A selection of delicious red cabbage recipes for the winter in a jar

Red cabbage is good in fresh salads. Its juice is also used to make natural dyes. This vegetable is also suitable for winter preparations. You will find the most successful recipes in this article.

Selecting and preparing red cabbage

Successful preparation of a snack largely depends on the choice of the vegetable itself. It is better to use large forks with tightly fitting leaves - they are easier to preserve and ferment.

Attention! Best time for pickling and pickling - early October. At this time, the forks reach technical maturity and contain the most useful substances.

Red cabbage is healthier than regular cabbage, as it contains twice as much fiber and four times as much carotene. The vegetable is low in calories, so it is often included in the diet.

The selected vegetable must be properly prepared:

1. The leaves of red cabbage are thicker than those of white cabbage. Therefore, it is better to chop it with a knife, and not with special devices.
2. To make the vegetable softer, crushed leaves are ground with salt. You can mash them slightly with a potato masher. Then they will release juice and become softer.
3. Some housewives recommend immersing the leaves in boiling water for 15 minutes. But this processing method is only suitable for recipes with minimal heat treatment.

The remaining components of the winter cabbage appetizer are prepared in accordance with the selected recipe.

How to deliciously preserve red cabbage in a jar for the winter: recipes

There are many recipes for making canned red cabbage, but housewives prefer to use simple options with available ingredients.

Here is a simple and quick to prepare cabbage recipe for the winter. The prepared appetizer is used not only as an independent dish, but also added to borscht and other soups.

Ingredients and proportions

The advantage of the classic recipe is that it does not require special ingredients. All components can be found in any kitchen.

For a three-liter jar take:

• 1 medium head of cabbage;
• 1 small beetroot;
• 5 cloves of garlic;
• 1 tbsp. l. dill seeds;
• a small piece of horseradish root (no more than 4 cm in length);
• 70 g each of salt and sugar;
• 1.5 liters of water;
• 2 tbsp. l. vinegar;
• 5 peas of allspice;
• 4 bay leaves.

If you need to prepare more snacks, the volume of ingredients is increased in proportion to the number of cans.

Cooking instructions

Preparing a vegetable snack from red cabbage does not take much time.

Step by step the dish is prepared as follows:

1. Washed vegetables are cut. The cabbage is divided into large pieces, and the peeled beets are cut into thin slices.
2. Place bay leaf, pepper, peeled horseradish, garlic and dill on the bottom of a sterilized jar. Beets are placed on top.
3. The container is filled to the top with cabbage.
4. The marinade is cooked separately: salt and sugar are dissolved in water, boiled for 5 minutes, vinegar is added and removed from heat.

The boiling marinade is poured into a jar and immediately rolled up. The workpiece is turned over with the lid down and left to cool at room temperature.

Recipe Variations

The classic recipe for red cabbage for the winter can be changed at will, supplemented with various ingredients.In this case, you get several options for tasty and healthy vegetable snacks for the winter.

Acute

Lovers spicy dishes They will appreciate a snack made from cabbage and other vegetables.

For the recipe you need:

• cabbage forks weighing 1 kg;
• 2 pcs. medium-sized carrots and red beets;
• 6 cloves of garlic;
• 2 tbsp. l. salt without a slide;
• 1 tbsp. Sahara;
• 0.5 tbsp. sunflower oil;
• the same amount of 9% vinegar;
• 1 tbsp. l. hot red pepper (ground);
• 1 liter of water;
• 4 peas each of black and allspice.

Prepare the snack like this:

1. Cabbage is cut arbitrarily - shredded into ribbons or cut into large cubes.
2. To make the appetizer look more elegant, beets and carrots are chopped on a special Korean grater. Garlic is cut into thin slices.
3. All vegetables are mixed in a large bowl or pan and placed in sterilized jars.
4. The spices are mixed in a separate plate and distributed evenly among the jars.
5. Prepare the marinade: dissolve salt and sugar in 1 liter of water, bring to a boil, add vinegar and oil, heat for no more than a minute and remove from heat.

The marinade should cool to about 80°C. After this, it is evenly distributed among the jars and hermetically sealed with metal lids.

Pickled

Red cabbage is very tasty and... pickled form. Vegetables prepared this way are considered healthier, since no vinegar or other preservatives are used for preparation.

Important! This product can only be stored in the cold. Owners of private houses place containers with cabbage in the basement, and residents of city apartments use the balcony for this purpose.

You will need the following ingredients:

• 5 heads of cabbage;
• 1 kg of sour apples (ideally Antonovka);
• 3 large onions;
• 1 tbsp. rock salt;
• Dill seeds.

Step-by-step preparation:

1. The forks are divided in half and then chopped into thin strips. The washed apples are cut in half and the seeds are removed. There is no need to peel the fruit, just chop it into slices. The peeled onion is cut into half rings.
2. Cabbage, onion and dill seeds are mixed in a separate container. Vegetables are salted and lightly kneaded with your hands.
3. The vegetable mixture is placed in a tall enamel pan or bucket. First add a layer of cabbage, then a layer of apples and continue until the container is full.
4. The workpiece is lightly crushed by hand, pressure is placed on top and left in a warm place for three days.

After this time, the vegetable preparation is laid out in separate jars, covered with plastic lids and stored in a cool place.

Canned in pieces

If the cabbage is too hard to shred, you can preserve in pieces. This will not spoil the taste of the vegetable. On the contrary, the workpiece will turn out very juicy and crispy.

Required ingredients:

• 8 kg red cabbage;
• 1 medium horseradish root;
• 3 table beets;
• 1 large head of garlic;
• 4 liters of water;
• 2 tbsp. vinegar 9%;
• 1 tbsp. table salt and sugar;
• 3 pcs. bay leaf.

Preparation:

1. The washed forks are divided into portions so that the leaves do not fall apart.
2. Peeled horseradish root is grated or crushed in a blender. Garlic is cut into thin slices or strips.
3. Sterilized three-liter jars are filled with a vegetable mixture. First lay out a layer of cabbage, then a layer of garlic and horseradish, then cabbage again. Layers alternate until the jar is full.
4. Prepare the dressing separately: dissolve salt and sugar in water, and after boiling, add grated beets.Spices are added to the same liquid, boiled for 5 minutes, and vinegar is poured at the end of cooking.

The marinade is cooled slightly and distributed evenly among the jars. Sterilize the containers 25 minutes after boiling in a pan of boiling water, placing a napkin on the bottom. After the container is rolled up, turned upside down and cooled at room temperature.

With vinegar

There is a quick recipe pickling red cabbage with vinegar. Cumin is also added to the snack, which gives it an unusual taste and aroma.

For preparation you will need:

• 1 kg cabbage;
• 50 g fine rock salt;
• 2 tbsp. l. vinegar 9%;
• 60 g sugar;
• 3 tbsp. l. sunflower oil;
• 1 liter of water;
• 3 bay leaves;
• 4 black peppercorns;
• 1 tsp. cumin.

Prepare the snack like this:

1. First, finely chop the cabbage and place it in a deep container. Season the vegetable with half the salt and cumin, knead lightly with your hands and add peppercorns.
2. The chopped cabbage should stand in the refrigerator for 5 hours.
3. Meanwhile, prepare the brine: pour water into a thick-bottomed pan, add the remaining salt, bay leaf and sugar. Stir the liquid and bring to a boil.
4. The cabbage that has released its juice is placed in dry, sterilized jars. The vegetable is compacted and poured with hot brine. Vegetable oil is poured on top.

The finished appetizer is covered with a nylon lid and left for a day in the refrigerator, after which the dish is served.

With raisins

The combination of red cabbage and raisins is considered very tasty. Dried fruits add sweetness to the vegetable and increase the nutritional value of the dish.

For a serving of salad prepare:

• 300 g cabbage;
• 1 carrot;
• 1 medium apple;
• 70 g raisins;
• salt, ground pepper and sugar to taste;
• 2 tbsp. l. vinegar 9%;
• 1 tsp. honey;
• 50 ml sunflower oil;
• greenery.

Step-by-step preparation:

1. The cabbage is finely chopped, sprinkled with salt and sugar and kneaded with your hands so that the vegetable releases a little juice.
2. The marinade is prepared separately: vegetable oil is mixed with honey and vinegar.
3. The washed apple and peeled carrots are grated on a coarse grater and added to the cabbage along with raisins.

The vegetable mixture is poured with marinade, mixed thoroughly and placed in jars. This appetizer is stored in the refrigerator and served at least a day later.

With sweet pepper

Bell pepper will help make a vegetable snack even more tasty and healthy. It tastes great with cabbage, and if you take a yellow or green vegetable, the dish will look very attractive.

Products you will need:

• 2.5 kg cabbage;
• 2 large bell peppers;
• 300 g onions;
• 1 tbsp. l. chopped dill;
• 2 liters of water;
• 2 tbsp. l. Sahara.

The dish is prepared like this:

1. The washed cabbage is chopped or chopped with a knife into thin strips. Peeled onions are cut into half rings.
2. The pepper, peeled from the stalk and seeds, is blanched in boiling water for 5 minutes and then cooled in ice water.
3. All vegetables are thoroughly mixed and lightly crushed with your hands. At the same stage, add salt, sugar and dill.
4. The workpiece is placed tightly in clean jars and sterilized for half an hour. No additional ingredients are required, and the water specified in the recipe is used to fill the pan in which the dish is sterilized.

After this, the jars are rolled up with metal lids, turned over and cooled. After this, the workpiece is transferred to a cool place for storage. It is not recommended to wrap rolled up jars, as this will cause the cabbage to become soft and lose its beneficial properties.

With beets

The combination of red cabbage and beets is considered one of the most successful. Beetroot juice gives the snack a very deep, beautiful color and a sweetish taste.

For preparation you need:

• 1 head of cabbage;
• 1 medium-sized beetroot;
• 1 carrot;
• 2 medium heads of garlic;
• 75 g sugar;
• 50 g salt.

Ingredients for marinade:

• 1 liter of water;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 130 ml vegetable oil;
• 4 tbsp. l. vinegar 9%;
• Add your favorite spices if desired.

Step-by-step preparation:

1. Thinly shredded cabbage is placed in a single layer in a pan. Beets cut into thick strips are placed on top.
2. Add grated carrots and finely chopped garlic to the vegetables.
3. Salt and sugar are poured on top. Cover the pan with a large plate or lid, put pressure on it and leave for 2-3 hours.
4. Meanwhile, prepare the marinade. Salt, sugar and spices are dissolved in boiling water. When the liquid has boiled for 3 minutes, add oil and vinegar and boil for another 15 minutes, stirring constantly.
5. Pour the prepared marinade over the vegetables in the pan, cover again and leave for a day, but without any pressure.

After this, the vegetable mixture is distributed into sterilized jars, closed with lids and left in the refrigerator for several days.

Terms and conditions of storage of blanks

Dishes made from red cabbage contain many vitamins, which are so lacking in winter. But so that the benefits of the vegetable are not lost, you need to store the preparations correctly.

You must follow these tips:

1. The finished appetizer or salad is stored in brine and removed from it immediately before serving. Thanks to this, more vitamin C is retained in vegetables.
2. Sugar or vinegar is usually used as a preservative.Cranberries, which are added during the cooking process, will also help increase shelf life.
3. To preserve the texture and benefits of the dish, it is better to place the jars in a cool place with a temperature of about 0°C.
4. It is advisable to place red cabbage preparations in jars in a dark cellar with a humidity of no more than 60%. Otherwise, the top part will begin to dry out.

The marinated snack can be stored in the refrigerator for about 3 months. Sterilized and rolled up with metal lids, the blanks are left in the pantry for up to 12 months.

Advice from experienced housewives

Since red cabbage is a seasonal vegetable, it is customary to ferment and pickle it in the fall, when the bulk of the harvest is harvested. At other times, the vegetable may contain nitrates, which reduce its benefits.

Advice. For canning, choose tight forks. They must be inspected and the top leaves removed - they may have cracks and damage.

Experienced housewives advise supplementing vegetable appetizers not only with onions, garlic and beets, but also with cranberries and lingonberries. The first makes the shelf life longer, and the second gives the dish a pleasant sourness.

Conclusion

Red cabbage is considered healthier than regular white cabbage, as it contains more vitamins and microelements. When properly prepared, the vegetable remains useful even after pickling or salting. The main thing is to strictly follow the recipes, and then for the winter there will be enough vegetable snacks in the cellar for the whole family.