Table of contents
MOSCOW, September 30 – Novosti. Cabbage is a tasty and healthy vegetable that is used in the preparation of a wide variety of dishes: salads, soups, side dishes. It is good both fresh and homemade. How to save cabbage for the winter: simple step-by-step recipes for pickling, pickling, pickling in jars and more – in the Novosti material.
Harvesting cabbage for the winter
Cabbage is one of the most common garden plants. The birthplace of cabbage is the Mediterranean , where many wild species of this plant still grow, but there are only a few cultivated ones, the most popular include:
- —white-headed;
- —redhead;
- —colored;
- —Brussels;
- —savoy;
- —broccoli;
- —kohlrabi;
- —Beijing;
- —Chinese.
Many researchers believe that cabbage was eaten as early as the Stone Age, the vegetable was very popular in Ancient Egypt , Greece , Rome, it is known that Pythagoras was fond of growing it, and the ancient Roman legend says that it appeared thanks to the god Jupiter, whose sweat drops turned into a plant that looked like a head, hence the Latin name – “caputum” (“head”). In those days, cabbage was valued not only for its taste, but also for its medicinal properties. The ancient Greek physician Dioscorides and the ancient Roman scientist Pliny the Elder dedicated many works to her, which describe diseases that can be cured by cabbage, and in the Middle Ages, these studies were supplemented by Avicenna, who devoted several chapters to the plant in his encyclopedia of theoretical and clinical medicine “Canon of Medicine”.
In Russia, where cabbage came from the Greeks living in the Black Sea and Crimea, it has been mentioned since the 11th century. The Slavs quickly appreciated the vegetable and began to make various dishes from it. Sauerkraut was especially fond of, it was prepared by entire villages, and the upper green leaves were harvested separately, which were used to prepare cabbage soup, while the middle was most often used on fasting days along with kvass and vegetable oil.
Delicious recipes and simple preparations
At the moment, more than 100 types of cabbage are known, but the most popular in our country is white cabbage. In order to diversify the table, cooks make a variety of preparations for the winter: cabbage can be salted, sour, make various salads from it, combine with other vegetables, preserve ready-made dishes.
canned cabbage
Home-made cabbage is good on its own, but with the addition of other vegetables, you get an excellent appetizer that is ideal for any holiday table. Aleksey Lyakhov, chef at the Ferma cafe at VDNKh, offers a simple and delicious recipe for canned Provencal cabbage.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
20 min.
cooking time
40 min.
Ingredients
3 kg
cabbage
0.5 kg
garlic
0.5 kg
carrot
50 years
tomato paste
18 years
salt
50 years
vegetable oil
Nutritional value per 100 g of product
calories
42.6 kcal
Squirrels
1.7 years
Fats
1.2 years
Carbohydrates
6.2 years
Cooking
1
Onions and carrots cut arbitrarily, fry until golden brown, add tomato paste, salt, chopped cabbage, bring to readiness.
2
Sterilize jars, fill with ready-made snacks, cork with lids, store in a cold, dark place.
Pickled cabbage under iron lids
Acid in certain concentrations inhibits the vital activity of microorganisms that cause fermentation in homemade preparations. Pickling is one of the most popular ways to preserve for the winter. Alexey Lyakhov shares an unusual cauliflower salad with zucchini puree.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
20 min.
cooking time
1 h.
Ingredients
3 kg
zucchini
1 kg
cauliflower inflorescence
1 kg
tomatoes
75 years
tomato paste
1 kg
Sweet pepper
1 kg
garlic
1 kg
carrot
100 years
vegetable oil
6 years
acetic acid
42 years
salt
39 years old
sugar
3 pcs.
garlic heads
Nutritional value per 100 g of product
calories
42.2 kcal
Squirrels
1.1 years
Fats
1.3 years
Carbohydrates
6.4 years
Cooking
1
Onions, carrots and peppers cut arbitrarily. Grind the zucchini on a fine grater. Divide the cauliflower into medium sized florets.
2
Fry onions and carrots, add chopped garlic, grated zucchini, randomly chopped tomatoes and peppers to them. Simmer over medium heat until juice appears.
3
Add tomato paste, acetic acid, salt, sugar. Mix and add cauliflower florets.
4
Bring to readiness and arrange in pasteurized jars, roll up the lids, turn over, wrap, let cool.
Cabbage with tomatoes
Crispy white cabbage with juicy pickled tomatoes is a great appetizer for meat and potato dishes. Ingredients are indicated for 3 liters.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
20 min.
cooking time
1 h.
Ingredients
1 kg
tomatoes
1 PC.
medium head of cabbage
26 years
sugar
14 years
salt
100 ml
vinegar
5 pieces.
allspice
3 pcs.
Bay leaf
Nutritional value per 100 g of product
calories
28.5 kcal
Squirrels
1.3 years
Carbohydrates
5.8 years
Cooking
1
Chop the cabbage, put a small layer on the bottom of a sterilized jar, sprinkle peppercorns on top and add a bay leaf.
2
Lay a layer of tomatoes on top, cabbage again, and so on to the top of the jar. Pour boiling water, leave for 15 minutes, then drain the water into a saucepan, add salt, sugar, bring to a boil.
3
Fill the jar with boiling brine, add vinegar, roll up the lids, turn over, wrap, let cool.
Cabbage with beets
Crispy Cabbage with Vinegar
It is perfect both as an independent snack, and as an ingredient for mixed salads or rich borscht.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
cooking time
30 min.
Ingredients
900
cabbage
130 years
beet
2 years
garlic
75 years
sugar
30 years
salt
10 years
allspice
15 ml
vinegar 9%
2 pcs.
Bay leaf
10 years
dill
Nutritional value per 100 g of product
calories
57.1 kcal
Squirrels
1.7 years
Carbohydrates
12.6 years
Cooking
1
Cut cabbage into squares, beets into large slices, pour water into a saucepan, let it boil, add allspice, bay leaf.
2
Sterilize the jar, put dill on the bottom, tightly put cabbage, beets, garlic cloves in it.
3
Add sugar, salt to the boiling brine, let it dissolve and fill the jar to the top, pour in the vinegar, roll up the lids, turn over, wrap until completely cool.
Cabbage with pepper and butter
A simple and quick recipe for cabbage salad with bell pepper, which is suitable for novice housewives, the vegetables are crispy, vitamin, and fragrant.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
cooking time
40 min.
Ingredients
1 kg
cabbage
500 years
Sweet pepper
300 years
carrot
2 pcs.
garlic cloves
100 years
sugar
18 years
salt
125 years
sunflower oil
125 ml
vinegar 9%
150 ml
water
Nutritional value per 100 g of product
calories
96.1 kcal
Squirrels
1.3 years
Fats
5.8 years
Carbohydrates
9.6 years
Cooking
1
Chop the cabbage, grate the carrots on a coarse grater, cut the pepper into strips, finely chop the garlic.
2
Pour water into a saucepan, add salt, sugar, vegetable oil, let it boil, add vinegar, bring to a boil again.
3
Fill sterilized jars with a vegetable mixture, pour boiling marinade, cork with lids, store in the refrigerator.
Crispy Cabbage with Vinegar
This recipe will appeal to those who like to crunch on a delicious appetizer at the festive table or during a hearty lunch. Classic pickled cabbage with carrots and vinegar is liked even by those who are very selective about food.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
cooking time
40 min.
Ingredients
1.5 kg
White cabbage
400 years
carrot
50 years
sugar
40 years
salt
6 pcs.
black peppercorns
2 pcs.
Bay leaf
90 ml
vinegar 9%
1.5 l
water
Nutritional value per 100 g of product
calories
38.6 kcal
Squirrels
1.6 years
Carbohydrates
8 years
Cooking
1
Chop cabbage, grate carrots on a coarse grater, combine together, mix, mash well.
2
Sterilize jars, put bay leaves, peppercorns on the bottom, fill with vegetables, not tamping much.
3
For marinade: pour water into a saucepan, add salt and sugar, after boiling – vinegar and remove from heat.
4
Pour jars of cabbage with marinade, cork with lids, turn over, wrap with a blanket, let cool.
Sweet cabbage pieces
For such a preparation, it is better to use early varieties of cabbage, then the leaves will be tender. The pieces need to be cut into different sizes, so that they are tightly filled with a jar, because after the hot marinade is poured, they soften and become smaller. For flavor, you can add garlic cloves, dill seeds and bay leaves to the appetizer.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
cooking time
50 min.
Ingredients
1 kg
White cabbage
600 ml
water
4 things.
garlic clove
2 pcs.
Bay leaf
2 years
dill seeds
39 years old
sugar
20 years
salt
15 ml
vinegar
3 pcs.
black peppercorns
300 years
water
Nutritional value per 100 g of product
calories
38.6 kcal
Squirrels
1.6 years
Carbohydrates
8 years
Cooking
1
Cut the head of cabbage, remove the stalk, cut the rest into slices, peel the garlic cloves.
2
Rinse the jars well with soda, fill tightly with pieces of cabbage along with garlic.
3
Pour water into a saucepan, bring to a boil, pour into a jar, cover with lids, let them stand for 10 minutes.
4
Drain the water into a saucepan, add salt, sugar, boil.
5
Add dill seeds, bay leaf, peppercorns, vinegar to the jar, pour boiling marinade over, roll up the lid, turn over, wrap with a blanket until it cools completely.
Cabbage without sterilization in a jar
Additional sterilization allows you to get rid of bacteria that cause fermentation. However, if this recipe is strictly observed, the preparation for the winter will be stored for a long time and without this step, it is enough just to properly sterilize the jars themselves.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
cooking time
40 min.
Ingredients
1.5 kg
White cabbage
3 pcs.
carrot
500 years
bell pepper
400 years
onion
5 pieces.
black peppercorns
2 pcs.
Bay leaf
2 l
water
75 years
sugar
40 years
salt
80 ml
vinegar 9%
Nutritional value per 100 g of product
calories
42.5 kcal
Squirrels
1.6 years
Carbohydrates
9 years
Cooking
1
Cut the cabbage and bell pepper into strips, grate the carrots on a coarse grater or a grater for Korean carrots, cut the onion into half rings, mix the vegetables and mash slightly to give the juice.
2
Pour water into a saucepan, put on fire, let it boil.
3
Fill sterilized jars with vegetables, pour boiling water, cover with lids and let stand for 10 minutes.
4
Drain the water into a saucepan, add sugar, salt, vinegar to it, bring to a boil.
5
Put bay leaves, peppercorns in jars with cabbage, pour boiling brine, roll up the lids, turn over, wrap in a blanket and let cool.
Sauerkraut
According to this classic recipe, our grandmothers fermented cabbage, it is described in the book “Housekeeping” of 1959 and has not lost its relevance in our time. The appetizer turns out to be crispy, moderately sour, and if seasoned with fragrant sunflower oil, it will become even more aromatic and tastier.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
15 min.
cooking time
40 min.
Ingredients
2 kg
White cabbage
taste
carrots to taste
50 years
salt
Nutritional value per 100 g of product
calories
29.9 kcal
Squirrels
1.7 years
Carbohydrates
5.7 years
Cooking
1
Chop the cabbage, grate the carrots on a coarse grater, sprinkle with salt, mix.
2
In a large container (an enameled tank or a special plastic dish for salting cabbage), lay the vegetables in layers, tamping them with a wooden pusher, until the juice is given. Cover with a wooden circle or plate, put a load (for example, a three-liter jar filled with water), leave in a warm place for fermentation.
3
On the second day and for all subsequent 7 days, open the cabbage once a day and pierce it to release the gas.
4
After a week, arrange in jars and put in a cold place.
Cauliflower in tomato
Such cabbage is harvested without sterilization, it takes a little time to cook, and the appetizer is sour, crispy, with the aroma of garlic.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
15 min.
cooking time
1 h.
Ingredients
1 kg
cauliflower (flowers)
1 PC.
Bell pepper
700 years
tomatoes
3 pcs.
garlic cloves
26 years
sugar
20 years
salt
50 ml
vinegar 9%
50 ml
sunflower oil
Nutritional value per 100 g of product
calories
54.6 kcal
Squirrels
1.7 years
Fats
2.6 years
Carbohydrates
6.1 years
Cooking
1
Divide the cauliflower inflorescences into small pieces, put in a saucepan, add water, cook after boiling for 5 minutes, put in a colander, let cool.
2
Grind tomatoes and bell peppers in a blender or meat grinder until smooth, put in a saucepan with a thick bottom, add garlic, salt, sugar, vegetable oil, passed through a press, bring to a boil and cook for 5 minutes.
3
Add cabbage florets to the boiling tomato sauce, cook, stirring, for 10 minutes over low heat under the lid, add vinegar, cook for another 3 minutes and remove from the stove.
4
The mass is worth a try, if the tomatoes give too much acidity, you should add more salt or sugar.
5
Arrange the cauliflower in sterilized jars, filling them up to the shoulders, pour tomato sauce to the brim, roll up the lids, turn over, wrap until completely cool.
Canned cabbage soup
This blank can be used as an additive in the preparation of cabbage soup, stews or meat dishes.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
15 min.
cooking time
1 h.
Ingredients
1.5 kg
cabbage
3 pcs.
carrot
3 pcs.
onion
700 years
tomatoes
64 ml
vegetable oil
30 years
salt
30 years
sugar
54 ml
vinegar
Nutritional value per 100 g of product
calories
51.7 kcal
Squirrels
1.4 years
Fats
2.2 years
Carbohydrates
6.6 years
Cooking
1
Cut the cabbage into thin strips, grate the carrots on a medium grater, cut the onion into cubes, chop the tomatoes in a blender until puree.
2
Lightly fry cabbage, carrots and onions in vegetable oil for 5 minutes, add tomato puree, salt, sugar, mix, simmer for 20 minutes, pour in vinegar 3 minutes until cooked.
3
Arrange the vegetables in sterilized jars, roll up the lids, turn over, wrap in a blanket, leave to cool completely.
Cabbage salad with carrots and onions
Such a salad can be used as an ingredient for first and second courses, fillings for pies, an independent snack.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
15 min.
cooking time
1 h.
Ingredients
5 kg
White cabbage
1 kg
carrot
1 kg
onion
350 years
sugar
80 years
salt
500 ml
vinegar 9%
500 ml
vegetable oil
Nutritional value per 100 g of product
calories
103.3 kcal
Squirrels
1.5 years
Fats
6.4 years
Carbohydrates
10 years
Cooking
1
Cut the onion into half rings, carrots into strips, finely chop the cabbage, mix the vegetables.
2
Pour vinegar, vegetable oil, salt, sugar into a saucepan, mix until dissolved, pour vegetables with this marinade, mash, leave at room temperature for 40 minutes.
3
Arrange the salad in clean jars, pour the resulting brine, sterilize: put a cloth napkin in a saucepan, pour water, put the jars, cover with lids (the water should reach the “shoulders”), simmer for 15 minutes.
4
After that, cork with lids, turn over, wrap with a blanket, let cool.
Frozen cabbage in the freezer
Frozen cabbage will be a good semi-finished product for cooking any dishes, it does not need to be thawed for a long time, as thin strips thaw quickly.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
10 min.
cooking time
30 min.
Ingredients
2 kg
cabbage
Nutritional value per 100 g of product
calories
28.8 kcal
Squirrels
1.8 years
Carbohydrates
5.4 years
Cooking
1
Chop the cabbage, put it in freezer bags in one layer, using a cutting board as a base (so it will take up less space), put in the freezer for several hours, after stacking the bags, remove the board.
Solyanka with mushrooms and cabbage
© Depositphotos / Peredniankina
Braised cabbage with mushrooms
Universal preparation – tasty and healthy. It can be used both as an independent dish and as an ingredient for others.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
20 min.
cooking time
1 h.
Ingredients
3 kg
White cabbage
500 years
carrot
500 years
onion
1.5 years
mushrooms
50 ml
vinegar
250 ml
vegetable oil
32.5 years
salt
100 years
sugar
250 years
tomato paste
taste
Bay leaf
taste
Black peppercorns
Nutritional value per 100 g of product
calories
119.3 kcal
Squirrels
8 years
Fats
5.6 years
Carbohydrates
8.8 years
Cooking
1
Rinse the mushrooms, peel, boil for 15 minutes after boiling, put in a colander.
2
Chop the cabbage, grate the carrots on a coarse grater, cut the onion into cubes, mix with cabbage, place the vegetables in a thick-walled cooking container, add salt, sugar, vinegar, vegetable oil and tomato paste, mix.
3
Stew vegetables over low heat for 1 hour, stirring occasionally, then add mushrooms, spices and simmer for another hour.
4
Sterilize jars, fill them with hot hodgepodge, cork with lids, turn over and wrap with a blanket until cool.
Assorted vegetables from cabbage
A real storehouse of nutrients – broccoli, in combination with other vegetables, acquires an excellent taste and even children will like it.
Category
Breakfast
Kitchen
Russian
Complexity
Light
Preparation time
20 min.
cooking time
1 h.
Ingredients
1 kg
broccoli
1 kg
cauliflower
1 kg
carrots 1 kg tomatoes 1 kg garlic
1 kg
tomatoes
80 years
garlic
500 years
garlic
100 years
green parsley
200 ml
vinegar
35 years
sugar 35 g salt 35 g bell pepper 500 g
35 years
salt
500 years
Bulgarian pepper
3 l
water
Nutritional value per 100 g of product
calories
34.4 kcal
Squirrels
1.9 years
Fats
0.1 year
Carbohydrates
6.9 years
Cooking
1
Soak broccoli and cauliflower in water with salt for 15 minutes, rinse under running water, disassemble into inflorescences.
2
Cut carrots into slices, pepper into strips, onion into half rings.
3
Pour water into a saucepan, add salt, sugar, vinegar, let it boil, boil for 3 minutes.
4
Put parsley, garlic, peppers, onions, carrots, broccoli, cauliflower, tomatoes, bell peppers again in sterilized jars and pour boiling marinade over, cork, let cool.
Cabbage more Korean
A spicy snack for lovers of spicy dishes, ideal for meat or potato dishes, it takes a little time to cook, but the result is worth it.
Category
Breakfast
Kitchen
Asian
Complexity
Light
Preparation time
20 min.
cooking time
40 min.
Ingredients
1 kg
White cabbage
160 years
carrot
300 years
Bulgarian pepper
140 years
onion
3 pcs.
garlic clove
60 years
salt
100 years
sugar
30 ml
vinegar
5 years
ground red pepper
5 years
ground black pepper
Nutritional value per 100 g of product
calories
52.6 kcal
Squirrels
1.8 years
Fats
0.1 year
Carbohydrates
12.3 years
Cooking
1
Cut the cabbage into thin strips, grate the carrots for Korean salads, bell peppers into slices.
2
Onion cut into half rings, fry until transparent, at the end of frying add garlic, passed through a press.
3
Mix vegetables, add spices, put in clean jars, sterilize for 25 minutes, roll up with lids, turn over, wrap with a blanket until cool.
How and how much to store cabbage blanks
The ideal place to store homemade items is a basement or basement, but not everyone has their own house or cottage. In an apartment, conservation can be stored in a dry, cool room, placed under a bed away from a heating radiator, in a pantry, on an insulated loggia, in kitchen cabinets, periodically airing them. Sauerkraut in the tank feels good even at sub-zero temperatures, so you can put it on the balcony.
Preservation is stored for no more than a year, if the jars are rolled up with tin lids and thoroughly sterilized, sealed with plastic lids, the blanks should be stored in the refrigerator for no more than 6 months.