How to make the best cabbage preparations at home

Cabbage is a valuable source of fiber, vitamins and minerals necessary for humans. White, colored and Beijing varieties are consumed fresh, mixed with other vegetables and spices, marinate, salted, fermented. Such products are stored for a long time without losing their beneficial properties and taste.

Which cabbage is suitable

White cabbage is well suited for preparations: it goes harmoniously with sweet peppers and carrots, and is easy to process. Small elastic heads of cabbage make the most juicy and vitamin-rich dishes. When choosing a vegetable, pay attention to the leaves: they should be white with faint green stripes, whole, without spots or cracks.

Colored varieties have a pleasant sweet taste and are suitable for canning in jars for the winter.

Interesting! This variety is more valuable than the others: it contains 1.5–2 times more protein than cabbage, and 2–3 times more vitamin C.

It is important that the inflorescences are light beige in color without yellow spots. The softness of the heads is a sign that the vegetable has been lying on the counter for a long time.

When choosing Chinese cabbage, they look at the color: the whiter the head, the juicier it is. Buy vegetables without film to evaluate freshness. The leaves should be dry and odorless.

Is it possible to use early

Cooks do not recommend adding early white cabbage to preparations: it is not juicy. Mid-season or late varieties are more suitable. Choose heads of cabbage that are round, slightly flattened on both sides.These vegetables have dense leaves, a pronounced taste and rich aroma.

Preparation

The head of cabbage is inspected for external defects and the top layer of leaves is removed. Rinse under cool running water and wipe dry with a clean towel. Shredded or cut with a knife. The size of the pieces depends on the cooking recipe.

For preparations, choose coarse or sea salt - iodized salt is not suitable for canning.

Preparation recipes

The vegetable is valued in different cuisines of the world: Russian, Georgian, Korean. Let's consider popular recipes for preparations from various varieties and varieties of cabbage.

Korean pickled cabbage

This spicy and piquant recipe will appeal to all lovers of oriental cuisine.

What you need for preparation:

• 1.5 kg cabbage;
• 100 ml vegetable oil;
• 2 carrots;
• 40 ml 9% vinegar;
• 10 g sugar;
• 10 g salt;
• 5 g coriander;
• 5 g red pepper;
• cumin - to taste;
• 3 cloves of garlic.

How to prepare:

1. Wash the head of cabbage, remove the stalk and outer leaves, cut into large squares and place in a basin. Mash with your hands until the juice appears.
2. Wash the carrots and chop on a special grater for Korean snacks. Stir in chopped garlic.
3. Add cumin, pepper and coriander, sugar and salt to the vegetable oil heated in a frying pan. Pour oil into carrots.
4. Stir vegetables, add vinegar. Leave in a warm place for 12 hours.
5. Divide into jars and store in the refrigerator.

Homemade pickled cauliflower

The appetizer goes well with soups and side dishes, is easy to prepare and can be stored all winter.

Ingredients:

• 1 kg cabbage;
• 1 liter of water;
• 100 g salt;
• 150 g sugar;
• 1 carrot;
• 50 ml of 9% vinegar;
• 2 bay leaves;
• 5 peas of allspice.

How to cook:

1. Wash the inflorescences and place in a saucepan.Pour in hot marinade made from water and vinegar.
2. Prepare the dressing: mix grated carrots with sugar and salt. Add to pan with bay leaves and pepper.
3. Cover with a lid and leave for 12 hours. Divide into jars and refrigerate.

Salty with beets in Georgian style

Georgian cabbage appetizer is served with meat dishes - the result is a tasty and piquant combination of vegetables and meat.

List of ingredients:

• 1 kg cabbage;
• 300 g beets;
• 100 g carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 150 g sugar;
• 100 g salt;
• 1 chili pepper;
• 120 ml 9% vinegar;
• black peppercorns - to taste.

Preparation:

1. For the marinade, mix water with salt and sugar, pour in vinegar.
2. Wash the vegetables, cut the head of cabbage into large pieces, peel the carrots and beets, and chop on a coarse grater. Chop chili pepper and garlic.
3. Mix all ingredients and transfer to a saucepan. Add black peppercorns.
4. Leave for a day, transfer to a jar. Store in a cool place.

Marinated in tomato

Cabbage and tomato are a harmonious combination of your favorite vegetables. If you don’t have tomatoes on hand, use tomato paste.

What you will need:

• 1 kg cabbage;
• 500 g tomatoes;
• 40 g coarse salt.

How to cook:

1. Wash and peel the tomatoes with boiling water, pass through a blender or juicer to obtain juice.
2. Finely chop the head of cabbage and place tightly in a clean jar.
3. Boil the juice and add salt, cook for 20 minutes. Pour into jars 2/3 full. Seal with metal lids and cool.
4. Store in the refrigerator or cellar.

Cabbage soup in jars for the winter

Cooking soup with this preparation is extremely simple: besides it, only potatoes are added to the meat broth.

What you will need:

• 1 kg cabbage;
• 300 g carrots;
• 300 g tomatoes;
• a bunch of parsley and dill;
• 400 g onions;
• 50 ml vegetable oil;
• 50 ml of 9% vinegar;
• 8 black peppercorns;
• 40 g salt;
• 50 g sugar.

How to cook:

1. Rinse ingredients. Chop the greens, cut the tomatoes and onions into small cubes.
2. Grate the cabbage, peel and chop the carrots.
3. Place the vegetables in the pan and stir. Bring to a boil, add sugar, salt and black pepper.
4. Simmer the mixture over low heat for 10 minutes. Pour in vegetable oil and vinegar, stir.
5. Place in jars, wrap in a blanket and cool. Keep refrigerated.

Preparation for borscht

With this preparation, cooking borscht will take no more than an hour.

List of ingredients:

• 1 kg cabbage;
• 500 g beets;
• 1 large onion;
• 5 cloves of garlic;
• 1 carrot;
• salt, sugar, ground black pepper - to taste;
• 60 ml vegetable oil;
• 100 g beans.

Preparation:

1. Chop the cabbage and carrots, cut the onion into half rings. Grate the beets.
2. Chop the garlic and boil the beans for 15 minutes.
3. Mix the ingredients, add salt, sugar, pepper. Simmer in a frying pan for 15 minutes.
4. Transfer the mixture into a sterile jar and add vegetable oil.
5. Roll up with an iron lid and put in the refrigerator.

Finger-licking cauliflower

The snack looks colorful and appetizing and attracts attention both in a jar and on the holiday table.

What you will need:

• 1 kg cauliflower;
• 1 carrot;
• 1 bell pepper;
• chili pepper - to taste;
• 3 cloves of garlic;
• 1 bay leaf;
• a pinch of dill seeds;
• 1 horseradish leaf;
• 5 peas of allspice;
• a bunch of parsley;
• 30 g salt;
• 40 g sugar;
• 1 liter of water;
• 60 ml of 9% vinegar.

How to cook:

1. Wash the ingredients, cut the bell pepper into strips, coarsely grate the carrots.
2. Divide the cabbage into inflorescences and chop the greens.
3. Place horseradish leaf, bay leaf, hot and allspice peppers, and dill seeds into a clean jar.
4. Place inflorescences, carrots and sweet peppers on top.
5. Prepare the marinade: mix water with salt and sugar, bring to a boil, add vinegar. Pour into jars.
6. Cool and store in the basement or pantry.

Sauerkraut “Like barrel”

Barrel vegetables are distinguished by their crunch and elasticity, delicate and pleasant taste.

How to close you will need:

• 2.5 kg of white cabbage;
• 300 g carrots;
• 40 g salt;
• 10 g dill seeds;
• 10 g cumin;
• 3 bay leaves.

How to cook:

1. Wash the vegetables, chop and place in a bowl. Salt, add dill and caraway seeds, bay leaves. Knead with your hands.
2. Cover with a lid and leave for 2 days, piercing regularly with a wooden stick.
3. Place in jars and keep in a cool place.