Cabbage is a source of vitamins A, B 1, C, B 6, P, phytoncides, mineral salts, fiber and other useful elements, available at any time of the year. In winter and summer, you can find it on sale and prepare a healthy salad, side dish, first course or pie filling.

In winter, sauerkraut and pickled cabbage are especially popular. They differ in the time it takes to prepare. If the pickled must be infused to reach the condition, then the pickled is cooked quickly enough, therefore it retains more useful properties. In addition, it can be rolled up in jars for the winter so as not to waste time on cooking, but simply open the canning and enjoy the taste.

Each housewife has proven recipes, but often I want to try to cook something new. We offer several recipes and secrets on how to pickle cabbage at home.

1. In any of the recipes, you need to prepare everything in advance: wash and chop the cabbage, peel and chop other vegetables, and then prepare the marinade to pour hot immediately.
2. Some recipes require oppression. A regular three-liter jar of water, placed on top of the cabbage on a plate, will do for easier removal.
3. If you plan to make supplies for the winter at home, it is better to use late varieties of cabbage for pickling, this is better stored.
4. For the preparation of snacks for one or two times, you can take any variety.

Instant cabbage recipe

If unexpected guests are on the doorstep, choose quick cooking recipes. If you want to pamper yourself - try a recipe that is prepared within 24 hours.

Fast cabbage in 2 hours

Ingredients:

• White cabbage - 1.5-2 kg;
• Carrots - 1-2 pcs.;
• Garlic cloves - 3-4 pcs.;
• Red bell pepper - 1 pc.

Ingredients for the marinade:

• Water - 1 l.;
• Table vinegar - 200 ml;
• Vegetable oil - 200 ml;
• Salt - 3 tbsp. l .;
• Sugar - 8 tbsp. l .;
• Bay leaf - 5 pcs.

How to cook:

1. For one and a half to two kilograms of white cabbage, cut into large pieces, add one or two carrots, grated on a coarse grater, and three to four cloves of chopped garlic. Optionally, you can take red bell pepper. Place the sliced ​​vegetables in layers in a saucepan.
2. Prepare the marinade. You will need one liter of water, 200 ml each of vinegar and vegetable oil, three tablespoons of salt, eight tablespoons of sugar, 5 bay leaves. Boil the water, add the listed ingredients and let it boil again.
3. Pour the marinade over the cabbage and carrots, put under pressure.
4. After 2-3 hours, the marinated appetizer is ready.

Video recipe

Pickled cabbage per day

Ingredients:

• White cabbage - 2 kg;
• Carrots - 4-5 pcs.;
• Garlic cloves - 4-5 pcs.

Ingredients for the marinade:

• Water - 0.5 l.;
• Vinegar - 75 ml;
• Sunflower oil - 150 ml;
• Salt - 2 tbsp. l .;
• Sugar - 100 g;
• Bay leaves - 3-5 pcs.;
• Allspice - 5-6 peas.

Preparation:

1. Finely chop the cabbage, grate four to five carrots on a grater, cut four to five cloves of garlic into small slices. Tamp firmly in a saucepan or clean jar.
2. Prepare the marinade in a separate saucepan. Add vegetable oil, table vinegar, salt, sugar, bay leaves and black peppercorns to the specified volume of water. We boil everything for about 5 minutes, cool and pour into a container with cabbage.
3. The dish is ready in a day.

Video preparation

Pickled cabbage with beets

In addition to carrots, you can add onions, bell peppers, horseradish, turmeric, cranberries to pickled cabbage, but the most popular option is beets. In winter, it is easiest to find it on sale.

Ingredients:

• White cabbage - 2 kg;
• Beets - 400 g;
• Carrots - 2-3 pcs.;
• Garlic cloves - 6-8 pcs.

Ingredients for the marinade:

• Water - 1 l.;
• Table vinegar - 150 ml;
• Vegetable oil - 1 tbsp. l .;
• Salt - 2 tbsp. l .;
• Sugar - 100 g;
• Bay leaves - 3-5 pcs.;
• A mixture of peppers - 2 tsp;
• Allspice - 2-3 peas.

Preparation:

1. Cut the prepared cabbage into large pieces, beets and carrots - if desired, into thin cubes, strips, circles.
2. Put beets in layers or a saucepan in layers, then cabbage, carrots, garlic, then more beets, etc.
3. The marinade is prepared like this: add everything except vinegar to the water, boil. Pour vinegar into the hot marinade, stir and pour the prepared vegetables.
4. If you are making cabbage in jars, add a spoonful of oil to each jar; if in a saucepan, add all the oil.
5. The dish is prepared for about two to three days, preferably not in the cold, but at room temperature.

Pickled cabbage for the winter in jars

A canned recipe is prepared in much the same way as a regular pickled vegetable. Banks, even without sterilization, stand well and can be stored for a long time.

Ingredients (3 liter can):

• White cabbage - 1 pc .;
• Carrots - 1-2 pcs.;
• Garlic cloves - 3 pcs.

Ingredients for the marinade:

• Acetic essence (70%) - 1 tsp;
• Salt - 2 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Bay leaf - 2-3 pcs.;
• A mixture of peppers - 2 tsp;
• Peppercorns - 5-6 pcs.

Preparation:

1. Rinse the vegetables well, peel the carrots and garlic, remove the top leaves from the cabbage.
2. Put spices and garlic at the bottom of the jar.
3. We cut the cabbage coarsely, carrots - if desired, put them tightly in a jar in layers.
4. Pour salt and sugar on top, pour boiling water to cover the vegetables, add one spoonful of vinegar essence, roll up.
5. We cover the banks with a warm blanket, leave for a day. The conservation is ready.

Cabbage is an ingredient without which cabbage soup, vinaigrette, dumplings, baked goods, casseroles and many other dishes would lose their individuality and status as favorite dishes!

Cabbage among the Slavs has always been considered a product of strategic importance. It is included in the recipes of how many dishes, that if suddenly one day it disappears from the fields, national culinary traditions will be catastrophically impoverished.

This plump "lady from the garden" has entered home cookbooks as canned, fermented and pickled blanks. Household cooks, improving their skills and skills, create more and more recipes for cooking cabbage. Therefore, all types of blanks from it are good. But the topic of this article will be pickling cabbage. This is not only a convenient way to store the product, but also the opportunity to diversify the menu of winter feasts.

There are an infinite number of recipes with the help of which cabbage is harvested under a marinade. And winter is the perfect time to taste the tastiest of them. In any marinade, the main component is vinegar - table, apple or wine. But if for some reason this additive is not desirable in the preparation, you can replace it with fresh lemon juice or citric acid. The taste and aroma of the marinade, of course, are given by spices - allspice or black peppers, bay leaves, cloves. But it is allowed to replace the classic seasonings with celery, dill seeds, coriander or even cinnamon.

- these are the best recipes for preparing white cabbage for future use, which allow you to use it as a "solo" snack, or as a sweet-sour and crunchy ingredient in other dishes.

7 pickled cabbage recipes

Recipe 1. A simple and quick way to pickled cabbage

For a 3-liter jar of cabbage pickled in a quick marinade, you will need: 2 kg of white cabbage, one large carrot, 3 garlic cloves.

Marinade is prepared from: 1 liter of filtered water, 2 tbsp. tablespoons of salt, 2 tbsp. tablespoons of 6% vinegar, 200 g of vegetable oil, 100 g of granulated sugar. Optionally - bay leaves and peppers.

1. Free the cabbage forks from dirty, dry and sluggish leaves. Rinse with water. There are two ways to cut cabbage - shred with thin stitches or large squares. The latter method of slicing is preferable if such cabbage will be added to salads.
2. Grate peeled carrots with fine shavings or chop with a food processor.
3. Peel the garlic and pass through the garlic.
4. Sterilize jars is one of the accepted methods. Lay vegetables on the bottom in layers: garlic, cabbage, carrots. It is not worth tamping too tightly. The marinade filling should seep well between the ingredients.
5. Boil water on the stove and dissolve salt and sugar in it. As soon as the marinade with spices boils and boils for a minute or two, add sunflower oil and vinegar. If desired, you can add other spices and herbs, focusing on your own taste. Stir everything and turn off the gas.
6. Pour the marinade mixture into filled jars to the top. Close with ordinary plastic lids, wrap with a warm blanket and leave to cool. After - move to the refrigerator.
7. Cabbage is ready for use in a quick way of pickling in a day, but if it is infused a little longer, it will only become tastier.
8. Serve with homemade sunflower oil and onion rings.

Recipe 2. Instant pickled cabbage with capsicum

According to this recipe, cabbage is pickled quickly, therefore it is also called "daily". It is prepared like a regular salad: the ingredients are cut, mixed and seasoned with a marinade sauce. This is how easy it is to do it! And although vegetables are poured with hot brine, the snack remains crispy, with a piquant taste and aroma.

For 2 kilograms of whole cabbage, you will need: one or two carrots, one head of garlic.

Products for the marinade from 1 liter of water: a glass of sugar, two tablespoons of salt, two bay leaves, 200 g of sunflower oil, 150 g of table vinegar, allspice peas, paprika (quantity to taste).

Any variety of white cabbage is suitable - both early and winter.

1. As a rule, for "daily" pickling, cabbage is usually cut into squares or rectangles. This recipe is no exception - 4x4 cm squares will be ideal for a savory workpiece. Cut and transfer the pieces to a 5 liter saucepan.
2. Peel and wash the carrots. To make it look beautiful, you can cut it into thin stitches or use a grater for the "loin".
3. Free the garlic from the husk, chop - better with transparent plates.
4. Add chopped vegetables to the cabbage and move everything well.
5. Marinade dressing doesn't take much time either. Add laurel leaves, peppers to water mixed with salt, granulated sugar and vegetable oil (cut the hot pods into rings).
6. As soon as the marinade shows the first signs of boiling, turn off the gas, pour in the vinegar and stir.
7. Pour the spicy marinade over a saucepan with vegetables and cover with a plate, the diameter of which will be slightly smaller than that of the pan. Additional weight is not required, but it is necessary to press the cabbage well with a plate.
8. Room temperature is quite suitable conditions for pickling such cabbage. This will allow her to be ready for tasting in a day.
9. The next day, transfer the workpiece to glass jars and place them in the refrigerator.
10. Serve spicy cabbage with a delicate garlic aroma with ruddy potatoes baked with butter and sprinkled with green dill.

Recipe 3. Pickled cabbage with beets: "Pelustka in marinade"

For many, the recipe for "Pelustka" does not require additional introduction. It is known that it got its name due to the similarity in shape and color with rose petals. The main role here is assigned to beets. It is she who turns white-headed rags into "petals" with a pink tint. And the spices give them aroma and crunch.

Ingredients for the "pink dream": a head of fresh cabbage weighing 1-1.2 kg, one large beet, one medium carrot, 5-7 garlic cloves, 4 allspice beads, half a glass of sunflower oil, a glass of 9% vinegar.

Prepare the marinade from: a liter of water, 2 tbsp. tablespoons of salt, 3/4 cup sugar.

1. Peel the cabbage of bad leaves, rinse, cut the stump and cut into slices 3 cm wide. Start from the top of the head of cabbage, and move down. Dismantle a layer of leaves into a convenient thickness and make small ones from large petals - cut along, and then into petal parts.
2. Cut the beets and carrots after water procedures. Carrots into thin, almost transparent circles, beets - into small plates.
3. Peel the garlic, chop finely or cut into slices.
4. Put the chopped vegetables in a container. This can be a jar, deep bowl, or saucepan. It is necessary to spread it in layers and not too tightly. So the appetizer will mix more evenly, it will be better marinated and colored.
5. It's time for the marinade. Pour salt, sugar into the water and send to boil. As soon as bubbling bubbles appear, turn off the stove and pour in the vinegar. If the family prefers a spicy-sour taste, then add the amount of vinegar according to the recipe. For slightly or medium acidic cabbage, 0.5-0.7 cups are enough.
6. Pour the prepared hot marinade into a bowl with chopped vegetables. It is better to stir the "petals" in the "grandmother's way" - by hand. So the cabbage will be more evenly colored with a pale pink color, and the spicy marinade will fall on each leaf. If the workpiece is in a jar, then it is enough to carefully scroll and shake it several times. If the cabbage is pickled in a saucepan, press it down with a press (a can of water). The cabbage will use extra juice, and the snack will be juicier.
7. "Pelustka" should be marinated at room temperature. For this, she is given a day.
8. At the end of the allotted time, place the appetizer in the refrigerator (first transfer the cabbage from the pan to the jars).
9. Cabbage marinated with beets looks beautiful and bright. Therefore, no additional decorations and dressings are required when serving.

Recipe 4. Pickled cabbage with bell pepper

Bulgarian pepper gives pickled cabbage bright colors. The red companion will not only decorate, but also add a sweetish aroma. This recipe can be marinated for long-term storage (for the winter).

To get 2 liter jars of cabbage with pepper, you will need: 1 kg of winter varieties of white cabbage, 0.5 kg of sweet peppers, 1-2 onions, a couple of cloves of garlic, a pod of hot pepper (optional); spices: coriander, sweet peas, laurel leaves, dill seeds, etc.

Put in the marinade for 1 liter of water: 200 g of sugar, 2 tbsp. tablespoons of salt, 100 ml of vinegar 9%.

1. Chop the prepared vegetables (cabbage, onion, garlic) into large strips. Put the cabbage in a saucepan, bowl or tub. Slightly knead with your hands so that it marinates better.
2. Rinse the pepper, cut in half and remove the seeds and stalks. In this form, blanch it in boiling water for 3-5 minutes. Cool and cut into strips. Put together with onion and garlic in a container with cabbage.
3. Season the vegetables with your favorite spices. Knead everything slightly and mix well.
4. Prepare a classic marinade: combine all the ingredients with water, stir until the crystals disappear and boil. After 5 minutes of boiling, pour in the vinegar. The degree of pungency of the snack depends on the concentration of vinegar and spices in the marinade. Therefore, if you wish, you can deviate from the recipe in one direction or another. In order for the marinade to be enough, you need to cook it in liters about the same as cabbage in kilograms.
5. Pour the marinade filling to the vegetables and mix so that the liquid envelops each piece well. Put oppression in the pan. Jars - shake and close the lids.
6. Let the cabbage marinate for at least a day. Keep refrigerated. But it will show brighter taste qualities after 3-5 days.
7. If the appetizer is intended for long-term storage, then the jars of cabbage must be pasteurized (liter jars for 20 minutes). The rolled up and heated jars are taken out into a cool room and stored until winter or until they salivate.
8. Season pickled cabbage with bell pepper with aromatic homemade oil before serving.

Recipe 5. Fragrant pickled cabbage for the winter

For 3 liters of ready-made snacks, you will need: forks of white cabbage (2 kg), 2 carrots, a garlic head. Spices and herbs: 2 tbsp. tablespoons of salt, a glass of sugar, 7 cloves and black peppercorns each; 1.5 tbsp. tablespoons of vegetable oil and 1.5 teaspoons of vinegar essence.

1. Remove the top damaged leaves from the head of cabbage. Cut the cabbage into square cubes or chop it into strips.
2. Peel and chop carrots on a grater or using a food processor.
3. Disassemble, peel and cut the garlic into wedges.
4. Mix all vegetables and arrange in sterilized jars (not too tightly).
5. Before the jars are filled with spicy marinade, the cabbage should be steamed with boiling water in them. To do this, pour the containers with ordinary boiling water and let stand for 15 minutes.
6. Boil water on the stove (you can drain the cans). Add prepared spices and herbs, bring to a boil and let the marinade simmer for 2-3 minutes.
7. Remove the dishes with the spicy liquid from the heat, add oil and essence. Stir and pour the jars up to the neck.
8. Roll up the glass with a preservation key. The tasty canned cabbage, inverted and heated, should cool gradually.
9. Before placing the blank in the cellar or storage room for conservation, check the tightness of the rolled up lids - whether the marinade has leaked.
10. You can treat gourmet cabbage in a week, but it's still better if it waits for the autumn-winter cold.

Recipe 6. Pickled cauliflower

Marinated cauliflower turns out to be no less tasty than white cabbage. And the taste of spicy inflorescences is very similar to mushroom.

For pickling "curls" you will need: a head of cauliflower, one sweet and bitter pepper, 5-8 peas of black and allspice, bay leaf, 2 cloves, sprigs of dry dill, 3 garlic cloves, 1 tbsp. spoon of sugar, 2 tsp of salt, 2 tsp. vinegar 9%.

For a liter of marinade, prepare a tablespoon of sugar and 20 g of salt.

1. Wash and sterilize glass jars in a convenient way.
2. Put the dill, pepper beads and lavrushka first in dry containers.
3. Peel the garlic and hot peppers from the husks and grains. Cut into wedges and send to jars.
4. Rinse the kale. If there is damage and deterioration, cut it out. Disassemble the head into inflorescences and dry excess moisture.
5. Cut the bell peppers, select the seeds, remove the tail and cut into half rings.
6. Put pepper and cabbage in jars in layers.
7. Pour vegetables over with boiling water and heat for 10 minutes under covered lids.
8. Repeat the "bath" procedure again, but this time to insist for a quarter of an hour.
9. Boil the marinade pouring from water, salt and sugar, remove from the hot surface and pour in the vinegar. Pour marinade over jars with "curls" and pepper so that it completely covers all the vegetables.
10. Roll up the glass with sterilized lids. Turn over, put on a "fur coat", and after complete cooling, take it to a dark and cool room for conservation.
11. Serve like this: heat pickled cabbage in a saucepan until boiling, drain the marinade and put on a plate. Top with melted butter and sprinkle with croutons.

Recipe 7. Pickled cabbage with apples

For 4-liter cans, prepare: one large head of cabbage (2-2.5 kg), 10 Antonovka apples, 1 tbsp. granulated sugar, 2 tbsp. tablespoons of salt, black and allspice peas, dill seeds.
Prepare the marinade from: 400 ml of vinegar 9%, 200 g of sugar and a liter of water.

According to this recipe, cabbage will have a delicate aroma and light apple sourness.

1. Remove withered and damaged leaves from the head of the cabbage. Cut the head of cabbage into several pieces and chop into long strips.
2. Wash the apples, but do not peel them. Cut into pieces and remove pits. Cut the slices into thin cubes.
3. Put chopped cabbage and apples into a large bowl, sprinkle with sugar, salt, add aromatic peppers and dill seeds. Cover and leave to soak in juices and spices for 2-3 hours.
4. Prepare the marinade filling. Pour vinegar into boiled water, add sugar and stir until crystals disappear.
5. Pour the marinade into jars for ¼ of the volume. Put the cabbage with apples and tamp thoroughly, making sure that the water covers the cabbage.
6. 6. Place the jars in a large bowl of water for pasteurization. The water in the dishes should not boil, maximum 90 degrees. Liter cans need 25 minutes. If the volume of the jars is larger, then the pasteurization time should also be increased.
7. "Apple" cabbage will be ready for consumption in a week, but it is better to wait until the cold weather - it will be tastier.

It is easy to pickle 100 cabbage clothes if you know some of the subtleties of cooking:

1. For pickling cabbage, it is necessary to choose only mid-season and late varieties with crispy white-cream leaves and firm heads of cabbage.
2. The optimum temperature for pickling cabbage is room temperature.
3. To slow down the pickling process, the cabbage must be moved to a place where the temperature does not exceed 0 degrees.
4. Cabbage will last longer if, after 3 days of pickling, it is transferred to clean, dry jars and filled with marinade in which it was infused.
5. Iodized salt should not be used for pickling cabbage.
6. Besides the traditional spices, cabbage goes very well with ginger.
7. You should not marinate cabbage in large portions for the winter. This vegetable is available at any time of the year, so you can cook a couple of jars, take a sample with the whole family and move on to another delicious recipe.

- one of the favorite folk preparations for the winter. “Cabbage is not empty - it flies itself into the mouth” - they say among the people. And it is true! Delicious, crispy and spicy cabbage just asks for a mouthful. And if it is prepared according to a proven recipe and flavored with love, then winter will surely bring together the most dear and close people.

I almost always have cabbage with vinegar on my table. It is convenient to do it quickly, you do not need to chop up thirty heads of cabbage, as we often do for making sauerkraut.

If you have a dislike for ordinary vinegar, then it is quite acceptable to change it, for example, to apple cider. But in general, this is a natural product - first of all. Secondly, it is added in such a small amount that it will not bring any harm. In general, some people lose weight on such a snack, I can even tell you how.

Our traditional salted, sour or sour cabbage has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the tasty preparation is ready, you need something tastier right now, and with various additives, so that you can enjoy potatoes for dinner or guests, so that they ask for the recipe, and praise the hostess.

Cooking cabbage with carrots and vinegar

This is not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, slightly refresh the color (you must admit, it looks very nondescript without carrots), Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have been combining them in winter pickles.

Since I will only offer you recipes with vinegar here, I will tell you how you can replace the usual table or essence of 70%. Apple will give a delicate aroma to such a snack, it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare here, however, if you wish, you can find it.

Food preparation

What you need from the products:

• Medium cabbage forks for 1.5 kg
• 2 medium carrots
• 2 onions
• 2 bay leaves
• 8 black peppercorns and allspice peas
• Half a glass of vegetable oil, of your choice, with or without scent
• 5 cloves of garlic
• For personal taste, you can add a few clove buds

• Liter of boiled water
• A tablespoon of salt and granulated sugar
• Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, for the winter I have not tried to do it, the banks are empty the next day, without waiting for winter at all.

We chop the heads of cabbage as for pickling, it is better to take a special shredder, it is more convenient, more beautiful for it. There are also three carrots on a regular grater. Pour everything into a large bowl, remember it a little with our hands, you can lightly salt if desired.

Cut the onion in half rings, just chop the garlic with a sharp knife, mix everything, put it in jars.

Cook the marinade in advance to cool. In addition to salt and sugar, we immediately throw bay leaves with pepper into the water, then vinegar and oil.

We put the cabbage in an already sterilized jar, add a fragrant marinade, after a day you can taste it.

Cabbage recipe with apple cider vinegar

What is required by the prescription:

• 2 kg of cabbage
• 2 small carrots
• Optionally, a couple of tablespoons of dill seeds

For the marinade:

• 2 glasses of clean water
• A tablespoon with a small slide of ordinary salt
• Half a glass of granulated sugar
• Half a glass of refined vegetable oil
• 1.5 tablespoons apple cider vinegar

How to cook:

It differs from the traditional pickled appetizer in its delicate sour taste with a slight hint of autumn apples.

Chop the cabbage into strips as thin as possible. Carrots can be cut into thin slices, you can grind them on a Korean or regular grater. We combine the vegetables in a wide, convenient bowl, add a little salt and remember well, until the juice is released. We will ram everything into a sterile jar.

We cook the marinade right away with sugar, salt and vegetable oil, only when it comes to a boil we add acid. Fill immediately with hot marinade, cover with a lid. Let it cool, then hide it in the cold.

Step by step preparation of the marinade

We take:

• Litere of water
• 3 tablespoons flat tablespoons plain, no salt added
• 2/3 cups sugar
• Half a glass of sunflower oil, can be scent
• A teaspoon of vinegar essence

How the marinade is prepared:

We take the water for the marinade filtered, you do not need to pour it directly from the tap with the smell of chlorine. We put it to a boil, at the same time we dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it simmer for 5 minutes so that all the ingredients are completely dissolved. Only then, into the already disconnected, but continuing to boil, we pour in acid, such a marinade is usually immediately poured into cans.

Instant recipe

What will we take:

• Kilo of cabbage
• Not too big carrots
• Half a glass of sunflower oil
• A bunch of any greenery
• 5 cloves of garlic
• 2 laurel leaves
• Half a glass of sugar
• A tablespoon without top salt
• 2.5 tablespoons 9% vinegar
• A few peas of black pepper

How to marinate:

There is no water in the recipe, the brine will be made at the expense of cabbage juice. Therefore, we take a freshly picked vegetable, juicy, fresh, crispy. Shred finely, you can even rub it on a Korean grater, if it is rubbing coarsely. By the way, carrots can be grated in the same way. It will be nice to cut the garlic into strips or just chop it.

We mix all the vegetables, only this time we will not crush, then the salad will turn out to be crispy. Just mix gently with a spoon from bottom to top, distributing all the ingredients evenly.

For the marinade, we will need a saucepan, the surface of which does not oxidize, enamel or stainless steel. Pour acid into it, pour all the spices, sunflower oil there. we begin to heat and stir, we just need everything to go well, but we don't let the marinade boil.

Pour warm into a saucepan, leave it just in the room. It is necessary at first to make sure that all the cabbage is covered with marinade. After a day, you can eat a delicious snack.

In banks for the winter

We will need:

• 2 medium heads of cabbage, weighing about three kilos
• 6 pieces of medium carrots
• 3 large heads of garlic

For cooking the marinade:

• One and a half liters of water
• A glass of 6% vinegar
• A glass of granulated sugar
• Glass of sunflower oil
• Half a glass of table salt
• 5 laurel leaves
• 10 black peppercorns

How to cook cabbage for the winter:

It is convenient to cook such an appetizer in a deep enamel pot or bucket, and then put it in liter jars.

First, chop the head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush, or you can crumble. Mix everything evenly in a bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water right away, start heating and stirring so that everything dissolves as soon as possible. As soon as it starts to boil, pour out the oil and acid, wait a little longer until it boils again.

Immediately pour the hot marinade into a bowl with cabbage, mix and distribute into jars so that the cabbage and liquid are equally divided. Sterilize for 20 minutes, close under the lids.

Slimming cabbage with vinegar

As promised, I'll give you a recipe for a good salad. I usually start to eat it intensely in the spring, in order to bring myself more or less back to normal by the summer. In general, it is a pleasure to lose weight on this vegetable, so much can be cooked, but very few calories. But how much is the use, the simplest cabbage salad will help you to throw off a few pounds, if you move at least a little, and not sit.

We will take:

• 500 gr of cabbage
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• Salts of your choice

Preparation:

Cut the head of cabbage into straws, add a little salt, remember, add acid, vegetable oil, you can have a few cranberries, mix, let it brew a little.

This selection is for those who cannot imagine winter without a precious jar of crispy sauerkraut salad.

You, of course, have your own proven recipe, according to which you have been making blanks for many years. We propose to deviate from traditions and preserve cabbage in a new way!

4 main rules for beginners:

1. Only medium-late or late varieties of white cabbage are suitable for salting.

2. For crispy cabbage, choose dense, white, firm heads of cabbage with sturdy leaves. If the leaves are lethargic, with signs of rotting or frostbitten, such cabbage is not suitable for sourdough.

3. Do not use iodized salt as it tends to soften vegetables.

4. Glass, ceramic, wooden or enamel containers are suitable for salting cabbage. Do not use aluminum cookware: under the influence of acids, it begins to release compounds harmful to the body.

Classic sauerkraut

Let's start with the classic: a proven step-by-step photo recipe for beginners. Traditional sauerkraut is served with onion rings, seasoned with aromatic sunflower oil. And also used for the preparation of winter rich soups: sour cabbage soup, cabbage soup, hodgepodge.

What do you need:
5 kg white cabbage
1 kg of carrots
80 g salt

How to make classic sauerkraut:

1. Finely chop the cabbage or grate it on a shredder intended for this. Grate the carrots on a coarse grater.

2. Sprinkle the prepared vegetables with plenty of salt.

3. Mix the cabbage and carrots, lightly rubbing the vegetables with your hands until the juice starts to stand out.

4. Fold the cabbage into jars or a saucepan, tamping it down with a wooden crush. To make the cabbage juicy and crispy, it is very important to pack the cabbage tightly.

5. Cover the jars with a clean cloth. Cover the cabbage in a saucepan with an inverted plate and place the weight on the plate. Leave at room temperature for 2-3 days, then store in a cool place.

6. After a while, the cabbage will begin to produce juice. It can be skimmed off with a spoon, but do not pour out the juice completely, the cabbage should be covered with liquid.

Pierce the cabbage with a clean wooden stick several times a day (Chinese chopsticks will work).

Spicy kimchi cabbage

What do you need:
3.5 kg of Chinese cabbage
1 tbsp. salt

Marinade:
0.5 tbsp. rice flour
3 tbsp. water (glass volume 240 ml)
2 tsp Sahara
1 large onion
1 tbsp. garlic
8-10 cm of ginger root
1 large bunch of green onions
8 tbsp hot pepper flakes (may be reduced to taste)

Use rubber gloves when handling spicy kimchi marinade.

How to cook spicy kimchi:

1. Cut the heads of Peking cabbage in half and make an incision in each half without cutting through the head of cabbage. Rinse the cabbage in cold water, shake it off, but so that the leaves remain wet.

2. Sprinkle the cabbage liberally with salt on all sides, put in a large saucepan and leave for 2 hours. Then turn the cabbage so that it is salted evenly, and leave it there for another 2 hours.

During this time, Chinese cabbage will release a lot of juice and become soft.

3. For the marinade, combine the rice flour with water and stir until smooth. Put on medium heat and cook, stirring occasionally, until boiling. Add sugar, stir, cook for 1 minute, remove from heat and cool.

4. Chop the onion, garlic and ginger root in a blender. Chop the green onion feathers with a knife.

5. Add chopped onion, ginger, garlic and pepper flakes to the cooled rice flour mixture and stir.

6. Peking cabbage tightly put in a container, laying the leaves with the resulting marinade. Close with a tight lid and leave at room temperature for 2 days, then put in a cold place.

Cabbage in beet marinade

For kebabs, grilled sausages, lamb lula, chicken or pork chops, oven-baked poultry - cabbage in beet marinade is ideal for any meat dish. On the basis of this cabbage, you can prepare delicious dietary salads by adding boiled beans, lentils, mushrooms and spicy fresh herbs.

What do you need:
1 large head of cabbage
2 carrots
2 beets
1 head of garlic

Marinade:
1 liter of water
0.5 tbsp. refined sunflower oil
1 tbsp. Sahara
2 tbsp salt
0.3 tbsp. vinegar 9%
2 tsp allspice
3-4 bay leaves

How to cook cabbage in beet marinade:

1. Finely chop the cabbage or cut into small squares.

2. Grate carrots and beets on the coarsest grater or cut into coarse strips, cut the garlic lengthwise.

3. Put cabbage, beets, carrots in jars, alternating layers and adding garlic.

4. For the marinade, combine water, oil, sugar, salt, vinegar, spices and boil.

5. Slightly cool the marinade and pour over the jars of vegetables.

6. After 1 day, the cabbage can be served.

Sauerkraut with honey agarics

Simple, tasty and win-win at home! Cooked cabbage can be stewed with potatoes, pork shank and used as a filling for fluffy pies.

What do you need:
1 kg of cabbage
1 large carrot
1 large onion
200 g honey mushrooms
20 g salt

How to cook sauerkraut with mushrooms:

1. Finely chop the cabbage, finely grate the carrots, cut the onion into half rings, wash the mushrooms.

2. Mix cabbage with onions and carrots, salt and rub lightly with your hands.

3. Place vegetables with mushrooms in a saucepan, alternating layers.

4. Put under oppression for 2-3 days.

Sauerkraut in eggplant

The versatility of this dish is that sauerkraut is harvested immediately in portioned eggplant boats. In winter, you just have to put the finished cabbage on a plate, pour over with oil and decorate with fresh herbs.

What do you need:
2 kg eggplant
1 kg of white cabbage
2 large bell peppers
1 large carrot
5 cloves of garlic
2 chili peppers

Brine:
2 l of water
80 g salt

How to cook sauerkraut in eggplant:

1. Wash the eggplants, peel off the stalks and pierce with a fork in different places. Blanch and leave in boiling water for 5 minutes.

2. Chop the cabbage, peel the seeds and stalks and chop the pepper, grate the carrots, pass the garlic through a press. Mix all vegetables in a bowl.

3. For brine, add salt to water, boil and cool.

4. Cut the eggplants into halves, use a spoon to make a boat in each and put the cabbage with vegetables. Cover with a second boat and carefully tie the eggplant with a string so that the filling is tightly held inside.

5. Put the stuffed fruits in a large container and pour over the brine.

6. Put oppression on top of cabbage in eggplants and leave at room temperature for 3 days. Then put it in a cold place for storage.

7. When serving, sprinkle the finished dish with vegetable oil.

Sauerkraut with cranberries and pumpkin

An autumnal bright and juicy salad, sour cranberries perfectly complement and reveal the taste of pickled vegetables. Serve cabbage with pumpkin, seasoned with red onions and unrefined sunflower oil.

What do you need:
1 kg of white cabbage
200 g carrots
200 g pumpkin
200 g cranberries
500 ml water
3 tbsp salt

How to cook sauerkraut with cranberries and pumpkin:

1. Finely chop the cabbage, carrots and pumpkin.

2. Mix all vegetables, add salt and cranberries. Stir gently so as not to damage the berries.

3. Fold the cabbage with vegetables and cranberries into a fermenting container.

4. Pour cold water over vegetables and put under pressure.

5. Leave for 4-6 days at room temperature.

Every day, cabbage with pumpkin should be opened and deep holes made with a wooden stick.

Cabbage with grapes and basil

A complete original appetizer. Fresh basil gives a special aroma, which is not recommended to be replaced with other herbs. And be prepared for the fact that you will like sauerkraut even more than the cabbage itself!

What do you need:
2 kg of cabbage
2 large carrots
2 kg of grapes
1 bunch green basil

Brine:
1 liter of water
2 tbsp Sahara
1 tbsp honey
1 tbsp salt

How to cook cabbage with grapes and basil:

1. Chop the cabbage into thin strips, grate the carrots on a coarse grater. Mix and rub lightly with your hands.

2. Put cabbage with carrots in a jar, shifting it with grapes and basil.

3. For the brine, add sugar, honey and salt to the water, bring to a boil.

4. Pour boiling brine over the cabbage, cover and put in a dark place for 1 day.

Honey cabbage with pears

The history of harvesting cabbage for future use has centuries-old roots. And now many housewives salt, ferment, pickle this round-sided beauty. Usually, first, shredded cabbage, carrots, garlic are placed in a jar or other container, and then they are poured with prepared brine. Marinade is easy to prepare. How to do this will be discussed right now.

Cooking cabbage sauce

If the hostess decides to cook traditional cabbage, then the brine includes the following ingredients:

1.5 liters of water;

1.5 cups of sugar;

3 tablespoons of salt;

180 grams of vegetable oil;

2 tablespoons 70% vinegar.

These products are used to prepare a marinade for cabbage for the winter. It is enough to fill five liter cans. As mentioned above, cabbage is chopped (one head of cabbage is enough), while carrots (3-4 pieces) are chopped with a coarse grater. A peeled and chopped head of garlic is added to these vegetables, everything is mixed. Now you need to fill sterilized jars with prepared vegetables. Unlike sauerkraut, you do not need to mix it with your hands with salt, so it will turn out to be crisper. Vinegar, which is added to cabbage marinade for the winter, will help her stay that way. But it must be poured in at the very end, since with prolonged boiling, most of the vinegar evaporates.

Vinegar - the base of the marinade

So, all the products for the marinade are put into the pan and poured, mixed and brought to a boil. Now you can pour in the required amount of vinegar, which must be added to the cabbage marinade for the winter. It will help the preparation to be crispy and stored for a long time.

The cabbage is poured with this hot brine, covered with cellophane lids and left for 12 hours. It is convenient to prepare a delicious dish in the evening, and then in the morning you can taste the vitamin salad. Banks are stored in a refrigerator, cellar or other cool place. In this form, they are perfectly stored for a month. Then you can prepare the next serving of the vitamin salad. Cabbage in a sweet marinade is tasty and healthy. In winter, it perfectly nourishes the body with important microelements. Vitamin C is especially necessary in the cold season.

To keep the salad longer

In order for the "seamers" to be stored all winter, they first prepare the marinade, then pour it a quarter liter cans, and only then lay out the cabbage. The cans must now be sterilized for 25 minutes in water at 90 ° C. To prevent the glass from bursting, a cloth is placed on the bottom of the container in which the jars are placed.

Modifying the recipe

The article gave a classic recipe for marinated cabbage. You can supplement it by putting caraway seeds, dill, apples or beets in the pickles. The salad with lingonberries or cranberries is very tasty. For 1 kg of cabbage, 20 grams of cranberries (or lingonberries), carrots and 5 grams of caraway are taken. Here's how to make a marinade for cabbage with berries: for 1 liter of water, take 25 g of salt, 100 g of sugar, 200 g of 9% vinegar and 6-7 peas of allspice. Then everything is done as in the previous recipe. And the delicious vitamin cabbage is ready. Unlike sauerkraut, it can be consumed after 12 hours, and it turns out to be crisper. Those for whom vinegar is contraindicated can replace it with citric acid.