There are a huge number of variations and methods of canning cabbage on the Internet. And I decided to collect the best that can be hidden in jars of all, in this article. After all, few people want to translate products year after year in order to find the very recipe from which saliva will flow like a river.
Ways to preserve cabbage for the winter in jars
There are two main conservation methods. All of them, to some extent, are aimed at preserving the whole usefulness of your favorite vegetable. But it does give a good taste.
The first, most famous way is fermentation.
For this, dense heads of cabbage, preferably late varieties, are the best suited. Cabbage is fermented due to the fermentation of the juice-brine released from it. Properly prepared in this way, it is stored for a very long time, it is practically not afraid of any damage with proper storage. It is necessary to store at a temperature of 2-4 degrees, hermetically rolled up in jars.
The second way that comes to our aid to preserve a vegetable is pickling.
When marinating, a marinade is used, often obtained from a mixture of water, vinegar, flavor enhancers and sunflower oil. Cabbage is salted, kneaded, mixed at will with other vegetables, the type of which depends on the recipe. The prepared mixture of cabbage and vegetables is poured with marinade, sterilized, preserved in jars, preferably under tin lids.
How to preserve winter preparation for borscht
In winter, fresh cabbage is not always at hand in order to cook delicious homemade borscht. This is where the preparation for borscht comes in handy. It is prepared quite simply:
- 3.5 kg red tomatoes
- 3 kg late cabbage
- 10 fleshy sweet peppers
- A bunch of optional parsley with dill
- 2 tablespoons of table salt
- Vinegar 9% - 40 milliliters
We need tomatoes for cooking tomato juice. We cut the tomatoes into slices, put them either through a meat grinder or through a juicer. Who is more comfortable. Bring the resulting juice to a boil and add salt.
Cabbage with pepper cut into strips. Greens must be chopped.
Pour into boiling water, bring to a boil. Don't forget to stir. After boiling, let it boil for 10 minutes, then add the chopped greens, pour in the vinegar. All ingredients must be boiled together for about 5 minutes.
Pour the finished hot blank into sterile and dry jars, tighten the lids.
Winter preservation with aspirin
You will need:
- White cabbage of late varieties - 6 kilograms
- Carrot - 1.5 kg
- Water - 4.5 liters
- Bay leaf - 5-6 pieces
- Allspice - 10-15 peas
- Sugar - 400 grams
- Salt - 200 grams
- Vinegar 9% - 45 milliliters
There is nothing complicated in cooking. We cut the heads of cabbage into thin strips, chop the carrots on a grater. We pour one to the other, mix. Just be careful, don't wrinkle. Extra juice in this option is not needed.
Now we need a brine. And it is prepared as follows - boil water, throwing spices into it. After boiling, add vinegar, leave to cool.
We lay out the cabbage with carrots in pre-sterilized jars of 3 liters each, pour in the cooled brine. We put 2 tablets of acetyl acid in each jar. It remains only to roll up the cans well and send them to the cellar.
Prescription without sterilization
Do you want to deal with the preparations for the winter? Then you can roll up a couple of jars of pickled cabbage without bothering with sterilization.
You will need:
- White cabbage - medium forks
- Carrots - 600 grams
- Bulgarian pepper - 400 grams
- Onions - 2 large onions
- Sugar - 30 grams
- Salt - 20 grams
- Allspice-peas - 5-6 pieces
- Bay leaf - 2 leaves
- Water - 2 liters
- Vinegar 9% - 80 milliliters
We need to clean the head, rinse under cold water, cut into strips. We wipe the peeled carrots on a regular grater. Bulgarian peppers are also cut into strips. Peel the onion and cut into feathers or half rings. We mix all the resulting cuts and lay them out in ready-made jars.
For the marinade, heat the water, as soon as it boils, fill the vegetables with it. Let stand in water for 10-15 minutes. After that, we drain the water from the cans back to where we boiled everything and again bring it to a rapid boil, then we again arrange a hot bath for cutting.
The third time we drain the water, we add salt, sugar and the last vinegar. Before pouring this boiling mixture into jars, first add bay leaf with allspice to them.
Now we roll our food under the lids and hide to warm ourselves under something warm. As soon as the jars have cooled down, we immediately take them to the coolness. Our next delicious salad for winter storage is ready.
Cooking pickled cabbage with beets
How about giving a tasty, crunchy delicacy new colors and a slight sweetish aftertaste?
To do this, take:
- White cabbage - 1 medium fork
- Beets - 500 grams
- Garlic - 4 large cloves
- Water - 1 liter
- 3 heaping tablespoons of salt
- 3 tablespoons without a slide of sugar
- Allspice - 10-12 peas
- Bay leaf - a couple of pieces
We need to cut the head of cabbage into large pieces. For example, triangles 5 by 5 centimeters. Although, if you wish, you can classically cut it into strips.
We cut the beets into strips, you can grate it. Cut the garlic cloves into several pieces. We mix all the cuts and send them to a three-liter jar.
Now let's prepare the marinade. Pour the water into the pan, dissolve the necessary proportions of sugar in it along with salt, throw in the bay leaf with peppercorns. Boil the marinade for no more than 10 minutes. After we let it cool a little, pour it into jars. We send it to the refrigerator.
How to close cabbage with slices
Sometimes it happens that you want to crunch on delicious pickled cabbage, but it’s just too lazy to chop it with whole kilograms. Here is a recipe for this case that saves you from tedious slicing.
We take:
- 2 kg cabbage
- Garlic - 5 cloves
- Water - 1.5-2 liters
- Salt - 60 grams
- Sugar - 40 grams
- Allspice - 2-3 peas
- Bay leaf - 1 leaf
- Black peppercorns - 6-7 pieces
- Dill seeds - 1 teaspoon.
We clean and wash the heads of cabbage, cut into layers of 5-6 centimeters thick, then cut them into pyramid-shaped pieces. We put it in the bank.
The marinade is similar to the previous ones. We salt the water, dissolve the sugar, pour in the vinegar. We throw peas of allspice and black pepper, dill seeds into the jar.
Pour everything with marinade, send to sterilize for about 40 minutes. After we roll the cans under tin lids and wrap them in a blanket.
Recipe in brine under iron lids
You need:
- White cabbage of late varieties - 1 medium fork
- Granulated sugar - 50 grams
- Salt - 50 grams
- Vinegar 9% - 2 tablespoons
- Bay leaf - 1 piece
- Allspice - 2-3 peas
We clean the forks from the upper dirty and withered leaves, cut in half, remove the stalk. Cut into thin strips. Then we put a bay leaf with pepper on the bottom of the jar, we already put cabbage on top. Banks are required with a thread on the neck.
Where without a marinade. To create it in water, as usual, dilute salt with sugar, pour vinegar. Bring the mixture to a boil, let it cool completely.
Pour the marinade over the cutlets and cover with lids. It is not worth twisting, as the juice will come out of the jar during the fermentation process. Also, because of this, it is necessary to put the jar in some kind of bowl so that the juice does not leak where it is not needed. We leave it in this form for up to 4 days, at the most normal temperature.
At the end required amount sterilize jars. Each for about half an hour.
Now we tightly wrap the screw caps, turn the jars upside down and send them to gradually cool under a warm blanket.
Such a simple canning that will allow you to enjoy a snack in just a couple of days after spinning.
How to preserve early cabbage
It is often customary to preserve late varieties of cabbage, as it is denser and has a more pronounced taste. However, there are ways to preserve early cabbage no less tasty. And yes, you need to put it somewhere.
Required Ingredients:
- White cabbage, early variety - 1.5 kg
- Bay leaf - 1 piece
- Allspice - 3-4 peas
- Glass of faceted sugar
- 3 tablespoons without the top of the usual without the addition of salt
- Water - 1 liter
- Half a glass of 9% vinegar
We cut the head of cabbage into large pieces, this option is the most optimal for preserving the crunch in early varieties.
At the bottom of a sterilized jar we put lavrushka and peppercorns. Lay the cabbage on top and tamp a little.
To get the marinade in boiling water, stir sugar and salt, add vinegar. Let it cool down a little, because the boiling water can crack the jars.
As soon as the marinade has cooled, pour it over. Immediately twist the jars under the lids, wrap them upside down under the blanket.
winter salad recipes
Let's diversify the preservation of salads in jars a little. After all, do not eat the same sauerkraut-pickled cabbage, right?
Cabbage Diner
What is needed:
- White cabbage - medium forks, about 2 kg
- Carrot - 300 grams
- Garlic - 2-3 large cloves
- Water - 1 liter
- Salt - 40 grams
- Sugar - 60 grams
- Vinegar - 100 milliliters
We cut the head of cabbage into pieces, the shape depends on your wishes, the main thing is not very small.
We rub the carrots on a grater into straws. Mince the garlic or squeeze it through a garlic press. Mix prepared and chopped vegetables in an enameled container.
Vegetables must be poured with marinade. Salt-sugar water, pour vinegar and wait for the moment of boiling.
Pour vegetables with boiling marinade. We put a plate on top of them, press down with something heavy. In this form, leave for a day, stirring a couple of times during this time.
In a day, the cabbage snack will be ready.
Salad with carrots and peppers
We need:
- White cabbage - 5 kilos
- Kilo of fleshy sweet peppers
- Kilo turnip
- Kilo of carrots
- Vegetable oil - half a liter
- Vinegar 9% - 200 milliliters
- Sugar - 350 grams
- 4 full tablespoons of table salt
We clean the heads of cabbage from the leaves and remove the stalk. Shred it to the form of a straw. We rub the carrots on a grater. Onion and pepper cut into medium cubes.
Add salt-sugar, as well as vinegar with oil. Gently mix, the cabbage in this salad is simply forbidden to squeeze. We shift the salad into a jar and close it with a lid.
Winter salad of cabbage, peppers and tomatoes
We need:
- Cabbage b \ c - 1.5 kg
- Bulgarian pepper - 700 grams
- Tomatoes - 2 kg
- Onion - 0.5 kg
- Paprika - half a teaspoon
- Sunflower oil - 300 milliliters
- Vinegar 9% - 100-120 milliliters
- Salt - 90-100 grams
- Black peppercorns - 10-15 peas
Cut the forks into strips, grind with salt. We cut the tomatoes with pepper into medium cubes, cut the onion into half rings.
Mix the vegetables together, heat in a saucepan until boiling. As soon as the mixture boils, pour in the vinegar, remove from heat, mix well but gently.
We put hot vegetables in jars, sterilize for about 20 minutes. After we roll up the lids and let them cool like any preservation, upside down under the covers.
I hope you find a delicious recipe or salad for yourself. Have a nice meal!
Hello dear friends! Today I will tell you how you can very tasty prepare pickled cabbage for the winter in jars. After all, the harvest of our heads of cabbage will begin very soon.
What is not made from this vegetable - and, and stew, and it is great for salads. And what cabbage soup or borscht are obtained from it, you just lick your fingers. And on the festive table, such blanks are simply a necessary thing, don't you agree?
That's why today I went out of my way and prepared for you a very simple recipes cabbage blanks for the winter. But there are so many ways that it is simply impossible to describe everything. I'll show you my favorites.
I want to remind you that for our purposes we need medium-late or late varieties. They are best suited for such preparations, as the heads are denser and crispier.
Let's start with the simplest and classic way. It turns out so crispy with a sweet and sour taste. Salt and sugar, in fact, you can put in according to your own taste.
When I was first given this recipe, it also said to put 2 acetyl tablets. But I don’t put them, because I think that aspirin does not bring any benefit in blanks. This is just my personal opinion. You can put it if you like.
Ingredients for a 3 liter jar:
- Cabbage - 1.5 kg
- Carrots - 400 gr
- Salt - 1.5 tablespoons
- Sugar - 2 tablespoons
- Vinegar essence - 10 ml (dessert spoon)
- hot boiling water
Cooking:
1. Chop the cabbage and grate the carrots on a coarse grater (you can use nozzles for Korean carrots). Put the vegetables in a convenient deep dish and mix evenly.
2. Then transfer everything to the prepared sterilized jar. Sprinkle salt, sugar and vinegar essence on top. Make a puncture in the middle with a knife, as if a hole. And slowly pour hot boiling water into this hole. Water should cover everything to the top.
To make it easier for boiling water to go to the bottom, pierce with a knife in different places so that the free space is filled with water.
And in winter, you will open and enjoy wonderfully crispy pickled cabbage. It is suitable for salads and borscht.
Recipe for crispy cabbage for the winter of instant cooking in 3 liter jars
For those who do not have the patience to wait a long time for the preparation of blanks, I give this quick recipe. Such cabbage can already be eaten in a day, or you can leave it to be stored until the cold weather.
Ingredients:
- Cabbage - 2 kg
- Carrots - 400 gr
- Garlic - 4 cloves
- Water - 0.5 l
- Peppercorns - 10 pcs
- Bay leaf - 3 pcs
- Salt - 2 tablespoons with a slide
- Sugar - 3 heaping tablespoons
- Vinegar 9% - 125 ml
- Refined vegetable oil - 125 ml
Cooking:
1. Chop the cabbage, grate the carrots on a coarse grater, and cut the garlic into several pieces. And put everything in a deep bowl and mix evenly.
2. Pour water into a saucepan and bring to a boil. Then add peppercorns, bay leaf, salt, sugar and vegetable oil there. Put on fire and when it boils, leave for another 5 minutes. At the very end, add vinegar and turn off.
3. Put the chopped vegetables very tightly in a 3 liter jar, tamp them down with your hands. And then pour hot marinade.
4. Close the nylon lid tightly. Rotate the jar a little so that the marinade disperses inside. Leave for 12 hours at room temperature, and then you can put the jar in storage or eat immediately.
Georgian-style pickled cabbage with beets for the winter
Try to prepare according to this recipe, with beets and large pieces. This recipe is also called "Georgian". Here, the vegetables are so selected that the aroma is simply unique - spicy-sour-sweet. For lovers of spicy tastes, it will be the most.
Ingredients:
- Cabbage - 4 kg
- Beets - 1 kg
- Capsicum hot pepper - 2 pcs
- Garlic - 1 head (large)
- Black peppercorns - 1 heaping tablespoon
- Dill umbrellas (you can take dried ones) - 4-5 umbrellas per jar
- Salt - 8 tablespoons
- Sugar - 8 tablespoons
- Bay leaf - 16 pcs
- Vinegar 9% - 120 ml
- Water - 5 liters
Cooking:
1. Cut the cabbage into large pieces. Peel the beets and cut into thin slices of arbitrary shape. Cut the garlic into halves. Cut hot pepper into small pieces.
2. Place the first layer of beets in sterilized jars, then pieces of white cabbage, lightly tamping. Next, put 3 pieces of bay leaf, a few peppercorns, three cloves of chopped garlic. Place 2 dill umbels and 1/4 chopped hot pepper.
4. Now let's do the marinade. Pour water into a saucepan and bring to a boil. Add sugar, salt and vinegar. Mix thoroughly until sugar and salt are completely dissolved, then turn off. Then fill in jars to the very top. Cover with lids.
Lay some cotton napkin or towel on the bottom of the pan so that the jars do not burst.
5. Then turn the jars over and cover with a blanket. Leave it like this until completely cooled. Then put the jars in a cool place and in a week our blanks will be ready for use. They can be eaten already or left until winter.
The best recipe for crispy pickled cabbage with vegetables as a salad
Oh my friends, this is such an amazing salad. Be sure to try this method. Unlike the previous recipe, here there is an emphasis on the sweet side.
Ingredients:
- Cabbage - 5 kg
- Sweet pepper - 1 kg
- Carrots - 1 kg
- Onion - 1 kg
- Vegetable oil - 0.5 l
- Vinegar 9% - 250 ml
- Salt - 4 tablespoons
- Sugar - 1.5 cups
Cooking:
1. First you need to prepare all the vegetables. Finely chop the cabbage. Onion cut into small cubes. Grate carrots. Remove the seeds from the sweet pepper and cut into small pieces.
2. Put all the vegetables in a deep bowl. Add salt, sugar, vegetable oil and vinegar there. Mix everything evenly.
3. Then pack the vegetables tightly into 3 liter jars. From the proposed amount of ingredients, two filled jars are obtained and a little more for a salad.
4. Put them open in the refrigerator for two days for sourdough. Then close the lids and store in a cool place until winter.
Early pickled cabbage in jars - a delicious recipe
Early varieties of cabbage tend to be more tender and not very dense. But for pickling, it is also quite suitable. Her heads are not very large. The main thing when choosing, see that it does not have any damage.
Ingredients:
- Young cabbage - 200 gr
- Carrot - 1 piece
- Peppercorns - 4 pcs
- Bay leaf - 1-2 pieces
- Carnation - 2 pcs
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
Cooking:
1. Finely chop the white cabbage. Grate carrots on a coarse grater. Stir, put the vegetables tightly in a sterilized jar and tamp.
2. Pour into a jar of vegetables hot boiled water. Leave to infuse for 15 minutes. Then drain and put the marinade back to boil.
The second time, pour it into the jar and leave for 15 minutes. Pour back into the saucepan. Add salt, sugar, peppercorns, cloves and bay leaf there. Put on fire and bring to a boil.
3. Pour the cabbage in a jar with the finished marinade. Close tightly with a lid, turn over and wrap with a blanket. Leave it to cool completely, and then store it until winter. It can be stored both at room temperature and in a cool place.
Video recipe for pickled cabbage in jars under an iron lid
For those who like to cook from a video, I suggest watching a very simple and uncomplicated recipe. The author calls him "Lazy". Cabbage is cut into large pieces. But, nevertheless, cabbage according to this option turns out to be very tasty and crispy.
Ingredients:
- Cabbage
- Garlic - to taste
- Hot pepper - to taste
- Bay leaf - to taste
- Black peppercorns - to taste
- Water - 1.5 l
- Salt - 2 tablespoons
- Sugar - 1/2 cup
- Vegetable oil - 1/2 cup
- Vinegar 9% - 1 cup
Well, I've come to the end. For today I have finished, but there will be many more delicious recipes for preparing cabbage preparations for the winter ahead. Because there are so many of these methods. So take note and prepare.
Designed for the winter. This seemingly simple and familiar culinary ingredient, with the right selection of proportions, can surprise even the most inveterate gourmets. Below are the most popular and delicious recipes, which are easy to perform and even novice cooks can do.
How to choose for workpiece
When choosing a cabbage head, you should follow these recommendations:
- pick up a head of cabbage and carefully feel it. If it becomes soft when pressed or changes its shape, then feel free to put it aside, such a fork is not suitable;
- there should be no spots or cracks on the surface of the leaves;
- the vegetable should have a characteristic pleasant fresh smell;
- carefully examine the stalk: it must be at least 2 cm long, have White color. Only in this case, a head of cabbage suits you;
- it is advisable to choose a vegetable with green leaves. This will guarantee that he was not frozen in winter;
- the weight of the head must be more than 1 kg. The ideal option is from 3 to 5 kg.
Important! It must be remembered that not all varieties of this vegetable are suitable for harvesting. The most suitable varieties are mid-season and late.
By following these tips, you can pick up delicious and healthy heads of cabbage that will make your preparations the most delicious.
salting
Cooking salted cabbage for the winter is a little different from pickling it. Below is a recipe for a delicious and proper salting in beets.
Ingredients
For 4-5 liters you need:
- 1 cabbage head;
- - 2 pcs.;
- - 1 PC.;
- - 1 tbsp. l.;
- 1 hot peppers small size;
- - 5 pieces.;
- black peppercorns - 10 pcs.;
- - 2 pcs.;
- - 1 umbrella;
- - 2-3 branches.
In order to prepare a marinade for 1.5 liters of water, you need: - half a glass of sugar;
- half a glass of sunflower oil;
- salt - 2 tbsp. l.;
- half a glass of vinegar.
Cooking
In order to cook delicious salted cabbage, follow these steps:
- Cut the vegetable into large pieces, but so that they pass into the jar.
- Peel and cut them into small round pieces.
- Be sure to sterilize jars before use. Put all the spices, greens on their bottom, then tightly fold finely chopped cabbage heads with beets and carrots.
- In order to prepare a delicious marinade, pour salt and sugar into water, add sunflower oil there. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix everything well.
- Pour the still hot marinade into jars with vegetable mixture, then cover with lids and leave to sterilize for half an hour. Roll up the banks, turn them over and leave them in this position for a couple of days. Choose a cool place for storage.
Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "caputum", i.e.« head» , which corresponds to a rather peculiar form of this vegetable.
Pickled
- First, the brine is prepared, that is, we dissolve the salt in hot water.
- The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
- The resulting mixture is dropped in parts into a chilled brine for 5 minutes. Then the cabbage is taken out of it, squeezed out and transferred to another container. Do this with the entire mixture.
- Put all the cabbage in jars, tamping it well, close with polyethylene lids and leave for the whole night.
- After a day, take the jars to the cold.
Did you know?Cabbage has been cultivated since Ancient Egypt in the XV-X centuries BC.
Marinated
Inexpensive, low-calorie, and most importantly, pickled cabbage will become a useful and very tasty addition to your table for the winter. The recipe for its preparation is very simple and does not require much time.
Ingredients
If you want to pickle a vegetable so that it has a juicy and unique taste, then you will need:
- - 1 kg;
- - 3 pcs.;
- - 2 pcs.;
- allspice peas - 4 pcs.;
- - 1/4;
- - 3 pcs.
- water - 300 ml;
- salt - 70 g;
- sugar - 220 g;
- 4% apple cider vinegar - 300 ml.
Cooking
So, the recipe consists of the following:
- Cut the head into strips, and grate on a large grater, cut into half rings. Next, everything needs to be mixed in a special container, add there, peppercorns and grate a little nutmeg.
- The marinade is prepared as follows: water is boiled, then salt and sugar are added there. After a minute, everything is removed from the fire, and vinegar is poured.
- Pour the prepared vegetable mixture with the prepared marinade. After that, press down the cabbage with any load so that it is completely in the marinade.
- After 6-7 hours, arrange the already slightly pickled vegetables in jars, closing them with polyethylene lids.
Important!It is best to store jars in a refrigerator or cellar at a temperature of +3..+4°C.
A unique appetizer is ready!
Another popular and very tasty cabbage preparation for the winter is a salad cooked in jars. Even in winter, you will feel like you are eating a freshly prepared summer vegetable salad. 
Ingredients
Based on 8 half-liter cans of salad, you will need:
- any grade - 2 kg;
pickled cabbage
Any recipe for pickled cabbage differs from a recipe for sauerkraut or salted cabbage in that, when pickling, vinegar or aspirin tablets are added to the cabbage brine, depending on the recipe. Pickled cabbage rolled up in jars stands well in the cellar or in the pantry all winter season.
For the winter, the hostess is able to help out when cooking borscht, cabbage soup, cabbage salad, and other dishes with cabbage in winter. In this case, pickled cabbage should be filtered from the brine, rinsed slightly, squeezed and used as fresh, for its intended purpose.
cabbage in jars
Undoubtedly, cabbage for the winter in jars is stored much better than sauerkraut or pickled in barrels, wooden or plastic. The simplest preparation of cabbage for the winter is to pickle or pickle (ferment) finely chopped cabbage, put it in sterilized glass jars, pour in brine or marinade and roll up the lids. Such cabbage will be perfectly preserved almost until the next winter season. It can be kept both in a cool cellar and in an apartment pantry.About how to salt cabbage for the winter correctly, how to roll it into jars, will be told by the recipes of the "Cook" - "Cabbage blanks" section. With them it will be simple, uncomplicated, fast, and most importantly, successful. Crispy salted or pickled cabbage will show off on the dinner table at any time of the year. The main thing is to take the time to prepare it in the fall.
Sauerkraut
It is believed that it contains a huge supply of vitamin C, without which it will be difficult for the body to endure viral and colds in winter. In such a cabbage, this vitamin is almost more than in a lemon or kiwi. Therefore, sauerkraut for the winter must be harvested without fail!You see what cabbage recipes for the winter we have saved for you! Sauerkraut can be cooked in brine and dry, with spices, with the addition of various vegetables that give it a special taste or color, such as garlic, beets, carrots, apples, horseradish root and others. Choose any of the recipes for cabbage preparations to taste - stock up on vitamins for the winter now!
Early cabbage for the winter? Are there delicious recipes that will please everyone without exception? Of course have! And we want to talk about them. Early cabbage: recipes for the winter Stuffed cabbage in jars You will need: - cabbage head - 1.6 kg - hot red pepper - ½ pc. - vegetable oil - large carrot For marinade filling: - acetic acid - 60 g - granulated sugar - 5.2 tbsp. spoons - salt - 1.6 tbsp. spoons - water - 0.6 liters Cooking steps: Prepare vegetables for processing: clean and wash. Remove the first leaves. Rub a carrot. Finely chop the pepper. Blanch the cabbage, remove the leaves, let cool. Chop the rest of the cabbage. Mix chopped cabbage leaves and carrots with pepper, fry in fat. Add chopped greens to the chilled mixture, stir. Stuff the cabbage leaves with the vegetable mixture, roll up the cabbage rolls. Place cabbage rolls in sterilized containers. Make a filling: boil water, add vinegar, granulated sugar, salt, boil for 3 minutes. Adjust the taste to your liking. Sterilize the containers for about 20 minutes. Cork with lids, wrap for a day under a blanket. Hide in a closet for storage. How to prepare early cabbage for the winter You will need: - a teaspoon of spices - carrots - 595 g - cabbage - 1.6 kg For brine: - a couple of liters - table salt - two tablespoons How to cook: Remove the top leaves from the cabbage head. Wash the carrot, peel off the skin. Cut out the stalk to make it easier to separate the leaves. Dip the cabbage head in boiling water, blanch. Remove the leaves one at a time. Gradually disassemble the whole head, remove the leaves. Remove leaves every 3 minutes. They must be plastic. Grate carrots, mix with spices, stir. Cut out dense veins from the rest of the cabbage leaves. Cut large leaves lengthwise. Early cabbage for the winter: popular recipes with photos. Stuff each leaf with carrots (about 1 tablespoon). Wrap the leaves in the shape of cones. Secure the open edge in this way. So that the filling is well hidden and does not fall out. Place the cabbage rolls in a container. Make a filling: mix 1 large spoon of salt and a liter of water. Pour the stuffed cabbage with the prepared salt solution. Place a plate on top, and then a jar of water. Stuffed cabbage should be immersed in brine. After 36 hours, remove the oppression and cover the container with a lid. Move it to the refrigerator. Try salting cabbage for the winter. Early cabbage salads for the winter in jars Required products: - a small spoonful of salt - sunflower oil - 40 ml - carrots - onions - white cabbage - ½ kg - a small spoonful of granulated sugar - ground black pepper - chopped tomatoes - 90 g - sunflower oil - 40 g - Lavrushka - 2 pcs. Cooking steps: Clean the onion, wash, crumble as desired. Peel and wash carrots. Grate or chop, but not very large. Transfer to the skillet with the onions. Add some water and vegetable oil. Cover with a lid, simmer for 10 minutes over very low heat, stirring occasionally. Enter chopped tomatoes, granulated sugar, black peppercorns, ground black pepper. Stir, continue to simmer covered, leave for 20 minutes until cooked. Arrange the salad in jars, set for sterilization for 20 minutes. Early cabbage for the winter: popular recipes with photos. Check out the canned cabbage. Is it possible to salt early cabbage for the winter? Experienced housewives say that it is impossible to salt early varieties, since cabbage leaves are very tender and, under the influence of salt, can simply turn into porridge. However, on the forums, some housewives still share recipes for preparing this winter harvest. They claim that the vegetables are quite crispy, and the preparation is very tasty. How to deal with this situation is up to you. We recommend trying a small batch of vegetables and see what happens. Perhaps their taste will suit you. Early cabbage for the winter: popular recipes with photos. How to spin early cabbage for the winter Required products: - white onion - 1 kg - cabbage - 3 kg - a glass of table vinegar - salt - 1/3 tbsp. coarse salt - 1 kg carrots - bell pepper - about - 0.5 kg Cooking steps: Prepare the cabbage properly - remove the top leaves with various defects. Take a sharp knife, cut the cabbage fork into several pieces, and then chop the carrot into circles. Onion and pepper - straws. Take vegetable oil, sugar, vinegar, stir, pour marinade. Simmer the vegetable mass for 10 minutes. Stir the entire contents of the pan, arrange in jars that you previously sterilized. Roll up, after cooling, transfer to the cold. Harvesting cabbage for the winter is ready! Early cabbage for the winter: popular recipes with photos. Preparations from early cabbage for the winter recipes Ingredients: - cabbage - 0.55 kg - tomatoes - 0.5 kg - fresh mushrooms - 1 kg - carrots - 0.5 kg - onions - 290 g - table vinegar - 2 tablespoons - onion - 290 g - salt - lavrushka - black peas Cooking steps: First, prepare the mushrooms: clean and wash them. Crumble if they are large. Take all the ingredients and send them to boiling water for 15 minutes. Prepare the cabbage - free from the top leaves, wash very well. Wash the tomatoes, dip in boiling water. Take out the tomatoes, carefully free from the peel. Chop the tomatoes into small pieces. Peel a fresh carrot, wash it, grate it with large cells. Chop the carrot into small pieces. Peel the onion, crumble into half rings. Prepare a frying pan with a little vegetable oil, fry the onion with carrots. Stir the vegetable mass as often as possible. Stir in cabbage. Throw in the sliced tomatoes. Pour vegetable oil, salt, simmer over very low heat. After half an hour, add mushrooms, continue stewing for another half hour. Throw bay leaf, add vinegar, stir again. Prepare jars earlier, pack the blank, seal, unwrap and let cool. Try the recipes here as well. Salad with pepper and carrots You will need: - onion, carrot - ½ kg each - sweet pepper - ½ kg - parsley - 50 g - cabbage - 1.5 kg - parsley root, celery - 45 g each Preparation: Sterilize jars with a capacity of 0.5 liters. Heat vegetable oil in a saucepan. Cut the prepared vegetables, arrange in separate bowls. Lay in layers in containers, lightly tamping. Pour salt into each container - 0.5 tsp, 1 tsp. granulated sugar and 2 tbsp. spoons of table vinegar. In addition, throw 2 peas of allspice and black pepper into the jar. Cover with sterilized lids so that they stand for a day. Sterilize for about an hour. Before rolling, press down the contents with a spoon, and only then cork. Recipe with vegetables Required products: - sweet pepper, zucchini - 1 kg each - cabbage head - 5 pcs. - various greens - large carrots - 5 pcs. - half hot pepper Early cabbage for the winter: popular recipes with photos. Cooking steps: Free each head of cabbage from the top leaves, cut out the stalk. Cut the head of cabbage into several pieces. Pour water into a large saucepan, boil it, lower the cabbage for five minutes. Pour water into another container, dip the peeled peppers, boil in boiling water for exactly five minutes. Select a fresh young zucchini that can be used along with the peel. Chop the carrot, cut it into small circles, tomatoes - circles. Lay out the products in layers, sprinkle with herbs. Fill with brine - it should cover the contents. It is easy to prepare: in a liter of water, dissolve 2 tbsp. spoons of salt. Hold the vegetables for 3 days in the room so that it marinates, and then arrange them in jars and take them out to the cold. Make this cabbage for the winter. Recipe with tomatoes You will need: - cabbage - 10 g - tomatoes - 3 g - coarse salt - 290 g - carrots - 2 kg - sweet pepper - about 3 kg Cooking steps: Finely chop the cabbage heads, after removing the top leaves. Take tomatoes, cut into 2 parts. Lay the cabbage with tomatoes in layers, put oppression on top, move to a cool place. Early cabbage for the winter: popular recipes with photos. Consider and how to prepare sauerkraut for the winter. Cabbage in honey filling Ingredients: - hot pepper pod - cabbage - 10 g - natural honey - 200 g - sweet bell pepper - 2 kg Cooking steps: Prepare the cabbage, chop it into large slices. Similarly, chop the sweet pepper. Stir vegetables, add salt, chopped. bitter pepper. Put it all in a large bowl. Take 1 liter of water, dilute honey in it, pour cabbage. Set the oppression and transfer to the cold. How do you like salting cabbage for the winter? Delicious cabbage salad with cucumbers You will need: - sweet bell pepper, tomatoes, carrots - 500 g each - cucumbers, cabbage - 1 kg each - a glass of sunflower oil - salt - 2 tablespoons - acetic acid - 1/3 cup - onion - 1 \ 2 kg - granulated sugar - a tablespoon Cooking steps: Chop the cabbage. Leave the cucumbers with the skin on and rub them together with the carrots on a grater with large holes. Pepper and onion crumble into cubes. Blanch the tomatoes, remove the skin. Put the ingredients in a bulk container, add sugar and salt, pour in vegetable oil, acetic acid, stir, cook for 3 minutes. Arrange the salad in sterilized jars, leave for 5 minutes and roll up. Early cabbage for the winter: popular recipes with photos. Recipe with boiled beans Required products: - cabbage - 2 kg - carrots, onions, tomatoes - 1 kg each - boiled beans - one glass - allspice peas - 8 pcs. - sunflower oil - 400 g - salt - 1.5 tablespoons - bay leaf - 4 pcs. - acetic acid - a large spoon How to do it: Chop the cabbage, chop the tomatoes and onions into cubes, grate the carrot with a long straw. Transfer vegetables to a bowl, mix with vegetable oil, salt, add sugar, simmer for 20 minutes, be sure to stir. Mix with boiled beans, other spices. Add vinegar, sweat a little more, arrange in calcined containers.
