Externally, red cabbage is similar to its white relative, but they differ not only in color. Vegetable culture, painted in bright colors (from red and burgundy to lilac, violet, blue), has a unique taste. Purple cabbage salad is unusual, healthy, aesthetic - a real gourmet's dream!

How to make red cabbage salad

Dishes from such cabbage are bright, elegant, as in the photo in the magazine. This vegetable is created for use in its raw form, it is just a storehouse of vitamins, micro and macro elements, essential oils. Mistresses know how to make red cabbage salad to emphasize its taste. She needs a thin cut, the colored leaves are tougher than the green ones of her white-skinned relative. There are many products that combine with this vegetable crop. The success of the preparation depends on your ingenuity and desire to experiment.

Red Cabbage Salad - Recipe

Red cabbage (red-headed) in harmony with all kinds of summer vegetables, herbs. It looks great both in simple salads, including 3-5 components, and in complex, hearty, with the addition of meat, eggs, sausages. Find your recipe for red cabbage salad, enjoy its exquisite taste, recharge its energy, giving youth and health. Cabbage will delight you all year round, because it is perfectly preserved and can be preserved.

For winter

Whether you need harvested red cabbage for the winter is up to you. It is so well stored that it will not be difficult to buy fresh forks even in early spring. But if you need to process a part of the autumn harvest from the summer cottage - do not hesitate, such a vegetable harvest will diversify the winter menu and will please the home. Vinegar is used as a preservative in this recipe; therefore, cabbage straws turn out to be crispy, pickled.

Ingredients:

• cabbage red-headed head - about 4 kg;
• bay leaf - 8 pcs.;
• garlic - 5-7 cloves;
• black peppercorns - 12 pcs.;
• allspice peas - 12 pcs.;
• dry clove buds - 12 pcs.;
• well or spring water - 1 l;
• salt - 2 tbsp. l (without slide);
• sugar - 3 tbsp. l .;
• vinegar 9% - 4 tbsp. l

Cooking method:

1. Cut each forks into thin and long strips. Properly chopped cabbage does not have to be wrinkled by hand.
2. Chop the garlic. It is better to cut into slices than crush.
3. Fill four liter jars (sterile and dry) tightly with cabbage slices. Do not forget to put spices on the bottom.
4. Bring the water to a boil. Add salt and sugar to it.
5. Pour the vinegar and pour the marinade into the jars immediately.
6. For winter storage, sterilize the jars in a pot of boiling water for about 15 minutes. Seal with iron sealed caps.

With mayonnaise

Pickled cabbage is tasty, but fresh cabbage is not inferior in taste, but surpasses it in benefits. Red cabbage salad with mayonnaise can be considered a classic. It is customary to include various vegetables in it. Traditionally add onions or green onions, radishes, carrots, beans, asparagus, bell pepper, garlic, root and leaf parsley, celery. Vegetables can be combined in any combination, it all depends on their availability and your preferences. In this recipe, onions, carrots, and garlic are adjacent to the main vegetable.

Ingredients:

• red-headed cabbage - 500 g;
• onion - 1 pc.;
• carrots - 1 pc. (small);
• garlic - 3 cloves;
• lemon juice - 1 tbsp. l .;
• mayonnaise - 3 tbsp. l .;
• salt, pepper to taste.

Cooking method:

1. Cut vegetables (except garlic) into thin strips. For carrots, you can use a grater.
2. Salt the cabbage, knead a little.
3. Combine all vegetables, add finely chopped garlic.
4. Season the dish with mayonnaise, pepper if necessary.

With corn

This section provides an easy and tasty recipe for a dish that can decorate a festive table. Red cabbage salad with corn looks very elegant and is always very popular among guests. Still would! Purple cabbage, orange carrot, yellow corn, greens, egg white - a combination for a joyful mood and color photo. And he adds vitamins such necessary in the cold winter.

Ingredients:

• red-headed cabbage - 600 g;
• canned corn - 150 g;
• chicken egg - 2 pcs.;
• carrots - 1 pc. (small);
• greens (dill, parsley) - 1 bunch;
• mayonnaise - 100-150 g;
• salt to taste.

Cooking method:

1. Chop cabbage with a thin straw. If it is harsh, remember to pre-salt.
2. Cook hard-boiled eggs, cut into pieces.
3. Chop the carrots with a coarse grater.
4. Finely chop the greens.
5. Mix all the ingredients in one bowl, season with mayonnaise.

Simple salad

A quick, quick-cooked blue cabbage salad can be a great addition to a protein dish. If you follow a diet and take care of a figure - this dish is for you! A minimum of calories and a maximum of vitamins for beauty and health - this is what a simple red-eye salad means. It consists of only three ingredients or four if you want to add walnuts to it.

Ingredients:

• blue onion - 1 pc.;
• vegetable oil (preferably olive) - 3 tbsp. l .;
• lemon juice, walnuts - optional;
• salt to taste.

Cooking method:

1. Shred vegetables thinly, salt.
2. Add a spoonful of lemon juice if desired.
3. It would be nice to add a couple of crushed walnuts if you like this combination.
4. Refuel with vegetable oil and help yourself!

With apples

Experienced housewives know many recipes on how to cook a delicious vitamin coleslaw with apple. The recipe is somewhat unusual in its combination of products, but it is definitely worth a try: cabbage and apple slices are successfully combined with slices of fresh tomatoes in it. The very appropriate name for this dish is “Sweet Autumn”. Do not try to cook it with greenhouse tomatoes, cottony on the palate: the secret of the recipe is to use salad, sweet, juicy tomatoes ripened on a bed in the open ground.

Ingredients:

• red-headed cabbage - 500 g;
• sweet and sour apples - 1-2 pcs.;
• tomatoes - 1-2 pcs.;
• onions - 1 pc.;
• lemon juice - 1 tbsp. l .;
• mayonnaise, salt, sugar, vinegar - to taste.

Cooking method:

1. Shred the cabbage forks thinly, salt, season with mayonnaise. Let it stand for about 30 minutes.
2. Peel apples, chop on a coarse grater, mix with lemon juice so as not to “rust”.
3. Cut the onions into half rings, and the tomatoes into thin slices.
4. Mix all the ingredients, add salt, sugar, vinegar to taste.

With carrots

To show the amazing variety of snacks from this vegetable crop, an unusual, almost exotic salad of bright vegetables will be described here. Refueling is done with the addition of grapefruit juice, and citrus pulp is cut into the dish itself. The appetizer has an original aroma, low calorie content, incredible vitamin content. Dish - a godsend to deal with winter blues. Replace the grapefruit with orange slices - and you will get other flavoring shades.

Ingredients:

• red-headed cabbage - 300 g;
• carrots - 100 g;
• grapefruit - 1 pc.;
• celery greens - a small bunch;
• red wine vinegar - 30 ml;
• olive oil - 50 ml;
• salt, pepper to taste.

Cooking method:

1. Grind vegetables with a knife or with a grater. Finely chop the celery.
2. For dressing, mix vinegar, oil and grapefruit juice squeezed from half the fruit.
3. Pour the dressing into the vegetable mixture. Let it stand in a cool place for 30 minutes or longer.
4. Before serving, mix the salad, add three slices of grapefruit, peeled and chopped thin skin.

With pepper

To make a diet breakfast, do not do without fresh vegetables. Red cabbage with bell peppers are perfect for the start of the day! In the proposed dish, the tone is set by sweet pepper, radish, apple, and ground coriander is used as the main spice. Salad is seasoned with any vegetable oil. Flaxseed, sesame, mustard cold pressed is very suitable. Such breakfast is just a pantry of vitamins, minerals, and other useful substances.

Ingredients:

• red-headed cabbage - 400 g;
• large sweet red pepper - 1 pc.;
• green radish - 150-200 g;
• large apple - 1 pc.;
• lemon juice - 2 tbsp. l .;
• ground coriander - 0.5 tsp;
• vegetable oil, salt to taste.

Cooking method:

1. Peel vegetables, cut into thin strips. For radish, you can use a grater.
2. Mix and add salt. Add coriander and lemon juice.
3. Dress the salad with vegetable oil. Enjoy a light breakfast for beauty, vitality, health!

With vinegar

Cabbage salad with vinegar - a classic of domestic cooking. There are many options for this dish, in one of them purple is used instead of white. A quick appetizer with vinegar, described below, for universal use: it can be eaten a couple of hours after cooking, it can be kept in the refrigerator for several days so that it is better marinated, it can even be closed for the winter! In this original recipe, raw table beets are added to the main ingredient, which is marinated with other salad ingredients.

Ingredients:

• red-headed cabbage - 1 kg;
• medium carrot - 2 pcs.;
• beetroot - 2 pcs. (medium-sized);
• vegetable oil - 1/2 cup;
• garlic - 5 cloves;
• sugar - 1/2 cup;
• salt - 1 tbsp. l
• vinegar 9% - 1/3 cup;
• ground red pepper - 1 tsp;
• ground black pepper - 1/3 tsp;
• purified water - 1/2 l.

Cooking method:

1. Grind vegetables into strips. For root vegetables, use a grater on which Korean carrots are chopped.
2. Stir the vegetables.
3. Cook the marinade: salt, sugar, spices, bring to a boil, add oil and vinegar, remove from heat.
4. After cooling down to 70-80% marinade, pour the vegetable mixture. Insist in the refrigerator from 2-3 hours to several days.
5. If you decide to roll up a jar of salad for the winter - sterilize it for 15 minutes before capping.

With garlic

Another spicy recipe is a cabbage salad with garlic, which is especially good with meat and potatoes. Garlic adds piquancy to the cabbage flavor. Onions are inappropriate in this salad, because the garlic flavor should set the theme. If two ingredients are not enough for you, add greens, corn or green peas. Experiment with new flavors. If in your imagination these products combine well - try it!

Ingredients:

• red-headed cabbage - 1/2 fork (approximately 0.5 kg);
• garlic - 3-4 cloves;
• mayonnaise - 2-3 tbsp. l .;
• salt, pepper to taste.

Cooking method:

1. Finely chop the forks.
2. Cut the garlic into thin slices.
3. Add salt, pepper.
4. Mix and add mayonnaise.

Sausage

A vegetable snack can be hearty. To make sure of this, prepare red cabbage salad with sausage and cheese. This dish is simple to make, but it looks appetizing, as in the photo. This salad will be the decoration of your holiday feast. For breakfast or dinner, this appetizer is a complete balanced meal that brings joy and pleasure. Be sure to try to make such an option for the next holiday!

Ingredients:

• red-headed cabbage - 300 g;
• red onion - 1 pc.;
• smoked sausage cheese - 200 g;
• smoked or boiled sausage - 200 g;
• rye crackers - 30 g
• greens (dill, parsley) - a small bunch;
• salt, pepper to taste;
• dressing mayonnaise.

Cooking method:

1. Chop the vegetables into thin strips.
2. Cut the sausage and cheese into thin, oblong cubes.
3. Chop the greens finely.
4. Mix, salt, add crackers and season with mayonnaise.
5. Before serving, lettuce should stand for 30 minutes in the refrigerator.

Making red cabbage salad is the power of any diligent housewife. Master the preparation of cabbage salads and diversify your family's diet for health and pleasure all year round:

• The first secret - cutting should be thin. Use special tools and sharp knives.
• The second secret is that cabbage leaves are guaranteed to retain a bright color if lemon juice, wine or apple vinegar are added to the dressing.

Video

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. Drizzle with 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. Let 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.

Cooks are very fond of red cabbage. After all, she is able to add bright colors to almost any salad. Vegetarians adore it, because red head of cabbage contains many minerals, vitamins, and can safely claim to be a storehouse of useful substances. And it is precisely it that nutritionists recommend to those patients who have found problems with the gastrointestinal tract, high cholesterol or low immunity. Decided to improve the body or just diversify your menu? Then use a variety of recipes for red cabbage salads.

Easy to cook

The benefits of red cabbage for the body were known in antiquity. This is evidenced by ancient prescription books. They contain recommendations to use this particular type of cabbage before a large feast, to improve digestion, neutralize excess wine. Modern research has confirmed the veracity of the council. Red cabbage contains twice as much fiber as white cabbage.

Cooking features

Before considering recipes for salads with red cabbage, you need to stay on the product itself. A unique vegetable, which has many useful substances, has not received as much distribution as its relatives. It is dictated by taste features. The following qualities are characteristic of red cabbage.

• Bitterness. This taste is given to it by anthocyanins, which give the cabbage its original purple color. These substances are very beneficial. They are natural antioxidants that strengthen blood vessels and resist oncology.
• Stiffness. Increased rigidity of cabbage provides fiber, which is simply necessary for the digestive tract to normalize the work.

It is bitterness and stiffness that are to blame for the fact that red cabbage, despite its significant benefits, remains less in demand than its counterparts. However, to fix such "shortcomings" is quite simple. To red cabbage with its taste was only admired, remember five recommendations.

1. Little heads of cabbage. The greatest amount of nutrients is found in small heads of cabbage. That is why try to get dense and small forks of cabbage.
2. Correct shredder. Chefs recommend chopping cabbage leaves as thin as possible. Such a little trick will make a tough product much more tender.
3. Grinding with salt. To give the cabbage softness and eliminate bitterness, the shredded product must be salt and then grate. Cabbage should let the juice go, along with which bitterness will go away.
4. Scalding with boiling water. This is another method of providing cabbage softness and eliminate bitterness. Finely chopped product must be doused with boiling water. Cover the cabbage and leave for 20 minutes. Then the water is drained using a colander.
5. Brightness preservation. Cabbage has the ability to color all product neighbors in a deep blue color. However, she herself can lose its brightness. To prevent this, add vinegar when cooking, pour red wine or sprinkle the ingredients with lemon juice.

Interesting recipes for red cabbage salads

Chefs say that a useful product can be used in soups, borsch. Red-headed forks, like white-headed forks, are pickled, salted, stewed and pickled. Cabbage rolls made of purple cabbage leaves look very impressive. At most often it is used for salads. Moreover, on the basis of the red-headed product, a wide variety of recipes have been created. How to make delicious and fast red cabbage salad? We will teach!

Light

Features The easiest salad recipe with blue fresh cabbage. This dish perfectly diversifies the daily menu. And if you add five or six walnuts to it, it will become one of the most delicious snacks at the holiday.

Structure:

• red cabbage - half a head of cabbage (350-400 g);
• vinegar - 30 ml;
• vegetable oil - 40 ml;
• salt, pepper - a pinch.

How to cook:

1. Chop forks.
2. In a volumetric bowl, grind it with salt. The product should acquire softness.
3. Combine the oil and vinegar.
4. Mix the grated cabbage with the cooked dressing.
5. Place the dish in the refrigerator for about three to four hours.

"Golden autumn"

Features The combination of vegetables in this salad is a real charge of vitamins. A dish with a sweet and sour taste can be an original snack for a daily menu or for a holiday. To cook it, use the step-by-step recipe for red cabbage salad.

Structure:

• red cabbage - half a fork;
• carrots - one;
• onion - one;
• bulgarian pepper - one;
• cucumbers - two or three gherkins;
• sugar - 10 g;
• salt - 5 g;
• greens - a small bunch;
• mayonnaise - 40 ml;
• sour cream - 40 ml.

How to cook:

1. Chop cabbage, rub carrots.
2. Cucumbers and peppers cut into strips.
3. Chop greens on the board.
4. Mix the components.
5. Pour in salt, sugar. Grind all components with your hands.
6. Add chopped onions.
7. Separately mix mayonnaise with sour cream.
8. Season the salad.

Carrot

Features The dish has a spicy taste. Spicy food lovers will like it. To prepare a spicy salad of red cabbage and carrots, use apple cider vinegar or take wine.

Structure:

• red head of cabbage - half a fork;
• carrots - two root crops;
• horseradish root (chopped) - half a teaspoon;
• vinegar - three tablespoons;
• mustard (powder) - half a teaspoon;
• salt, sugar, a pinch of pepper as desired;
• dill - five to six branches.

How to cook:

1. Rub carrots on a grater (only on a large one), or cut into strips.
2. In a gravy boat, prepare a dressing of vinegar, grated horseradish, mustard. Add salt, a little sugar and ground black pepper. Stir the sauce carefully.
3. Chop red-headed forks.
4. Combine with carrots.
5. Season the salad with cooked vinegar mustard sauce.
6. Soak it for at least an hour in the refrigerator for impregnation.

A recipe for red cabbage salad with vinegar, horseradish and mustard is a very hot mix. Therefore, focus on your taste. Initially enter only half of the proposed components. If you miss the “zest”, add the rest.

Tomato Boom

Features A delicious salad that will appeal to vegetarians, followers of a healthy diet.

Structure:

• sweet pepper - one;
• red head of cabbage - half;
• lemon juice - 15 ml;
• tomatoes - two small fruits;
• greens - a bunch;
• pepper, salt;
• olive oil - 40 ml.

How to cook:

1. After rubbing the chopped forks with salt, leave it for a couple of minutes to insist.
2. At this time, chop the pepper into strips.
3. Chop the greens with a knife.
4. Prepare the tomatoes, cut them into small cubes.
5. Connect the components.
6. Focusing on your taste, add seasoning.
7. Sprinkle the ingredients with lemon juice.
8. Season with olive.

"Corn tenderness"

Features Another recipe that will appeal to true connoisseurs of delicious and healthy dishes. It is suitable for vegetarians. The dish will replenish the piggy bank of recipes for lovers of healthy nutrition. The following algorithm will help you make a salad of red cabbage and corn.

Structure:

• canned corn - 240 g;
• lilac red - half a fork;
• vegetable oil - five tablespoons;
• bulb - one large head;
• lemon juice - one teaspoon;
• horseradish (root) - a piece measuring 2-3 cm;
• salt - a quarter of a teaspoon;
• greenery.

How to cook:

1. Pour over chopped cabbage with boiling water.
2. Then, to provide the highest tenderness to the dish, grind the product with salt.
3. Cut onion, grate horseradish on a fine grater.
4. Connect the components.
5. Add the corn.
6. Chop the greens, put it in the salad.
7. Sprinkle the mixed ingredients with lemon juice.
8. Stir with oil.

Egg sausage

Features Salad is able to become an independent hearty dinner. A delicious dish will appeal to all family members, and eggs, painted in purple, will cause a real delight in children. This salad is to taste in the winter.

Structure:

• smoked sausage - 60 g;
• cabbage - a quarter fork;
• greens - a bunch;
• boiled eggs - two pieces;
• garlic - one or two cloves;
• mayonnaise - 75 ml.

How to cook:

1. Chop the red head with a knife, grind the cabbage straw with salt.
2. Grate the eggs, cut the sausage.
3. Chop the garlic and chop the greens on the board.
4. Combine all the resulting components, mix with mayonnaise.

Perfect Taste

Features This is how they characterize a salad that combines products that are incompatible at first glance. But their combination makes gourmets seriously reconsider their ideas about the compatibility of components.

Structure:

• chicken (boiled fillet) - 250 g;
• salad cabbage - half a head of cabbage;
• walnuts - three to five pieces;
• greens - a bunch;
• salt;
• garlic - two cloves;
• mayonnaise - 25 ml;
• chicken broth - 25 ml;
• loaf - two or three pieces.

How to cook:

1. Prepare the cabbage. For this salad, it is best to eliminate the bitterness by scalding.
2. Add garlic squeezed through a press.
3. Boil the breast, cut it into small pieces.
4. Prepare the dressing by combining the broth, mayonnaise, chopped nut and chopped greens in a separate container.
5. Season the salad.
6. Slice the loaf into small cubes.
7. In a pan, without adding oil, dry the bread.
8. Add ready-toasted croutons to the salad.

"Winter luxury"

Features This salad is very easy to prepare. He will save the mistress if guests appeared on the doorstep. The composition is able to saturate the body with vitamins in winter cold days, protect against colds.

Structure:

• beets - two small root crops;
• red cabbage - half a head of cabbage;
• green onions - a bunch;
• prunes - 120 g;
• olive oil - two tablespoons;
• vegetable oil (for frying) - three tablespoons;
• salt, optionally pepper.

How to cook:

1. Prepare the red-skinned product, getting rid of bitterness by any of the methods described above.
2. Pour prunes with warm water for literally five to seven minutes.
3. Grate fresh beets on a coarse grater.
4. Stew the vegetable in vegetable oil. Beets should be soft.
5. Chop the onion feathers.
6. Soaked prunes cut into slices.
7. Connect all the components.
8. Season with olive.

Bean

Features A combination of cabbage with red beans is very original and tasty. The soft, delicate red cabbage salad with mayonnaise and beans will be appreciated by guests and family members.

Structure:

• red beans - 120 g;
• red cabbage - half a small head of cabbage;
• salt, seasonings;
• mayonnaise - 60 ml;
• croutons - 30 g.

How to cook:

1. Beans must be soaked overnight in cool water.
2. In the morning, rinse it, remove the husk, set to boil.
3. Remember chopped cabbage with salt.
4. Combine both components, add crackers.
5. Season the salad with mayonnaise.

You can cook crackers yourself or take them ready. But in the latter case, choose a product with a neutral taste that will not violate the tenderness of the salad.

"Fish sophistication"

Features If you want to cook an original and satisfying dish, add red fish to the cabbage. A bright salad will not only decorate the table, but will also delight you with its flavor combination.

Structure:

• red fish - 220 g;
• red cabbage - a quarter fork;
• hard cheese - 220 g;
• sour cream (or mayonnaise) - 50 ml;
• greens, spices.

How to cook:

1. With red salted fish, carefully remove the skin, remove the bones.
2. Then cut it into small cubes.
3. Chop the cabbage and, slightly salting it, remember with your hands.
4. Dice the hard cheese.
5. For dressing, prepare the sauce by combining sour cream with herbs.
6. Combine and mix the components.

Be sure to keep in mind that in this recipe, fish, cabbage and, to some extent, cheese already contain salt. Do not overdo it with her. And do not add it to the gas station at all.

The commotion

Features This salad is sometimes called the "Goat in the garden." The dish, with its combination of bright, fresh colors, resembles the garden of a summer resident. The main feature of this culinary masterpiece is the laying out of all components on a plate without mixing.

Structure:

• korean carrots - 150 g;
• fresh cucumber - 150 g;
• sausage (or ham, smoked chicken) - 150 g;
• canned peas - 150 g;
• white cabbage - 150 g;
• green onions - a bunch;
• red cabbage - 150 g;
• dill - a bunch;
• salt;
• mayonnaise - 75 ml.

How to cook:

1. Chop both types of cabbage in separate bowls. Remember them with the addition of salt.
2. Cut the cucumber into small strips.
3. Combine the onions and dill, chop finely.
4. Dice the sausage.
5. On a large flat dish, lay out all the components in slides, observing the color scheme. In the center is a little green. They put sausage on it. Then slides-petals leave the center: a strip of white cabbage, greens, a hill of red, peas, carrots, cucumber. And again, repeat all the strips, starting from the white “petal”, ending with the cucumber.
6. In a gravy boat, prepare a dressing of mayonnaise, salt, seasoning or pepper.

With honey and ginger (as pictured)

Features A fresh and very healthy salad, combining ginger, cabbage and apples, will support the body in winter, strengthen immunity. Such a dish will not leave a single chance for colds, but with its bright, colorful palette, it will remind you of warm autumn days.

Structure:

• ginger (root) - 10 g;
• cabbage - half a fork;
• an apple is one fruit;
• olive oil - two to three tablespoons;
• peeled pistachios - 60 g;
• honey - half a tablespoon;
• salt;
• wine vinegar - one tablespoon.

How to cook:

1. Start by preparing cabbage.
2. Cut the apple into small pieces and combine both ingredients.
3. Ginger grate on a fine grater, enter the apple-cabbage mixture.
4. Prepare the sauce by combining honey, olive, wine vinegar.
5. Salt the salad, add the chopped pistachios, season with the finished sauce.

With apples and celery

Features Light, delicious salad will be a great addition to meat dishes. You can fill it with mayonnaise or the dressing suggested in the recipe.

Structure:

• cabbage - half a head of cabbage;
• carrots - two pieces;
• an apple - two fruits;
• celery (root) - a small piece;
• pumpkin seeds - 5 g;
• mayonnaise - 50 ml;
• natural yogurt - 50 ml;
• mustard - 20 ml;
• greens, seasonings.

How to cook:

1. Try to cut all vegetables in equal slices.
2. Do not forget to grate the cabbage with salt.
3. Grate celery.
4. Prepare the sauce by mixing yogurt, mayonnaise, mustard, chopped herbs and spices.
5. Combine the ingredients.
6. Dress the salad with sauce.
7. Sprinkle the seeds on top.

We presented a large list of recipes from cabbage, which you like best - you choose! They are all very tasty! To prepare a salad of red cabbage at home, you need to rub it with your hands. And she is able to color not only neighboring component products, but also fingers. Gloves will save you from bluish-purple spots. But the chefs say that in this case cabbage can get a little “rubber” flavor. Therefore, they recommend working with bare hands. And then wash your fingers with citric acid.

Other cabbage salad recipes

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Red cabbage dishes: salad, soup

Fresh Red Cabbage Salad

Ingredients: - 1 small head of red cabbage; - 1 onion; - 3 sprigs of parsley; - 3 tbsp each. l table vinegar and boiling water; - 0.5 tsp. sugar; - black pepper; - salt; - 4 tbsp. l vegetable oil.

Free the onion from the husk, cut it into half rings of small thickness, soak in a mixture of vinegar and boiling water, mix and leave for 2-3 minutes. Peel the cabbage from dirt, rinse the head out under running water, remove the top leaves and cut the stalk. Chop it finely, sprinkle with 0.5 tsp. salt and 1/3 tsp sugar and remember slightly with your hands.

Combine the cabbage with softened onions, leaving half the marinade, and chopped parsley. Season the fresh salad with vegetable oil and season with black ground pepper to taste, add salt if necessary.

A delicious recipe for pickled red cabbage

Ingredients: - 1 medium head of red cabbage; - 1.5 tbsp. table vinegar; - 1.5 l of water; - 12 dried cloves; - 5 bay leaves; - 20 peas of black pepper and 15 allspice; - 1 stick and 1 tsp. ground cinnamon; - 6 tbsp. l sugar; - 3 tbsp. l salt.

Process the red cabbage as described in the previous recipe and place it in a dry, sterilized 3-liter jar. Mix in a small saucepan or saucepan all other ingredients except vinegar and bring to a boil. Allow the liquid to simmer for about 10 minutes over high heat, then pour in the vinegar and set the dishes aside.

Immediately fill the chopped vegetable with hot marinade and put the jar in a cool place. Cover the dishes with a sheet of cardboard to prevent dust from entering, but do not cover with a lid. Marinate the cabbage for 2 days, then rearrange in the refrigerator.

Red cabbage soup

Ingredients: - 1 small head of red cabbage; - 200 g of smoked brisket; - 3 l of water; - 1 onion; - 2 carrots; - 1 turnip; - 100 g of fresh spinach leaves; - 5 cloves of garlic; - 1 small bunch of herbs ( dill, parsley or cilantro); - salt.

Instead of brisket, you can take any smoked meat. If you prefer a fresh breast of chicken or turkey, then make the dish diet

Cut the brisket into cubes and fry in a dry pan until golden brown. Put them in a pot of water and put on a strong fire. After boiling the liquid, reduce it to medium and cook the slices of smoked meat for 20 minutes. Remove the peel from the onion, chop it finely with the greens and send it to the same pan with fat from frying the brisket for about 5 minutes.

Prepare red cabbage and cut it into strips, like spinach leaves. Peel the garlic, turnips and carrots and chop into pieces, slices and slices. Put the frying and fresh vegetables in the broth, cover and cook the soup for 15 minutes at minimum temperature, then add spinach and garlic to it, add salt to taste, put the lid back in place and simmer the dish for another half an hour.

Therefore, salads, side dishes, soups, pickled dishes, as well as fresh juices from red cabbage are very useful.

Red cabbage salad

To prepare a salad for 5-6 servings, you will need a small head of cabbage, a medium-sized onion, a little fresh herbs, as well as vegetable oil, vinegar, salt and spices - to taste. It is recommended to cut the onion into thin half rings, and then salt, pepper, pour two tablespoons of vinegar and leave to marinate for several minutes.

It is better to chop the cabbage for the salad with slices and salt, then knead a little with your hands so that it is better salted and softened. Shredded cabbage is transferred to a salad bowl (bowl) and mixed with the rest of the ingredients, and then the salad is seasoned with oil or mayonnaise, after which it can be served.

Red cabbage soup

This soup is delicious and nutritious in any meat broth. For example, for the broth, you can boil 300-500 g of chicken or beef (2 liters of water). For 5-6 servings of soup and 2 liters of broth, the amount of ingredients will be as follows: half a cabbage, 3-4 potatoes, 1 onion and 1 carrot, as well as garlic, herbs, salt, bay leaf and pepper - to taste.

In the finished broth, cabbage is first boiled (cooking time is about 15 minutes), and then diced potatoes. After adding the potatoes, the soup needs to be cooked for another 20 minutes, then it is necessary to add the fried onions with carrots, herbs, spices and garlic. Ready cabbage soup should be infused for 15-20 minutes, after which it can be poured on plates and served.

Braised Red Cabbage with Apple

For a garnish for 4 servings, you will need the following ingredients: a head of red cabbage, a green apple, butter (about 40-60 g), half an onion, a few cloves of garlic, 100 ml of water and about 30 ml of apple cider vinegar, salt, pepper and herbs - each to taste.

In butter, melted in a thick-walled pan, grated garlic and onions are chopped, chopped into small pieces. It is advisable to fry the onion with garlic until golden, then add a chopped apple to the pan with onion and garlic and fry it for no more than a minute.

At the next stage of cooking, cabbage, apple cider vinegar and water are added to the pan. The cabbage is stewed for at least 30-40 minutes, it must be stirred, and at the final stage of cooking, salt and pepper to taste.

Pickled Red Cabbage

For marinade, you will need apple cider vinegar (200 ml), water (400 ml), salt (20-40 g), sugar (50 g). Before pickling the cabbage, chop finely chop, salt and add cloves, cinnamon, pepper (peas), salt and bay leaf to taste. Pour all the ingredients with hot marinade, if necessary, add hot water. Cabbage should be infused for at least 2-3 hours, after which it can be served.

Professional chefs and hosts of the “Shop of Taste” programs Mark Statsenko and Vasily Emelianenko also love cabbage and offer to cook delicious cabbage pancakes according to their family recipes. Turn on the video!