Collapse

See what it will look like...

Autumn is the traditional time to prepare for the winter from. Harvesting cabbage in Rus' has always been considered a matter of special importance and a whole event. During the long Russian winters, sauerkraut was the main source of vitamins and nutrients. Properly fermented cabbage retains all vitamins well, and the most valuable one is vitamin C. This is probably why the proverb was born: “Bread and cabbage will not allow the dashing.” And how many dishes with sauerkraut are there in Russian national cuisine! These are famous, and diverse, and! Pies and pies are baked with sauerkraut filling, and goose and duck are baked.

Cabbage is also harvested in other countries of the world. For example, traditional Korean kimchi is nothing more than very spicy sauerkraut. To prepare kimchi, Chinese cabbage (you can also use ordinary white cabbage) is cut into strips 2-3 cm wide, sprinkled with salt and left for several hours. Then the onion, garlic and ginger root are finely chopped, sprinkled with hot red pepper, mixed with cabbage, placed in a ceramic or earthenware bowl and kept under load for 3-5 days.

* For sauerkraut, it is better to use late or mid-ripening white cabbage with strong, elastic leaves.
* You can ferment cabbage in glass jars, with a wide neck, enamel tanks, wooden barrels. The container must be clean and well washed. Wooden barrels are additionally scalded with boiling water.
* Cabbage can be chopped much faster if you use a food processor.
* During the fermentation process, the cabbage must be pierced with a long wooden rod when foam appears on the surface of the cabbage. This is done to remove gases.
* When the cabbage stops foaming, wash the oppression and replace the top leaves of the cabbage with fresh ones. Cover the cabbage again with oppression and take it to a cool room (not higher than +8°C).
* Salt for the preparation is taken coarsely ground at the rate of 25 grams per 1 kg of fermented product (the total weight of cabbage and vegetables or fruits added to the preparation is taken into account). * If you put more salt in cabbage than the required amount, it will become too salty and ferment worse, since salt inhibits the development of lactic acid enzymes. If there is not enough salt, the cabbage becomes soft, as putrefactive bacteria begin to develop in it.
* Sometimes when fermenting cabbage, sugar is added to it at the rate of 50-100 grams (2-4 tablespoons) per 10 kg of cabbage. It is imperative to add sugar to cabbage if the summer and autumn were rainy and cold, since the sugar content in cabbage is then less than usual.

Sauerkraut can even be stored in
rather cold room, for example,
on the balcony, as it is frozen
she almost completely retains her
and taste.
The most delicious cabbage is obtained if
ferment it on the new moon (first quarter).
And the most tasteless, too soft and
Sauerkraut is made during the full moon.

CABBAGE for WINTER like FRESH
Products:
For a 3-liter jar: cabbage; carrot; 4 bay leaves; black peppercorns; 3 tablespoons sugar; 3 aspirin tablets; 3 tablespoons salt.
Cooking method:
1. Chop the cabbage and place in a bowl. Add grated carrots and stir.
2. Place 2 bay leaves, a few black peppercorns, 1 tablespoon each of sugar and salt, and 1 aspirin tablet at the bottom of the jar. Then tightly lay out 1/2 of the cabbage and carrots, again add 1 tablespoon of sugar and salt, and add an aspirin tablet. Fill the jar with the remaining cabbage, add the remaining salt, sugar, aspirin, 2 bay leaves and peppercorns.
3. Pour boiling water over the cabbage, let stand for 3 minutes, add more hot water, close the lid, and roll up. Place the jar on the lid and leave until completely cool. Store in the cellar.

CABBAGE FOR THE WINTER WILL BE LICKING MUCH
Products:
For 2 kg of cabbage: 1 kg of sweet pepper; 1 glass of table vinegar; 1/2 cup vegetable oil; 1 cup of sugar; 2 tablespoons salt.
Cooking method:
1. Shred the cabbage and cut the seeded sweet pepper into strips.
2. Mix everything, pour in 1/2 liter of water, vinegar, vegetable oil, add sugar and salt. Simmer for 40 minutes.
3.Then place in sterilized jars and seal.

CABBAGE IN OIL MARINADE
Products:
For 2.5-3 kg of white cabbage: 1-2 carrots; 3 cloves of garlic; 5-6 bay leaves; 1 teaspoon ground red pepper.
For the marinade: for 1 liter of water: 1 glass of vegetable oil; 2 tablespoons vinegar; 1/2 cup sugar; 2 tablespoons salt.
Cooking method:
1.Cut the cabbage into square pieces, carrots into half rings, finely chop the garlic.
2. Mix everything, add ground red pepper. Then place tightly in a jar, layered with bay leaves.
3. Prepare the marinade. Boil water with sugar and salt, remove from heat. Add vegetable oil, vinegar, stir.
4. Pour hot brine over the cabbage, cover with a lid, and leave for 1-2 hours at room temperature. Then put it in the refrigerator for a day.

SEALED CABBAGE with sweet PEPPER and GRAPES
Products:
For 6 kg of cabbage: 1.5 kg of carrots; 8 sweet peppers; 1.7 kg seedless grapes; apples; salt.
Cooking method:
1. Shred the cabbage, sprinkle with salt and lightly rub with your hands. Peel the carrots and grate them on a coarse grater. Peel the sweet pepper from seeds and cut into strips.
2. Mix everything, add grapes and seeded apples.
3.Place vegetables and fruits in enamel dishes. Place an inverted plate on top and apply pressure. Leave at room temperature to sour for 2-3 days, piercing with a wooden stick to the very bottom 3-5 times a day. Then we store it in a cool place.

PICKLED CABBAGE WITH HONEY
Products:
For 3-4 kg of cabbage: 2-3 large carrots.
For the brine: for 1 liter of water - 1 heaped tablespoon of salt and 1 tablespoon of honey.
Cooking method:
1. Shred the cabbage and grate the carrots on a coarse grater. Place in a 3-liter jar, compacting.
2. Boil a brine of water, salt and honey. Cool slightly, stir and pour over the cabbage. In two days you will have crispy, flavorful sauerkraut.

HONEY CABBAGE
Products:
For a 3-liter jar: 1 medium fork of cabbage; 2 carrots; 3-4 chili peppers; 2 tablespoons honey; 1 liter of water; 2 tablespoons of coarse salt.
Cooking method:
1. Shred the cabbage thinly, grate the carrots on a medium grater, chop the pepper thinly, mix everything in a deep bowl, mash it a little with your hands.
2.Add salt and honey, mix and place tightly in a clean jar or barrel.
3. Bring water to a boil and pour it into the jar to the very top, close it with a nylon lid (cover the barrel with a wooden lid, put it in a basin for a day (juice will flow from the jar).
4.Then remove the lid, use a wooden stick to make several punctures in the cabbage to let the air out, close the lid and repeat the procedure a day later. Ready cabbage can be eaten immediately or stored in a cool place.

CABBAGE WITH BEET IN HONEY MARINADE
Products:
For 2 kg of red cabbage: 1-2 beets; juice of 1 lemon; 1 pod of red hot pepper.
For filling: 3 glasses of water; 1.5 tablespoons salt; 4 tablespoons honey.
Cooking method:
1. Boil the beets, peel and cut into slices.
2. Cut the red cabbage into segments and sprinkle with lemon juice. Stir in the beets, chopped red pepper and place everything in a large saucepan.
3.To pour, dissolve honey and salt in hot water and stir. Pour over the cabbage, put pressure on top and place in a cool place. After 7 days the cabbage is ready.

PICKLED CABBAGE with PUMPKIN
Products:
For 4 kg of white cabbage: 1 kg of pumpkin; spicy herbs (tarragon, mint); sugar to taste; 4 tablespoons salt.
Cooking method:
1. Peel the pumpkin from the skin and seeds, cut into small pieces. Then sprinkle with sugar and keep in a dark place until the juice releases.
2. Finely chop the cabbage, mix with salt and chopped spicy herbs.
3. Line the bottom of the container with cabbage leaves. Place cabbage and pumpkin in alternating layers, pour pumpkin juice. Cover the container with a clean cloth, place a wooden circle on top and apply pressure. Leave at room temperature for 3 days to ferment, piercing with a stick twice a day. Then put into jars and store in a cool place.

SEALED CABBAGE FAVORITE
Products:
For 8 kg of cabbage: 300 grams of beets; 100 grams each of garlic and horseradish root; 50-100 grams of parsley; 3-4 pods of red hot pepper.
For the brine: for 4 liters of water - 1 glass of sugar; 6.5 tablespoons of coarse salt.
Cooking method:
1. Cut the cabbage into pieces of 200-300 grams, cut out the stalks. Peel the beets and cut into cubes. Finely chop the garlic, hot pepper and herbs, grate the horseradish on a coarse grater.
2. Boil brine from water, sugar and salt. Cool it slightly.
3. Place vegetables, roots and herbs tightly in a bucket and fill with warm brine. Cover the top with a lid and place the weight. Leave for 2 days at a temperature of 18°C, then transfer to a cool place. After 5 days the cabbage is ready. It has a beautiful crimson color and a pungent taste. Serve in whole pieces or sliced ​​and drizzled with vegetable oil.

SEALED CABBAGE SUCCESS
Products:
For 10 kg of shredded cabbage: 1 kg of apples; 350 grams of carrots; 350 grams of cranberries or lingonberries; 180-200 grams of salt.
Cooking method:
1.Mix shredded cabbage with salt and lightly rub with your hands.
2. Wash the apples and cut them into quarters. Sort the cranberries or lingonberries and rinse in 2-3 waters. Grate the carrots on a coarse grater.
3. Place in layers on the bottom of a jar or enamel pan: part of the cabbage, carrots, apples, berries. Repeat layers several times. Cover the top with clean, whole cabbage leaves, place a wooden circle, and apply pressure. After a few days, the cabbage will begin to sour and foam will appear on its surface. When the foam disappears completely, the cabbage is ready to eat.
Advice: During souring, the cabbage must be pierced several times with a wooden stick. Store the finished cabbage in a cool place.

JUNIPER CABBAGE
Products:
For 10 kg of cabbage: 500 grams of carrots, 1 teaspoon of cumin and dill seeds; 1/4 kg salt.
For the decoction: for 1 liter of water - 20 grams of dried juniper fruits.
Cooking method:
1. Shred the cabbage. Grate the carrots on a coarse grater and mix with cabbage. Add cumin seeds, dill and salt. Mix everything thoroughly.
2.Prepare the decoction: chop the juniper fruits and add boiling water. Cook for 30 minutes, strain and cool.
3. Pour the broth over the cabbage, mix well, transfer to an enamel or glass bowl. Place a wooden circle on top, cover with a napkin and place a weight. Store in a cool place.

CRISPY CABBAGE
Products:
For a 3-liter jar: 3.5 kg of cabbage; 4 carrots; 1 tablespoon of vodka; 2 tablespoons salt.
Cooking method:
1. Shred the cabbage, add salt, and crush it with your hands. Add grated carrots and stir.
2. Place the prepared cabbage and carrots in a jar and compact well until the juice appears. Drain excess juice into a separate bowl and store in a cool place.
3. Cover the jar with a cabbage leaf and leave for 3-4 days at room temperature for fermentation.
4.Then make 2-3 punctures in the cabbage to the very bottom of the jar to remove gas, pour in the reserved cabbage juice and vodka. Close the jar with a lid and place in a cool place.

SALTED CABBAGE WITH PEPPER AND LEMON
Products:
For a 3-liter jar: 1 large head of cabbage; 6-7 sweet peppers; 2-3 carrots; 1/2 teaspoon citric acid; 3 tablespoons sugar; 3 tablespoons salt.
Cooking method:
1. Chop the cabbage, cut the seeded sweet pepper into strips, grate the carrots on a coarse grater.
2. Stir the prepared vegetables and put them in a jar. Sprinkle sugar, salt and lemon on top. Pour in a little boiling water and let stand for 10-15 minutes. Then fill the jar with boiling water up to the neck so that there is no air, roll it up and wrap it until it cools completely. Store in a cool place.

CABBAGE QUEEN OF AUTUMN
Products:
For 1 kg of cabbage: 3 cloves; 3 peas each of black and allspice; 1 bay leaf; 1 tablespoon salt.
For the marinade: for 4 glasses of water - 1 glass of table vinegar; 2 tablespoons sugar; 2 teaspoons salt.
Cooking method:
1.Cut the cabbage into small pieces, add salt, and leave for 2 hours.
2. Prepare the marinade. Boil water with vinegar, sugar and salt.
3. Place cloves, peppercorns and bay leaves at the bottom of a sterilized jar. Place cabbage tightly on top and pour boiling marinade over it. Sterilize half-liter jars for 20 minutes, liter jars for 30 minutes. Roll up.

CABBAGE FOR WINTER WITH APPLES AND RAISINS
Products:
For 1 head of cabbage: 100 grams of seedless raisins; 2 apples; 2 onions; 2 carrots; 4-5 cloves of garlic; 1 tablespoon salt.
For filling: for 1/2 liter of water - 1 glass of sugar; 1 glass of vegetable oil; 1/2 cup apple cider vinegar; 1 tablespoon salt.
Cooking method:
1. Chop the cabbage and grind with salt. Wash the apples, onions and carrots, peel them, grate them on a coarse grater, and mix with cabbage. Add garlic passed through a press and raisins scalded with boiling water.
2. Prepare the filling: boil water with sugar and salt, pour in oil and vinegar. Bring to a boil and cool slightly.
3. Pour warm filling over the cabbage, leave for 5-6 hours at room temperature. Then place in clean jars, sterilize for 5-10 minutes, and roll up.

MARINATED CABBAGE WITH PUMNS
Products:
For 3 kg of cabbage: 600 grams of plums; caraway.
For the marinade: for 1 liter of water - 5 tablespoons of sugar; 1/4 liter of apple cider vinegar; 3.5 tablespoons of salt.
Cooking method:
1. Chop the cabbage into strips 5-6mm wide. Blanch in boiling water for 1 minute, then cool in cold water.
2. Wash the plums, remove the pits. Stir in cabbage and a pinch of cumin.
3.For the marinade, boil water with sugar and salt, add vinegar.
4.Pour 1/2 cup of hot marinade into clean liter or half-liter jars. Place cabbage with plums in jars up to the shoulders so that the brine is up to the level of the cabbage. Cover the jars with lids. Sterilize half-liter jars for 10-12 minutes, liter jars for 15 minutes. Roll up.

MARINATED CABBAGE WITH APPLES
Products:
For 1 kg of cabbage: 100 grams of Antonovka apples; Dill seeds; black and allspice peas; 1/4-1/2 cup sugar; 2.5 teaspoons salt.
For filling: for 1 liter of water - 1.5 cups of 9% vinegar.
Cooking method:
1. Shred the cabbage, cut the peeled apples into cubes.
2.Combine cabbage with apples, add dill seeds, peppercorns, sugar and salt. Stir and leave for 2-3 hours.
3. Boil water with vinegar. Fill 1/4 of the jar with filling. Then tightly pack the cabbage with apples. Sterilize half-liter jars for 20 minutes, liter and 2-liter jars for 25 minutes.

MARINATED CABBAGE WITH ROWAN
Products:
For 1 kg of white cabbage: 200 grams of rowan; tarragon sprigs;; pieces of horseradish root; cherry leaves.
For the marinade: for 1 liter of water - 1.5 cups of sugar; 1 glass of apple cider vinegar; 1.5 tablespoons of salt.
Cooking method:
1. Chop the cabbage thinly. Blanch the rowan in boiling water.
2.Prepare the marinade: boil water with sugar, salt and vinegar.
3. Place tarragon, horseradish and cherry leaves at the bottom of the prepared jar. Place cabbage with rowan berries on top and pour hot marinade over it. Sterilize liter jars for 15-20 minutes, roll up.

CABBAGE LEAVES WITH HORSERADISH
Products:
For 500 grams of cabbage leaves: 300 grams of grated horseradish.
For the marinade: for 1 liter of water - 1/2 cup of sugar; a pinch of mustard and coriander seeds; 1 glass of 9% vinegar; 1 tablespoon salt.
Cooking method:
1. Boil cabbage leaves for 5 minutes in salted water. Cool, cut into strips 7-8 cm wide.
2. Prepare the marinade: boil water with sugar, salt, spices and vinegar.
3. Place 1 teaspoon of grated horseradish on each strip of cabbage and wrap it in an “envelope.” Place the “envelopes” in a jar and fill with hot marinade. Sterilize a liter jar for 30-40 minutes, roll up.

MARINATED CABBAGE YOU'LL LICK YOUR FINGERS
Products:
For 2 kg of cabbage: 2-3 large carrots; 1 beet; 1 head of garlic.
For the brine: for 1 liter of water - 1 glass of vegetable oil; 2/3 cup 9% vinegar; 1 half glass of sugar; 2 tablespoons salt.
Cooking method:
1.Cut the cabbage into small strips and knead lightly with your hands. Grate the carrots and beets on a coarse grater, pass the garlic through a press.
2.For brine, boil water with vegetable oil, vinegar, sugar and salt.
3. Combine cabbage with carrots and beets, pour boiling brine. Leave it overnight under load. Then put them in jars, close the lids and put them in the refrigerator.

WHITE CABBAGE KIMCHI
Products:
For 3 kg of cabbage: 600 grams of carrots; 3 heads of garlic; 500 grams of parsley.
For the marinade: 1.5 liters of water; 200 grams of vinegar; 100 grams of vegetable oil; 1/2 cup sugar; 2 bay leaves; salt.
Cooking method:
1.Cut the cabbage into pieces, peel the carrots, cut into slices, chop the garlic and parsley.
2. Place the cabbage in a jar, sprinkle with carrots, herbs and garlic. Pour in the chilled marinade, keep indoors for 3 days, then put in a cool place.

CABBAGE IN MOLDAVAN
Products:
For 3 kg of cabbage: 200 grams of carrots; 200 grams of beets; 1 lemon; 200 grams of prunes; 100 grams of honey; 2 teaspoons salt.
Cooking method:
1. Shred the cabbage. Grate the carrots and beets on a coarse grater. Finely chop the lemon.
2. Pour boiling water over the prunes and boil for 5 minutes. Add honey and salt. Cool slightly, remove the prunes.
3.Mix the vegetables with lemon, put them in jars, fill them with prune broth, and cover with plastic lids. Store in the refrigerator.

CABBAGE KIEV STYLE
Products:
For a 3-liter jar: white cabbage; carrot; 3 tablespoons sugar; 1.5 tablespoons of salt.
Cooking method:
1. Chop the cabbage and grate the carrots on a coarse grater. Stir, fill tightly into the prepared jar, fill with tap water, leave for 15 minutes.
2.Then drain the water from the jar, pour salt into it, stir and pour in the cabbage again. Leave the jar of cabbage for three days at room temperature, pierce the cabbage daily with a wooden stick to remove gas.
3.After three days, pour the brine into a saucepan, add sugar to it and pour it back into the jar with cabbage. Close the jar with a lid and place it in the refrigerator. After two days the cabbage is ready.

CABBAGE OCTS
Products:
For 10-12 kg of cabbage: garlic; ground red pepper; water.
For the brine: for 5 liters of water - 1 glass of salt.
Cooking method:
1.Cut the cabbage into medium slices so that they fit into the jar. Place in a large enamel pan.
2. Boil brine from water and salt. Pour over the cabbage. Leave it for a week.
3.Pass the garlic through a garlic press. Add ground red pepper and a little boiled water.
4.Remove the cabbage from the brine, coat each slice with hot garlic paste and place tightly in jars.
5. Boil the remaining brine, cool, strain and pour over the cabbage. Close the jars with nylon lids. Place in a cool place. After 3-4 days the cabbage is ready.

CABBAGE WITH YELLOW PEPPER AND LEMON
Products:
For 3 kg of cabbage: 1 kg of sweet pepper; 1 lemon.
For the brine: for 1 liter of water - 1/2 cup of honey; 2 teaspoons salt.
Cooking method:
1.Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices.
2. Boil brine from water, honey and salt.
3. Place the prepared vegetables and lemon slices in sterilized jars and fill with boiling brine. Cover with a breathable lid and place in a cool place. A day later the cabbage is ready.

RED CABBAGE IN JARS
Products:
For a 3-liter jar: white cabbage; 1 large beet; 2-3 sweet peppers; 1 head of garlic; horseradish root to taste; ground red pepper; black peppercorns; 2 aspirin tablets.
For the brine: 1 liter of water; 1/2 cup 9% vinegar; 1 tablespoon sugar; 2 tablespoons salt.
Cooking method:
1.Cut the cabbage into small slices. Peel the beets, sweet peppers and garlic and cut into pieces. Grate the horseradish on a coarse grater or slice it with a knife.
2. Place the cabbage in a sterilized jar, layering it with beets, sweet peppers, garlic, horseradish, ground red and black pepper, and peppercorns.
3. Prepare the brine: boil a liter of water with sugar, salt and vinegar.
4. Pour brine over the cabbage twice. Before twisting, add 2 aspirin tablets to the jar. Roll up.

CABBAGE MOSAIC
Products:
For 10 kg of cabbage: 500 grams of sweet red pepper; 500 grams of yellow pepper; 500 grams of parsley; 3 liters of water; 150 grams of salt.
Cooking method:
1. Finely chop the cabbage, peeled sweet peppers and parsley. Place tightly in container.
2. Boil water with salt and cool.
3. Pour chilled brine over the cabbage, put pressure on it and put it in the cold. On the second day the cabbage is ready.
Advice: This cabbage is good as a side dish. You can use it to make delicious cabbage soup, borscht and solyanka.

Solyanka with MUSHROOMS
Products:
For 2 kg of cabbage: boiled mushrooms; 1 kg carrots; 1 kg of onion; 1.5 liters of boiling water; 1/2 liter of tomato sauce; 1 tablespoon of vinegar essence; 1/2 cup vegetable oil; spices; sugar and salt to taste.
Cooking method:
1. Shred the cabbage. Peel the carrots and grate them on a coarse grater. Peel the onion and cut into half rings.
2.Fry carrots and onions in vegetable oil. Add cabbage, pour in boiling water. Simmer for 25 minutes. Add boiled mushrooms, tomato sauce, spices, sugar and salt. Simmer for another 30 minutes. At the end of cooking, pour in the vinegar essence.
3. Place the hot hodgepodge into sterilized jars and roll up.
Advice: If you use champignons, you do not need to boil them.

CABBAGE SALAD IN SAUCE
Products:
For 3 kg of cabbage: 2 kg of tomatoes; 1/2 kg carrots; 1/2 kg sweet pepper; 100 grams of garlic; 1/2 cup vegetable oil; 1/4 spoon of 6% vinegar; 3/4 cup sugar; 10 teaspoons salt.
Cooking method:
1. Wash, peel, and mince tomatoes, carrots, sweet peppers and garlic. Add oil, vinegar, sugar and salt. Bring to a boil.
2. Shred the cabbage and place it in the boiling sauce. Stir, cook for 20-25 minutes.
3. Place the hot salad in sterilized jars and roll up.

You can prepare not only white cabbage, but also cauliflower for the winter. For example, according to the following recipes:

Speckled cauliflower
Products:
For 2 kg of cauliflower: 1 red bell pepper; 200 grams of parsley; 1 head of garlic; salt.
For the marinade: for 2.5 liters of water - 1 glass of vegetable oil; 1/2 cup 9% vinegar; 1/2 cup sugar; 2 tablespoons salt.
Cooking method:
1. Disassemble the cabbage into inflorescences and place them in boiling salted water for 2 minutes. Drain in a colander and cool.
2. Add vegetable oil, vinegar, sugar, salt, finely chopped bell pepper, parsley and garlic to boiling water. Boil for 1 minute. Dip the cabbage into the marinade and cook for 10-12 minutes.
3. Pack the hot cabbage along with the marinade into sterilized jars and roll up.

CAULIFLOWER in KETCHUP with MAYONNAISE
Products:
For 2 kg of cauliflower: 6 kg of yellow tomatoes; 3 heads of garlic; 2 hot peppers; 1 bunch of parsley; 400 grams of mayonnaise; 2 cups vegetable oil; flour; 1 teaspoon each of ground coriander, ginger and nutmeg; 1/2 teaspoon chopped mint; 1 tablespoon of vinegar essence; 1 teaspoon ground black pepper; 1 cup of sugar; 2 tablespoons salt.
Cooking method:
1.Pass clean tomatoes, garlic, hot peppers and parsley through a meat grinder. Add mayonnaise, all the spices, ground pepper, sugar and salt. Cook for 40 minutes.
2. Separate the cauliflower into florets, roll in flour and fry in vegetable oil.
3.Dip the cabbage into the boiling sauce and cook for 40 minutes. At the end of cooking, pour in the vinegar essence. Then place in sterile jars and seal.

Pickled cabbage is a favorite Russian appetizer. It goes well with both meat and vegetable dishes, and the benefits of this product are so high that they deserve a separate discussion. This post will be useful both to those housewives who do not know how to pickle cabbage in jars for the winter, and to those who, having extensive experience in preparing, want to try something new.

Pickled cabbage can be used not only as an independent snack; it often acts as a tasty ingredient in salads, and some even use it when preparing borscht. It is very convenient to pickle cabbage in jars and store it in the cellar. But we got carried away, it’s time to introduce you to the recipes.

Cabbage marinated in jars for the winter: a classic recipe

The classic way to pickle cabbage is to combine it with carrots. This is exactly the recipe we want to bring to your attention first.

You will need:

• white cabbage - 1 fork,
• carrots - 1 piece,
• sugar – 1 tablespoon,
• salt – 2 tablespoons,
• water – 1 liter,
• vinegar essence – 1 teaspoon,
• bay leaf - 3 pieces,
• garlic – 3 cloves,
• black pepper – 10 peas.

Cooking method

• Place black peppercorns, bay leaves and peeled garlic on the bottom of a sterilized 3-liter glass jar.
• Remove the top leaves from the cabbage and wash.
• Finely chop the cabbage or cut into small pieces.
• We clean the carrots. Grate on a coarse grater.
• Mix cabbage with carrots.
• Fill the jar with the cabbage-carrot mixture, pressing it down a little.
• Dissolve salt and sugar in water. Place on the fire and cook for 10 minutes.
• Pour boiling brine over the cabbage.
• Add boiling water and pour vinegar. The cabbage should be completely covered with marinade.
• Close the jar with a nylon lid.
• We send the jar to a cold place.
• Before serving, you can add a little onion to the cabbage.

Cabbage marinated in jars, Georgian style

In Georgia, it is customary to marinate cabbage with beets and celery. Another difference between this method and the classic one is that the cabbage is not shredded, but cut into squares.

You will need:

• white cabbage – 3 kilograms,
• beets - 1 medium size,
• carrots – 2 medium sized pieces,
• garlic – 1 head,
• water – 3 liters,
• bay leaf – 5 pieces,
• black pepper – 7-10 peas,
• salt – 8 tablespoons,
• sugar – 1 glass,
• vinegar essence - 50 ml,
• Hot red pepper - to taste.

Cooking method

• The specified amount of ingredients should yield two three-liter jars. Therefore, at the very beginning, we will prepare clean jars and sterilize them.
• Divide the cabbage forks into 4 parts, then cut each one in half lengthwise and cut into squares.
• Peel the carrots and grate them on a coarse grater.
• We clean the beets and grate them on the same grater as the carrots.
• Peel the garlic and chop finely.
• Mix carrots, cabbage and garlic.
• Place in jars in layers, alternating cabbage and vegetable mixture. The top layer is beetroot and carrot.
• Dissolve salt and sugar in water. Add bay leaf and, if desired, red pepper. Place on the fire, bring to a boil and add vinegar.
• Pour the slightly cooled brine over the cabbage.
• We seal the jars with nylon lids and put them in the refrigerator. After just a day, Georgian-style pickled cabbage is ready to eat. The taste of the snack will only increase day by day; before serving, you can sprinkle the cabbage with celery.

1:502 1:512

In the fall, when the harvest is underway and the price of cabbage drops, housewives begin preparing for the winter. I offer you recipes for preparing preserved cabbage for the winter. Excellent recipes, time-tested and approved by households who always order cabbage recipes every year. In winter, cabbage will be an excellent addition to any dish, both on a regular day and on a holiday table! Cabbage goes well with potatoes and as a snack.

1:1338 1:1348

2:1853

2:9

Excellent preparations for the winter without much hassle.

2:96 2:106

2:177 3:684 3:694

From this quantity of products, 4 liter jars and 2 0.75 liter jars are obtained. If you don't really like cloves, use less of them.

3:946 3:956

Ingredients:

3:985

White cabbage – 6-7 kg

3:1055

Carrots - 10 pieces (large)

3:1125

Salt - 4 tbsp. spoons

3:1169

Dill seeds - 1.5 tbsp. spoons

3:1237 3:1247

For the marinade:

3:1278

Water - 1 liter

3:1319

Vinegar 9% – 200 g

3:1351

Salt - 1 tbsp. spoon

3:1384

Sugar - 4 teaspoons

3:1442

Bay leaves - 1-2 pieces (for one 1 liter jar)

3:1553

Cloves - 4-5 pieces (for one 1 liter jar)

3:104

Black peppercorns - 5-6 pieces (for one 1 liter jar)

3:237

Allspice - 2 pieces (for one 1 liter jar)

3:357 3:367

Preparation:

3:400

We clean the cabbage heads from the top leaves and chop them, put the cabbage in a large bowl.

3:576

Wash the carrots, peel and grate on a coarse grater. Then add to the shredded cabbage, sprinkle with salt and dill seeds. Stir, pressing lightly so that the cabbage releases juice. Cover and leave for 2-3 hours.

3:979 3:989

Preparing the marinade:

3:1039

Pour the resulting cabbage juice into the pan; we will need about 1.5 liters of it. Therefore, if you have less cabbage juice, add water to the required volume. Add salt and sugar to the saucepan with juice. When it boils, skim off the foam and add vinegar.

3:1509

Wash the jars thoroughly, put spices and cabbage in them. We compact it. Pour in hot marinade and cover with lids.

3:228

We sterilize 0.5 liter jars for 20 minutes, 1 liter - 30. After sterilization, roll up the jars, turn them upside down and wrap them up.

3:455

You can store it in a regular city pantry.

3:545

Rolling cauliflower

I would like to offer one of the options for simple and quick rolling of cauliflower. To diversify the taste and add spiciness, I use vegetables and hot peppers. To make cauliflower look beautiful both in jars and on the table, add chopped carrots and bell peppers to it. Carrots can not only be cut, but also grated to prepare vegetables in Korean, and bell peppers can be chopped not only into cubes, but also into strips. Experiment with the look and taste, add a couple of clove buds to each jar, then the aroma will be even more attractive.

Ingredients:

Cauliflower – 1 kg

Bell pepper - 1 piece

Carrots - 1 piece

Hot pepper - 1-2 pieces

Bay leaf - 1 piece

Water - 1 liter (for marinade)

Salt - 3 tbsp. spoons (without slide)

Sugar - 3 tbsp. spoons (without slide)

Vinegar 9% – 40 ml

Preparation:

Disassemble the cabbage into inflorescences; we don’t need the stalk; boil the cabbage in boiling water (3-4 minutes). Place on a sieve and let the water drain. Cut the bell pepper into cubes. Cut the carrots into as thin slices as possible. Place some peppers and carrots at the bottom of a sterile jar. Fill a third of the jar with cabbage. Next - again peppers and carrots, cabbage. Place a bay leaf on the jar and 1-2 hot peppercorns. Prepare a marinade from water, vinegar, sugar and salt. Bring it to a boil, pour boiling into jars. Roll up the jars with sterile lids and wrap them in a warm blanket for a day. After which the preservation can be transferred to a cool place for long-term storage.

If I suddenly need to cook borscht, cabbage soup or a side dish very quickly, I open a can of canned cabbage in a matter of seconds and - voila! I think many housewives will agree that if time is running out, this is much better than peeling, chopping and cooking fresh cabbage. So I think the recipe for canned cabbage will find its fans.

We will need:

Cabbage - 3 kg

Water - 1 liter

Salt - 50 grams (per 1 liter of water)

Sugar - 60 grams (per 1 liter of water)

Bite 6% – 120 ml (per 1 liter of water)

Bay leaf - 2-3 pieces

Allspice peas - 3-5 pieces

Preparation:

For cooking, it is better to take small heads of cabbage with leaves that have not yet had time to harden. We'll remove the top ones. Cut and shred the cabbage. There is no point in especially chopping - cut as you are used to doing for borscht. Mash the cabbage a little with your hands.

If you decide to add carrots, wash them, peel them and grate them on a coarse grater. Mix with cabbage.

Wash the jars thoroughly, add bay leaves and allspice to the bottom, pack the cabbage tightly - approximately up to the shoulders.

Preparing the filling:

Boil water, dissolve salt and sugar in it, add vinegar and spices.

Pour in the cabbage and set the jars to sterilize - 3-liter jars for 25-30 minutes, 2-liter jars for 20 minutes. Then we roll up the jars, turn them over and wrap them in a warm blanket. The next day it can be sent to the cellar or pantry for storage.

5:7371

Canned cabbage soup - with this simple homemade preparation, you can prepare a delicious lunch for the whole family at any time of the year in a matter of minutes!

Such cabbage soup can also be prepared from sauerkraut, but I like it better with fresh cabbage, especially since there is no shortage of sauerkraut in winter. The recipe for making canned cabbage soup is not much different from other similar preparations and will not cause much trouble. And they are very convenient to use - just throw the contents of the jar into a pan with boiling broth, add a few potatoes and in 15 minutes you have the most Russian soup ready!:)

Ingredients:

Cabbage - 1 kg

Carrots - 1 piece

Onions - 2 pieces

Garlic - 4-5 cloves

Tomato paste - 4 tbsp. spoons

Greens - to taste

Vegetable oil - to taste

Hot pepper - 1 piece

Salt - to taste

Sugar - to taste

Allspice peas - to taste

Preparation:

Remove the outer leaves from the cabbage and chop finely. Peel the onion and cut into half rings (or finely, if you prefer), peel and grate the carrots. Peel and chop the garlic. Carefully peel the peppers (remove the seeds) and cut each into 3-4 pieces. Wash, dry and chop the greens. Fry the onion in heated vegetable oil, then add the carrots. Add cabbage, tomato paste, salt and sugar (the amount of sugar depends on the tomato paste - be sure to try it!), add a little water and simmer over medium heat until tender. 5 minutes before the end of cooking, add the herbs and garlic. Throw a piece of hot pepper and a few peas of allspice into the bottom of clean jars. Place cabbage soup in jars, add 1 tablespoon of vinegar to each 0.5 liter jar, cover with sterile lids and sterilize 0.5 liter jars for 10 minutes. Roll up the lids, turn over, wrap. After cooling completely, move to a cool, dark place.

Cabbage salad for the winter

Cabbage salad in the cold season will cheer up even the most inveterate grumbler. And with warm potatoes or a gorgeous chop it’s simply delicious!

Ingredients:

White cabbage - 1.5 kg

Bell pepper – 2 kg

Tomatoes – 2 kg

Carrots - 0.5 kg

Onions - 0.5 kg

Sugar - 1 glass

Sunflower oil - 0.5 cups

Vinegar 9% - 1 tbsp. spoon

Parsley (bunch) - 1 piece

Salt - to taste

Black pepper (peas) - 1 teaspoon

Preparation:

1. Wash and peel all vegetables thoroughly: cabbage, sweet bell peppers, tomatoes, carrots, onions and parsley.

2. Chop the cabbage into thin strips.

3. Grate the carrots.

4. Cut the pepper into strips.

5. Cut the tomatoes into slices.

6. Finely chop the onion and parsley.

7. Mix all the chopped vegetables in a large bowl, add sugar, sunflower oil, salt. Mix everything again and let it brew for an hour.

8. While the salad is infusing, wash and sterilize the jars and lids for 10-15 minutes.

9. After the salad has been left for an hour, boil it in a saucepan with pepper (peas) and a spoon of vinegar. Let it simmer for 15.10 minutes. Then place in jars and roll up, cover with a warm blanket on top. After the night, send to the cellar or other cool place.

Cabbage for the winter in pieces

7:7225

During the harvesting season, every successful recipe is literally worth its weight in gold. I suggest taking note of this time-tested and fairly simple recipe for sliced ​​cabbage for the winter.
If desired, you can use much more spices to make the cabbage taste more intense. Carefully marinated, it turns out very tasty and moderately spicy.

Ingredients:

Cabbage - 4-6 pieces

Garlic – 20 cloves

Salt - 3 tbsp. spoons (marinade for 1 jar)

Sugar - 2 tbsp. spoons

Allspice - 2-3 pieces

Bay leaf – 1 piece

Dill seeds - 1 tbsp. spoon

Vinegar - 3 tbsp. spoons

Water - 1.5 liters (per three-liter jar)

Preparation:

Take a medium sized cabbage and remove the top leaves. Using a sharp knife, cut in half and remove the stem.

Cut each half into medium pieces. There is no need to chop it, but cut it so that the pieces can easily be put into a jar.

Garlic, about 3-4 cloves per jar. Peel it and grind it lightly.

Fill each sterilized jar with pieces of cabbage, placing them quite tightly.

Place garlic in each jar, pour boiling water over it and let stand for about 10 minutes, covering with lids.

Preparing the marinade:

To do this, combine water, salt, sugar and bring to a boil, allow the sugar and salt to dissolve properly.

Carefully drain the hot water from the jars, and add peppercorns, dill, bay leaves, and vinegar to the jar.

Pour boiling marinade and roll up. Turn the jars upside down and leave until completely cool.

A quick and simple recipe for pickled cabbage for the winter, very tasty and healthy - for you! The dish can be prepared in literally half an hour, and in winter you will have a very tasty preparation! Try it, you won't regret it! The recipe is very simple, because the cabbage will be pickled in a jar: there is no need to cook the marinade separately.
The proportions here are indicated for one three-liter jar.

Ingredients:

Cabbage - 1 piece

Carrots - 1 piece (or two small ones)

Peppercorns - 4 pieces

Bay leaf - 2-3 pieces

Garlic - 3 cloves

Salt - 2 tbsp. spoons

Sugar - 1 tbsp. spoon

Vinegar 9% - 8 teaspoons

Preparation:

9:5188

Place all the spices in a three-liter sterile jar, except salt, sugar and vinegar.

Cut carrots into slices, cabbage into medium pieces.

Lay out cabbage and carrots in layers up to the very neck of the jar. Place tightly: under the influence of the marinade, the mass will fall off. Pour salt and sugar on top, pour vinegar.

Fill with boiling water and roll up the lids. Wrap in a blanket until it cools completely!

9:735

Cabbage solyanka for the winter

9:801

My recipe for cabbage solyanka for the winter does not involve pickling, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads, as a filling for pies, as a base for soup or as an appetizer for meat dishes.

Ingredients:

White cabbage – 3 kg

Carrots – 2 kg

Onions – 2 kg

Tomatoes – 2 kg

Salt - 2 tbsp. spoons

Sugar - 1 tbsp. spoon

Vegetable oil - 0.5 l

Vinegar - 1 tbsp. spoon

Black peppercorns - 1 teaspoon

Bay leaf - 3-4 pieces

Preparation:

1. We tear off the top leaves of the cabbage and chop it finely.

2. Wash the carrots, peel and grate on a coarse grater.

3. Peel the onion and cut into half rings.

4. Tomatoes must be cut into slices. Some people leave the skin on the tomatoes, but I recommend peeling them off. To do this, put the tomatoes in boiling water for 4-5 minutes. The skin will come off easily. Then cut the tomatoes into slices. Don't forget to cut out the stem.

5. Place the vegetables in a saucepan, add salt, sugar, and butter. Mix thoroughly but gently. Then simmer on low heat for two hours. They should be stewed thoroughly.

6. At the end of cooking, add a few bay leaves, peppercorns and vinegar to the vegetables. Stir.

7. Place the hot hodgepodge into sterilized jars and roll up.

Spicy cauliflower for the winter

The recipe for spicy cauliflower for the winter will give you another idea on how you can prepare this delicious vegetable for the winter. It turns out to be a cool preparation - in winter they simply sweep it off the plates!

Ingredients:

Cauliflower - 1 piece (medium head)

Fresh dill - 20 grams

Hot pepper - 1 piece

Garlic - 6-7 cloves

Peppercorns - 9 pieces

Salt - 50 grams Sugar - 50 grams

Vinegar 9% – 50 grams

Preparation:

Pour water into a saucepan and put it on fire. When it boils, place a whole head of cauliflower in the pan and cook for 5-7 minutes. Then drain the water and wait until the cabbage cools a little.

While the cabbage is cooling, we can peel the garlic. We will need approximately one head.

Cut red hot pepper into small pieces.

When the cabbage has cooled, we need to disassemble it into inflorescences and put them in jars.

Add red pepper, peppercorns, fresh parsley and garlic to the cabbage.

Bring water to a boil in a saucepan and pour in our jars, leave for a couple of minutes, and then pour the water back into the saucepan. Then bring it to a boil again, pour it into jars, leave for a few minutes, and drain. Now add salt and sugar to the pan, bring to a boil again, turn off the heat and pour in vinegar. Pour the resulting brine into jars and close the lids.

Wrap the jars in a blanket and wait until they cool down, and they should be stored in a cool room.

Cabbage, sweet pepper, carrot and onion salad

11:7244

This salad is a good appetizer; it is also eaten as a side dish for meat and fish dishes.

12:698 12:708

We will need For 1 0.5 liter jar:

12:769

White cabbage - 200 g

12:821

Carrots - 30 g

12:847

Onion - 30 g

12:882

Pepper - 60 g

12:904

Salt - 20 g

12:924

Vinegar 6% - 70 ml

12:961

Vegetable oil - 80 ml

Greens - 10 g

White roots - 30 g

Preparation:

We clean the cabbage, remove the stalk, and chop the shavings to a width of no more than 0.5 cm.

Wash the sweet pepper, remove the stems and seeds, and cut into pieces 0.5 cm wide.

Wash the carrots, peel them, and cut them into noodles 2.5-3 cm long, 0.5-0.7 cm thick.

Peel the onion and cut into thin slices (up to 0.5 cm).

Wash the greens (parsley, celery, dill and cilantro), let them drain and chop finely.

Wash white roots (parsley, celery and parsnips) and grate them on a fine grater.
Place the prepared vegetables in an enamel pan and mix gently. Wash the jars thoroughly. Pour 4 tbsp into the bottom of a 0.5 liter jar. spoons of sunflower oil, add 1 teaspoon each of salt and sugar, 4 tbsp. spoons of 6% vinegar, 2-3 grains of bitter and allspice. We tightly fill the jars with the vegetable mixture, cover with lids and put in sterilize - jars with a capacity of 0.5 liters - 45 minutes, 1 liter - 65 minutes. Then we roll up the jars.

Hunter's salad from green tomatoes for the winter

13:3367

Hunter's salad is a recipe for a good appetizer, which has helped me out more than once when I lack time to quickly set the table.

13:214

Hunter's lettuce is usually canned at the end of the harvesting season, when winter cabbage is already ripening, but the last cucumber hooks are still available. And an obligatory component of this salad are unripe tomatoes, taken from the bush due to the already cold nights.

13:689

Sometimes I make the same salad without adding cabbage, I like it even better.

13:844 13:854

We will need:

13:890

Green tomatoes - 200 grams

13:942

Cucumbers - 200 grams

13:973

Head cabbage - 300 grams

13:1025

Bell pepper - 200 grams

13:1077

Carrots - 100 grams

13:1112

Onion - 1 pc.

13:1143

Garlic - 1 clove

13:1176

Parsley, dill - a small sprig

13:1249

Salt - to taste (the salad should seem slightly salty)

13:1360

Vinegar 9% - 4 tbsp. spoons

13:1396

Vegetable oil - 2 tablespoons

13:1467 13:1477

Preparation:

13:1510

Wash and peel all vegetables.

13:56

Cut the carrots into medium-sized strips. It is better not to use graters; grated vegetables turn out soft.

13:259

Finely chop the onion.

13:298 Peel the peppers from seeds, cut into small cubes. Peel the cucumbers from the hard skin (if they are not overgrown, you don’t need to peel the skin). Cut into large strips. Cut the green tomatoes into cubes. Finely chop the cabbage. The pieces should be twice as large as the other ingredients. Add crushed garlic and salt. Leave for an hour so that the vegetables release their juice. Then heat without bringing to a boil.
At the end of heating, add vinegar and vegetable oil. It is better to heat such a salad in small portions of no more than 2 liters at a time - this will allow the vegetables to be evenly heated without overcooking them. Transfer the salad into sterile jars and sterilize in a water bath.
0.5 liter jars - 12 minutes.
1 liter jars - 15 minutes.
Roll up the salad, wrap it and let it cool slowly while wrapped. If you do everything correctly and do not overcook the vegetables, they will remain crispy.

I almost always have cabbage with vinegar on the table. It’s convenient to make it quickly; you don’t need to chop up thirty heads of cabbage, as we often do to make sauerkraut.

If you have an aversion to regular vinegar, then it is quite acceptable to change it, for example, to apple cider vinegar. But in general, this is a natural product - firstly. Secondly, such a small amount of it is added that it will not cause any harm. In general, some people lose weight with this snack, I can even tell you how.

Our traditional salted, sour or fermented cabbage has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the delicious preparation is ready, you need something tastier right now, and with various additives, so that you can serve potatoes for dinner or treat your guests, so that they ask for the recipe and praise the hostess.

Cooking cabbage with carrots and vinegar

This is not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, refresh the color a little (you must admit, it looks very unattractive without carrots). Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have been combining them in winter pickles.

Since I will only offer you recipes with vinegar here, I’ll tell you what you can use to replace regular table vinegar or 70% essence. Apple will add a subtle aroma to such a snack; it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare here, however, you can find it if you wish.

Preparation of products

What products do you need:

• Medium cabbage fork 1.5 kg
• 2 medium carrots
• 2 onions
• 2 bay leaves
• 8 peas each of black and allspice
• Half a glass of vegetable oil, flavored or unflavored at your discretion
• 5 cloves garlic
• For personal taste, you can add a few clove buds

• Liter of boiled water
• A tablespoon of salt and granulated sugar
• Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, no matter how much I try to make it for the winter, the jars are empty the next day, without waiting for winter at all.

We chop the heads of cabbage as if for pickling, it’s better to take a special shredder, it’s more convenient and beautiful. Also three carrots on a regular grater. Pour everything into a large bowl, knead it a little with your hands, and add a little salt if desired.

We cut the onion into half rings, simply chop the garlic with a sharp knife, mix everything, put it in jars.

Cook the marinade in advance to cool. In addition to salt and sugar, immediately add bay leaf and pepper into the water, then vinegar and oil.

We put the cabbage in an already sterilized jar, add the aromatic marinade, and after a day you can try it.

Cabbage recipe with apple cider vinegar

What the recipe requires:

• 2 kg cabbage
• 2 small carrots
• Optionally, a couple of tablespoons of dill seeds

For the marinade:

• 2 glasses of clean water
• Tablespoon with a small heap of regular salt
• Half a glass of granulated sugar
• Half a glass of clarified vegetable oil
• 1.5 tablespoons apple cider vinegar

How to cook:

The appetizer differs from the traditional pickled one in its delicate sour taste with a slight hint of autumn apples.

Chop the heads of cabbage into strips as thin as possible. The carrots can be cut thinly, or grated on a Korean or regular grater. Combine the vegetables in a wide, comfortable bowl, add just a little salt and mix well until the juice releases. We compact everything into a sterile jar.

Prepare the marinade immediately with sugar, salt and vegetable oil, only when it boils add acid. Immediately pour in the hot marinade and cover with a lid. Let it cool, then put it in the cold.

Step-by-step preparation of marinade

Let's take:

• Liter of water
• 3 level tablespoons of regular salt without added salt
• 2\3 cups sugar
• Half a glass of sunflower oil, optionally flavored
• A teaspoon of vinegar essence

How to prepare the marinade:

We take filtered water for the marinade; there is no need to pour it directly from the tap with the smell of chlorine. We put it to boil, at the same time dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it simmer for 5 minutes so that all the ingredients are completely dissolved. Only then, into the already turned off but still boiling pot, do we pour acid; jars are usually immediately filled with this marinade.

Instant recipe

What we'll take:

• A kilo of cabbage
• Not too big carrots
• Half a glass of sunflower oil
• A bunch of any greenery
• 5 cloves garlic
• 2 laurel leaves
• Half a glass of sugar
• Level tablespoon of salt
• 2.5 tablespoons 9% vinegar
• A few black peppercorns

How to marinate:

There is no water in the recipe; the brine will be made using cabbage juice. Therefore, we take a freshly picked vegetable, juicy, fresh, crispy. We chop it finely, you can even rub it on a Korean grater if you grate it coarsely. By the way, carrots can be grated in the same way. Garlic will also be beautifully cut into strips or simply crumbled.

Mix all the vegetables, only this time we won’t crush them, so the salad will turn out crispy. Just gently mix with a spoon from bottom to top, distributing all the ingredients evenly.

For the marinade, we will need a saucepan whose surface does not oxidize, enameled or stainless. Pour acid into it, pour in all the spices and sunflower oil there. We start heating and stirring, we just want everything to dissolve well, but we don’t let the marinade boil.

Pour it warm into the pan and just leave it in the room. At first, you need to make sure that all the cabbage is covered with the marinade. After a day, you can eat a delicious snack.

In jars for the winter

We will need:

• 2 medium heads of cabbage, total weight about three kilos
• 6 pieces medium carrots
• 3 large heads of garlic

To cook the marinade:

• One and a half liters of water
• A glass of 6% vinegar
• Glass of granulated sugar
• A glass of sunflower oil
• Half a glass of table salt
• 5 laurel leaves
• 10 black peppercorns

How to cook cabbage for the winter:

It is convenient to prepare such a snack in a deep enamel pan or bucket, and then put it in liter jars.

First we chop the head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush it, or you can chop it. Mix everything evenly in the bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as quickly as possible. As soon as it starts to boil, pour out the oil and acid, wait a little longer until it boils again.

Immediately pour the hot marinade into the bowl with the cabbage, mix and distribute into jars so that there is an equal amount of cabbage and liquid. Sterilize for 20 minutes, close the lids.

Cabbage with vinegar for weight loss

As promised, I’ll give you a recipe for a good salad. I usually start eating it heavily in the spring in order to get myself more or less back to normal by summer. In general, losing weight with this vegetable is a pleasure, you can cook so many things, and only a few calories. But what a benefit, the simplest cabbage salad will definitely help you lose a few kilos if you move at least a little and not sit.

We will take:

• 500 g cabbage
• 2 tablespoons vegetable oil
• 2 tablespoons apple cider vinegar
• Salt to your taste

Preparation:

We cut the head of cabbage into strips, add a little salt, remember, add acid, vegetable oil, maybe a few cranberries, mix, let it brew a little.