Red cabbage for the winter, the best recipes. Instant pickled red cabbage recipe Recipe for pickling red cabbage quickly and tasty

Red cabbage is a very healthy and low-calorie vegetable, suitable for boiling, stewing or eating fresh. It makes wonderful salads, aromatic hot treats, and spicy, salty snacks.

Pickled red cabbage has a particularly pleasant taste. instant cooking, which you can easily make in your kitchen by carefully studying the proposed recipes.

In order to do delicious snack By classic recipe, you must use a hot marinade. Various spices, such as cumin, allspice, cloves, coriander, and bay leaf, will help add a special aroma to the dish.

Ingredients used:

• red cabbage – 4.5 kg;
• five cloves of garlic;
• two large carrots;
• water – 1.3 liters;
• salt – 28 grams;
• table vinegar – 0.3 liters;
• sugar – 43 grams;
• spices and three laurel leaves.

Cooking:

1. Remove the top layer of leaves from the cabbage and cut out the stalk. Then chop it into long strips and put it in a deep container.
2. Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the ingredients with minimal pressure, otherwise the cabbage will be softer.
3. Pour water into the pan, add salt, add 100 grams of vegetable oil, add spices and sugar.
4. Place the mixture on the fire, bring to a boil and cook for three minutes.
5. Cool the hot marinade a little, then pour vinegar into it and stir.
6. Place the cabbage in clean jars and pour in the marinade. Then cover the pieces with plastic lids, and after cooling, place them in the refrigerator.

You can try pickled red cabbage within a day; before serving, it is recommended to cover it with chopped herbs and season with oil. The treat must be stored in the cold for no more than 14 days.

Preparing winter preparations

Red cabbage pickled for the winter will help diversify your daily diet and provide useful vitamins in the cold season. And thanks to fruit vinegar and specially selected seasonings, the preparation turns out to be pleasantly spicy, with a fragrant and appetizing smell.

Ingredients used:

• red cabbage – 1.8 kg;
• salt and sugar - 30 grams each;
• one carrot;
• three cloves of garlic;
• laurel leaves – 3 pcs.;
• pepper (white and black) – five peas each;
• cumin – 8 grams;
• apple cider vinegar – 170 ml;
• coriander – 20 grams.

Cooking:

1. Peel the cabbage from dry or dirty leaves, rinse under running water and chop into strips.
2. Peel and chop the garlic under a press, grate the carrots on a grater with large holes.
3. Pour water into a cooking vessel, add all the seasonings and boil for about two minutes. Then pour in vinegar, bring to a boil and turn off the stove.
4. Combine cabbage with carrots and garlic, then sprinkle with salt and stir thoroughly.
5. Now place the vegetable mixture in sterile jars, compact lightly and fill with boiling marinade.
6. Roll up all the blanks with iron lids, turn them upside down and place them under a blanket for two days.

Place the cooled canned food in a permanent storage place in a cool cellar. Cabbage pickled for the winter can be eaten with your favorite side dish or used to make a vinaigrette.

Marinated with honey and soy sauce

Enough interesting recipe, where the marinade includes soy sauce and aromatic honey. This bright appetizer will decorate the dinner table on weekdays and holidays, and its fresh and unusual taste will be appreciated by all lovers of exotic dishes.

Ingredients used:

• one fork of red cabbage;
• linden honey – 50 grams;
• vinegar – 60 ml;
• four cloves of garlic;
• large onion;
• soy sauce – 70 ml;
• cloves – 3 pcs.;
• salt and suitable spices - to your taste.

Cooking:

1. Rinse the head of cabbage with water and cut into thin and neat strips.
2. Chop the garlic into small squares and combine with cabbage.
3. Now you need to mix soy sauce, vinegar and honey, then shake all ingredients thoroughly.
4. Pour the resulting solution over the vegetable mixture and mix thoroughly.
5. Peel the onion, then cut into rings and fry in vegetable oil until golden brown. Then put it on the cabbage and stir.
6. Place the snack in a glass container, cover and refrigerate.

After 24 hours, the treat can be served. Crispy and juicy cabbage will be a great addition to dinner and will invigorate you after a hard day.

How to quickly pickle red cabbage with beets

Beets are ideal for canning or pickling, so they are often used to prepare red cabbage dishes. Vegetables pickled according to this recipe will enhance the taste of any side dish or can serve as a base for various salads.

Ingredients used:

• red cabbage – 1.5 kg;
• dill and cilantro – 120 grams;
• beets – 300 grams;
• salt – 25 grams;
• liter of water;
• sugar – 90 grams;
• vinegar – 23 ml;
• ten black peppercorns.

Cooking:

1. Cut the cabbage into medium squares.
2. Peel the beets and chop into thin slices, trying to ensure that they match the size of the cabbage pieces.
3. Chop parsley and cilantro.
4. Cut the garlic into slices.
5. Mix all the prepared vegetables and, without compacting, place in a large jar. After that, you need to shake the container with vegetables several times so that all the components lie evenly.
6. Add sugar to a saucepan with water, then add salt, pepper and bring to a boil. After this, pour vinegar and after a minute remove from the stove.
7. Pour the marinade over the vegetables in the jar, close with a regular lid and place in a cool place.

Pickled red cabbage should sit for two days, after which it will be ready to eat. The vegetable dish can be stored for about three weeks in a cold room.

Spicy recipe

To prepare spiced red cabbage, use aromatic herbs and aromatic spices. You need to fill it with hot and fresh marinade - then the treat will be ready in 6-8 hours.

Ingredients used:

• medium sized cabbage fork;
• water – 350 ml;
• vinegar (table) – 0.6 l;
• sugar – 60 grams;
• cloves – 7 pcs.;
• two cinnamon sticks;
• black pepper (peas) – 13 pcs.;
• allspice – 10 grams;
• salt – 28 grams.

Cooking:

1. Chop the red cabbage into narrow slices.
2. Pour spices into a container with water, bring the liquid to a boil, then add vinegar and simmer for five minutes.
3. Place the cabbage in a large, sterile jar and pour in the marinade.
4. Let the cooled preparation sit for about five hours, then you can serve it.

To make spicy, pickled cabbage for the winter, you need to pour the cooled marinade over it and roll up the jar with a metal lid. This refreshing snack goes well with boiled potatoes, stewed poultry or fried meat.

With horseradish and herbs

For lovers of spicy dishes, red cabbage marinated with herbs and pepper will be a real treat. The treat prepared according to this recipe is spicy, aromatic and very healthy.

Ingredients used:

• red cabbage – 2.3 kg;
• currant leaves – 12 pcs.;
• horseradish – 35 grams;
• six cloves of garlic;
• celery, parsley, tarragon - at your discretion;
• dill seeds – 10 grams;
• hot ground pepper – 12 grams;
• sugar and salt - 23 grams each;
• vinegar (6%) – 200 ml;
• water – 1.2 liters.

Cooking:

1. Peel the cabbage and cut into thin strips.
2. Grind the horseradish in a meat grinder, cut the garlic into small slices.
3. Wash and sterilize the glass jar, then put currant leaves, chopped herbs and dill seeds into it. Place cabbage on top.
4. To prepare the marinade, add salt and sugar to the water, then bring the liquid to a boil and after three minutes turn off the heat.
5. Cool the filling, then add vinegar and immediately pour into a jar with cabbage.

Cool the workpiece and put it in the cold. It is recommended to try the treat after two or three days, then it will infuse and become incredibly tasty.

Cooking in Korean

Korean-style red cabbage should be marinated with non-traditional ingredients that will give it an original and memorable taste. This unusual treat goes well with many dishes and will pleasantly surprise invited guests during a family dinner.

Ingredients used:

• two cloves of garlic;
• bulb;
• cabbage – 1 kg;
• vinegar and soy sauce – 70 ml each;
• salt – 5 grams;
• olive oil – 90 ml;
• hot pepper, coriander and cumin - 3 grams each;
• honey – 25 grams;
• chopped ginger – 4 grams.

Cooking:

1. Cut the red cabbage into long, neat strips. Then mix it with vinegar, soy sauce, cumin and leave for an hour.
2. Chop the onion into small pieces, place in a frying pan and fry in vegetable oil until light brown.
3. Place the fried onion in a separate plate, and pour the spices into the frying pan with the remaining oil, warm them up a little and add to the cabbage. Then stir everything thoroughly.
4. Cut the garlic into small cubes, pour it into the vegetable mixture and leave the mixture for two hours. During this time, you should stir the dish several times.
5. Then put the treat in the refrigerator for 7-8 hours so that it is well saturated with spices.

It is better to serve Korean cabbage chilled with hot sauces, baked fish or fried kebabs. Bon appetit!

Why do we so undeservedly forget about our close relative? regular cabbage, red cabbage? After all, it tastes no worse, and in terms of the composition of vitamins and microelements it “keeps” a high standard. It can also be fermented, pickled, made into winter salads with vegetables, and salted.

Canned red cabbage for the winter

Red cabbage in winter salads it looks very attractive and tastes very well combined with many vegetables, it is often made. it turns out to be as crispy and juicy as cabbage.

What is different about canning red cabbage? Well, probably only because you need to take into account the increased sugar content in it, it tastes sweeter than cabbage cabbage. This sometimes needs to be taken into account in the recipe.

Delicious marinating recipe

Ingredients:

• 10 kg red cabbage
• 10 laurel leaves
• A glass of fine salt
• 10 peas each of allspice and black pepper
• ten clove buds
• Cinnamon powder to taste

For the marinade:

• 3 tablespoons vinegar essence
• A tablespoon of salt
• 2 heaped tablespoons of sugar

How to pickle:

At the very beginning of the process, we thoroughly rinse and sterilize the jars so that they are clean and dry. It is better to wash with soda or mustard so that there is no detergent smell left.

We chop all the cabbage into noodles, pour it into a large bowl, add salt and grind it by hand, leave it for a couple of hours to release the juice.

To make the marinade, mix sugar with salt and vinegar, stir until everything is well dissolved.

Pack into jars, crush, and evenly distribute the juice among the jars. Add equal amounts of spices to each jar on top and add marinade, also in equal parts. Immediately close the cabbage under tin lids and hide it in the cold. can be eaten after 2 weeks.

Attention: Pickling is a recipe for preserving food, based on the ability of acid to suppress the vital activity of most microorganisms. Lemon or kiwi juice, wine, apple, balsamic vinegar, table vinegar, and some types of dry wine are used as acid in marinades.

Features of pickling include the direct addition of acid to the product. While during fermentation and salting, acid is produced by microorganisms that cause the fermentation process.

Benefits and harms

Red cabbage your own way chemical composition almost no different from white cabbage. The red-violet and even bluish color of its leaves is given by the anthocyanin they contain. Because of it, cabbage has a sharper taste. Its beneficial effect is as follows:

• has a positive effect on the condition of the walls of blood vessels, increases their strength and elasticity;
• gently normalizes blood pressure, which is why red cabbage is useful for hypertensive patients;
• helps eliminate excess from the body free radicals, has a pronounced antioxidant effect;
• prevents the development of malignant tumors.

In addition, selenium contained in the leaves normalizes the functioning of the thyroid gland, enriches muscle tissue with oxygen, and removes toxins. There is almost 1.5 times more useful fiber in all respects than in regular white cabbage.

Phytoncides, which are not found in ordinary cabbage, are present in red cabbage in large quantities. Red cabbage juice has long been used in the treatment of bronchitis and asthma. Increased content bactericidal elements have a wound-healing effect.

• Proteins – 3 kcal (12%).
• Fats – 3 kcal (12%).
• Carbohydrates – 20 kcal (76%).

When eating red cabbage, remember that the risk of gaining weight is practically equal to zero ! However, nutritionists do not recommend getting too carried away with this product. Approximate daily dose calculated within 200-300 grams.

Contraindications

• The main reason for refusing red cabbage is only its individual intolerance.
• In addition, people with intestinal diseases should remember that fiber can be harmful. In this case, cabbage should be consumed boiled.
• It is best to remove the top leaves and stalks, as they usually accumulate the largest portion of nitrates.

In hot marinade

Typically, hot marinade is used to prepare pickled cabbage. Also prepare specially delicious dish You can add pepper, beets and various spices to the cabbage. Let's consider all the options in more detail.

Classic recipe

Ingredients:

Cloves go well with red cabbage, but not too much. hot peppers, bay leaf, cumin, coriander.

How to cook:

1. First of all, remove the top leaves and remove the stalk. For convenience, we cut the heads of cabbage into two parts.
2. Finely chop the cabbage, remembering its denser fiber. The width of the strips should not exceed 0.5 cm. Place the finished cabbage in a basin.
3. Cut the garlic into thin slices.
4. Add salt, garlic, herbs, pepper (if you think necessary) to the cabbage, mix well.

Advice: Red cabbage is firmer than white cabbage. However, it is also 90% water. If you want it to retain its crispness when eaten, do not wrinkle it, try not to press when placing it in a container, so that as much as possible fits in. Then its natural structure will be preserved.

Preparing the marinade:

1. IN hot water dissolve sugar, add vinegar, add spices (for example, cloves), bring to a boil.
2. Place the cabbage tightly, but without pressure, into the jars.
3. Pour in hot marinade.
4. Cover the jars with gauze and leave for 3 days at room temperature.
5. Close with plastic lids and take the jars to a cool place.

With beets

According to recipes, you can marinate cabbage with various vegetables - beets, carrots, onions. They will not only give the marinade an unusual color, but will also add specific notes to the taste of the finished product.

How to cook:

Slice the beets and carrots thinly. You can simply grate the vegetables on a coarse grater.

Read about how to cook red cabbage with beets in Georgian style.

With pepper

To add spiciness and piquancy to the dish, you can add red capsicum . The main thing here is not to overdo it, so that the pepper does not interrupt the main taste.

How to cook:

1. We clean the fruit from seeds, cut out the internal partitions, and cut off the stalks.
2. Cut the pepper into rings no more than 0.5 centimeters thick.
3. Add to cabbage while stirring.

Preparing for the winter

The classic recipe will suit us here too. Take cabbage, add other vegetables if desired, and prepare the marinade. For long-term storage of cabbage, table vinegar is usually used.. Some people replace it with citric acid. In this case, one teaspoon of acid is added not to the liquid, but directly to a three-liter jar of cabbage just before pouring the marinade.

Another difference during long-term storage is that we add it to the marinade during cooking. sunflower oil, approximately 1 tablespoon for each prepared jar. For the winter version, we sterilize the jars and steam the lids. We roll up the jars and put them in a cool place. In principle, pickled cabbage is already ready to eat, so taking the sample can not be postponed.

Find out more delicious recipes preparing red cabbage for the winter, and also see photos of dishes, you can.

Without sterilization

The recipe for preparing very tasty and crispy red cabbage for the winter without sterilization is the same. Pour sunflower oil over the marinade to form a film. Cover the jars with plastic lids. Transfer the jars to a cool place.

In 30 minutes in a hurry

How to marinate quickly and tasty? To prepare delicious red cabbage using this quick recipe you will spend no more than 30 minutes, and you will be able to put this dish on the table in 4 hours!

Ingredients:

How to cook:

1. Finely chop the cabbage.
2. We grate the carrots as for the dish “Korean style carrots” - into thin long sticks.
3. We crush the garlic with a garlic clove.
4. Mix everything, add 1 tablespoon of salt. Leave it - let it soak in its own juice.

Marinade:

1. Dissolve 2 tablespoons of sugar in hot water (500 ml).
2. Add vinegar 6% - 150 ml.
3. Spices and seasonings to taste.
4. Bring to a boil, remove after 2-3 minutes.
5. Strain the marinade to remove any spices that have lost their flavor.

Pour hot marinade over cabbage. Let it cool to room temperature and put it in the refrigerator. After 4 hours you can serve.

Large pieces

A quick recipe for making red cabbage:

Ingredients:

How to cook:

1. Cut the cabbage into large squares.
2. Add chopped herbs, salt, sugar and pepper.
3. Mix thoroughly, pressing lightly.
4. We prepare the marinade for red cabbage, cut into large pieces, as in the previous recipe, but do not add sugar to it - we already have it.
5. Bring the marinade to a boil and pour over the cabbage.
6. Let cool to room temperature.
7. Serve to the table.

To know best recipes first courses with red cabbage, as well as see their photos, but in we looked at various variations delicious cooking vegetables at home and provided recommendations for table setting.

Conclusion

Pickled red cabbage can be served as an independent dish or in combination with other products. The “collage” in which red cabbage and white cabbage. You can decorate the top of the dish by placing pickled cucumbers and adding fresh herbs.

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You will spend at most 20 minutes preparing vegetables. This is how much cutting and pouring will take. Next - just patience.

Cabbage is marinated for 1 to 3 days, depending on the recipe and your taste. Some people like a bright crunch and a little sourness, while others prefer rich aromatic solutions with a balance of acid and sweetness.

In general, you can treat red cabbage the same way as white cabbage. Try your favorite marinades and create your own hit parade. It’s better to start getting acquainted with our proven options.

The first one is classic with carrots. If marinated under pressure, it will decorate the table within a day. The second with beets in a curious cut. Maximum 2 days in the refrigerator. The third one has an exquisite honey note, and is the fastest to prepare. Our credo: “There is always a delicious choice!”

It's time to choose!

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Classic Pickled Red Cabbage

There are few ingredients in the filling, everything is clear and easy to vary according to taste. Ready on average in 2 days. The main character's neighbors are carrots and garlic.

• Preparation time: 20 minutes + 1-3 days for marinating.
• Calorie content per 100 grams - no more than 100 kcal.

We need:

• Red cabbage - 1 medium head
• Carrots - 2 pcs. large
• Garlic - 5-6 medium cloves

For the marinade:

• Water - 1 l
• Vinegar - 180 ml
• Vegetable oil - 5 tbsp. spoons
• Salt - 2 tbsp. spoons
• Sugar - to taste

Preparation.

Shred the beauty as if for a salad. No need to knead with salt.

Three large carrots. You can get even more sophisticated - chop the carrots into thin short strips on a special grater.

Cut the garlic into small cubes or press through a press.

Mix the cuts and place them in a jar, compacting each layer.

Prepare the marinade: add salt and sugar to boiling water and dissolve, stirring. Pour in the oil and vinegar, stir, close the lid and turn off the heat.

Before pouring into the cabbage, taste and adjust to taste (sugar, salt, vinegar).

Pour hot marinade over cabbage. Cover with a lid and let cool at room temperature. Afterwards we put it in the refrigerator.

We count the time from pouring the marinade. You can try it after 1.5-2 days of marinating.

If you pour the salad in a saucepan and put it under pressure, the marinating time is reduced to 1 day.

Store the dish covered in the refrigerator. It will maintain a balanced taste and a pleasant crunch for up to three weeks.

Red cabbage “Double Strength” marinated with beets

The second preparation differs little from the first, but it will delight you with its proximity to beets. Different cuts and traditional marinade. As a result, in 2 days you will get an excellent appetizer or base for a variety of salads.

• Preparation time: 20 minutes of preparation + 1.5-2 days for marinating.
• Calorie content per 100 grams is no more than 70 kcal.

We need:

• Red cabbage - 1 medium fork
• Beets - 2-3 pcs. about 100 grams each
• Cilantro - 1 bunch (if you like)
• Garlic - 1 medium head
• Dill (umbrellas or greens) - to taste

For the marinade:

• Water - 1 l
• Salt - 1 tbsp. spoon with/without slide
• Sugar - 100 g
• Black peppercorns - 10 pcs.
• Vinegar - 1 tbsp. spoon

Preparation.

Cut the red cabbage into 2-2.5 cm squares.

We cut the beets into thin circles and divide each into quarters/halves, depending on the diameter of the root crop. Our goal is thin slices about the same size as cabbage pieces.

Finely chop the cilantro or parsley.

Cut the garlic into thin slices across the clove.

Combine cabbage and beet slices. Place in a large jar. We don’t tamp down, it’s free! Can be laid in layers. You can put an umbrella or a couple of sprigs of dill. Be sure to sprinkle the layers with slices of garlic.

Let's shake the jar so that the vegetables fit better, and fill them with hot marinade.

The solution is simple: combine water and solid ingredients until the sugar and salt are completely dissolved. Let it boil and add vinegar.

Fill the jar with the future salad, close the lid and let cool at room temperature. Place in the refrigerator for another 1 day. The total marinating time before the first sample is 1.5-2 days.

Don't miss it. Very light and beautiful. We collected the recipes separately, and our readers expanded the delicious set in the comments. All hits in one article!

Red cabbage marinated with honey and soy sauce

We need:

• Red cabbage - 1 medium fork
• Vinegar, 9% - 3 tbsp. spoons
• Any honey - 1-2 tbsp. spoon
• Garlic - 2-4 cloves
• White onion - 1 pc. (about 100 g)
• Vegetable oil - 100 ml
• Cloves - 2-3 pcs.
• Soy sauce - 3 tbsp
• Black pepper and other spices to taste

The fastest preparation of the three recipes.

We chop the main character and finely chop the garlic.

Combine vinegar, soy sauce and honey and shake. Pour the mash into the cabbage, add garlic and mix well.

Chop the onion into half rings and fry in half the oil until golden brown. Remove the onion from the oil completely and add the second half. Heat all the oil on the stove and pour it hot (!) over the cabbage. Mix.

Let the slices cool and place in the refrigerator overnight.

In the morning - first test. You will surprise even gourmets!

How to prepare sauerkraut with cumin - 3-4 days in advance.