Cooks are very fond of red cabbage. After all, she is able to add bright colors to almost any salad. Vegetarians adore it, because red head of cabbage contains many minerals, vitamins, and can safely claim to be a storehouse of useful substances. And it is precisely it that nutritionists recommend to those patients who have found problems with the gastrointestinal tract, high cholesterol or low immunity. Decided to improve the body or just diversify your menu? Then use a variety of recipes for red cabbage salads.

Easy to cook

The benefits of red cabbage for the body were known in antiquity. This is evidenced by ancient prescription books. They contain recommendations to use this particular type of cabbage before a large feast, to improve digestion, neutralize excess wine. Modern research has confirmed the veracity of the council. Red cabbage contains twice as much fiber as white cabbage.

Cooking features

Before considering recipes for salads with red cabbage, you need to stay on the product itself. A unique vegetable, which has many useful substances, has not received as much distribution as its relatives. It is dictated by taste features. The following qualities are characteristic of red cabbage.

• Bitterness. This taste is given to it by anthocyanins, which give the cabbage its original purple color. These substances are very beneficial. They are natural antioxidants that strengthen blood vessels and resist oncology.
• Stiffness. Increased rigidity of cabbage provides fiber, which is simply necessary for the digestive tract to normalize the work.

It is bitterness and stiffness that are to blame for the fact that red cabbage, despite its significant benefits, remains less in demand than its counterparts. However, it is not difficult to fix such “shortcomings”. To red cabbage with its taste was only admired, remember five recommendations.

1. Little heads of cabbage. The greatest amount of nutrients is found in small heads of cabbage. That is why try to get dense and small forks of cabbage.
2. Correct shredder. Chefs recommend chopping cabbage leaves as thin as possible. Such a little trick will make a tough product much more tender.
3. Grinding with salt. To give the cabbage softness and eliminate bitterness, the shredded product must be salt and then grate. Cabbage should let the juice go, along with which bitterness will go away.
4. Scalding with boiling water. This is another method of providing cabbage softness and eliminate bitterness. Finely chopped product must be doused with boiling water. Cover the cabbage and leave for 20 minutes. Then the water is drained using a colander.
5. Brightness preservation. Cabbage has the ability to color all product neighbors in a deep blue color. Moreover, she herself can lose its brightness. To prevent this, add vinegar when cooking, pour red wine or sprinkle the ingredients with lemon juice.

Interesting recipes for red cabbage salads

Chefs say that a useful product can be used in soups, borsch. Red-headed forks, like white-headed forks, are pickled, salted, stewed and pickled. Cabbage rolls made of purple cabbage leaves look very impressive. At most often it is used for salads. Moreover, on the basis of the red-headed product, a wide variety of recipes have been created. How to make delicious and fast red cabbage salad? We will teach!

Light

Features The easiest salad recipe with blue fresh cabbage. This dish perfectly diversifies the daily menu. And if you add five or six walnuts to it, it will become one of the most delicious snacks at the holiday.

Structure:

• red cabbage - half a head of cabbage (350-400 g);
• vinegar - 30 ml;
• vegetable oil - 40 ml;
• salt, pepper - a pinch.

How to cook:

1. Chop forks.
2. In a volumetric bowl, grind it with salt. The product should acquire softness.
3. Combine the oil and vinegar.
4. Mix the grated cabbage with the cooked dressing.
5. Place the dish in the refrigerator for about three to four hours.

"Golden autumn"

Features The combination of vegetables in this salad is a real charge of vitamins. A dish with a sweet and sour taste can be an original snack for a daily menu or for a holiday. To cook it, use the step-by-step recipe for red cabbage salad.

Structure:

• red cabbage - half a fork;
• carrots - one;
• onion - one;
• bulgarian pepper - one;
• cucumbers - two or three gherkins;
• sugar - 10 g;
• salt - 5 g;
• greens - a small bunch;
• mayonnaise - 40 ml;
• sour cream - 40 ml.

How to cook:

1. Chop cabbage, rub carrots.
2. Cucumbers and peppers cut into strips.
3. Chop greens on the board.
4. Mix the components.
5. Pour in salt, sugar. Grind all components with your hands.
6. Add chopped onion.
7. Separately mix mayonnaise with sour cream.
8. Season the salad.

Carrot

Features The dish has a piquant taste. Spicy food lovers will like it. To prepare a spicy salad of red cabbage and carrots, use apple cider vinegar or take wine.

Structure:

• red head of cabbage - half a fork;
• carrots - two root crops;
• horseradish root (chopped) - half a teaspoon;
• vinegar - three tablespoons;
• mustard (powder) - half a teaspoon;
• salt, sugar, a pinch of pepper as desired;
• dill - five to six branches.

How to cook:

1. Rub carrots on a grater (only on a large one), or cut into strips.
2. In a gravy boat, prepare a dressing of vinegar, grated horseradish, mustard. Add salt, a little sugar and ground black pepper. Stir the sauce carefully.
3. Chop red-headed forks.
4. Combine with carrots.
5. Season the salad with cooked vinegar mustard sauce.
6. Soak it for at least an hour in the refrigerator for impregnation.

A recipe for red cabbage salad with vinegar, horseradish and mustard is a very hot mix. Therefore, focus on your taste. Initially enter only half of the proposed components. If you miss the “zest”, add the rest.

Tomato Boom

Features A delicious salad that will appeal to vegetarians, followers of a healthy diet.

Structure:

• sweet pepper - one;
• red head of cabbage - half;
• lemon juice - 15 ml;
• tomatoes - two small fruits;
• greens - a bunch;
• pepper, salt;
• olive oil - 40 ml.

How to cook:

1. After rubbing the chopped forks with salt, leave it for a couple of minutes to insist.
2. At this time, chop the pepper into strips.
3. Chop the greens with a knife.
4. Prepare the tomatoes, cut them into small cubes.
5. Connect the components.
6. Focusing on your taste, add seasoning.
7. Sprinkle the ingredients with lemon juice.
8. Season with olive.

"Corn tenderness"

Features Another recipe that will appeal to true connoisseurs of delicious and healthy dishes. It is suitable for vegetarians. The dish will replenish the piggy bank of recipes for lovers of healthy nutrition. The following algorithm will help you make a salad of red cabbage and corn.

Structure:

• canned corn - 240 g;
• lilac red - half a fork;
• vegetable oil - five tablespoons;
• bulb - one large head;
• lemon juice - one teaspoon;
• horseradish (root) - a piece measuring 2-3 cm;
• salt - a quarter of a teaspoon;
• greenery.

How to cook:

1. Pour over chopped cabbage with boiling water.
2. Then, to provide the highest tenderness to the dish, grind the product with salt.
3. Cut onion, grate horseradish on a fine grater.
4. Connect the components.
5. Add the corn.
6. Chop the greens, put it in the salad.
7. Sprinkle the mixed ingredients with lemon juice.
8. Stir with oil.

Egg sausage

Features Salad is able to become an independent hearty dinner. A delicious dish will appeal to all family members, and eggs, painted in purple, will cause a real delight in children. This salad is to taste in the winter.

Structure:

• smoked sausage - 60 g;
• cabbage - a quarter fork;
• greens - a bunch;
• boiled eggs - two pieces;
• garlic - one or two cloves;
• mayonnaise - 75 ml.

How to cook:

1. Chop the red head with a knife, grind the cabbage straw with salt.
2. Grate the eggs, cut the sausage.
3. Chop the garlic and chop the greens on the board.
4. Combine all the resulting components, mix with mayonnaise.

Perfect Taste

Features This is how they characterize a salad that combines products that are incompatible at first glance. But their combination makes gourmets seriously reconsider their ideas about the compatibility of components.

Structure:

• chicken (boiled fillet) - 250 g;
• salad cabbage - half a head of cabbage;
• walnuts - three to five pieces;
• greens - a bunch;
• salt;
• garlic - two cloves;
• mayonnaise - 25 ml;
• chicken broth - 25 ml;
• loaf - two or three pieces.

How to cook:

1. Prepare the cabbage. For this salad, it is best to eliminate the bitterness by scalding.
2. Add garlic squeezed through a press.
3. Boil the breast, cut it into small pieces.
4. Prepare the dressing by combining the broth, mayonnaise, chopped nut and chopped greens in a separate container.
5. Season the salad.
6. Slice the loaf into small cubes.
7. In a pan, without adding oil, dry the bread.
8. Add ready-toasted croutons to the salad.

"Winter luxury"

Features This salad is very easy to prepare. He will save the mistress if guests appeared on the doorstep. The composition is able to saturate the body with vitamins in winter cold days, protect against colds.

Structure:

• beets - two small root crops;
• red cabbage - half a head of cabbage;
• green onions - a bunch;
• prunes - 120 g;
• olive oil - two tablespoons;
• vegetable oil (for frying) - three tablespoons;
• salt, optionally pepper.

How to cook:

1. Prepare the red-skinned product, getting rid of bitterness by any of the methods described above.
2. Pour prunes with warm water for literally five to seven minutes.
3. Grate fresh beets on a coarse grater.
4. Stew the vegetable in vegetable oil. Beets should be soft.
5. Chop the onion feathers.
6. Soaked prunes cut into slices.
7. Connect all the components.
8. Season with olive.

Bean

Features A combination of cabbage with red beans is very original and tasty. The soft, delicate red cabbage salad with mayonnaise and beans will be appreciated by guests and family members.

Structure:

• red beans - 120 g;
• red cabbage - half a small head of cabbage;
• salt, seasonings;
• mayonnaise - 60 ml;
• croutons - 30 g.

How to cook:

1. Beans must be soaked overnight in cool water.
2. In the morning, rinse it, remove the husk, set to boil.
3. Remember chopped cabbage with salt.
4. Combine both components, add crackers.
5. Season the salad with mayonnaise.

You can cook crackers yourself or take them ready. But in the latter case, choose a product with a neutral taste that will not violate the tenderness of the salad.

"Fish sophistication"

Features If you want to cook an original and satisfying dish, add red fish to the cabbage. A bright salad will not only decorate the table, but will also delight you with its flavor combination.

Structure:

• red fish - 220 g;
• red cabbage - a quarter fork;
• hard cheese - 220 g;
• sour cream (or mayonnaise) - 50 ml;
• greens, spices.

How to cook:

1. With red salted fish, carefully remove the skin, remove the bones.
2. Then cut it into small cubes.
3. Chop the cabbage and, slightly salting it, remember with your hands.
4. Dice the hard cheese.
5. For dressing, prepare the sauce by combining sour cream with herbs.
6. Combine and mix the components.

Be sure to keep in mind that in this recipe, fish, cabbage and, to some extent, cheese already contain salt. Do not overdo it with her. And do not add it to the gas station at all.

The commotion

Features This salad is sometimes called the "Goat in the garden." The dish, with its combination of bright, fresh colors, resembles the garden of a summer resident. The main feature of this culinary masterpiece is the laying out of all components on a plate without mixing.

Structure:

• korean carrots - 150 g;
• fresh cucumber - 150 g;
• sausage (or ham, smoked chicken) - 150 g;
• canned peas - 150 g;
• white cabbage - 150 g;
• green onions - a bunch;
• red cabbage - 150 g;
• dill - a bunch;
• salt;
• mayonnaise - 75 ml.

How to cook:

1. Chop both types of cabbage in separate bowls. Remember them with the addition of salt.
2. Cut the cucumber into small strips.
3. Combine the onions and dill, chop finely.
4. Dice the sausage.
5. On a large flat dish, lay out all the components in slides, observing the color scheme. In the center is a little green. They put sausage on it. Then slides-petals leave the center: a strip of white cabbage, greens, a hill of red, peas, carrots, cucumber. And again, repeat all the strips, starting from the white “petal”, ending with the cucumber.
6. In a gravy boat, prepare a dressing of mayonnaise, salt, seasoning or pepper.

With honey and ginger (as in the photo)

Features A fresh and very healthy salad, combining ginger, cabbage and apples, will support the body in winter, strengthen immunity. Such a dish will not leave a single chance for colds, but with its bright, colorful palette, it will remind you of warm autumn days.

Structure:

• ginger (root) - 10 g;
• cabbage - half a fork;
• an apple is one fruit;
• olive oil - two to three tablespoons;
• peeled pistachios - 60 g;
• honey - half a tablespoon;
• salt;
• wine vinegar - one tablespoon.

How to cook:

1. Start by preparing cabbage.
2. Cut the apple into small pieces and combine both ingredients.
3. Ginger grate on a fine grater, enter the apple-cabbage mixture.
4. Prepare the sauce by combining honey, olive, wine vinegar.
5. Salt the salad, add the chopped pistachios, season with the finished sauce.

With apples and celery

Features Light, delicious salad will be a great addition to meat dishes. You can fill it with mayonnaise or the dressing suggested in the recipe.

Structure:

• cabbage - half a head of cabbage;
• carrots - two pieces;
• an apple - two fruits;
• celery (root) - a small piece;
• pumpkin seeds - 5 g;
• mayonnaise - 50 ml;
• natural yogurt - 50 ml;
• mustard - 20 ml;
• greens, seasonings.

How to cook:

1. Try to cut all vegetables in equal slices.
2. Do not forget to grate the cabbage with salt.
3. Grate celery.
4. Prepare the sauce by mixing yogurt, mayonnaise, mustard, chopped herbs and spices.
5. Combine the ingredients.
6. Dress the salad with sauce.
7. Sprinkle the seeds on top.

We presented a large list of recipes from cabbage, which you like best - you choose! They are all very tasty! To prepare a salad of red cabbage at home, you need to rub it with your hands. And she is able to color not only neighboring component products, but also fingers. Gloves will save you from bluish-purple spots. But the chefs say that in this case cabbage can get a little “rubber” flavor. Therefore, they recommend working with bare hands. And then wash your fingers with citric acid.

Other cabbage salad recipes

Print

The main danger when choosing a head of cabbage is that it may turn out to be rotten.

  Always pay attention:

1. so that the head is not loose;
2. so that the leaves fit snugly on the stump and are not too soft.

Red cabbage rots much more slowly than white cabbage. And do not forget that the color will immediately signal if the cabbage is not of very good quality. The color of the head should be bright and saturated. As soon as the cabbage begins to fade, the color is lost, becomes dull, more gray than violet, too dark.

Note!   The denser the heads of cabbage, the more useful elements there are. To check the density of a head, you need to compare its weight with another head, similar in size. Choose one that is heavier.

What and how to cook quickly and tasty?

• salads;
• pickles;
• first meal;
• second courses
• side dishes;
• casseroles.

Czech stew

The recipe is so famous, and the dish is so popular that the Czechs specially invented many variations in order to at least slightly differ from competitors. But the basic ingredients are few.

Structure:

Cooking:

1. Bulbs should be peeled and cut into thin rings, chopped cabbage (ratio: one head, two onions).
2. Next, fry the onion rings. You can fry them immediately in a saucepan or in a saucepan, because right after frying, cabbage should also be put right there. Frying time is determined depending on the volume of the mixture. The mixture should fry to almost half the volume.
3. It is time to add spices. And here it all depends solely on the taste of the hostess. You can add cumin, chopped nuts, prunes, raisins, lemon juice or a wide variety of seasonings.
4. The most standard recipe is when grated apple is added to cabbage at this stage, sprinkled with sugar.
5. Then add water and vinegar to the mixture and stew for another 10-15 minutes.

Korean food

Koreans are convinced that everyday kimchi dish is an excellent cold remedy, it fills with vitamins, boosts immunity and even cures a hangover. And the red cabbage kimchi recipe also exists.

Structure:

Cooking:

1. First, prepare the marinade: add sugar and vegetable oil, bay leaf, salt to one and a half liters of water.
2. Boil water, pour vinegar.
3. Pour in marinade cabbage, chopped into large pieces.
4. Add garlic, a little pepper, nutmeg.
5. Let it brew for at least three days at room temperature.

How to cook for the winter at home?

Ferment or marinade completely remove the unpleasant aftertaste, and the leaves of red cabbage, since they are denser than white cabbage, are more saturated with brine, crunch better, and therefore are even more valued than salinity from white cabbage.

Cabbage Casserole

Structure:

To prepare the casserole you will need:

1. Beat one egg and mix with milk (1: 1 ratio).
2. Bake or cook potatoes, peel, mash in a blender or crush.
3. Cut cabbage (do not forget about the proportions 1: 1).
4. Grate the garlic until gruel forms.
5. Mix cabbage and potatoes, add garlic, pour egg and milk.
6. Time to salt and add spices.
7. Add flour to the resulting mixture.
8. Put the mass in a baking dish.
9. Bake in the oven for twenty minutes.
10. After the dish is ready, garnish with parsley leaves on top.

Second courses

Structure:

• head of red cabbage;
• 300 g ground beef;
• red wine;
• 100 g crushed hazelnuts;
• 20 g cream;
• spice.

Using leaves of red cabbage for cabbage rolls requires a lot of work, since the leaves of this variety are among the hardest. First you need to hold the head out for two minutes in the microwave (at medium power). At the same time, several incisions should be made near the stump.

Cooking:

As a side dish, cabbage is good when combined with finely chopped smoked meat, potatoes. The mixture is best watered with vegetable or melted butter.

Soup

From red cabbage there is a wonderful Spanish recipe.

Structure:

Cooking:

1. Shredded cabbage should be slightly boiled in a small amount of water.
2. Finely chop onion, garlic, tomatoes, fry (no more than a minute) in vegetable oil, stew with red cabbage in red wine.
3. Cut the pork ham into small cubes, fry, add to the stewed vegetables.

Five Minutes

The fact that cabbage is combined with almost any unsweetened product gives the hostess the opportunity to cook salads from it almost instantly: just chop the ingredients.

Salad with crackers

Structure:

A quick salad of cabbage, crackers, cubes of smoked sausage and olives, seasoned with vegetable oil, will give a whole range of flavors, which creates the feeling that a lot more ingredients were used.

Watch the video recipe for Crispy salad with red cabbage and crackers:

Stuffed tomatoes

Structure:

Cooking:

1. Shredded cabbage can be mixed with chopped cheese (choose low-melting varieties).
2. Halve the tomatoes, cut the core and add it to the mixture.
3. Then mix the tomatoes with the mixture, put them on a dish and hold in the microwave for about a minute.

How to serve?

According to studies, purple is an appetite and this must be remembered when making dishes. The largest and most brightly colored leaves should be separated from the stump and line them with a plate on which food will be served. Green and red are best combined with purple. Use green onion pods and small red tomatoes (red and green spots should be small so as not to distract attention).

Reference.   The stump is an excellent material for carving, especially since it can be cut not along, but across, cutting small, flat flowers from it.

Photo

Conclusion

The beautiful are usually not trusted, fearing that a rotten essence is hidden behind the external beauty. Red cabbage easily refutes this prejudice: having a bright “appearance”, it combines unusual, pleasant taste and enormous benefits for the body. Eat cabbage: lose weight, increase immunity and, in the end, enjoy the taste.

Bon Appetit!

Red or, more precisely, red cabbage is a tasty and very healthy product. It differs from the white one in a reddish-purple hue, and in taste and structure is similar to the most common cabbage. On the other hand, red cabbage is not only more beautiful, it is a little more tender in taste, but also richer in vitamins and minerals, in comparison with the usual white.

Another advantage of red cabbage - it can be kept fresh much longer than white cabbage. Even in the midst of winter, you can always get and prepare a salad of red cabbage, and it will be the same as if it had only recently been in the garden.

Red cabbage will give any salad not only a pleasant taste, but also a bright beautiful shade. It is used as a decoration, and even as a “dye” for salad.

With all the advantages of this variety, the leaves of red cabbage are somewhat tougher than that of white cabbage, and therefore they need to be cut as thin as possible. The best red cabbage salads will come out if you chop the leaves, salt and mix separately from all the other ingredients, and only then mix the salad.

Another way to get a delicious salad is to chop the cabbage and fill it with boiled water only, then leave it under the lid for half an hour. Then the water is drained with a colander, and the cabbage is left to cool. This will soften the leaves and get a very tender cabbage.

When scalding, red cabbage can partially lose its color, to avoid which a little red wine or lemon juice is added.

In salads with red cabbage, spicy seasonings are perfectly combined - horseradish, garlic, mustard. You can also add walnuts, but this is more likely to be suitable for holiday dishes.

Here we have collected for you some delicious and healthy recipes that your family and friends will definitely like.

How to make red cabbage salad - 15 varieties

Delicious Red Cabbage Salad

This vitamin salad is often made from white varieties of cabbage, but from red it will be even healthier, brighter and more beautiful.

• red cabbage (1 small head of cabbage or ½ large),
• a quarter cup of vinegar
• 1/2 tablespoon sugar.

Cooking sequence:

First, the cabbage is divided into four parts and the swing is separated so that it does not interfere during shredding, then it is chopped with a sharp knife.

Chopped cabbage is poured with boiling water and left for half an hour. After that, it is filtered through a colander, squeezed and put in a salad bowl.

Now it remains to pour the cabbage with lemon juice or vinegar, add salt to taste and finish the sugar. Mix well and leave for half an hour. Salad ready!

Some cooking points can be changed, it depends on your preference. To soften the cabbage, it is not necessary to sprinkle it with boiling water, you can add the necessary amount of salt and mix well with your hands until it releases juice. You can also add a small amount of vegetable oil at the end, about a tablespoon. Such a salad will be brighter and more aromatic. Also, in some cases, onions, sliced \u200b\u200bin half rings, are added to the cabbage, which also adds pungency and aroma.

For details on how to properly prepare this salad, see the video:

Red cabbage salad "Miracle"

It is not difficult to guess that red cabbage is needed to make this salad, but cooking will take longer than the previous salad, and the set of ingredients will most likely surprise you a little.

The Miracle salad contains the most interesting combination of products - vegetables, delicious dressing and crackers. The salad is hearty and crispy.

What products will be needed:

• red cabbage - 300 g;
• rye crackers - 100 g, you can use ready-made or dry them yourself;
• tomatoes - 3 pcs.;
• onion - 1 head;
• greens - half a bunch;

For salad dressing use:

• garlic - 3 cloves;
• apple cider vinegar - 1 teaspoon;
• vegetable oil - 5-6 tbsp. l .;
• salt, ground pepper - to taste.

We start to prepare the salad:

Cooking begins with shredding red cabbage, but first it should be washed and cleaned. Onions need to be cleaned, cut into two equal halves and cut into half rings.

We wash half a bunch of greens, discard stale branches and finely chopped. Cut the tomatoes into small pieces (ideally, medium cubes).

Now it’s the turn of crackers, if there are no ready-made ones, then you need to dry them yourself. Since the salad should be beautiful, take 2-3 slices of bread, cut them into small cubes. Dry the cubes in a pan, stirring constantly. Make sure that they do not burn. You can also dry the crackers in the oven, also briefly and gently. Ready mix crackers with the rest of the ingredients.

Making salad dressings:

Peel the garlic cloves and crush with the help of the garlic or rub them on a fine grater. Add oil, vinegar, salt and pepper, mix everything well and leave the dressing to brew for about 5 minutes.

It remains to fill the salad, close the lid and shake it several times to mix well. After 5-10 minutes you can serve, the salad is ready and soaked!

Another red cabbage salad. It is suitable not only for a daily, but also for a festive table, since upon completion of cooking it looks very beautiful and even elegant. The salad will come out tasty and light, so it's best to use it as a snack.

Products that are useful for cooking:

• red cabbage in the amount of 400 grams, (1/4 of the average head of cabbage);
• 1 bell pepper;
• 1 small bunch of greens (parsley and dill);
• 1 large apple (about 200 grams);
• ½ teaspoon ground coriander (in no case whole!);
• 1/2 lemon, its juice will be used;
• unrefined vegetable oil (aromatic) - to taste;
• salt - to taste, in the original recipe - sea, but ordinary will do.

We start to cook:

To begin with, finely chop the cabbage with a special knife. Pieces that were obtained as a result of shredding, we also cut across several times so that they are not too long.

Now came the turn of the apple. We cut it into quarters, remove the middle, peel the peel. Cut the apple into thin, beautiful straws.

Sweet pepper is cut in half, remove the middle and well counted from the internal seeds. Next, the pepper must be cut in the same strips as apples.

Radish qualitatively peeled and sent to a medium grater. Grind the greens with a sharp knife. We mix all the products with each other, add salt and try, whether everything turned out delicious. Coriander must also be carefully added to the salad.

In no case should coriander in salads be poured at one point, it is scattered over the surface of the salad, after which it can be mixed, otherwise it will be difficult to evenly distribute it.

Squeeze lemon juice directly into the salad, try also to spray it on the entire surface, so it will disperse better. It remains to fill the salad with oil, mix again, it is better to do it by hand, so that all products let the juice go.

This salad has such a name for a reason! Its ingredients and cooking will surprise many, since not everyone will agree that meat and many other components of this salad go well with raw vegetables, but an experiment is an experiment. And the result will pleasantly surprise you!

Products for cooking:

The number of products is designed for six, respectively, you can increase the number of servings, but do not forget about proportionality.

• Half red cabbage;
• 100 grams of boiled chicken breast;
• 1 head of onion;
• mayonnaise - to taste;
• 1 can of canned corn, preferably about 100 grams;
• 1 bell pepper;
• 1 medium tomato;
• parsley and dill - a small bunch, ponytails cut;
• salt and pepper are added to taste.

We start to cook:

Since chicken breast must be boiled, cooking begins with it. The chicken is well washed under running cold water. Then they are thrown into slightly salted water and boiled for half an hour until fully cooked. The chicken is cooled on a plate, after which the meat needs to be cut into cubes.

Red cabbage must be finely chopped, then add salt and mix by hand until the juice is allocated.

Bulgarian pepper must be washed, remove the seeds and chop with a thin straw. Tomatoes also need to be cut into small pieces. The onion also needs to be chopped as finely as possible. Parsley and dill need to be cut as small as possible, but only leaves are used in the salad, without tails.

Now you need to open the corn, separate the required amount. All products are mixed together, add salt, pepper and mayonnaise, mix again. It remains to give a little insist and the salad is ready!

For cooking, we need:

• red cabbage;
• a jar of tuna and peas;
• fresh dill;
• 1 onion;
• salt to taste;
• ground pepper to taste;
• olive oil or mayonnaise;
• lemon juice (optional).

Like beets, red cabbage can color other products of the dish, in order to avoid this, it is recommended to chop the cabbage first and mix it with olive oil. They are allowed to infuse, and then other ingredients are added.

We start to cook:

The salad is simple, since virtually nothing needs to be cut except cabbage. It should be finely chopped and mixed with sunflower oil in advance. On the other hand, if you like red salads, you can immediately mix cabbage with other products.

Next, open canned fish, chop the tuna with a fork and add to the cabbage. We also open the peas, drain the liquid from it and send it to the salad. Peel the onion, finely chop it and also add to other products.

Now the products need to be salted (do not forget that the fish already has enough salt, do not overdo it!), Pepper a little, add olive oil and lemon juice or mayonnaise. Both this and the other refueling option will be very tasty. Salad can be served.

For more information on how to cook this salad, watch the video:

From the name it is already clear which products will be the main ones when cooking. Cooking begins with red cabbage, it is softened by scalding with boiling water, as described above.

For cooking, we need:

• 0.5 kg of red cabbage;
• 2 medium apples;
• 1 small horseradish root;
• 2-3 tablespoons of vegetable oil;
• ½ cup vinegar;
• ½ teaspoon of salt.

We start to cook:

We start cooking with shredding cabbage. It is very important that your cabbage is thin and beautiful, and therefore it is better to use a special knife. Now we need to soften our cabbage, for which we mix it with salt manually until the juice is released.

Also, for this salad they use additional processing: they pour the cabbage with vinegar and boiled water, and then mix it thoroughly.

Double-processed cabbage can be stored much longer, respectively, the salad can also be stored longer.

Next we need an apple, lemon juice and horseradish. Rub the horseradish root, peel the apples and cut into small cubes. Add all this to the cabbage, mix, add lemon juice, oil and salt. Salad ready!

You can cook this salad very quickly and simply, and the taste will delight your loved ones. Also, do not forget that cabbage is a storehouse of vitamins, which is especially true in winter. Such a salad is perfect for a regular table and for a holiday, especially since there are cheese and crab sticks, products that we are already used to seeing in holiday salads.

For salad, we need:

• Red cabbage - 400 g;
• Crab sticks - 200 g;
• Canned sugar corn - 1 can;
• Hard cheese - 100-150 g;
• Liquid mustard - 1 tablespoon;
• Boiled egg - 1 pc.;
• Chives - 1 bunch;
• Mayonnaise or sour cream for dressing - to taste.

We start to cook:

Boil the egg for 8 to 10 minutes hard boiled. Chop the cabbage finely. And remove crab sticks from the packaging and cut into small cubes. We rub cheese, it is better to take a coarse grater for this, and faster and tastier.

Mix the products.

Open the corn, rid it of liquid and add it to the salad. We divide an egg that has already been cooked and cooled (under cold running water) into protein and yolk. You can just eat protein, it will not be needed for salad. Mash the yolk with mustard and mayonnaise or sour cream (the more you like to season salad). Add this mixture to the salad and mix. Salad can be served!

For more details on how to make such an interesting salad, see the video:

This salad is one of low-calorie and vitamin, it is perfect for lovers to count calories and diet. But if you are preparing such a salad for the whole family, use it as an appetizer for the main dish. Two types of cabbage will be used in the salad: white cabbage and red cabbage.

For the salad you will need:

• white and red cabbage in equal amounts - 300 grams each;
• 2 cups dried cranberries;
• 1 glass of sunflower seeds (fried, best - peeled);
• 1/3 wine vinegar;
• 2 tablespoons of cane sugar;
• 2 tablespoons of olive oil;
• 1/2 teaspoon of salt.

We start to cook:

We carefully chop red and white cabbage. We take a large bowl, put both varieties there immediately, after which we add cranberries and peeled seeds to the same bowl.

At the same time, mix vinegar, salt and sugar with butter in a separate bowl. To make it tastier, this mixture should be beaten with a blender or an ordinary fork. We got a gas station.

Now add this dressing to the bowl with the salad, mix everything well, close the lid tightly and leave it in the refrigerator for 2-3 hours.

Salad can be served in a large salad bowl or in small portioned ones, it is decorated with greens and cranberry residues.

In this unusual salad you will find a combination of red cabbage leaves and fried egg pancakes, it turns out very interesting and tasty. Sour cream adds to the salad juiciness and delicate taste, and thanks to the coloring pigments contained in red cabbage, pancakes will also acquire a blue hue.

What will be needed for cooking:

• 200 grams of red cabbage;
• 3-4 eggs;
• a little more than a teaspoon of starch;
• 1 can of corn;
• 4 tablespoons of sour cream;
• salt to taste.

We start to cook:

First of all, we prepare pancakes, as their preparation takes longer. To do this, mix the eggs with starch and a small amount of salt, beat everything together with a blender or mixer.

Now you just need to fry the pancakes in a frying pan, if possible, without oil (or with a minimum of fat so that the pancakes simply do not stick). For the salad you will need 4 delicious egg pancakes. Fried? Let them cool, then we cut them with medium straw.

Now go to the cabbage. It, as for any salad, needs to be chopped. Next, we make the cabbage softer and more juicy, for which we mix it with salt and knead manually until the cabbage starts the juice.

Mix together cabbage, chopped pancakes and corn, previously spared the liquid. Add sour cream, salt to taste and mix again. Salad must be served immediately.

And in the video you can see how this salad is prepared, in more detail:

The components of this salad are quite unusual and very interesting, but because such a motley salad will be appropriate on any, including a festive, table. The composition contains two types of cabbage, as well as peanuts.

What is needed for this salad:

• Red and white cabbage in equal amounts - 200 grams each;
• Eggs - 2 pcs.;
• Tomatoes - 2-3 pcs.;
• Peanuts - 50 g;
• Mayonnaise - no more than 6 tablespoons;
• Dill - half a bunch;
• Salt to taste.

We start to cook:

Cook eggs for 8 - 10 minutes, cool, peel and cut into strips. We also cut tomatoes into strips, and chop dill.

We mix all the products, add peanuts, mayonnaise to them and mix again.

Serve salad immediately after cooking.

Turkish salad belongs to light salads, it can be used for a table the day after a grand holiday, when there is a clear overload of the body with "heavy" food. This salad is also very often used during the unloading diet. It is really tasty, juicy and vitamin. Also, with such a salad you can use any dishes, as an appetizer for potatoes, porridge or spaghetti, it is great!

For cooking you will need:

• 1 medium red cabbage;
• 1 medium carrot;
• half a lemon;
• half a bunch of fresh parsley;
• 3 tablespoons of olive oil;
• salt pepper.

We start to cook:

Shred cabbage as thin as possible or rub on a special grater. Carrots also need to be peeled and grated raw, can be large. Mix them in one container. We also chop parsley and add to the bulk of the salad.

In another container, we are preparing a dressing, for which we mix the oil, lemon juice, salt and pepper, whip it all with a fork.

Add dressing to the salad and mix well. Salad must be infused for 5-10 minutes and can be served.

This salad is perfect for winter time, when the body lacks vitamins. Cooking it is not difficult, it will take no more than ten minutes.

What we need:

• about 100 grams of red cabbage;
• 80 grams of Chinese cabbage;
• 60 grams of white cabbage;
• 2 carrots;
• 1 onion head;
• 2 red apples (they differ in taste);
• 2 tablespoons of orange juice;
• 2 stalks of celery;
• 2 tablespoons of raisins;
• 50 grams of canned corn.

For refueling:

• yogurt without additives, about four tablespoons;
• 1 tablespoon of chopped parsley;
• ground black pepper, add to taste.

We start to cook:

Red cabbage should be finely chopped and put in a large bowl. Peel the onion, cut into half rings, add it to the cabbage.

Peel and cut the apples in small pieces, pour over the orange juice and also add to the cabbage. Here you need to add all the remaining ingredients, then mix thoroughly.

Now we are preparing a gas station. In a separate container, mix yogurt, parsley, pepper. Mix everything together, you can even beat with a fork. The resulting mass is added to the salad. Bon Appetit!

For cooking you will need:

• 1 whole red cabbage;
• 1 carrot;
• 1 beetroot;
• 6 cloves of garlic;
• 1 hot pepper.

To prepare the marinade you will need:

• half a liter of water;
• ten percent vinegar, 100 grams;
• 100 grams of sugar;
• 2 tablespoons of salt;
• 100 grams of sunflower oil.

We start cooking:

Cabbage for this delicious snack should be cut into medium pieces, peel and cut the carrots into thin slices, and beets - just like carrots. Vegetables can be mixed in one bowl and marinate.

Add salt, vinegar and sugar to the water. We put the mixture on the burner, bring to a boil, and take cabbage with such hot brine. After the dish cools, it must be refrigerated for 3 days. Appetizing, bright, crispy cabbage is ready! You can eat it just like that, you can chop finer, add onions and vegetable oil and put on the table a bright and incredibly tasty salad!

See how to cook this delicious cabbage:

For cooking, we need:

• 500 g of red cabbage;
• 1 cup white boiled beans;
• 2 boiled eggs;
• 7 medium onions;
• 4 tablespoons of vegetable oil;
• sugar, salt, vinegar and red wine to taste.

We start to cook:

Cabbage needs to be cleaned of excess leaves and chopped as thin as possible. Upon completion, put it in boiling water and boil for 3 minutes, after which the cabbage is reclined in a colander and cooled under running cold water. So that your cabbage does not lose color so much after processing, add a little red wine to it.

Onions need to be cleaned and cut into small pieces (as for frying), add to the cabbage. Add boiled beans there. Season it all with salt, sugar, butter and mix well. At the end of the salad you need to sprinkle with finely chopped boiled egg. It will complement the taste and at the same time decorate the dish. Bon Appetit!

For cooking you will need:

• Red cabbage - 100 g;
• White cabbage - 100 g;
• An apple is half;
• Carrots - 1 pc.;
• Red onion - 1 pc.;
• Lemon juice - 2 tbsp. l .;
• Celery root - 50 g;
• Salt and honey to taste.

We start to cook:

First chop both types of cabbage and mix it. Try to grate the carrots as they do for the preparation of Korean carrots. Peel the apples and also grate for Korean carrots. To prevent apples from darkening, you need to drip a little lemon juice on them. Celery root is also sent to the grater. Onion cut into half rings and mix with the whole mass. Pour the remaining lemon juice, salt and add honey.

Look at the delicious salad on the video:

Garnishof red cabbage
   800 g of red cabbage, salt, 1 tbsp. spoon of sugar, 4 tbsp. tablespoons of vinegar, 50 g of fat, 200 g of apples.
Finely chop the cabbage, salt, add sugar, vinegar, fat. Pour in a little boiling water and simmer until half cooked. Add chopped apples, mix and continue stewing until cabbage is soft.

Red cabbage with apples
   600 g of red cabbage, salt, 2 teaspoons of sugar, 2 cloves, 3 tbsp. tablespoons of vinegar, 4 apples, 60-80 g of bacon, 2 onions.
   Chop the cabbage, salt, add sugar, cloves, vinegar, a portion of finely chopped bacon, pour in a little water and simmer until half cooked. Peel the apples, core and fill in cubes of pre-fried lard with onions. Stuffed apples on cabbage and stew the dish with the lid closed until tender.

Red cabbage stuffed cabbage
   Red cabbage, vinegar, salt, 300 g of boiled sausage, egg, 24-50 g of white bread, 1 tbsp. spoon of mustard, 40 g of margarine or bacon.
   Separate large leaves from the head and scald them with boiling acidified water so that they become soft. Pass the sausage, soaked and squeezed white bread through a meat grinder, add the egg, mustard, a little salt and mix. Put the resulting stuffing on prepared cabbage leaves, roll, fix and fry the stuffed cabbage with bacon or margarine. Add a little boiling water, chopped apples and simmer with the lid closed until cooked.

Red cabbage - very beautiful, with red-violet leaves, a close relative of white cabbage. It has a higher content of vitamins, carbohydrates, proteins and other beneficial substances.

Red cabbage   well stored, so it can be used fresh throughout the winter.

Red cabbage makes tasty and beautiful salads.

The leaves of red cabbage are tougher than white cabbage, so you need to cut it thinly for salads.

To red cabbage salad   became softer, it is finely chopped, salted and rubbed. You can achieve softening of the leaves in another way - add chopped cabbage with boiling water, cover and leave for 20-30 minutes. Then lay in a colander, cool and use to make a salad.

To preserve the brightness and rich color of red cabbage, a little red wine, vinegar or lemon juice can be added to the salad.

The taste of red cabbage, slightly nibbling on the tongue, can be emphasized by adding garlic to the salad or preparing a dressing with horseradish or mustard.

Adding even a small amount of walnuts to the red cabbage salad will add sophistication to the dish and make the salad suitable for the festive table.

An interesting combination of red cabbage with pomegranate or black currant.

Red cabbage can be used to decorate salads from other products.

Red Cabbage Salad Recipe

500 g of red cabbage, 2 tbsp. tablespoons of vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt.

Finely chop the cabbage, scald with boiling water, cover, let stand for 20-30 minutes, then put it in a colander. Pour cold water over the cabbage, squeeze it, season with vinegar, salt, sugar, mix and let stand for another 20-30 minutes. You can not sprinkle the cabbage with boiling water, but salt and grind with your hands until the juice is released, then squeeze, season with vinegar, sugar and mix.

Red Cabbage Salad with Vegetable Oil

400 g of red cabbage, salt, black pepper, 2 tbsp. tablespoons of vinegar, 50 ml of vegetable oil.

Sprinkle chopped red cabbage with salt and pepper. Grind with your hands until the juice begins to stand out and the cabbage is soft. Mix vinegar and oil, pour cabbage on them and mix thoroughly. Refrigerate for 4 hours.

Red Cabbage Salad with Icing Sugar Recipe

400 g of red cabbage, 25 ml of vegetable oil, 50 ml of 3% vinegar, 2 tbsp. tablespoons Sugar, 1h. a spoonful of salt.

Peel the cabbage from the upper leaves, remove the stalk, chop, sprinkle with salt, grind until juice appears. Fold in the dishes, pour vinegar. Squeeze and season with vegetable oil and powdered sugar before serving.

Red Cabbage Salad with Cranberry Juice - Recipe

400 g of red cabbage, 50 ml of corn oil, 1 tbsp. a spoonful of cranberry juice, salt, sugar.

In a pan with a small amount of boiling water add salt, sugar, chopped cabbage, close the lid and simmer until softened. Then discard the cabbage in a colander, cool, put in a salad bowl. Fill with juice (after adding sour juice, the cabbage acquires a beautiful bright color), oil. It is advisable to prepare the salad one hour before serving, so that he has time to infuse.

Red cabbage salad with apples in mustard sauce

300 g of red cabbage, 100 g of apples, 50 ml of olive oil, 25 g of mustard, 30 ml of lemon juice, salt.

Chop cabbage, remove apples from the core and cut into strips. Grind the mustard with warm olive oil. Then add lemon juice and mix. Combine cabbage with apples, add salt to taste. Put in a salad bowl and pour over the prepared sauce.

Red Cabbage Salad with Apple Juice

300 g of red cabbage, 100 g of apples, 100 ml of apple juice, 50 ml of vegetable oil, 30 ml of vinegar, 1 clove, cinnamon powder, salt, sugar - to taste.

Chop the cabbage and stew with apple juice, salt, sugar, spices, vinegar. Combine the cooled cabbage with apples grated on a coarse grater and season with butter.

Red Cabbage Salad with Garlic Recipe

400 g of red cabbage, 3 cloves of garlic, 50 ml of vegetable oil, 30 ml of lemon juice, salt - to taste.

Chop the cabbage, add garlic, salt, lemon juice, vegetable oil, grated on a fine grater or let through the press.

Red Cabbage Salad with Horseradish

400 g of red cabbage, 1 tbsp. grated horseradish spoon, 1 tbsp. spoon of lemon juice, 50 ml of vegetable oil, salt, sugar, black pepper - to taste.

Finely chop the cabbage, dip it into boiling water for 1-2 minutes, put it in a colander and pour over cold boiled water. Stir the remaining products and season the cabbage with the resulting sauce.

Red Cabbage Salad with Apple and Honey Recipe

300 g of red cabbage, 2 tbsp. tablespoons of honey, 100 g of apples, 50 ml of olive oil, salt.

Mix shredded cabbage with honey, salt, peeled and peeled apples and sliced \u200b\u200binto slices. Season with olive oil.

Red cabbage salad with apples and nuts

300 g of red cabbage, 100 g of sweet apples, 25 g of horseradish, 25 g of chopped walnut kernels, juice of 1 lemon, 100 ml of red strong wine, 2 pinch of salt, 1 pinch of sugar, 1 pinch of black pepper.

Chop the cabbage finely. Grate unpeeled apples on a coarse grater, removing seeds. Grate horseradish on a fine grater, mix with cabbage and apples, sprinkle with lemon juice mixed with 1 tbsp. spoon of water, salt and sugar. Stir well, drizzle with wine and stir again, while adding black pepper. Sprinkle salad with crushed nuts.

Red cabbage salad with apples and walnuts recipe

300 g red cabbage, 1 celery stalk, 100 g apples, 30 ml wine vinegar, 50 ml vegetable oil, 1 teaspoon sugar, salt and ground red pepper - to taste, 25 g chopped walnuts.

Beat vinegar, butter, sugar, salt and pepper in a large bowl. Add shredded red cabbage and chopped celery. Stir thoroughly so that the cabbage starts juice. Remove the peel from the apples and cut them into 1 cm cubes. Add to the salad and mix. Sprinkle the salad with nuts before serving.

Red Cabbage Salad with Apples and Almonds

300 g red cabbage, 50 g onions, 50 g almonds, 100 g apples, 100 ml table red wine, 50 ml olive oil, 1 tbsp. a spoonful of mustard, parsley, sugar, salt, ground black pepper - to taste.

Finely chop and salt the cabbage, chop the onion into thin half rings, peeled apples - into strips; scald almonds with boiling water, peel, finely chop. Mix cabbage, onions, apples and almonds. Grind the mustard with vegetable oil, add greens and, rubbing, slowly introduce the wine. In the resulting sauce add salt, sugar, pepper and season the salad. Mix everything thoroughly and put in a salad bowl.

Red cabbage salad with apples and garlic recipe

300 g of red cabbage, 100 g of apples, 2-3 cloves of garlic, 50 ml of vegetable oil, salt - to taste.

Salt finely chopped cabbage, grate until juiced, add chopped garlic and apples grated on a coarse grater. Fill with oil.

Red cabbage salad with apples and tomatoes

300 g of red cabbage, 30 ml of vegetable oil, 100 g of ripe tomatoes, 100 g of apples, 2 teaspoons of 3% vinegar, sugar, parsley and dill, ground pepper, salt.

Peel red cabbage, dip for 10 minutes in salted water (30 g of salt per 1 liter of water), rinse, cut along the stalk and chop. Salt, let stand for 15 minutes, then squeeze, season with vinegar, sugar, pepper and mix well. Pour in vegetable oil. Put the prepared cabbage in a slide on a dish, garnish with tomato slices, put sliced \u200b\u200bapples on top, sprinkle with dill and parsley.

Red Cabbage Salad with Apples and Pickles Recipe

300 g of red cabbage, 100 g of apples, 100 g of pickles, 50 g of onions, 50 ml of vegetable oil.

Chop the cabbage, grate a little, so that it becomes softer. Cut cucumbers and peeled apples into small cubes. Cut the onion into thin half rings. Mix everything and fill with oil.

Red Cabbage Salad with Apples and Beans

300 g of red cabbage, 100 g of beans, 200 g of apples, 50 g of green onions, 50 ml of olive oil. 1 tbsp. tablespoon of sugar, 30 ml of apple or wine vinegar, salt.

Finely chop the cabbage, dip in boiling water for 2-3 minutes, put in a colander and cool. Add boiled and chilled beans, grated apples, chopped green onions, vinegar, salt, sugar, olive oil and mix everything.

Red cabbage salad with apples, grapes and watermelon

300 g of red cabbage, 150 g of grapes, 100 g of apples, 200 g of watermelon, 12 leaves of green salad.

In the middle of the salad bowl on the leaves of green lettuce lay out a slide of blanched, finely chopped red cabbage. Around cabbage place apples and grapes. Between them put a piece of watermelon. When serving, pour dressing with vinegar, olive oil, sugar and salt.

Red Cabbage Salad with Apples and Pears

300 g of red cabbage, 100 g of apples, 100 g of pears, 50 ml of liquid honey, 100 ml of olive oil, salt.

Chop the cabbage finely. Peel apples, pears, core, cut into strips. Mix all the ingredients, salt the salad, season with honey and vegetable oil.

Spicy red cabbage salad with carrots

400 g of red cabbage, 100 g of carrots, 1 tbsp. tablespoon of salt, 250 ml of vinegar, 200 g of sugar, 2 tbsp. tablespoons chopped fresh ginger, 1 teaspoon chopped hot pepper, coriander leaves.

Thinly chop the cabbage. Stir chopped cabbage with salt in a colander. Put a plate on cabbage and put a load on it. Allow to stand at room temperature for 3 hours. Beat vinegar, sugar, ginger and red pepper in a large bowl until sugar dissolves. Rinse and dry the cabbage. Put it in a vinegar mixture along with carrots, chopped into strips. To stir thoroughly. Close the lid and refrigerate for 8-24 hours. Serve cold with garnish with coriander.

Spicy red cabbage salad with carrots

300 g of red cabbage, 100 g of carrots, 50 ml of apple or wine vinegar, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of finely chopped dill, 1 teaspoon of grated horseradish, 1/2 teaspoon of dry mustard, salt and ground black pepper - to taste.

Stir chopped cabbage with carrots grated on a coarse grater in a large bowl. Add sugar, dill, horseradish, mustard, salt and pepper to vinegar, beat. Season the salad and mix. Close the lid and refrigerate for 1 hour.

Red Cabbage Salad with Carrots and Cucumbers

300 g of red cabbage, 100 g of carrots, 100 g of cucumbers, 50 g of dill, 50 g of parsley, 50 ml of vegetable oil, juice of 1 lemon, salt.

Chop the cabbage finely. Combine with carrots, grated on a coarse grater, and finely chopped cucumbers, salt. Put in a salad bowl and season with a mixture of oil and lemon juice. Sprinkle with finely chopped herbs.

Red Cabbage Salad with Carrot and Citrus Recipe

300 g of red cabbage, 50 g of carrots, celery, 1 tbsp. tablespoon of red wine vinegar, 30 ml of orange juice, 50 ml of vegetable oil, salt and ground black pepper - to taste, 100 g of orange, 150 g of grapefruit (red or pink), 50 g of lightly roasted walnuts.

Chop cabbage, grate carrots, cut celery stalks into thin slices. In a large bowl, mix cabbage and carrots. Add vinegar, orange juice, oil, salt and pepper. Mix. Refrigerate for a day. Before serving, peel oranges and grapefruit, divide them into slices, peel the slices from the skin. Cut half slices of grapefruit into halves and add them to the salad. Then put half the slices of oranges in the salad. Mix. Serve, garnished with the remaining orange and grapefruit slices and sprinkled with roasted nuts.

Red Cabbage Salad with Citrus, Pears and Figs

200 g of red cabbage, 100 g of oranges, tangerines, pears, figs, 75 ml of orange juice, 50 ml of olive oil.

Finely chop the cabbage and grind until juice is formed. Divide oranges and tangerines into slices and clear them of the film. Large slices of orange cut across. Peel fresh pears, remove core and cut into slices. Cut the figs into small cubes. Mix the prepared foods, season with orange juice and olive oil. Put the prepared salad into a salad bowl and decorate with fruit.

Red Cabbage Salad with Beetroot Recipe

300 g of red cabbage, 200 g of beets, 50 ml of vegetable oil, salt, 1 hour. a spoonful of coriander grains (cilantro), 50 g of walnuts.

Cut beets into thin strips and fry in vegetable oil. Finely chop the red cabbage and mix with the finished beets. Salt to taste, add ground coriander and chopped walnut kernels.

Red cabbage salad with sweet pepper

400 g of red cabbage, 1 red bell pepper, 50 g of red onion, 50 ml of wine or apple vinegar, 50 g of sugar, 1/2 hour, a spoonful of curry powder, 50 g of raisins, salt and ground black pepper.

Chop the cabbage, cut the pepper and onion into thin half rings. Put in a bowl and mix. Heat vinegar and sugar in a small saucepan. Sugar should be completely dissolved. Then pour hot marinade over vegetables. Cool slightly. Season to taste with curry powder, salt and ground black pepper. Add raisins. Put the salad in the refrigerator for 1-2 hours. Before serving, drain the excess liquid and mix the salad again.

Red cabbage salad with mushrooms recipe

300 g of red cabbage, 200 g of mushrooms, 100 g of pickles, 50 g of onions, 50 ml of vegetable oil, salt and sugar - to taste, 50 g of dill.

Chop the cabbage, add a little salt, and grind it until juice is formed. Boiled mushrooms cut into strips, cucumbers and onions cut into cubes. Mix all products, add sugar to taste, pour oil. Sprinkle with dill.

Red cabbage salad with potatoes

300 g of red cabbage, 200 g of potatoes, 50 ml of vinegar, 100 g of onions, 50 g of pickles, 100 ml of vegetable oil, 1 teaspoon of lemon juice, herbs, salt.

Chop red cabbage, pour boiling water, after 20 minutes, put in a colander, salt, pour half of the prepared vinegar and vegetable oil. Boil potatoes in a peel, cool, peel, cut into cubes, salt. Season the potatoes with the remaining vegetable oil, pepper, pour the rest of the vinegar, sprinkle with herbs. Add finely chopped onions and diced pickles to the potatoes. Place the cabbage on the dish in the center, and spread the potato salad around. Garnish with sprigs of greenery.

Red Cabbage and Cauliflower Salad Recipe

300 g of red cabbage, 300 g of cauliflower, 1 head of onion, 50 g of lettuce, salt, 75 ml of vegetable oil, 50 g of coriander or parsley.

Cut red cabbage into pieces, blanch and cool. Boil cauliflower for 3-5 minutes in salted water, cool and divide into small inflorescences. Chop onions into rings. Lay vegetables on layers of lettuce, salting each layer to taste, pour over vegetable oil, sprinkle with finely chopped greens.

Red cabbage dishes: salad, soup

Fresh Red Cabbage Salad

Ingredients: - 1 small head of red cabbage; - 1 onion; - 3 sprigs of parsley; - 3 tbsp each. l table vinegar and boiling water; - 0.5 tsp. sugar; - black pepper; - salt; - 4 tbsp. l vegetable oil.

Free the onion from the husk, cut it into half rings of small thickness, soak in a mixture of vinegar and boiling water, mix and leave for 2-3 minutes. Peel the cabbage from dirt, rinse the head out under running water, remove the top leaves and cut the stalk. Chop it finely, sprinkle with 0.5 tsp. salt and 1/3 tsp sugar and remember slightly with your hands.

Combine the cabbage with softened onions, leaving half the marinade, and chopped parsley. Season the fresh salad with vegetable oil and season with black ground pepper to taste, add salt if necessary.

A delicious recipe for pickled red cabbage

Ingredients: - 1 medium head of red cabbage; - 1.5 tbsp. table vinegar; - 1.5 liters of water; - 12 dried cloves; - 5 bay leaves; - 20 peas of black pepper and 15 allspice; - 1 stick and 1 tsp. ground cinnamon; - 6 tbsp. l sugar; - 3 tbsp. l salt.

Process the red cabbage as described in the previous recipe and place it in a dry, sterilized 3-liter jar. Mix in a small saucepan or saucepan all other ingredients except vinegar and bring to a boil. Allow the liquid to simmer for about 10 minutes over high heat, then pour in the vinegar and set the dishes aside.

Immediately fill the chopped vegetable with hot marinade and put the jar in a cool place. Cover the dishes with a sheet of cardboard to prevent dust from entering, but do not cover with a lid. Marinate the cabbage for 2 days, then rearrange in the refrigerator.

Red cabbage soup

Ingredients: - 1 small head of red cabbage; - 200 g of smoked brisket; - 3 l of water; - 1 onion; - 2 carrots; - 1 turnip; - 100 g of fresh spinach leaves; - 5 cloves of garlic; - 1 small bunch of herbs ( dill, parsley or cilantro); - salt.

Instead of brisket, you can take any smoked meat. If you prefer a fresh breast of chicken or turkey, then make the dish diet

Cut the brisket into cubes and fry in a dry pan until golden brown. Put them in a pot of water and put on a strong fire. After boiling the liquid, reduce it to medium and cook the slices of smoked meat for 20 minutes. Remove the peel from the onion, chop it finely with the greens and send it to the same pan with fat from frying the brisket for about 5 minutes.

Prepare red cabbage and cut it into strips, like spinach leaves. Peel the garlic, turnips and carrots and chop into pieces, slices and slices. Put the frying and fresh vegetables in the broth, cover and cook the soup for 15 minutes at minimum temperature, then add spinach and garlic to it, add salt to taste, put the lid back in place and simmer the dish for another half an hour.