hours, after which the juice is drained from the cabbage. Fry the spices in a frying pan, add 1/2 liter of boiling water and hot pepper and boil slightly. Fill a jar with chopped leaves with the prepared marinade and add an aspirin tablet. After 3 weeks, the appetizer can be served.

With raisins

Red cabbage with apples is prepared quite quickly for the winter.

To give it a sweetish taste, add a spoonful of honey and 2 seedless raisins; in addition, take:

• fruit vinegar - 40 ml;
• olive oil - 30 mg;
• salt;
• hot pepper;
• parsley leaves;
• walnuts.

Shred the cabbage and apple using a coarse grater, salt and mix, add herbs and raisins. To prepare the marinade, use vinegar, honey and oil. The dish can be consumed the next day or stored in jars for the winter.

Instant marinated pieces

Shredding cabbage into thin strips takes a lot of time. To close it for the winter, you can simply cut the head of cabbage with a sharp knife, it will turn out much faster and also tasty.

For the marinade, you need to take 2 glasses of water, one each of vinegar and sugar. To prepare cabbage in pieces you will need 1 head of cabbage, peppercorns, cloves, bay, and cinnamon will not hurt.

The leaves are separated from the head, cut with a knife and salted for at least 2 hours, after which they are placed in jars along with spices. The marinade is prepared from water, salt, vinegar and sugar. Boiling liquid is poured into the prepared ingredients. Sterilize the snack for about 30 minutes and seal it with lids.

Crispy

Vegetables go well with fruits. If you marinate red cabbage with apples in a ratio of 1 to 5, it will turn out very tasty.

Sweet and sour fruits add their own notes and add a garden aroma.

Onions, which you will need 250 g for 5 kilograms of vegetables, cut into rings. The apples, having removed the core and seeds, are finely chopped. After removing the top leaves, shred the cabbage. All ingredients are placed in an enamel bowl, mixed with a partial spoon of salt and caraway seeds, covered and pressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar. It will be even tastier with olive or sunflower oil, but it won’t last until spring.

Cabbage salad

In winter, vegetable preparations sell out very quickly. Many families love pickled tomatoes and pickled cucumbers, enjoy eating caviar from zucchini or eggplant, and serve salad made from red or purple cabbage and peppers. To prepare it, you need to take a kilogram of these vegetables and 2 onions.

The marinade is cooked using:

• water - 1 liter;
• sugar - 200 g;
• vinegar - 1/2 cup;
• salt - 2 or 3 tablespoons;
• Dill seeds.

The cabbage needs to be chopped into strips, the pepper is placed in boiling water for 5 minutes, then dipped in cool water and cut into rings. They do the same with onions. Place the chopped vegetables in a wide bowl and, after mixing thoroughly, place them in sterile jars, which are filled with boiling marinade and seasoned with vinegar. The salad is rolled up and covered with a warm blanket.

Pickled

Cabbage of violet or purple color will delight you with its excellent taste and attractive appearance in combination with sour apples of the Antonovka variety. For 5 heads of cabbage it is enough to take a kilogram of fruit.

Fruits need to be washed, seeds selected and cut into slices, onions into rings, cabbage into strips. All ingredients are placed in a wide bowl, dill seeds are added and thoroughly mixed with a glass of fine salt, then transferred to an enamel pan, alternating with apples.

The container with the contents is placed under pressure in a warm room for three days. Sauerkraut is packaged in jars and taken to the cellar. This preparation is eaten instantly.

Storage rules

Hermetically sealed vegetables marinated with vinegar or citric acid can be left in the apartment away from radiators and other heating devices. Sterile jars of cabbage should be placed in a place where the rays of the sun do not reach. In a ventilated basement or cellar, where the air temperature is slightly above zero, such preparations do not deteriorate for a year or more.

Salted and pickled vegetables are much more difficult to store. Both white and red cabbage peroxidizes already at +10, so it is better to take it to the basement and leave it in the refrigerator. If this is not possible, you need to place the pickles in the pantry or kitchen, but add sugar regularly. Having turned into vinegar, this product functions as a preservative, prevents rotting, and preserves vitamins and microelements.

Pickled vegetables do not spoil for a long time; when sunflower oil is poured into the container, it prevents the growth of bacteria that cause fermentation.

In a private house with a cellar, you can place cabbage in a wooden barrel. The preparations do not lose their taste and do not rot for at least 6 months.

Calories: Not specified
Cooking time: Not specified

What is important is that such an appetizer can be prepared quite quickly and simply; you just need to pour the hot marinade over the chopped vegetables, and after 4 hours you can serve the dish to the table. To make the cabbage have a more subtle and deep aroma, apple cider vinegar or any other fruit vinegar is added to the marinade. You will definitely like it.

Instant pickled red cabbage is stored in a cool place, and it should be noted that every day it becomes even tastier and more aromatic.

- cabbage (red) – 1200 gr.,
- carrot root – 1 pc.,
- water – 0.5 l.,
- garlic – 3 cloves,
- vinegar (apple or wine) – 120 ml.,
- salt (kitchen, medium grind) – 1 tbsp.,
- laurel leaf (dried) – 2 pcs.,
- pepper (black, peas or a mixture of peppers) – 0.5 tsp,
- rosemary (dried) – 0.5 tbsp.,
- coriander (dried) – 1 tbsp.,
- sugar – 2 tbsp.

Step-by-step recipe with photos:

We cut the cabbage in half, then finely chop it with a knife or a special shredder. For the appetizer, we need to chop the cabbage as thinly as possible.




Grind the peeled carrots into thin strips on a shredder.




We peel the garlic and pass it through a press.
Mix vegetables in a large container, add salt and garlic.




Pour water into a saucepan, add sugar, peppercorns, laurel leaves, spices (rosemary and coriander). As soon as the water boils, remove the saucepan from the stove and pour apple cider vinegar into the marinade. Try this one too.

Red cabbage is a very healthy and low-calorie vegetable, suitable for boiling, stewing or eating fresh. It makes wonderful salads, aromatic hot treats, and spicy salty snacks.

Instant pickled red cabbage has a particularly pleasant taste, which you can easily make in your kitchen by carefully studying the suggested recipes.

In order to make a delicious snack according to the classic recipe, you need to use a hot marinade. Various spices, such as cumin, allspice, cloves, coriander, and bay leaf, will help add a special aroma to the dish.

Ingredients used:

• red cabbage – 4.5 kg;
• five cloves of garlic;
• two large carrots;
• water – 1.3 liters;
• salt – 28 grams;
• table vinegar – 0.3 liters;
• sugar – 43 grams;
• spices and three laurel leaves.

Cooking:

1. Remove the top layer of leaves from the cabbage and cut out the stalk. Then chop it into long strips and put it in a deep container.
2. Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the ingredients with minimal pressure, otherwise the cabbage will be softer.
3. Pour water into the pan, add salt, add 100 grams of vegetable oil, add spices and sugar.
4. Place the mixture on the fire, bring to a boil and cook for three minutes.
5. Cool the hot marinade a little, then pour vinegar into it and stir.
6. Place the cabbage in clean jars and pour in the marinade. Then cover the pieces with plastic lids, and after cooling, place them in the refrigerator.

You can try pickled red cabbage within a day; before serving, it is recommended to cover it with chopped herbs and season with oil. The treat must be stored in the cold for no more than 14 days.

Preparing winter preparations

Red cabbage, pickled for the winter, will help diversify your daily diet and provide useful vitamins during the cold season. And thanks to fruit vinegar and specially selected seasonings, the preparation turns out to be pleasantly spicy, with a fragrant and appetizing smell.

Ingredients used:

• red cabbage – 1.8 kg;
• salt and sugar - 30 grams each;
• one carrot;
• three cloves of garlic;
• laurel leaves – 3 pcs.;
• pepper (white and black) – five peas each;
• cumin – 8 grams;
• apple cider vinegar – 170 ml;
• coriander – 20 grams.

Cooking:

1. Peel the cabbage from dry or dirty leaves, rinse under running water and chop into strips.
2. Peel and chop the garlic under a press, grate the carrots on a grater with large holes.
3. Pour water into a cooking vessel, add all the seasonings and boil for about two minutes. Then pour in vinegar, bring to a boil and turn off the stove.
4. Combine cabbage with carrots and garlic, then sprinkle with salt and stir thoroughly.
5. Now place the vegetable mixture in sterile jars, compact lightly and fill with boiling marinade.
6. Roll up all the blanks with iron lids, turn them upside down and place them under a blanket for two days.

Place the cooled canned food in a permanent storage place in a cool cellar. Cabbage pickled for the winter can be eaten with your favorite side dish or used to make a vinaigrette.

Marinated with honey and soy sauce

Quite an interesting recipe, where the marinade includes soy sauce and aromatic honey. This bright appetizer will decorate the dinner table on weekdays and holidays, and its fresh and unusual taste will be appreciated by all lovers of exotic dishes.

Ingredients used:

• one fork of red cabbage;
• linden honey – 50 grams;
• vinegar – 60 ml;
• four cloves of garlic;
• large onion;
• soy sauce – 70 ml;
• cloves – 3 pcs.;
• salt and suitable spices - to your taste.

Cooking:

1. Rinse the head of cabbage with water and cut into thin and neat strips.
2. Chop the garlic into small squares and combine with the cabbage.
3. Now you need to mix soy sauce, vinegar and honey, then shake all ingredients thoroughly.
4. Pour the resulting solution over the vegetable mixture and mix thoroughly.
5. Peel the onion, then cut into rings and fry in vegetable oil until golden brown. Then put it on the cabbage and stir.
6. Place the snack in a glass container, cover and refrigerate.

After 24 hours, the treat can be served. Crispy and juicy cabbage will be a great addition to dinner and will invigorate you after a hard day.

How to quickly pickle red cabbage with beets

Beets are ideal for canning or pickling, so they are often used to prepare red cabbage dishes. Vegetables pickled according to this recipe will enhance the taste of any side dish or can serve as a base for various salads.

Ingredients used:

• red cabbage – 1.5 kg;
• dill and cilantro – 120 grams;
• beets – 300 grams;
• salt – 25 grams;
• liter of water;
• sugar – 90 grams;
• vinegar – 23 ml;
• ten black peppercorns.

Cooking:

1. Cut the cabbage into medium squares.
2. Peel the beets and chop into thin slices, trying to ensure that they match the size of the cabbage pieces.
3. Chop parsley and cilantro.
4. Cut the garlic into slices.
5. Mix all the prepared vegetables and, without compacting, place in a large jar. After that, you need to shake the container with vegetables several times so that all the components lie evenly.
6. Add sugar to a saucepan with water, then add salt, pepper and bring to a boil. After this, pour vinegar and after a minute remove from the stove.
7. Pour the marinade over the vegetables in the jar, close with a regular lid and place in a cool place.

Pickled red cabbage should sit for two days, after which it will be ready to eat. The vegetable dish can be stored for about three weeks in a cold room.

Spicy recipe

To prepare spiced red cabbage, aromatic herbs and aromatic spices are used. You need to fill it with hot and fresh marinade - then the treat will be ready in 6-8 hours.

Ingredients used:

• medium sized cabbage fork;
• water – 350 ml;
• vinegar (table) – 0.6 l;
• sugar – 60 grams;
• cloves – 7 pcs.;
• two cinnamon sticks;
• black pepper (peas) – 13 pcs.;
• allspice – 10 grams;
• salt – 28 grams.

Cooking:

1. Chop the red cabbage into narrow slices.
2. Pour spices into a container with water, bring the liquid to a boil, then add vinegar and simmer for five minutes.
3. Place the cabbage in a large, sterile jar and pour in the marinade.
4. Let the cooled preparation sit for about five hours, then you can serve it.

To make spicy, pickled cabbage for the winter, you need to fill it with cooled marinade and roll up the jar with a metal lid. This refreshing snack goes well with boiled potatoes, stewed poultry or fried meat.

With horseradish and herbs

For lovers of spicy dishes, red cabbage marinated with herbs and pepper will be a real treat. The treat prepared according to this recipe is spicy, aromatic and very healthy.

Ingredients used:

• red cabbage – 2.3 kg;
• currant leaves – 12 pcs.;
• horseradish – 35 grams;
• six cloves of garlic;
• celery, parsley, tarragon - at your discretion;
• dill seeds – 10 grams;
• hot ground pepper – 12 grams;
• sugar and salt - 23 grams each;
• vinegar (6%) – 200 ml;
• water – 1.2 liters.

Cooking:

1. Peel the cabbage and cut into thin strips.
2. Grind the horseradish in a meat grinder, cut the garlic into small slices.
3. Wash and sterilize the glass jar, then put currant leaves, chopped herbs and dill seeds into it. Place cabbage on top.
4. To prepare the marinade, add salt and sugar to the water, then bring the liquid to a boil and after three minutes turn off the heat.
5. Cool the filling, then add vinegar and immediately pour into a jar with cabbage.

Cool the workpiece and put it in the cold. It is recommended to try the treat after two or three days, then it will infuse and become incredibly tasty.

Cooking in Korean

Korean-style red cabbage should be marinated with non-traditional ingredients that will give it an original and memorable taste. This unusual treat goes well with many dishes and will pleasantly surprise invited guests during a family dinner.

Ingredients used:

• two cloves of garlic;
• bulb;
• cabbage – 1 kg;
• vinegar and soy sauce – 70 ml each;
• salt – 5 grams;
• olive oil – 90 ml;
• hot pepper, coriander and cumin - 3 grams each;
• honey – 25 grams;
• chopped ginger – 4 grams.

Cooking:

1. Cut the red cabbage into long, neat strips. Then mix it with vinegar, soy sauce, cumin and leave for an hour.
2. Chop the onion into small pieces, place in a frying pan and fry in vegetable oil until light brown.
3. Place the fried onion in a separate plate, and pour the spices into the frying pan with the remaining oil, warm them up a little and add to the cabbage. Then stir everything thoroughly.
4. Cut the garlic into small cubes, pour it into the vegetable mixture and leave the mixture for two hours. During this time, you should stir the dish several times.
5. Then put the treat in the refrigerator for 7-8 hours so that it is well saturated with spices.

It is better to serve Korean cabbage chilled with hot sauces, baked fish or fried kebabs. Bon appetit!

step by step recipe with photos

Juicy, bright and aromatic pickled red cabbage will become a frequent guest on your table, because it contains a large amount of vitamins and minerals. Unlike white cabbage, in the version with red cabbage you will also get a colorful appearance of the dish, not white, but light pink.

The appetizer takes exactly 24 hours to prepare and will be ideal with a glass of white vodka. Pickled cabbage can be stored for about a week in the cold in brine. If you wish, you can experiment a little and add viburnum berries, cranberries, coarsely grated carrots, chopped herbs, etc. to the cabbage slices.

Ingredients

• 0.5 fork red cabbage
• 2 tbsp. l. salt with top
• 0.6-0.7 l hot water
• 2-3 bay leaves
• 10-15 allspice peas
• 2 garlic cloves

Preparation

1. Peel the cabbage forks from protective damaged top leaves and cut them in half. Wash one half and chop it into medium strips. Place the slices in a deep container so that they do not stain the work surface or towels - red cabbage juice is very difficult to wash off.

2. Rinse the container: a jar or container with a hermetically sealed lid. Place the cabbage slices into it, lightly pressing it to the bottom. Peel the garlic cloves and cut them into slices into a container for slicing.

3. Pour salt and allspice peas into the pan, add bay leaves. Let's add water. Place the container with the contents on the stove and bring to a boil, and then remove the pan from the stove.

4. Pour the brine into a container with chopped cabbage and seal it. Let it cool at room temperature, and then take it out into the cold and leave it there overnight. You can try pickled red cabbage in the morning.

To serve, remove the pickled cabbage from the brine and place in a colander, rinse. Then transfer to a bowl or bowl, season with vegetable oil and stir. Serve mashed potatoes or fried potatoes with cabbage.

Note to the hostess

1. For infusion, cabbage slices can be placed in containers made of any glass - ordinary and heat-resistant. The first type is used to make jars, the second type is used to make convenient transparent pans and thick-walled vessels, which housewives love for their versatility and therefore have in their kitchen arsenal. Pickled preparations that do not require hermetically sealed can be stored in enamel and ceramic containers. Earthenware is also suitable for this, but plastic and aluminum are not.

2. Classic sauerkraut is recognized as a traditional component of vinaigrette. However, with finely chopped red cabbage prepared in the described way, the appetizer will also be excellent - visually attractive, bright, with an unusual taste.

3. Any marinade is a multivariate liquid, so this recipe allows for some liberties. The flavor palette of the filling intended for red cabbage is enriched with powdered mustard (3-4 g per specified volume of water), grated horseradish or ginger (completely different, but equally interesting additives), cloves - they are added in moderation, two inflorescences are enough , and then it is better to exclude the bay leaf. And here is a list of spices that are inappropriate here: hot capsicum, any dried herbs, paprika.