Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes off with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pcs.

For the marinade:

• water - 1 liter
• sugar - 1 glass
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tbsp

Preparation:

1. Wash all vegetables.
2. Finely chop the cabbage.
3. Wash the carrots, peel and grate on a coarse grater.
4. Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
5. Place everything in a deep saucepan

Preparing the marinade:

1. To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add all the necessary ingredients, stir.
3. Pour the hot marinade over the cabbage and cover with a lid.
4. After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pcs.
• sweet pepper - 1 piece (optional)
• garlic - 3 cloves

For the marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar - 1 cup (200 ml)
• salt - 3 heaped tbsp
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pcs

Preparation:

1. Wash all vegetables
2. Cut cabbage into large pieces
3. Peel the carrots and grate on a coarse grater.
4. Cut the sweet pepper into thin strips. (Pepper optional.)
5. Peel the garlic, chop and mix with carrots.
6. Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pcs.
• Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp. l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice - 2-3 peas
• Vinegar - 0.5 cups
• Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

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Dishes made from white cabbage are very healthy and satisfying; they are included in the national cuisine of Russia, Belarus and Ukraine. There are dozens of recipes for dishes made from white cabbage, but today we will focus on cabbage rolls.

Stuffed cabbage rolls belong to Eastern European cuisine and are: a leaf of cabbage with minced meat or vegetables, boiled rice or buckwheat, wrapped in a roll. Stuffed cabbage rolls can have different fillings.

A simpler version of cabbage rolls is lazy cabbage rolls; the cooking process is reminiscent of cooking cutlets. They are traditionally cooked in a saucepan, cauldron or oven, and, like cabbage rolls, are poured with tomato and sour cream sauce.

Dishes made from white cabbage are simple and tasty and do not require large material and physical costs. They are suitable for both regular and Lenten tables, and are equally tasty.

Today we will prepare the following dishes from white cabbage:

White cabbage dishes - cabbage rolls with lean vegetables

Required Products:

• 2 heads of cabbage
• 3 cups rice
• 2 tbsp. vinegar
• 4 carrots
• 2 onions
• vegetable oil
• salt, pepper, spices.

Prepare like this:

1. Blanch the cabbage in salted water with vinegar.

2.Chop the peeled onions and carrots and sauté in vegetable oil.
Divide the frying into half: 1 part will go into the filling, and the second part - with tomato paste and simmer for 3 minutes.

3. Combine boiled rice with 1 part of sautéed vegetables. Salt and mix.

4. The filling is wrapped in cabbage leaves and formed cabbage rolls and placed in a pan.

5. Stew vegetables with tomatoes, pour cabbage rolls on top in a saucepan.

6. Stuffed cabbage rolls simmer in the oven until cooked.

Instead of rice, you can use boiled buckwheat, and also add stewed mushrooms to the minced meat.

Lazy cabbage rolls - a delicious dish made with white cabbage

We need:

• minced meat – 500 g
• boiled rice – 400 g
• cabbage -500 g
• egg – 1 pc.
• breadcrumbs
• salt pepper

For the sauce:

• tomatoes – 3-4 pcs.
• onion - 1 pc.
• carrots – 1 pc.
• sour cream 20% – 3-4 tbsp.
• salt pepper
• water – 0.5 l

Preparation:

1. Finely chop the cabbage and pour boiling water over it, let stand for 5 minutes. Strain through a colander.

2. Place minced meat, boiled rice, cabbage into a bowl and add salt and pepper.

3. Mix the minced meat and form cabbage rolls. Grease a baking dish with vegetable oil and add cabbage rolls.

4. Makes 16 pieces. Place the form with cabbage rolls in the oven for 20 minutes at 230 degrees.

Prepare the sauce:

1. Let the chopped onion sauté.
2.Add carrots and tomatoes to the onions and fry everything together.

3. Take 3-4 tbsp. fat sour cream, dilute it in 0.5 liters of cold water, and pour in the sautéed vegetables, simmer for another 3 minutes.

4. Pour the resulting sauce into the cabbage rolls and keep in the oven for another 20 minutes. After 10 minutes, check if there is still liquid in the cabbage rolls, if not. If necessary, add 1/2 cup hot water and cover with foil to prevent burning. Leave in the oven for another 10 minutes.

Stuffed cabbage rolls with potatoes - simple and delicious recipes with photos

We need:

• cabbage - 1 head
• potatoes – 1 kg
• carrots – 1 pc.
• onions – 3 pcs.
• flour - 3 tbsp.
• vegetable oil
• salt, ground black pepper to taste
• peppercorns, bay leaf
• water -300 ml
• sweet pepper – 1 piece

Preparation:

1. Boil the cabbage as for regular cabbage rolls. We tear off the leaves, trim off the thick parts.
2. Peel the potatoes and grate them on a fine grater, evaporate the juice a little.

3. Fry chopped onions with carrots and combine with potatoes. Salt, pepper - mix.

4. Since cabbage rolls are prepared lean, we do not add an egg to the minced meat. But if anyone does not adhere to fasting, then you can add it, as well as finely chopped lard or bacon.

5. Line the bottom of the pan with thickened pieces of cabbage. Add bay leaf and allspice. Forming cabbage rolls.

6. Place the cabbage rolls in a bowl and fill with hot water. Cover with a lid and set to cook.

7. For the sauce, fry the onion, add flour, a little water, stir everything so that no lumps form. Simmer a little and put in the carrots, cut into strips, and then the sweet pepper. Simmer for another 5 minutes.

8. After simmering the sauce for about five minutes, pour it over the cabbage rolls, which by then have been cooked for 1 hour.

9. Boil cabbage rolls covered in sauce for another 15-20 minutes.

Stuffed cabbage rolls according to the Ukrainian Polesie recipe with potatoes

We need:

• white cabbage – 1 head
• potatoes – 6 large tubers
• onion – 1 head
• assorted meat (chicken, lamb, veal)
• carrots – 2 medium
• sour cream 2.5% or homemade – 200 ml
• lard – 1 tbsp.

Preparation:

1. Prepare the cabbage and separate the leaves from the stalk.

2. For minced meat:

• cut the meat into small cubes;
• grate the potatoes onto a fine grater;
• We also grate the carrots.
  3. Mix all prepared ingredients for minced meat. Salt and pepper to taste.

To fill the cabbage rolls, you can fry a couple of cloves of chopped garlic, remove it from the pan, and sauté the onions and carrots in this oil. Mix sour cream with 2 tablespoons of tomato or mashed tomatoes and pour over carrots and onions. Simmer for 3 minutes and pour over the cabbage rolls.

4. Form the cabbage rolls and put them in a cauldron.

5. Lard, distribute evenly over the surface of the cabbage rolls, pour sour cream on top, cover with a lid and place in the oven at 180 degrees for 1.5-2 hours. The cabbage rolls from the Russian oven are especially tasty.

Video recipe – Lithuanian cabbage rolls

//www.youtube.com/watch?v=_A_AtRgOouc

Bon appetit!

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Stewed cabbage is one of the most popular dishes in Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty, stewed cabbage never gets boring and is very beneficial for our body. It normalizes the functioning of the digestive system, removes toxins and reduces cholesterol levels. How to properly stew cabbage in order to preserve all the vitamins and nutrients?

Stewed white cabbage

To stew, make sure that the head of cabbage is tight and does not deform when pressed. It should also be beautiful, without spots, with fresh green leaves.

Now chop the onions, grate the carrots or chop them finely. Heat a small amount of vegetable oil in a frying pan, add the onions first, then the carrots and sauté the vegetables for 5 minutes until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.

How to stew red cabbage

Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. In addition, good cabbage should have bright purple leaves. You can stew this cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple of tablespoons per head) and simmer in a glass or ceramic bowl with a small amount of oil.

After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste and serve as a side dish.

For a piquant and softer taste, you can add a little sugar, and replace regular vinegar with apple or rice vinegar. And one more secret - many housewives do not add salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour sauteed in oil at the end of stewing at the rate of 1 tbsp. l. flour for 1 kg of cabbage.

Stewed sauerkraut

If you do not make homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. A slimy and slightly viscous brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.

Stewed sauerkraut has a brighter and piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, sauté onions cut into half rings in oil, then mix them with cabbage and add a little water, seasoning with salt and black pepper.

After 45 minutes, add tomato paste, a little sugar and spices such as caraway or cumin to the cabbage. Simmer for another 5 minutes and remove from heat.

Stewed cauliflower

Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and that the leaves are fresh and green.

Divide the head of cabbage into inflorescences, wash them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for several minutes, add salt, add tomato paste and water, then simmer for 15-20 minutes.

Season the cabbage with fresh herbs - parsley, basil or dill.

Stewed Brussels sprouts

Brussels sprouts are extremely rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green, dense heads that are strong and small, as large ones can be a little bitter.

Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. True, there is a little secret - you need to first boil it for 5 minutes, adding a lemon drop to the water.

After this, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the finished cabbage with grated cheese.

Stewed broccoli

Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in the fight against tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head is bright green, with dense, fresh leaves without damage.

Wash the broccoli, disassemble it into florets, remove the rough parts and place in a frying pan with well-heated oil. If the oil is not hot enough, the cabbage will turn out soft and brown. Simmer the broccoli for 20 minutes, seasoning it with salt and any spices.

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When cutting up cabbage before stewing, do not use the leaves adjacent to the stalk, as nitrates and radionuclides accumulate in them. If you are going to fry the cabbage before stewing, make sure that it is dry, otherwise the oil will splatter heavily during the frying process.

During stewing, make sure that the cabbage does not burn; add water if necessary, even if it is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - this will make the taste of the dish softer and more delicate.

To add some spice before frying, you can throw a pod of red hot pepper into the oil and lightly fry it, then remove it and simmer the cabbage in aromatic oil. Or you don’t have to remove it, just chop the pepper first - it all depends on whether you like spicy dishes. You can use garlic instead of pepper.

Cabbage is stewed not only in a frying pan, but also in a double boiler and in the oven at a temperature of 160-170°C, the duration of stewing is up to 40 minutes. In a multicooker, first use the “Frying” mode to sauté vegetables, and then use the “Stewing” mode; the time depends on the “age” of the cabbage. Do not overdo it with stewing, otherwise the dish will lose its vitamins and become too soft and tasteless.

The finished cabbage can be sprinkled with grated cheese and placed in the oven until the cheese melts and browns.

Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a tasty, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onions - 2 pcs., tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.

Cooking method:

1. Wash the cabbage and onions.
2. Finely chop the cabbage.
3. Place the cabbage in a bowl, add a glass of water and place on low heat.
4. Pour 1 tbsp into the cabbage. l. vegetable oil.
5. After 20 minutes, chop the onion into small cubes.
6. Fry the onion in 1 tbsp. l. vegetable oil.
7. At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
8. Mix fried onions with cabbage.
9. Salt, pepper, add vinegar.
10. After 10 minutes, fry the flour in 1 tbsp. l. oils
11. Add flour to cabbage and stir.
12. The total stewing time for cabbage is 40 minutes.
13. Remove bay leaf before serving.

Serve the cabbage with mashed potatoes, rice, buckwheat or pasta, and complement the dish with a cutlet or goulash. Isn't it delicious?

Stewed Brussels Sprouts with Ginger Sauce

Cabbage goes well with spicy seasonings - this is how it is prepared in eastern countries.

Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until onion is soft, about three minutes. Now add 2 tsp to it. grated fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them into halves and place them in a frying pan with the onion and ginger. Pour ⅓ cup chicken broth over the vegetables and simmer for another 5 minutes.

Place the finished cabbage on a flat dish, pour over soy sauce and sprinkle with any fresh herbs. A healthy and flavorful side dish for meat and fish is ready!

Stewed cauliflower with tomatoes and bell peppers

This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!

Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of chopped garlic. Next, add 5 bell peppers, chopped into strips or cubes, grated carrots to the onion, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, peel them, cut them into cubes and add them to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, disassembled into inflorescences. Simmer for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

You can't even imagine how amazing the combination of broccoli and citrus fruits is, so orange sauce is the perfect addition to this dish.

First prepare the sauce. Remove the zest from 1 orange and cut it into small thin strips. Squeeze the juice from the orange. Heat 1 tbsp in a frying pan or saucepan. l. olive oil, throw in orange zest and a third of a glass of walnuts. Fry the ingredients for 2 minutes.

Serve cabbage with toasted bacon and chili.

Try all types of stewed cabbage, experiment with different products and spices. You'll soon realize that cabbage is the perfect dish for culinary experimentation, especially if you're a novice cook!

Dishes made from white cabbage are appropriate on the table both on holidays and on weekdays.

A delicious hot cabbage dinner can be prepared in 35 - 40 minutes.

The laziest cabbage rolls

For lazy cabbage rolls you will need:

• minced meat 0.5 kg;
• rice, boiled until half cooked, 0.2 kg;
• cabbage 0.8 kg;
• bulb;
• carrot;
• oils 50 ml;
• tomato 50 g.
• broth 300 ml;
• dill or parsley 10 g;
• salt.

Cooking steps:

1. Fry the onion and carrots in oil, add the tomato and after 3-4 minutes pour in the broth, bring to a boil and after a couple of minutes remove from the heat.
2. Cut the cabbage into thin strips.
3. Place cabbage, rice and minced meat in layers in a saucepan. Pour over the sauce.
4. Bring the lazy cabbage rolls to a boil, switch the heat to moderate and simmer, covered, without stirring, for 20 minutes.
5. Sprinkle the finished lazy cabbage rolls with herbs and serve.

This dish can be prepared from fresh or sauerkraut. If you need portioned lazy cabbage rolls, then mix cabbage, minced meat and rice, form elongated cabbage rolls and bake them in the oven.

Video on the topic:

How to cook white cabbage quickly and tasty for the holiday

You can make a roll from white cabbage that will decorate the holiday table.

Minced meat and cabbage roll with mushrooms

For the cabbage roll you will need:

• minced meat 1 kg;
• egg;
• dill 10 g;
• onion 90-100 g;
• carrots 70-80 g;
• oil 50 ml;
• cabbage 1 kg;
• salt;
• tomato 50 g;
• pepper;
• champignons 200 g;
• sheet of foil.

1. Onions and mushrooms are chopped, and carrots are grated.
2. First fry the onion in a small amount of oil. When it becomes transparent and soft, carrots and mushrooms are added to it.
3. Cut the cabbage into thin strips and add it to the frying pan. Fry everything together for 15 minutes. Salt and pepper everything to taste. Add the tomato, stir and after 5 minutes remove from the heat.
4. Add pepper and salt to the minced meat and beat in an egg.
5. Place a layer of minced meat about 2 cm thick on a sheet of foil.
6. Cabbage and mushrooms are placed on top of the minced meat.
7. Using foil, form a roll so that all the cabbage is inside the minced meat.
8. Wrap the roll in foil and place it in the oven for half an hour, heated to 180 degrees.

The finished roll is decorated with dill sprigs and served.

What can you cook from frozen white cabbage?

Cabbage is one of those vegetables that tolerate freezing well and do not lose their benefits and taste during further preparation.

Cabbage can be frozen whole, halved, or chopped. Frozen forks make very tasty cabbage rolls. There is no need to scald the defrosted leaves; they become soft and are convenient for wrapping the filling in.

Before freezing, shredded cabbage should be blanched in boiling water for 1-2 minutes, and then frozen. Frozen cabbage is suitable for borscht, soups and main courses. Frozen cabbage makes a very tasty pie filling.

Jellied pie stuffed with frozen cabbage

For a delicious and quick pie filled with frozen cabbage you will need:

For the filling:

• frozen cabbage 0.5 kg;
• boiled eggs 3 pcs.;
• green onions and dill 20 g;
• salt;
• oil 50 ml;
• pepper.

• kefir 220 ml;
• egg;
• margarine 150 g;
• salt 5 g;
• sugar 10 g;
• about 2 full (220 ml) glasses of flour;
• soda 10 g.

1. Heat oil in a frying pan and pour frozen cabbage into it. No need to defrost.
2. Cook the cabbage in a frying pan for 15 - 20 minutes, then add chopped eggs and chopped herbs, salt and pepper to taste.
3. Kefir is poured into the melted margarine, an egg, soda, salt, and sugar are added. Stir and add 2/3 of the flour taken.
4. Stir the dough until smooth, add flour if necessary. The dough should be slightly thicker than pancake dough.
5. Half of the dough is poured into the mold, the filling is placed on top and the remaining dough is poured over it.
6. The oven is preheated to 190 degrees and a pie filled with frozen cabbage is placed in it.
7. After about 40 - 45 minutes the pie is ready.

Let the pie rest on the table for 10 minutes and serve.

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How to deliciously cook fried white cabbage

Surprisingly, the most delicious fried cabbage comes out in a cast iron frying pan.

Fried cabbage

To fry cabbage deliciously you will need:

• cabbage 1 kg;
• bulb;
• sunflower oil 50 ml;
• pepper and salt to taste.

1. Shred cabbage forks into thin strips.
2. Knead it slightly with your hands.
3. Cut the onion into half rings.
4. Fry the onion in oil until the color changes slightly.
5. Add cabbage and fry it without a lid. Stir the cabbage every 3-4 minutes.
6. The cabbage will release its juices, after which it will become soft, but you need to continue to fry it.
7. As soon as the juice evaporates, the volume of the cabbage will become three times smaller, and the color will change to light brown. Salt and pepper the cabbage to taste, stir and remove from heat.

Cabbage fried in this way tastes a little like mushrooms.

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What to cook from white cabbage for the winter

There are different ways to prepare cabbage for the winter. It is very convenient to preserve it in jars in the form of various salads.

Cabbage and sweet pepper salad for the winter

For the salad you will need:

• cabbage 5 kg;
• pepper, preferably different colors, 1 kg;
• carrots 1 kg;
• onions 1 kg;
• vinegar 6% 0.5 l;
• oil 0.5 l;
• salt 80 g;
• sugar 300 g.

1. The onion is cut into half rings.
2. The cabbage is finely chopped into strips.
3. Peppers are cut into narrow strips.
4. Carrots are cut into narrow sticks or coarsely grated.
5. Place all vegetables in an enamel pan.
6. Add salt and sugar. Stir.
7. Pour in vinegar and oil. Stir.
8. Leave for 12 hours. During this time, you need to stir the cabbage 2-3 times.
9. After this, the salad is transferred to jars, which were previously held over steam.

10 The jars are closed with nylon lids.

This salad can be stored all winter in a cool place.

World cuisine knows many dishes made from cabbage. But in this article we will deliberately not talk about dishes that everyone can cook - not a word about cabbage soup, cabbage rolls, or cabbage pies. Cabbage can be used to prepare many other unusual dishes, be it salads, side dishes or even desserts.

But first, a few rules that will help you choose cabbage and prepare the best cabbage dishes:

. When choosing cabbage, pay attention to its appearance. The leaves should be strong, fresh and free of damage and stains.
. Squeeze the head of cabbage in your hands - it should be dense and tight if the cabbage is late, or, conversely, soft, tender and loose if the cabbage is early.
. Pay attention to the stalk - there should be no stains or mold on the cut.
. Don’t be shy and smell the head of cabbage; fresh cabbage smells pleasant and slightly sweet. But if it smells of rot, acid or ammonia, then you should refuse the purchase, since it is quite possible that such cabbage was stored incorrectly.
. And remember, of all the dishes that can be prepared from cabbage, the healthiest is the one that does not need to be cooked (well, or almost not), that is, salad. Yes, yes, the simplest things often turn out to be the most useful.

Salads with cabbage combine well with sweet and sour apples, walnuts, tomatoes, parsley, dill, celery, green and onions, rice and raisins. Shrimp and soy sauce will add oriental notes, and curry, paprika and red pepper will evoke thoughts of India.

Ingredients:
200 g white cabbage,
300 g sour apples,
2 tbsp. chopped dill,
1 tbsp. lemon juice,
2 tsp olive oil,
1 tsp liquid honey.

Preparation:
Chop the cabbage thinly and grate the apples on a coarse grater. Mix cabbage, apples and dill and season with a mixture of olive oil, honey and lemon juice.

Ingredients:
1 head of early cabbage,
2 stacks peeled boiled shrimp,
3 tbsp. vegetable oil,
2 tbsp. grated ginger,
2 cloves of garlic,
1 tbsp. soy sauce,
ground red pepper, salt, parsley - to taste,
lemon for decoration.

Preparation:
Chop the cabbage and chop the garlic. Heat a frying pan with vegetable oil, add ginger and garlic, stir and fry for a minute, then add cabbage and fry, stirring, for another 5 minutes. Add shrimp, stir and cook for about 2 minutes. At the end of cooking, pour in soy sauce, add pepper and salt, heat for a minute and remove from heat. When serving, garnish with parsley leaves and lemon slices.

Ingredients:
400 g cabbage,
1 boiled beet,
1 tbsp. grated horseradish
2-3 tbsp. vegetable oil,
a pinch of sugar
parsley.

Preparation:
Grate the peeled beets and mix with shredded cabbage. Add horseradish, sugar and butter, stir and serve, garnished with parsley.

Pickling and pickling cabbage can be a good alternative to fresh salads. Moreover, sauerkraut contains many times more vitamin C than fresh cabbage.

Kimchi

Ingredients:
1 kg cabbage,
3 tbsp. salt,
1 onion,
1-2 cloves of garlic,
vinegar, ground red pepper - to taste.

Preparation:
Cut the cabbage into long strips, sprinkle with salt and leave for several hours. Finely chop the onion and garlic and mix with red pepper. Mix with cabbage, place in a glass or clay dish, place a weight on top and leave for 2-3 days. If you don’t have the patience to wait, just add a little vinegar to the cabbage.

Ingredients:
1 small head of cabbage,
1 onion,
1 bunch of greens,
1 stack walnuts,
½ tsp. adjika (real!),
parsley, pomegranate seeds - for decoration.

Preparation:
Cut the cabbage into 4-6 pieces and boil in salted water. Drain in a colander. Pass the cooled cabbage through a meat grinder. Chop the onion and herbs, crush the walnuts in a mortar or finely chop with a knife. Combine all ingredients, add adjika, mix and place in a salad bowl. Garnish with parsley and pomegranate seeds.

Brine ingredients:
1 liter of water,
25-30 g salt,
anise, mint, cumin - to taste.

Preparation:
Peel the cabbage, cut the head of cabbage into 4 parts and place in an enamel or glass bowl. Boil the brine (at the rate of 1 liter of brine per 1 kg of cabbage). Sprinkle the cabbage with anise, cumin or mint (or a mixture of spices to taste), pour boiling brine over it and let the cabbage cool in it. Press the cabbage with pressure. Place a crust of black bread into the cooled cabbage and leave to ferment for 3-4 days in a warm place. You can add some beets, cut into pieces, to the cabbage.

You can prepare main courses or side dishes from cabbage. Nourishing, and at the same time not heavy - you definitely won’t ruin your figure (however, you can’t say the same about bigos, but every rule has its exceptions!).

Ingredients:
1 head of cabbage,
1 stack rice,
6 tbsp. butter or ghee (can be replaced with vegetable oil),
2 sweet peppers,
4 tomatoes
1 onion,
1 liter of vegetable broth or water,
salt - to taste.

Preparation:
Cut the cabbage into thin strips, grind with salt and squeeze. Finely chop the onion and sauté in oil for 5 minutes until translucent. Then add cabbage, stir and simmer for 10 minutes. Cut the pepper into thin strips, mix with cabbage, add vegetable broth and let it boil. Add washed rice, stir and smooth the surface. Peel the tomatoes, cut into slices and place on top of the rice. Cover the pan with a lid and place in the oven for 10-20 minutes.

Ingredients:
1.5 kg fresh cabbage,
1 kg sauerkraut,
2 kg of smoked meats (sausages, meat, ham, etc.),
250 g smoked brisket,
5-6 pcs. boiled dry mushrooms,
2-3 tbsp. plum jam,
1 stack red wine,
5-10 juniper berries,
bay leaf, black peppercorns, salt - to taste.

Preparation:
Chop fresh cabbage and lightly fry it in vegetable oil. Place in a cauldron or other thick-walled container. Also fry the sauerkraut a little and add it to the fresh cabbage. Chop the smoked meats and brisket, add to the cabbage, add boiled dry mushrooms, juniper berries, plum jam and spices. Pour in the wine, stir, cover and simmer over low heat until the cabbage is soft and the whole mass is homogeneous. Poles prepare bigos in winter in large quantities and put it on the balcony. Bigos freezes and is heated over low heat. Just like in ancient Russia with its daily cabbage soup!

Ingredients:
1 medium head of cabbage,
400 g minced meat,
100 g champignons (or white),
1 stack tomato paste,
1-2 onions,
5 tbsp. vegetable oil,
1 bunch of different greens,
lemon juice,
ground red or black pepper,
salt, sugar.

Preparation:
Cut the champignons into thin slices and sprinkle with lemon juice. Cut the onion into cubes and sauté in vegetable oil until transparent. Add mushrooms and tomato paste and place over low heat. Simmer, stirring constantly, until thickened. Add the minced meat and cook for 5 minutes, stirring to avoid burning. Place finely shredded cabbage in a colander and place in salted boiling water with spices. Cook for 5 minutes, remove from water and squeeze. Place the cabbage in the tomato mixture, stir, season to taste and simmer over low heat for 10 minutes, stirring occasionally. Serve, garnished with herbs, with fluffy rice or potatoes.

Ingredients:
600 g cabbage,
4-5 potatoes,
4-5 onions,
100 g tomato paste,
200 ml vegetable oil,
1 tbsp. curry powder,
2 bay leaves,
½ tsp. cumin,
½ tsp. ground red pepper,
4-5 cloves,
1 stack water or broth
salt.

Preparation:
Heat the oil in a deep frying pan and fry the onion cut into rings in it. Separately, dilute the curry powder in a few tablespoons of water and heat a little over low heat so that the curry does not lose its aroma. Pour into the pan with the onions, add the rest of the seasonings, shredded cabbage, stir and simmer, stirring constantly, for 10 minutes. Cut the potatoes into cubes, add to the cabbage, pour in tomato paste diluted with water or broth and cook over low heat until tender. Before serving, remove the bay leaf and cloves and add salt.

Ingredients:
400 g cabbage leaves,
200-250 g cottage cheese,
2 tbsp. mayonnaise,
onion and parsley, garlic, salt - to taste.

Preparation:
Disassemble the loose head of cabbage into leaves, scalding in boiling water. Beat off the rough parts of the leaves or simply cut them off. Chop the greens, mix with cottage cheese and mayonnaise, add garlic, passed through a press. Place the curd mixture on cabbage leaves, wrap in tubes and fry in vegetable oil. Serve with sour cream.

Ingredients:
1 kg cabbage,
250 g mushrooms,
200 g rice,
1-2 tbsp. tomato sauce,
50 g butter,
1 stack broth,
salt, pepper - to taste.

Preparation:
Scald a head of cabbage with boiling water and remove the top layer of leaves. Scald the head of cabbage again and disassemble it all into leaves. Chop the mushrooms, chop the onion and simmer them in oil for 10 minutes. Combine with boiled fluffy rice and tomato sauce, salt and pepper. Place the cabbage leaves on the table, overlapping them, place the minced meat on them, evenly distributing them over the entire surface, and roll into a roll. Tuck the edges of the cabbage leaves so that the filling does not fall out of the roll. Tie the roll with thread, roll in flour and fry in a frying pan. Then transfer to the duck pot, pour in the broth, cover with a lid and simmer until tender over low heat.

Cabbage snack cake

Ingredients:
500-600 g cabbage,
200 g boiled beef,
3 eggs,
1 tbsp. sour cream,
1 tbsp. without a mountain of flour,
3-5 cloves of garlic,
salt, pepper, herbs, walnuts - to taste,
mayonnaise (preferably homemade, of course) or fresh sauce - for lubricating the layers.

Preparation:
For the first layer, cut the beef into thin strips, place in a salad bowl and brush with mayonnaise. Finely chop the cabbage, rub it with your hands and place half the amount on top of the beef. Prepare an omelet from eggs, sour cream, flour, salt and ground pepper, cool and cut into strips. Place on top of the cabbage and brush with mayonnaise. Place the remaining cabbage on the omelette. Finely chop the garlic (do not rub or put it through a press!) and sprinkle on top. Spread with mayonnaise, sprinkle with chopped walnuts and refrigerate for an hour. This salad can be prepared in portions. Take tin cans with smooth walls (for olives, mushrooms or canned fruit), cut out the bottom and place one can on a serving plate. Place the salad ingredients in the resulting tubes in layers, coating each layer with mayonnaise, then place the plates in the refrigerator, and carefully remove the jars before serving.

Ingredients:
1 stack very finely shredded cabbage (you can chop it in a food processor),
1 egg,
500 ml kefir (better than old),
5 tbsp. flour,
1 tbsp. vegetable oil,
salt, sugar - to taste.

Preparation:
Beat the egg. Combine with kefir, add flour, salt, sugar, vegetable oil and cabbage. Stir and bake small pancakes in a greased frying pan.

And now - the promised cabbage desserts. The children will be happy!

Ingredients:
500 g cabbage,
2 red onions,
4 overripe plums,
1 clove of garlic,
1 ½ tbsp. brown sugar,
1 ½ tbsp. apple cider vinegar,
1 tbsp. butter,
grated nutmeg, ground cloves - to taste.

Preparation:
Chop the cabbage, thinly slice the onion, remove the stone from the plums and chop the pulp, pass the garlic through a press. Mix all ingredients except oil and place in a baking dish. Place the butter on top, cover tightly with a lid and place in the oven preheated to 180ºC for 1 hour. During this time, you can stir the cabbage several times to prevent it from burning.

Ingredients:
1 small head of cabbage,
½ cup prunes,
400 g cottage cheese,
6 tbsp. sour cream,
1 tbsp. chopped walnuts,
2 tbsp. butter,
2 eggs,
2 tbsp. Sahara,
flour - for breading,
butter - for frying.

Preparation:
Separate the cabbage into individual leaves and boil them in salted water until soft. Boil pitted prunes a little in sweetened water, cool and chop. Lightly fry the walnuts in a dry frying pan. Rub the cottage cheese through a sieve, mix with 1 egg, nuts, 2 tbsp. sour cream and 2 tbsp. butter, mix thoroughly. Place 3 tablespoons on each cabbage leaf. curd mass, wrap it in a roll. Bread the rolls in flour and fry in butter until golden brown. Place the rolls in a baking dish and pour 4 tablespoons of sauce over them. sour cream, 1 egg and 2 tbsp. Sahara. Place in a hot oven for 10-15 minutes. Serve with jam.

Bon appetit!

Larisa Shuftaykina