Red cabbage is an excellent base for all kinds of salads, which it always makes more nutritious, juicy and healthy. By itself, it looks very beautiful, so it perfectly decorates any dishes. Looks great in combination with some bright sweet pepper. Interestingly, when interacting with lemon juice, it becomes violet to slightly reddish.

The difference between red cabbage and white cabbage and its useful properties

It differs from its older sister - white cabbage not only in color but also in its chemical composition, it contains more vitamin C and easily digestible protein. Regular use in salads and other dishes gives a preventive result from various cardiovascular and many other diseases. Another advantage of red cabbage is that it is well stored and will retain freshness almost all winter. Red cabbage salad is a storehouse of vitamins and healthy substances. The most important thing is that the salad should be as colorful as possible, so it will have more valuable components that are needed for our body.

An important rule is the use of red cabbage in salads: its structure and leaves are more rigid than that of ordinary cabbage, so you need to chop it very thinly or knead the chopped cabbage thoroughly with your hands before adding it to the salad. There is another way to make hard cabbage softer - you just need to pour boiling water and leave it under a covered lid for 20 minutes. Then drain the water through a colander and let the cabbage cool, then you can add it to any recipe.

If you want to keep a saturated beautiful color in the salad, then you can add a small amount of vinegar or red wine to the salad. As already mentioned, lemon juice will slightly change the color of the cabbage, but it will also remain saturated and will not fade. Slightly island flavor is perfectly emphasized by garlic, mustard or horseradish, so often add dressings with such ingredients to salads. Many foodies love the combination of red cabbage with blackcurrant or even pomegranate. It can be used not as the main ingredient, but as a decoration for salads.

Simple salad with steamed red cabbage and cranberry juice

The recipe is very simple, contains a minimum of ingredients, is well suited as an addition to the main first or second courses or as a complete dietary meal. Any cabbage is an excellent basis for diets, but you should not go in cycles in a certain product and eat an entire diet with them, since the key principle of proper nutrition is that it must be balanced, otherwise the body will be damaged. Returning to the salad, nothing is needed for cooking:

• Corn oil - 50 ml;
• Cranberry juice - Art. l .;
• Sugar and salt are optional.

The cooking process is even simpler: boil water in a pan, add a little sugar and salt to taste, chop the cabbage, put it in boiling water, cover the lid and simmer for a short time before softening. After the liquid is drained through a colander, we wait until the cabbage drains and cools. We put it in a salad bowl and season with cranberry juice (cabbage will immediately become a bright beautiful red color), as well as oil. It is better to let the salad brew for an hour and only then serve.

Red cabbage and garlic - a great and simple recipe

This recipe should be saved in your cookbook to all the housewives who or in their family love garlic, and in general the dish is perfect as an addition to the festive table. There are few ingredients needed, cooking will not take more than 10-15 minutes, so this is not a salad, but a dream. In this case, the taste comes out very bright and rich. Products for the recipe:

• Red cabbage - 400 g;
• Garlic - 3 cloves;
• Vegetable oil - 50 ml;
• Lemon juice - 30 ml;
• Salt is optional.

Finely chop the cabbage, add the crushed or grated garlic, season with lemon juice, salt and oil - that’s the whole recipe.

Unusual salad with almonds and apples

This recipe will appeal to those who like various interesting salads with the addition of nuts. The salad turns out to be quite satisfying, but since it will be seasoned with olive oil, that is, it is quite possible for people who adhere to dietary nutrition. To make a recipe, you need to buy the following:

• Red cabbage - 300 g;
• Almonds - 50 g;
• Apples - 100 g;
• Onions - 50 g;
• Table red wine - 100 ml;
• Mustard - a tablespoon;
• Parsley, sugar, pepper, salt - to taste.

First, finely chop the cabbage and slightly add salt to it. Onions need to be cut into thin half rings. Peel the apples and cut into thin strips. Sprinkle almonds with boiling water and easily peel, then finely chop. Mix all the prepared foods in a salad bowl.

For dressing, grind the mustard with vegetable oil, slowly pour the wine, add finely chopped parsley or your favorite greens, a little extra salt and sugar may be required in the sauce. Dress the salad and mix well. It is not necessary to insist on a dish for a long time, 20-30 minutes are enough.

Sweet Pepper Vegetable Salad

The salad looks very bright and beautiful. It doesn’t take a lot of time to cook, only a few ingredients are needed:

• Red cabbage;
• Bell pepper;
• Onion;
• Acetic acid, sugar and salt.

In principle, the proportions of products are not so important here, mainly pepper and cabbage are in equal parts, but you can do everything to your taste and taking into account the number of servings for which the salad will be prepared. Initially shred and salt red cabbage. It is itself harsh and can be crushed with salt along with salt. Cut the onions in half rings and pour in salted and slightly sweetened boiling water, pour in acetic acid or wine vinegar, pickle for half an hour.

We remove stalks and seeds from sweet pepper, cut it into small strips, mix pepper with cabbage. Pour the onion into a colander and wait until the liquid leaves and everything cools down. We mix all the ingredients and season the salad with either mayonnaise or olive oil, the salad is ready.

Super Citrus Vitamin Salad

The recipe includes just a storehouse of healthy foods with a good content of vitamins and other valuable substances. The salad is very original and interesting, it will be a wonderful decoration for any banquet table or just a family dinner. Since it contains many products with a high content of vitamin C, a beneficial effect on the immune system and protection against colds with the use of such a salad are guaranteed. Essential products for making citrus salad:

• Red cabbage - 300 g;
• Orange juice - 50 ml;
• Vegetable oil - 50 ml;
• Red wine vinegar - 1 tbsp. l .;
• Orange - 100 g;
• Red grapefruit - 150 g;
• Carrots - 50 g;
• Walnut - 50 g;
• Celery - to taste;
• Pepper, salt - optional.

Thinly cut celery rings, rub the carrots on a coarse grater, finely chop the cabbage and slightly knead with your hands, mix all these ingredients. Separately combine orange juice, vinegar, oil, salt and pepper. Salad must be seasoned with this marinade and kept for 1 day in the refrigerator. Then add sliced \u200b\u200bgrapefruit and orange, mix everything with salad and sprinkle with nuts.

3 recipes

Red cabbage, brought to Russia in the 17th century, immediately fell in love with the people who, because of the blue color, dubbed it blue cabbage. Residents immediately appreciated the benefits of this vegetable: it improves health, rejuvenates, has a bactericidal effect, prevents bleeding, restores the walls of blood vessels, improves vision. And all thanks to the natural dye Anthocyanin, which enters the body only with food, is not produced by itself. Therefore, if you want to stay awake and healthy, be sure to include red cabbage salads in your diet. Here are some of my favorite recipes.

Ingredients:

(4 servings)

• 300 gr red cabbage
• 2 medium carrots
• 1 red bell pepper
• 3 cloves of garlic
• 1/3 tsp paprika
• 1/3 tsp ground coriander
• salt to taste
• 1 tablespoon of lemon juice or 2 tablespoons cider vinegar
• vegetable oil

1. But this salad is better called the blue cabbage salad, since the cabbage retains its natural blue-violet color. By the way, in the previous salad, cabbage has a redder tint due to the presence of acid in it (in an acidic environment, anthocyanin turns red).
2. Thinly chop the blue cabbage, rub it with your hands to let the juice flow and become more juicy and soft.
3. Cut the cucumber. If the peel is bitter, then we first clean it.
4. Mix cabbage and cucumber. Dress salad with mayonnaise. Sprinkle with chopped herbs on top. It turns out a very tender and juicy salad with a slightly pronounced piquant taste.

Red Cabbage Salad with Corn and Cucumber

Ingredients:

• 1/2 head of red cabbage
• 1/2 cans of canned corn
• 2 fresh cucumbers
• vegetable oil

1. A very simple and beautiful salad, which is prepared in just a couple of minutes. Take a half of a small red cabbage, shred. By the way, we choose summer or, in extreme cases, autumn varieties of red cabbage for salad, winter varieties will not work (winter cabbage has a very hard leaf).
2. Grind chopped cabbage with salt.
3. Cut the cucumbers. If the peel is a bit dense, we first cut it off.
4. Combine red cabbage, cucumbers and canned corn. Season with vegetable oil. Voila! Beautiful and healthy red cabbage salad is ready! Immediately serve.

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 turn out 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 dill.
3. Mix prepared foods. Sprinkle with salt. Fill with oil. Stir.

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.

Red cabbage. Recipes

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. It should not be 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.

Red cabbage 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 Red Cabbage 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. Add salt and simmer 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 recipes for stewed cabbage, which can be prepared for lunch or dinner.

Braised red cabbage 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.

Braised red cabbage

Structure:

1. Cabbage - 1 pc. (about 1 kg.)
2. Onion - 1 pc.
3. Vegetable oil - 30 ml.
4. Chives - 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.

Red cabbage pickled

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.

When using red cabbage, it is important to remove the top leaves. Especially if they are damaged. It is also better to remove solid parts. The secret ingredients that should be used in cabbage dishes include wine vinegar. It gives the vegetables a very interesting piquant taste and can be used both for stewing and for dressing fresh salads. It is also worth remembering that the cooking time of a vegetable can be different. It all depends on the amount of fluid. It is best to be guided by the softness of cabbage. When ready, it does not crunch.

Red cabbage is cooked in the same way as ordinary cabbage. It is added to salads, second and first courses. So that you do not decide to cook, remember: the head of cabbage should be solid without damage. Its color can vary from bluish to deep purple.

Very useful and easy to make blue cabbage salad. It is distinguished by a low calorie content, a recognizable island-spicy taste and a pleasant crunch that accompanies the meal. It is useful to give the dish to children and adults to saturate the body with vitamins. If you combine the vegetables in the appetizer correctly, you get a great tasty and aromatic salad.

How to make red cabbage salad

Always making red cabbage salad starts with the choice of the main component. Red heads of cabbage should be bought fresh, make sure that there are no flaccid and dead leaves. The head should be resilient, with a strong pressure on the stump it can crack. In addition, you need to monitor the smell, pay attention to traces of rot or mold. The more saturated the color of the leaves, the more useful the vegetable is - thanks to the large number of anthocyanins, it helps the body cope with harmful external factors and serves as a prophylaxis against infections.

To get a tasty and healthy salad made of purple cabbage, you need to buy fresh young heads of cabbage, in which the leaves are more tender, without coarse fibers. You can eat them with a minimum of additives: enough dressings from oil with vinegar and a couple of cloves of garlic. In addition, red cabbage can be eaten not only fresh: it is pickled, baked, stewed, canned for the winter.

Red cabbage salad - recipes with photos

Finding the right red cabbage salad recipe is easy, because the Internet offers many options, complete with step-by-step instructions, photos and video descriptions of each cooking step. Therefore, even novice cooks will be able to repeat the recipe for a gourmet dish to please them with family members or guests. You can prepare a salad for the winter or eat fresh, season with oil, mayonnaise or garlic. This vegetable goes well with carrots, tomatoes, apples or corn.

For winter

To save all the benefits of vegetables, a recipe will describe how to make red cabbage salad for the winter. In the cold season, it will be pleasant to get a jar of appetizer, which has a pleasant sour taste and a rich purple color. Added beets will add added beets and various hot spices, chosen at your discretion.

Ingredients:

• beets - a pound;
• red cabbage - 8 kg;
• bay leaf - 3 pcs.;
• horseradish root - 0.1 kg;
• garlic - 2 heads;
• water - 4 l;
• allspice - 20 peas;
• salt is a glass;
• sugar - a glass;
• 9% vinegar - 2 cups.

Cooking method:

1. Make a brine of water, sugar, salt, boil.
2. Coarsely rub the beets, add to the brine, mix with bay leaf, allspice, cook for 3 minutes.
3. Cool the brine.
4. Small heads of cabbage to free from the upper leaves, cut into 8 parts, remove the stump. Then chop.
5. Spread cabbage straws in three-liter jars, pouring layers with grated horseradish and garlic. Pour in brine.
6. Sterilize a third of the hour, then cork and place the lids down until the jars have cooled

Fresh red cabbage salad

The simplest salad with red cabbage does not require many components, just a combination of cabbage leaves with garlic and olive oil dressing is enough. Lemon juice will add piquancy and citrus freshness to the dish. With such a light salad, it is good to have a snack for a snack or to serve it as a side dish for meat or fish for lunch.

Ingredients:

• red cabbage leaves - 350 g;
• garlic - 4 cloves;
• olive oil - 50 ml;
• lemon juice - 25 ml.

Cooking method:

1. Chop the cabbage leaves, squeeze the garlic, mix. Mash the straw lightly with your hands to release the juice.
2. Season with oil, lemon juice, pepper and salt if desired.

With mayonnaise

A more nutritious and nutritious salad will be red cabbage with mayonnaise. However, if you are strongly against increasing the calorie content of the dish, try replacing the mayonnaise with non-fat sour cream or yogurt without additives. Then you get a light diet dish suitable even for vegetarians. The original taste will appear due to the addition of fresh parsley and Crimean sweet onions.

Ingredients:

• red head of cabbage - 1 pc.;
• crimean onion - 1 pc.;
• parsley - 2 branches;
• mayonnaise - 45 ml;
• wine vinegar - 10 ml;
• sugar - 3 g.

Cooking method:

1. From the heads of cabbage, remove the top spoiled leaves with a bluish bloom, chop the rest. salt a little, season with sugar, mash with your hands until the juice comes out.
2. Cut the onion into strips, marinate in a mixture of sugar and vinegar for 13 minutes. Then drain, squeeze gently.
3. Grind parsley, mix with other components.
4. Salt, pepper, season the dish with mayonnaise or sour cream or yogurt.

With vinegar

Another simple recipe for repetition at home is a red cabbage salad with vinegar. The green onion added there gives the appetizer a brighter saturated color and piquant spiciness, spicy taste and aroma. Before cooking, you need to briefly marinate the chopped head of cabbage, then the final dish will be softer, more tender. An original solution may be to use pickled fruits in this recipe - pineapples, peaches or grapes will provide bright shades of taste.

Ingredients:

• red cabbage - a pound;
• green onions - 100 g;
• 3% vinegar - 125 ml;
• vegetable oil - 50 ml;
• sugar - 40 g;
• salt - 10 g.

Cooking method:

1. Chop the cabbage, sprinkle with salt, sugar, pour vinegar.
2. Put the mixture on the bottom of the pan, warm it up, let it settle down to the bottom more densely. Then remove from heat.
3. Pour in oil, mix with chopped onions.
4. Cool the appetizer. To make the taste more piquant, you can add several clove inflorescences or a cinnamon stick to vinegar.

With apples

The most common recipe is a red cabbage salad with an apple, due to which an unusual combination of sweet and sour taste of fruits and a refreshing taste of vegetables appears. Any kind of apple is suitable: green gives sourness, red - sweetness, and yellow - astringency. To add sophistication to the appetizer, walnuts are added to it, seasoned with an original sauce based on wine vinegar.

Ingredients:

• red cabbage - 0.3 kg;
• celery - a stalk;
• apple - 1 pc.;
• wine vinegar - 40 ml;
• vegetable oil - 80 ml;
• sugar - 10 g;
• walnuts - 25 g;
• ground red pepper - a pinch.

Cooking method:

1. Chop the cabbage, cut the apple and celery into slices.
2. Make a sauce of whipped oil, vinegar, sugar, salt.
3. Season the dish with red pepper, mix with dressing, garnish with walnuts.

With carrots

A pleasant taste and a large number of vitamins is a wonderful salad of red cabbage and carrots. Its bright and saturated color attracts attention, looks great on any table or photo. Serve appetizer with hot peppers, fresh ginger and coriander to add spicy pungency and elegance to the aroma.

Ingredients:

• red cabbage - 0.4 kg;
• vinegar - a glass;
• carrots - 1 pc.;
• fresh ginger - 40 g;
• hot pepper - 10 g;
• sugar - a glass;
• coriander greens - 20 g;
• salt - 20 g.

Cooking method:

1. Grate, chop the pepper. Mix them with vinegar and sugar.
2. Rub the carrots, chop the cabbage, salt.
3. Pour the cabbage straw with marinade, cover with a plate and put under oppression for 3 hours. Then rinse with water.
4. Mix the straws with carrots, spices, pickle for a day in the refrigerator under the lid. Serve with coriander leaves.

With tomatoes

To prepare a tasty and simple salad with red cabbage and tomatoes, you will need a minimum of components, but in the end you will get a dish rich in vitamins. The sweetness of the cabbage leaves will be emphasized by the sweetness of tomatoes and bell peppers, and the herbs will give the spicy taste to the dish. Dressing with olive oil and lemon juice will provide a wonderful aroma.

Ingredients:

• red cabbage - half a head of cabbage;
• crimean onions - ½ pcs.;
• tomato - 1 pc.;
• sweet pepper - 1 pc.;
• greens - 40 g;
• olive oil - 40 ml;
• lemon juice - 30 ml.

Cooking method:

1. Chop the cabbage, chop the onion in half rings.
2. Dice pepper and tomato, chop greens.
3. Make a sauce of olive oil and lemon juice, season them with all the mixed ingredients. Add salt and pepper at will.

With egg

Salad with red cabbage and eggs will be more satisfying: it is good to serve such a dish on the festive table as an appetizer or as a dense side dish for fish or seafood. Unusual will provide added wild garlic, which has a spicy-spicy taste. You can fill the side dish with sour cream or mayonnaise, but it is better to mix them in equal proportions.

Ingredients:

• purple cabbage - a pound;
• egg - 2 pcs.;
• parsley - 3 stalks;
• wild garlic - 2 leaves;
• sour cream - 20 g;
• mayonnaise - 20 ml.

Cooking method:

1. Head of cabbage chop, salt, knead with your hands to exit the juice. Then leave for a few minutes.
2. Boil eggs, chop.
3. Slice the wild leek, chop the greens.
4. Mix all the products, salt, season with a mixture of mayonnaise and sour cream.

With corn

A bright unusual color is a salad of red cabbage with corn, which also includes carrots with boiled eggs. Such a delicious dish looks beautiful on a plate. It is not a shame to serve it on a festive or New Year's table, however, a large number of vitamins is an argument in favor of cooking it more often.

Ingredients:

• red cabbage - 0.4 kg;
• canned corn - 100 g;
• carrots - 1 pc.;
• eggs - 1 pc.;
• mayonnaise - 100 ml;
• dill is a bunch.

Cooking method:

1. Boil eggs, grate on a coarse grater.
2. Chop the cabbage and grate with salt.
3. Rub carrots coarsely, chop dill.
4. Mix all the ingredients, season with mayonnaise, salt.
5. Garnish with boiled egg circles.

With garlic

The spicy salad has red cabbage with garlic. It is useful to eat it in the fall in order to protect the body from infections and colds, recharge with vitamins. The recipe is very simple and does not require the preparation of complex components. A classic dressing will be a mixture of olive oil with vinegar, but any odorless vegetable oil, complemented by pressed garlic, will do.

Ingredients:

• red cabbage - 350 g;
• vinegar - 15 ml;
• olive oil -45 ml;
• garlic - 2 cloves.

Cooking method:

1. Chop the cabbage into thin strips, salt and pepper. Then knead with your hands to release the juice.
2. Season the thin straws with a sauce of oil with vinegar and crushed garlic.
3. Chill the appetizer for a couple of hours before serving. If desired, you can decorate it with parsley, dill, cilantro or basil.

Delicious red cabbage salad - cooking secrets to cook

To make a particularly tasty salad with cabbage with a memorable appearance, it is worth following the advice of the chefs:

1. In order for cabbage leaves to become soft and not bitter, you need to chop, salt and grind them. Another way to get rid of bitterness is to use hot water: you need to douse the leaves with it and leave it for a few minutes.
2. Before cooking, you need to remove the lower coarse leaves of a bluish color from the head - they only have coarse fibers.
3. When buying, it is better to choose dense small heads of cabbage that crunch when pressed on them - there are more vitamins.
4. The original salad dressings will be cranberry juice, grated fresh horseradish, chopped ginger. Liquid honey, lemon juice and balsamic vinegar will add flavor to the dish. However, the more familiar classic options are refined vegetable oil with lemon juice and spices, or natural yogurt, low-fat sour cream, or lean / olive mayonnaise.
5. Unusual additives to the appetizer will be fresh apples, ripe pears, walnuts or pine nuts. They go well with red cabbage, celery, carrots, citrus fruits. For greater expressiveness add feta cheese, almonds, pumpkin or sesame seeds. Of the more nutritious ingredients - chicken, boiled tongue, smoked meat, salted red fish.
6. You can decorate with fresh chopped herbs, boiled quail eggs or red beans.

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