Crispy cabbage for the winter: 6 recipes

Dedicated to lovers of delicious homemade preparations! Today the editors of “With Taste” decided to tell you how to prepare juicy and crispy cabbage for the winter. Catch 6 recipes this chic snack that always comes in handy.

This collection contains a variety of ways to prepare cabbage. Cover it with just the marinade or add more vegetables (carrots, tomatoes, cucumbers or beets). The result will still be amazing.

Juicy and crispy cabbage for the winter: 6 cooking methods

Preparation with beets

Required ingredients:

• 1.5 kg white cabbage
• 1 large beet
• 6 teeth garlic
• 1 chili pepper
• 1 liter of water
• 2 tbsp. l. Sahara
• 2 tbsp. l. salt
• 6 allspice peas
• 3 bay leaves
• 0.5 stack. apple cider vinegar

Cooking method:

1. Remove the top leaves from the cabbage. Cut them into large squares. We clean the beets. Cut it into thin slices.
2. Peel the garlic. Grind it using a press. Wash the hot pepper thoroughly. Cut it into rings.
3. Mix all prepared ingredients. Fill sterilized jars with the resulting vegetable mass.
4. Prepare the marinade. Pour water into the pan. Add sugar and salt. Add allspice and bay leaves. We send the pan to the fire. Bring its contents to a boil.
5. After 2 minutes, remove the pan from the heat. Pour apple cider vinegar into the slightly cooled mixture. Mix well. Pour warm marinade over vegetables in containers.
6. Close the jars tightly with lids. Leave them in the kitchen until they cool completely.

Eggplant salad

Required ingredients:

• 1 kg eggplants
• 500 g white cabbage
• 100 g carrots
• 4 teeth garlic
• 2.5 tbsp. l. salt
• 150 ml apple cider vinegar
• half a hot pepper

Cooking method:

1. Wash the eggplants thoroughly. Remove the stalks. Cut them lengthwise into strips. Place the eggplants in boiling water. Add a little salt.
2. Boil the blue ones for 5 minutes. Place the vegetables in a colander. Let them cool. Cut the eggplants into large cubes.
3. Finely chop the cabbage. Peel the carrots. Grate it on a fine grater. Peel the garlic. Chop it finely. Wash the hot peppers. Cut it into small pieces.
4. Combine cabbage with carrots, garlic and pepper in a large container. Add vinegar. Mix all the ingredients.
5. Place the vegetable mixture in sterilized jars, alternating its layers with eggplants. Close the containers. We put them away for further storage in a cool place or in the refrigerator.

Spicy red cabbage

Required ingredients:

• 500 g red cabbage
• 500 ml water
• 100 ml table vinegar
• 40 ml vegetable oil
• 2 bay leaves
• 1 clove bud
• 2 black peppercorns
• 2.5 tbsp. l. salt
• 1.5 tbsp. l. Sahara

Cooking method:

1. Remove the top leaves from the cabbage. Cut it into 4 parts. Remove the stalk. Shred the cabbage into small strips. Place it in a deep container.
2. Add 1 tsp to the cabbage. salt. We knead it with our hands. Cover the container with a lid and leave it at room temperature for 4 hours.
3. Let’s make the marinade. Pour water into the saucepan. Add sugar and remaining salt. Add bay leaves, black pepper and cloves. Place the saucepan on the fire
4. Bring the marinade to a boil. Keep it on fire for 5 minutes. Then remove the marinade from the stove. Add vinegar. Mix thoroughly.
5. Place the cabbage in sterilized jars, not compacting it too tightly. Pour boiling marinade over the vegetable, not reaching 1 cm to the edge.
6. Heat vegetable oil over moderate heat until hot. Pour it over the top of the cabbage. We close the jars with lids.
7. Turn the containers upside down. We wrap them in blankets. Leave the cabbage in the kitchen until it cools completely.

Appetizer with tomatoes

Required ingredients:

• 400 g tomatoes
• 150 g white cabbage
• 1 tbsp. l. table vinegar
• 2 teeth garlic
• 1 tbsp. l. Sahara
• 1 bay leaf
• 0.5 tbsp. l. salt
• 2 sprigs of dill
• 1 sprig of parsley

Cooking method:

1. Wash the dill and parsley. Peel the garlic. Cut it into slices. Place herbs, garlic and bay leaf on the bottom of a sterilized jar.
2. Wash the tomatoes thoroughly. Finely chop the cabbage. We put them in layers in a jar, filling it to the very top.
3. Pour boiling water into the container. Cover it with a lid. Leave the jar for 20 minutes at room temperature. Then pour the liquid into a saucepan.
4. Bring the water from the jar to a boil. Then pour it over the cabbage and tomatoes again. We wait another 20 minutes. Pour the liquid back into the pan.
5. Add salt and sugar to the water. Bring it to a boil and remove from the stove. Pour vinegar into the marinade. Pour the resulting boiling mixture over the contents of the jar.
6. Close the container tightly with a lid. Turn it upside down. Wrap the jar with a towel. Leave it in the kitchen to cool.

Cabbage with bell pepper

Required ingredients:

• 2 kg white cabbage
• 2 kg sweet pepper
• 1 liter of water
• 3 teeth garlic
• 150 ml table vinegar
• 150 ml vegetable oil
• 2 tbsp. l. salt
• 0.5 tbsp. l. Sahara

Cooking method:

1. We clean the cabbage from the top leaves. Chop it finely. Wash the bell pepper thoroughly. Remove stems and seeds. Cut it into strips.
2. Peel the garlic. Cut it into slices. In a large container, combine cabbage with pepper and garlic. Mix everything well.
3. Prepare the marinade. Pour water into the pan. Add salt and sugar. Boil the mixture for 5 minutes. We remove it from the fire.
4. Add vinegar and sunflower oil to the marinade. Mix everything thoroughly until smooth.
5. Fill sterilized jars with vegetable mixture. Pour boiling marinade over everything. Place the jars in a saucepan, the bottom of which is covered with a towel.
6. Pour water into the pan, which should reach the shoulders of the containers. We send her to the fire. Sterilize the jars for half an hour.
7. Close the containers tightly. Let’s turn them over. We wrap the jars with a blanket. We leave them to cool in the kitchen for 24 hours.

Cucumber salad

Required ingredients:

• 1 kg white cabbage
• 700 g fresh cucumbers
• 300 g carrots
• 2 tbsp. l. Sahara
• 1.5 tbsp. l. salt
• 100 ml apple cider vinegar
• 8 teeth garlic
• 120 ml vegetable oil

Cooking method:

1. Finely chop the cabbage. Place it in a saucepan. Add sugar. Knead the cabbage with your hands.
2. We wash the cucumbers. Let’s dry them. Cut the cucumbers into small pieces. Peel the carrots. We grate it. Add vegetables to cabbage.
3. Peel the garlic. We pass it through the press. Add it, salt and vegetable oil to the vegetables. Mix thoroughly. Cover the pan with a lid. We leave it in the kitchen for 3 hours.
4. We send the pan to the fire. Bring its contents to a boil. Boil the vegetables for 15 minutes, setting the heat to minimum.
5. Remove the pan from the stove. Pour vinegar into it. Mix everything thoroughly. Place the hot salad in sterilized jars. We close them. Leave in the kitchen until completely cooled.

By following these cooking techniques, you will be able to stock up on the perfect snacks for the winter. Despite the fact that all recipes use the same main ingredient, the preparations will differ in appearance and taste. What they will have in common is a strong crunch and an unparalleled aroma.