Red cabbage is often used in fresh seasonal salads - with excellent taste, this vegetable can decorate any table. However, undeservedly little attention is paid to winter preparations from this type of cabbage and in vain, because in addition to the fact that this original appetizer is remarkably kept, its taste in marinated form, as well as juicy and crispy leaves, will be appreciated even by the most demanding gourmets.
Selection and preparation of ingredients
When starting to choose the most suitable head of cabbage, you should know that the best time for pickling is the beginning of October, when the forks of cabbage of this species reach the desired degree of maturity. It is also worth paying attention to the absence of various damages, deformations or signs of rot on the vegetable. To give the finished product more softness, it is recommended to grind the leaves either with salt or lower them in boiling water for 5-10 minutes before starting to cook.
Did you know? According to Longo's dream book, pickling cabbage in a dream means the quick fulfillment of a long-standing desire or dream in real life.
Recipes for harvesting pickled red cabbage for the winter
The preparation of red cabbage has many ways and recipes for pickling - from the fastest and easiest, quite suitable even for people who are taking up this business for the first time, to complex ones, with the addition of many additional ingredients. Be that as it may, all these recipes have one thing in common - the incredible spicy taste of the succulent leaves of the blanks. They allow you to add a tasty and quick snack to the table at any time, which everyone will like.
Classic recipe
2 cans of 1 l40 min
red cabbage
1–1.5 kg
vegetable oil
6 tbsp. l
Nutritional value per 100 g:
- The head of cabbage is cut into several parts and finely chopped using a shredder or knife.
- Peel the garlic and put one slice into prepared sterilized jars.
- One bay leaf is placed in each jar; pepper or cloves can also be added to taste. All watered 2 tbsp. l sunflower oil.
- Finely chopped cabbage is laid on top (loosely and not just under the throat of the can - there should be room for the marinade).
- For marinade, salt, sugar, vinegar are added to boiling water, and for spiciness, pepper can be added if desired.
- After the marinade is ready, it is poured into cans in a boiling state.
- The jars are rolled up with sterilized lids and turned over - in this state they cool at room temperature.
- After cooling completely, the cans are cleaned in a cool, dark place.
Video recipe
In Korean
half liter can 40 min
fresh red cabbage
0.5 kg
vegetable oil
2 tbsp. l
Nutritional value per 100 g:
- Cabbage is chopped thinly, slightly poured and wrinkled thoroughly with your hands before saping.
- Carrots are peeled, rubbed on a special grater for Korean carrots and added to the cabbage.
- To vegetables are added spices (coriander, a mixture of peppers and garlic cloves, passed through a crush), sugar and vegetable oil, salt.
- Next vinegar is poured. Everything is thoroughly mixed.
- The container with cabbage is covered with a lid and placed in the refrigerator for at least half an hour. Before serving, the dish is decorated with fresh herbs.
Georgian beetroot
3 cans of 1 l50 min
fresh red cabbage
1 kg
celery stalk
2-3 pcs.
basil, mint, cloves
a pinch
Nutritional value per 100 g:
Boiled beets are peeled and cut into thin circles.
The head of cabbage is cut in half and cut into large pieces, after which it is disassembled into leaves by hand and placed in a prepared deep dish.
The celery greens are finely chopped, the garlic is peeled and added to the cabbage slices.
After this, cabbage is mixed with beets and spices, and then all the ingredients are thoroughly mixed.
For marinade, pepper, salt, vinegar and sugar are added to boiling water, after which it is boiled until tender. Vegetables are poured with hot marinade.
The workpiece fits snugly into pre-sterilized jars and is poured with marinade. Banks are rolled up with pre-boiled lids.
Banks are turned over and left to cool completely, after which they can be stored in a dark place with a cool air temperature.
Boiled beets are peeled and cut into thin circles.
The head of cabbage is cut in half and cut into large pieces, after which it is disassembled into leaves by hand and placed in a prepared deep dish.
The celery greens are finely chopped, the garlic is peeled and added to the cabbage slices.
After this, cabbage is mixed with beets and spices, and then all the ingredients are thoroughly mixed.
For marinade, pepper, salt, vinegar and sugar are added to boiling water, after which it is boiled until tender. Vegetables are poured with hot marinade.
The workpiece fits snugly into pre-sterilized jars and is poured with marinade. Banks are rolled up with pre-boiled lids.
Banks are turned over and left to cool completely, after which they can be stored in a dark place with a cool air temperature.Video recipe
With plums
2 cans of 1 l30 min
red cabbage
2 kg
allspice
10 pieces.
Nutritional value per 100 g:
- Cabbage is cut into several parts and finely chopped.
- The chopped vegetable is dipped in boiling water and blanched for about 2 minutes.
- The optimal variety will be plums of blue or purple varieties. Strong and ripe are selected from them, on the one hand a cut is made on them.
- In this form, the fruit blanched no more than 1 minute.
- Each jar contains 2 pieces of plum, and the rest of the space is completely filled with cabbage.
- During the preparation of the marinade, salt and sugar are added to the boiling water, as well as spices and a bite.
- The marinade is boiled until the salt is completely dissolved, after which it is evenly poured into jars of cabbage. Cans are covered with lids and placed in a large container with boiling water for sterilization (half-liter - 12 minutes, liter - 15 minutes).
- The cans are rolled up and kept warm until they cool completely, after which they are cleaned in a cool, dark place.
Video recipe
Important! Table vinegar in the marinade can be replaced with apple or wine. Opponents of vinegar in any form can use citric acid or lemon juice.
Quick Recipe for Pickled Red Cabbage
2 cans of 1 l30 min
red cabbage
1 PC.
black peppercorns
15 pcs.
allspice
7 pcs
Nutritional value per 100 g:
- The head of cabbage is cleaned of damaged or broken upper leaves, cut into several parts and finely chopped with a knife or shredder.
- The chopped vegetable fits tightly in a jar - for this, each layer is rammed with a pusher or a fist.
- To prepare the marinade, spices (bay leaves, black and allspice, cloves, cinnamon), as well as salt and sugar are poured into boiling water. After boiling for five minutes, vinegar is poured into the marinade.
- The workpiece is poured with marinade (you can use boiling water or let it cool down first).
- You can eat cabbage after 2-3 days.
Video recipe
Features of storage of blanks
The storage procedure for pickled cabbage is not particularly difficult:
- glassware, wood or enameled glassware will be most suitable;
- a lower temperature regime will be required (for example, refrigerated storage is well suited);
- Avoid direct sunlight on the container with this product.
Did you know? Red cabbage is widely used as a natural food coloring for creams and sauces.
To make pickled red cabbage according to one of the recipes will not be very difficult even for beginners, but the result will exceed all expectations. Indeed, in addition to excellent taste characteristics, the pickled product has a number of useful properties, is able to saturate the body with necessary vitamins and strengthen immunity, which is especially true in winter.
