A cabbage appetizer for the winter is one of the key preparations for the winter for almost any housewife. Well, who doesn’t like to take a jar of crispy, spicy cabbage out of the refrigerator on cold winter evenings and supplement their diet with it.

There are simply a huge variety of different recipes for preparing cabbage snacks for the winter, however, there are certain rules that are followed in any recipe. Firstly, the snack must include vinegar. Secondly, the vegetables included in the snack must be chopped.

Particular attention should be paid to the preservation of white cabbage.

How to prepare a cabbage appetizer for the winter - 15 varieties

This type of preservation is one of the most famous and favorite preparations for the winter. This preservation includes a number of vegetables, one of which is white cabbage.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 1 kg.
• Cucumbers - 1 kg.
• Bell pepper - 1 kg.
• Onions - 1 kg.
• Garlic - 10 cloves
• Vegetable oil - 250 gr.
• Salt - 100 gr.
• Sugar - 1 glass
• Table vinegar - 140 gr.
• Bay leaf - 5 pcs.
• Black peppercorns - 10 pcs.

Preparation:

Wash the cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. Wash the cucumbers and cut off the skin at the edges. Wash the pepper, remove the seeds and stems. Next, the vegetables should be chopped. Cut cucumbers and carrots into half circles or circles. Finely chop the cabbage. Cut the pepper into strips of medium thickness. Cut the onion into medium-sized half rings. Finely chop the garlic.

Place the prepared vegetables in a deep pan, add 50 grams to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, place the pan with the vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring vegetables to a boil. On the adjacent burner we place a container in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from the heat. The salad marinade is ready!

Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now the vegetables should be brought to a boil and cooked over medium heat for 10 - 15 minutes.

After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If you cook them until fully cooked, there will be no such effect.

After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled down, it should be removed to a cool storage place.

This is a well-known Korean dish. Many housewives purchased such food in markets and stores. Now you can cook it yourself.

Ingredients:

• White cabbage - 1 pc.
• Carrots - 3 pcs.
• Garlic - 1 head
• Water - 1 l.
• Vinegar - 1 tbsp. l.
• Sugar - 1 glass
• Vegetable oil - 1 cup
• Salt - 3 tbsp. l.
• Bay leaf - 4 pcs.
• Chili pepper - 1 pc.
• Peppercorns - 10 pcs.

Preparation:

Wash the cabbage, dry it, finely chop it. We peel the carrots, wash them and grate them on a coarse grater. We peel the garlic, wash it and pass it through a garlic press. Wash the pepper and chop it finely. Place the vegetables in a common container.

In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.

Pour the marinade into the container with the vegetables, mix everything thoroughly and leave the vegetables covered until they cool completely. When the snack has cooled, it can be eaten. This dish can be stored in the refrigerator for several months.

This snack is ready for consumption after 3 days and can be stored in a cool place for more than a month. It can be prepared in late autumn to decorate your New Year's table with unusual cabbage rolls.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 1 pc.
• Apple - 3 pcs.
• Bell pepper - 4 pcs.
• Hot red pepper - 3 pcs.
• Parsley, dill - 2 bunches
• Garlic - 2 heads
• Dill umbrella - 3 pcs.
• Sugar - 1 tbsp. l.
• Salt - 1 tbsp. l.

Preparation:

Remove the top and middle leaves of the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stems and cut into strips. Wash the hot red pepper and cut into small pieces.

Combine shredded cabbage, carrots, bell peppers and hot peppers in one container, add salt, sugar and mix thoroughly.

We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Add the garlic and herbs to the other products, mix everything thoroughly again and let the salad stand until it releases juice. As soon as the juice appears, place the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.

Wash the apples and cut them into slices. Next, place dill umbrellas and a layer of apples at the bottom of a deep pan. Place a layer of cabbage rolls on top of the apples and dill. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls are gone. The last layer should be a layer of apples. When the food is placed, cover the contents of the pan with a shallow plate and place a press on top.

A very unusual snack. Its main unusualness is that cabbage, in addition to its pleasant sweetish-spicy taste, also has an unusual pinkish color.

Ingredients:

• White cabbage - 1 pc.
• Beets - 2 pcs.
• Garlic - 4 cloves
• Onion - 1 pc.
• Water - 1 l.
• Salt - 2 tbsp. l.
• Sugar - 0.5 cups
• Vegetable oil - 0.5 cups
• Vinegar - 50 ml.
• Bay leaf - 2 pcs.
• Black peppercorns - 6 pcs.

Preparation:

Wash the cabbage and cut into medium-sized squares. We clean the beets, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into half rings. Peel the garlic, wash it and cut it into thin strips. Combine the prepared vegetables in a common container.

In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and simmer for 5 - 10 minutes, and then add vinegar to it and stir. The marinade is ready!

Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.

“Ogorodnik” is a very tasty and easy-to-prepare winter snack. It does not require much time to prepare since it does not need to be boiled.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 1 kg.
• Onions - 0.5 kg.
• Cucumber - 0.5 kg.
• Red pepper - 250 gr.
• Yellow pepper - 250 gr.
• Greens - 1 bunch
• Garlic - 6 cloves
• Vegetable oil - 1 cup
• Vinegar - ¾ cup
• Sugar - 1 glass
• Salt - 2 tbsp. l.
• Sweet ground pepper - 1 tbsp. l.

Preparation:

Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into small cubes. Wash the cucumber and cut into triangles. Wash the pepper, dry it, remove seeds and stalks and cut into strips. Wash the greens, dry them and finely chop them. We peel the garlic, wash it and pass it through a garlic press. Combine the prepared vegetables and herbs in one container and mix thoroughly.

In a small bowl, combine vegetable oil, vinegar, sugar, salt and ground sweet pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to steep for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, place them in a cool place.

This dish is quite spicy and will go wonderfully with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 200 gr.
• Garlic - 1 head
• Vinegar - 200 gr.
• Vegetable oil - 200 gr.
• Sugar - 200 gr.
• Salt - 2 tbsp. l.
• Water - 2 glasses

Preparation:

Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and cut it into four parts. Place the chopped vegetables in a common container. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. Mix all this and bring to a boil. As soon as the brine boils, pour it over the vegetables, mix them and leave to steep for 12 hours. After this time, the appetizer is ready. The snack should be stored in closed containers in a cool place.

It is better to start preparing this dish in the evening, since the appetizer must steep for 12 hours before serving. If you prepare everything in the evening, then in the morning you can start rolling up the salad.

Ingredients:

• White cabbage - 2.5 kg.
• Carrots - 0.5 kg.
• Bell pepper - 0.5 kg.
• Onions - 0.5 kg.
• Vegetable oil - 1 cup
• Vinegar 9% - 0.5 cups
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.

Preparation:

Wash the cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, dry it, remove seeds and stalks and cut into strips. We clean the onion, wash it and chop it into half rings. Place the vegetables in a deep saucepan, add vegetable oil, salt, sugar and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.

During this time, the vegetables should release their juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced cooks and pour a glass of water into the pan.

After this time, put the pan with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. Place the finished salad in sterile, dry jars and roll up. After sealing, jars of snacks for the winter should be cooled upside down under a warm blanket.

Many of us believe that we can only harvest white cabbage for the winter, but this is not entirely true. Cauliflower is in no way inferior in taste to white cabbage.

Ingredients:

• Cauliflower - 1 pc.
• Carrots - 1 pc.
• Vinegar - 100 gr.
• Sugar - 3 tbsp. l.
• Garlic - 3 cloves
• Bay leaf - 3 pcs.
• Carnation - 5 flowers
• Lavender - 1 sprig
• Salt - 2.5 tbsp. l.
• Water - 1 l.

Preparation:

Wash the cauliflower, dry it and separate it into inflorescences. Peel the carrots, wash them and cut them into half circles.

In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour the cooled brine over the cabbage and carrots and let it brew for 24 hours in a cold place. Place the finished cabbage in jars and store in the refrigerator.

The “Take Off” appetizer will become an indispensable dish on any holiday table, especially if there will be strong alcoholic drinks on this table.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 4 pcs.
• Garlic - 7 cloves
• Water - 0.5 cups
• Vegetable oil - 0.5 cups
• Sugar - 0.5 cups
• Salt - 1 tbsp. l.
• Vinegar - 10 tbsp. l.

Preparation:

Dry my cabbage and chop finely. We peel the carrots, wash them and grate them on a coarse grater. We peel the garlic, wash it and pass it through a garlic press. Combine the vegetables in one container, mix and mash a little so that they release the juice.

In a small bowl, combine water, butter, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, remove it from the heat, add vinegar to it and mix everything again. Pour the prepared brine over the vegetables, mix everything thoroughly with your hands and leave the salad to steep for 2 - 3 hours. After this time, place the salad in sterile jars and roll up. The cabbage appetizer for the winter is ready!

This dish can easily be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.

Ingredients:

• Cauliflower - 1 kg.
• Beetroot - 1 pc.
• Cinnamon - 2 pcs.
• Cloves - 2 pcs.
• Bay leaf - 2 pcs.
• Pepper mixture - 1 tsp.
• Garlic - 1 clove
• Vinegar 70% - 1 tsp.

Preparation:

We separate the cabbage into inflorescences, wash and cool. Then they should be lowered into boiling water for 5 - 10 seconds. We clean the beets, wash them and grate them on a Korean carrot grater. Combine beets and cabbage in one container and mix.

Place cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic at the bottom of dry sterile jars. Place the beetroot-cabbage mixture on top of the spices. Now the filled jars should be filled with boiling water and allowed to stand for 5 - 10 minutes. After this time, pour the water into a saucepan, add salt and sugar, bring to a boil and pour back into the jars. Then add vinegar to the jars and seal them with sterile lids.

It is very easy to prepare this dish for the winter. To do this, you can use both a saucepan and a slow cooker. There is no need to sterilize jars of prepared salad.

Ingredients:

• White cabbage - 250 gr.
• Carrots - 150 gr.
• Bell pepper - 150 gr.
• Onions - 150 gr.
• Fresh tomato – 250 gr.
• Fresh cucumber – 150 gr.
• Chili pepper - ½ pc.
• Salt - 1 tsp.
• Sugar - 10 gr.
• Ground paprika - ½ tsp.
• Vinegar - 15 gr.
• Refined vegetable oil - 50 gr.
• Allspice peas - 5 pcs.
• Bay leaf - 3 pcs.

Preparation:

Wash the cabbage, dry it and finely chop it. Wash the bell pepper, remove seeds and stalks and cut into strips. Wash the chili pepper, dry it and chop it finely. We clean and wash the onions and carrots. Cut the onion into thin half rings, and grate the carrots on a Korean carrot grater. Wash the tomatoes and cut into thin slices. Wash the cucumbers, peel the ends and cut into semicircles. Place the prepared vegetables in a saucepan and stir. Add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything thoroughly again and leave the salad to steep for 2 hours, stirring the salad every 30 minutes.

After 2 hours, put the pan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we put the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.

There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.

Ingredients:

• Cauliflower - 1 kg.
• Carrots - 3 pcs.
• Garlic - 1 head
• Pepper, coriander - to taste
• Sugar - 1 glass
• Vinegar - ½ cup
• Salt - 2 tbsp. l.

Preparation:

We separate the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour the prepared marinade over the cabbage.

Peel the carrots, wash them, and grate them into a Korean carrot grater. We peel the garlic, wash it and pass it through a garlic press. When the cabbage in the marinade has cooled slightly, add carrots and garlic, as well as pepper and coriander. Now mix everything carefully, pour into sterile jars, roll up the lids, wrap in a warm blanket and leave for a day. After this time, place the jars with the snack in a cool, dark place.

“Zakuson” is a dish that can be called universal. On the one hand, it is good to use during a feast as a snack, on the other hand, as a breakfast after a hearty feast.

Ingredients:

• White cabbage - 5 kg.
• Carrots - 1 kg.
• Onions - 1 kg.
• Sweet pepper - 1 kg.
• Sugar - 1 glass
• Vegetable oil - 1 cup
• Vinegar - 1 glass
• Salt - 4 tbsp. l.

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips. Wash the cabbage, dry it, chop it finely and lightly mash it with your hands. Peel the onion, wash it and cut it into thin half rings. Combine the prepared vegetables in one container.

In a small bowl prepare the salad dressing. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix them thoroughly. The salad is now ready to eat. To preserve this salad for a long time, it should be placed in sterile jars and covered with a lid. Then cool under a blanket and send to a cool place. If you plan to eat the salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.

I always want to cook something like this. So you can experiment with sauerkraut and prepare it for the winter with cranberries.

Ingredients:

• White cabbage - 5 kg.
• Carrots - 200 gr.
• Cranberries - 100 gr.
• Salt - 130 gr.

Preparation:

Wash the cabbage, dry it and finely chop it. We peel the carrots, wash them and grate them on a coarse grater. We sort the cranberries, wash them and dry them. Combine cranberries, carrots, salt and cabbage and mix thoroughly.

Now we put the resulting mixture into the container in which we will ferment, cover it with a wide shallow plate or lid and place a press on top. Cabbage should be kept at room temperature. Every 3 - 4 hours you should pierce the cabbage to the very bottom so that the gas escapes. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.

Preparing such a salad is extremely simple and quick, but the taste of such a snack can surprise even the most sophisticated gourmet.

Ingredients:

• White cabbage - 500 gr.
• Beetroot - 1 pc.
• Hot red pepper - ½ pc.
• Garlic - 2 cloves
• Salt - 1 tsp.
• Vegetable oil - ¼ cup
• Sugar - ¼ tbsp.
• Vinegar - ¼ cup

Preparation:

Wash the cabbage, dry it and finely chop it. We clean the beets, wash them and grate them on a Korean carrot grater. Wash the pepper, dry it and chop it finely. We peel the garlic, wash it and put it through a press. Combine the prepared vegetables, except garlic, in one container.

In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. The marinade is ready!

Pour the prepared marinade over the vegetables, mix everything thoroughly and leave for 10 - 12 hours in a cold place. This salad can be stored in a cold place for up to 3 months.

Cabbage contains many vitamins, such as potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all, cabbage is rich in vitamin C. In the summer-autumn period, getting fresh heads of cabbage rich in vitamins is not as difficult as in winter.

In the article we will talk about how to stock up on this valuable product for the winter and how to pickle cabbage for the winter.
The pickling process does not remove most of the beneficial vitamins from vegetables, due to minimal heat treatment. In addition, pickled cabbage contains less acid than sauerkraut. Which has a beneficial effect on the absorption of this product.
Let's consider several options for preparing cabbage for the winter.

This is the most classic cooking option; it contains a minimum set of products that can always be found in the kitchen. And when used, you can cut it into different sizes for any dish. We marinate it in a three-liter jar.

Required ingredients:

• cabbage – 1 kilogram;
• water – 1 l.;
• acetic acid (70% solution) - 2 teaspoons;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;
• vegetable oil – 1 tbsp. spoon.

Pickling cabbage in jars for the winter recipes:

1. We prepare the vegetable: remove the spoiled leaves, wash well, dry and cut into pieces (you choose the size of the pieces yourself so that it is convenient to fold them tightly into the prepared container).
2. Put it in a jar.
3. Prepare the marinade: pour water into a saucepan, add salt and granulated sugar. After boiling, add vinegar and oil. Mix everything well so that the oil spreads well throughout the entire container, put on low heat and cook for 3-5 minutes.
4. Pour the marinade into a jar with our preparations, seal it tightly with lids and leave it in the room for 3 days to cool and marinate.
5. After this time, our workpiece can be placed in a cool room (cellar, pantry, refrigerator).

Instant cabbage pickling

This recipe is good because it takes very little time from start to complete preparation, so you can enjoy pickled cabbage on the same day. This option is very good for late autumn preparations, or when you have an immediate desire to try marinades.

Ingredients:

• young heads of cabbage – 2 kilograms;
• table salt – 2 tablespoons;
• granulated sugar – 3 tablespoons;
• acetic acid (9% solution) - 100 milliliters;
• 7 cloves of garlic;
• black peppercorns – 7 peas;
• bay leaf – 4-5 leaves;
• carrots – 2 pcs;
• water – 1 l;
• vegetable oil – 150 ml.

Instant pickled cabbage with vinegar:

1. Wash the vegetables well, dry them, and remove spoiled leaves if necessary.
2. Pour water into a saucepan with the addition of bay leaf, pepper and salt. Next add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
3. At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Leave the brine to cool.
4. Mix cabbage with carrots. Next, add the garlic, passed through a garlic press (if you don’t have one on hand, you can also grate it through a fine grater).
5. Place all the vegetables well in a jar, pour warm brine into them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
6. Once prepared, store in the refrigerator with brine.

Pickled cabbage for the winter is very tasty

For lovers of peppery foods, you can use the following recipe. The marinated product has a spicy flavor and is well suited as a side dish for main courses, and for those who like spicy foods, as an appetizer.

Required ingredients:

• cabbage – 2.5 kilograms;
• garlic - 3 not very large heads;
• carrots – 5 pcs. medium size;
• 1 liter of water.

To prepare the brine you will need:

• 250 grams of water;
• salt – 2 tablespoons;
• sugar – 1 tbsp;
• ground hot pepper – 2 tablespoons;
• vinegar 70% – 1 tbsp;
• sunflower oil – 1 tbsp.

Pickled cabbage for the winter in jars recipes:

1. Cut the washed cabbage into pieces and place in an enamel bowl.
2. Grate the carrots on a coarse grater.
3. Chop the garlic.
4. Mix all the vegetables.
5. Mix the remaining ingredients for the marinade and add to the cooked vegetables.
6. Boil 1 liter of water in a saucepan and pour it over the food cooked in the basin. Mix all products well, then leave to infuse for 3 days.
7. The finished spicy cabbage can be transferred to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk of spoiling the product indoors, then you can use a simple freezing method. Place in plastic bags and place in the freezer. It is not advisable to freeze the entire preparation, because the defrosted product is better suited for borscht, cabbage soup, and various soups.

How to pickle cabbage in jars for the winter with aspirin

Cabbage prepared for the winter according to this recipe turns out crispy and snow-white, like freshly cut from the garden. Such preparations can be stored for more than a single winter. This recipe will also allow you to diversify classic preparations for the winter and will surprise both guests and your household with its delicate taste.

For a three-liter jar you will need the following products:

• 1 kg. fresh white cabbage;
• 4 medium sized carrots;
• 3 tbsp. l. salt;
• 3 tbsp. heaped spoons of sugar;
• 3 bay leaves;
• black pepper in a pot - 6-8 peas;
• 3 aspirin tablets;
• 1 liter of water.

Pickling cabbage in jars for the winter recipes:

1. Shred the washed and dried cabbage. The carrots are grated on a coarse grater or cut into strips. Everything gets mixed up.
2. Place 1 spoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, and pepper on top.
3. Apply shredded products in dense layers. The first layer - seasonings, has already been added. Then add cabbage with carrots, up to the middle of the container.
4. Repeat seasoning layer. And add vegetables again.
5. Boil water and pour half into a jar.
6. Then we continue to lay out the cabbage. When the jar is filled to the neck, add salt, granulated sugar and aspirin as the last layer. Place the remaining pepper and spice leaves on top. Pour boiling water over everything. Seal tightly with lid.
7. Cover the jars with a thick towel (or other warm cloth). After cooling completely, put the finished jars in a cool place.

Instant pickled cabbage pieces

This recipe is well suited specifically for such a variety as cauliflower (or broccoli). When boiled in brine, the inflorescences absorb the spices, while remaining crispy and snow-white after marinade in vinegar. If you use young, not very large heads of cabbage, then the neat inflorescences will look very original on the table with any dish.
You can prepare both in liter and other jars. The calculations below are suitable for a three-liter jar.

You will need:

• young cauliflower - 1 large head;
• black peppercorns – 4 pieces;
• 4 cloves;
• 4-5 pieces of bay leaf;
• one bunch of parsley;
• water - one liter;
• 2 tablespoons salt;
• 3 tablespoons sugar;
• 1 teaspoon of acetic acid;
• 10-15 gr. citric acid.

Pickled cabbage recipes are very tasty:

1. Rinse the vegetables well under the tap and break them into flowers.
2. Pour water into a saucepan and add salt, sugar, and citric acid. And also add cloves and bay leaves, then the prepared inflorescences and bring everything to a boil. Turn the heat down and simmer for 5-7 minutes.
3. Then each inflorescence should be taken out individually and cooled, and the brine should be boiled for another 5 minutes.
4. We are preparing the jars. If the preparations are planned to be stored for a long time, then it is better to sterilize the jars (put a colander on a pan of water and turn the jars over on it; as soon as the bottom of the jar is so hot that you can’t touch it with your hand, the jar is ready; in time it takes 20 minutes for a liter jar, three liter about 30 minutes). For immediate consumption of the product, you do not need to sterilize it.
5. Place the pepper at the bottom of the jar and add the inflorescences. Fill it all with our brine (to prevent the jar from cracking, it is better to pour hot brine without touching its walls, but straight into the middle).
6. Before rolling up the lids, add vinegar. Just gently lower it on top with a spoon. Turn the jars over and leave to cool.
7. Delicious cauliflower is completely ready for the winter. After it has steeped for a week, you can taste it, if you couldn’t resist until winter.

In addition to the main vegetable - cabbage, the preparations can be diversified with other additives. Bell peppers, mushrooms, large pieces of carrots (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad and can be eaten as a separate dish.

Instant pickled cabbage with bell pepper

It is better to cut vegetables according to this recipe into smaller pieces, i.e. Shred the cabbage and cut the pepper into half rings. You can also cut the pepper lengthwise into strips. Everything cooks very quickly (from 2 to 3 hours), but it tastes spicy and crispy. Suitable as an appetizer, salad, or as a side dish for main courses.

Ingredients:

• cabbage - 1 large head;
• sweet bell pepper - 6 pieces;
• green parsley - 1 bunch;
• water – 250 milliliters;
• granulated sugar – 100-150 gr.;
• salt – 2 tablespoons;
• acetic acid (9%) - 100 ml.;
• Sunflower oil – 60 gr.

Cabbage pickled for the winter under iron lids:

1. The necessary vegetables should be washed and dried well, and after drying, cut into thin slices. Mix everything in a separate cup or basin, add parsley. Let it brew a little, and at this time we move on to preparing the brine.
2. Pour water into the pan. Add salt. Add granulated sugar and boil for a couple of minutes, then pour in oil and acetic acid. Mix thoroughly and turn off the stove.
3. Pour the resulting marinade over the food and let it brew for at least 2 hours.
4. After the vegetables have steeped, the salad can be put into jars. In unsterilized containers, the product should be refrigerated. If you sterilize the dishes, you can take them to the pantry or place them in the cellar. Crispy salad is ready for winter.

The article provides several options for how to pickle cabbage for the winter. You can choose any of the recipes to suit your taste. Stocking up on such marinades for the winter is very useful. This is an indispensable option to support your immunity, and by spring it is the best remedy in the fight against vitamin deficiency.

You may also be interested in recipes, and.

Not everyone knows that cabbage contains more vitamin C than fruit. Therefore, nutritionists recommend including it in your diet. But in winter, not everyone has the opportunity to prepare dishes from fresh cabbage. In this case, the vegetable can be preserved.

Salted cabbage can be added to pies, salads, and borscht. It can also serve as an appetizer with various side dishes. It should be noted that canned cabbage can be stored for a very long time, while retaining its beneficial properties.

Every housewife should make sure that in winter the family has a crispy, tasty and healthy snack. There are many recipes for preparing preparations from white, red, Peking, cauliflower and other types of cabbage.

We will look at several canning options. If you have not previously prepared this vegetable for the winter, then be sure to do so while you can purchase fresh heads of cabbage.

Canning cabbage for the winter in jars with iron lids

Let's prepare cabbage salad with carrots for the winter. We will roll up the jars with iron lids. The recipe is very simple, so any housewife can easily make winter preparations.

Ingredients:

• 1 kg of fresh cabbage.
• 5-7 medium sized carrots.
• 5 cloves of garlic.
• 125 ml water.
• 125 ml sunflower oil.
• 125 g granulated sugar.
• 1 tbsp table salt.
• 10 tbsp 9% vinegar.

Canning process

It is recommended to use round white cabbage as it is juicier. Peel the vegetable from green leaves and chop it with a thin salt shaker. To do this, you can use a special cabbage knife. Transfer to a separate bowl.

If you want to make a really tasty cabbage preparation, then you can’t do without carrots. It improves the beneficial properties of the snack. The vegetable needs to be peeled, washed with cold water, then grated on a coarse grater.

Peel the garlic and grate it on a fine grater. You can use more garlic. Consider your taste preferences.

Place the prepared ingredients in a bowl and mash well with your hands so that the cabbage releases its juice.

While the vegetables are steeping, you need to start preparing the brine. Pour 0.5 cups of filtered water, salt, sugar and butter into an enamel pan. Mix all ingredients. Place the pan on the stove and turn on the maximum setting so that the liquid boils faster. In this case, the brine must be constantly stirred so that the sugar and salt are completely dissolved.

Remove the pan from the stove and add table vinegar to the solution and stir.

Pour the prepared brine over the cabbage salad. Mix the ingredients thoroughly and leave to steep for at least 2 hours.

During this time, the vegetables will marinate well and release juice. After this, put the cabbage into jars, which must first be sterilized in any convenient way.

Cover the jars with iron lids and roll up with a special device.

Place the workpiece in a cool place. If you wish, you can try cabbage after about one week. There is nothing complicated in preparation, so you will definitely be able to make such a winter preparation.

Canning kohlrabi cauliflower for the winter at home

Kohlrabi is a vegetable that looks like a radish and tastes similar to regular white cabbage. Using this recipe, you can prepare a complete salad, rich in essential microelements and vitamins. The snack is low in calories, so it can be consumed in unlimited quantities.

Ingredients:

• 300 g kohlrabi.
• Half a medium carrot.
• 1-3 cloves of garlic.
• 1-2 g chili pepper.
• 1 tsp oregano.
• 1 tbsp white wine vinegar.
• 1 tsp salt.
• 1 tsp sugar.

Preservation steps

In order not to waste time searching for the necessary products during cooking, it is recommended to prepare all the ingredients immediately. You can use other spices in the recipe, but the taste may vary greatly. If you have the desire and time, then experiment, perhaps you will come up with a new way to prepare a delicious snack.

Kohlrabi has no leaves, but the thick skin must be peeled off before cooking. To do this, the vegetable must be divided into two parts, and then remove the top layer. First you need to wash the cabbage and cut off the stem. Cut the vegetable pulp into medium-sized cubes, as shown in the image below.

Wash the young carrots, remove the top layer with a vegetable peeler and cut into cubes, just like cabbage. Add to bowl with kohlrabi.

Peel the garlic and chop it into small pieces or slices, as you prefer. Add to bowl with remaining ingredients.

Now you need to add oregano. Mix everything with a wooden spoon or your hands.

Sterilize the jar. To do this, you need to preheat the oven to 100 degrees and place the container in it for 10 minutes. When it cools down, fill it with chopped vegetables. Add a pepper pod on top.

Sprinkle granulated sugar and rock salt on top. It should be noted that iodized salt does not need to be used as it is not suitable for preserving food.

At the final stage of cooking, you need to pour white wine vinegar over the cabbage.

Boil a small amount of water and add it to the jar so that the liquid completely covers all the ingredients. After this, you need to preheat the oven to 100 degrees and sterilize the workpiece for 30 minutes.

Remove the canned cabbage from the oven and roll up the lids. It is recommended to cover the jars with a blanket and leave them in a dark place so that the snack cools completely. If you store cabbage in a cellar or pantry, it will not spoil within six months.

Early cabbage. Preserving in jars

Each housewife has her own recipes and secrets for preparing dishes and winter preparations. But this method of canning is not so popular, so it is not known to everyone. Try this option.

Ingredients:

• 1 medium-sized head of young cabbage.
• 1 liter of boiled water.
• 2 tbsp granulated sugar.
• 2 tbsp table salt.
• 2 tbsp 70% vinegar essence.
• ½ cup vegetable oil.
• 6 peppercorns.
• 2 bay leaves.
• 3 tbsp mustard seeds.
• 5 cloves of garlic.

Cooking method

Remove the top leaves from the cabbage. The head of cabbage needs to be cut into six slices and the stalk cut out. Then cut the vegetable into large pieces and place in a separate bowl.

To prepare the brine, you need to bring water to a boil, then add the required amount of vegetable oil, sugar and rock salt. The solution must be thoroughly mixed until all the crystals dissolve

When the water has completely cooled, you need to add the essence of vinegar and spices to it. It should be noted that the essence is several times stronger than ordinary vinegar, so try not to exceed the recommended amount.

Peel the garlic cloves, finely chop and add to the rest of the products. Pour the prepared brine on top.

The vegetable mass must be thoroughly stirred and a lid or flat board placed on it, and a weight on top. Keep under pressure for 2-3 days at room temperature.

And if you want to roll early cabbage into jars for the winter, you can use another method. To prepare a 700g jar we will need:

• 200 g young cabbage.
• 1 medium carrot.
• 2 bay leaves.
• 4 peppercorns.
• 2 cloves.
• 1 tbsp salt.
• 1 tbsp sugar.

Step-by-step canning

You need to remove the dried and green leaves from the cabbage, after which you need to finely chop it. Grate the peeled carrots on a coarse or medium grater.

The vegetables need to be stirred and mashed by hand so that the cabbage releases its juice. Pack the ingredients well into a sterilized glass jar. Pour boiling water over the salad and leave for about 15-20 minutes. Then the liquid must be poured into the pan. Place the container of water on the stove, wait until it boils, and pour in the snack again.

After 10-15 minutes, the water must be poured into a bowl or pan and brought to a boil. Then you need to add the necessary spices, table vinegar, granulated sugar and table salt. Wait for the brine to boil, fill the jar with cabbage with it and roll up the lids.

The workpiece must be wrapped upside down in a warm towel and removed until it cools completely. It is recommended to store the workpiece in a cellar or refrigerator.

Cabbage for the winter in jars is one of the most common variations of preparations, which is popular among housewives due to its excellent taste and benefits for the body. Cabbage contains a very large amount of vitamin C and minerals, which are preserved for a long time almost unchanged, which means that after preparing such a snack, you don’t have to worry about the health of your household. In addition, cabbage in jars for the winter is a low-calorie and dietary product, so it is ideal for those who watch their figure and adhere to a healthy diet. But even more attractive is the delicious taste of this preparation - neither adults nor children will refuse to crunch the juicy cabbage. And if you preserve it together with bell peppers and beets, then you won’t be able to pull it away by the ears at all!

The good thing about cabbage in jars for the winter is that it is not only a wonderful stand-alone snack, but also a wonderful addition to a wide variety of dishes, such as vegetable soups, cabbage soup, solyanka, salads, vinaigrettes, casseroles, dumplings, pies and pies. Canned cabbage can rightfully be called a universal product - it will diversify a regular meal and become an indispensable component on the holiday table. The popularity of these blanks is also due to the fact that they are very inexpensive and economical, and this is very important today. All of the above advantages make preserved cabbage so beloved and desired by people of all ages. But how to cook cabbage? Now we'll find out!

Cabbage in jars for the winter can be pickled, pickled or lightly salted. Most often, cabbage is prepared with the addition of vinegar - table, apple or wine. In this case, vinegar can be successfully replaced with lemon juice or citric acid, which will make cabbage more suitable for consumption by children. Cabbage is prepared in wooden barrels, glass jars or enamel dishes, after which it is stored in a cool place (in the refrigerator or cellar) for a very long time. Having decided to prepare cabbage for future use, it is best to opt for large varieties of cabbage of medium or late ripening. Carrots are an invariable companion of cabbage in preparations, but if desired, bell peppers, beets, onions, apples, pears, plums, grated horseradish or cranberries can be added to the preservation. The classic marinade for cabbage is prepared from water or vegetable oil with the addition of vinegar, sugar and salt, but bay leaves, cloves, allspice, black peppercorns, coriander, garlic, dill seeds, chili pepper will help add a spicy taste and aromatic notes to the final product. , parsley or dill.

Cabbage for the winter in jars is prepared very quickly and easily, delighting you with its unique taste all year round - make sure of this by using our recipes!

Sauerkraut for the winter

Ingredients:
1 large head of cabbage,
3 carrots,
1 liter of water,
50 g salt,
50 g sugar,
50 ml 9% vinegar.

Preparation:

Pour water into a saucepan, add sugar, salt and vinegar. Bring to a boil, then cool for half an hour. In a large bowl or basin, mix shredded cabbage and grated carrots. Divide the vegetable mixture into sterilized jars, compacting tightly. Pour in the brine and cover with lids. Leave the jars at room temperature for 2-3 days to allow the cabbage to ferment. Sterilize the jars in a saucepan with water - three-liter jars should be sterilized for half an hour, 15 minutes will be enough for liter jars. After this, roll up the jars with sterilized lids, turn them upside down, wrap them in a warm blanket and cool.

Pickled cabbage without sterilization

Ingredients:
3 kg cabbage,
5 carrots,
1 onion,
2 liters of water,
150 ml 9% vinegar,
2 tablespoons salt,
bay leaf, black peppercorns and allspice to taste.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, and cut the onion into pieces. Place the prepared vegetables in a large bowl and mix well. Place the spices in a large bowl, top with the vegetable mixture and pour boiling water over it. Let stand for 10 minutes, then drain the water. To prepare the brine, add salt, vinegar and bay leaf to the water. Boil. Place the cabbage in sterilized jars and pour in the hot brine. Roll up with sterilized lids, turn upside down and let cool under a warm blanket, then store.

Instant lightly salted cabbage with garlic

Ingredients:
2 kg cabbage,
3 carrots,
1 head of garlic,
500 ml water,
1/2 cup sugar
1/2 cup 9% vinegar,
2 tablespoons salt.

Preparation:
Mix chopped carrots, coarsely grated carrots and chopped garlic (the garlic can be finely chopped or passed through a press). Distribute the mixture among the jars. To prepare the brine, dissolve sugar, salt and vinegar in water. Bring to a boil and pour over cabbage. Cover the jars with lids and cool. You can try cabbage after 3 days.

Cabbage marinated in pieces with beets

Ingredients:
2 heads of cabbage,
2 beets,
8 cloves of garlic,
3 liters of water,
3/4 cup sugar
3/4 cup salt,
1 teaspoon 70% vinegar,
bay leaf, allspice peas and dill seeds to taste.

Preparation:
Cut the cabbage into large pieces (about 8-10 pieces), cut the beets into slices. Place 4 cloves of garlic and spices to taste at the bottom of two three-liter jars. Lay out the beet slices and add the cabbage pieces. To prepare the marinade, add sugar, salt and vinegar to the water and bring to a boil. Pour the resulting marinade over the cabbage and beets, roll up the jars with lids and cool, turning them upside down.

Pickled cabbage with bell pepper

Ingredients:
1 medium sized cabbage
1 onion,
1 bell pepper,
1 glass of vegetable oil,
50 g salt,
50 g sugar,
1 tablespoon 70% vinegar,
black peppercorns and dill seeds to taste.

Preparation:
Chop the cabbage, cut the pepper into thin strips, and the onion into half rings. Mix all vegetables in a large container. Heat the oil slightly and add salt, sugar, pepper and dill seeds. Pour the resulting mixture over the vegetables and leave under pressure for 1-2 hours. Dilute vinegar in 100 ml of boiled water, pour over vegetables and stir. Place vegetables in sterilized jars and close with nylon lids.

Pickled cabbage with apples

Ingredients:
1 kg cabbage,
5 sour apples (for example, Antonovka variety),
1 large carrot
1 liter of water,
3 tablespoons 9% vinegar,
2 tablespoons salt,
2 tablespoons sugar,
10 black peppercorns,
4 peas of allspice,
4 bay leaves.

Preparation:
Chop the cabbage, grate the carrots on a coarse grater, chop the apples, removing the core. Mix all ingredients in a container. To prepare the marinade, add salt, sugar and spices to the water. Bring to a boil and let cool. Add vinegar to the marinade and pour over the cabbage and apples. Stir, compact, cover with gauze and place under pressure for 3 days at room temperature, piercing the mixture daily with a wooden stick to release carbon dioxide. Place the preparations in jars, close the lids and store.

Due to the fact that when cabbage is heat treated in jars for the winter, it does not lose its beneficial properties, this preparation is a real storehouse of vitamins and minerals during the cold season. So don’t put it off and take care of your family’s health right now! Good luck with your preparations!

Cabbage is the leader among vegetables in the amount of vitamins and fiber. You definitely need to prepare a variety of cabbage salads. . But what about without cabbage for the winter? — Cabbage salad for the winter and sauerkraut, in my opinion, are a must-have attribute of winter cuisine. We’ll make sauerkraut a little later, but I wholeheartedly recommend preparing some delicious salads this coming weekend. After all, as you know, cabbage is a storehouse of various vitamins. Even a novice housewife can prepare cabbage salad for the winter.

You can prepare cabbage salads in glass jars; this is the most convenient way of storage. And if you have a cool room or a large refrigerator, then a large saucepan will do.

Korean cabbage - homemade recipe

This trendy topic today is “Korean style”. More recently, you could get acquainted in this topic with recipes for Korean cucumbers, Korean zucchini, Korean tomatoes. So let's also cook Korean cabbage. All these recipes have several characteristics in common - the vegetables have a pleasant sweet and sour taste and quite a pronounced spiciness, thanks to chili peppers.

We will need:

• white cabbage - 1 kg.
• carrots - 2 pcs.
• bell pepper - 2 pcs.
• onions - 1 pc.
• garlic - 2-3 cloves
• hot pepper - 1/2 pcs.
• salt - 2 tbsp. l.
• sugar - 5 tbsp. l.
• vinegar 70% - 1.5 tbsp. l.
• black pepper - 1/2 tsp.
• vegetable oil - 7 tbsp. l.

1. Remove a few damaged and dirty top leaves from the cabbage and rinse the head of cabbage with running water. Shred the cabbage using a special grater or a large knife. place in a large saucepan.

2. Using a special grater, grate the carrots into long strips and add to the pan with the cabbage.

3. Use hot chili pepper to taste, cut it into rings. Korean salad requires a spicy dish, but you, of course, can adjust the spiciness yourself.

The spiciness of any dish can be reduced by removing the seeds from hot peppers.

4. Add ground black pepper, sugar and salt to the salad. Mash all the vegetables in the pan a little with your hands and mix.

5. Cut the bell pepper into strips and the onion into half rings.

6. Pour vegetable oil into a frying pan and lightly fry the onions, literally 3-4 minutes. Finally, squeeze the garlic into the onion.

7. Place the entire contents of the frying pan into the pan with the salad and mix well.

8. The salad is ready, put it in clean jars and put it in a pan with hot water to sterilize.

Finger-licking cabbage salad for the winter

There is never too much cabbage for the winter; one of the simple and tasty recipes for cabbage salad with carrots and garlic. The set of products is minimal, but the snack turns out awesome.

We will need:

• white cabbage – 1 kg
• carrots - 4 pcs.
• garlic - 6-7 cloves
• water - 1/2 cup
• vegetable oil - 1/2 cup
• sugar - 1/2 cup
• salt - 1 tbsp. l.
• vinegar 9% - 10 tbsp. l.

1. Shred the cabbage and grate the carrots on a coarse grater.

2. There is quite a lot of garlic in this recipe; the salad will have a pronounced garlic taste. But I repeat again and again that the amount of garlic, vinegar or hot pepper can always be adjusted depending on your preferences. If you don’t like spicy food, just reduce the amount of hot seasonings and you will be happy. Pass the garlic through a press.

3. Place all the vegetables in a saucepan and knead them well with your hands - grind them. The cabbage should become softer and soaked in garlic.

4. We will pour marinade over the salad. In a separate pan, boil water, add vegetable oil, sugar and salt. Bring the marinade to a boil.

5. Remove the pan from the heat and add vinegar to the marinade.

6. Pour the hot marinade over the cabbage, mix again, using your hands. Leave the salad for 2-3 hours at room temperature to soak and marinate.

7. All that remains is to put the salad into sterilized jars and roll up the lids.

Cabbage salad for the winter in jars with bell peppers and tomatoes

If we want to diversify the cabbage salad, then tomatoes and bell peppers will be an excellent addition to the cabbage. It is clear that the resulting salad will have a completely different taste than the previous ones.

We will need:

• cabbage - 1 kg
• bell pepper – 1 kg
• tomatoes – 1 kg
• onions – 1/2 kg
• carrots – 1 kg
• sugar – 6 tbsp. l.
• salt – 6 tbsp. l.
• vegetable oil – 300 ml
• vinegar 9% – 6 tbsp. l.
• ground red paprika - 1/2 tsp.
• ground black pepper - 1 tsp.
• coriander - 1/2 tsp.

1. Chop the vegetables. We cut the bell pepper into strips, the tomatoes into cubes, the onions into half rings, and grate the carrots on a coarse grater.

2. We will saute all the vegetables one by one, but not until golden brown, but to soften them a little. In separate frying pans, sauté onions and bell peppers.

3. Fry the carrots a little and add chopped tomatoes to it, simmer for 5-7 minutes.

4. Mix all the vegetables in a large saucepan, simmer everything together for another 5 minutes.

5. Add shredded cabbage to the salad gradually, it will “shrink”, and we will add new cabbage. At the same time, the vegetables continue to simmer for about 10 minutes.

6. Add salt, sugar, spices and vegetable oil. I really like the aroma of coriander in this salad, don't skip this seasoning. At the very end, add vinegar. We crush the salad a little with our hands and mix all the vegetables.

7. Place the hot salad in sterilized jars and roll up the lids.

Cabbage salad for the winter “Kuban”

Judging by the name, the recipe for this salad came to us from Kuban, where many different vegetables ripen. The salad contains not only cabbage, but also sweet peppers, tomatoes and even cucumbers. It turns out colorful, beautiful, and can be used not only as a salad, but also as a dressing for borscht.

Winter salad in jars made from cabbage with bell peppers, carrots and onions

An interesting thing is that all cabbage salads are approximately the same in composition, but their taste is completely different. This means that you can cook different recipes in small portions, and then taste and compare.

We will need:

• cabbage - 1 kg
• bell pepper – 2 pcs.
• carrots – 2 pcs.
• onions - 1-2 pcs.
• sugar – 3 tbsp. l.
• salt – 1 tbsp. l.
• vegetable oil – 100 ml
• vinegar 6% – 50 ml (9% – 35 ml)

1. Chop the vegetables. Shred cabbage, carrots and sweet peppers using a grater. We put the vegetables in a large container; it is very convenient to take a large baking sheet for this.

2. Lay out the chopped cabbage.

3. Then place the grated carrots on top.

4. Place peppers and onions, cut into half rings, on top of the carrots. Prepare the salad dressing - mix salt, sugar, vegetable oil and vinegar in a separate pan, stir and pour this dressing over the vegetables.

5. Using your hands, kneading only a little, mix all the ingredients.

Rub the cabbage and vegetables lightly with your hands so that it does not become too soft.

6. When all the vegetables are mixed, the salad should stand at room temperature for 30-40 minutes. During this time, it will be saturated with brine and become softer.

7. Transfer the salad into clean glass jars, cover with plastic or glass lids and store in the refrigerator. This salad can be consumed within 8-10 hours and stored for about 2 weeks.

8. And if you want to prepare a salad for long-term storage for the winter, I recommend simply boiling the jars of salad in a pan of boiling water and closing with airtight lids.

Cabbage as a salad in a jar - a very tasty recipe for the winter

A very simple and tasty recipe for cabbage salad for the winter. Please note that this recipe contains a minimum of ingredients, but if the cabbage is bad, be sure to try it.

We will need:

• cabbage - 8 kg
• carrots - 1 kg
• tomato sauce - 1 liter
• vegetable oil - 1 cup
• vinegar 9% - 300 ml
• sugar - 1 glass
• salt -1/2 cup
• Bay leaf
• black peppercorns

1. Cut the cabbage into thin strips. Perhaps you prefer to grate the cabbage on a special grater.

2. Grind the carrots using a grater. Mix vegetables in a deep saucepan.

3. Add tomato sauce, salt, sugar, vinegar to the pan and pour vegetable oil over the salad. Mix well and knead a little.

4. Leave the salad in the pan to pickle for a day.

5. The next day you will need to cook the salad. Place the pan on the stove, bring the salad to a boil and after boiling, cook for 10-15 minutes.

6. Place the hot salad into sterilized jars and seal with metal lids.

Delicious cabbage salad for the winter “Autumn” - video

I think you will also like the bright colorful cabbage salad.

There are so many cabbage recipes and all are delicious that I will try to develop this topic further. After all, cabbage is a healthy, low-calorie vegetable. This means that you need to try to stock up on vitamins in sufficient quantities for the winter. And although many say that there are no vitamins left in such canned food with vinegar, I am of the opinion that it is better to preserve your seasonal and organic vegetables than to buy “fresh” ones with nitrates in winter. But everyone decides for themselves.

And I wish you delicious delicacies in your pantries.