Red cabbage salad for the winter: 7 recipes for a delicious snack

Red or blue cabbage is a type of regular white cabbage. Its leaves contain rare vitamin U, which helps heal stomach and duodenal ulcers. The crop can be easily grown in garden beds. Unfortunately, after harvesting, it does not stay fresh for long. To avoid this and enjoy the vegetable for a long period of time, you have to use a trick and preserve it for the winter. The best and most original cabbage recipes will appeal to many.

Spicy red cabbage salad for the winter

The winter preparation prepared according to this recipe turns out to be spicy, with a slight sourness.

Ingredients:

Red cabbage -2 heads
Bay leaf – 6 pcs.
Garlic – 1 head
Allspice peas – 7 pcs.
Cloves – 7 pcs.
Water – 1 liter
Salt – 2 tablespoons
Sugar – 4 tablespoons
Vinegar 9% - 50 gr.

Preparation:

The heads of cabbage are freed from the top leaves and chopped. Place in a large container.

The head of garlic is peeled, divided into cloves, and placed in cabbage. Stir.

Squeeze the cabbage with your hands, stirring until the juice comes out.

The jars are thoroughly sterilized, spices and bay leaves are placed on the bottom. Place prepared cabbage in them.

Place the water on the fire, heat it up, dissolve salt and sugar in it and add vinegar. Bring to a boil and pour marinade into jars of cabbage. Cover with lids and sterilize.

Liter jars of red cabbage salads are sterilized for fifteen minutes.

Sterilized jars are rolled up, turned upside down, wrapped warmly and left for a day.

Store in a cool, dry place.

Preparing Ingredients

Pickled cabbage in a jar is considered a win-win option for most housewives. This method of canning has many advantages over more traditional pickled vegetables, and also makes it possible to prepare heads of cabbage along with apples, beets, bell peppers, tomatoes, onions, etc. In addition, thorough sterilization makes it possible to store the winter product throughout the year .

What helps pickled cabbage the most in the autumn and winter is careful preparation of all ingredients to crunch appetizingly and share an abundance of flavors. It begins at the stage of selecting vegetables, long before the main stages of preparation. The selection of the right heads of cabbage is approached with the utmost rigor.

For cooking, one of the various varieties of red (cauliflower) cabbage is selected, distinguished by lilac, red or slightly blue color.

Their taste characteristics are almost the same, so the choice should be made on the variety whose color scheme will best combine with other ingredients in the winter salad.

In order to prepare the product efficiently and according to all the rules, you should choose only fully mature vegetables. Selecting a good head of cabbage for a dish is not difficult: it should be large, elastic and hold its shape when squeezed. A home-grown vegetable grown without any chemical protection is best suited for this, but it is also advisable to use store-bought heads of cabbage purchased only in specialized stores.

Important! Only mid-season or late varieties of cabbage can be pickled. Dishes from the early ones do not have the necessary aroma and taste, and their shelf life does not exceed several months.

When choosing cabbage, you should definitely pay attention to the condition of the leaves. They should be dense and difficult to separate. It is worth refusing heads of cabbage with traces of pest damage or with foci of putrefaction. Often such fruits acquire bitterness or an uncharacteristic taste that distorts the final taste of the twists.

The following is the pre-preparation procedure. The fruits must be thoroughly cleaned of soil residues under running cold water and then dried at room temperature. After this, several upper layers of leaves are cut off from the heads of cabbage and the stalk is removed. At the very end, each piece of cabbage must be thoroughly chopped into small strips, or into a square piece.

The main problem of all pickled dishes is a rather rough structure, which is most often observed when preparing cabbage heads. Therefore, the main ingredient needs to be slightly softened: to do this, the crushed leaves need to be ground with a small handful of salt.

If you are afraid of oversalting the dish, you can replace the procedure by scalding the chopped vegetable in boiling water for 15 minutes. After this, the dish will be especially tender, but at the same time it will look bright and have an appetizing crunch - as they say, you will lick your fingers.

Simple red cabbage salad for the winter

A delicious salad that is great for stimulating your appetite and can be prepared in just one hour.

Ingredients:

Red cabbage – 1 kg.
Meaty sweet pepper – 1 kg.
Onions – 2 pcs.
Filtered water – 1 l.
Vinegar 9% - 30 ml.
Salt – 2 tablespoons
Sugar – 1 glass
Dill seeds - ½ teaspoon.

Preparation:

The cabbage is chopped into thin strips.

Peppers are cut into thin strips or half rings.

Red cabbage salads turn out especially tasty if the bell pepper included in their recipe is slightly softened before cooking. To do this, pour hot water over the pepper for five minutes and then cool in cold water.

The onion is cut into thin half rings.

Place the prepared vegetables in a large container and mix, kneading with your hands, until the juice is released. Place the salad in pre-sterilized jars.

Prepare the marinade. Heat the water and dissolve salt and sugar in it, add dill seeds and bring to a boil. Then remove from heat and add vinegar.

Pour the hot marinade over the salad in jars and roll it up.

The prepared winter preparation is wrapped warmly, turning the jars upside down, and left for two days.

Store in a cool place.

Cabbage is a storehouse of vitamins

Any vegetables grown on environmentally friendly soil and without the use of nitrates contain a huge amount of vitamins. Cabbage is no exception.

Red cabbage is rich in vitamins B, A, PP, and beta-carotene. It is absolutely calorie-free - per 100 grams of vegetable there are only 30 kcal. Another plus is that it contains anthocyanins, which are a powerful antioxidant. It is thanks to them that cabbage acquires a red tint. With its regular use, the skin is rejuvenated and the body is cleansed.

You can prepare vegetables for the winter in different ways. It turns out very tasty if you pickle it or prepare salads. There is no need to mention Georgian cabbage and traditional pickled cabbage. There is only one condition - compliance with the rules of preservation and sterilization.

Winter red cabbage salad with apples

A very tasty winter vegetable preparation prepared according to this recipe is lightly sour, characteristic of apples, and aromatic.

Ingredients:

Cabbage – 5 small forks
Sour apples – 1 kg.
Onion – 3 pcs.
Salt – 1 glass
Parsley seeds – ½ teaspoon
Coriander seeds – ½ teaspoon
Dill seeds - according to preference.

Preparation:

The cabbage is chopped into thin strips.

Apples, having cut out rosettes with seeds, are cut into thin slices.

The onion is cut into thin half rings.

Place the prepared vegetables in a large container, add salt and spices and mix, kneading with your hands, until juice appears.

Transfer the prepared cabbage into a large enamel pan in layers, alternating with apple slices. A pressure is placed on top and left in a warm place for three days.

The prepared salad is placed in jars and sterilized for twenty minutes.

Then they roll it up, turn it upside down, wrap it warmly and leave it for a day.

The finished winter preparation is stored in a cool place.

Recipe Variations

The classic recipe for red cabbage for the winter can be changed at will, supplemented with various ingredients. In this case, you get several options for tasty and healthy vegetable snacks for the winter.

Acute

Fans of spicy dishes will appreciate the appetizer made from cabbage and other vegetables.

For the recipe you need:

cabbage forks weighing 1 kg;
2 pcs. medium-sized carrots and red beets;
6 cloves of garlic;
2 tbsp. l. salt without a slide;
1 tbsp. Sahara;
0.5 tbsp. sunflower oil;
the same amount of 9% vinegar;
1 tbsp. l. hot red pepper (ground);
1 liter of water;
4 peas each of black and allspice.

Prepare the snack like this:

Cabbage is cut arbitrarily - shredded into ribbons or cut into large cubes.
To make the appetizer look more elegant, beets and carrots are chopped on a special Korean grater. Garlic is cut into thin slices.
All vegetables are mixed in a large bowl or pan and placed in sterilized jars.
The spices are mixed in a separate plate and distributed evenly among the jars.
Prepare the marinade: dissolve salt and sugar in 1 liter of water, bring to a boil, add vinegar and oil, heat for no more than a minute and remove from heat.

The marinade should cool to about 80°C. After this, it is evenly distributed among the jars and sealed tightly with metal lids.

Pickled

Red cabbage is also very tasty when pickled. Vegetables prepared this way are considered healthier, since no vinegar or other preservatives are used for preparation.

Important! This product can only be stored in the cold. Owners of private houses place containers with cabbage in the basement, and residents of city apartments use the balcony for this purpose.

You will need the following ingredients:

5 heads of cabbage;
1 kg of sour apples (ideally Antonovka);
3 large onions;
1 tbsp. rock salt;
Dill seeds.

Step-by-step preparation:

The forks are divided in half and then chopped into thin strips. The washed apples are cut in half and the seeds are removed. There is no need to peel the fruit, just chop it into slices. The peeled onion is cut into half rings.
Cabbage, onion and dill seeds are mixed in a separate container. Vegetables are salted and lightly kneaded with your hands.
The vegetable mixture is placed in a tall enamel pan or bucket. First add a layer of cabbage, then a layer of apples and continue until the container is full.
The workpiece is lightly crushed by hand, pressure is placed on top and left in a warm place for three days.

After this time, the vegetable preparation is laid out in separate jars, covered with plastic lids and stored in a cool place.

Canned in pieces

If the cabbage is too hard to shred, you can preserve it in pieces. This will not spoil the taste of the vegetable. On the contrary, the workpiece will turn out very juicy and crispy.

Required ingredients:

8 kg red cabbage;
1 medium horseradish root;
3 table beets;
1 large head of garlic;
4 liters of water;
2 tbsp. vinegar 9%;
1 tbsp. table salt and sugar;
3 pcs. bay leaf.

Preparation:

The washed forks are divided into portions so that the leaves do not fall apart.
Peeled horseradish root is grated or crushed in a blender. Garlic is cut into thin slices or strips.
Sterilized three-liter jars are filled with a vegetable mixture. First lay out a layer of cabbage, then a layer of garlic and horseradish, then cabbage again. Layers alternate until the jar is full.
Prepare the dressing separately: dissolve salt and sugar in water, and after boiling, add grated beets. Spices are added to the same liquid, boiled for 5 minutes, and vinegar is poured at the end of cooking.

The marinade is cooled slightly and distributed evenly among the jars. Sterilize the containers 25 minutes after boiling in a pan of boiling water, placing a napkin on the bottom. After the container is rolled up, turned upside down and cooled at room temperature.

With vinegar

There is a quick recipe for pickling red cabbage with vinegar. Cumin is also added to the snack, which gives it an unusual taste and aroma.

For preparation you will need:

1 kg cabbage;
50 g fine rock salt;
2 tbsp. l. vinegar 9%;
60 g sugar;
3 tbsp. l. sunflower oil;
1 liter of water;
3 bay leaves;
4 black peppercorns;
1 tsp. cumin.

Prepare the snack like this:

First, finely chop the cabbage and place it in a deep container. Season the vegetable with half the salt and cumin, knead lightly with your hands and add peppercorns.
The chopped cabbage should stand in the refrigerator for 5 hours.
Meanwhile, prepare the brine: pour water into a thick-bottomed pan, add the remaining salt, bay leaf and sugar. Stir the liquid and bring to a boil.
The cabbage that has released its juice is placed in dry, sterilized jars. The vegetable is compacted and poured with hot brine. Vegetable oil is poured on top.

The finished appetizer is covered with a nylon lid and left for a day in the refrigerator, after which the dish is served.

With raisins

The combination of red cabbage and raisins is considered very tasty. Dried fruits add sweetness to the vegetable and increase the nutritional value of the dish.

For a serving of salad prepare:

300 g cabbage;
1 carrot;
1 medium apple;
70 g raisins;
salt, ground pepper and sugar to taste;
2 tbsp. l. vinegar 9%;
1 tsp. honey;
50 ml sunflower oil;
greenery.

Step-by-step preparation:

The cabbage is finely chopped, sprinkled with salt and sugar and kneaded with your hands so that the vegetable releases a little juice.
The marinade is prepared separately: vegetable oil is mixed with honey and vinegar.
The washed apple and peeled carrots are grated on a coarse grater and added to the cabbage along with raisins.

The vegetable mixture is poured with marinade, mixed thoroughly and placed in jars. This appetizer is stored in the refrigerator and served at least a day later.

With sweet pepper

Bell pepper will help make a vegetable snack even more tasty and healthy. It tastes great with cabbage, and if you take a yellow or green vegetable, the dish will look very attractive.

Products you will need:

2.5 kg cabbage;
2 large bell peppers;
300 g onions;
1 tbsp. l. chopped dill;
2 liters of water;
2 tbsp. l. Sahara.

The dish is prepared like this:

The washed cabbage is chopped or chopped with a knife into thin strips. Peeled onions are cut into half rings.
The pepper, peeled from the stalk and seeds, is blanched in boiling water for 5 minutes and then cooled in ice water.
All vegetables are thoroughly mixed and lightly crushed with your hands. At the same stage, add salt, sugar and dill.
The workpiece is placed tightly in clean jars and sterilized for half an hour. No additional ingredients are required, and the water specified in the recipe is used to fill the pan in which the dish is sterilized.

After this, the jars are rolled up with metal lids, turned over and cooled. After this, the workpiece is transferred to a cool place for storage. It is not recommended to wrap rolled up jars, as this will cause the cabbage to become soft and lose its beneficial properties.

With beets

The combination of red cabbage and beets is considered one of the most successful. Beetroot juice gives the snack a very deep, beautiful color and a sweetish taste.

For preparation you need:

1 head of cabbage;
1 medium-sized beetroot;
1 carrot;
2 medium heads of garlic;
75 g sugar;
50 g salt.

Ingredients for marinade:

1 liter of water;
2 tbsp. l. salt;
3 tbsp. l. Sahara;
130 ml vegetable oil;
4 tbsp. l. vinegar 9%;
Add your favorite spices if desired.

Step-by-step preparation:

Thinly shredded cabbage is placed in a single layer in a pan. Beets cut into thick strips are placed on top.
Add grated carrots and finely chopped garlic to the vegetables.
Salt and sugar are poured on top. Cover the pan with a large plate or lid, put pressure on it and leave for 2-3 hours.
Meanwhile, prepare the marinade. Salt, sugar and spices are dissolved in boiling water. When the liquid has boiled for 3 minutes, add oil and vinegar and boil for another 15 minutes, stirring constantly.
Pour the prepared marinade over the vegetables in the pan, cover again and leave for a day, but without any pressure.

After this, the vegetable mixture is distributed into sterilized jars, closed with lids and left in the refrigerator for several days.

Red cabbage salad “From the mother-in-law”

The salad received this name because it turns out so tasty that the recipe is passed down in families from the eldest housewife to the youngest through generations.

Ingredients:

Red cabbage – 1 head
Large carrots – 2 pcs.
Garlic – 5 cloves
Salt – 2 tablespoons
Vinegar 9% - 1 glass
Water – 1 l.
Vegetable oil – 5 tablespoons.

Preparation:

Cabbage and carrots are chopped, garlic is grated on a fine grater. Everything is mixed.

Place tightly in a jar.

Prepare the brine. Bring water and salt to a boil, add oil and bring to a boil again, add vinegar.

Hot brine is poured over the cabbage.

Storage Features

Pickling is considered the best way to long-term food storage , which allows you to stock up on vegetables for future use throughout the cold season. However, even today many housewives still do not know how long such twists can retain their freshness. According to generally accepted standards, if the entire preparation process is strictly followed, a pickled dish can be stored for at least 12 months.

Did you know? Red cabbage varieties are considered healthier than white cabbage varieties. They contain twice as much vitamin C, as well as an increased concentration of trace elements and other important substances.

However, to do this, the twists should be stored in a cool and dark place, away from direct sunlight. It is best to place the jars in a cellar, vegetable store or basement, at a temperature no higher than +15°C. In such conditions, with moderate humidity, they are able to maintain their freshness for 2-3 years.

Pickled red cabbage is an excellent alternative to the boring white varieties. This vegetable is no less aromatic, and at the same time makes it possible to get a particularly bright dish that can please not only the stomach, but also the eye. Use the recipes listed above, and your pickles will deserve the best review.

Spicy red cabbage salad for the winter

A salad prepared according to this layout will appeal to everyone, but especially to lovers of savory snacks.

Ingredients:

Red cabbage – 1 kg.
Carrots – 2 pcs.
Small beets – 2 pcs.
Garlic – 2 heads
Sugar - glass
Salt – 2 tablespoons
Vegetable oil – 130 ml.
Vinegar 9% - ½ cup
Black peppercorns - 5 pcs.
Allspice black pepper – 3 pcs.
Ground red pepper – 1 tablespoon
Water – 1 liter.

Preparation:

Cabbage is chopped into cubes or ribbons. Washed and peeled root vegetables are grated on a coarse grater. Peeled garlic is cut into thin rings.

The prepared ingredients are mixed in a large container with spices and placed in sterilized jars.

Heat water in a saucepan, add sugar and salt, heat until completely dissolved, pour in vinegar and oil, bring to a boil and cook for half a minute. Cool slightly and pour in the vegetables in the jars.

The jars are rolled up, wrapped warmly, turned upside down, and left to cool completely.

Store in a cool place.

Culinary secrets

Even a housewife who has no experience in home canning can close several jars of red cabbage salad for the winter. The culinary secrets that we hasten to share with readers of the New Domostroy website will allow you to get results that will not disappoint.

Always remove the top leaves from the cabbage. They perform a protective function and are usually lethargic and dirty. The head of cabbage also needs to be washed and dried with a towel.
The more carefully the cabbage is chopped, the tastier and more beautiful the finished salad will be. Experienced housewives use a special grater to chop this vegetable. This device allows you not only to obtain small and even cabbage strips, but also to speed up the process of preparing the salad.
The other vegetables included in the salad are also carefully chopped, otherwise its appearance will leave much to be desired.
The technology for preparing cabbage salad can be different. Sometimes the vegetable mixture is poured with a hot marinade or stewed before placing in jars. More often, vegetables are placed raw in jars, then the containers with the snack are sterilized in a water bath or in the oven.
Jars for salad prepared for the winter must be washed with soda. If the recipe does not provide for sterilization of snacks in jars, then the container must first be sterilized.

Under nylon covers, red cabbage appetizers are stored in the refrigerator for no more than two months. For longer storage, jars are sealed with metal lids. Hermetically sealed canned food can be stored at room temperature, although they will be more comfortable in a cool place.

You might be interested in red cabbage salad recipes designed to be eaten immediately after preparation.

Red cabbage salad with pumpkin and apples for the winter

The salad prepared according to this recipe from Romanian housewives turns out to be very tasty and also filling.

Ingredients:

Red cabbage – 1 kg.
Sweet bell pepper – 0.5 kg.
Sweet and sour apples – 0.25 kg.
Pumpkin – 0.25 kg.
Onions 2 pcs.
Water – 1 l.
Salt – 2 ½ tablespoons
Sugar - glass
Vinegar 9% - ½ cup
Dill seeds – ½ teaspoon
Garlic – 5 cloves
Bay leaf - 1 leaf in each jar.

Preparation:

The cabbage is chopped. Onions are cut into thin half rings, peppers into strips or small squares, apples into thin slices, pumpkin into thin strips, garlic into thin circles.

It is better to package red cabbage salad prepared for the winter in half-liter jars - this way it will be eaten at one time.

The prepared ingredients are mixed with salt in a large container, carefully so as not to destroy the apple slices, kneading them with your hands. Place in sterilized jars, placing a bay leaf on the bottom of each.

Dissolve sugar in water, bring to a boil and add vinegar. Pour the hot marinade over the salad and roll it up. The prepared product turns out even tastier if it cools slowly. Therefore, the jars are turned upside down and wrapped warmly, leaving them like that for two days.

Store the workpiece in a cool place.

Pickled red cabbage

Autumn is a wonderful time of year when you can make tasty, juicy and beautiful preparations. Pickled red cabbage for the winter according to this recipe will decorate any table or complement a vegetable salad. The cooking process is no different from white sourdough.

Products:

cabbage - 5-6 kg;
peppercorns - 40 g;
grapes - 2 kg;
apples - 2 kg;
grape leaves - 300 g;
salt for canning to taste.

Preparation procedure:

Wash the cabbage, cut the stalk and remove the surface inedible leaves. Chop into strips. Place the main ingredient in a large saucepan, add plenty of salt and mash.
Rinse the apples, remove the seeds and cut into slices.
Sort the grapes, wash thoroughly and dry. Remove spoiled and unedible fruits.
For fermentation, it is recommended to take a food bucket or basin. Cover the bottom with grape leaves, if there are none, then with cabbage leaves. Then the prepared ingredients are laid out in layers.
The procedure is carried out until all components are exhausted. Each of the new layers must be pressed tightly with your hands. Place grape leaves on top, cover and leave in a warm place for 4 days.
Place in sterile jars with a screw cap, roll up and put in the refrigerator. The dish will be completely ready for consumption in 40-45 days.

How to make it quickly?

Five minutes . Add fresh ginger root, grated on a fine grater, to the finished cabbage, 2-3 tablespoons per jar. A quick, original and very simple appetizer is ready.
Lenten salad.
Chop 50 g of pickled cucumbers and an onion, add to the rest of the ingredients.
Season with oil, salt and pepper, mix everything and serve.
Pies from ready-made dough with cabbage . Heat a frying pan with vegetable oil, add 400 g of salted cabbage there and fry for 15 minutes, stirring occasionally. Add 2 tablespoons of tomato paste and fry for another 5 minutes. The filling is ready, form the pies and fry on both sides.

Tip : Ready-made dishes can be served in portioned plates, garnished with herbs and a small amount of fresh vegetables.

We recommend looking at our other articles with recipes for red cabbage dishes: Korean style, as well as Czech stew.

The benefits of salted red cabbage vegetables

Purple cabbage contains more vitamin A than regular cabbage (you can find out how red cabbage differs from white cabbage here). And by eating 200 g of this vegetable, you will provide your body with 89% of the daily requirement of vitamin C. It also contains much more fiber than the same cabbage. A large amount of anthocyanin, a natural antioxidant that fights cancer, normalizes the number of leukocytes in the blood, strengthens blood vessels, and prevents premature aging.

Cabbage also contains:

vitamins K, E, PP, group B;
phosphorus;
magnesium;
potassium;
calcium;
iodine;
copper;
silicon;
iron;
manganese;
amino acids;
phytoncides;
carbohydrates;
Sahara;
enzymes;
bioflavonoids.

Thus, red cabbage has a positive effect on blood pressure, thyroid function, and kidney function . This vegetable contains a lot of non-digestible dietary fiber, so it keeps you feeling full for a long time.

Cabbage contains 20 kcal per 100 grams, 2 grams of protein, 0 grams of fat, 6 grams of carbohydrates.

Read in detail about the benefits of red cabbage and the possible harm from eating the vegetable here, and from this article you will learn about which varieties of red cabbage are the best.

Selecting and preparing cabbage

For pickling, medium-late and late varieties of vegetables are bought or planted in the garden.

Most Popular:

GAKO 741. Medium late variety. The heads of cabbage are flat-round in shape, weighing up to 3 kg. Purple-gray leaves with a waxy coating. The taste is pungent with a slight bitterness, which disappears during long-term storage. Cabbage stays well until spring.
Benefit F1 . Mid-season hybrid with good taste. Resistant to crop diseases. Round-shaped heads of cabbage grow up to 2.5 kg. The leaves are red-violet.
Rodima F1. Late-ripening Dutch hybrid, suitable for long-term storage and processing. Large dark red heads of cabbage grow up to 4 kg. Juicy, crispy leaves stay fresh for a long time.
Firebird. Mid-season variety. The dense heads of cabbage have a short stalk, the leaves are bright red-violet in color and have a juicy, sweet taste.
Varna F1. Late hybrid of Japanese selection, resistant to drought. Dark red, elongated heads of cabbage grow up to 3 kg in weight. The taste of the leaves is excellent.

Basic recommendations:

For pickling, choose large, dense heads of cabbage.
Remove the top leaves. Inspect the vegetable for the presence of rotten places.
For chopping, use a wide knife or a special grater: this type of cabbage has thick and coarse leaves.
In order for the vegetable to release juice, it is not only crushed, but also crushed with a masher.