Red cabbage sauerkraut: recipes with various ingredients, cooking red cabbage with white cabbage

All members of my family love crispy spicy cabbage, sauerkraut with pepper or garlic. Such an appetizer is good in the autumn-winter time, since it contains vitamins (in particular, vitamin C), which are so necessary for our body. In this article, I will tell you my favorite delicious recipes for sauerkraut in a jar for the winter.

Ingredients

cabbage - 2.5 kilograms,
water - 1 liter,
vinegar - 4 tablespoons,
salt - 70 grams,
sugar - 70 grams,
bay leaves - 6 pieces,
clove buds - 1 teaspoon,
black peppercorns - 1 teaspoon,
allspice peas - 1 tablespoon,
garlic - 1 head.

How to cook pickled red cabbage for the winter

Finely chop the cabbage, add one tablespoon of salt. Grind the cabbage with salt, but not too intensely, since after pickling it should remain firm and crispy.

The dishes are tightened with plastic wrap or covered with a lid and placed in the refrigerator overnight. Seasonings are placed in two sterilized jars, dividing them equally. Garlic can be discarded by replacing it with two or three slices of hot red pepper. In the first case, the taste will turn out to be spicy, in the second - spicy.

During the night, the cabbage becomes a little softer, but a little juice is released. Red cabbage is usually harder and tougher than white cabbage, so you have to resort to this procedure. Prepared cabbage is transferred to jars.

Pour 2 tablespoons of vinegar into each liter jar. If a more acidic marinade is desired, then add three tablespoons, but this is the maximum rate.

The water is boiled, sugar and the remaining salt are added. The cans are filled with hot fill. If the cabbage is not planned to be stored for a long time, then 2 tablespoons of oil are poured into each jar. They wait for the marinade to cool, put the jars in the refrigerator, after two days the salad can be served. Jars intended for winter storage are treated differently, they are sterilized within 15 minutes. Warm water is poured into the pan, its level should be 2-3 centimeters below the upper edge of the cans.

When sterilizing, the jars must be covered with lids.

Sealed hot jars of red cabbage are turned over and covered with a cloth. Such cabbage is stored for a long time. Before serving, the cabbage is kept in the refrigerator for several hours, then transferred to a deep bowl along with the marinade. If it is supposed to serve in portions, then the marinade is decanted, and the cabbage is poured with sunflower oil, sprinkled with fresh herbs.

Cabbage with a red hue in its appearance most of all resembles a white-headed analogue. But for some reason, she rarely finds a free spot in our gardens. The main difference between such a vegetable is the foliage of a red-purple hue. It has no less positive features than the familiar to everyone. It contains the same beneficial elements, to which should be added anthocyanin, which gives the leaves their characteristic color. This vegetable contains more sugar, protein, minerals, vitamins. The product is recommended for people suffering from iron deficiency in the body.

It should be noted that such cabbage does not have a specific smell, like white cabbage. This makes the cooking process much more enjoyable.The apples in this recipe impart a characteristic sweet and sour flavor. But you should select small green apples.

Ingredients:

cabbage - 5 kilos;
apples - 1 kg;
onions - 3 heads;
salt - 200 gr;
cumin - 20 gr.

Cooking method:

The apples are washed, the middle is removed, cut into strips.
The cabbage is chopped, sprinkled with salt, kneaded well by hand.
The onion is cut in half rings, mixed with cabbage and apples.
We fall asleep the caraway seeds and stir everything again.
We set the load on top, leave the container for three days in the room.
Next, the container with cabbage is moved to the cold.

This recipe makes an excellent appetizer.

Red sauerkraut

We ferment red cabbage in the same way as white cabbage, but there are some nuances. Firstly, its leaves are thicker, and very wrinkled, so it is difficult to cut it with a shredder. I take a regular knife and cut each segment individually. I prefer medium, not narrow noodles.

red cabbage cut a head of cabbage slicing with a knife Secondly, this cabbage does not tolerate any additives, except for salt - 20 grams per kilogram. That is, you don't need to put any carrots, apples, or cabbage stumps, otherwise the final product will turn out to be disgustingly soft. I do not throw away the cabbage stumps, but I save them for the borscht. The rest of the techniques are common. I salt the chopped cabbage and first crush it with a crush to let the juice go. Then I put it in a jar and tamp it there too. Then I add a second kilogram, just as depressed. I take 2.5 kilograms of cabbage for a three-liter bottle. it is necessary to suppress the cabbage, put it in a jar and again suppress fermentation in progress. The jar is not filled to the top, there is a place for fermentation. It starts on the second day and lasts an average of a week. During this period, the color of the product changes: the unpleasant bluish tint disappears, the cabbage is evenly colored, the white veins turn red. This is due to the acid. I noticed for a long time that fresh cabbage, if boiled, looks better with the addition of something sour - tomatoes or Antonovka. I used to marinate it with Antonovka in jars. pickle from red cabbage tasting in a week Sauerkraut is also very tasty. Then you can cook red cabbage soup, or borscht, or bigus from it, make a vinaigrette - in principle, everything is like from white cabbage. In Siberia, cabbage is usually fermented in November, before the onset of frost, and after fermentation, it is packed in bags and taken out on the veranda. So I did it: I put it in 200-gram portions in bags and put it out in the cold. My refrigerator is already turned off for the winter. for freezing - in portions Continued here. The entry was posted in sections: personal experience of readers, pickling, recipes, sauerkraut, cabbage dishes, cabbage preparations

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How to salt purple cabbage with lingonberries

Lingonberry berries will add a special piquancy to the cabbage. Remember.

Ingredients:

cabbage - 1 kg;
honey - 50 - 70 gr;
green apple - one;
berry - 300 gr;
salt.

Cook together:

The cabbage is finely chopped, salted.
The lingonberry is washed, the apple is cut into slices.
Berries, apple and cabbage masses are mixed, honey is added.
Everything is tightly packed in jars until the juice appears.
The jars are placed in a cool place, after a day it is necessary to pierce the mass to release the juice.

Ready in three days. When using this recipe, some add quince. It should be taken no more than fifty grams, cut into small pieces.

White and red cabbage recipes for the winter

Kvassim in the usual way, memorize the cooking recipe.

Ingredients:

red cabbage - 500 gr;
white cabbage - 700 gr;
carrots - 100 - 150 gr;
water - 1 liter;
salt - 1 large spoon with a mountain (only not iodized);
granulated sugar - a spoon without a top.

Cooking procedure:

You should not rinse the cabbage. Remove the top sheets and stumps, cut off defective spots, cut into four pieces.
Grate the carrots on a coarse grater.
Cabbage is chopped alternately, laid out in layers in a container, wakes up with grated carrots.
We prepare the brine, taking water, salt and granulated sugar for this.
Slightly mix the cabbage in a container, ram it so that the level does not reach ten centimeters to the edge of the dish.
Pour the brine until the cabbage layer is covered.
We spread the circle, press it with a load (a flat plate and a half-liter jar filled with water).
The container must be in the room for fermentation to begin. It is best to withstand the temperature regime from fifteen to eighteen degrees Celsius. Every day, the cabbage mass must be pierced or stirred in order to remove the fermented gas. Remove the resulting foam with a clean spoon. After five days, the cabbage is ready to eat. It can be spread out in a liter container, filled with brine and stored in a cool place.

How to use

It will be most beneficial in its raw form, since heat treatment helps to destroy valuable substances.

To minimize losses, including vitamin C, when cooking vegetables, use a minimum of water and close the lid. We need salads with this vegetable that are suitable for those who, when consumed raw, lead to stomach discomfort.

There is no limit to the amount of cabbage used. Naturally, it is not worth eating several kilograms at once, but you are unlikely to succeed, since the fiber in vegetables fills the stomach, stimulating quick satiety.

To protect yourself from nitrates in the product, remove the top leaves of the vegetable. Do not use stalk. This is where nitrates accumulate when there is too much of them in the product.

Salting purple cabbage with bell peppers

This cabbage is good as a snack.

Ingredients:

red cabbage - 1 kg;
Bulgarian red pepper - 1 kg;
onion - 150 gr;
salt - 70 gr;
dill seed - 3 gr;
water - 1 liter;
granulated sugar - a glass.

Cooking procedure:

Chop the cabbage.
Remove seeds from peppers, blanch for no more than five minutes, then immediately pour cold water.
The onion is chopped.
The vegetables prepared in turn are mixed together, sprinkled with salt, put in sterile jars.
Banks are pasteurized from twenty minutes to half an hour, based on their volume, rolled up with metal lids.

Red cabbage: quick recipe in jars

The traditional method of pickling cabbage takes, on average, 3-4 days, but there are situations in life when the dish is needed urgently. In this case, a very simple, tasty, and most importantly an almost lightning-fast way will come to the rescue, with which the end result is crispy and not inferior in terms of shelf life of products made according to familiar instructions.

Ingredients:

2 kg red cabbage
4 large carrots
7-8 cloves of garlic
400 ml 9% vinegar
1 cup refined or corn oil
1 cup granulated sugar
2 tbsp. l. salt
1 liter of water

Preparation:

Cut the cabbage forks into strips, grate the carrots and chop the garlic using a press.
Combine vegetables in a large bowl.
Wait for the water to boil, add sugar, oil, vinegar to it, salt and continue boiling for about 5 minutes.
Pour the liquid over the vegetables, cover them with a large plate or lid, and place a fairly heavy ladle or mug of water on top.

Leave the workpiece in this position for at least 3 hours.

Simple salting

Salting red cabbage is a great opportunity to preserve all the useful elements in it.

Ingredients:

purple cabbage - 5 kilos;
salt and granulated sugar - 100 gr.

Salting method:

The head of cabbage is cleared of harsh foliage, chopped into narrow stripes.
Sugar and salt are poured into it, mixed well, kept for thirty minutes, laid out in a container.In this case, it is necessary to tamp it tightly so that cabbage juice appears.
The oppression is established for a couple of weeks.
The cabbage should be kept indoors and pierced daily. Then the container is transferred to a cool place and stored further.
It is allowed to use it as a salad dressed with vegetable oil, stew, add to cabbage soup.

Preparation

1. Remove the top leaves from the cabbage, rinse the head of cabbage and chop it. It is advisable to take a long and wide knife so that the slicing is as thin as possible. Place the slices in a deep bowl or basin.

2. Add salt (don't add any more additives!). Carefully rinse the salt and cabbage with our hands without effort and pressure: if you press, then after sourdough the cabbage will look like porridge, soft and friable, but we need juicy and crunchy.

3. Pour cold water into a bowl. You can boiled cold, you can directly from the tap - it does not matter. The volume of water is approximately 0.5 liters per 1 kg of cabbage. Stir to dissolve the salt in the water.

4. Put the cabbage slices in a jar, tamping it tightly.

5. Pour the remaining brine in the bowl almost to the shoulders and be sure to place the jar in an empty bowl. We will not cover the jar with anything in order to release the carbon dioxide formed during fermentation. Leave it at room temperature for 3 days and every day 3 times we will pierce the vegetable mass with a knitting needle or fork, releasing gas bubbles.

6. After 3 days, pour the brine into a saucepan or stewpan and boil it on the stove, removing the foam that forms. This is done in order to completely neutralize the yeast growth, which is responsible for leavening. Let the brine cool completely for about 1 hour in the cold.

Red cabbage is undeservedly forgotten by people, especially in preparations for the winter. The red cabbage recipes they use are mostly salads to be eaten right away. But preparations from it are rarely made, but in vain: it is healthier than white cabbage. It is also easy to pickle, ferment and preserve. Let's fix this.

Red cabbage is undeservedly forgotten by people, especially in preparations for the winter.

It is best to start your acquaintance with the preparations of this vegetable with pickling

... It is not difficult at all, and the result is simply incredible. And, as practice shows, in the future the number of cans with it will only grow in your cellar.

For pickling you need to take:

cabbage - a large head of 2.5-3 kg;
5-7 large leaves of laurel;
medium head of garlic;
5 peas of allspice and black pepper;
5 carnation buds;
a couple of tablespoons of salt and sugar;
5 tablespoons of vinegar;
litere of water.

Cook like this:

Chop the cabbage into strips of medium length and thickness. Cut the garlic into thin slices.
Mix them in a large basin, lightly wringing with your hands.
Put spices at the bottom of prepared sterilized jars and fill them with cabbage. You need to lay it tightly.
Boil the marinade from water, sugar and salt, at the end of which add vinegar. Pour it into jars.

Sterilize for at least a quarter of an hour, if the jars are 0.5 liters, and 30 minutes - liter. Roll up.

Spicy pickled cabbage

Best of all, this preparation will be appreciated by men and simply lovers of spicy dishes, but as an appetizer it has no equal. And due to the fact that it is not difficult to prepare it, such a seaming will suit even beginners in the culinary business. It can not only be prepared for the winter, but also eaten within a day after preparation, which makes it universal.

You need to take:

a kilogram head of cabbage;
a couple of small carrots;
a couple of medium beets;
a large head of garlic;
a couple of tablespoons of salt;
a small glass of sugar and vegetable oil;
half a glass of vinegar;
a pair of black and allspice peas;
a tablespoon with a slide of ground pepper "Gorchak";
litere of water.

Best of all, this blank will be appreciated by men and just lovers of spicy dishes

You can cut red cabbage as you like: at least with ribbons, at least with cubes.
Grate the carrots and beets for Korean salads, and pass the garlic through a press.
Pour everything into a large basin and mix there until smooth.
Mix all the spices in a bowl and place in equal volume in jars, which are immediately filled with vegetables.
Mix sugar, salt and water and bring to a boil. Add oil and vinegar immediately.

Remove from heat, let stand for a couple of minutes and pour into jars, roll up.

Marinate in pieces

The peculiarity of the recipe is that lemon is used, which gives a characteristic flavor to the product.

Ingredients:

heads of red cabbage - 10 kilograms;
salt - 200 gr;
hot pepper - 3 - 4 pods;
beets - 400 gr;
lemon - one;
honey - 100 gr;
water - three glasses;
parsley - a bunch.

Cooking method:

The top foliage is removed from the cabbage and cut into pieces.
The lemon is rubbed on a coarse grater, before that the seeds are removed from it, added to the cabbage.
The mass is placed in a container, the layers are sprinkled with sliced beets and herbs.
In highly heated water, honey, salt are diluted, pepper pods are laid.
A container with a cabbage mass is filled with such a marinade.
The container is covered with a lid and placed in the cold. The readiness of the product is seven to eight days.

Cabbage with beets and horseradish

Cabbage prepared according to this recipe will add variety to your preparations.

Ingredients:

red cabbage - 3 kilos;
beets - 1 kg;
horseradish and garlic - 10 g each;
parsley - 1 bunch;
clean water - 1 liter;
salt and granulated sugar - one large spoonful each.

Cooking procedure:

Heads of cabbage are cut coarsely (a piece - about 300 g), cabbage stumps are removed.
Horseradish is rubbed on a fine grater, garlic cloves are cut into thin slices.
We clean the beets and cut into large cubes.
We take enameled dishes, put prepared vegetables, pre-chopped parsley into it, mix everything.
To boil the brine in hot water, dissolve salt and sugar, boil, cool to room temperature, pour into a container with cabbage mass.
We set a circle and a small weight on top - the juice should completely cover the cabbage layer.
The container with the product is kept in the room for a week. Later they are moved to a cold place for safekeeping until winter.

Salted cabbage "Just a miracle"

There is nothing complicated in salting. Using a step-by-step recipe, even a beginner can handle cooking. Due to the insignificant amount of juice released, it is recommended to fill the workpiece with brine to achieve the required taste. Let's figure out how to salt red cabbage.

garlic - 50 g;
red cabbage - 2.3 kg;
black pepper - 15 peas;
table salt - 80 g;
granulated sugar - 80 g;
clean water - 1 l;
vinegar 9% - 45-60 ml.

Rinse the cabbage, remove the parts unsuitable for food - the upper leaves and the stump. Chop into strips. Put in a large container, sprinkle with salt and stir, lightly pressing. Otherwise, the ingredient will lose its elasticity. Cover and put in a cold place for 6-8 hours.
Put peeled cloves of garlic and pepper on the bottom of sterile jars. Then put the infused cabbage tightly and cover.
Pour the liquid into a saucepan and add canning salt, granulated sugar. Cook until the crystals are completely dissolved. Remove from stove and add acid.
Pour the cabbage with the prepared brine, roll it up tightly, turn it over. After cooling, put in the refrigerator.

All of the above red cabbage recipes are delicious and simple. The main thing is to follow the step-by-step description, then everything will work out. The blanks are perfectly stored in the cellar or refrigerator. Feel free to experiment and create new flavors and aromas with a healthy vegetable.

All my family members love crispy spicy cabbage, sauerkraut with pepper or garlic.Such an appetizer is good in the autumn-winter time, because it contains vitamins (in particular, vitamin C), which are so necessary for our body. In this article, I will tell you my favorite delicious recipes for sauerkraut in a jar for the winter.

Bulgarian purple cabbage salting recipe

For pickling cabbage, this recipe allows you to use both varieties - red and white. Moreover, the latter can be taken more, at your discretion. The red variety will give the entire mass and brine the desired color shade.

Ingredients:

different cabbage - 50 kilograms;
water - 20 liters;
barley - 1 - 2 handfuls;
salt - 1.6 kg.

Recipe:

We clean the cabbage heads from the top layer of foliage, cut the cabbage stumps from the base into four pieces, put the leaves down in a wooden tub with holes to drain the brine.
We put barley at the bottom of the tub to speed up the fermentation, and on top we place the load on the crosspiece.
To cook the brine composition, boil some water, add salt, stir. Too cloudy liquid is recommended to be passed through a gauze. Strictly ensure that the salt is taken according to the recipe. Otherwise, the fermentation stage will be disrupted, rendering the cabbage salting unusable.
The prepared brine is poured into a kaduha with cabbage.
While the salting process lasts, you should repeatedly pour out and re-pour the saline solution so that the cabbage is fed with it equally in each tier. Change frequency - 1st week - every other day, 2nd - 2-3 days, then - once every seven days. If you closely monitor the salting, then the errors found can be corrected in a timely manner. When there is little salt, the brine liquid will begin to thicken, it will taste fresh. The brine must be quickly drained and boiled, adding salt. Remember to pour it cold. And if the brine composition is overly saturated, it must be drained and cold water added. As soon as the cabbage is salted, the tub should be closed with a lid, stored in a room with a temperature regime of ten to twelve degrees Celsius.

How to ferment red cabbage

Not everyone understands the difference between the two main methods of canning cabbage. If you ferment vegetables, then the main preservative is lactic acid contained in the product, if you add salt, then table salt.

Classic recipe for sourdough cabbage in jars

This method better preserves the natural taste of products, not inferior to salting in terms of shelf life.

You can ferment cabbage rather quickly, since you do not need to prepare the brine. Despite the slight variation in the ingredients of the recipe, the result will always pleasantly surprise you with its taste.

Ingredients:

1 large head of red cabbage
3 carrots
5 tbsp. l. salt
1 tbsp. l. Sahara
add allspice as you wish

Preparation:

Chop the cabbage finely into strips and chop the carrots.
Place vegetables in a large bowl and sprinkle with salt and pepper.
Mash the contents vigorously by hand to release the juice.
Sprinkle everything with granulated sugar and mix well again.
Place vegetables in jars to the top. Make sure they are tightly tamped.
Place each container on a plate (in case excess liquid leaks out), and put a weighty oppression on top of them.
Leave warm for at least 3 days.
Pierce the cabbage 4-5 times a day, reaching the bottom with a wooden stick or a long knife.

After the expiration date, drain the excess brine and store the jars.

Red cabbage for the winter with cranberries

Cabbage fermented according to this recipe contains a lot of vitamin C and other useful components.

Ingredients:

cabbage - 10 kg (already peeled);
carrots - 7 - 10 pieces;
apples - 10 pieces;
cranberries - 1 glass;
cumin - 2 g;
salt - 250 gr.

Cooking procedure:

Cut off all the upper foliage from the cabbage, remove the stumps, wash, cut into four pieces, finely chop, add the carrots.
Apples can be laid whole or cut, covered with cranberries.
We ferment in a wooden tub, as cabbage is stored in it for the longest time. Pour the mass in layers, periodically ramming tightly with your hands.
We put a circle and a weight on top so that the juice completely covers the cabbage layer.

It will be fair to say that not every housewife succeeds in correctly pickling red cabbage. As a result, it can turn out to be too soft or harsh, become too dark, and take in a large amount of salt. The recipes should be followed carefully.

The purple or purple leaves of a plant from the Cabbage cruciferous family, which were brought to Russia from the Mediterranean, have a rich shade and a spicy aroma. They look original in salads and are very useful for humans. Housewives who pickle or salt red cabbage for the winter provide households not only with a tasty product, but also with vitamins, fiber, and microelements. The vegetable goes well with root vegetables and peppers; juicy and crunchy pickles are obtained from it.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it normally tolerates the weather conditions of the middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual color of the leaves is due to anthocyanins. These substances help to increase the strength of the walls in blood vessels, reduce pressure in patients with hypertension, and remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland, accelerates the synthesis of antibodies. Fiber normalizes the digestion process, cleanses the intestines from fats and toxins. Ascorbic acid strengthens the immune system. The phytoncides present in the leaves fight bacterial infection.

The juice of a vegetable, which in Russia was called blue cabbage, has long been used to treat tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, and heal scars. Red cabbage is rich in vitamins in the form of:

tocopherol;
folic acid;
riboflavin;
retinol.

The vegetable is useful for women carrying a baby, diabetes, people who are obese. With its regular use, the heart works better, less cancerous tumors are formed, and healthy cells do not regenerate.

The purple color looks very original in the salad, the spicy and unusual taste of cabbage fermented for the winter will appeal to all household members.

Health benefits

Red cabbage leaves are widely used in folk and traditional medicine as a natural ingredient that helps:

Reduce the risk of developing a disease such as tuberculosis (effectively fights tubercle bacillus. It is recommended that this vegetable be on the dinner table at least twice a week);
Increase resistance to harmful effects of radionuclides;
Remove heavy metal salts;
Improve the general composition of the blood with leukemia;
Prevent the occurrence of breast cancer in women;
To strengthen the tooth enamel (it is often recommended to rinse the mouth with vegetable juice);
Cope with cardiovascular disease;
They significantly strengthen the most fragile vessels of the body: capillaries;
Stabilize blood pressure in hypertension;
Normalizes cholesterol levels by eliminating excess cholesterol;
Increase the body's resistance to various infections (that is, strengthen the immune system);
Coping with respiratory problems (such as bronchitis);
Get rid of the effects of jaundice (bile is removed from the gallbladder);
Heals wounds and external cuts (cabbage juice is often used);
Increases blood clotting;
In the treatment of acquired gastritis;
In general, improve the functioning of all organs of the gastrointestinal tract;
Heal stomach ulcers;
Eliminate excess weight;
Diabetes medicine.

In cosmetology, vegetable juice is used.

It contributes to the following changes:

Improves complexion;
Gives the skin velvety and tenderness;
Strengthens nails and hair (especially dark colored hair) by rinsing the latter.

Benefits for women

Thanks to the indole content, estrogen levels are normalized, which is beneficial for women who use contraception in the last days of their menstrual cycle. It also justifies the legend that consumption promotes breast growth.
The higher content of vitamins A and E has a beneficial effect on the condition of the skin. Calcium in combination with vitamin K can prevent the development of osteoporosis in adulthood. Glucosinolates in combination with indole reduce the risk of breast and cervical cancer.
A number of components in the composition successfully fight free radicals, which slows down the aging process of cells and the body as a whole, and this is especially important for women.

Benefits for men

According to statistics, men are more susceptible to myocardial infarction than the attractive sex, which means that for them the consumption of red cabbage is of great importance. Due to the ability to restore the walls of blood vessels, cleanse them of cholesterol plaques, improve the properties of the heart muscle tissue, this plant has a preventive effect against heart attacks and strokes.
Selenium has a positive effect on sperm activity, improves reproductive function.
The anticancer effect of some components reduces the likelihood of developing cancer of the genitourinary system.

Benefits for young children

Usefulness for children is based on the high content of vitamins necessary for a growing body.

The usefulness of ascorbic acid has been repeatedly proven for the formation and maintenance of the immunity of children.
The vulnerable visual system of children is especially in need of retinol, also known as carotene, especially in this era of electrical devices with multiple monitors that harm the eyes of children.
Vitamin K deficiency can cause bone distortion, and adding a vegetable to your diet can help prevent this.
The composition of this vegetable helps to stimulate the brain activity, which is great for the memorization of the material and the student's academic performance.

Effective for weight loss

Suitable vegetable for weight loss. It can be used as a side dish and as a main dish. Promotes digestion, emptying, metabolism, removes excess water from the body, so it is easier to lose weight.

It can be used as a vegetable addition to steamed or spiced meat dishes. It is recommended to consume red cabbage 4 times a week (for example, 2 times as a main course and 2 times as a vegetable salad).

Preparing the main ingredients

Before canning the vegetable, depending on the recipe, the leaves are chopped or cut into pieces, the marinade or brine is boiled, vinegar or citric acid is added to it.

Red cabbage can be harvested with apples. Washed fruits are freed from the core and seeds and crushed. Peel the onion and garlic and cut into rings. Root vegetables in the form of carrots and beets, horseradish and greens are well washed and chopped. Red cabbage with bell pepper is very tasty. The vegetable is chopped or diced and the seeds removed.

Banks in which canned snacks are rolled up are washed with soda and sterilized.

Selection and preparation of raw materials

It is preferable to take heads of cabbage of medium and late ripening for harvesting. The early leaves are more tender and juicy, therefore they are considered exclusively salad.Among the suitable varieties and hybrids grown by domestic gardeners, one can distinguish "Gako 741", "Mikhnevskaya", "Mars", "Juno", "Benefis F1", "Garsi F1", "Rodima F1", "Varna F1" and others ... It should be noted that most modern varieties of culture do not have the notorious "bitterness".

The heads of the listed varieties have a different shape (rounded-flattened or elongated) and color (from red-burgundy to lilac-violet), some are covered with a bluish waxy bloom on top. The main thing is that they are strong and heavy, with tight-fitting leaves. The uppermost ones and the damaged ones must be removed, in fact, this is the whole preparation. It is not recommended to grind red cabbage after grinding with salt (ordinary food coarse grinding, non-iodized), crush and tamp it in jars so that it does not let the juice out too quickly and does not soften.

Some housewives consider it correct to use only a minimal "classic" set of ingredients in marinades: cabbage, salt, sugar, vinegar. Others are happy to experiment, adding non-standard spices (cloves, cinnamon, cardamom, nutmeg, ginger, etc.), a variety of herbs, vegetables (carrots, onions, Bulgarian and hot peppers, stalk or tuberous celery, beets), fruits (apples , pears, plums, citrus fruits) and dried fruits (raisins, prunes, figs), berries (cranberries, lingonberries, currants).

To achieve the effect of a "red" cabbage harvest, you can use conventional white cabbage varieties in combination with beets. We offer several interesting recipes for salting and pickling this popular and delicious vegetable "duet" in the articles on our website.

Cabbage preparations are not canned. In winter, it is better to simply prepare a new portion, as vegetables are well kept raw and are constantly on sale. The finished snack can be kept for 1-2 months under a tight lid in the refrigerator, making sure that the liquid covers the contents of the jar.

Cooking recipes

Red cabbage is pickled with a white cousin, but purple or purple leaves have a sweeter taste and less sugar is needed. Basically, the technology of preparation for long-term storage in both species of representatives of the cruciferous family is practically the same.

Classic with vinegar for the winter

The traditional marinade used to preserve red cabbage is boiled from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer according to the classic recipe, you will need:

bay leaf - 5 pcs.;
garlic - 1 head;
bitter and allspice - 16 peas;
6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to lightly crush them with your hands. The garlic cloves are peeled from the shell, crushed into circles.

Seasoning, cabbage is placed in washed and dried jars, filled with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that someone will refuse in winter from red cabbage marinated with root vegetables. It can be served as a salad or as an addition to meat. To prepare a spicy dish, you need to take:

garlic;
a glass of sugar;
2 beets;
salt - 60 g;
carrots - 2 pcs.;
sunflower oil - ½ tbsp.

You will need red, black and allspice peas. In the process of pickling, no one has any difficulties:

Root vegetables need to be washed and peeled.
The leaves are separated from the cabbage and cut into pieces.
Vegetables are chopped on a Korean carrot grater.
The components are mixed and placed in a bowl, where all the pepper is poured - both red, black and allspice.
Water and sunflower oil, half a glass of vinegar are poured into another dish, salt is added, sugar is poured and boiled.
The cooled marinade is poured into vegetables, the bowl is covered, and oppression is put.

After 3-4 days, the spicy food is transferred to jars. Take the spicy product to the basement.

With bell pepper

Blanks from purple leaves turn out to be very beautiful and immediately attract the attention of both guests and family members, delight with excellent taste and spicy aroma. You can marinate bright cabbage with bell pepper. Each vegetable needs to be taken by a kilogram, you will also need:

large onion;
carnation - 2 buds;
dill seeds;
sugar - a glass;
salt - 2.5 tbsp. l .;
vinegar - 40 ml.

Pepper is placed in boiling water for 5 minutes, and then sent to cool water. The cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to glassware, pasteurized for about half an hour and rolled up with tin lids.

In jars of aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose its juiciness, does not become moldy, it turns out crispy. For half a head of red cabbage you need to take:

aspirin - 1 tab.;
anise seeds - 7 grains;
salt - 3 tablespoons.

For the product to acquire a spicy taste and interesting smell, add mustard powder, chopped fennel, ginger, hot pepper.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt for 8 hours, after which the juice is drained from the cabbage. Spices are fried in a pan, add 1/2 liter of boiling water and hot pepper and boil a little. A jar with chopped leaves is filled with the finished marinade, an aspirin tablet is put. After 3 weeks, the appetizer can be served.

With raisins

Red cabbage with apples is quickly harvested for the winter.

To give it a sweetish bite, put a spoonful of honey and 2 seedless raisins, in addition, take:

fruit vinegar - 40 ml;
olive oil - 30 mg;
salt;
hot pepper;
parsley leaves;
walnuts.

Cabbage with apple is chopped using a coarse grater, salted and mixed, herbs and raisins are added. To prepare the marinade, take vinegar, honey and oil. The dish can be eaten the next day or rolled up in jars for the winter.

Pickled with instant pieces

Shredding cabbage in thin strips takes a lot of time. To close it for the winter, you can simply cut the head of cabbage with a sharp knife, it will turn out much faster and also tasty.

For the marinade, you need to take 2 glasses of water, one each vinegar and one sugar. To prepare cabbage in pieces, you will need 1 head of cabbage, peppercorns, cloves, laurel, cinnamon will do the trick.

Leaves are removed from the head, cut with a knife and salted for at least 2 hours, after which they are laid out in jars along with spices. Marinade is made from water, salt, vinegar and sugar. Prepared ingredients are poured with boiling liquid. Sterilize the snack for about 30 minutes, seal it with lids.

Crispy

Vegetables go well with fruits. If you marinate red cabbage with apples in a ratio of 1 to 5, it will turn out very tasty.

Sweet and sour fruits bring their own notes, add a garden aroma.

Onions, and 250 g of it will be needed for 5 kilograms of vegetables, cut into rings. The apples, having removed the core and seeds, are finely chopped. After removing the top leaves, chop the cabbage on a grater. All components are laid out in an enamel bowl, mixed with an incomplete spoonful of salt and caraway seeds, covered and oppressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar.With olive or sunflower oil, it will be even tastier, but it will not last until spring.

Cabbage salad

In winter, vegetables are sold very quickly. Many families adore pickled tomatoes and pickles, enjoy zucchini or eggplant caviar, serve a salad made from red or purple cabbage and pepper. To cook it, you need to take a kilogram of these vegetables and 2 onions.

The marinade is cooked using:

water - 1 liter;
sugar - 200 g;
vinegar - 1/2 cup;
salt - 2 or 3 tablespoons;
Dill seeds.

The cabbage needs to be chopped into strips, the pepper is placed in boiling water for 5 minutes, then dipped in cool water and cut into rings. Do the same with onions. Chopped vegetables are put in a wide bowl and, after mixing thoroughly, are sent to sterile jars, which are filled with boiling marinade, seasoned with vinegar. The salad is rolled up with lids, covered with a warm blanket.

Pickled

Violet or purple cabbage will delight you with its excellent taste, attractive appearance in combination with sour Antonovka apples. For 5 heads of cabbage, it is enough to take a kilogram of fruit.

Fruits need to be washed, select seeds and cut into slices, onions - into rings, chop cabbage into strips. All ingredients are placed in a wide bowl, dill seeds are added and thoroughly mixed with a glass of fine salt, then transferred to an enamel pan, alternating with apples.

The container with the contents is placed under oppression in a warm room for three days. Sauerkraut is packaged in jars and taken to the cellar. Such a blank is eaten instantly.

Sauerkraut with carrots and garlic

The unusual color of red sauerkraut is sure to draw attention to this dish even on a festive table. It's all about a special substance - anthocyanins. It is found in all purple fruits: blackberries, blueberries, cherries, grapes. Anthocyanin affects not only the color of cabbage, but also its taste. It gives the leaves of the purple head of cabbage a slight pungency. This specific property is more than offset by the unique beneficial properties of red sauerkraut.

Regular consumption of this snack helps to reduce the fragility of blood vessels, strengthen the retina, and reduce swelling.

Ingredients:

Red cabbage - 500 g;
Carrots - 2 pcs.;
Garlic - 1 clove;
Salt - 1 tsp

When working with red cabbage, it must be remembered that it contains a lot of coloring pigment. Therefore, it is better to protect your hands with thin rubber gloves, hide your clothes under an apron and use only a plastic cutting board and a work surface. If the purple juice still leaves traces, you can try to remove them with lemon juice.

The top leaves and stalk of red cabbage contain a large amount of nitrates, so they should not be used for food. The rest of the head of cabbage should be chopped as thinly as possible. Purple leaves contain much more fiber than white cabbage. Therefore, they are more rigid and thinner cutting in this case is especially important.

Carrots should be washed, peeled and cut into small strips or grated on a coarse grater.

Peel the garlic. Then it needs to be finely chopped or grated on a fine grater. Sprinkle generously with salt on top of all chopped vegetables.

After that, the chopped cabbage must be kneaded with your hands. This should be done so that the characteristic crunch of leaves is heard. This is done to soften the cabbage and let the juice out.

For pickling red cabbage, you should choose a glass container. Enamelled will not work, because it can be colored under the influence of pigments, and in metal products will oxidize. For pickling 500 g of cabbage, you need to take a 500 ml container. All prepared cabbage should be tamped very tightly into the jar.It is desirable that at least 2 cm of free space remains on top, necessary for the juice released during the fermentation process.

The container must be placed in a bowl so that the juice flows into it if a lot of it comes out. From above, the cabbage should be pressed with a load, for example, a narrow bottle of water.

For the first 7 days, fermentation should take place at room temperature. In order to prevent the gases characteristic of fermentation from retaining in sauerkraut, it must be carefully pierced 1-2 times to the full depth with a knitting needle or a thin knife. Foam should form on the surface of the cabbage juice. It should be removed.

After a week, you need to remove the load, get the jar out of the bowl, wipe it off and close it with a nylon lid. Further, fermentation should continue in the cold. A jar of cabbage should be placed in a cellar or refrigerator. After 5 days, the red sauerkraut will be ready.

Storage rules

Hermetically sealed vegetables marinated with a bite or citric acid can be left in the apartment away from radiators and other heating appliances. You need to place sterile jars of cabbage in the place where the sun's rays do not fall. In a ventilated basement or cellar, where the air temperature is slightly above zero, such blanks do not deteriorate for a year or more.

Salted and pickled vegetables are much more difficult to store. Both white and red cabbage already oxidize at +10, so it is better to take it to the basement, leave it in the refrigerator. If this is not possible, you need to place pickles in the pantry or kitchen, but add sugar regularly. Having turned into vinegar, this product acts as a preservative, prevents decay, preserves vitamins and minerals.

Pickled vegetables do not spoil for a long time, when sunflower oil is poured into the container, it prevents the growth of bacteria that cause fermentation.

In a private house with a cellar, you can put the cabbage in a wooden barrel. The workpieces do not lose their taste in it, do not rot for at least 6 months.

Brine should not be drained from pickled vegetables, since ascorbic acid will quickly decompose.

Over time, mold forms on the surface of the snack. Mustard grains and horseradish rhizome help protect the product from such an unpleasant phenomenon. Pickles are stored for a long time if lingonberries are placed in a jar or barrel.

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Why do we so undeservedly forget about a close relative of our usual cabbage, red cabbage? After all, it tastes just as good, and in terms of the composition of vitamins and microelements it “holds” a high bar.

It can also be fermented, pickled, made winter salads with vegetables, and salted.

1 Canned red cabbage for the winter 1.1 Pickled red cabbage for the winter
1.2 Recipe for spicy red cabbage
1.3 Red cabbage salad for the winter
1.4 How to cook sauerkraut
1.5 Canned red cabbage in chunks
1.6 Salting red cabbage for the winter

Red cabbage, sauerkraut with orange and ginger (video)

Winter harvesting from red cabbage helps to maintain an optimal level of health and quite successfully fight against many chronic and seasonal diseases. With regular use of the product, the functions of the kidneys, lungs, thyroid gland are improved, the state of collagen and skin tissues is stabilized, and the natural aging processes are slowed down. Also, salted cabbage reduces the effect of strong alcoholic beverages and strengthens the hematopoietic, immune and digestive systems. It has very few calories, but a lot of fiber and almost completely no fats, therefore it is recommended for dietary, diabetic (in this case, it is especially advised to include it in the diet) and lean nutrition. Even a two-time consumption of this vegetable per week will bring noticeable positive changes to the body and will cheer you up.

In October, gardeners have already started harvesting cabbage.There is probably no need to talk about how rich cabbage is in vitamins and minerals. And sauerkraut is just a storehouse of vitamins, it contains much more vitamin C than the recognized leaders - citrus fruits. Not every housewife is good at sauerkraut. Sometimes it turns out to be too soft, or vice versa, too hard, it can darken and turn out to be too salty.

Will help you to cook very delicious sauerkraut

... On long winter evenings you will enjoy its taste and delight your family and friends with this vitamin dish.

Canned red cabbage for the winter

Red cabbage in winter salads looks very attractive and tastes very decently combined with many vegetables, it is often made with bell peppers. In a fermented form, it turns out to be the same crunchy and juicy as white cabbage.

What is the difference between canning red cabbage? Well, probably only because you need to take into account the high sugar content in it, it tastes sweeter than white cabbage. Sometimes this must be taken into account in the recipe.

Pickled red cabbage for the winter

We need the following ingredients:

A couple of medium heads of cabbage for two or two and a half kilos
Five bay leaves
Small head of garlic
Eight pieces of black pepper and allspice peas
Six carnation buds

For cooking the marinade:

Liter of purified water
Two tablespoons without a slice of common salt
Two tablespoons with a heap of tablespoons of sugar
Four tablespoons 9% vinegar

How to pickle red cabbage:

We shred the forks, preferably with a special knife or a sharp and long ordinary one. The garlic will look beautiful when cut into thin slices. Mix the cabbage with garlic in a wide bowl, you can mash it a little with your hands to make it softer.

We prepare the jars ahead of time so that they are sterile and dry. We put spices in them, and put the cabbage on top, do not crush it too much so that it remains crispy.

Cook the marinade, after dissolving sugar and salt in water, add vinegar at the end and immediately pour it into jars. Sterilize for 15 minutes, if liter jars. I usually roll such a blank under metal lids. First, you need to let the jars cool, then hide them for winter storage. And you can try it in a couple of days.

Spicy red cabbage recipe

Which of the ingredients we need to have:

Small forks of red cabbage per kilo
Two medium carrots
Two root vegetables of a small beet
Five cloves of garlic
A glass of sugar
Two tablespoons without a top spoon of table salt
Half a glass of vegetable oil
Half a glass of 9% vinegar
Three peas of black pepper with allspice
A tablespoon of hot red ground pepper
Liter of filtered water

How are we going to cook spicy red cabbage:

Spicy red cabbage is very tasty, cut into cubes or ribbons, as you wish. In this case, it is better to wipe the root vegetables on a Korean grater, chop the garlic into strips.

Mix all the slices in a convenient container, and then pack them into jars. We also mix the spices in a plate and put them in jars to make it evenly.

We cook the marinade like this: stir the sugar and salt in water and let it boil, immediately pour the vinegar and oil, wait half a minute and remove from the heat. now our marinade needs to be allowed to cool down to 80 degrees. Then we pour it into the cabbage and immediately roll the lids.

Red cabbage salad for the winter

We require the following products:

Kilo of red cabbage
Kilo of Sweet Pulpy Pepper
Two medium onions

To cook the marinade:

Liter of filtered water
Half a glass of 9% vinegar
A glass of sugar
Two and a half tablespoons of plain salt without additives
1/2 teaspoon of dill seeds

How to preserve salad for the winter:

Shred cabbage into strips, thinly, better with a special shredder.The pepper needs to be softened, for this we first fill it with boiling water for five minutes, then put it in cold water to cool. We take out the seeds from it and cut into half rings. We cut the onion in the same way.

Now we take a comfortable, wide dish, put all the vegetables that we cut into there, salt them and remember a little, stir well with our hands. It is better to pack the salad in half-liter jars in order to eat it right away. Banks are naturally sterile.

Pour sugar and dill into the water (we have already salted the cabbage), boil and add vinegar. Immediately pour the salad hot and roll it under the lids. It should cool down slowly, so we'll wrap it up with something warm for a day.

How to cook sauerkraut

What will we take for the recipe:

Five small heads of red cabbage
Kilo of Antonovka apples or other sour
Three heads of onions
A glass of fine salt
Dill seeds to taste

How to ferment red cabbage:

Cut the forks into two parts and chop each one into thin strips. Wash the apples, cut them into two parts to remove the seeds, you do not need to peel them. We cut them into thin slices. Cut the onion into half rings,

In a wide bowl, mix cabbage with onions and dill, salt and mash with your hands. Put the cabbage in a tall enamel pot or bucket, alternating with a layer of apples. Let's take it a little and put it for three days in a warm place under oppression. Then the finished cabbage can be put in jars or hidden in the cellar in the same dish.

Canned red cabbage in slices

For cooking, we will need products:

Eight kilos of red cabbage
Medium horseradish root
Three large burgundy beets
Large head of garlic
Four liters of water
Two cups 9% vinegar
A glass of the most common salt
A glass of granulated sugar
Three leaves of lavrushka

How to prepare such a cabbage:

Each head of cabbage must be cut into pieces so that the leaves do not disintegrate. Chop the horseradish root on a grater or blender, cut the garlic into strips. We prepare three-liter jars and put pieces of red cabbage there, sprinkling them with garlic and horseradish.

Pour salt and sugar into the water, wait for the boil and put the grated beets, add all the spices there and let it boil for five minutes, at the end pour the vinegar. let cool until warm. Then we fill the jars and put them on sterilization for 20 minutes each. We roll under the covers.

Cooking red sauerkraut:

Step 1: preparing the inventory.

Step 2: preparing the ingredients.

Step 3: prepare sauerkraut.

Step 4: serve red sauerkraut.

Recipe tips:

- chopped cabbage can be mixed not only with salt and sugar, but also other ingredients can be added to it, each of which will give the starter its own unique aroma and flavor. Carrots, fresh herbs, Brussels sprouts, celery, zucchini, turnips and beets are very often used, and from spices cumin, dill seeds, celery, juniper berries, onions, garlic, hot peppers, turmeric, ginger or burdock root, although fruits are also suitable , for example, ordinary apples or plums;

- if the cabbage is very juicy, it will release a lot of liquid, the excess can be drained, but it is better to put it in the refrigerator, and after a few days add it to a jar of sauerkraut, which will absorb most of the moisture;

- if you are going to ferment cabbage in an enamel saucepan, do not forget to put the chopped vegetable under oppression.

Cabbage heals joint diseases, prevents anemia and swelling, boosts immunity, cures hangovers and fights tumors. Makes hair, nails and skin beautiful. Low in calories. The benefit of red cabbage is that it is a strong source of antioxidants. Red cabbage is rich in vitamins and minerals, fiber and unique medicinal and protective substances. So, we ferment cabbage and think about our health.