Cabbage for the winter: recipes and preparations for every taste

In winter, the body especially needs vitamin support. Fresh vegetables are not always available due to the high price, and the taste of the product grown in the greenhouse leaves much to be desired. An excellent solution to this problem is to canned cabbage. Many nutrients are stored in it.

We have collected recipes for harvesting cabbage for the winter with the best reviews. We publish them in one article so that you can choose the cooking method to your taste.

Sauerkraut crispy cabbage for the winter

Sauerkraut

In 3 liter jars without vinegar

This is a recipe for sauerkraut without vinegar, in its own juice. For one medium fork, you need a small carrot, 1 teaspoon of salt, sugar, 10 allspice peas, 3 bay leaves. Here’s what you need to do to get a very tasty five-minute cabbage for the winter:

1. Wash cabbage. Dry her. When washing, water should not get inside, that is, you need to hold the forks by the head of cabbage.
2. Then cut in half and chop cabbage. This can be done with a knife or with a shredder. Cut the stump and discard.
3. Chopped cabbage mix in a wide bowl with sugar and salt.
4. Carrots can slice straws or grate using a coarse grater, mix.
5. Into cabbage and carrot mixture put spices – pepper, bay leaf, if desired, you can use dill seed, black cumin or anise.
6. Mix everything and put into clean, dry three-liter jars, pressing well. The cabbage should be tamped tightly so that after a while it will let out the juice.
7. Leave the jars in the room until the product is ready. Depending on the air temperature, the process will take from 1 to 3 days.
8. Several times a day, you need cabbage to pierce with a long sharp stick or knitting needle. At the same time, bubbles of gas formed during fermentation come to the surface.
9. Ready sauerkraut kept in the cellar, on the balcony or in the refrigerator.

If you do everything correctly, and do not crush the product, but gradually tamp it into a jar, you will get homemade crispy cabbage. This is a very useful five-minute preparation, because there are no unnecessary ingredients in the recipe. Everything is as simple, tasty and nutritious as possible.

In 3 liter jars without vinegar

In cans of sugar-free beets

This is a recipe for pickling cabbage with beetroot chunks. The result is not only tasty, but also a beautiful dish that will decorate the table on weekdays and holidays.

• For one fork weighing about 1,5 kg, take one large beet and half a head of garlic.
• If you wish, you can make a blank with parsley, one small bunch is enough.
• To prepare brine per liter of water, add 25 g of salt, a tablespoon of vinegar 9%.

Cooking steps:

1. Peel the beets and cut into slices. Cut the garlic into long slices. Chop the parsley. Mix everything.
2. Cut the white cabbage into squares with a side of about 2,5 cm.
3. Lay cabbage and beets with vegetables in a clean, dry jar.
4. In order to prepare the brine, add salt and vinegar to boiling water, and immediately pour the cabbage with the resulting mixture.
5. Cover the top layer with a whole cabbage leaf and place a small heavy load, for example, a weight or a can of suitable size.

The fermentation process usually lasts 3 days at room temperature. The finished dish must be removed to a cool place or refrigerator.

In cans of sugar-free beets

Petal

Pelustka is a traditional cabbage in slices for the winter. It is not difficult to prepare it, but it is advisable to choose mid-season and winter varieties, they are most suitable for such a harvest.

• For a large head, weighing about 3 kg, you need to take 3 carrots and 2 medium-sized beets.
• For the marinade, you need to prepare 2 tablespoons of salt, 200 g each vinegar 9%, sugar and refined sunflower oil.
• You can add garlic and herbs to taste.

Cooking steps:

1. Wash the cabbage, dry it and chop it coarsely.
2. Put cabbage, carrots and beets cut into thin slices, chopped garlic and herbs in a prepared container very tightly.
3. To prepare the marinade, boil water, dissolve the sugar and salt in it, and then add the vinegar and oil.
4. Pour the prepared hot marinade in a thin stream.
5. Put a plate on top and put a load. For this purpose, you can use a jar filled with water.
6. Hold the product at room temperature for 8-10 hours, and then put it in a cold place.

It turns out a spicy, tasty kale for the winter.

Petal

Classic in brine

A simple and popular recipe. For the convenience of the calculation, we give the number of components per one can of 3 liters.

You will need:

• 2 kg cabbage,
• Bay leaf,
• one large carrot,
• 1,5 L of water,
• 2 tablespoons of salt
• 2 tablespoons of sugar.

Cooking steps:

1. Boil water, then cool slightly. Add sugar, salt and stir.
2. Chop the cabbage. Grate the carrots on a coarse grater.
3. Put the vegetable mass tightly in a jar, adding spices.
4. Pour in the brine to a level of 0,5 cm above the mass.
5. Place the jar in a bowl or deep plate and cover with a clean cloth.
6. Leave for several days at room temperature until tender, periodically make punctures to the bottom with a wooden stick or knitting needle and add juice from a bowl to a jar.
7. Store the finished cabbage in a cool place.

This method of pickling cabbage is also called cold. The product can be used as a stand-alone snack or as an ingredient for other dishes. The dish decorated with green onions looks very bright.

Classic in brine

In brine with additional ingredients

Various ingredients can be added to cabbage. We suggest trying the recipe with horseradish and bell pepper. This preparation successfully combines spicy and sweet taste. Such a delicious product will not last long in the refrigerator. They will be eaten very quickly.

For a three-liter jar of the finished product you will need:

• 2 kg cabbage,
• 4 things. bell pepper
• 2 large carrots,
• 1 garlic head,
• 1,5 Tbsp salt,
• a glass of vinegar 9%
• a glass of sunflower oil,
• Spices to taste.

Cooking steps:

1. For the marinade, combine sunflower oil with salt and boil for 5 minutes. Add vinegar at the end, cool.
2. Chop the cabbage, cut the bell pepper into strips and grate the horseradish, carrots and garlic. Mix all vegetables and spices.
3. Tamp the vegetable mixture into jars, pour over the cooled brine.
4. Cover and store in a cool place. The product will be ready in 3 days.

Sweet pepper and horseradish add spice to cabbage. This is a very unusual combination of ingredients. On a plate, such an appetizer looks very beautiful, and the taste is not worse than the picture.

In brine with additional ingredients

Whole heads of cabbage or halves

For those who do not want to spend a lot of time shredding, or just want to try a new method of fermentation, we recommend fermenting fork cabbage for the winter with whole heads or halves.

Small to medium sized cabbages work best for this recipe. no signs of stagnation, rot or frostbite.

Ingredients:

• White-headed beauty – 10 kg
• Salt – 0,3 kg
• Sugar – 70 grams
• Ground chili pepper – 1 teaspoon
• Water – 8 liters

Cooking steps:

1. Remove the top leaves from the heads of cabbage and cut the stump with a triangular cut. It is important to cut the stalk so that the brine gets inside the head of cabbage.
2. Cooking the brine. Add salt, chili, sugar to the water, bring to a boil. Stop heating and leave to cool to room temperature
3. We put the heads of cabbage in a barrel, restoring the bottom and rows with leaves
4. Fill the barrel with brine, press the contents with oppression and leave to ferment at room temperature. We make punctures every two days to release carbon dioxide.
5. After 2 weeks, sauerkraut with whole forks is ready, you need to store it on the balcony or in a cool place.

Such heads of cabbage, prepared for future use, are good as an independent dish, as well as a side dish or preparation for cabbage soup or borscht. The recipe is just a godsend for those who like to crunch the cabbage, and the chili pepper gives it a spicy, spicy taste.

• Cut out the stump
• Heads of cabbage in a barrel
• Ready fermented halves

Marinated under iron lids

Cabbage under iron lids is stored longer, and therefore the recipes have their own characteristics. We will describe three popular ways to preserve kale.

Marinated under iron lids

In 3 liter jars in brine

Both mature and early cabbage is pickled in brine under metal lids for the winter.

Based on one three-liter jar, you will need:

• forks weighing 2,5 kg,
• 1 carrots,
• a tablespoon of sugar
• 15 black peppercorns,
• 1 liter of water.

Cooking steps:

1. Shred the cabbage, grate the carrots on a coarse grater, put the vegetables in a large bowl or saucepan and stir without rubbing.
2. Sterilize jars, fill with vegetable mixture. As you fill, add black peppercorns to taste. Tamp the mixture lightly by hand.
3. To prepare the marinade, add sugar and salt to a liter of cold boiled water. Stir, pour into a jar of vegetables.
4. Place the jar in a bowl or deep plate, cover with a lid. Leave for several days, periodically pierce to the bottom with a wooden stick or knitting needle.
5. Pour the juice poured out of the can back.
6. After the product is fermented, roll up the jar and put it in the cellar or on the balcony.

This is a canned cabbage with a long shelf life. It can be made in the summer as a blank for the winter.

Pickled cabbage in 3 liter jars

With beets and vinegar

For harvesting in the winter under an iron lid, you can also pickle cabbage with various vegetables. Very tasty combination with beets. It turns out a tender, crispy cabbage.

For one middle head you need:

• 5 cloves of garlic,
• 2 carrots,
• 1 beets,
• black peppercorns,
• dill seed,
• Bay leaf.

Marinade is done in the following proportion:

• 1 liter of water,
• 2 Tbsp salt,
• 3 tablespoons of sugar,
• 1 teaspoon citric acid.

Lumpy allowance. Cooking steps:

1. Cut the washed cabbage into large pieces.
2. Cut the beets, carrots into slices, peel the garlic.
3. Sterilize banks. Place the carrots, beets and garlic on the bottom. Fill the rest with cabbage wedges, put spices on top.
4. Boil water and pour over vegetables.
5. Drain the water into a saucepan, measuring the amount to calculate the proportions of the ingredients for the marinade.
6. Bring water to a boil, add salt, sugar and citric acid.
7. Pour marinade over the jars, roll up with sterile lids and turn over to cool.

Carrots and beets add a sweet flavor to this product, while garlic adds zest. It turns out very tasty cabbage in pieces for the winter.

With beets and vinegar

In chunks, layers with carrots

This recipe has one interesting feature. Those who taste kale cooked with it always ask for supplements. After all, it turns out to be crunchy and unusually tasty.

For a three-liter jar you will need:

• 2,5 kg cabbage,
• 1 carrots,
• a small bunch of parsley
• head of garlic.

For the marinade you need:

• 1,5 L of water,
• a glass of vinegar
• 100 ml of sunflower oil,
• 2 tablespoons of sugar,
• 3 tablespoons of salt.
• From spices, you can add bay leaf and peppercorns to taste.

Cooking steps:

1. To prepare the marinade, you need to mix the necessary ingredients, boil the resulting mixture, and cool it.
2. Cut the cabbage into large pieces, grate the carrots on a special grater, or cut into pieces. Peel the garlic. Wash the greens.
3. Divide the cabbage into slices and start stacking. After each layer, make a layer of other vegetables.
4. Pour the cooled marinade in a thin stream into the jar until it covers the vegetable mixture.
5. After a day, check the amount of juice, top up the marinade if necessary. Close with lids.

Pickled cabbage can be kept cool throughout the winter. It is not difficult to prepare it, and the result will delight you. Serve the finished dish in a deep plate as an independent snack.

In chunks, layers with carrots

Salads

Cabbage salads with vegetables are a great option for winter preparation. They contain many nutrients and taste great.

With bell pepper

To prepare this bright vitamin salad, you need to take:

• 5 kg cabbage,
• 1 kg of Bulgarian pepper,
• 1 kg carrots,
• 1 kg of onions
• 1,5 glass of sugar,
• 2 cups of sunflower oil,
• 4 tablespoons of salt.

Cooking steps:

1. Chop the cabbage, grate the carrots on a coarse grater, chop the bell pepper into half rings, chop the onion. Combine all vegetables.
2. To prepare the marinade, dissolve the sugar and salt in sunflower oil.
3. Pour the marinade over the vegetable mixture and stir.
4. Sterilize the jars and put the vegetable mixture in them, tamping tightly.
5. Preserve with sterile lids.

This salad perfectly complements meat and potato dishes. When serving, you can decorate the finished dish with herbs.

With bell pepper

With cucumbers, peppers and tomatoes

For the winter “Kuban” salad you will need:

• 1 kg of tomatoes,
• 1 kg cabbage,
• 1 kg of sweet pepper,
• 500 g onion
• 500 g carrots,
• 1,5 Tbsp salt,
• 100 d Sahara
• 150 ml vinegar 9%,
• 250 ml of sunflower oil,
• bay leaf and peppercorns to taste.

Cooking steps:

1. Chop the cabbage, salt, knead until the juice is released.
2. Chop tomatoes and cucumbers as for a regular salad.
3. Cut the onion into half rings. Peppers, carrots – straws.
4. Mix vegetables, add sugar, the rest of the salt, sunflower oil, spices and a third of the vinegar.
5. Leave to marinate for 1 hour. Then put on medium heat, bring to a boil.
6. Reduce heat, leave to simmer for 7-8 minutes.
7. Add the rest of the vinegar and mix gently.
8. Put the mixture in pre-sterilized jars, roll up.
9. Turn over and leave in this position until it cools completely.

Store the salad in a cool place. It is ready to serve as soon as the can is opened.

With cucumbers, peppers and tomatoes

With green tomatoes

Delicious unripe tomato appetizer. To prepare this blank, you need to take:

• 1 kg strong green tomatoes
• 1 kg cabbage,
• 2 bulbs
• 2 pieces of bell pepper,
• 100 d Sahara
• 30 g salt,
• 1 cup apple cider vinegar 6%
• pepper peas.

Cooking steps:

1. Cut the washed tomatoes into slices.
2. Chop the cabbage, chop the onion, cut the pepper into strips.
3. Stir the vegetables by adding all the salt.
4. Put the mixture in an enamel container, place a plate on top and press down with a load.
5. Leave on for 12 hours at room temperature.
6. Drain the separated juice.
7. Add sugar, vinegar, spices to vegetables.
8. Simmer over medium heat for 10 minutes.
9. Sterilize the jars, put the salad in them, roll up the lids.

This salad is well served with poultry and fish dishes. A savory snack disappears from the table in an instant.

With green tomatoes

Harvesting stuffed cabbage

Ready-made cabbage leaves greatly simplify the preparation of cabbage rolls. Time is saved, and the taste of the dish does not suffer at all, on the contrary, it becomes better.

To prepare for 2 fork of late varieties of white cabbage, you need:

• 1,5 L of water,
• 1,5 tablespoons of salt,
• Bay leaf,
• pepper peas.

Cooking steps:

1. Cut the stump, cut off the thick upper leaves.
2. Dip the head of cabbage in boiling water for 1 minute, remove and remove the leaves. If the lower ones are difficult to remove, repeat steaming or pour over with boiling water.
3. Sterilize three-liter jars.
4. Put spices at the bottom.
5. Put several cabbage leaves on top of each other, roll up and send to the jar. Do this with all the leaves.
6. Dissolve the salt in water. Boil the brine and pour a thin stream into the jar.
7. Close the jar with a tight nylon lid, let cool and put in a cool place.

It is better to take medium-sized forks so that the size of the leaves is suitable for cabbage rolls. If the leaves are too large, they can be cut.

Harvesting cabbage leaves for stuffed cabbage

Dressing for borsch

For borsch dressing you need:

• 3 kg of beets
• 1 kg of onion,
• 1 kg carrots,
• 1 kg cabbage,
• 1 kg of tomatoes,
• 1 a glass of sugar,
• 1 a glass of vegetable oil,
• 3 Tbsp salt,
• 125 ml table vinegar.

Cooking steps:

1. Grate beets and carrots on a coarse grater.
2. Shred cabbage.
3. Chop the onion.
4. Separate the tomatoes from the stalks, finely chop.
5. Place vegetables in a large enamel pot in this order: beets, tomatoes, carrots, onions, cabbage.
6. Add sunflower oil, salt, vinegar to the vegetable mixture and mix well.
7. Put the pan on the stove, after boiling, reduce the heat and simmer for about half an hour.
8. Sterilize banks.
9. Arrange the dressing in jars, seal with lids, leave to cool.

The finished dressing can be stored even at room temperature. This blank saves the housewife’s time and does not contain harmful additives that are in store counterparts.

Dressing for borsch

Conclusion

We have published the most popular and demanded recipes for preparing cabbage for the winter. It is a versatile vegetable. Cabbage can be fermented, salted, pickled, both separately and in combination with other vegetables. It is a part of delicious salads, it is useful for borscht and cabbage rolls. You can make many dishes of Russian, Ukrainian and Belarusian cuisines from a fermented product.

Experiment, try to prepare cabbage according to our recipes, make your family’s daily menu healthy and varied. Good luck with your culinary achievements.

Grandma sours the most delicious cabbage

Sauerkraut for the winter. Grandma’s recipe