TOP 10 instant recipes for pickled red cabbage in slices for the winter

You can hardly imagine a vegetable more versatile than red cabbage, because it is easy to prepare it for the winter in a variety of versions. Grown in their own backyard, it can be a cheap but sophisticated side dish on the gourmet table.

Useful properties of red cabbage

In addition to the properties that cleanse the body, the vegetable has a number of other health benefits. One of them is vascular strengthening. In addition, it will be useful for people with blood pressure problems, as it can bring it back to normal.

Finally, the use of this product helps to stabilize cholesterol and sugar levels, which clearly will not harm lovers of fried and sweet... Red, violet and blue varieties have these properties.

We prepare the main ingredients

Since this vegetable tastes juicy and slightly spicy, it will suit many dishes. It can be soups, stews, salads ... Also, this vegetable can be fermented and pickled. A properly prepared dish carries exquisite notes of aroma and taste.

If you want to fully enjoy red cabbage in its various forms, you can try several recipes described below. For starters, you should stock up on the following basic ingredients, in addition to the cabbage itself:

• vinegar;
• beet;
• pepper;
• carrot;
• salt;
• sugar.

As a result, you will get quite a lot of interesting cooking options that will not leave indifferent gourmets. Well, even if someone does not like these recipes, then nothing prevents you from coming up with something of your own.

Cooking recipes

There are several cooking methods that will allow you to reveal the palette of tastes. Each of these recipes is original and, at the same time, it is not too difficult for an amateur cook.

Classic, with vinegar for the winter

Firstly, such a dish can be an excellent ingredient for side dishes and salads in the winter season. And secondly, someone will gladly eat it anyway. Here are the ingredients you need to make one can:

• 1 kilogram of the main vegetable;
• 2 cups vinegar 9%;
• 2 bay leaves;
• 1-2 tablespoons of vegetable oil;
• 2 carnations;
• 50 grams of salt;
• 60 grams of sugar;
• 4 black peppercorns;
• 1 liter of water.

You will need to mix the cabbage shavings with 20 grams of salt, rub with your hands with medium force and cover with a clean kitchen towel. The mixture should now stand for five hours, while the canning container can be prepared.

When enough time has passed, you need to pack the red cabbage tightly into the tanks. A marinade is prepared from the remaining spices and salt, after which it is poured into a container. The marinade should not reach 1 centimeter to the brim. It remains only to top up all this to the brim with pre-calcined refined oil, after which the can can be rolled up.

Spicy with beets

A very sophisticated dish, albeit very simple to make. Here are the ingredients you need for 5 kilograms of cabbage:

• 200 grams of beets;
• 2 pods of hot pepper;
• 50 grams of honey;
• 100 grams of salt;
• 0.5 lemon;
• 1.5 cups of water.

The head of cabbage should be cut into several small pieces, but not into shavings. Then you need to remove the seeds from the half of the lemon and grate it. Mix the lemon with the cabbage and transfer the resulting mixture to the seaming container.

In the process of shifting, you need to periodically sprinkle all this with beets and herbs. Now salt and honey are dissolved in hot water and then pepper is added. This mixture must be poured into the contents of the container. Finally, all that remains is to cool the product, carefully close it with a lid and put it somewhere cool. In a week, an uncomplicated, but tasty, dish will be ready.

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With bell pepper

A wonderful marinated dish will be an exquisite surprise for gourmet guests. Here's what you need:

• 1 kilogram of cabbage;
• 200 grams of sugar;
• 1 kilogram of multi-colored bell pepper;
• 1 liter of water;
• 3 grams of dry dill seeds;
• 70 grams of salt;
• 150 grams of onions.

First you need to wash the pepper, then put it in boiling water for 5 minutes. After the expiration date, it must be immediately placed in ice water. When the vegetable cools down, remove the top film from it, remove the partitions and seeds, and then cut into strips. Then you have to chop the cabbage and mix it with pepper.

Light onions are peeled, washed, and then cut into halves of rings into the resulting mixture. Then all this is mixed with salt and sugar, as well as with dill seeds. It is necessary to grind the mixture a little. Everything is folded into a clean container and rolled up. It remains only to pasteurize the workpiece: a 0.5 liter can must be held over the fire for 20 minutes.

In jars of aspirin

Of course, if a person tries to use as few medicines as possible, this recipe will not work for him. But for those on the go, red cabbage with aspirin is an interesting option. Aspirin helps keep cabbage in good condition for a long time. Here are the ingredients for a recipe for pickled cabbage with carrots in a three-liter jar:

• the cabbage itself (how much will go into the jar);
• 3 tablespoons of sugar;
• 3 bay leaves;
• 2 carrots;
• 6 peas of black pepper;
• 3 aspirin tablets;
• 3 tablespoons of coarse salt.

First, the cabbage is chopped. Then the carrots are grated on a coarse grater and mixed with cabbage. This mixture must be handled. The bank is poured over with boiling water. A third of the sugar, peppercorns and salt are poured, after which a bay leaf and 1 aspirin tablet are added.

Half of the jar is filled with a mixture of carrots and cabbage, all this is tamped, after which the ingredients are laid down a couple of times. Now you need to pour boiling water up to the so-called "shoulders" of the can, and after 5 minutes you should add boiling water to the very top and tighten the lid. You will have to turn the jar over and wait until it cools down. Then she goes to a cold place.

With raisins

Red cabbage can exhibit amazing tastes. One of the most interesting dishes is a stew with thyme and raisins... Here's what you need:

• 500 grams of cabbage;
• 1 branch of thyme;
• 1 tablespoon light raisins
• 30 grams of butter;
• pepper and salt to taste;
• 50 milliliters of white wine vinegar;
• 20 grams of brown sugar.

A tablespoon of water, vinegar, sugar and butter are mixed in a saucepan. Now you need to close the tank and heat over medium heat until the butter melts. Add raisins, thyme and pre-shredded red cabbage.

You need to pepper, salt and mix the result. Then all this must be brought to a boil, covered and put in the oven. By this time, the latter should already be warmed up to 160 degrees. Cooking takes two hours. In this case, you need to stir the cabbage every half hour.

Pickled in pieces, instant

A great option for salads in cold weather. It is extremely easy to prepare it. Here are the components you need:

• 1.5 kilograms of cabbage;
• 0.5 liters of water;
• 0.5 tablespoon whole black pepper;
• 1 tablespoon coriander seeds
• 2 bay leaves;
• 1 tablespoon salt
• 1 carrot;
• 2 tablespoons of granulated sugar;
• 0.5 tablespoons of cumin seeds;
• 0.75 cups apple cider vinegar
• 3 cloves of garlic.

First you need to chop the main vegetable. Garlic is cleaned and washed, after which it is squeezed into cabbage. The carrots are washed and peeled, rubbed with the finest straws into the already prepared mixture. When adding salt, you do not need to stir the workpiece.

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Then sugar and spices are poured into a container with hot water. After 2-3 minutes, vinegar is poured into the mixture, and all this is brought to a boil. The broth is poured into cabbage through a fine sieve. It remains to close the container and leave it for 4 hours.

Crispy

An interesting option with plums, marinated. The taste is not for everybody, but some, for sure, will think that it is very sophisticated and tasty. For cooking you will need:

• 1 head of main vegetable;
• 1 liter of water;
• 100 grams of salt;
• 125 grams of sugar;
• 250 grams of vinegar;
• a few caraway seeds;
• plums weighing 20% ​​of the mass of cabbage.

To begin with, the head of cabbage is washed and cleaned of the upper leaves. Then it shreds thinly. Then you need to pour boiling water over the main vegetable and wait until the cabbage is completely soft. This can take about 15 minutes. After this happens, allow the liquid to drain completely.

Separately, you need to mix sugar and salt with water and, bringing to a boil, hold it for a while in this state. At the end, vinegar is added. Cabbage and chopped plums are placed in a 0.5 liter jar, caraway seeds are added. The brine should be poured so that its level coincides with the level of the cabbage. After the dish has stood long enough, it is ready.

Cabbage salad

Amazing taste and refined aroma - this is what the salad of this vegetable with beet juice, marinated, gives. The components are as follows:

• 2-3 heads of blue cabbage;
• favorite spices suitable for pickling;
• 100 milliliters of water;
• 6 tablespoons of table salt;
• 4 cloves of garlic;
• 2 small beets;
• 100 grams of sugar;
• 1.5 cups table vinegar 9%.

Two cans of 3 liters are sterilized. The main vegetable is cut into strips into some kind of container. Salt, sugar and spices such as bay leaves are added. Hand wrinkles a little. Now you need to boil the beets and grate. Beet pulp must be squeezed into boiling water, and top it up with vinegar. Now cabbage is laid out in jars, filled with the prepared mixture, and then closed with plastic lids.

Pickled

This is a very easy dish to prepare, if you can call it one. Be that as it may, sauerkraut has an exquisite taste and benefits. Here's what you need to prepare:

• 5 kilograms of cabbage;
• 100 grams of sugar (sand);
• 100 grams of iodine-free salt.

The main component is chopped and placed on a plate. Then it is sprinkled with sugar and salted. It is important to stir and squeeze the mixture with your hands during sprinkling. After five minutes, you can transfer the cabbage to a pre-prepared jar.You need to tamp each portion. 2-3 centimeters should remain on top. It is best to store the resulting dish in the kitchen. The cabbage should stand for three days. It is necessary to periodically make a hole so that excess gas comes out. It remains only to drain the juice, and the dish is ready.

Storage rules

Storage is worth considering when choosing a vegetable. The head of cabbage should be dense and weigh more than a kilogram. You need to remove the vegetable in time with the right method... This is done in early October, in dry, relatively warm weather, while leaving a couple of cover sheets. The stump should be around 2 centimeters.

Cabbage should be kept in a cool, dark place. Most of the dishes and side dishes described above, already in one of their recipes, contain those components that will allow them to be stored for quite a long time, which does not negate the need for proper storage.

In conclusion, it is worth noting that red cabbage is one of those products that can be suitable as a side dish for many dishes. Therefore, growing this vegetable is an excellent solution for a gourmet summer resident.