What cabbage will come to the winter table. Harvesting cabbage for the winter

Sunny vitamin summer is characterized by the appearance of tasty and healthy vegetables, which are important not only to enjoy in season, but also to make preparations for future use in order to extend this season as long as possible. We bring to your attention a recipe for a delicious and healthy salad of fresh white cabbage with the addition of Savoy cabbage.

In addition to two types of cabbage, it is planned to pack cucumbers, tomatoes, red and yellow peppers, and onions in jars. In winter, you will have a vitamin garden summer prepared for the future on the shelves of the pantry. Salad can be used in winter as an independent snack, as well as in addition to meat and fish dishes, as a side dish or in addition to a side dish. Preparing such a salad is not at all difficult.

Ingredients for about 10 liters of salad:

• young white cabbage - 3-4 kg
• savoy cabbage - 1 kg
• cucumbers - 1 kg
• tomatoes - 2 kg
• carrots - 1.5 kg
• sweet red pepper - 2 kg
• sweet yellow pepper - 1 kg
• onion - 1 kg
• salt, ground black pepper

For filling:

• vegetable oil - 4 cups
• vinegar - 4 cups
• water - 1 glass
• salt - 6 tbsp. spoons
• sugar - 12 tbsp. spoons
• allspice in grains - 6-8 pcs.
• bay leaf - 3 pcs.

Young cabbage salad for the winter. Cooking:

1. Peel the young white cabbage from the upper damaged leaves and chop finely. Shred the savoy cabbage in the same way and place the mixture in a large bowl.
2. Wash the cucumbers, cut off the ends and, without peeling, cut into slices. Cut the tomatoes into cubes, pepper, removing the seeds and internal membranes, cut into strips.
3. Peel the carrots, rinse and grate on a grater with a medium grid. Peel the onion, rinse with cold water and cut into thin feathers. Place the chopped vegetables in the bowl with the cabbage.
4. Lightly salt the mixture of vegetables, pepper, mix and leave for 30-40 minutes. During this time, the vegetables will slightly release the juice and slightly decrease in volume. In the meantime, wash the jars and sterilize them any way you like.
5. Arrange the salad in prepared jars, pour hot marinade filling, cover with lids and sterilize in a saucepan filled with water to ¾ of the height of the jars with a dense cloth at the bottom.
6. Sterilize jars of salad for 15 minutes from the moment the water boils in the pan. Then remove from water, seal tightly or screw caps on and turn upside down until completely cool. Put the young white cabbage salad with savoy cabbage in a darkened pantry, where it can be successfully stored at room temperature until winter and all winter.

Bon appetit and delicious preparations!

Fresh cabbage billet, rolled up in a jar, refers to dishes that, in terms of vitamin composition, will not be inferior to a salad of fresh vegetables. Many canned salads can be eaten after they have cooled. But the longer they stand, the richer the taste will be.

Cabbage salads are especially good if supplemented with various vegetables. For example, carrots, onions, sweet peppers. All snacks are similar to one another, but by adding this or that vegetable, she will sparkle with new flavor notes. Spices and herbs are an integral part of these salads, they will add flavor and piquancy.

With proper processing, following the recipe, they are stored for a long time. Cook, indulge yourself with delicious, replenish your piggy bank of recipes. Be sure to check out the recipes below.

A classic fresh cabbage salad recipe for the winter - you will lick your fingers

This recipe is easy to prepare. Of all the existing recipes, the taste is absolutely not inferior to freshly prepared ones. Cabbage will be juicy, very crispy, perfectly complement the main dishes.

We will need:

• Cabbage - one kg.
• Carrots - 4 pcs.
• Garlic - 5 cloves
• Vegetable oil - ½ cup
• Water - ½ cup
• Sugar - ½ cup
• Salt - one tbsp. l.
• Vinegar 9% - 10 tbsp. l.

Cooking:

Shred the cabbage with a knife or a special tool

Rinse the carrots well, remove the skin with a vegetable peeler. Grind on a coarse grater

We disassemble the garlic into cloves, pass through the press

Combine the prepared ingredients in a large bowl, mix well.

Pour vegetable oil into a saucepan with water, pour salt and sugar. We put on fire, we wait for boiling. As soon as the sugar dissolves, remove from the stove.

Add vinegar to the brine, pour vegetables. Mix well, rubbing the vegetables in your hands. Cover the pan with a lid, set aside for 3-4 hours. We lay out the salad in prepared, pre-sterilized jars, twist the lids and send to a cool place.

Bon Appetit!

Delicious fresh cabbage salad with bell pepper without cooking

Cabbage is a very tasty and vitamin vegetable, and this preparation is a combination of useful substances. But if you add bell pepper to it, then this salad can please the most strict gourmet.

We will need:

• Cabbage - one kilogram
• Bulgarian pepper - four pcs.
• Onion - one head
• Vinegar 9% - 200 ml.
• Sugar - three tablespoons
• Vegetable oil - half a glass
• Salt - two tablespoons

Cooking:

Cut the head of cabbage in half, chop into thin strips

Rinse the bell pepper, cut the stalk, free from seeds, chop into thin strips

We clean the onion from the husk, rinse, cut into thin half rings

We will send all the vegetables to a deep saucepan, add vinegar, sugar, salt and sunflower oil.

Mix the resulting vegetable mass well, cover and leave to soak in seasonings for about 2 hours. We lay out the finished snack in sterilized jars, close it under an iron lid. We store in a cool place.

Bon Appetit!

Cabbage and carrot salad with vinegar for the winter in a jar

This appetizer is tasty and very appetizing in appearance. Perfect for second courses, excellent as an appetizer

We will need:

• White cabbage - 5 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Sweet pepper - 1 kg.
• Sugar - 1 glass.
• Vegetable oil - 1 cup.
• Vinegar 9% - 1-1.5 cups.
• Salt - 3-5 tbsp.

Cooking:

Rinse the carrots well, peel, chop on a coarse grater

Rinse the pepper, free from seeds, cut into strips

Remove the top leaves from cabbage heads, cut into two or four parts, chop very finely. Salt, grind in the palms, until the juice appears

Peel the onion, chop into thin half rings

We spread the prepared vegetables in a deep container, add the dressing. To do this: salt, sugar, sunflower oil and vinegar, mix. Mix salad well with dressing.

We spread the snack in jars well washed with soda, tamp with a wooden pusher. We store the workpiece in a cool place
Bon Appetit!

Cabbage salad with cucumbers, bell peppers and tomatoes for the winter

This preparation is quite light, tasty. The cabbage is very crispy, and the cucumber adds a unique fresh flavor.

We will need:

• Cabbage - 3 kg;
• Tomatoes - 3 kg;
• Onion - 1.8 kg;
• Cucumbers - 1.6 kg;
• Carrots - 1.8 kg;
• Pepper - 900 g;
• Sugar - 400 g;
• Vegetable oil - 200 ml;
• Bay leaf - 1 piece per jar;
• Pepper

Cooking:

Shred the cabbage into thin strips

We clean the carrots, wash, rub on a coarse grater

We free the pepper from the stalk and seeds, cut into small pieces

Cut cucumbers into cubes

Onion cut into cubes

We rub the tomatoes on a grater, first it is better to remove the skin from them. Scald them with boiling water, it can be easily removed.

Carrots and onions, sauté in hot sunflower oil. We put it in a saucepan, send the rest of the vegetables there, pour in the oil. We put on fire, boil for 40 minutes.

We pack in jars, roll up the lid, cover, leave to cool.

Bon Appetit!

The recipe for a delicious cabbage salad with beets without sterilization

By mixing cabbage with beets, we get not only a stunning color, the appetizer will delight you with a crunch. Beetroot gives the dish a more delicate taste. Try it, you will definitely like it

We will need:

• Cabbage - 1 head
• Carrots - 4 pcs.
• Beets - 2-3 pcs.
• Garlic - 4-5 cloves
• Water - 1 liter
• Salt - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 100 ml.
• Vegetable oil - 2 tbsp. l.
• Black peppercorns - 10 pcs.
• Allspice - 6 pcs.
• Bay leaf - 2 pcs.

Cooking:

We cut the head of cabbage into large pieces, such that they pass through the neck of the jar

Carrots washed, peeled, cut into circles

We wash the beets, clean them, grind them with thin plastics

We disassemble the garlic into teeth, finely chop

Arrange the ingredients in jars. The first layer is beets, then garlic, on top of a mug of carrots. We send bay leaf, black and allspice. Then we put the cabbage, tamping well with a wooden pusher. Repeat the layers until the jar is full.

Pour salt, sugar, vinegar and vegetable oil into boiling water. Pour filled jars with boiling marinade.

Close with plastic lids, leave at room temperature. After 2 days, the salad is ready. We store in a cool place.

Bon Appetit! Good luck preparing!

Video recipe for cabbage salad with mushrooms for the winter

Designed for the winter. This seemingly simple and familiar culinary ingredient, with the right selection of proportions, can surprise even the most inveterate gourmets. Below are the most popular and delicious recipes that are easy to perform and even novice cooks can do.

How to choose for workpiece

When choosing a cabbage head, you should follow these recommendations:

• pick up a head of cabbage and carefully feel it. If it becomes soft when pressed or changes its shape, then feel free to put it aside, such a fork is not suitable;
• there should be no spots or cracks on the surface of the leaves;
• the vegetable should have a characteristic pleasant fresh smell;
• carefully examine the stalk: it should be at least 2 cm long, have a white color. Only in this case, a head of cabbage suits you;
• it is advisable to choose a vegetable with green leaves. This will guarantee that he was not frozen in winter;
• the weight of the head must be more than 1 kg. The ideal option is from 3 to 5 kg.

Important! It must be remembered that not all varieties of this vegetable are suitable for harvesting. The most suitable varieties are mid-season and late.

By following these tips, you can pick up delicious and healthy heads of cabbage that will make your preparations the most delicious.

salting

Cooking salted cabbage for the winter is a little different from pickling it. Below is a recipe for a delicious and proper salting in beets.

Ingredients

For 4-5 liters you need:

• 1 cabbage head;
• - 2 pcs.;
• - 1 PC.;
• - 1 tbsp. l.;
• 1 small hot pepper;
• - 5 pieces.;
• black peppercorns - 10 pcs.;
• - 2 pcs.;
• - 1 umbrella;
• - 2-3 branches.

In order to prepare a marinade for 1.5 liters of water, you need:

• half a glass of sugar;
• half a glass of sunflower oil;
• salt - 2 tbsp. l.;
• half a glass of vinegar.

Cooking

In order to cook delicious salted cabbage, follow these steps:

1. Cut the vegetable into large pieces, but so that they pass into the jar.
2. Peel and cut them into small round pieces.
3. Be sure to sterilize jars before use. Put all the spices, greens on their bottom, then tightly fold finely chopped cabbage heads with beets and carrots.
4. In order to prepare a delicious marinade, pour salt and sugar into water, add sunflower oil there. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
5. Pour the still hot marinade into jars with vegetable mixture, then cover with lids and leave to sterilize for half an hour. Roll up the banks, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.

Delicious salted cabbage for the winter is ready!

Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "caputum", i.e.« head» , which corresponds to a rather peculiar form of this vegetable.

Pickled

1. First, the brine is prepared, that is, we dissolve the salt in hot water.
2. The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
3. The resulting mixture is dropped in parts into a chilled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Do this with the entire mixture.
4. Put all the cabbage in jars, tamping it well, close with polyethylene lids and leave for the whole night.
5. After a day, take the jars to the cold.

That's how easy it is to cook a delicious preparation of this vegetable! Bon Appetit!

Did you know?Cabbage began to be cultivated in ancient Egypt in the 15th-10th centuries BC.

Marinated

Inexpensive, low-calorie, and most importantly, pickled cabbage will become a useful and very tasty addition to your table for the winter. The recipe for its preparation is very simple and does not require much time.

Ingredients

If you want to pickle a vegetable so that it has a juicy and unique taste, then you will need:

• - 1 kg;
• - 3 pcs.;
• - 2 pcs.;
• allspice peas - 4 pcs.;
• - 1/4;
• - 3 pcs.

To prepare the marinade:

• water - 300 ml;
• salt - 70 g;
• sugar - 220 g;
• 4% apple cider vinegar - 300 ml.

Cooking

So, the recipe consists of the following:

1. Cut the head into strips, and grate on a large grater, cut into half rings. Next, everything needs to be mixed in a special container, add there, peppercorns and grate a little nutmeg.
2. The marinade is prepared as follows: water is boiled, then salt and sugar are added there. After a minute, everything is removed from the fire, and vinegar is poured.
3. Pour the prepared vegetable mixture with the prepared marinade. After that, press down the cabbage with any load so that it is completely in the marinade.
4. After 6-7 hours, arrange the already slightly pickled vegetables in jars, closing them with polyethylene lids.

Important!It is best to store jars in a refrigerator or cellar at a temperature of +3..+4°C.

A unique appetizer is ready!

Another popular and very tasty cabbage preparation for the winter is a salad cooked in jars. Even in winter, you will feel like you are eating a freshly prepared summer vegetable salad.

Ingredients

Based on 8 half-liter cans of salad, you will need:

• any grade - 2 kg;

Crispy and appetizing cabbage for the winter is one of the simplest and most useful preparations. It can be eaten on its own or as a savory snack, or used as an ingredient in complex salads and soups.

Pickled cabbage for the winter

I must say that preparing snacks for the winter period is a profitable business.
Firstly, it is fast, since chopped vegetables must be poured with marinade and wait 1-2 days.
Secondly, this is a budget option for harvesting, especially if all the vegetables are grown in their own garden.
Thirdly, it is low-calorie and tasty, so when eating cabbage, you do not need to worry about the fact that this will somehow affect the figure.

The main ingredients are cabbage, large carrots and a few cloves of garlic.

Other components:

• sugar - 30 g;
• salt - 2 tbsp. l. without a slide;
• vinegar - 5 ml.

The last ingredient can be replaced with natural vinegar. Lemon juice or citric acid powder is often used instead. Pickled cabbage requires a standard set of spices - laurel, black and allspice.

Celery, cloves, cinnamon, coriander or dill seeds can be added if desired.

Procedure:

1. Shred the cabbage. Carrots can be cut into neat circles - it looks very impressive.
2. Put peeled garlic, laurel and pepper on the bottom of the jar. Fill it tightly with vegetable mass.
3. Boil 1000 ml of water, salt, sugar and cook over low heat for 7-8 minutes.
4. Pour the vegetable mass with marinade and only then add vinegar.

It remains to close the jar with a lid, place in a warm place until it cools completely.

How to pickle cabbage in jars?

It is more convenient to salt cabbage in jars.

For a large head of cabbage you will need the following products:

• carrots - 0.5 kg;
• salt - 40 g;
• sugar - 20 g;
• laurel - 3 leaves;
• dill - a few seeds.

Cabbage in jars is one of the most convenient ways to pickle.

Cooking:

1. Chop prepared vegetables.
2. It is good to mash the cabbage with salt until it gives juice. Then add the rest of the ingredients and mix vigorously.
3. Put the mass in jars, carefully tamping it.