Cabbage for the winter in jars – Recipes for cabbage for the winter in jars. Cabbage preparations

Red cabbage for the winter - a very tasty recipe in a jar

Cabbage is very good for health, everyone knows this. It contains many vitamins and minerals. One of the beneficial properties of the vegetable is strengthening the immune system, and in the autumn-winter period this is very important. Red cabbage is no exception. Prepared according to this recipe, it turns out very tasty and crispy.

Ingredients

Red cabbage – 1 head
Lemon juice – 3 tbsp. l. (juice from one small lemon)
Salt – 1 tbsp. l.
Apple cider vinegar 6% – 200 ml (1 glass)
Water – 100 ml

How to do

Step 1. Finely chop the cabbage, sprinkle it with salt, add vinegar and lemon juice. We knead it well with our hands. This will take about five minutes. It should become soft and release juice.

Step 2. Fill clean jars to the top with cabbage, leaving 2 cm empty from the edge to pour juice on top. Lightly compact the contents with your fingers.

Step 3. Pour the remaining juice in the bowl equally into the jars.

Fill the remaining space to the top with regular filtered water so that it completely covers the vegetable.

Step 4. Close the jars tightly with iron lids (screw or sealed). Cabbage is ready after 5-7 days.

There is no need to be afraid that it will spoil, since vinegar here plays the role of a preservative. Store cabbage in the refrigerator or other cool place. It stores very well until spring.

This cabbage is good as an addition to other salads, and as an independent snack. But before using it, rinse it for just a couple of seconds under running water and squeeze it out. Place in a plate, sprinkle with lemon juice, pour over vegetable oil and grate a little fresh apple. Makes an awesome snack!

How to select and prepare cabbage

When buying vegetables, you need to pay attention to the condition of the head of cabbage; fresh cabbage leaves should not show the following signs:

damage;
spots of different shapes and colors;
traces of rotting or pest damage.

It is better to choose vegetables weighing more than 1 kilogram, and the structure should be crispy and juicy. You can try a small piece; cabbage has a slightly sweet taste; there should be no bitterness in the aftertaste.

Before starting to prepare the dish, you need to thoroughly rinse the head of cabbage, remove the top leaves and all parts that may be dried out.

To ferment, you need to cut the vegetable into several parts and chop it, after which the product will be ready to start cooking.

Cabbage for the winter in jars without sterilization with carrots and vinegar

This recipe is for those who for some reason do not like sauerkraut because of the taste. Rather, this one looks like pickled one, although it tastes like pickled one, but it doesn’t have that same sourness. It turns out delicious, it can be eaten as a salad, or added to soup. Try cooking it this way too. You'll like it!

Ingredients

Cabbage – 1 head per 2.5-3 kg
Carrots – 4-5 pcs.

For brine per 5 liters of water:

Sugar – 450 g
Salt – 8 tbsp. l.
Vegetable oil – 2 tbsp. l.
9% table vinegar – 2 tbsp. l.

The amount of brine and ingredients for it can be proportionally reduced if you have less cabbage.

How to do

Step 1. Prepare the vegetables. We shred the cabbage, whichever is more convenient for you: on a shredder or with a knife. Three carrots on a coarse or Korean grater.

Step 2. Place the shredded cabbage in pre-sterilized jars. Sandwich each layer with a small amount of carrots. If you don’t like it that way, then immediately stir the vegetables in the basin before putting them there.

Step 3. Boil water and pour boiling water over vegetables. Leave for 5-10 minutes so that they warm up well.

Step 4. Meanwhile, prepare the brine. Pour water into the pan, add salt and sugar, stir until the crystals dissolve. When the water boils, add vinegar and vegetable oil.

Step 5. Cover the jars with a lid with holes and drain the water from the vegetables; we won’t need it.

Now fill the contents of the containers with boiling brine.

And immediately roll them under the iron lids.

Turn the workpiece upside down and wrap it in a blanket. Leave it like this until it cools completely. Store in a cool place in the refrigerator or underground.

Cabbage salad "Zakuson"

“Zakuson” is a dish that can be called universal. On the one hand, it is good to use during a feast as a snack, on the other hand, as a breakfast after a hearty feast.

Ingredients:

White cabbage - 5 kg.
Carrots - 1 kg.
Onions - 1 kg.
Sweet pepper - 1 kg.
Sugar - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Salt - 4 tbsp. l.

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips. Wash the cabbage, dry it, chop it finely and lightly mash it with your hands. Peel the onion, wash it and cut it into thin half rings. Combine the prepared vegetables in one container.

In a small bowl prepare the salad dressing. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix them thoroughly. The salad is now ready to eat. To preserve this salad for a long time, it should be placed in sterile jars and covered with a lid. Then cool under a blanket and send to a cool place. If you plan to eat the salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.

Cabbage recipe for the winter without sterilization with aspirin

This is an old recipe for preserving cabbage for the winter. When you don’t want to spend a long time preparing the first hot dish, this preparation will come to the rescue. It is perfect in winter for preparing borscht, cabbage soup, and solyanka. With it you can prepare vegetable stew, filling for pies and pies. Allow very little time for its preparation, but in winter you will save a lot of time. For example, in order to quickly cook borscht, add cabbage prepared according to this recipe and borscht dressing to the meat broth, which can be cooked in advance. All that remains is to boil the soup for a few minutes and then serve.

To prepare cabbage for the winter without sterilization, you will need the vegetable itself, boiling water and aspirin. Also sterilize the jars and boil the lids in advance.

How to do

Step 1. Shred the cabbage in any way convenient for you. This can be done using a special knife, a shredding board, or just a knife. You can cut the vegetable into pieces or thin strips, it doesn’t matter.

Step 2. Place cabbage in sterilized jars to the top. There is no need to compact it tightly, just compact it slightly.

step 3. Place aspirin tablets on top of the cabbage:

per liter jar put 1 aspirin tablet of 0.5 g;
for a 1.5-liter bottle – 1.5 tablets of 0.5 g each.

Step 4. Fill the contents of the jars with boiling water

and immediately roll up with iron lids.

We turn the jars over, cover them with a thick blanket and leave them like this until they cool completely. This preparation is stored in a cool place in the apartment, or in the cellar or basement.

Pickled cabbage pieces in jars in brine

Prepare delicious pickled cabbage. It turns out very tasty, slightly sweet and crispy. It can be prepared using an instant recipe and can be eaten within 24 hours. Or you can close it in sterile containers with iron lids, then this preservation will last much longer, until spring.

Ingredients

Cabbage – 1 fork (weighing 1.5-2 kg)
Carrots – 2-3 pcs.
Garlic – 1 head
Bay leaf – 2-3 pcs.
Allspice peas – 5-6 pcs.

For marinade per 1 liter of water:

Sugar – 100 g
Salt – 2 tbsp. l.
9% table vinegar – 80-100 ml

A 3-liter jar requires approximately 1.5 liters of marinade.

Preparation

Step 1. Cut the cabbage into large pieces (squares). Carrots - thin slices or straws. If you have a curly knife on your farm, use it to cut carrots.

Step 2. Pour 1 liter of water into the pan, add salt and sugar, pour 100 ml of vinegar. Let the marinade boil.

Step 3. Throw peeled garlic cloves onto the bottom, add a couple of bay leaves and allspice peas for flavor. You can also add cumin, anise, oregano or hot pepper for piquancy.

Step 4. Fill the jar not very tightly with pieces of cabbage interspersed with carrot rings.

Step 4. The marinade in the pan has boiled and pour it into the contents of the jars. Shake lightly to release any remaining air from the bottom.

Close the lid and leave it like this until it cools completely. If you want the cabbage to cook faster, cover it with a warm blanket. After a day, the food can already be eaten. But to make it tastier and the marinade to better saturate the cabbage, leave it for 2-3 days. Thanks to the hot brine, the cabbage will become slightly soft, but at the same time crispy. Before serving, pour vegetable oil over the food and serve along with hot potatoes, it will be very tasty!

And if you want to prepare cabbage according to this recipe for the winter, make sure you have sterile jars and boiled lids in advance. After the cabbage has been poured with boiling water, immediately roll it under the iron lids, turn it upside down and wrap it up. Let them cool gradually.

Winter salad recipes

Let's diversify preservation a little with salads in jars. After all, you can’t eat only sauerkraut and pickled cabbage, right?

Cabbage Snack

What is needed:

White cabbage – medium size, about 2 kg
Carrots – 300 grams
Garlic – 2-3 large cloves
Water – 1 liter
Salt – 40 grams
Sugar – 60 grams
Vinegar – 100 milliliters

We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not too small.

Grate the carrots into sticks. Chop the garlic or squeeze it through a garlic press. Mix the prepared and chopped vegetables in an enamel container.

Vegetables must be covered with marinade. Salt and sugar the water, add vinegar and wait until it boils.

Pour boiling marinade over vegetables. Place a plate on top of them and press down with something heavy. Leave it in this form for a day, stirring it a couple of times during this time.

In a day, the cabbage appetizer will be ready.

Salad with carrots and peppers

We have to:

White cabbage – 5 kilos
A kilo of fleshy sweet peppers
A kilo of onion
A kilo of carrots
Vegetable oil – half a liter
Vinegar 9% - 200 milliliters
Sugar – 350 grams
4 full tablespoons table salt

We clean the heads of cabbage from leaves and remove the stump. Shred it until it looks like straw. Grate the carrots. Cut the onion and pepper into medium cubes.

Add salt and sugar, as well as vinegar and oil. Mix carefully; it is simply forbidden to squeeze the cabbage in this salad. Transfer the salad to a jar and close it with a lid.

Cabbage for the winter in tomato juice under iron lids

So sometimes it turns out that the cabbage cracks and needs to be processed quickly so that it does not spoil. This problem is especially common with early varieties. You won't be able to ferment it because it will be soft. But to make a similar preparation for the winter, and even with tomato juice... In winter, you will then save a lot of time to prepare cabbage soup, borscht or vegetable stew. You don't have to waste time shredding cabbage and use additional tomato paste or sauce.

The ingredients you will need are cabbage and tomato juice. Moreover, you can use your own homemade juice. And if there is no such thing, then you can buy it. However, buy the one without salt and sugar.

The quantity of ingredients is not specified, since it all depends on how many preparations you plan to make.

Pre-sterilize the jars and boil the lids.

How to cook

Step 1. Finely chop the cabbage, depending on your preference: larger pieces or thin strips.

Step 2. Pour tomato juice into the pan, bring it to a boil and simmer for 5 minutes.

Step 3. Add enough cabbage to the pan so that the juice completely covers it. Blanch the vegetable for 5 minutes from the moment of boiling, no more. Otherwise it will become soft. Readiness can be determined by how it settles to the bottom.

We do not add salt and sugar to this preparation! Don't be afraid that nothing will explode if you follow this recipe.

Step 4. Then carefully transfer the cabbage into prepared jars. Lightly compact so that there are no air pockets left and fill with juice to the top.

Step 5. At this time, immediately add a new batch of cabbage to the remaining juice in the pan.

And while it’s cooking, roll up the first jar under the iron lids.

Step 6. The first can was rolled up, the second container is next. We deal with it and those that follow in the same way. This process can take as long as you need to prepare the vegetable. You can cover at least a whole bag of white cabbage like this.

Note that there is no salt or vinegar in this recipe. However, cabbage is stored very well this way. After rolling it up, it is enough to cover it with a warm blanket until the cans have cooled completely, and then store them in a cool place. It is stored very well, does not deteriorate and does not explode.

Rules for selecting and preparing an ingredient

When choosing a vegetable for preparation, you need to focus on the following features:

Take a head of cabbage and examine it carefully. If it changes shape when pressed, it is better to discard such a product.
There should be no cracks or spots on the leaves.
The vegetable should have a fresh aroma.
The stalk must be at least 2 centimeters long and white in color.

The weight of the vegetable must be more than 1 kilogram. The best option would be a head of cabbage weighing 3-5 kilograms. It is best to use late or mid-season varieties.

Delicious winter cabbage with bell peppers - you'll lick your fingers!

Multi-colored colors in the salad - how it creates an appetite that you want to quickly open the jar and taste its contents! Pickled cabbage in combination with colorful bell peppers and red onions will not leave anyone indifferent. Such a preparation would be appropriate even on a holiday table. It’s quick and easy to prepare, and can be stored in containers with lids until next season.

Ingredients

Cabbage – 1 kg
Carrots – 4-5 pcs.
Bell pepper – 4 pcs. (it’s better to take different colors)
Red onions – 5 heads
Salt – 1 tbsp. l. with a slide
Sugar – 3 tbsp. l.
Vegetable oil 120 ml
9% table vinegar – 100 ml

How to cook pickled cabbage for the winter - recipe in a short video. Look, you will definitely love this salad!

Dear friends! In autumn it is time to harvest cabbage for the winter. So, in addition to traditional methods, in this collection you most likely found equally interesting recipes for yourself. Cook them with pleasure and delight your loved ones with delicious dishes in winter.

Bon appetit!

Products

White cabbage – 1500 g
Onions - 300 g
Carrots – 300 g
Sweet pepper - 150 g
Tomato paste - 50 g
Garlic 3 cloves (7-8 g)
Sugar - 10 g
Salt 1-1.5 tbsp. spoons
1 p. spoon of all-purpose seasoning
1 teaspoon sweet paprika
3-4 bay leaves,
8-10 peppercorns
Vegetable oil - 20 g
25 ml apple cider vinegar

To prepare, you will need a basin or large stainless steel pan with a thick bottom. If you cook in a basin, 4 liters of container is enough, in a saucepan - no less than 6-7 liters. The difference is that it is easier to stew vegetables in a basin - nothing falls out when stirring.