Dishes from red cabbage not only have a pleasant taste, but also look very beautiful. Salads from this vegetable can become a real table decoration. Other dishes are also prepared from cabbage. It is used in soups and various preparations for the winter. Like any product, a vegetable has its own cooking secrets.

What can be cooked with red cabbage?

Dishes in which red cabbage is added acquire a purple tint. This is a normal phenomenon associated with the composition of the vegetable. Vegetable salads look especially beautiful, combining bright vegetables like sweet bell peppers and tomatoes. There are many recipes with red cabbage. Whatever you decide to cook from it, first you need to choose the right head. There should be no visible damage. It is worth choosing cabbage with a size of at least 1 kg. It should be dense with elastic leaves. As for color, heads of cabbage are not always just purple. Shades can be bluish. Color depends on the growing conditions of the vegetable. On acidic soil, its leaves are less purple. So if you meet cabbage, the color of which differs from the traditional, then you can safely buy it.

It is believed that it is more beneficial for health to eat red cabbage in salads. This dish contains the largest amount of vitamins.

Vitamin Salad

Structure:

1. Cabbage - 350 gr.
2. Red onion - 1 pc.
3. Vegetable oil - 2 tbsp.

Cooking:

• Wash and chop cabbage. To make it softer, mash it with your hands.
• Cut the onion into rings.
• Put the cabbage in a salad bowl. Mix with onions. Season the salad with vegetable oil and salt.

Hot flemish salad

Structure:

1. Red cabbage - 600 gr.
2. Onion - 1 pc.
3. Apples - 3 pcs.
4. Butter - 2 tbsp.
5. Sugar and salt to taste

Cooking:

• Peel the cabbage from the bad upper leaves. Finely chop. Chop the onion.
• Heat a skillet with butter. Put onion on it. Fry for 5 minutes.
• Put cabbage and simmer for about 40 minutes.
• Dice apples and mix with sugar. Add them to the cabbage. Salt and simmer the mixture for another 10 minutes. Serve hot or cold. It can also be used as a side dish for meat or fish.

Red cabbage needs to be stewed, as well as white cabbage. As additional ingredients, various vegetables, meat, sausage are added to the dish. The cabbage processed in this way is served as a side dish for potatoes and fish. It is also prepared for meat dishes. We offer you several stewed cabbage recipes that can be prepared for lunch or dinner.

Red cabbage stewed with salami

Structure:

1. Cabbage - 1 head
2. Onion - 2 pcs.
3. Tomatoes - 4 pcs.
4. Bell pepper - 1 pc.
5. Salami sausage - 200 gr.
6. Vegetable oil, spices - to taste

Cooking:

• Peel and finely chop the onion. Bell pepper is cleaned from seeds with a knife, thoroughly washed from the inside. Cut into strips.
• Tomatoes are crushed in a blender or finely chopped with a knife. Salami cut into cubes or strips.
• Put a frying pan with a small amount of oil on medium heat.
• When it is heated, spread the onion in the pan. Then it is fried until transparent. It should be half ready. Pepper is added to the onion. About 100 ml is added to the pan. water and stew for 5-7 minutes.
• Chop the cabbage, crush it with your hands and after 7 minutes. spread to the onion and pepper in a pan. Shredded tomatoes are added there. Stew the mixture for 15-20 minutes. until the cabbage is soft. If necessary, add vegetable oil.
• In 20 minutes. chopped sausage is put in the pan to the vegetables. Salt the dish, add spices and stew all together until cooked.

Stew cabbage with wine vinegar

Structure:

1. Cabbage - 1 pc. (about 1 kg.)
2. Onion - 1 pc.
3. Vegetable oil - 30 ml.
4. Green onion - 50 gr.
5. Wine vinegar - 30 ml.
6. Sugar, salt, spices - to taste

Cooking:

• Finely chop the cabbage and mash it with your hands.
• Finely chop both types of onions.
• Put a frying pan on medium heat. Pour a small amount of oil, heat it and put onion. Fry for 5-7 minutes.
• Add shredded cabbage and a small amount of water to the pan. Reduce the heat and simmer the cabbage until cooked for 15-20 minutes.
• At the end, add salt, pepper and pour vinegar into it. Stew for another 5 minutes.

Also, red cabbage can be prepared for the winter or used as a cold pickled snack.

Crispy Pickled Cabbage

Structure:

1. Red cabbage - 1 pc. (approximately 1-1.5 kg.)
2. Onions - 2 pcs.
3. Garlic - 4 cloves
4. 9% vinegar - 125 ml.
5. Sugar - 4 tbsp
6. Salt - 1 tbsp
7. Peppers, cloves - 5-6 pcs.
8. Water - 1 l.

Cooking:

• Prepare glass jars (about 2 pcs. At 0.5 ml.). Wash them thoroughly with soda. Let it dry.
• Cut red cabbage into 2 parts. Remove the stump. Cut each half into 4 pieces and cut in half. Slightly chopped cabbage with your hands. Chop the garlic finely.
• Prepare a large pot or enameled basin. Put cabbage and garlic in it.
• Boil water in a separate bowl. Add sugar, salt and spices to it. Boil for 10 minutes. and pour in the vinegar. Keep the marinade on fire for another 5 minutes.
• Pour red hot cabbage mixed with garlic with the resulting hot solution. Stir the mixture with a spoon.
• Sterilize clean jars in a pot of water or in the oven for 10 minutes.
• Put cabbage with marinade in them and close with sterilized lids.

If you want to use the dish as a snack and do not close it for the winter, then do it a little differently. Pour the marinade over the cabbage and place it under the press. As it is possible to use a flat plate and a three-liter jar of water. Tamp the cabbage and put a jar on top of the plate. Let the marinade cool a bit. Place the cabbage under the press in the refrigerator. After 1-2 days, the snack will be ready.

Red cabbage is really very useful, whatever cooking method you choose. It is believed that it improves digestion and metabolic processes due to the high content of fiber. Fresh cabbage also acts as an effective antioxidant. Some doctors are inclined to believe that it serves as an excellent tool for the prevention of breast cancer. Of the minuses of this vegetable, we can only distinguish that it should not be eaten in large quantities by people suffering from stomach ulcers and duodenal ulcers.

Red or, more precisely, red cabbage is a tasty and very healthy product. It differs from the white one in a reddish-purple hue, and in taste and structure is similar to the most common cabbage. On the other hand, red cabbage is not only more beautiful, it is a little more tender in taste, but also richer in vitamins and minerals, in comparison with the usual white.

Another advantage of red cabbage - it can be kept fresh much longer than white cabbage. Even in the midst of winter, you can always get and prepare a salad of red cabbage, and it will be the same as if it had only recently been in the garden.

Red cabbage will give any salad not only a pleasant taste, but also a bright beautiful shade. It is used as a decoration, and even as a “dye” for salad.

With all the advantages of this variety, the leaves of red cabbage are somewhat tougher than that of white cabbage, and therefore they need to be cut as thin as possible. The best red cabbage salads will come out if you chop the leaves, salt and mix separately from all the other ingredients, and only then mix the salad.

Another way to get a delicious salad is to chop the cabbage and fill it with boiled water only, then leave it under the lid for half an hour. Then the water is drained with a colander, and the cabbage is left to cool. This will soften the leaves and get a very tender cabbage.

When scalding, red cabbage can partially lose its color, to avoid which a little red wine or lemon juice is added.

In salads with red cabbage, spicy seasonings are perfectly combined - horseradish, garlic, mustard. You can also add walnuts, but this is more likely to be suitable for holiday dishes.

Here we have collected for you some delicious and healthy recipes that your family and friends will definitely like.

How to make red cabbage salad - 15 varieties

Delicious Red Cabbage Salad

This vitamin salad is often made from white varieties of cabbage, but from red it will be even healthier, brighter and more beautiful.

• red cabbage (1 small head of cabbage or ½ large),
• a quarter cup of vinegar
• 1/2 tablespoon sugar.

Cooking sequence:

First, the cabbage is divided into four parts and the swing is separated so that it does not interfere during shredding, then it is chopped with a sharp knife.

Chopped cabbage is poured with boiling water and left for half an hour. After that, it is filtered through a colander, squeezed and put in a salad bowl.

Now it remains to pour the cabbage with lemon juice or vinegar, add salt to taste and finish the sugar. Mix well and leave for half an hour. Salad ready!

Some cooking points can be changed, it depends on your preference. To soften the cabbage, it is not necessary to sprinkle it with boiling water, you can add the necessary amount of salt and mix well with your hands until it releases the juice. You can also add a small amount of vegetable oil at the end, about a tablespoon. Such a salad will be brighter and more aromatic. Also, in some cases, onions, sliced \u200b\u200bin half rings, are added to the cabbage, which also adds pungency and aroma.

For details on how to properly prepare this salad, see the video:

Red cabbage salad “Miracle”

It is not difficult to guess that red cabbage is needed to prepare this salad, but cooking will take longer than the previous salad, and the set of ingredients will most likely surprise you a little.

The Miracle salad contains the most interesting combination of products - vegetables, delicious dressing and crackers. The salad is hearty and crispy.

What products will be needed:

• red cabbage - 300 g;
• rye crackers - 100 g, you can use ready-made or dry them yourself;
• tomatoes - 3 pcs.;
• onion - 1 head;
• greens - half a bunch;

For salad dressing use:

• garlic - 3 cloves;
• apple cider vinegar - 1 teaspoon;
• vegetable oil - 5-6 tbsp. l .;
• salt, ground pepper - to taste.

We start to prepare the salad:

Cooking begins with shredding red cabbage, but first it should be washed and cleaned. Onions need to be cleaned, cut into two equal halves and cut into half rings.

We wash half a bunch of greens, discard stale branches and finely chopped. Cut the tomatoes into small pieces (ideally, medium cubes).

Now it’s the turn of crackers, if there are no ready-made ones, then you need to dry them yourself. Since the salad should be beautiful, take 2-3 slices of bread, cut them into small cubes. Dry the cubes in a pan, stirring constantly. Make sure that they do not burn. You can also dry the crackers in the oven, also briefly and gently. Ready mix crackers with the rest of the ingredients.

Making salad dressings:

Peel the garlic cloves and crush with the help of the garlic or rub them on a fine grater. Add oil, vinegar, salt and pepper, mix everything well and leave the dressing to brew for about 5 minutes.

It remains to fill the salad, close the lid and shake it several times to mix well. After 5-10 minutes you can serve, the salad is ready and soaked!

Another red cabbage salad. It is suitable not only for a daily, but also for a festive table, since upon completion of cooking it looks very beautiful and even elegant. The salad will come out tasty and light, so it's best to use it as a snack.

Products that are useful for cooking:

• red cabbage in the amount of 400 grams, (1/4 of the average head of cabbage);
• 1 bell pepper;
• 1 small bunch of greens (parsley and dill);
• 1 large apple (about 200 grams);
• ½ teaspoon ground coriander (in no case whole!);
• 1/2 lemon, its juice will be used;
• unrefined vegetable oil (aromatic) - to taste;
• salt - to taste, in the original recipe - sea, but ordinary will do.

We start to cook:

To begin with, finely chop the cabbage with a special knife. Pieces that were obtained as a result of shredding, we also cut across several times so that they are not too long.

Now came the turn of the apple. We cut it into quarters, remove the middle, peel the peel. Cut the apple into thin, beautiful straws.

Sweet pepper is cut in half, remove the middle and well counted from the internal seeds. Next, the pepper must be cut in the same strips as apples.

Radish qualitatively peeled and sent to a medium grater. Grind the greens with a sharp knife. We mix all the products with each other, add salt and try, whether everything turned out delicious. Coriander must also be carefully added to the salad.

In no case should coriander in salads be poured at one point, it is scattered over the surface of the salad, after which it can be mixed, otherwise it will be difficult to evenly distribute it.

Squeeze lemon juice directly into the salad, try also to spray it on the entire surface, so it will disperse better. It remains to fill the salad with oil, mix again, it is better to do it by hand, so that all products let the juice go.

This salad has such a name for a reason! Its ingredients and cooking will surprise many, since not everyone will agree that meat and many other components of this salad go well with raw vegetables, but an experiment is an experiment. And the result will pleasantly surprise you!

Products for cooking:

The number of products is designed for six, respectively, you can increase the number of servings, but do not forget about proportionality.

• Half red cabbage;
• 100 grams of boiled chicken breast;
• 1 head of onion;
• mayonnaise - to taste;
• 1 can of canned corn, preferably about 100 grams;
• 1 bell pepper;
• 1 medium tomato;
• parsley and dill - a small bunch, ponytails cut;
• salt and pepper are added to taste.

We start to cook:

Since chicken breast must be boiled, cooking begins with it. The chicken is well washed under running cold water. Then they are thrown into slightly salted water and boiled for half an hour until fully cooked. The chicken is cooled on a plate, after which the meat needs to be cut into cubes.

Red cabbage must be finely chopped, then add salt and mix by hand until the juice is allocated.

Bulgarian pepper must be washed, remove the seeds and chop with a thin straw. Tomatoes also need to be cut into small pieces. The onion also needs to be chopped as finely as possible. Parsley and dill need to be cut as small as possible, but only leaves are used in the salad, without tails.

Now you need to open the corn, separate the required amount. All products are mixed together, add salt, pepper and mayonnaise, mix again. It remains to give a little insist and the salad is ready!

For cooking, we need:

• red cabbage;
• a jar of tuna and peas;
• fresh dill;
• 1 onion;
• salt to taste;
• ground pepper to taste;
• olive oil or mayonnaise;
• lemon juice (optional).

Like beets, red cabbage can color other products of the dish, in order to avoid this, it is recommended to chop the cabbage first and mix it with olive oil. They are allowed to infuse, and then other ingredients are added.

We start to cook:

The salad is simple, since virtually nothing needs to be cut except cabbage. It should be finely chopped and mixed with sunflower oil in advance. On the other hand, if you like red salads, you can immediately mix cabbage with other products.

Next, open canned fish, chop the tuna with a fork and add to the cabbage. We also open the peas, drain the liquid from it and send it to the salad. Peel the onion, finely chop it and also add to other products.

Now the products need to be salted (do not forget that the fish already has enough salt, do not overdo it!), Pepper a little, add olive oil and lemon juice or mayonnaise. Both this and the other refueling option will be very tasty. Salad can be served.

For more information on how to cook this salad, watch the video:

From the name it is already clear which products will be the main ones when cooking. Cooking begins with red cabbage, it is softened by scalding with boiling water, as described above.

For cooking, we need:

• 0.5 kg of red cabbage;
• 2 medium apples;
• 1 small horseradish root;
• 2-3 tablespoons of vegetable oil;
• ½ cup vinegar;
• ½ teaspoon of salt.

We start to cook:

We start cooking with shredding cabbage. It is very important that your cabbage is thin and beautiful, and therefore it is better to use a special knife. Now we need to soften our cabbage, for which we mix it with salt manually until the juice is released.

Also, for this salad they use additional processing: they pour the cabbage with vinegar and boiled water, and then mix it thoroughly.

Double-processed cabbage can be stored much longer, respectively, the salad can also be stored longer.

Next we need an apple, lemon juice and horseradish. Rub the horseradish root, peel the apples and cut into small cubes. Add all this to the cabbage, mix, add lemon juice, oil and salt. Salad ready!

You can cook this salad very quickly and simply, and the taste will delight your loved ones. Also, do not forget that cabbage is a storehouse of vitamins, which is especially true in winter. Such a salad is perfect for a regular table and for a holiday, especially since there are cheese and crab sticks, products that we are already used to seeing in holiday salads.

For salad, we need:

• Red cabbage - 400 g;
• Crab sticks - 200 g;
• Canned sugar corn - 1 can;
• Hard cheese - 100-150 g;
• Liquid mustard - 1 tablespoon;
• Boiled egg - 1 pc.;
• Chives - 1 bunch;
• Mayonnaise or sour cream for dressing - to taste.

We start to cook:

Boil the egg for 8 to 10 minutes hard boiled. Chop the cabbage finely. And remove crab sticks from the packaging and cut into small cubes. We rub cheese, it is better to take a coarse grater for this, and faster and tastier.

Mix the products.

Open the corn, rid it of liquid and add it to the salad. We divide an egg that has already been cooked and cooled (under cold running water) into protein and yolk. You can just eat protein, it will not be needed for salad. Mash the yolk with mustard and mayonnaise or sour cream (the more you like to season salad). Add this mixture to the salad and mix. Salad can be served!

For more details on how to make such an interesting salad, see the video:

This salad is one of low-calorie and vitamin, it is perfect for lovers to count calories and diet. But if you are preparing such a salad for the whole family, use it as an appetizer for the main dish. Two types of cabbage will be used in the salad: white cabbage and red cabbage.

For a salad you will need:

• white and red cabbage in equal amounts - 300 grams each;
• 2 cups dried cranberries;
• 1 glass of sunflower seeds (fried, best - peeled);
• 1/3 wine vinegar;
• 2 tablespoons of cane sugar;
• 2 tablespoons of olive oil;
• 1/2 teaspoon of salt.

We start to cook:

We carefully chop red and white cabbage. We take a large bowl, put both varieties there immediately, after which we add cranberries and peeled seeds to the same bowl.

At the same time, mix vinegar, salt and sugar with butter in a separate bowl. To make it tastier, this mixture should be beaten with a blender or an ordinary fork. We got a gas station.

Now add this dressing to the bowl with the salad, mix everything well, close the lid tightly and leave it in the refrigerator for 2-3 hours.

Salad can be served in a large salad bowl or in small portioned ones, it is decorated with greens and cranberry residues.

In this unusual salad you will find a combination of red cabbage leaves and fried egg pancakes, it turns out very interesting and tasty. Sour cream adds to the salad juiciness and delicate taste, and thanks to the coloring pigments contained in red cabbage, pancakes will also acquire a blue hue.

What will be needed for cooking:

• 200 grams of red cabbage;
• 3-4 eggs;
• a little more than a teaspoon of starch;
• 1 can of corn;
• 4 tablespoons of sour cream;
• salt to taste.

We start to cook:

First of all, we prepare pancakes, as their preparation takes longer. To do this, mix the eggs with starch and a small amount of salt, beat everything together with a blender or mixer.

Now you just need to fry the pancakes in a frying pan, if possible, without oil (or with a minimum of fat so that the pancakes simply do not stick). For the salad you will need 4 delicious egg pancakes. Fried? Let them cool, then we cut them with medium straw.

Now go to the cabbage. It, as for any salad, needs to be chopped. Next, we make the cabbage softer and more juicy, for which we mix it with salt and knead manually until the cabbage starts the juice.

Mix together cabbage, chopped pancakes and corn, previously spared the liquid. Add sour cream, salt to taste and mix again. Salad must be served immediately.

And in the video you can see how this salad is prepared, in more detail:

The components of this salad are quite unusual and very interesting, but because such a colorful salad will be appropriate on any, including a festive, table. The composition contains two types of cabbage, as well as peanuts.

What is needed for this salad:

• Red and white cabbage in equal amounts - 200 grams each;
• Eggs - 2 pcs.;
• Tomatoes - 2-3 pcs.;
• Peanuts - 50 g;
• Mayonnaise - no more than 6 tablespoons;
• Dill - half a bunch;
• Salt to taste.

We start to cook:

Cook eggs for 8 - 10 minutes, cool, peel and cut into strips. We also cut tomatoes into strips, and chop dill.

We mix all the products, add peanuts, mayonnaise to them and mix again.

Serve salad immediately after cooking.

Turkish salad belongs to light salads, it can be used for a table the day after a grand holiday, when there is a clear overload of the body with "heavy" food. This salad is also very often used during the unloading diet. It is really tasty, juicy and vitamin. Also, with such a salad you can use any dishes, as an appetizer for potatoes, porridge or spaghetti, it is great!

For cooking you will need:

• 1 medium red cabbage;
• 1 medium carrot;
• half a lemon;
• half a bunch of fresh parsley;
• 3 tablespoons of olive oil;
• salt pepper.

We start to cook:

Shred cabbage as thin as possible or rub on a special grater. Carrots also need to be peeled and grated raw, can be large. Mix them in one container. We also chop parsley and add to the bulk of the salad.

In another container, we are preparing a dressing, for which we mix the oil, lemon juice, salt and pepper, whip it all with a fork.

Add dressing to the salad and mix well. Salad must be infused for 5-10 minutes and can be served.

This salad is perfect for winter time, when the body lacks vitamins. Cooking it is not difficult, it will take no more than ten minutes.

What we need:

• about 100 grams of red cabbage;
• 80 grams of Chinese cabbage;
• 60 grams of white cabbage;
• 2 carrots;
• 1 onion head;
• 2 red apples (they differ in taste);
• 2 tablespoons of orange juice;
• 2 stalks of celery;
• 2 tablespoons of raisins;
• 50 grams of canned corn.

For refueling:

• yogurt without additives, about four tablespoons;
• 1 tablespoon of chopped parsley;
• ground black pepper, add to taste.

We start to cook:

Red cabbage should be finely chopped and put in a large bowl. Peel the onion, cut into half rings, add it to the cabbage.

Peel and cut the apples in small pieces, pour over the orange juice and also add to the cabbage. Here you need to add all the remaining ingredients, then mix thoroughly.

Now we are preparing a gas station. In a separate container, mix yogurt, parsley, pepper. Mix everything together, you can even beat with a fork. The resulting mass is added to the salad. Bon Appetit!

For cooking you will need:

• 1 whole red cabbage;
• 1 carrot;
• 1 beetroot;
• 6 cloves of garlic;
• 1 hot pepper.

To prepare the marinade you will need:

• half a liter of water;
• ten percent vinegar, 100 grams;
• 100 grams of sugar;
• 2 tablespoons of salt;
• 100 grams of sunflower oil.

We start cooking:

Cabbage for this delicious snack should be cut into medium pieces, peel and cut the carrots into thin slices, and beets - just like carrots. Vegetables can be mixed in one bowl and marinate.

Add salt, vinegar and sugar to the water. We put the mixture on the burner, bring to a boil, and take cabbage with such hot brine. After the dish cools, it must be refrigerated for 3 days. Appetizing, bright, crispy cabbage is ready! You can eat it just like that, you can chop finer, add onions and vegetable oil and put on the table a bright and incredibly tasty salad!

See how to cook this delicious cabbage:

For cooking, we need:

• 500 g of red cabbage;
• 1 cup white boiled beans;
• 2 boiled eggs;
• 7 medium onions;
• 4 tablespoons of vegetable oil;
• sugar, salt, vinegar and red wine to taste.

We start to cook:

Cabbage needs to be cleaned of excess leaves and chopped as thin as possible. Upon completion, put it in boiling water and boil for 3 minutes, after which the cabbage is reclined in a colander and cooled under running cold water. So that your cabbage does not lose color so much after processing, add a little red wine to it.

Onions need to be cleaned and cut into small pieces (as for frying), add to the cabbage. Add boiled beans there. Season it all with salt, sugar, butter and mix well. At the end of the salad you need to sprinkle with finely chopped boiled egg. It will complement the taste and at the same time decorate the dish. Bon Appetit!

For cooking you will need:

• Red cabbage - 100 g;
• White cabbage - 100 g;
• An apple is half;
• Carrots - 1 pc.;
• Red onion - 1 pc.;
• Lemon juice - 2 tbsp. l .;
• Celery root - 50 g;
• Salt and honey to taste.

We start to cook:

First chop both types of cabbage and mix it. Try to grate the carrots as they do for the preparation of Korean carrots. Peel the apples and also grate for Korean carrots. To prevent apples from darkening, you need to drip a little lemon juice on them. Celery root is also sent to the grater. Onion cut into half rings and mix with the whole mass. Pour the remaining lemon juice, salt and add honey.

Look at the delicious salad on the video:

Red cabbage, or simply red cabbage, is actually most often purple or violet. For those who want to lose weight, this product is a real find. The body receives only 24 kcal per 100 g of product from red cabbage, and spends an order of magnitude more energy to digest all this fiber. In general, eat and lose weight. Do not think that you can cook with this cabbage only a boring salad. We offer you 5 original diet recipes that you will definitely like.

Of course, all these dishes can be cooked with ordinary white cabbage. But not worth it. Firstly, because red is healthier. It contains almost twice as much vitamin C, as well as a richer set of vitamins and minerals - groups B, PP, iron, sodium, calcium, potassium. In addition, anthocyanins, which give violet leaves to red cabbage, are powerful antioxidants. They rejuvenate the body, including a very beneficial effect on the condition of the skin and improve the permeability of the walls of blood vessels, reducing the likelihood of cardiovascular disease.

Secondly, red cabbage is more beautiful. With it, the simplest dish turns into a bright and festive one. Mashed soups are especially unusual.. E now try this year to ferment not only white cabbage, but also red cabbage for the winter. Such a side dish in winter will be useful and appropriate with any meat, poultry  or vegetable dishes.

For a variety of diets, many housewives improve the art of cooking. Try to prepare delicious and healthy red cabbage dishes, which can be purchased in stores all year round.

Vitamin salad, which is very simple in execution and unusual in taste, will help to tone up on winter days. It turns out sweet and sour, crispy and bright.

Ingredients:

• red cabbage - 0.5 fork;
• mayonnaise - 3 tbsp. spoons;
• onion - 55 g;
• greens - 12 g;
• sea \u200b\u200bsalt - 5 g;
• sour cream - 2 tbsp. spoons;
• sugar - 12 g;
• carrot - 55 g;
• cucumber - 120 g;
• bell pepper - 55 g.

Cooking:

1. Chop cabbage and onions. Dice the cucumber. Chop the pepper. Grate the carrots. Chop greens.
2. Sprinkle with salt. Mix. Hands knead. Sprinkle with sugar.
3. Pour mayonnaise into sour cream. Mix. Pour the vegetables. Mix.

Corn Salad Recipe

Dishes from red cabbage are varied. Salads are especially tasty. With corn, the dish becomes more colorful and festive.

Ingredients:

• red cabbage - 420 g;
• salt;
• onions - 260 g onions;
• dill - 15 g;
• horseradish - 25 g;
• parsley - 15 g;
• citric acid - 2 tsp;
• corn - 220 g;
• vegetable oil - 6 tbsp. spoons.

Cooking:

1. Chop cabbage. Put in a colander. Pour boiling water. Cool. Sprinkle with salt, grind and stir.
2. Chop the onions finely.
3. Grate horseradish and mix with salt.
4. Connect products. Fill with oil. Stir.
5. Sprinkle with citric acid, chopped herbs and corn.

Salad with raisins and red cabbage

To make the cabbage softer, right after they chopped salt and mash it with your hands.

Ingredients:

• red cabbage - 0.5 fork;
• rosemary - a twig;
• carrot - 2 pcs.;
• raisins - 5 tbsp. spoons;
• olive oil - 4 tbsp. spoons;
• apple - 2 pcs.;
• juice from lemon;
• celery root - 2 pcs.;
• radish - 3 pcs.;
• sunflower seeds - 3 tbsp. spoons of sunflower.

Cooking:

1. Grate carrots, use a coarse grater.
2. Finely chop the apples.
3. Chop the cabbage.
4. Celery and radish will be needed in circles.
5. Mix prepared foods. Sprinkle seeds. Add raisins. Pour juice and oil. Mix. Garnish with rosemary.

Vegetable hodgepodge for the winter

This variation produces instant pickled cabbage that retains freshness until spring.

Ingredients:

• red cabbage - 1700 g;
• olive oil - 55 ml;
• sweet red pepper - 650 g;
• sugar - 35 g;
• onions - 370 g;
• wine vinegar - 30 ml;
• tomatoes - 320 g;
• salt - 10 g;
• hot pepper - 110 g;
• garlic - 5 cloves;
• parsley - 85 g.

Cooking:

1. Finely chop the head of cabbage. Chop the flesh of pepper. Crescent onion.
2. Pour boiling water over tomatoes. Remove the peel. Slice. Grind bitter pepper and herbs.
3. Prepare a pot with thick walls. Heat up. Pour in olive oil. Warm up. Place onion. Five minutes to darken.
4. Throw cabbage. Followed by sweet and bitter peppers. Add tomatoes and parsley. To salt. Pour sugar.
5. Skip the garlic through the garlic and send to the cabbage.
6. Cover with a lid. Put out.
7. Then pour vinegar. Pot eight minutes.
8. Hot, place in pre-sterilized jars.

Pork stew

The dish is hearty, tasty. We bring to your attention the Danish version of the preparation.

Ingredients:

• pork - 2100 g of scapula;
• pickles - 3 pcs.;
• salt - 2 tsp;
• red cabbage - 1100 g;
• water - 1100 ml;
• potatoes - 1100 g;
• vegetable oil - 45 ml;
• sugar - 4 tsp.

Cooking:

1. Set the oven to warm up (200 degrees).
2. Place a spatula in the mold. To fill with water. Put in the oven. Half an hour. Get a piece of meat. Make cuts across and along. Grate with salt.
3. Send back to the oven. Mode switch to 140 degrees. Withstand an hour and a half.
4. Chop the cabbage. Place in a pan.
5. Add potato wedges. Pour in oil. To salt. Cover with a lid. Stew until vegetables are cooked.
6. Chop the cucumbers. Send to cabbage. Mix. Pour sugar. Mix.
7. Place a piece of meat on the dish. Put vegetables on top.

Tasty borsch with red cabbage

Everyone is accustomed to cooking this white cabbage dish. When adding red-headed - the taste remains the same, but the color is much more saturated.

Ingredients:

• red cabbage - 0.4 fork;
• garlic - 3 cloves;
• carrot - 1 pc.;
• black pepper;
• potato - 3 pcs.;
• salt;
• onion - 2 pcs.;
• vinegar - 1 tbsp. a spoon;
• beetroot - 2 pcs.;
• tomato paste - 2 tbsp. spoons;
• vegetable oil - 4 tbsp. spoons.

Cooking:

1. Put the beetroot in the pan. To fill with water. Cook.
2. Chop cabbage.
3. Grate the carrots.
4. Chop the potato.
5. Place in a pan. Pour water.
6. Cabbage will immediately give off color, the liquid will darken.
7. Pass the chopped onion in a pan.
8. Ready to grate beetroot. Use a coarse grater. Send to the soup along with frying.
9. Pour in the vinegar. Add tomato paste. Sprinkle with salt and pepper.
10. Crush the garlic. Send to the soup. Boil. Boil for seven minutes.

Original cabbage rolls recipe

Prepare an original, purple dish that has an interesting color not only outside but also inside. Since the leaves stain the filling and sauce. Red cabbage is tougher than white cabbage, so it will take longer to stew cabbage.

Ingredients:

• minced pork - 370 g;
• rice - 170 g;
• water - 1950 ml;
• onions - 120 g of purple;
• sunflower oil - 90 ml;
• red cabbage - 150 g;
• black pepper;
• sour cream - 5 tbsp. spoons;
• salt;
• tomato paste - 6 teaspoons.

Cooking:

1. Chop the onion. Pieces should be small.
2. Fry in a pan in sunflower oil. Mix with minced meat.
3. Boil rice grains. Put in meat mass. Add salt. Sprinkle with pepper. Mix.
4. Prepare a large sized pan. Pour water. Cut the leaves at the base of the head. Put in boiling water. Keep leafs until soft. Take off. Place again in water. Repeat the procedure until all sheets are soft.
5. Each leaf cut off a rigid base. Using a large spoon, put the minced meat in a sheet. Form cabbage rolls.
6. Place in a pan. Put tomato paste and sour cream on the surface.
7. Place the cabbage in the pan. To fill with water. The liquid should reach the middle. To salt. Put out. A vegetable is needed ready, but not overcooked.
8. Place the bacon in a dry pan. To fry. It should be golden greaves.
9. Drain the remaining liquid from the cabbage.
10. Throw cracklings into prepared vegetables.
11. Pour sugar with pepper.
12. Pour in the vinegar. To salt. Mix. Put out seven minutes.

Vitamin salad with cucumbers and tomatoes

The dish turns out light, vitamin. A beautiful, bright look will cheer you up and decorate the table.

Ingredients:

• salt;
• cabbage - 0.4 head of cabbage;
• salt;
• vegetable oil;
• tomato - 1 pc.;
• lemon - lobule;
• cucumber - 1 pc.;
• dill - 25 g.

Cooking:

1. Chop cabbage into thin strips. Pour juice squeezed from a lemon slice. Sprinkle with salt. To hold hands.
2. Cut the cucumber into circles. Grind the tomato in the form of medium sized slices. Chop the dill.
3. Mix prepared foods. Sprinkle with salt. Fill with oil. Stir.

Garnishof red cabbage
   800 g of red cabbage, salt, 1 tbsp. spoon of sugar, 4 tbsp. tablespoons of vinegar, 50 g of fat, 200 g of apples.
   Finely chop the cabbage, salt, add sugar, vinegar, fat. Pour in a little boiling water and simmer until half cooked. Add chopped apples, mix and continue stewing until cabbage is soft.

Red cabbage with apples
   600 g of red cabbage, salt, 2 teaspoons of sugar, 2 cloves, 3 tbsp. tablespoons of vinegar, 4 apples, 60-80 g of bacon, 2 onions.
   Chop the cabbage, salt, add sugar, cloves, vinegar, a portion of finely chopped bacon, pour in a little water and simmer until half cooked. Peel the apples, core and fill in cubes of pre-fried lard with onions. Stuffed apples on cabbage and stew the dish with the lid closed until tender.

Red cabbage stuffed cabbage
   Red cabbage, vinegar, salt, 300 g of boiled sausage, egg, 24-50 g of white bread, 1 tbsp. spoon of mustard, 40 g of margarine or bacon.
   Separate large leaves from the head and scald them with boiling acidified water so that they become soft. Pass the sausage, soaked and squeezed white bread through a meat grinder, add the egg, mustard, a little salt and mix. Put the resulting stuffing on prepared cabbage leaves, roll, fix and fry the stuffed cabbage with bacon or margarine. Add a little boiling water, chopped apples and simmer with the lid closed until cooked.

Red cabbage - very beautiful, with red-violet leaves, a close relative of white cabbage. It has a higher content of vitamins, carbohydrates, proteins and other beneficial substances.

Red cabbage  well stored, so it can be used fresh throughout the winter.

Red cabbage makes tasty and beautiful salads.

The leaves of red cabbage are tougher than white cabbage, so you need to cut it thinly for salads.

To red cabbage salad  became softer, it is finely chopped, salted and rubbed. You can achieve softening of the leaves in another way - add chopped cabbage with boiling water, cover and leave for 20-30 minutes. Then lay in a colander, cool and use to make a salad.

To preserve the brightness and rich color of red cabbage, a little red wine, vinegar or lemon juice can be added to the salad.

The taste of red cabbage, slightly nibbling on the tongue, can be emphasized by adding garlic to the salad or preparing a dressing with horseradish or mustard.

Adding even a small amount of walnuts to the red cabbage salad will add sophistication to the dish and make the salad suitable for the festive table.

An interesting combination of red cabbage with pomegranate or black currant.

Red cabbage can be used to decorate salads from other products.

Red Cabbage Salad Recipe

500 g of red cabbage, 2 tbsp. tablespoons of vinegar, 1 teaspoon of sugar, 1/2 teaspoon of salt.

Finely chop the cabbage, scald with boiling water, cover, let stand for 20-30 minutes, then put it in a colander. Pour cold water over the cabbage, squeeze it, season with vinegar, salt, sugar, mix and let stand for another 20-30 minutes. You can not sprinkle the cabbage with boiling water, but salt and grind with your hands until the juice is released, then squeeze, season with vinegar, sugar and mix.

Red Cabbage Salad with Vegetable Oil

400 g of red cabbage, salt, black pepper, 2 tbsp. tablespoons of vinegar, 50 ml of vegetable oil.

Sprinkle chopped red cabbage with salt and pepper. Grind with your hands until the juice begins to stand out and the cabbage is soft. Mix vinegar and oil, pour cabbage on them and mix thoroughly. Refrigerate for 4 hours.

Red Cabbage Salad with Icing Sugar Recipe

400 g of red cabbage, 25 ml of vegetable oil, 50 ml of 3% vinegar, 2 tbsp. tablespoons Sugar, 1h. a spoonful of salt.

Peel the cabbage from the upper leaves, remove the stalk, chop, sprinkle with salt, grind until juice appears. Fold in the dishes, pour vinegar. Squeeze and season with vegetable oil and powdered sugar before serving.

Red Cabbage Salad with Cranberry Juice - Recipe

400 g of red cabbage, 50 ml of corn oil, 1 tbsp. a spoonful of cranberry juice, salt, sugar.

In a pan with a small amount of boiling water add salt, sugar, chopped cabbage, close the lid and simmer until softened. Then discard the cabbage in a colander, cool, put in a salad bowl. Fill with juice (after adding sour juice, the cabbage acquires a beautiful bright color), oil. It is advisable to prepare the salad one hour before serving, so that he has time to infuse.

Red cabbage salad with apples in mustard sauce

300 g of red cabbage, 100 g of apples, 50 ml of olive oil, 25 g of mustard, 30 ml of lemon juice, salt.

Chop cabbage, remove apples from the core and cut into strips. Grind the mustard with warm olive oil. Then add lemon juice and mix. Combine cabbage with apples, add salt to taste. Put in a salad bowl and pour over the prepared sauce.

Red Cabbage Salad with Apple Juice

300 g of red cabbage, 100 g of apples, 100 ml of apple juice, 50 ml of vegetable oil, 30 ml of vinegar, 1 clove, cinnamon powder, salt, sugar - to taste.

Chop the cabbage and stew with apple juice, salt, sugar, spices, vinegar. Combine the cooled cabbage with apples grated on a coarse grater and season with butter.

Red Cabbage Salad with Garlic Recipe

400 g of red cabbage, 3 cloves of garlic, 50 ml of vegetable oil, 30 ml of lemon juice, salt - to taste.

Chop the cabbage, add garlic, salt, lemon juice, vegetable oil, grated on a fine grater or let through the press.

Red Cabbage Salad with Horseradish

400 g of red cabbage, 1 tbsp. grated horseradish spoon, 1 tbsp. spoon of lemon juice, 50 ml of vegetable oil, salt, sugar, black pepper - to taste.

Finely chop the cabbage, dip it into boiling water for 1-2 minutes, put it in a colander and pour over cold boiled water. Stir the remaining products and season the cabbage with the resulting sauce.

Red Cabbage Salad with Apple and Honey Recipe

300 g of red cabbage, 2 tbsp. tablespoons of honey, 100 g of apples, 50 ml of olive oil, salt.

Mix shredded cabbage with honey, salt, peeled and peeled apples and sliced \u200b\u200binto slices. Season with olive oil.

Red cabbage salad with apples and nuts

300 g of red cabbage, 100 g of sweet apples, 25 g of horseradish, 25 g of chopped walnut kernels, juice of 1 lemon, 100 ml of strong red wine, 2 pinch of salt, 1 pinch of sugar, 1 pinch of black pepper.

Chop the cabbage finely. Grate unpeeled apples on a coarse grater, removing seeds. Grate horseradish on a fine grater, mix with cabbage and apples, sprinkle with lemon juice mixed with 1 tbsp. spoon of water, salt and sugar. Stir well, drizzle with wine and stir again, while adding black pepper. Sprinkle salad with crushed nuts.

Red cabbage salad with apples and walnuts recipe

300 g red cabbage, 1 celery stalk, 100 g apples, 30 ml wine vinegar, 50 ml vegetable oil, 1 teaspoon sugar, salt and ground red pepper - to taste, 25 g chopped walnuts.

Beat vinegar, butter, sugar, salt and pepper in a large bowl. Add shredded red cabbage and chopped celery. Stir thoroughly so that the cabbage starts juice. Remove the peel from the apples and cut them into 1 cm cubes. Add to the salad and mix. Sprinkle the salad with nuts before serving.

Red Cabbage Salad with Apples and Almonds

300 g red cabbage, 50 g onions, 50 g almonds, 100 g apples, 100 ml table red wine, 50 ml olive oil, 1 tbsp. a spoonful of mustard, parsley, sugar, salt, ground black pepper - to taste.

Finely chop and salt the cabbage, chop the onion into thin half rings, peeled apples - into strips; scald almonds with boiling water, peel, finely chop. Mix cabbage, onions, apples and almonds. Grind the mustard with vegetable oil, add greens and, rubbing, slowly introduce the wine. In the resulting sauce add salt, sugar, pepper and season the salad. Mix everything thoroughly and put in a salad bowl.

Red cabbage salad with apples and garlic recipe

300 g of red cabbage, 100 g of apples, 2-3 cloves of garlic, 50 ml of vegetable oil, salt - to taste.

Salt finely chopped cabbage, grate until juiced, add chopped garlic and apples grated on a coarse grater. Fill with oil.

Red cabbage salad with apples and tomatoes

300 g of red cabbage, 30 ml of vegetable oil, 100 g of ripe tomatoes, 100 g of apples, 2 teaspoons of 3% vinegar, sugar, parsley and dill, ground pepper, salt.

Peel red cabbage, dip for 10 minutes in salted water (30 g of salt per 1 liter of water), rinse, cut along the stalk and chop. Salt, let stand for 15 minutes, then squeeze, season with vinegar, sugar, pepper and mix well. Pour in vegetable oil. Put the prepared cabbage in a slide on a dish, garnish with tomato slices, put sliced \u200b\u200bapples on top, sprinkle with dill and parsley.

Red Cabbage Salad with Apples and Pickles Recipe

300 g of red cabbage, 100 g of apples, 100 g of pickles, 50 g of onions, 50 ml of vegetable oil.

Chop the cabbage, grate a little, so that it becomes softer. Cut cucumbers and peeled apples into small cubes. Cut the onion into thin half rings. Mix everything and fill with oil.

Red Cabbage Salad with Apples and Beans

300 g of red cabbage, 100 g of beans, 200 g of apples, 50 g of green onions, 50 ml of olive oil. 1 tbsp. tablespoon of sugar, 30 ml of apple or wine vinegar, salt.

Finely chop the cabbage, dip in boiling water for 2-3 minutes, put in a colander and cool. Add boiled and chilled beans, grated apples, chopped green onions, vinegar, salt, sugar, olive oil and mix everything.

Red cabbage salad with apples, grapes and watermelon

300 g of red cabbage, 150 g of grapes, 100 g of apples, 200 g of watermelon, 12 leaves of green salad.

In the middle of the salad bowl on the leaves of green lettuce lay out a slide of blanched, finely chopped red cabbage. Around cabbage place apples and grapes. Between them put a piece of watermelon. When serving, pour dressing with vinegar, olive oil, sugar and salt.

Red Cabbage Salad with Apples and Pears

300 g of red cabbage, 100 g of apples, 100 g of pears, 50 ml of liquid honey, 100 ml of olive oil, salt.

Chop the cabbage finely. Peel apples, pears, core, cut into strips. Mix all the ingredients, salt the salad, season with honey and vegetable oil.

Spicy red cabbage salad with carrots

400 g of red cabbage, 100 g of carrots, 1 tbsp. tablespoon of salt, 250 ml of vinegar, 200 g of sugar, 2 tbsp. tablespoons chopped fresh ginger, 1 teaspoon chopped hot pepper, coriander leaves.

Thinly chop the cabbage. Stir chopped cabbage with salt in a colander. Put a plate on cabbage and put a load on it. Allow to stand at room temperature for 3 hours. Beat vinegar, sugar, ginger and red pepper in a large bowl until sugar dissolves. Rinse and dry the cabbage. Put it in a vinegar mixture along with carrots, chopped into strips. To stir thoroughly. Close the lid and refrigerate for 8-24 hours. Serve cold with garnish with coriander.

Spicy red cabbage salad with carrots

300 g of red cabbage, 100 g of carrots, 50 ml of apple or wine vinegar, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of finely chopped dill, 1 teaspoon of grated horseradish, 1/2 teaspoon of dry mustard, salt and ground black pepper - to taste.

Stir chopped cabbage with carrots grated on a coarse grater in a large bowl. Add sugar, dill, horseradish, mustard, salt and pepper to vinegar, beat. Season the salad and mix. Close the lid and refrigerate for 1 hour.

Red Cabbage Salad with Carrots and Cucumbers

300 g of red cabbage, 100 g of carrots, 100 g of cucumbers, 50 g of dill, 50 g of parsley, 50 ml of vegetable oil, juice of 1 lemon, salt.

Chop the cabbage finely. Combine with carrots, grated on a coarse grater, and finely chopped cucumbers, salt. Put in a salad bowl and season with a mixture of oil and lemon juice. Sprinkle with finely chopped herbs.

Red Cabbage Salad with Carrot and Citrus Recipe

300 g of red cabbage, 50 g of carrots, celery, 1 tbsp. tablespoon of red wine vinegar, 30 ml of orange juice, 50 ml of vegetable oil, salt and ground black pepper - to taste, 100 g of orange, 150 g of grapefruit (red or pink), 50 g of slightly roasted walnuts.

Chop cabbage, grate carrots, cut celery stalks into thin slices. In a large bowl, mix cabbage and carrots. Add vinegar, orange juice, oil, salt and pepper. Mix. Refrigerate for a day. Before serving, peel oranges and grapefruit, divide them into slices, peel the slices from the skin. Cut half slices of grapefruit into halves and add them to the salad. Then put half the slices of oranges in the salad. Mix. Serve, garnished with remaining orange and grapefruit slices and sprinkled with roasted nuts.

Red Cabbage Salad with Citrus, Pears and Figs

200 g of red cabbage, 100 g of oranges, tangerines, pears, figs, 75 ml of orange juice, 50 ml of olive oil.

Finely chop the cabbage and grind until juice is formed. Divide oranges and tangerines into slices and clear them of the film. Large slices of orange cut across. Peel fresh pears, remove core and cut into slices. Cut the figs into small cubes. Mix the prepared foods, season with orange juice and olive oil. Put the prepared salad into a salad bowl and decorate with fruit.

Red Cabbage Salad with Beetroot Recipe

300 g of red cabbage, 200 g of beets, 50 ml of vegetable oil, salt, 1 hour. a spoonful of coriander grains (cilantro), 50 g of walnuts.

Cut beets into thin strips and fry in vegetable oil. Finely chop the red cabbage and mix with the finished beets. Salt to taste, add ground coriander and chopped walnut kernels.

Red cabbage salad with sweet pepper

400 g of red cabbage, 1 red bell pepper, 50 g of red onion, 50 ml of wine or apple vinegar, 50 g of sugar, 1/2 hour, a spoonful of curry powder, 50 g of raisins, salt and ground black pepper.

Chop the cabbage, cut the pepper and onion into thin half rings. Put in a bowl and mix. Heat vinegar and sugar in a small saucepan. Sugar should be completely dissolved. Then pour hot marinade over vegetables. Cool slightly. Season to taste with curry powder, salt and ground black pepper. Add raisins. Put the salad in the refrigerator for 1-2 hours. Before serving, drain the excess liquid and mix the salad again.

Red cabbage salad with mushrooms recipe

300 g of red cabbage, 200 g of mushrooms, 100 g of pickles, 50 g of onions, 50 ml of vegetable oil, salt and sugar to taste, 50 g of dill.

Chop the cabbage, add a little salt, and grind it until juice is formed. Boiled mushrooms cut into strips, cucumbers and onions cut into cubes. Mix all products, add sugar to taste, pour oil. Sprinkle with dill.

Red cabbage salad with potatoes

300 g of red cabbage, 200 g of potatoes, 50 ml of vinegar, 100 g of onions, 50 g of pickles, 100 ml of vegetable oil, 1 teaspoon of lemon juice, herbs, salt.

Chop red cabbage, pour boiling water, after 20 minutes, put in a colander, salt, pour half of the prepared vinegar and vegetable oil. Boil potatoes in a peel, cool, peel, cut into cubes, salt. Season the potatoes with the remaining vegetable oil, pepper, pour the rest of the vinegar, sprinkle with herbs. Add finely chopped onions and diced pickles to the potatoes. Place the cabbage on the dish in the center, and spread the potato salad around. Garnish with sprigs of greenery.

Red Cabbage and Cauliflower Salad Recipe

300 g of red cabbage, 300 g of cauliflower, 1 head of onion, 50 g of lettuce, salt, 75 ml of vegetable oil, 50 g of coriander or parsley.

Cut red cabbage into pieces, blanch and cool. Boil cauliflower for 3-5 minutes in salted water, cool and divide into small inflorescences. Chop onions into rings. Lay vegetables on layers of lettuce, salting each layer to taste, pour over vegetable oil, sprinkle with finely chopped greens.