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If you think that preparing cabbage for the winter is boring and ordinary, then you are mistaken. Modern recipes for preparations can surprise even the most demanding gourmets; the main thing is to choose the right products and reasonable proportions, and then cabbage preparations for the winter will certainly delight you.

You probably know that there are a great many varieties of cabbage, but when I manage to buy juicy, crispy and soft white cabbage, I always make preparations from such cabbage.

Dear friends, I bring to your attention my favorite and proven recipes for preparations from our beloved cabbage. I would be very grateful if you share your recipes for cabbage preparations in the comments.

I wish you delicious cabbage preparations for the winter!

Sauerkraut for the winter in jars according to my grandmother’s recipe

Crispy sauerkraut for the winter in jars in brine is a popular tasty snack loved by many. This is our family recipe, according to which my grandmother used to make sauerkraut. Sauerkraut for the winter turns out so perfect that I don’t even try other recipes. See the recipe with step-by-step photos.

Cabbage solyanka for the winter

Solyanka made from white cabbage will appeal to both adults and children. It turns out very tasty, aromatic and satisfying. This hodgepodge can be served at the dinner table as a cold appetizer or a hot side dish for the main course. Recipe with photo.

Cabbage with beets for the winter

Did you know that you can also cover pickled cabbage with beets for the winter? It turns out to be a great appetizer - budget-friendly, but tasty and very appetizing. Moreover, this recipe is very simple and relatively quick, the longest part of it is sterilizing cabbage and beets in jars for the winter, but this is not at all difficult even for novice housewives. Cabbage and beets are placed in pieces in a jar for the winter, so they marinate well and turn out spicy and very interesting. And beets share with her not only their taste, but also their wonderful color. How to cook, see.

Cabbage salad with beets for the winter

In my family, cabbage preparations for the winter are very popular. And we’re not just talking about everyone’s favorite sauerkraut. For example, I always close the cabbage salad with beets for the winter - despite its simplicity, it turns out to be both tasty and very beautiful. Perhaps this is one of those preserves that, although budget-friendly, are suitable both for everyday family lunches or dinners, and as a snack on the holiday table. How to cook, see.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well together to create a delicious and beautiful salad. I’ll tell you even more - you can close this salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all vegetable lovers. The salad can be served as an appetizer, or can be used as a side dish - it goes well with any meat dish. How to cook, see.

Winter vegetable salad “Beware, vodka!”

A very simple and tasty winter salad that will appeal to all fans of classic preserves. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preserves among my many relatives. Recipe with step by step photos.

Cabbage salad for the winter “Ryzhik”

A simple and tasty winter salad from Ryzhik cabbage (without sterilization) will appeal to all fans of winter preparations. You can see the recipe with step-by-step photos.

Peppers stuffed with cabbage for the winter

Delicious, tasty and delicious again! Fragrant bell peppers, crispy cabbage with parsley in a sweet and sour marinade - an excellent preparation for a lid! Recipe with photo.

Cabbage salad for the winter “Ogorodnik”

Do you like simple cabbage preparations for the winter? Pay attention to this salad! Recipe for cabbage salad for the winter “Gardener” (with step-by-step photos), you can see

Cabbage is one of the most delicious and popular vegetables on the winter table, and this popularity is fully justified, because it is in cabbage that all vitamins are preserved throughout the long winter months, including vitamin C, which helps cope with colds. Sauerkraut contains minerals necessary for normal acid-base balance, and it is also a low-calorie product that helps maintain a beautiful figure.

You can prepare cabbage in different ways: ferment, pickle, preserve, or make lightly salted cabbage.

For harvesting for the winter, you should give preference to large late varieties of cabbage. As a rule, it is fermented in large wooden barrels, glass jars, or any enamel container that is at hand. Ready cabbage is stored in a cool place, for example in a cellar or refrigerator; it is worth noting that sauerkraut tolerates freezing normally, without changes in taste and quality indicators.

Cabbage preparations for the winter in jars

Simple and tasty cabbage preparations for the winter in jars, recipes

Traditional recipe for sauerkraut in a jar

Cabbage fermented according to this recipe turns out juicy and crispy, and goes well when served with onions and sunflower oil.

Ingredients:

• 3 kg of white cabbage;
• 6 pcs. large carrots;
• 1 tablespoon of salt for every kilogram of cabbage.

Preparation:

1. We clean the cabbage from spoiled and damaged leaves and chop it.
2. Wash the carrots, peel and grate on a coarse grater.
3. Combine the prepared vegetables, add salt and mix thoroughly. You can lightly mash the vegetables, so they will release juice and become smaller in volume.
4. Place the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimal room temperature is 20-22 degrees.
5. The next morning, when the cabbage releases juice and begins to ferment slightly, it is not recommended to drain all the juice, you can only drain the excess, then the cabbage will be juicier. In several places we pierce the cabbage with a wooden stick or a knitting needle so that gases escape, we repeat this procedure several times over the next three days, then the cabbage can be covered with a nylon lid and taken out to be stored in a cool place.

Cabbage for the winter with aspirin

The method of preparing cabbage for the winter is a little unconventional, but the cabbage turns out very tasty and crispy, just like fresh.

Ingredients:

• 2 pcs. carrots;
• 1 head of white cabbage;
• 90 gr. salt;
• 90 gr. granulated sugar;
• 3 aspirin tablets;
• 3 bay leaves;
• black peppercorns.

Preparation:

1. We remove the cabbage from the top leaves and finely chop or chop it on a cabbage grater.
2. Wash the carrots, peel them and grate them on a Korean carrot grater.
3. Place the chopped vegetables in a large bowl and mix thoroughly.
4. Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, add one aspirin tablet, a bay leaf and 2-3 peppercorns.
5. Fill the jar halfway with cabbage and carrots, compacting it a little. Next, add the spices again in the same proportions, then add the remaining spices.
6. Carefully pour boiling water into the filled jar to the top and let stand for 5 minutes. If the water decreases, add it to the top again and roll it up. We turn the closed jar upside down, wrap it warmly and let it stand until it cools completely, after which we take it to a cool place for storage.

Cabbage salad in a jar for the winter

This preparation will be an excellent alternative to fresh vegetable salads on the winter table.

Ingredients:

• 5 kg of white cabbage;
• 1 kg bell pepper;
• 1 kg carrots;
• 1 kg of onions;
• 0.5 liters of vegetable oil;
• 120 gr. salt;
• 350 gr. Sahara;
• 50 ml vinegar 6%.

Preparation:

1. Wash the carrots, peel them and grate them on a coarse grater.
2. Remove the top leaves from the cabbage and chop it.
3. Remove the seeds from the bell pepper and cut into strips.
4. Peel the onion and chop it into half rings or cubes.
5. Place the prepared vegetables in a deep bowl, add oil, salt and sugar, vinegar, mix and let stand for about 12 hours, stirring occasionally.
6. Place the finished salad in prepared sterilized jars and roll up with a tin lid, or close with a nylon lid. The salad is stored in a cool place.

Pickled cabbage with beets in a jar for the winter

This cabbage will become not only a healthy dish on your table, but also a beautiful decoration thanks to the colorful color of the jars. Another name for this blank: .

Ingredients:

• 1 beet;
• 1 kg of white cabbage;
• 3 cloves of garlic;
• 40 gr. granulated sugar;
• 1 tablespoon salt;
• 25 ml sunflower oil;
• 50 ml 9% vinegar;
• 2 bay leaves;
• allspice peas;
• 0.5 liters of water.

Preparation:

1. We clean the cabbage and cut it into equal cubes, about 2x2 cm, with the exception of the stalk.
2. Chop the garlic and beets. The size of the pieces is not important, the main thing is that they are not very large. The garlic can be cut into 4 parts, and the beets can be cut into medium cubes or slices.
3. We take jars with lids prepared in advance and place a layer of cabbage, then a layer of beets, then garlic and cabbage again.
4. Prepare the marinade. To do this, dissolve salt and sugar in water, let it boil, pour in vinegar and immediately turn off the heat.
5. Pour the hot marinade into jars and roll up. We turn the closed jars upside down and wrap them until they cool completely, store the workpiece in the cellar or any other cool place.

Cabbage is perhaps the most Russian vegetable. How can you imagine our winter without a plate of sour cabbage soup or aromatic sauerkraut with butter and sugar (yes, some people like it that way!). Since ancient times, cabbage has been salted and fermented in huge barrels. With the advent of glass jars with glass and then metal lids, a variety of ways to prepare cabbage became possible. This is not only pickled cabbage, but also various salads with cauliflower and white cabbage, cabbage rolls with vegetables and many other interesting recipes. Let's get started!

Gurian style salted cabbage. This is a method of salting in a bulk container. Cut small heads of cabbage into 8 pieces, crossing the stalk. Cut the peeled beets into 0.5 cm thick slices, chop the garlic coarsely, and also cut the celery root (to taste) into large pieces. Place a layer of beets on the bottom of the dish, then a layer of cabbage, sprinkle thickly with garlic and celery, then another layer of beets and so fill the dish to the top. Prepare the brine: for 1 liter - 1 tbsp. salt, pour boiling brine over the vegetables so that the brine covers them. This cabbage should be stored in a cool place.

Pickled white cabbage. It is prepared in a similar way, in bulk containers. Heads of cabbage are cut into sections into 8 parts, placed in enamel or glass dishes in layers, topped with coarsely chopped beets and chopped garlic, and poured with hot marinade. Marinade: for 2.5 liters of water - 3 tbsp. salt, 10-11 tbsp. sugar, 4-5 tbsp. 70% vinegar. Boil water with spices, salt and sugar, pour in vinegar and pour over cabbage. The cabbage is ready in 2 days.

Winter salad

Ingredients:
1.5 kg cabbage,
500 g sweet pepper,
500 g carrots,
500 g onions,
50 g parsley,
50 g celery greens,
50 g parsley root.

Preparation:
Pour 2 tbsp into each sterilized half-liter jar. calcined vegetable oil, lay in layers of chopped chopped vegetables, compacting well. Add ½ tsp. salt, 1 tsp. sugar, 2 tbsp. 6% vinegar, 2 peas each of black and allspice, cover with lids, let stand for 1 hour. Then sterilize for an hour, not allowing the oil to spill out, for which the contents of the jars are pressed with a clean spoon. Roll up, put upside down, cool, store in the cold.

Ingredients:
5 medium sized cabbages
1 kg sweet pepper,
1 zucchini,
5-6 large carrots,
2 heads of garlic,
a lot of parsley, dill, cilantro (optional),
half a pod of hot pepper.

Preparation:
Cut each head of cabbage into 4-8 pieces along with the stalk and place in boiling water for 5 minutes. Peel the peppers and blanch them in boiling water for 5 minutes. Cut the zucchini with peel, tomatoes, carrots into slices, coarsely chop the garlic, and coarsely chop the greens. Lay in layers, sprinkle with herbs, carrots and garlic, pour in cooled brine (2 tablespoons of salt per 1 liter of water). Keep the cabbage for 3 days at room temperature, then put it in the cold.

Finely chop the red cabbage, calculating the amount for several liter jars. Blanch the shredded cabbage for 2 minutes in boiling water, then drain the water. Chop large, strong plums and blanch in boiling water for 1 minute. Place cabbage and plums in layers in jars (in a ratio of 5:1), add 5 black peppercorns, 5 cloves, cinnamon on the tip of a knife to each jar and pour marinade. Marinade: for 1 liter of water - 200 g of sugar, 80 g of salt, 200 g of 9% vinegar. Boil water, add sugar and salt, after boiling add vinegar and pour over cabbage.

Cabbage with tomatoes and sweet peppers

Ingredients:
10 kg cabbage,
3 kg sweet pepper,
2 kg carrots,
3 kg tomatoes,
300 g salt.

Preparation:
Finely chop cabbage, peppers, carrots, mix with salt. Cut the tomatoes in half. Lay the cabbage and tomatoes in layers, put pressure on them and put them in the cold.

Ingredients:
10 kg cabbage,
2 kg sweet pepper,
180 g salt,
1 pod of hot pepper,
200 g honey.

Preparation:
Chop the cabbage coarsely, and also chop the pepper coarsely. Mix, add salt, whole hot pepper, place in a large bowl. Dilute honey in 1 liter of water and pour cabbage with this solution. Put pressure on it and put it in the cold.

Cabbage in beet juice

Ingredients:
10 kg cabbage,
3 kg plums,
200 g salt,
15 black peppercorns,
15 cloves,
1.5-2 liters of beet juice.

Preparation:
Cut the cabbage into large pieces, cut the plums crosswise so that the skin does not curl, mix with the cabbage. Add salt and spices, place tightly in a container and pour in beet juice. Press down with a weight and take it out into the cold.

Ingredients:
5 kg cabbage,
1 kg carrots,
1 kg of onion,
1 g sweet pepper,
2 cups sugar
4 tbsp. salt,
500 ml vegetable oil,
50 ml 70% vinegar.

Preparation:
Chop the cabbage, cut the onion into half rings, the pepper into strips, grate the carrots on a coarse grater. Mix everything, add salt, sugar, oil, vinegar, simmer over low heat for 30 minutes, stirring. Place hot in sterilized jars and seal.

Ingredients for a 3-liter jar:
2.5 kg cabbage,
1 carrot,
3 bay leaves,
15 black peppercorns,
cinnamon on the tip of a knife,
3 tsp 70% vinegar,
1.2 liters of brine (per 1 liter of water - 50 g salt, 50 g sugar).

Preparation:
Chop the cabbage, cut the carrots into thin long strips, mix, place loosely in jars, pour boiling water over them and leave to cool. Meanwhile, prepare the brine: boil water with spices, let simmer for 1 minute. Drain the water from the jars of cabbage, pour in the marinade, add vinegar, and roll up. Turn over several times so that the vinegar is evenly distributed throughout the jar.

Ingredients for 1 kg of cabbage:
120 g beets,
3-4 cloves of garlic,
½ cup 9% vinegar,
bay leaf, coriander to taste.
Brine per 1 liter of water:
2 tbsp. salt,
½ tsp. ground red pepper,
½ cup sugar
½ cup vegetable oil,
bay leaf, cumin.

Preparation:
Prepare the brine: boil water with spices, cool, add vinegar and garlic. Cut the cabbage heads into 4-6 pieces, without removing the stalk, place beet slices between the leaves. Place the cabbage in a stainless steel bowl, fill it with brine, and put it under pressure. Keep warm for 3 days, then put in the cold.

Ingredients for slightly acidic marinade:
900 ml water,
¾ cup 5% vinegar (or fruit vinegar),
50 g sugar,
40 g salt,
cinnamon, cloves, allspice, bay leaf.
Ingredients for sour marinade:
800-850 ml water,
1 cup 5% vinegar (or fruit vinegar),
50 g sugar,
40 g salt.
Ingredients for spicy marinade:
500-700 ml water,
2 cups 5% vinegar (or fruit vinegar),
50 sugar,
40 g salt,
hot pepper to taste.

Preparation:
Divide cabbage with dense heads into separate inflorescences, leaving no rough parts, wash and blanch for 2-3 minutes in salted and acidified boiling water (for 5 liters of water - 50 g of salt, 3 g of citric acid). Quickly rinse with ice water, place in jars, and add marinade and spices. Cover with sterilized lids, sterilize half-liter jars for 5 minutes, liter jars for 7 minutes, 2-liter jars for 15 minutes, 3-liter jars for 20 minutes. Roll up.

Ingredients:
10 kg cabbage,
1/2-1 kg salt,
200-300 g garlic,
hot red pepper to taste.

Preparation:
Cut white (or Chinese) cabbage into 4-6 pieces and pour in strong warm brine and leave for 3-4 days. Then grind the garlic and hot pepper in a meat grinder. Remove the cabbage from the brine, rinse in running water and coat the cabbage leaves with the resulting spicy mixture (this must be done with gloves!), Place in the prepared container under pressure for souring. If the cabbage produces little juice, you can add water. The cabbage is ready when it ferments, like regular sauerkraut. Keep refrigerated.

Ingredients:
2.5 kg cabbage,
200-250 g ground red pepper,
60-80 g garlic,
2 heads of lettuce,
50 g salt,
1 tsp Sahara.

Preparation:
Prepare a spicy paste - dilute ground pepper with a small amount of warm water, add salt and sugar, chop the herbs (you can use a blender), squeeze the garlic through a press, mix everything thoroughly. Cut the cabbage into 4-6 pieces, coat each leaf thoroughly, put the cabbage in tight bags, tie it and put it in the refrigerator for a week. Make sure that the bags are tightly tied so that the released juice covers the entire cabbage, and the smell does not penetrate into the refrigerator (it does not disappear for a long time!). After a week, put the cabbage in a bowl, cover with a lid and let stand for 2-3 days. This cabbage can be stored for no more than a month.

Ingredients for a 3 liter jar:
2 kg cabbage,
2-3 carrots,
1-2 beets,
1 liter of water,
2 tbsp. salt,
1 tbsp. Sahara,
½ tbsp. vegetable oil,
1 cup 9% vinegar,
2-3 cloves of garlic.

Preparation:
Cut the cabbage into large squares to create stacks of cabbage leaves. Place the “stacks” in jars, sprinkle with sticks of carrots, beets, and cloves of garlic, press down well. Pour in vegetable oil, a glass of vinegar, and cooled brine. Leave for 3 days at room temperature, then refrigerate.
Pickled cabbage rolls. Prepare vegetable cabbage rolls: grate fresh carrots on a Korean carrot grater, add chopped garlic, salt to taste. You can add hot red pepper. Boil the cabbage leaves in salted water, making sure they are not too soft. Wrap carrots in leaves, place in a bowl and fill with brine prepared from equal parts of 9% vinegar and vegetable oil, put under pressure. After 2 days, the cabbage rolls are ready.

Ingredients:
2 kg cauliflower,
1.2 kg tomatoes,
1-2 heads of garlic,
200 g sweet pepper,
200 g parsley,
2 tbsp. salt,
100 g sugar,
100 ml 9% vinegar,
100 ml vegetable oil.

Preparation:
Divide the cabbage into inflorescences and blanch in boiling salted and acidified water. Grind the tomatoes, peppers and garlic, pour the resulting mixture into a saucepan, add salt, sugar, butter and heat to a boil. When the mixture boils, add cabbage inflorescences and herbs into it and simmer over low heat for 10-15 minutes. At the end of cooking, add vinegar and remove from heat. Place hot in sterilized jars and roll up.

Ingredients:
5 kg cabbage,
1 kg sweet pepper,
1 kg of onion,
1 kg carrots,
4 tbsp. salt,
350 g sugar,
500 ml vegetable oil,
500 ml 9% vinegar.

Preparation:
Chop the cabbage, grate the carrots, cut the onion into half rings, and cut the pepper into strips. Mix vinegar, oil, sugar and salt, pour the resulting marinade over the mixture of vegetables, mix gently, and pack tightly into jars. Store in a cool place.

Ingredients:
3 kg cabbage,
1 kg carrots,
1 kg of onion,
500 g sweet pepper,
1.5 cups vegetable oil,
1 cup 6% vinegar,
½ cup sugar
1/3 cup salt.

Preparation:
Chop the cabbage, cut the carrots into slices, onions and peppers into rings. Mix vegetable oil, vinegar, salt and sugar. Place the vegetables in a saucepan, pour in the marinade, and simmer over medium heat for 10 minutes. Place hot in sterilized jars and roll up.

Cabbage preparations can be very different, but if you prefer good old sauerkraut to all culinary delights, you can find a variety of recipes for pickling and pickling cabbage on our website. But this is material for a separate article. Happy preparations!

Larisa Shuftaykina