Cabbage appetizer for the winter recipes are delicious. Cabbage salad for the winter in jars

Hello readers! As I understand it, you are in the midst of preparations for the winter. And not the last place among all conservation is occupied by cabbage salads. It is about them that we will talk today.

I collected 13 for you best recipes. They are all delicious and easy to prepare. But the most pleasant moment will be in winter, when it's time to open the jars. And there is such a colorful variety!

A little earlier, I wrote recipes for you,. And, judging by the comments, you did everything delicious. Today will not be worse! Read the content and choose the option to your taste and color.

Writing this recipe the very first, because this salad is very healthy, it is easy to prepare. In winter, you will get just a vitamin bomb. You do not need to cook vegetables, they remain fresh, pickled. And they are preserved for a long time due to fermentation processes and lactic acid, which is released at the same time. But storing at room temperature will not work, be sure to take the blanks out to the cold.

This salad is also called "Autumn", as it is prepared in the fall, from October, after the first night frosts. At this time, the cabbage becomes more crispy, white and suitable for long-term storage. It will not be possible to make such a blank from young forks - there will be no crunch, there is a high probability of souring of products.

Ingredients:

white cabbage - 3 kg
carrots - 1 kg
onion - 0.5 kg
bell pepper - 1 kg
sugar - 3 tbsp.
salt - 3 tbsp.
sunflower oil - 200 ml
vinegar 9% - 100 ml
black peppercorns - 10 pcs.
bay leaf - 3-4 pcs.

Cooking:

1. Wash the cabbage and remove the top leaves. Chop into thin strips. Cut the peeled onion into half rings, and the bell pepper into long strips. Grate carrots on a Korean grater to make it more appetizing, although you can use a regular coarse grater.

Colored peppers look very beautiful and bright in this dish. Moreover, the more different colors in the plate, the more useful!

2. Put the cabbage in a separate large container, add a tablespoon of salt to it and crush it with your hands so that the juice begins to stand out. Salt will help speed up this process, as it attracts liquid to itself.

3. Add 3 tablespoons of sugar, 100 ml of vinegar, peppercorns and parsley to be broken (into 2 or 3 parts) into the crushed mass, mix.

4. Pour a tablespoon of salt into the grated carrots and also remember a little with your hands. With pepper, carry out a similar procedure - salt and mix with your hands.

5. In a large bowl, put the cabbage on the bottom, carrots on top, then peppers and the last layer onions. Leave for 15 minutes in this form, so that the juice stands out.

6. After the allotted time, pour vegetables with vegetable oil and mix thoroughly. Arrange the finished mix in sterilized jars, compacting it. Apply not to the very top, leave 2-3 cm from the edge.

Cover with a saucer or lid, but not tightly, and leave for 2 days at room temperature. During this time, the cabbage will marinate, covered with juice, which can run away a little.

Place a bowl under the jar so that liquid accumulates in it, and not on the table.

7. After a couple of days, close the salad with a lid and put it in the refrigerator for storage. You will see how quickly the cans with this conservation will be emptied.

Note to the owner! Such a preparation can also be made in winter using frozen peppers. Do not forget to freeze chopped vegetables only in season.

8.That's all! It's delicious, simple and healthy. If there is a place to store it, then you can make more salad, which will always be a welcome guest on the table both on holidays and on weekdays.

Kuban salad of cabbage, cucumbers and tomatoes at home

Kuban salad is probably one of the most popular winter preparations. And this is not surprising, because it contains as many as 6 types of vegetables! Such a vegetable garden in a bank. We will make a sterilized dish so that it can be preserved until the next harvest.

Make such preservation at home and you will not need to buy rolled up cans at exorbitant prices in the store.

Ingredients:

cabbage (medium or late varieties) - 0.5 kg
tomatoes - 0.5 kg
Bulgarian Bell pepper- 0.5 kg
cucumbers - 0.5 kg
onion - 250 gr.
carrots - 250 gr
vinegar 9% - 50 ml
sugar - 60 gr.
salt - 1 tbsp. without a slide
vegetable oil - 50 ml
bay leaf - 5 pcs.

Cooking:

1. Peel onions and carrots. Cut the onion into half rings and place in a bowl.

2. In the same bowl, cut the cucumbers into semicircles, or you can just cut them into circles, as you like. Grate carrots on a coarse grater.

3. Chop the tomatoes into medium pieces that will be convenient to eat. The pepper is cut into strips. Finely chop the cabbage in any way (with a knife, shredder, on a special grater).

4.Now it's time to flavor the salad with sugar, salt, vegetable oil, table vinegar and bay leaf. Put on gloves or wash your hands well and mix the vegetables until smooth, while they need to be slightly mashed.

5. Leave the workpiece for half an hour so that the juice appears. Do not forget to taste for salt, now you can still put spices to taste.

6. Wash the jars with soda and boil the lids for 5 minutes. Arrange the standing vegetable mixture in a glass container, leaving 1-1.5 cm to the edge. Pour the remaining juice in the bowl evenly over the top.

7. Cover the blanks with sterile lids, which must be removed from boiling water with tweezers or a fork. Take a wide pan, put a cloth on the bottom. This is done so that the glass does not burst when heated. Put the jars in this pan and fill with lukewarm water up to the shoulders.

Boiling water cannot be poured, because the salad is at room temperature.

8. Put a pot of preservation on the fire, bring water to a boil, make a quiet fire and sterilize the salad for 30 minutes (for 0.5-0.7 l). Banks 1 liter boil for 35 minutes, 2 liters - 40 minutes.

9. Take out the cans one at a time and roll them up with a key. Turn over and put on the lid, check for leaks. Wrap in a warm blanket and let cool completely. You can store such yummy, which will simply fly off the table, in the pantry or under the bed, in general, in a dark place.

A delicious recipe for cabbage salad with vegetables "Memories of Summer"

This is a mega-delicious salad, it includes 5 types of vegetables that will remind you of warm summer days in a cold winter. Do not be too lazy to make this preparation now, while all the necessary products are fresh.

To speed up the cooking process, you can use various devices: a combine, a shredder, etc.

Ingredients:

cabbage - 2 kg
bell pepper - 1 kg
carrots - 1 kg
onion - 1 kg
tomatoes - 0.5 kg
vinegar 9% - 120 ml
vegetable oil - 1 tbsp.
salt - 8 tsp
sugar - 15 tsp
bay leaf - 3-4 pcs.
allspice peas - 8-10 pcs.

Cooking:

1. As always, vegetables need to be washed and cleaned of excess. And then comes the most time-consuming part - cutting. Cabbage should be shredded fairly thinly. Salt it with all the norm of salt and, stirring, crush.

2. Grate carrots on a coarse grater or chop with a combine. Cut the pepper into strips, onion into half rings, tomatoes into medium pieces. Put all the cuts in one large saucepan.

3. Pour granulated sugar on top, pour table vinegar and vegetable oil, also add spices - laurel and allspice. Arm yourself with a spoon and mix everything until smooth. Or you can just work with your hands, wearing gloves.

4. Leave the salad for 30 minutes so that the vegetables release juice, which is very important for preparing for the future. After all, all products in the jar must be covered with liquid in order to be well stored.

5. Before cooking, try your yummy, if necessary, adjust the taste by adding salt or sugar. Because products can be of different acidity, bitterness, sweetness, etc.

Do not forget to try the blanks so that you do not get disappointed in the winter. In each individual case, the amount of sugar and salt may differ from the stated amount in the recipe.

6. Put a pot of salad on the stove, bring to a boil. Then make a low heat and cook for 40 minutes, stirring occasionally.

You can also use young cabbage in this salad. Then reduce the cooking time so that the main ingredient does not turn into porridge.

7. While the assortment is cooking, carefully sterilize the jars and lids. If there are a lot of jars, the fastest way is to sterilize them in the oven. Put a clean container in a cold oven, turn on the heat to 150 degrees. After heating, keep the glass there for 15 minutes. Do not take it out immediately, but let it cool gradually so that there is no temperature difference.

8. Arrange the boiling ready salad in jars and roll up tightly. It is better not to remove the pan from the heat so that the workpiece does not cool down.

9. Turn canned food on lids, wrap and let cool slowly. You can store this vegetable masterpiece in the pantry at room temperature. Be sure to save the recipe to your bookmarks, because most likely it will come in handy more than once.

Video on how to make a salad of cabbage and cucumbers "Lick your fingers"

I offer you a simple recipe for a winter salad with cabbage and cucumbers. The combination of products is classic, there is not much trouble, in winter - joy. Such a preparation is suitable for any side dish, for meat or fish.

The main stages of work: wash vegetables, chop, mix, season, cook and cork in jars. Watch the video on how to do it right.

Ingredients:

cucumbers - 1.5-2 kg
cabbage - 1.5-2 kg
onion - 1 kg
garlic - 150-200 gr.
hot chili pepper -3 pcs.
fresh herbs - 200 gr.
sugar - 1 tbsp.
salt - 3-4 tbsp.
black peppercorns - 1 tbsp.
bay leaf - 5 pcs.
sunflower oil - 250 ml
vinegar 9% - 250 ml

Cabbage salad with beans "Garden": a simple and tasty recipe

This preparation is universal, since it can be eaten as an independent dish, cooked on its basis in soup, served as a salad with the main course. For a student, this will be a great snack when there is no time to cook. And these canned foods are made without vinegar and can be given to children and people with stomach diseases. So, let's start cooking.

Ingredients:

tomatoes - 3 kg
carrots - 1 kg
shredded cabbage - 2 kg
boiled beans - 1 kg
salt - 2 tbsp.
sugar - 0.5 tbsp. (125 ml)
sunflower oil - 0.5 tbsp. (125 ml)

Cooking:

1. Tomatoes need to be twisted through a meat grinder or chopped in a blender, as convenient. Carrots are rubbed on a coarse grater. Cabbage should be cut into small squares and then weighed. It should be 2 kg.

2. Boil the beans until half cooked, but do not boil them so that they do not spread during further processing.

3. Pour 2 tablespoons of salt into the grated tomatoes, stir and leave for at least 4 hours. You can leave it overnight, and in the morning you can already preserve the salad.

4. Put this tomato on the stove and, after boiling, pour carrots, cabbage and beans into it. Stir, bring to a boil, add sugar and vegetable oil, simmer over low heat for 1 hour. Be sure to try the salt and sugar.

You do not need to put vinegar, because there is enough natural acid in tomatoes.

5. Sterilize the jars well, boil the lids for 3-5 minutes. Arrange the hot salad and seal tightly.

6. Turn the canned food upside down, wrap it in a warm blanket and leave for a day. Here is such a simple recipe for a sweet and sour snack, hearty and tasty.

Assorted vegetables with cabbage - salad with sterilization

Above, I wrote a recipe that is similar in ingredient composition (called "Memories of Summer"). But in that case, the salad was cooked, but here the fresh vegetables are placed in jars, and then sterilized. This approach will keep all components fresher taste, crunchiness.

The most significant disadvantage occurs when you want to close a lot at once, but there is no suitable huge pan for sterilization. And you have to sterilize in several stages. From this amount of products, 3 liters of salad will come out, so everything can be done at one time.

Ingredients:

vegetables (cabbage, bell peppers, onions, carrots, tomatoes) - 4 kg chopped
salt - 50 gr.
sugar - 50-100 gr.
vegetable oil - 100 ml
vinegar 9% - 1 tbsp. per liter jar

Cooking:

1. The ratio of vegetables does not play any role. You can take more of the product you want. This is not baking, where every gram can be decisive and spoil the result. If there is no preference, take all equally. Wash, clean and chop the plants. Onions - in half rings, carrots - on a grater, cabbage and pepper - in thin strips, tomatoes - in pieces.

2. In a separate large bowl or saucepan, mash the cabbage with salt well enough. Salt put not all at once, but half. Press the white cabbage until it starts up the juice. In this case, the volume will decrease slightly.

3. Add carrots and onions to the cabbage and mix well with your hands. Then add sweet pepper and stir again. Already now it looks beautiful and bright, and it will be even better in the future.

4. Add sugar and remaining salt, mix again. Leave the salad for 2 hours for the vegetables to release their juices.

5. When a couple of hours have passed, put the tomatoes, stir and try. Sugar in the recipe is 100 grams per 4 kg of vegetables. But, if you want a more sour taste, then put less. In any case, try and decide how much sweetness you need.

6. Wash the jars with soda or mustard powder, rinse with boiling water. You don't need to sterilize. Do the same for the lids. Put the salad in the prepared container, tamping it so that there are no voids.

You can apply directly by hand or with a spoon, using a wide funnel for convenience. Pour over the appetizer juice that stands out. Put the salad "to the eyeballs" because it will boil down and decrease in volume during sterilization.

7. Place the filled jars in a saucepan, the bottom of which must be covered with some kind of cloth. Cover with lids (do not twist yet!) and pour in warm water, which should reach the shoulders of the jars.

8. Put the pot on the fire, wait for the water to boil. From now on, sterilize liter jars at a low boil for 40 minutes, 700 gram jars - 30 minutes, 0.5 l - 20 minutes.

9. Heat the vegetable oil and, after sterilization, pour 3 tablespoons into each liter jar. this fat. Also pour 1 tablespoon of vinegar into each jar. And then roll up.

10. Turn the blanks over, wrap them up and leave to cool. Then put away in storage to wait for winter. Such a salad with potatoes, with meat - just a meal, you will lick your fingers and ask for more.

How to cook a five-minute cabbage salad with bell pepper and vinegar

If you, like me, love salad with cabbage and sweet pepper, then why not close it for the winter? Everything is done very simply and quickly.

Ingredients:

cabbage - 2 kg
bell pepper - 1 kg
sugar - 1 tbsp. (250 ml)
salt - 2 tbsp.
vegetable oil - 1 tbsp.
vinegar 9% - 100 ml

Cooking:

1. The weight of vegetables is written in sliced form. Any method of cutting can be, it will not affect the taste. Cabbage is the fastest to cut into squares, pepper is standardly cut into strips.

2. Put all the cuts in a large saucepan and immediately add sugar, salt, oil and vinegar. Stir until smooth.

3. Place the blank on the plate. Bring to a boil, stirring constantly, and simmer for 5-7 minutes. Try the salad, it should be a little crunchy, then more vegetables will come in jars. A lot of juice will stand out during cooking.

4. Sterilize jars and lids very well in advance. Arrange the boiling salad in the glass, roll up the lids tightly. Then proceed according to the knurled pattern: turn the preservation over and wrap it up so that sterilization continues longer. After a day, you can already remove the workpiece for storage in a cool place.

Korean cauliflower - the most delicious recipe for the winter

Cauliflower is very tasty if it is skillfully prepared. In my previous article, I wrote,. It turned out just awesome, try it (the recipe is available at the link). Today, let's pickle it in Korean and seal it in jars, and eat it in winter!

Ingredients:

cauliflower - 2 kg
carrots - 3 pcs. major
bay leaf - 1 pc.
allspice peas - 3 pcs.
garlic - 3 cloves
spices for carrots in Korean - 1 pack

For marinade in 1 liter of water:

sugar - 4 tbsp.
salt - 2.5 tbsp.
vegetable oil - 100 ml
vinegar 9% - 4 tbsp.

Cooking:

1. Put the blanching water on to heat. Disassemble the cabbage into small inflorescences.

If there are dark spots, damaged places, they must be cut off so that the banks do not explode later.

2. Wash all the inflorescences thoroughly under running water, let the liquid drain. Pour all the pieces into boiling water, wait for it to boil again and cook for 6-7 minutes. Then remove with a slotted spoon or sieve.

3. Grate the carrot on a Korean grater or cut it manually into thin strips.

4. Put a liter of water on the stove, from which the marinade will be made. Wash and scald jars. At the bottom of each jar, put a pinch of carrots, on top - a few pieces of cabbage, pressing. And so lay out the layers to the very top.

5. Boil the brine. Put sugar, salt, parsley, peppercorns, garlic into slices in boiling water, and pour out all the Korean seasoning. Stir and cook after boiling for 3 minutes so that all the spices give off their aroma.

6. Remove the finished marinade from the heat and pour vinegar and vegetable oil into it, stir and immediately fill the workpiece with it to the top.

7.Cover the jars with clean lids and place in a pot of hot water. It is better to cover the bottom of the dishes with any rags. The water level should reach the shoulders of the jars. Put the canned food to sterilization. After boiling water in a saucepan, sterilize over low heat for 30 minutes.

8. It remains to carefully remove the blanks from boiling water, tighten the lids tightly, turn over and put under a fur coat. You can store in a dark place even at room temperature. Enjoy your meal! Do not open this salad for a month so that it marinates well.

How to preserve a winter salad with cabbage, tomatoes and cucumbers

This is another vegetable appetizer, but it is prepared in a rather original way, vegetables are not only boiled, but also sautéed a little. This gives a special flavor note. This salad is called "New". You probably haven't eaten one yet. Therefore, you need to roll up at least a couple of jars for testing.

Ingredients (for 5 l):

onion - 500 gr.
carrots - 250 gr.
cabbage - 1.3 kg (chopped)
tomatoes - 2 kg
cucumbers - 1.3 kg
salt - 3 tbsp. with a slide
sugar - 2 tbsp.
vegetable oil - 300 ml
acetic acid 70% - 1 tsp

Cooking method:

1. Wash, peel and chop vegetables in a convenient way. If you do not want to do it manually, use a combine. Cut the carrots, cucumbers and onions into thin circles, chop the cabbage, and pass the tomatoes through a meat grinder / blender.

2. Pour 300 ml of vegetable oil into a saucepan with a thick bottom and heat it. Pour the onion into the boiling oil, followed by the carrot. Stir and fry for 3-4 minutes to soften the carrots.

3. Add cabbage to the passivation, level it. Pour grated tomatoes on top, then lay cucumbers. You do not need to mix, cover with a lid and let the whole mass boil.

4. After boiling, gently mix everything, add salt and sugar. Stir again, press down so that everything is covered with juice, cover, reduce heat and simmer for 15 minutes.

If the vegetables are not cut thinly, then the cooking time will increase by 5-10 minutes.

5. At the end of cooking, pour in the vinegar essence, stir, cover and cook for another 2 minutes.

6. Put the finished snack in sterilized jars and immediately roll them up. Turn over and let cool completely. In this salad, the vegetables remain whole, not boiled. A great addition to dinner in the cold season. You can also cook pickle based on it.

A proven recipe for hodgepodge with cabbage and mushrooms without sterilization

Solyanka is not just a salad. This is a harvest with the smell of autumn. After all, it contains fragrant forest mushrooms, which make this dish hearty and complete. On fasting days, it's a wonderful snack.

Ingredients:

white cabbage - 1.5 kg
carrots - 0.5 kg
onion - 0.5 kg
boiled forest mushrooms - 1 kg
water - 200 ml
vegetable oil - 200 ml
salt - 40-50 gr.
sugar - 40-50 gr.
tomato sauce- 250 gr.
vinegar 9% - 50 gr.
bay leaf - 3 pcs.

Cooking:

1. Boil mushrooms for 40 minutes and then cut into cubes. The onion is also chopped finely, the carrots are rubbed on a coarse grater, the cabbage is chopped.

2. Take a large bowl, pour water and vegetable oil into it. Pour all the chopped ingredients into the liquid. Put cabbage at the bottom, it will boil down and the volume of the workpiece will decrease. Bring the salad to a boil.

3. Mix all the ingredients and simmer for 20-25 minutes. You can cover the pan with a lid so that the liquid does not boil away. The time has come to add tomato sauce, sugar, salt and parsley. Stir, cover and simmer for another 20 minutes.

4. After 20 minutes, pour in the vinegar and cook for the last 5 minutes under the lid so that the acid does not evaporate.

5. Spread the hodgepodge into jars, roll up, turn over and wrap. It turns out tasty and fragrant.

Video recipe for cauliflower salad with tomatoes and peppers for the winter

This recipe is dedicated to all cauliflower lovers. I'm already looking forward to it becoming one of your favorites. Firstly, because of its taste, and secondly, because of the simple way of harvesting. Watch the video for detailed preparation steps.

Ingredients:

cauliflower - 2 kg
tomatoes - 2 kg
bell pepper - 200 gr. (2 pcs.)
garlic - 2 heads
sugar - 100 gr.
salt - 2 tbsp.
vegetable oil - 1 tbsp.
table vinegar 9% - 10 tbsp.

Cabbage with carrots and beets without cooking and without oil. Lettuce in jars for long-term storage

The most useful option for preserving cabbage for the winter is pickling, no one will argue with that. As soon as the first frosts come, you can start fermenting late varieties. Their forks are dense, crispy, white. Oh, now I want to focus on the original and bright recipe with beets.

Ingredients:

white cabbage - 3 kg
carrots - 2 pcs. medium
beets - 1 pc. average
garlic - 6 cloves
salt - 3 tbsp. without a slide
ground hot pepper - to taste
cumin - 1 tbsp. (taste)

Cooking:
1. Grate carrots and beets on a Korean grater. Mince the garlic with a knife and add to these vegetables. Also add spices: salt (0.5 tablespoons), hot pepper, cumin. Mix everything until smooth.

2. Chop the cabbage into medium straws (4-5 mm wide), add the remaining salt (2.5 tablespoons) and crush well with your hands so that the juice begins to stand out.

3. In a clean jar (wash it with soda and scald with boiling water), put cabbage on the bottom, tamp. Top with a mixture of carrots and beets. Continue layering until the container is full. From this amount of ingredients you get 3 liters of salad.

It is important when putting in a jar to crush everything very well so that the juice begins to stand out. This can be done by hand, but it is more convenient to use a potato masher.

4. Cover the cabbage with a saucer, gauze or a nylon lid (just put it on top from dust, but do not close it). Place the jar in a saucepan or bowl into which the juice will flow. Leave at room temperature for 2-3 days. During this time, the fermentation process will begin with the release of lactic acid, which is a preservative and preserves such a salad for several months.

5. Pierce the cabbage to the bottom with a wooden stick once or twice a day to release carbon dioxide. If this is not done, then bitterness will appear in the salad. In this case, the juice will fall. When the liquid stops bubbling, you need to remove the jar in the cold. At low temperatures, fermentation stops. If kept warm, the workpiece may turn out to be too sour.

6. Let the cabbage stand in the cold for another 1-2 days and you can eat it. It must be stored in a cool place (refrigerator, cellar), where there is no frost.

7. Such a salad is not only beautiful and bright, but very healthy and tasty. And crunchy cabbage is very appetizing!

Korean-style spicy cabbage in iron-lidded jars

Korean cuisine found a response in our country. We fell in love with its sharpness, piquancy, aroma. Always, passing by refrigerators with Korean salads in the market, you want to eat, because the smell immediately catches up your appetite. For the winter, you can also roll up such a blank of cabbage, read on how to do it.

Ingredients for 3.5 l:

white cabbage - 1.5 kg
carrots - 1.5 kg
bell pepper - 1 kg
hot pepper - 1 pc.
onion - 1 kg
garlic - 2 heads
ground black pepper - 1 tsp
red ground pepper - 1 tsp
sunflower oil - 200 ml
sugar - 8 tablespoons
salt - 2.5 tbsp. (without slide)
seasoning for Korean carrots- 2 packs
vinegar 9% - 200 ml

Cooking method:

1. Cabbage needs to be finely chopped. Grate carrots for Korean dishes. Cut the onion and bell pepper into half rings. Finely chop the hot chili pepper with a knife or chop in a blender. Pass the garlic through a press and mix with hot pepper.

2. Pour all the vegetable oil (200 ml) into the pan, heat it up and sauté the onion until soft. No need to fry until golden and especially brown.

3. Pour chopped cabbage, sweet peppers, carrots, stewed onions, garlic and red hot peppers into a large bowl. Add loose spices: sugar, salt, seasoning, red and black ground peppers. And pour in the vinegar.

4. Stir the salad thoroughly, cover it with a towel and leave to infuse and marinate for 1 hour.

5. Arrange a fragrant, spicy salad in clean jars, cover with washed lids. It remains to sterilize the workpiece for long-term storage. To do this, take a wide and voluminous pan or basin. Cover the bottom with a cloth, install the blanks.

Pour in warm water, without adding 3 cm to the top of the jars. Put preservation on fire, bring water to a boil and sterilize half-liter jars for 15 minutes, liter jars - 20, one and a half - 25.

6. Remove the blanks from boiling water, roll up the lids, turn upside down and wrap until completely cool. This is how easy it is to pamper yourself spicy salad from vegetables on cold winter days.

Here's how many delicious things you can cook from the most common and inexpensive vegetable - cabbage. Choose a salad to your taste and write in the comments what happened. And for this, be sure to leave a little workpiece to take a sample with the whole family.

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Cabbage salad for the winter in jars, a great appetizer for any table. You can try to make some for the winter various options cabbage salad.

Salads with cabbage traditional dishes, which are eaten with pleasure by both adults and children. Try closing to prepare a versatile classic salad, mixed vegetables and some spicy salad for a change.

We have prepared for you some delicious and varied different recipes for every taste and for every occasion, for sure you will also want to try to make something for yourself from crispy cabbage for the winter.

For harvesting white cabbage for the winter, always choose later varieties. Late varieties are easy to recognize - such heads of cabbage should be very dense and heavy. Only such cabbage will be well stored in a jar.

How to cook cabbage salad for the winter in jars - 15 varieties

We suggest you prepare an old-fashioned salad for the winter classic recipe without sterilization. This salad has a pleasant fragrant taste prepared without garlic. If you like spicy food, you can add hot pepper to it.

Ingredients:

Cabbage, tomatoes, cucumbers, sweet peppers - 1 kg each
Onions, carrots - 500 g
Sugar - 100 g
Salt - 1.5 tbsp.
Grows. oil - 250 ml
Vinegar 9% - 150 ml
Pepper-peas - 20 pcs.
Lavrushka -10 pcs.

Cooking:

Shred the cabbage and add some of the salt from the total. Then remember the cabbage with your hands so that it begins to soak in salt and give juice.

Cut the tomatoes into slices, cucumbers into circles, onions into half rings, peppers and carrots into strips.

Put all the vegetables in a saucepan, add sugar, the rest of the salt, oil, peppercorns and parsley, 50 ml of vinegar (1/3 of the norm) and mix everything well.

Leave the salad to marinate for 1 hour.

Put the saucepan with the salad on the stove, cover and boil for 8 minutes, then pour in 100 ml of vinegar and stir.

Then put the hot salad in sterile jars and screw on the boiled lids.

We suggest you make a simple and very tasty vitamin salad for the winter for the winter. It includes the simplest and at the same time our favorite vegetables.

Ingredients:

Cabbage, cucumbers, carrots - 1 kg each
Tomatoes - 1.3 kg
Sweet pepper - 4 pcs.
Onion - 800 g
Vinegar - 200 ml
Sugar - 5 tablespoons
Salt - 9 tsp
Dill - 100 g
Grows. oil - 2 tbsp.

Cooking:

Finely chop the cabbage, cut the rest of the vegetables as you like.

Put all the vegetables in a saucepan and add oil, vinegar, salt, sugar, chopped dill.

Mix everything well, put on the stove and boil for 10 minutes.

Then lay out the hot salad in the sterilized jars and roll up with sterile lids.

Try to make yourself an unusual salad for the winter - assorted vegetables with apples. This simple and delicate salad with a slight sour taste will perfectly diversify your winter menu.

Ingredients:

Cabbage - 4 kg
Carrots, onions, sweet peppers, apples, tomatoes - 2 kg each
Salt - 3 tbsp
Peppercorns 4-6 pcs., Lavrushka 1 pc. - for 1 jar 500 g

Cooking:

Cut apples into slices, peppers and carrots into strips, onions into half-rings, chop cabbage.

Place all vegetables in a bowl and mix well.

In sterile 500 g jars, put 1-2 laurels at the bottom, 4-6 pcs. peppercorns.

Cut the tomatoes into slices and also arrange in jars.

Then lay out the vegetable mixture with cabbage.

Sterilize salad jars for 30 minutes, then roll up with sterile lids.

Prepare yourself a white cabbage salad with garlic for the winter. If you like savory garlic snacks, then you will definitely like this simple salad, it goes well with any, even the simplest side dish.

Ingredients:

Cabbage - 1 kg
Carrots - 4 pcs.
Garlic - 4 -7 tooth. (to your taste)
Water grows. oil - ½ tbsp.
Sugar - ½ tbsp.
Salt - 1 tbsp.
Vinegar 9% - 10 tablespoons

Cooking:

Chop the cabbage, grate the carrots and chop the garlic - put everything in one saucepan and remember a little with your hands.

To prepare the marinade, pour water, oil into a saucepan, add sugar and salt - put on the stove and bring to a boil. Then remove from the stove and pour in the vinegar.

Pour marinade into a saucepan with cabbage - mix well, rinse with your hands.

Cover the cabbage with a plate (under the press) and leave for 2-3 hours.

Then spread the cooked cabbage salad in sterile jars, roll up.

if you love cauliflower, try to make a salad out of it for the winter with us. This salad is quite spicy in taste, which is quite unusual for cauliflower dishes.

Ingredients:

Cauliflower - 1 head
Carrots, sweet pepper - 1 pc.
Onion - 5 pcs.
Hot pepper - 1 pc.
Water - 1 l
Vinegar essence - 3 tbsp.
Salt - 20 g
Sugar - 2 tbsp
Peppercorns 5pcs, allspice and cloves 3pcs each, lavrushka 1 leaf

Cooking:

Cut the carrot into circles, divide the cauliflower into inflorescences, also chop the onion and pepper.

At the bottom of sterile jars, put carrots, onions, peppers, spices, then cauliflower.

Prepare the marinade for the salad: boil water and add salt, sugar, vinegar. At the same time, boil plain water and pour it into jars, cover with lids, let stand for 3 minutes. and drain the water.

Then immediately pour the hot marinade into jars, roll up the lids.

Fragrant cabbage salad with green tomatoes for the winter

If you have harvested a large crop of green tomatoes, then you can make an excellent salad for the winter with cabbage and sweet peppers. This salad is very tasty because of the aromatic seasonings in its recipe.

Ingredients:

Cabbage, green tomatoes - 1 kg each
Onion - 2 pcs.
Sweet pepper - 2 pcs.
Vinegar - 300 ml
Sugar - 100 g
Salt - 1 tbsp.
Coriander, cilantro - 40 g each
Dry parsley and dill
Peppercorns - 8 pcs.

Cooking:

Cut the green tomatoes into slices, chop the cabbage, cut the onion and pepper into half rings.

Put all the vegetables in an enamel saucepan and put under oppression overnight (at room temperature).

Then drain the vegetable juice, season the salad with spices, add sugar, salt, vinegar and boil for 10 minutes.

Spread the hot salad in sterile jars and sterilize (1 liter jars - 20 min.). Then you can roll up.

Delight yourself and your family with a pleasant appetizer of cabbage with beets. Salad according to this recipe can be made all year round and can be preserved for long-term storage.

Ingredients:

Cabbage - 2 kg
Beets - 400 g
Carrot - 300 g
Garlic - 4-5 tooth.
Hot pepper (optional)
Grows. oil - 2 tbsp.
Water - 1 l
Sugar - 150 g
Vinegar 9% - 150 ml
Peppercorns (or allspice)
Lavrushka - 3 pcs.

Cooking:

Wash the 3 liter jar well. and then put the beets cut into cubes on the bottom.

You can lay out vegetables in layers, so it will be tastier and more beautiful.

Put the garlic in a jar next to the beets (cut the cloves into 3 more slices).

Add a few pieces of hot pepper.

Cut the cabbage into pieces and put in a jar.

Cut the carrot into slices and put in a jar.

If you make the salad in layers, then repeat all the layers one by one.

Make a marinade: pour water into a saucepan, add vinegar, salt, sugar, pepper, parsley. Boil it and take it off the stove.

Pour the hot marinade into a jar and pour more vegetable oil (2 tbsp) on top.

Cover the jar with a plastic lid and let it brew for 3 days, then it can be eaten and you can make such a fresh salad throughout the winter.

For long-term winter storage, such a salad must be sterilized in a jar and rolled up with a sterile lid.

We suggest you make a new delicious salad for the winter, which has already become very popular with us. It is popularly called "Watch out for vodka". As the name already implies, it is great for a simple winter feast and is generally a very pleasant crispy, slightly spicy snack.

Ingredients:

Cabbage, carrots, cucumbers, peppers - 500 g each
Onion - 300 g
Grows. oil - 150 ml
Table vinegar - 50 ml
Sugar - 50 g
Salt - 25 g

This recipe is made with minimal heat treatment in order to preserve the maximum nutrients of all vegetables and their crispy structure. Therefore, in order for the salad to be well stored in finished form, use only high-quality vegetables and cabbage, choose heavy, tight, late autumn varieties.

Cooking:

Chop the cabbage into strips, put in a bowl and remember with your hands so that it gives juice and softens a little.

Cut the pepper into strips, rub the carrots on a coarse grater or, as for Korean carrots.

Cut the onion into half rings or even quarters.

Cucumbers can also be cut into strips or as you like. Tomatoes - can be sliced.

Then put all the vegetables in an enamel pan, add salt, sugar, oil, vinegar. Mix everything well, cover and leave for an hour to marinate.

Put the salad on the stove, boil it with low heat (as it boils - 10 minutes, stir gently from time to time).

Then the hot salad should be immediately laid out in sterile jars (preferably 500-800 g each), if there is juice left in the pan, pour it into the jars too. Filled jars are immediately twisted with sterile lids.

This salad can be made with ripe red or green tomatoes. If you make this salad with green tomatoes, then you can try it with or without cabbage, it will also be very tasty. Due to the minimal heat treatment, all the useful substances in it are well preserved.

Ingredients:

Tomatoes (red or green) - 200 g
Cucumbers, peppers - 200 g each
Cabbage - 300 g
Garlic - 1 tooth.
Onions and carrots - 1 pc.
Grows. oil - 2 tbsp.
Parsley, dill - 20 g each
Vinegar essence - ½ tbsp.
Salt, ground black pepper - to taste

Cooking:

Cut carrots, cucumbers, peppers, cabbage into strips, onions into half rings, tomatoes into cubes.

Put all the vegetables in a saucepan, put on the stove, as soon as they start to boil, immediately remove from heat and add oil, spices, salt, vinegar - mix.

Put the hot salad in sterile jars and sterilize, covering with boiled lids, then pull it out and immediately roll it up.

Make yourself and your family a simple and very tasty cabbage salad for the winter. It has a fragrant classic taste and is perfect for any dish, besides it is very healthy, it contains a lot of vitamins. This salad will appeal to both adults and children.

Ingredients:

Cabbage - 5 kg
Carrots, onions - 1 kg each
Sweet pepper - 200-300 g
Sugar - 350 g
Salt (large non-iodized) - 4 tbsp.
Water - 1 l
Grows. oil - 500 ml
Bite 6% - 300 ml

Cooking:

Chop the cabbage, rub the carrots on a Korean carrot grater, cut the pepper and onion into half rings - put everything in one saucepan and remember a little with your hands.

Then add sugar, salt, water 1 l, oil, vinegar - mix everything well with your hands and let the salad stand for 2 hours.

After 2 hours, put the salad in jars (700 g or 1 l), juice from under the salad (from the bottom of the pan), also pour into jars.

In order to prevent the jars from bursting during sterilization, put them in a saucepan with ordinary cool water and be sure to put a towel on the bottom of a large saucepan.

Then put the sterilized salad for 30 minutes, covered with lids. Take out the cans and roll up.

We invite you to close a simple vegetable universal snack for the winter, which can also be used for making soups.

Ingredients:

Cabbage, cucumbers, tomatoes, carrots, peppers - 1 kg each
Butter - 100 g
Sugar - 2 tsp
Vinegar 9% - 150 ml
Salt - 1.5 tbsp. l.

Cooking:

Cut carrots, cabbage, peppers into strips. Cucumbers, tomatoes - circles.

Put everything in a saucepan and add salt, oil, vinegar, sugar, mix everything well.

Put on the stove and boil, stirring, after boiling - 5 minutes.

Then spread the salad in a sterile container and immediately roll up the lids.

If you love simple Russian cuisine, you will definitely love the light classic cabbage salad with carrots. Pickled cabbage with carrots and peppercorns is perfectly stored, the cabbage will be crispy and has a fragrant sour and at the same time spicy taste.

Ingredients:

Cabbage - 700 g
Carrots - 2-3 pcs.
Sugar, salt - 2 tbsp each
Water - 1l
Peppercorns 5-7 pcs.
Dill (umbrella seeds) - 1 tsp
Vinegar 9% - 2 tablespoons

Cooking:

Cut cabbage and carrots into strips and remember with your hands until juice is formed.

Add dill seeds and leave for half an hour.

Boil water, add peppercorns, salt, sugar, vinegar.

Arrange the salad in sterile jars and pour in the hot dressing.

Then sterilize jars with salad (500 g - 10 min.), Pull out and roll up.

This salad will be even tastier if you fill it with vegetable oil and add an onion cut into rings before eating it.

This salad is for spicy food lovers. It is very tasty, spicy and fragrant, besides, it has a lot of vitamins and nutrients.

Ingredients:

Cabbage - 1 kg
Carrots, sweet peppers - 2 pcs.
Bulb
Garlic - 3 tooth.
Hot pepper - 1/2 pc.
Sugar - 5 tablespoons
Salt (large non-iodized) - 2 tbsp.
Biting essence 70% - 1.5 tbsp.
Grows. oil - 6-7 tbsp.
Pepper hammer. black - ½ tsp

Cooking:

Chop the cabbage, grate the carrots on a Korean carrot grater, cut sweet and hot peppers into strips.

Put all the vegetables in a saucepan, and add ground black pepper, sugar, salt, vinegar, mix everything well.

and remember a little with your hands.

Cut the onion into half rings and put it in a pan with vegetable oil (6 tablespoons), fry a little.

Add chopped garlic to the onion, slightly simmer in oil, remove from the stove and let it brew for 5 minutes. Then put in a saucepan with vegetables, mix everything well.

The easiest way to sterilize jars is in the oven - at a temperature of 100 degrees, it takes only 15 minutes.

Arrange the salad in sterilized jars and be sure to drink it in the morning, so that there is salad juice on top.

Then cover with boiled lids and put the jars to be sterilized for 20 minutes.

Jars with this salad should be placed in a large pot of cold water, as the salad is cold. Don't forget to put a towel in the bottom of the large pot so that the jars heat up more evenly.

Remove the jars from the pan and screw on the lids, wrap and let cool.

If you like spicy snacks, then you should definitely try preparing a spicy salad with cabbage. It is made without garlic and has a pleasant spicy spicy taste, which is perfect for both everyday and festive dishes.

Ingredients:

Cabbage - 2 kg
Tomatoes - 6 pcs.
Carrots, onions - 3 pcs.
Sweet pepper - 6 pcs.
Hot pepper - 1-2 pcs.
Grows. oil - 130 ml
Vinegar - 140 ml
Water - 100 ml
Sugar - 3.5 tbsp.
Salt - 3 tsp
Parsley, spices (black pepper, cumin)

Cooking:

Cut carrots, cabbage, peppers, tomatoes and onions into strips.

Put all the vegetables in a saucepan, and add 100 ml of water, vinegar, oil, spices and salt - mix everything well, cover and leave for 3 hours.

Then put the salad in jars and sterilize for about 40 minutes. After that, immediately roll up the lids.

Make Solyanka salad for the winter, it is very tasty and simple. This salad can be a great starter for everyday meals or a ready-made filling for cabbage pies that everyone loves so much.

Ingredients:

Cabbage - 500 g
Carrot - 170 g
Onion - 280 g
Butter - 50 g
Water - 1 tbsp.
Salt - to taste
Sugar - 10 g
Table vinegar - 60 ml

Cooking:

Chop cabbage and onion, grate carrots.

Fry onions with carrots butter(4 min.). Add cabbage and sugar, salt, a glass of water here and simmer under the lid for about 20 minutes.

Then pour in the vinegar, mix well and place the hot salad in sterile jars, roll up immediately.

Hello readers and guests of the blog. Today we will prepare crispy cabbage for the winter in jars. But not, but in a salad version. Such an appetizer is very good, because it can be served with any meat dish or simply eaten with bread like a sandwich. On the festive table, such a dish is also always appropriate, because everything turns out very tasty and beautiful in appearance.

Also, this type of winter snack is very useful, because vegetables are practically not subjected to heat treatment. And additional ingredients in the form of peppers, carrots and cucumbers only double the benefits.

It is also considered a big plus that the salad is made easily and quickly, and also does not require special skills in canning.

The most common snack recipe is simple cabbage with carrots. But in this collection I will not describe this technology. All this is more related to fermentation. I want to offer you more variety of options blanks.

Probably the most famous and common type will be the following cooking method. Please note that vinegar is included in the composition of the ingredients, this enhances the taste and shelf life of the canned product.

Ingredients:

Cabbage - 1 head;
Bulb - 1 pc.;
Bulgarian green pepper - 1 pc.;
Table vinegar - 1 tbsp. a spoon;
Vegetable oil - 60 ml;
Salt - 80-100 gr.;
Pepper, celery seeds - 1 teaspoon.

Cooking method:

1. Remove damaged leaves from cabbage, wash the head, and then chop.

2. bell pepper Rinse too, remove the seeds and cut into thin strips.

3. Remove the husk from the onion and cut it into half rings.

4. Take a frying pan and heat the oil in it. Add salt, table vinegar, ground black pepper and celery seeds. This will be the brine.

Instead of heating in a frying pan, this mixture can be heated in a container using a microwave oven.

5. Mix the chopped vegetables together, salt a little and transfer them to sterile jars under the press. Leave in this state for two hours. And then pour the cooled brine and roll up the jars. Store in a cool place.

Cooking cabbage salad with bell peppers, carrots and onions

Well, this is my favorite option. And what could be more delicious. Especially in winter, you really want something flying. And here is the taste, and color, and crunch. It turns out awesome yummy!

Ingredients:

Cooking method:

1. Take a head of cabbage, remove sluggish leaves, wash. Finely chop with a knife or use a special grater.

Cabbage should not be crushed after cutting.

2. Take a small onion, peel and cut into half rings or quarters.

3. Wash and dry the pepper. Remove the seeds and then cut into strips.

4. Wash the carrots first, peel them too. Next, grate on a coarse grater.

5. Put the prepared vegetables in a deep bowl and mix together. And then salt, add sugar and vinegar, pour in the oil. Mix everything well again.

6. Sterilize the jars. Then tightly lay out and tamp our cuts in them. Cover the jars with lids and leave in a warm place for several days. After the time has elapsed, close the blanks tightly and store in a cool place.

Cabbage salad for the winter "Lick your fingers"

Now I want to invite you to watch the video recipe. This blogger cooks very well and shares his secrets. I recommend to all! It turns out very tasty pickled cabbage in Korean.

You will need: cabbage 1100 gr.; carrots 2 pcs.; Bulgarian pepper 2 pcs.; onion 1 pc.; garlic 3 cloves; red hot chili pepper to taste, black pepper 0.5 tsp; sugar 5 tbsp. spoons; salt 2 tbsp. spoons; vinegar 70% 1.5 tbsp. spoons; vegetable oil 7 tbsp. spoons.

How to cook a salad in jars with bell peppers and tomatoes

You can also add ripe tomatoes to the appetizer. If you have never tried such a dish, then make a couple of small jars.

According to the recipe described below, about 6 liters come out.

It is best to take jars with a capacity of 500 ml to 1 liter for preservation.

Ingredients:

Cabbage - 1.5 kg;
Bulgarian pepper (red) - 700 gr.;
Tomatoes (with dense pulp) - 2 kg;
Carrots - 700 gr.;
Onion - 500 gr.;
Sugar - 150 gr.;
Salt (stone, coarse) - 100 gr.;
Vegetable oil - 300 ml;
Vinegar, 9% - 100 ml.

Cooking method:

1. Wash the cabbage forks and chop into strips of about 5-6 cm.

2. Peel the pepper from seeds, also cut off the membranes inside. Cut into long strips.

3. Wash the tomatoes and cut into small pieces.

4. Peel and grate the carrots or cut into thin strips.

5. The onion is best cut into half rings.

6. Now combine the vegetables in a deep container. Add salt and sugar, pour in vinegar and oil. Divide the salad into jars. Sterilize the blanks and tightly roll up the lids.

Sterilization for jars with a volume of 500 ml - 25-30 minutes, for liter jars - 1 hour at a low boil.

Turn down onto the lids and leave to cool completely. Then store in a dark place.

Appetizer of cabbage with cucumbers for the winter

Here is another interesting recipe. It contains the entire vegetable bouquet. Everything is very tasty. I always make such a salad in a fruitful, and not very, year.

Ingredients:

Cucumbers - 400 gr.;
Bulgarian pepper - 400 gr.;
Carrots - 300 gr.;
Tomatoes - 300 gr.;
Onion - 150 gr.;
Cabbage - 500 gr.;
Coarse salt - 30 gr.;
Sugar - 120 gr.;
Table vinegar - 120 ml;
Sunflower oil - 90 ml.

Cooking method:

1. First of all, prepare the containers: wash the jars thoroughly and sterilize in the usual way for you. Place on a towel to cool.

3. Cucumbers and onions cut into half rings.

4. Chop pepper and cabbage into thin strips.

5. Cut the tomatoes into slices, and grate the carrots on a coarse grater.

6. Transfer the chopped vegetables to a bowl and mix well.

The thinner you chop the vegetable ingredients, the better they marinate.

8. Cover the basin with a plate and leave the workpiece for an hour, but periodically mix the contents.

9. After an hour, place the food in sterilized jars and cover with clean lids.

10. Sterilize the blanks.

11. Then tightly seal the jars with lids and turn upside down. Wrap with a blanket and leave to cool completely.

12. Store cooled bottles in a cool and dark place.

We make very tasty cabbage salad without sterilization

I want to offer another option without sterilization. Also a good snack. You just need to store it in the refrigerator, but you can eat it almost immediately after cooking.

Ingredients:

Carrots - 0.5 kg;
Granulated sugar - 160 ml;
Bulgarian pepper- 1 PC.;
Onion - 0.5 kg;
Vinegar 9% - 100 ml;
Vegetable oil— 160 ml;
White cabbage- 2.5 kg;
Salt - 2 tablespoons without a slide.

Cooking method:

1. Wash the cabbage, remove the bad leaves. Grind using a food processor, grater or just cut with a knife.

2. Transfer the chopped vegetable to a deep container.

3. Wash and peel the carrots.

4. Grate the carrots on a medium grater.

5. Peel the onion and cut it into half rings.

6. Wash the pepper, remove the core, seeds. Cut into thin strips.

7. Pour sugar and salt into chopped vegetables. Move everything well so that the vegetables give juice.

8. Add oil and vinegar. Mix everything again. Pour into clean jars and close with lids. Store in refrigerator.

Cabbage salad for the winter sterilized

And one more tasty and useful way cooking. For spiciness, add bitter pepper, it turns out that you just lick your fingers.

Ingredients:

Onion - 0.5 kg;
Cabbage - 1.5 kg;
Bulgarian pepper - 0.5 kg;
Hot pepper - 1 pc.;
Salt - 3 tbsp. spoons;
Carrots - 0.5 kg;
Vinegar - 100 ml;
Sugar - 5 tbsp. spoons;
Vegetable oil - 100 ml;

Cooking method:

1. Wash cabbage and carrots. Peel and grate the carrots on a fine grater, finely chop the cabbage.

2. Bulgarian pepper and bitter wash. Cut the vegetables into strips. At the same time, remove the seeds from sweet peppers, and you can leave the bitter ones.

3. Peel the onion and cut into half rings.

4. Combine chopped vegetables, salt, pour sugar, add vinegar and oil. I also recommend peppering the mass and adding black peppercorns. Now mix everything thoroughly.

Transfer our assortment to 4 sterilized 0.750 l jars and cover with lids. Put the blanks in a saucepan.

5. Put the pot on the fire and fill the jars with water up to the shoulders. Bring the water to a boil and sterilize them for 40 minutes. Then carefully remove the cans and roll them up. Turn over and cover with a blanket.

6. Wait for it to cool completely and then put it in a storage place.

to make the salad juicy and tasty, use fresh and unspoiled vegetables;
cabbage is better to take juicy varieties;
do not take very large carrots, otherwise it can spoil the taste;
but the pepper is the opposite, choose more and home-made, not imported;
the amount of vinegar can be reduced, as it is added to a greater extent to speed up the speed of fermentation;
do not use aluminum utensils during cooking, otherwise it will give the snack a metallic taste.

I wish you all a great mood and success in the culinary field! See you!

Cabbage is recognized as the queen of vegetables, as it is used in many recipes and is the main ingredient among the preparations for the winter. Cabbage salads are boiled, poured with hot brine in jars, stored in a cellar or pantry, fermented. In winter, preparations for cabbage borscht and frozen leaves for cabbage rolls will always come in handy. Here it is - a simple and healthy cabbage.

There are many types of cabbage: kohlrabi, cauliflower, Beijing, white cabbage, etc. In Russia, it is customary to harvest for the winter cabbage salads, as the simplest and most common variety grown in home gardens. Therefore, as soon as the autumn time comes, zealous housewives try to process elastic heads of cabbage as much as possible to preserve all the nutrients in the jars and facilitate cooking in winter. Salads will always come in handy on a holiday and a simple day for a variety of family meals.

Over time, salad recipes have undergone significant changes and now eggplants, carrots, zucchini, mushrooms, onions, sweet bell peppers are added to preservation. Often they make cabbage rolls with the addition of rice and barley. To create a unique aroma, to give a spicy taste, various seasonings are used - parsley, dill, basil, coriander, cumin, garlic and bitter pepper pods are used.

Useful properties of vegetables

Cabbage contains the glycoside progonthrin, carotenoids, glucobrassicin, neoglucobrassicin, free radonides, sucrose, glucose and fructose. All these substances useful for the body belong to the group of complex carbohydrates, which cabbage contains up to 3.67%.

The value of a vegetable lies in a large number of vitamins. Among them are the following substances:

thiamine;
riboflavin;
nicotinic, folic, panthogenic acids;
ascorbic acid (vitamin C);
biotin;
vitamin K;
tocopherol.

Mineral salts and trace elements in chemical composition vegetables are represented by a variety:

For those who want to become slimmer, the vegetable seems to be a real treasure, as it is a product containing enough fiber while the body is saturated with useful substances for normal functioning:

calorie content is only 28 kcal;
fats are contained in an amount of 0.1 gr.;
complete vegetable proteins - 1.85 gr.;
dietary fiber - about 2 gr.;
complex carbohydrates - 4.8 gr.;
starch - 0.12 gr.;
ash - 0.71 gr.;
acids of organic origin - 0.32 gr.

In order to cure scurvy, you should eat good food every day. a portion of sauerkraut salad along with brine. Vitamin C contained in the vegetable will help in the fight against the destruction of the gums in periodontal disease, caries, and other diseases. Particularly valuable are the dishes for the preparation of which cauliflower and Brussels sprouts are used, which are classified as dietary foods. White cabbage is recommended for people with weak bowel and stomach function to increase peristalsis. It is very useful to eat cabbage salads for liver disease, chronic hemorrhoids, use as a diuretic.

Recipes for rolling cabbage for the winter with sterilization in jars

Common cabbage salad with vinegar

fine for salad chop 3 kilograms of carrots and cabbage, add 3 large garlic heads passed through the press. The mass is set aside, and in the meantime they are preparing the marinade. To do this, mix a glass of sugar, half a glass of oil and salt, add 5 leaves of bay, 15 sweet peas, water and a glass of vinegar. The mixture is brought to a boil and the cabbage-carrot mass is poured.

The salad is mixed and laid out in a pre-sterilized glass container, the jars are put on pasteurization in a convenient saucepan for 20 minutes. The preparation of such a salad is not too time-consuming, it is much more important to get real pleasure from the fact that in winter you can serve fragrant spicy cabbage with a side dish. To prepare such a recipe for the winter, no need to have a huge culinary experience, it is enough to follow the instructions and observe the proportion of vegetables and additives.

Cabbage salad Cuban recipe

This recipe is famous for the fact that in winter, opening a jar, the hostess receives a salad that is fresh, as if it had just been cooked. Seaming begins with the fact that they take two kilograms of ripe tomatoes, any variety is suitable, as long as the vegetables are fleshy and firm. Tomatoes are cut into slices, one and a half kilograms of cabbage are finely chopped, a pound of onions are cut into rings, 800 gr. bell pepper cut into strips.

Vegetables are mixed and put in a wide pan, add one and a half glasses of oil, half a glass of vinegar, 3 tablespoons without a top of salt, 15 gr. dried paprika and 18-20 black peppercorns. Vinegar is added after boiling. The salad is laid out in clean jars and sterilized for 25 minutes, then corked and put away for storage in the pantry.

Cabbage salad for the winter with green tomatoes

To prepare the recipe, a kilogram of green tomatoes is cut into slices, a kilogram of cabbage is finely chopped, 2 pieces of sweet Bulgarian peppers are added, chopped into strips, 2 onions are chopped, the mixture is pressed down with oppression and set aside overnight. In the morning, the resulting liquid is drained, and half a glass of sugar, a spoonful of salt, one and a half glasses of vinegar and five black peppercorns are put into the mass.

The salad is boiled in a saucepan for 10 minutes, distributed hot into glass containers and set to sterilize for 20–25 minutes, removed from the water and rolled with lids.

Salad for the winter of cabbage and purple eggplant

Finely chop 5 kilograms of cabbage, grate a kilogram of carrots, cut into strips 10 large bell peppers of red color. Two kilograms of eggplants are peeled and boiled in salted boiling water for 10 minutes, cut into strips.

Chopped raw and boiled vegetables are mixed and 2 pods of hot pepper are added, a glass of garlic mass obtained on a press, a glass of oil and a glass and a half of vinegar 9%, put 3 tablespoons of sugar with a slide, salt to taste. The resulting mass is infused for a couple of hours, laid out in a dry glass container and placed in a water bath for sterilization for 20–25 minutes. Banks are taken out and rolled up.

Cabbage salad recipes for the winter without sterilization

Traditional cabbage salad

Remove bad leaves and chop 2 heads of cabbage, 3 large carrots are rubbed on a coarse grater. Seven large fleshy bell peppers are cut into strips and added to the total mass, four large onions chopped into strips are placed there, all salad ingredients are mixed.

Jars are prepared in advance, they are washed and sterilized over steam, in an oven or microwave. The salad is laid out in glass containers up to the shoulders, compacted. Boil water separately and pour cabbage in a jar, cover with lids and insist 10 minutes. Water is poured into a container, boiled, and the filling process is repeated according to the same time parameters.

After the second draining, put peppercorns and bay leaf into the cabbage. Add sugar, salt, vinegar to taste to the water and boil, fill the container with the solution and roll up the jars with steam-treated lids. Such a salad, after opening in winter, can be served with any dish by adding sunflower or olive oil, fresh herbs.

Cabbage salad for the winter in Turkish

To roll cabbage salad for the winter in jars, cut a medium cabbage head into large squares, cut a kilogram of cucumbers in half, leave whole kilogram of small ripe tomatoes, form rings 4 medium carrots, cut into quarters 5 onions, garlic cloves are cut in half. All vegetables are distributed in sterilized jars in random order, tomatoes are placed on top.

In this recipe, boiling water is poured once, aged for 15 minutes before draining. Before the second filling with brine, vinegar is added to the container (2 tablespoons per 3-liter bottles). When boiling the marinade, sugar, salt, pepper, spices are added to it. Boiling brine is poured over vegetables and immediately rolled up.

Boiled salads without sterilization

Cabbage salad in dressing

First prepare and chop 3 kilograms of cabbage. For pouring, they clean, wash and grind the following vegetables in a meat grinder:

a couple of kilograms of tomatoes;
a few carrots;
5 massive peppers of sweet varieties;
3 garlic heads.

Pasta add half a cup of oil, 3 tablespoons of salt, 0.75 cups of sugar, half a spoon of vinegar 9%, spices, pepper. Shredded cabbage is placed in the resulting sauce and boiled for about half an hour. The hot mass is divided into glass containers, sterilized in advance, and immediately rolled with metal lids. Be sure to wrap a warm blanket, so the seaming cools down. This salad can be stored at room temperature.

Borsch dressing

Salad for the winter without sterilization, prepared according to this recipe, can be used not only when cooking borscht, but it is also good as a salad for any side dish. For cooking, 2 large or 4 small beets are cut into small strips or rubbed on a coarse grater. As well as prepare 2 medium carrots, vegetables are mixed and fried in a pan until yellow-brown.

At the same time, 2 medium heads of cabbage are chopped, 6 large tomatoes are cut into pieces, and 6 onions are finely chopped, the pepper is cut into strips. The vegetable mass is placed in a cooking container and fried beets and carrots are added there. 3 tablespoons of salt, one and a half glasses of oil, a tablespoon of sugar, a glass of vinegar 9%, peppercorns and laurel are placed in a container. After that, the mass is stewed for an hour. Hot salad is placed in a sterilized glass container and rolled up.

Cabbage with mushrooms

This salad is a hearty addition to the table and can be offered as a separate side dish to meat dishes. Two kilograms of mushrooms are pre-boiled in salted water, large ones are cut into pieces. Chopped onions and carrots in the amount of 1 kilogram are fried in a pan with addition sunflower oil . Two medium cabbage heads are thinly cut into strips and combined in a container with fried vegetables and mushrooms, a glass of oil and 3 tablespoons of salt are added there.

The resulting salad is boiled for half an hour, then 7 tablespoons of sugar and half a glass of 9% vinegar are added. After that, cooking continues for another half hour. The finished salad is divided into sterilized glass containers, immediately rolled with lids and wrapped for a day. store vegetable salad for the winter in a pantry or barn.

Cabbage salad in Polish traditions without heat treatment

A kilogram of cabbage is crushed, rubbed with hands, medium-sized beets are rubbed on a grater and a large garlic head is pressed through a press. To prepare the marinade, take half a glass of water, sugar, and oil, add one and a half tablespoons of salt. Boiling marinade pour salad and put on hold for the night.

In the morning, the mass is laid out in a clean, dry glass container, covered with nylon lids and stored in a cellar or a cool pantry.

Salad "Non-Empty" raw

To prepare a salad according to this recipe, 5 kilograms of cabbage and a kilogram of sweet varieties of yellow, red and green peppers, carrots and onions are crushed. Vegetables are mixed in a spacious container and add half a liter of oil, 4 tablespoons of salt, 8 spoons of sugar and half a liter of vinegar 6%.

The salad is left to soak for 12 hours, after which the mass, together with the released juice, is laid out in a sterilized container and closed with leaky nylon lids. This seaming for the winter can only be stored in the cold, for example, in a cellar or refrigerator.

Salads prepared from cabbage for the winter are stored for a long time in the bins of a private house or on a balcony in an apartment. The main thing is that the rolled up delicacies will please holiday table or on weekdays.

A cabbage snack for the winter is one of the key winter preparations for almost any housewife. Well, who doesn’t like to get a jar of crispy, spicy cabbage from the refrigerator on cold winter evenings and supplement their diet with it.

There is simply a huge variety of different recipes for making cabbage snacks for the winter, however, there are certain rules that are observed in any recipe. Firstly, vinegar must be included in the composition of the snack. Secondly, the vegetables included in the snack must be chopped.

Particular attention should be paid to the conservation of white cabbage.

How to cook cabbage appetizer for the winter - 15 varieties

This type of conservation is one of the most famous and favorite preparations for the winter. The composition of such preservation includes a number of vegetables, one of which is white cabbage.

Ingredients:

White cabbage - 1 kg.
Carrots - 1 kg.
Cucumbers - 1 kg.
Bulgarian pepper - 1 kg.
Onion - 1 kg.
Garlic - 10 cloves
Vegetable oil - 250 gr.
Salt - 100 gr.
Sugar - 1 cup
Table vinegar - 140 gr.
Bay leaf - 5 pcs.
Black peppercorns - 10 pcs.

Cooking:

Wash cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. My cucumbers and cut off the skin on the edges. Wash peppers, remove seeds and stems. Next, cut the vegetables. Cucumbers and carrots are cut into semicircles, or circles. Finely chop the cabbage. Pepper cut into strips of medium thickness. Onion cut into half rings of medium size. Finely chop the garlic.

We put the prepared vegetables in a deep saucepan, add 50 gr. to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, we put the pan with vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring the vegetables to a boil. We put a container on the next burner in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from heat. Salad marinade is ready!

Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now bring the vegetables to a boil and cook over medium heat for 10-15 minutes.

After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If they are cooked until fully cooked, this effect will not be.

After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled, it should be removed to a cool storage place.

This is a well-known Korean dish. Many housewives purchased such food in the markets and shops. Now you can cook it yourself.

Ingredients:

White cabbage - 1 pc.
Carrots - 3 pcs.
Garlic - 1 head
Water - 1 l.
Vinegar - 1 tbsp. l.
Sugar - 1 cup
Vegetable oil - 1 cup
Salt - 3 tbsp. l.
Bay leaf - 4 pcs.
Chili pepper - 1 pc.
Peppercorns - 10 pcs.

Cooking:

Wash cabbage, dry, finely chop. We clean the carrots, wash them and three on a coarse grater. We clean the garlic, wash it and pass it through the garlic maker. Wash the pepper and finely chop. Place the vegetables in a bowl.

In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.

Pour the marinade into a container with vegetables, mix everything thoroughly and leave the vegetables under the lid until they cool completely. When the snack has cooled, it can be consumed. You can store this dish for several months in the refrigerator.

This snack is ready to eat in 3 days and can be stored in a cool place for more than a month. It is quite possible to cook it in late autumn to decorate your New Year's table unusual pigeons.

Ingredients:

White cabbage - 1 kg.
Carrot - 1 pc.
Apple - 3 pcs.
Bulgarian pepper - 4 pcs.
Hot red pepper - 3 pcs.
Parsley, dill - 2 bunches
Garlic - 2 heads
Dill umbrella - 3 pcs.
Sugar - 1 tbsp. l.
Salt - 1 tbsp. l.

Cooking:

Remove the upper and middle leaves from the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. We clean the carrots, wash them and three on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stalk and cut into strips. My hot red pepper and cut into small pieces.

Combine chopped cabbage, carrots, bell peppers and hot peppers in one container, salt, sugar and mix thoroughly.

We clean the garlic, wash it and pass it through the garlic maker. Wash greens, dry and finely chop. Add garlic with herbs to other products, mix thoroughly again and let the salad stand until it starts juice. As soon as the juice appears, put the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.

Wash apples and cut into slices. Next, at the bottom of a deep pan, place dill umbrellas and a layer of apples. On top of the apples and dill lay out a layer of cabbage rolls. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls run out. The last layer should be a layer of apples. When the products are stacked, cover the contents of the pan with a small plate and put a press on top.

A very unusual appetizer. Its main unusualness lies in the fact that cabbage, in addition to a pleasant sweetish-spicy taste, also has an unusual pinkish color.

Ingredients:

White cabbage - 1 pc.
Beets - 2 pcs.
Garlic - 4 cloves
Onion - 1 pc.
Water - 1 l.
Salt - 2 tbsp. l.
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Vinegar - 50 ml.
Bay leaf - 2 pcs.
Black peppercorns - 6 pcs.

Cooking:

Wash cabbage and cut into medium-sized squares. We clean the beets, wash them and three on a coarse grater. Peel the onion, wash and cut into half rings. Peel the garlic, wash and cut into thin strips. We combine the prepared vegetables in a common container.

In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and boil for 5 - 10 minutes, and then add vinegar to it and mix. Marinade is ready!

Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.

"Ogorodnik" is a very tasty and easy-to-prepare snack for the winter. It does not take much time to prepare it, since it does not need to be boiled.

Ingredients:

White cabbage - 2 kg.
Carrots - 1 kg.
Onion - 0.5 kg.
Cucumber - 0.5 kg.
Red pepper - 250 gr.
Yellow pepper - 250 gr.
Greens - 1 bunch
Garlic - 6 cloves
Vegetable oil - 1 cup
Vinegar - ¾ cup
Sugar - 1 cup
Salt - 2 tbsp. l.
Sweet ground pepper - 1 tbsp. l.

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots, wash them and three on a coarse grater. Peel the onion, wash and cut into small cubes. My cucumber and cut into triangles. Wash the pepper, dry it, remove the seeds and stalk and cut into strips. Wash greens, dry and finely chop. We clean the garlic, wash it and pass it through the garlic maker. We combine prepared vegetables and herbs in one container and mix thoroughly.

In a small bowl, combine vegetable oil, vinegar, sugar, salt and sweet ground pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to infuse for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, we send them to a cool place.

This dish is quite spicy and will be wonderfully combined with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.

Ingredients:

White cabbage - 2 kg.
Carrots - 200 gr.
Garlic - 1 head
Vinegar - 200 gr.
Vegetable oil - 200 gr.
Sugar - 200 gr.
Salt - 2 tbsp. l.
Water - 2 glasses

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots, wash them and three on a coarse grater. Peel the garlic, wash and cut into four parts. Place chopped vegetables in a bowl. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. All this is mixed and brought to a boil. As soon as the brine boils, pour vegetables into it, mix them and leave to infuse for 12 hours. After this time, the snack is ready. Store snacks in closed containers in a cool place.

It is better to prepare this dish in the evening, since the appetizer must be infused for 12 hours before rolling. If you prepare everything in the evening, then in the morning you can start rolling the salad.

Ingredients:

White cabbage - 2.5 kg.
Carrots - 0.5 kg.
Bulgarian pepper - 0.5 kg.
Onion - 0.5 kg.
Vegetable oil - 1 cup
Vinegar 9% - 0.5 cups
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.

Cooking:

Wash cabbage and finely chop. We clean the carrots, wash them and three on a coarse grater. Wash the pepper, dry it, remove the seeds and stalk and cut into strips. We clean the onion, wash it and chop it in half rings. We put the vegetables in a deep saucepan, add vegetable oil, salt, sugar to them and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.

During this time, the vegetables should release juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced chefs and pour a glass of water into the pan.

After this time, put the pot with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. We lay out the finished salad in sterile and dry jars and roll it up. After seaming, cans of snacks for the winter should be cooled upside down under a warm blanket.

Many of us believe that only white cabbage can be harvested for the winter, but this is not entirely true. Cauliflower is not nearly inferior in taste to white cabbage.

Ingredients:

Cauliflower - 1 pc.
Carrot - 1 pc.
Vinegar - 100 gr.
Sugar - 3 tbsp. l.
Garlic - 3 cloves
Bay leaf - 3 pcs.
Carnation - 5 flowers
Lavender - 1 sprig
Salt - 2.5 tbsp. l.
Water - 1 l.

Cooking:

Wash cauliflower, dry and cut into florets. Peel the carrots, wash and cut into half circles.

In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour cabbage and carrots with cooled brine and let it brew for a day in a cold place. We lay out the finished cabbage in jars and store in the refrigerator.

Appetizer "Fly Away" will become simply an indispensable dish on any holiday table, especially if strong alcoholic drinks are present on this table.

Ingredients:

White cabbage - 1 kg.
Carrots - 4 pcs.
Garlic - 7 cloves
Water - 0.5 cups
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 1 tbsp. l.
Vinegar - 10 tbsp. l.

Cooking:

Dry my cabbage and finely chop. We clean the carrots, wash them and three on a coarse grater. We clean the garlic, wash it and pass it through the garlic maker. We combine the vegetables in one container, mix and mash a little so that they let the juice flow.

In a small bowl, combine water, oil, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, it should be removed from the heat, add vinegar to it and mix everything again. Pour the vegetables with the prepared brine, mix everything thoroughly with your hands and leave the salad to infuse for 2-3 hours. After this time, the salad is laid out in sterile jars and rolled up. Appetizer with cabbage for the winter is ready!

Such a dish can be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.

Ingredients:

Cauliflower - 1 kg.
Beets - 1 pc.
Cinnamon - 2 pcs.
Carnation - 2 pcs.
Bay leaf - 2 pcs.
A mixture of peppers - 1 tsp.
Garlic - 1 clove
Vinegar 70% - 1 tsp

Cooking:

We disassemble the cabbage into inflorescences, wash and cool. Then they should be dipped for 5 - 10 seconds in boiling water. We clean the beets, wash them and grate them on a Korean carrot grater. We combine beets and cabbage in one container and mix.

At the bottom of dry sterile jars we put cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic. On top of the spices lay the beet-cabbage mixture. Now filled jars should be filled with boiling water and let them stand for 5-10 minutes. After this time, pour the water into the pan, add salt and sugar to it, bring to a boil and pour back into the jars. Then we add vinegar to the jars and roll them up with sterile lids.

Preparing such a dish for the winter is very simple. To do this, you can use both a saucepan and a slow cooker. Sterilizing jars with ready-made salad is not required.

Ingredients:

White cabbage - 250 gr.
Carrots - 150 gr.
Bulgarian pepper - 150 gr.
Onion - 150 gr.
Fresh tomato - 250 gr.
Fresh cucumber - 150 gr.
Chili pepper - ½ pcs.
Salt - 1 tsp
Sugar - 10 gr.
Ground paprika - ½ tsp
Vinegar - 15 gr.
Refined vegetable oil - 50 gr.
Allspice peas - 5 pcs.
Bay leaf - 3 pcs.

Cooking:

Wash cabbage, dry and finely chop. Wash bell pepper, remove seeds and stalk and cut into strips. Wash the chili, dry and finely chop. We clean and wash onions and carrots. We cut the onion into thin half rings, and three carrots on a grater for carrots in Korean. Wash tomatoes and cut into thin slices. My cucumbers, peel the skin on the tips and cut into semicircles. Place the prepared vegetables in a bowl and stir. There we add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything again thoroughly and leave the salad to infuse for 2 hours, while every 30 minutes the salad should be mixed.

After 2 hours, put the saucepan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we lay out the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.

There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.

Ingredients:

Cauliflower - 1 kg.
Carrots - 3 pcs.
Garlic - 1 head
Pepper, coriander - to taste
Sugar - 1 cup
Vinegar - ½ cup
Salt - 2 tbsp. l.

Cooking:

We disassemble the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour cabbage with prepared marinade.

We clean the carrots, wash them, grate them on a Korean carrot grater. We clean the garlic, wash it and pass it through the garlic maker. When the cabbage in the marinade has cooled slightly, add carrots with garlic, as well as pepper and coriander to it. Now we mix everything gently, pour it into sterile jars, roll up the lids, wrap ourselves in a warm blanket and leave for a day. After this time, the jars of snacks are placed in a cool dark place.

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

Ingredients:

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

Cooking:

We clean the carrots, wash them and three on a coarse grater. Wash the pepper, remove the seeds and stalk and cut into strips. Wash the cabbage, dry it, finely chop and lightly crumple with your hands. Peel the onion, wash and cut into thin half rings. We combine prepared vegetables in one container.

Prepare the salad dressing in a small bowl. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour dressing over vegetables and mix thoroughly. The salad is ready to eat. To keep such a salad for a long time, it should be laid out in sterile jars and rolled up with a lid. Then cool under a blanket and send to a cool place. If you plan to eat a salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.

Always want to cook something like that. Here with sauerkraut you can experiment and cook it for the winter with cranberries.

Ingredients:

White cabbage - 5 kg.
Carrots - 200 gr.
Cranberries - 100 gr.
Salt - 130 gr.

Cooking:

Wash cabbage, dry and finely chop. We clean the carrots, wash them and three on a coarse grater. We sort the cranberries, wash and dry. Combine cranberries, carrots, salt and cabbage and mix thoroughly.

Now we put the resulting mixture into a bowl in which we will ferment, cover with a wide shallow plate, or a lid and put a press on top. Cabbage should be kept at room temperature. Every 3-4 hours, the cabbage should be pierced to the very bottom so that the gas comes out. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.

Preparing such a salad is extremely simple and fast, but the taste of such an appetizer can surprise even the most sophisticated gourmet.

Ingredients:

White cabbage - 500 gr.
Beets - 1 pc.
Hot red pepper - ½ pcs.
Garlic - 2 cloves
Salt - 1 tsp
Vegetable oil - ¼ cup
Sugar - ¼ tbsp.
Vinegar - ¼ cup

Cooking:

Wash cabbage, dry and finely chop. We clean the beets, wash them and grate them on a Korean carrot grater. Pepper wash, dry and finely chop. We clean the garlic, wash and pass through the press. Prepared vegetables, except for garlic, are combined in one container.

In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. Marinade is ready!

Pour the vegetables with the finished marinade, mix everything thoroughly and leave for 10-12 hours in a cold place. Such a salad can be stored in a cold place for up to 3 months.