Winter preparations from cabbage and bell pepper. Salads for the winter from cabbage. To prepare food, stock up

A great way to preserve several types of vegetables is to prepare a salad with cabbage for the winter. In addition to the main ingredient, it also contains carrots, onions and sweet peppers. Such a salad can be served on the table as an independent snack or used to make borscht, stuffing for pies or pies. If all the conditions for preserving vegetables are met, the jars will be perfectly stored until the next harvest, however, if you notice that the lids on some jars are swollen, then it is better to put them in the refrigerator or throw them away altogether.

Ingredients

• 5 kg white cabbage
• 1 kg sweet pepper
• 1 kg onion
• 1 kg carrots

For marinade:

• 350 g sugar
• 500 ml vegetable oil
• 500 ml table 9% vinegar
• 4 tbsp. l. salt

Cooking

1. Prepare the vegetables for the salad. You need to remove the husk from the turnip and cut it arbitrarily - into halves or quarter rings, straws. Scrape the carrots or wash them thoroughly with a sponge. Cut the vegetable into slices or strips.

2. Wash sweet or bell peppers and remove the stalks and seeds. Cut the pepper into slices or strips.

3. Rinse the white cabbage and shake off excess water, chop finely. If you are canning salad in large quantities, you can use a food processor.

4. Mix chopped vegetables in a large bowl.

5. In a saucepan, combine the ingredients for the marinade: pour table vinegar, vegetable oil, salt and sugar, stir until completely dissolved. Pour the marinade over the vegetables and mix with your hands so that they give more juice. Leave the bowl in a cool place for 30-40 minutes.

6. Arrange the salad in clean, dry jars, top up with the brine that stood out during the infusion process.

7. Cover the jars of salad with clean, dry lids and place in a saucepan, fill with water to the “shoulders”, bring the water to a boil and reduce the heat to a minimum. Sterilize for 15 minutes (volume 500 ml).

8. Screw the jars tightly with lids and tilt the lids down. After the blanks have cooled, you can rearrange them to a more suitable place for storage. Before serving the salad, you can season it with homemade vegetable oil.

Note to the owner

1. Such a salad is turned into a filling for yeast or puff pies and dumplings only by stewing under a lid or frying over low heat. If you use it without the specified heat treatment, the cabbage inside the flour products will not have time to bake. It will become slippery and not soft enough.

2. When serving, this appetizer is enriched with the same ingredients that are usually added to multi-component mixtures of raw vegetables: green peas, soaked and fresh apples, sweet corn, boiled beet cubes. The range of products combined with it is very extensive, so each time you will get some new original dish with different flavors and attractive colors. Only garlic, sorrel and wild garlic are not put there. Natural citrus juices, preferably freshly squeezed, any kind of table vinegar and, of course, vegetable oil are suitable for dressing. Sour cream and mayonnaise are excluded from the list.

3. A container for such a workpiece is chosen based on the number of households, however, it is not advisable to roll it up in three-liter jars in any case: the brine in an open container soon turns sour even in the cellar and refrigerator. The fermentation process does not immediately lead to spoilage, but quickly distorts the original taste of preservation: it becomes like ordinary sauerkraut.

Hello my dear friends! Today I return to the topic of blanks again. We will consider various recipes for delicious cabbage salads for the winter. Whatever option you make it, it will always be just an amazing snack for all occasions.

You won't believe how much you can make from this wonderful vegetable - and how to do it with stuffing from it. Yes, many things are possible.

In the cold season, we always lack vitamins and such preparations will not only be in place on any table, but also very useful for our body. Every time you open a jar with such a salad, you will smell the summer and you will become a little warmer.

But, to be honest, I never prepare a lot, just a few jars. We eat them quickly and again we have to harp new portions, but in a different way, I love variety.

So, all recipes are personally tested and evaluated by my family members and are recommended to everyone, as they are insanely delicious.

Salad "Autumn" from cabbage with bell peppers, carrots and onions for the winter

I always start my preparations with this salad. It is quite simple and it turns out very tasty and crispy cabbage. It can be served as an independent dish to the table, and you can make wonderful cabbage soup with it.

Ingredients (weight measured in pure form):

• Cabbage - 5 kg
• Carrots - 1 kg
• Onion - 1 kg
• Vegetable oil - 0.5 l
• Bulgarian red pepper - 1 kg

Marinade:

• Sugar - 350 gr
• Coarse salt - 4 tbsp.
• Water - 1 liter
• Vinegar (fruit) 6% - 300 ml

Cooking:

1. Shred the cabbage. Grate carrots on a coarse or Korean grater. Cut the bell pepper into small pieces. Onion cut into half rings. Put all the vegetables in a deep dish and lightly press to release some of the juice.

2. Now add salt, sugar, water, vegetable oil and any fruit vinegar. Mix everything thoroughly and leave to brew for two hours. During this time, the vegetables will release their juice.

By the way, the most popular fruit vinegar is apple cider vinegar. It is very widely used not only in cooking, but also in cosmetology or medicine.

3. After the vegetables have infused, arrange them in jars on the shoulders and pour the remaining juice evenly. Put the filled jars in a large saucepan, cover with lids and pour water into the saucepan. Water should cover the jars to the middle. Put on fire and sterilize from the moment of boiling from 20 to 40 minutes.

If you have 0.5 liter jars, then 20 minutes will be enough for you. 700 gram jars need 30 minutes of sterilization. It takes 40 minutes for 1 liter cans.

4. After sterilization, carefully remove them from the pot and roll up the lids. Leave the jars to cool at room temperature, and then you can put them in a place to store blanks. You can store such a salad in a cool place, and at room temperature all winter.

Kuban salad of cabbage, cucumbers and tomatoes without sterilization

This is one of the most famous recipes, well, who does not know such a salad. This is just a storehouse of vitamins, because it contains several different vegetables that contain a lot of useful things. When I make this appetizer, I always make a little more so that the rest can be eaten right away. Because while it is being prepared, the smell is simply breathtaking and the appetite rises great.

Ingredients:

• Cabbage - 1 kg
• Tomatoes - 1 kg
• Bulgarian pepper - 5-6 pieces
• Cucumbers - 1 kg
• Carrots - 500 gr
• Onion - 500 gr
• Salt - 1.5 tablespoons
• Sugar - 100 gr
• Vinegar 9% - 150 ml
• Vegetable oil - 250 ml
• Black peppercorns

Cooking:

1. Chop cabbage in any way convenient for you. Grate carrots on a coarse grater. Onion cut into quarters of rings. Cut the tomatoes into medium pieces. Cucumbers - not very thin half rings. Cut the peppers into medium strips.

2. Put all the vegetables in one bowl and mix. Salt, add sugar, some vinegar and vegetable oil. Mix well again and leave for 1-2 hours for the juice to stand out.

If desired, you can add fresh chopped herbs. For example, dill or parsley.

3. After the elapsed time, transfer the vegetables to the pan along with the juice that has stood out, add peppercorns, pour in the rest of the vinegar and put on fire. After boiling, cook for another 15 minutes, stirring occasionally.

4. Then arrange the salad in jars, evenly distributing the vegetable juice. Roll up the jars with lids and turn over. Wrap in a warm blanket and leave to cool completely. Then clean up in the storage of blanks.

Delicious winter salad of cauliflower and tomatoes with bell peppers

This appetizer seems to be so simple. But in fact, just a bomb that will explode with incredible and amazing taste in your mouth. I'm already salivating. Try it for sure. From this composition of products, 4.5 liters of salad are obtained.

Ingredients:

• Cauliflower - 2 kg
• Tomatoes - 2 kg
• Bulgarian pepper - 2 pcs
• Garlic - 2 heads
• Sugar - 100 gr
• Salt - 2 tablespoons
• Vegetable oil - 1 cup
• Allspice peas - to taste
• Table vinegar 9% - 10 tablespoons

Cooking:

1. Divide the cabbage into inflorescences and wash. Wash the tomatoes and place in a deep bowl. Pour boiling water over them and leave for a couple of minutes. After that, remove the skin from them. And then pass through a juicer or meat grinder. You can also use a blender.

Cut the peppers in half and clean them from the stalk, partitions and seeds. And then cut them into large pieces, each half into three or four parts. Finely chop the garlic.

2. Put the pepper in a saucepan, pour over the prepared tomato juice, add salt, sugar and vegetable oil. Mix everything and place the saucepan over medium heat. Bring to a boil.

3. After it boils, add the cabbage. Bring to a boil again, close the lid and simmer for 20 minutes. 5 minutes before the end, add allspice, garlic and vinegar.

4. Arrange the finished snack in sterile jars and seal with lids. Turn the jars upside down and cover with a blanket. Leave them in this position until they cool completely. Then you can put them in a place for storing blanks.

And to make sure that I'm not cunning about its taste, just put a little on a plate for a sample and then you will understand everything.

Video recipe for cucumber and cabbage salad for the winter - lick your fingers

Two of the most popular and favorite snack vegetables in one jar. Isn't this a miracle? Of course, this salad is a must-try and you will fall in love with it from the very first time. The composition of the recipe, for convenience, I wrote out, and see the preparation itself in the video.

Ingredients:

• Cucumbers - 2.5 kg
• Cabbage - 2.5 kg
• Onion - 1 kg
• Garlic - 150 gr
• Hot pepper - 3 pcs
• Dill - 200 gr
• Salt - 3-4 tablespoons
• Sugar - 1 cup
• Bay pepper - 5 pcs
• Peppercorns - 1 tablespoon
• Vegetable oil - 250 ml
• Vinegar 9% - 250 ml

I also make vinaigrette out of it in the winter. It turns out very tasty. Although it goes on its own, as an excellent independent snack. And if you serve it with potatoes, you can swallow your tongue in general.

Five-minute cabbage salad with brine in jars under iron lids

Why do I call it "five minutes"? Yes, because such a salad is prepared quite quickly and easily. And you can eat it the next day. From the proposed composition of the products, 2.5 liters of ready-made snacks are obtained and a little more is left for testing.

Ingredients:

• Cabbage - 2 kg
• Bulgarian red pepper - 5 pcs
• Onion - 5 pcs
• Carrots - 5 pcs
• Salt (coarse, without iodine), ground pepper - to taste
• Sugar - 1 cup
• Vinegar 9% - 1 cup
• Vegetable oil - 1 cup

Cooking:

1. Chop the cabbage. Peel the onion and cut into half rings. Then grate the carrots on a coarse grater. Peel the bell pepper from the stalk and seeds, cut it into strips. Put all the vegetables in a deep bowl, add salt, ground pepper.

2. Pour vinegar, vegetable oil into a separate bowl and add sugar. Stir well so that the sugar is completely dissolved.

3. Stir the vegetables evenly and remember them with your hands until the cabbage juice stands out. Then pour in the brine and mix well again.

4. After that, arrange the vegetables in sterilized jars, properly tamping and evenly distributing the brine, so that there is enough everywhere.

5. Now put a kitchen towel or any other clean cloth in a wide pan at the bottom. Put the jars in there and cover them with lids. Fill it with cold water about two-thirds of the jar and put the pan on the fire. When the water boils, sterilize for about 15-25 minutes, depending on the size of the jar.

6. When you sterilize the salad, very carefully remove the jars and tighten the lids tightly. Leave to cool at room temperature. Then just put it away in your bins.

Delicious salad with cabbage and eggplant without sterilization

Here's a Korean version for you. This recipe is especially appreciated by my husband. The salad is quite spicy. For those who like it spicier, it will be just what you need. It is called "Hye" from vegetables - one of the popular Korean dishes, which also has a lot of recipes. This one is one of them.

Ingredients:

• White cabbage - 1 kg
• Eggplant - 1 kg
• Garlic - 1 head
• Carrots - 350 gr
• Hot red pepper - 1 pc.
• Allspice - to taste
• Salt - 1.5 tbsp.
• Vinegar 5% - 0.5 cup

Cooking:

1. Cut the stalks off the eggplants and put them in a pot of boiling water. Boil them for 6-8 minutes, then remove from the pan and let cool.

2. Then chop the cabbage. Grate carrots with a Korean nozzle. Squeeze the garlic through a press. Peel the hot peppers from the stalk and seeds, and then cut into small pieces. Cut boiled eggplant into cubes. Put all the prepared vegetables in a deep bowl, salt, add allspice peas and vinegar.

3. Using your hands, mix the salad well. Then put into jars and tightly close the lids. Store in a cold place. After 8-10 days, this snack will be ready. You can continue to store it in a cool place or eat it already.

A step-by-step recipe for salad "Hunter" from cabbage for the winter

Salad was very popular in Soviet times. It goes well with any side dish and meat dish. Due to its composition, it contains a lot of vitamins. And, of course, it is very tasty. Otherwise, it cannot be!

Ingredients:

• Cabbage - 0.5 kg
• Carrots - 0.5 kg
• Cucumbers - 0.5 kg
• Bulgarian pepper - 0.5 kg
• Onion - 0.5 kg
• Tomatoes - 1.5 kg
• Sugar - 100 gr
• Salt (coarse) - 45 kg
• Vegetable oil - 125 ml
• Vinegar 9% - 75 ml
• Black peppercorns - 5 pcs
• Bay leaf - 3 pcs

Cooking:

1. Wash all vegetables thoroughly and peel if necessary. Finely chop the cabbage. Cut carrots and cucumbers into slices. Remove the seeds from the pepper and cut into large strips. Cut the onion into quarter rings. Tomatoes need to be cut into large slices.

Pour half of the vegetable oil into a large saucepan. Now we begin to lay out the vegetables in layers - first carrots, then cabbage, onions, cucumbers, peppers and put the tomatoes in the last layer. Pour the second half of the oil on top.

2. Put the pot on the fire and cook covered until boiling over medium heat. This will take approximately 15 minutes. Then you can add salt, sugar, bay leaf, peppercorns and mix vegetables. Then bring to a boil and pour in the vinegar, cover the pan with a lid and cook for 5 minutes.

3. Prepare clean sterilized jars and boil the lids. Arrange the salad in them, evenly distributing the vegetables and the released juice.

4. Lay a cloth on the bottom of the pan and place the jars there. Cover them with lids. Pour hot water over the shoulders of the jars and put on fire. Bring to a boil and sterilize for 5-10 minutes.

If you have cans of 0.5 liters, then 5 minutes is enough. If 1 liter - sterilize for 10 minutes.

5. When the sterilization process is completed, carefully remove the jars and close them tightly with lids. Turn over, wrap and leave for 2-3 hours. Then turn back and leave to cool completely at room temperature.

Sweet cabbage salad with beets in a jar

There are many ways to prepare these vegetables together, but this one is one of my favorites. When it is fully cooked, it will acquire a beautiful and rich beetroot color. In winter, you can cook wonderful borscht from it or eat it with your favorite side dish.

Ingredients:

• Cabbage - 3 kg
• Beets (medium) - 3 pcs
• Garlic - 5 cloves
• Carrots - 2 pcs
• Bulgarian pepper - 3 pcs
• Salt - 3 tablespoons
• Sugar - 0.5 cups
• Vinegar 9% - 0.5 cup
• Water - 3 liters
• Peppercorns - 10 pcs
• Bay leaf - 3 pcs

Cooking:

1. Cut the cabbage into large cubes. Cut carrots, bell peppers and beets into large strips. Place the vegetables in a bowl. Then mix all the vegetables.

2. Peel the garlic and cut the cloves into slices or circles. Put it on the bottom in sterile jars. Then pack the mixed vegetables in the same place tightly to the very top, but do not tamp.

3. Pour water into a saucepan, add peppercorns, bay leaf, sugar and salt. Bring the marinade to a boil. When it boils, add vinegar and simmer for 5 minutes, then turn off the heat.

4. Pour the marinade over the vegetables to the top and cover with lids. Let stand like this for 3 minutes, then twist them tightly. Leave at room temperature for a day, and then store in a cool place. You can try it already in three days.

Dear friends, I tried to lay out for you as many and varied options as possible so that you can choose any recipe you like for yourself. It remains only to stock up on vegetables and start cooking.

White cabbage, red cabbage, broccoli, cauliflower, Savoy ... Here it is, the Queen of the Fields - incredibly tasty and healthy in winter salads!

Every housewife strives to preserve all the value and benefits of a generous autumn harvest. Winter loves homemade preparations - dried, frozen, canned, pickled, pickled. They often help out when, for example, guests are already on the road and you need to quickly set a delicious table. Imagine that you have prepared a hearty meat or fish dish, got a coleslaw from the cellar, and voila - a delicious dinner is ready! The guests are well fed, the hostess is happy.

Someone smart came up with winter salads in jars to make life a little tastier and easier. But the value of such salad snacks is also in the fact that by including any other vegetable in their recipe, we invent a new signature salad, which may well become the hallmark of the culinary talents of every housewife.

Cabbage salad is unpretentious, and often acts in close collaboration with tomatoes, cucumbers, peppers, carrots, onions, eggplants, mushrooms and even rice. And, of course, you can't do without spices. Dill, parsley, dry herbs and spices give it a special taste and a pleasant piquancy.

With the right cooking technology, salads are stored for a long time. Therefore, be sure to cook cabbage salads with pleasure and replenish your stocks with vegetable preparations.

9 cabbage salad recipes for the winter

Recipe 1. Simple and quick cabbage salad in sauce

Salad ingredients for 6 liter jars: 3 kg of cabbage, 2 kg of tomatoes, 500 g of carrots, 500 g of sweet pepper, 100 g of garlic, 0.5 tbsp. vegetable oil, 10 teaspoons of salt, three quarters of a glass of sugar, a tablespoon of 6% vinegar (or to taste).

1. Prepare vegetables for the sauce. Rinse under clean water and:
   - Tomatoes cut out the places of the stalks;
   - cut the pepper, remove the grains, ponytails;
   - peel the carrots from the top skin;
   - Break the garlic into cloves and remove the husk.
2. Cut all the vegetables into comfortable pieces, chop through a meat grinder and transfer to a large saucepan.
3. Add oil, vinegar to the processed mass, sprinkle everything with sugar and salt.
4. Cook the mixture until boiling, stirring occasionally so that the vegetable mass does not stick to the walls.
5. Peel the cabbage from sluggish and dry leaves, chop into strips and put in a boiling sauce.
6. Mix everything so that the sauce absorbs the cabbage and soaks it well. Boil the salad for 25 minutes (cover).
7. Banks and sterilize over boiling water and put the prepared hot salad into them. Roll up with steamed lids and send to rest under a warm blanket.
8. After 14 hours, the cabbage in the sauce can be transferred to the pantry and count the days until winter, when it's time to taste it.

Recipe 2. Cabbage salad with pepper

This recipe is also called Provencal cabbage. It has a lot of fans because it turns out so tasty that it is often impossible to check how the salad is stored. It is eaten almost immediately, without waiting for winter.

Ingredients for winter salad (for 3-4 liters): 5 kg of medium-ripened cabbage, 1 kg of red sweet pepper, 4-5 tbsp. spoons of salt, 1 tbsp. sunflower oil, a glass of vinegar, a glass of sugar.

1. Peel the cabbage heads and cut into thin stitches using a shredder or combine.
2. Peel the sweet pepper from the “insides” and chop into small strips.
   If desired, you can take not only red, but also yellow or green peppers - the color palette in the finished salad will be brighter. The main thing is that the pepper is juicy and fleshy.
3. Pour cabbage with oil, add vinegar, pepper, oil. Mix the ingredients carefully. It is preferable to do this with your hands, so the salad will be better saturated with flavors and get live energy.
4. At this point, the salad is ready to be eaten. But we, of course, will keep it until winter. Transfer the cabbage into jars and tamp it very tightly so that it starts up a lot of juice and marinates itself. Leave 1-2 cm of empty space to the edge of the jar. The cabbage will still infuse and may increase in volume due to the juice.
5. Cover jars with cabbage with plastic lids and rearrange in the refrigerator. She needs three days to marinate.
6. At the end of the term for jars of cabbage, prepare a “filling” of sunflower oil (boil and let cool) and pour over the cabbage.
7. Close with the same lids and remove the cabbage salad with pepper in a cool place for seaming.

Recipe 3. Cauliflower salad in tomato

This "colored" salad is a real delicacy. After the first tasting, he, as a rule, settles forever in a home cookbook.

Ingredients for 4 liter jars of lettuce: 2.4 kg of cabbage inflorescences, 1.4 kg of tomatoes, 220 ml of vegetable oil, 140 g of sugar, 240 g of sweet pepper (all colors), 130 ml of vinegar 9%, 80 g of garlic, 70 g salt, a bunch of your favorite greens.

1. Rinse all vegetables under cold running water.
2. Cabbage heads disassemble into inflorescences; free the pepper from grains and ponytails.
3. Cut vegetables:
   - large inflorescences of cabbage to disassemble into small ones;
   - finely chop the pepper (it is better if it is cubes);
   - Chop the tomatoes to a puree state (with a blender or through a sieve).
4. Transfer the multi-colored peppers and tomato puree to a cooking pot.
5. When boiling bubbles appear on the surface of the pepper-tomato mass, add vegetable oil, sugar, vinegar and salt everything. Stir and simmer for half an hour. From time to time, the salad must be stirred, removing the settled pieces of pepper from the bottom.
6. The next to go to the pan are cabbage inflorescences and coarsely chopped greens. Tasty combinations with cauliflower: dill, basil, parsley, cilantro. The cooking time of the vegetable mass after laying all the ingredients is 8 minutes.
7. Arrange the cabbage in the tomato in washed and dry jars and, covered with lids, send for sterilization. Half-liter jars are enough for 20-25 minutes.
8. Roll up the hot glass and check the tightness of the covers. Place the workpiece in a warm place for a day, and then in a cold one - until winter.

Recipe 4. Cabbage and beetroot salad without sterilization

Ingredients for 2.5 liters of salad: 1.5 kg of winter cabbage, 0.5 kg of beets, 0.5 kg of sweet peppers, 0.5 kg of tomatoes, 0.5 kg of onions, 0.5 kg of carrots, 250 ml of oil vegetable, 1 tbsp. a spoonful of salt, 100 ml of table vinegar 9%.

1. Washed and peeled vegetables cut for salad:
   - chop the cabbage with lettuce stitches;
   - grate beets and carrots on a grater with large holes;
   - pepper without seeds and stalk cut into thick sticks;
   - cut the onion into small cubes;
   - Cut the tomatoes into medium slices.
2. Pour vegetable oil into a large enameled bowl (with a volume of at least 6 liters, so that it is convenient to stir the entire salad) and heat it to a boiling point. Put the beetroot mass and simmer, stirring, for about 10 minutes.
3. Put all the vegetables to the beets, salt. Mix the sliced ​​\u200b\u200band simmer over low heat for one hour, not forgetting to stir.
4. The lettuce simmer time can be used to sterilize jars and lids (a 500 ml jar is the best for this type of seaming).
5. Add vinegar when 10 minutes remain before the process is completed, mix the vegetable mass thoroughly.
6. Arrange the finished salad in warm jars and roll up.
7. Turn the glass upside down (this will help identify poorly closed jars), wrap it in warm “clothes” and leave to cool gradually for a day.
8. A salad appetizer of cabbage and beets can be served as an independent dish, or can be used for borscht (250 g of salad per 2.5 liters of water).

Recipe 5. Cabbage salad "Lick your fingers"

Ingredients for the original recipe for 8 liters: 5 kg of cabbage, 0.8-1 kg of sweet pepper, 1 kg of carrots, 0.5 kg of onions, 2.5 cups of sugar, 4 tbsp. tablespoons of salt, 500 ml of vinegar 9%, 500 ml of vegetable oil.

1. Coarsely chop the white cabbage heads.
2. Grind the peeled carrots with a grater (large holes).
3. Onion cut into thin rings or half rings.
4. Peeled pepper cut into pieces in the form of cubes.
5. Put the vegetables in a large bowl or pan, sprinkle with salt, add vinegar and oil. Mix all salad ingredients well. It is not worth kneading too much so that the vegetables retain the shape of the cut as much as possible.
6. Arrange the infused (40 minutes) salad in sterilized, dried jars, and put them in a chilled place. For three to four days, you need to monitor the process of cabbage fermentation and periodically pierce the mixture with a wooden skewer to get rid of excess gas formation.
7. After 4-5 days, close the jars with nylon lids and put them away for “winter” storage.

Recipe 6. Cabbage, pepper, carrot salad

Ingredients for 2 liters of ready-made salad: 1 kg of white cabbage, 2 carrots, 1 large sweet pepper, onion (optional).
For dressing: 100 ml vegetable oil, 50 ml vinegar 9%, 3 tbsp. spoons of sugar, st. a spoonful of salt (without a slide).

1. Chop cabbage on a combine, a special grater or a knife.
2. Finely chop the carrots into cubes or chop with a grater.
3. Bulgarian pepper cut into lettuce stitches.
4. Chop the onion into thin rings / half rings.
5. Prepare the dressing: mix all the ingredients, focusing on personal taste (add or remove ingredients as desired).
6. Mix all the vegetables, pour over the dressing and let the salad soak for 2 hours with flavors and spices.
7. Arrange the salad preparation in clean, sterile jars, cover with plastic lids and send to spend the winter in a cold place, periodically watching the fermentation process of vegetables.

Recipe 7. Cabbage and tomato salad for the winter

Ingredients for 2 liter jars: 1 kg of cabbage, 1 kg of tomatoes, 2 sweet peppers, 2 onions.
Marinade: 100 g of granulated sugar, 250 ml of vinegar, peppercorns, 50 g of salt.

1. Cut juicy and very ripe tomatoes into slices, trying not to lose the juice.
2. Peel the cabbage and cut the stalk, chop into long strips.
3. Peel the fleshy peppers from the seeds, cut the tails and chop with thin stitches.
4. Peel the onion, cut large “individuals” into half rings, and if the onions are small, into rings.
5. Mix all the vegetables in a suitable saucepan, cover with a smaller plate and place under heavy oppression overnight.
6. When the lettuce cuts the juice well, add spices for the marinade and vinegar.
   If the vegetables turn out to be too juicy and let the juice go in excess, you need to drain the excess.
7. Mix everything so that each vegetable gets its portion of spices, and after boiling, cook the workpiece for 10 minutes.
8. Wash and sterilize jars in a convenient way. Transfer the hot salad to glass containers and roll up.
9. Turn the jars upside down, checking the tightness of the lid, wrap with a warm blanket and “forget” until completely cooled.
10. Take the workpiece with cabbage and tomatoes to the basement with the prescribed temperature regime.

Recipe 8. Puff cabbage salad with vegetables

Ingredients for the salad: 1 kg of white cabbage, 1 kg of cucumbers, 500 g of tomatoes, 500 g of sweet pepper, 500 g of onion, parsley sprigs.
For filling: 2 liters of water, 2 tbsp. spoons of salt, 6 tbsp. spoons of sugar;
Spices for the marinade: pea black pepper, cloves, bay leaf; vinegar acid (per 1 liter - ½ teaspoon).

1. Sort all the vegetables, wash and cut:
   - chop the cabbage into thin shavings;
   - peel the cucumbers from the green skin and cut into circles about a centimeter thick;
   - make small crosses on tomatoes with a knife, pour boiling water over them and dip them in ice water after a minute or two; remove the skin and cut into thick rings;
   - Peel the pepper from grains, cut large fruits into wide strips, small ones into rings;
   - “undress” the onion and cut into thick circles, and then disassemble them into separate rings.
2. Put greens on the bottom of the steamed jars, and vegetables on top, alternating them with each other in color order.
3. Make a sweet-salty solution. Add all the spices according to the recipe, except for the vinegar. Boil the spicy mixture, boil for five minutes, “hand out” to the jars and pour in the vinegar.
   Vinegar can also be added to the marinade as soon as it is removed from the heat.
4. Place rainbow salad in jars in a sterilization basin for 10-15 minutes.
5. Roll up the jars, wrap them up and do not disturb the day. After - give the salad to the pantry for preservation.

Recipe 9. Red cabbage salad for the winter

Ingredients for 2 liter jars: 750 g red cabbage, 120 g apples, 50 g onions, 10 g horseradish (root), 32 g vinegar, 70 g vegetable oil, salt and cinnamon to taste, 3 pcs. - cloves, peppercorns, bay leaves.

1. Peel the cabbage from bad leaves, cut out the middle and chop the head of cabbage.
2. Cut clean apples and remove seeds. Cut into small slices or strips.
3. Thoroughly wash the horseradish root from dirt, clean and rub finely.
4. Remove the skin from the onion and cut into halves of the rings.
5. Heat the oil in a saucepan or a large frying pan, pour chopped cabbage into a container, pour a little water, salt and simmer lightly (you can until half cooked).
6. Add onions, apples, horseradish and spices. Keep on low heat until a slight boil appears.
7. As soon as the salad boils, remove from the hob, add vinegar and spread the appetizer in clean jars.
8. Cover with lids and place jars of lettuce in a sterilization pot. At a temperature of one hundred degrees, 0.5 liter cans are boiled for 35 minutes, 1 liter will take 45 minutes.
9. Roll up immediately after sterilization is complete.
10. Cool the spicy red cabbage salad by inverting it onto the lids.
11. Take the finished salad to the basement, where the rest of the preparations are waiting for winter feasts.

Delicious cabbage salads for the winter are a matter of the skill of the hostess. And any skill is the observance of certain culinary norms and rules, which are also called "secrets".

1. Cabbage is divided into three types of ripening: late (winter), medium and early. In winter salads, as a rule, a mid-season variety is used. The heads of such cabbage are large, the upper leaves, unlike the winter variety, are light and not very tightly adjacent to each other, the flesh is juicy and crunchy.
2. For salads, it is more profitable to use large heads of cabbage. There will be less waste from a large head of cabbage than from several small ones.
3. Until the experience of salad preparations has appeared, it is better to adhere to prescription proportions. Especially the marinade. Compliance with the proportions of spicy additives is no longer so important, here you can be guided by personal taste.
4. To give cabbage a sunny color, carrots should not be cut, but grated. So more juice will stand out, and the cabbage will get a bright color.
5. Cabbage, chopped too thin "cobweb", will not crunch in the finished salad.
6. In salad recipes where cabbage is aged for several days, you can speed up the fermentation process of vegetables. The workpiece must be pierced daily with a pointed wooden stick to free it from gases. The resulting foam is removed, preventing the appearance of mold.

- a universal preparation for the winter, which combines the tastes and aromas of many favorite vegetables and spices. It will complement the main dish, give it a contrasting taste and act as a colorful decoration for the festive table.

If you think that cabbage preparations for the winter are boring and mundane, then you are mistaken. Modern recipes for preparations can surprise even the most demanding gourmets, the main thing is to choose the right products, and reasonable proportions, and then cabbage preparations for the winter will certainly please you.

You probably know that there are a great many varieties of cabbage, but when I manage to buy juicy, crispy and soft white cabbage, I definitely make preparations from such cabbage.

Dear friends, I bring to your attention our favorite and proven recipes for preparations from our beloved cabbage. I would be very grateful if you share your cabbage recipes in the comments.

I wish you delicious cabbage preparations for the winter!

Sauerkraut for the winter in jars according to my grandmother's recipe

Crispy sauerkraut for the winter in jars in brine is a popular tasty snack loved by many. This is our family recipe, according to which my grandmother used to pickle cabbage. Sauerkraut for the winter is so perfect that I don’t even try other recipes. See the recipe with step by step photos.

Solyanka from cabbage for the winter

Solyanka from white cabbage will appeal to both adults and children. It turns out very tasty, fragrant and satisfying. Such a hodgepodge can be served at the dinner table as a cold appetizer or a hot side dish for the main course. Recipe with photo.

Cabbage with beets for the winter

Do you know that you can also close pickled cabbage with beets for the winter? It turns out a great snack - budget, but tasty and very appetizing. Moreover, this recipe is very simple and relatively quick, the longest thing in it is the sterilization of cabbage with beets for the winter in jars, but this is not at all difficult even for novice hostesses. Cabbage with beets for the winter is placed in pieces in a jar, so it marinates well and turns out to be spicy and very interesting. And beets share with her not only their taste, but also a wonderful color. See how to cook.

Cabbage salad with beets for the winter

In my family, cabbage preparations for the winter are very popular. And it's not just about everyone's favorite sauerkraut. For example, I always close cabbage salad with beets for the winter - despite its simplicity, it turns out to be both tasty and very beautiful. Perhaps this is one of those preservations that, although budgetary, are suitable both for everyday family lunches or dinners, and as an appetizer on the festive table. See how to cook.

Salad with cabbage and apples for the winter

Cabbage, carrots, onions, peppers, tomatoes and apples - these ingredients go well with each other, and you get a delicious and beautiful salad. I will tell you even more - you can close such a salad with cabbage and apples for the winter. Believe me, this preservation will pleasantly surprise all lovers of vegetables. Salad can be served as an appetizer, or as a side dish - it goes well with any meat dish. See how to cook.

Salad for the winter from vegetables "Watch out, vodka!"

A very simple and tasty salad for the winter will appeal to all fans of classic preservation. Simple and convenient proportions, a balanced amount of spices and vinegar make this salad one of the favorite types of preservation among my many relatives. Recipe with step by step photos.

Cabbage salad for the winter "Ryzhik"

A simple and tasty salad for the winter from cabbage "Ryzhik" (without sterilization) will appeal to all fans of winter preparations. You can see the recipe with step by step photos.

Peppers stuffed with cabbage for the winter

Delicious, delicious and more delicious! Fragrant bell pepper, crispy cabbage with parsley in a sweet and sour marinade - an excellent preparation for a lid! Recipe with photo.

Cabbage salad for the winter "Gardener"

Do you like simple cabbage preparations for the winter? Check out this salad! Cabbage salad recipe for the winter "Gardener" (with step by step photos), you can see .

White, red, colored, kohlrabi ... Here it is, the queen cabbage - a delicious and indispensable vegetable in winter salads, the main character among the blanks! And what a benefit! What is sauerkraut rich in vitamin C. However, you should not limit yourself to harvesting only sauerkraut or pickled cabbage for the winter. Every housewife, of course, dreams of preserving all the benefits of the autumn harvest for the winter, but it would also be nice to make the cooking process much easier in the cold season. What to do in this case? Of course, close delicious salads for the winter from cabbage. They are always ready to help. Imagine that you have prepared some side dish, got a cabbage salad prepared for the winter, and now - a hearty and light lunch or dinner is ready.

It is wonderful that cabbage salads for the winter can be made with the addition of various vegetables: tomatoes, cucumbers, eggplants, carrots, onions, sweet peppers, mushrooms and rice. Dill, parsley, herbs and spices are an integral part of any cabbage salads for the winter, they give them a special piquancy and extraordinary taste. With proper processing, salads can be stored for a very long time. Do not deny yourself this pleasure, replenish your stocks, try to prepare cabbage salads for the winter.

Salad "Cabbage in sauce"

Ingredients:
3 kg of cabbage
2 kg of tomatoes,
500 g carrots
500 g sweet pepper,
100 g garlic
½ stack vegetable oil,
10 tsp salt,
¾ stack. Sahara,
¼ tbsp 6% vinegar.

Cooking:
Wash tomatoes, carrots, sweet peppers and garlic, peel and pass through a meat grinder. Then add oil, vinegar, sugar and salt. Bring the mass to a boil. Shred the cabbage and dip it into the boiling sauce. Stir and cook for 25 minutes. Arrange the hot salad in sterilized jars and roll up.

Ingredients:
2.5 kg cabbage,
600 g tomatoes,
800 g beets,
500 g carrots
7 bulbs
5 sweet peppers
10 tsp salt,
1 tbsp Sahara,

1 stack 9% vinegar,
10 black peppercorns,
4 bay leaves.

Cooking:
Grate carrots and beets on a coarse grater and fry in a small amount of vegetable oil for 15 minutes. Chop the rest of the vegetables and mix with the beet mass and spices. Add oil and simmer for 1 hour. Then put in sterilized jars, roll up and wrap until completely cool.

Ingredients:
5 kg of cabbage
1 kg of multi-colored sweet pepper,
1 kg carrots
1 kg of onion
500 ml vegetable oil.
4 tbsp salt,
350 g sugar
500 ml 6% vinegar.

Cooking:
Grate the carrots on a coarse grater, cut the cabbage and pepper into strips, chop the onion. Put everything in a large enameled container, add vegetable oil, salt, sugar and vinegar and leave, stirring occasionally, for 12 hours. Then spread the mass in sterilized jars, close with nylon lids and store in a cold place.

Ingredients:
1 kg of cabbage
1 medium beetroot
1 head of garlic.
For marinade:
½ stack water,
½ stack vegetable oil,
½ stack Sahara,
1.5 tbsp salt,
½ stack 9% vinegar.

Cooking:
Grate the vegetables on a coarse grater, chop the cabbage, remember without salt and mix with vegetables. For the marinade, boil water, vegetable oil, sugar, salt, cool, add vinegar and pour over the vegetables. Put the resulting mass under oppression for the night. Then arrange the salad in jars and store in a dark, cool place.

Ingredients:
1 kg green tomatoes
1 kg of cabbage
2 sweet peppers
2 bulbs
100 g sugar
30 g salt
1.5 stack. 9% vinegar,
5 peas of black and allspice.

Cooking:
Cut the vegetables into medium-sized pieces, mix, salt and soak in an enamel pan under pressure for 8-12 hours. Drain the released juice, and season the vegetables with pepper, sugar and vinegar. Bring the mixture to a boil and simmer for 10 minutes. Spread the hot salad hot in jars and sterilize (1 liter jar for 20 minutes). Roll up.

Ingredients:
5 kg of cabbage
2 kg eggplant,
1 kg carrots
1 kg sweet pepper
2 hot peppers
1 stack minced garlic,
1 stack vegetable oil,
3 tbsp Sahara,
500 ml 6% vinegar,
salt - to taste.

Cooking:
Chop the cabbage, boil the eggplant in salted water and cut into pieces. Grate the carrots on a coarse grater, peel the sweet and bitter peppers and finely chop. Mix all the vegetables, salt to taste, add sugar, oil, vinegar and leave to infuse for 2 hours. Then put the vegetables in jars (preferably 0.75 l) and sterilize for 20 minutes. Roll up and wrap until completely cool.

Ingredients:
1.3 kg cabbage,
500 g sweet pepper,
300 g onion
400 g carrots
50 g parsley,
50 g celery
1 stack vegetable oil.
Based on a 0.5-liter jar:
½ tsp salt,
1 tsp Sahara,
2 tbsp 5% vinegar
2 peas of bitter and allspice.

Cooking:
Heat vegetable oil to a boil and cool slightly. Shred the cabbage. Cut the pepper and onion into rings, after removing the seeds from the pepper. Grate carrots on a coarse grater. Finely chop the parsley and celery. In prepared 0.5 l jars, pour 2 tbsp. l. vegetable oil and, laying chopped vegetables in small portions, add salt, sugar, vinegar, bitter and allspice. Fill jars tightly with salad and soak for 1 hour, covered with lids, then sterilize 0.5 l jars for 60 minutes and roll up.

Ingredients:
1 kg of cabbage
1 kg sweet pepper
1 kg carrots
500 g onion
1.5 stack. vegetable oil,
2 tbsp salt,
1 tsp ground black pepper.

Cooking:
Cut the onion into small cubes and mix it with a teaspoon of salt, cover and leave for 12 hours. Cut the pepper into narrow and short strips. Grate the carrots on a coarse grater, chop the cabbage finely. Peppers, carrots, cabbage, mix with the remaining salt and leave for 12 hours. After this time, squeeze the vegetables from the juice. Stir the salad, add oil, ground black pepper and mix thoroughly again. Put the mass in dry, clean jars, close and sterilize for 20 minutes. Roll up.

Salad with cabbage and cucumbers "To the winter table"

Ingredients:
1 kg of cabbage
1 kg cucumbers
500 g carrots
500 g tomatoes,
500 g sweet pepper,
500 g onion
1 stack vegetable oil,
2 tbsp salt,
1 tbsp Sahara,
⅓stack 10% vinegar.

Cooking:
Shred the cabbage. Grate cucumbers (with peel) and carrots on a coarse grater. Cut the onion and pepper into cubes. Blanch the tomatoes and peel them. Put all the ingredients in a large container, add salt, sugar, vegetable oil, vinegar, mix and cook for 3 minutes. Place the warm salad in sterilized jars and sterilize for 5 minutes. Roll up.

Ingredients:
2 kg of cabbage
2 kg boiled mushrooms,
1 kg carrots
1 kg of onion
500 ml vegetable oil,
7 tbsp Sahara,
3 tbsp salt,
300 ml 9% vinegar.

Cooking:
Boil the mushrooms in advance in salted water until tender, drain them in a colander and rinse with cold water. Grate the carrots on a coarse grater, chop the cabbage into strips, chop the onion. Fry the onion and carrot in a little oil until translucent, add the cabbage, mushrooms and the remaining oil. Bring the mass to a boil and simmer over low heat under the lid for 30 minutes. Then salt, add sugar and vinegar, mix and simmer for another 30-40 minutes, stirring occasionally. Put the finished mass in sterilized jars, roll up and wrap until completely cool.

Cabbage salad "A little of everything"

Ingredients:
2 kg of cabbage
2 kg of tomatoes,
2 kg zucchini,
1 kg carrots
1 kg of onion
500 ml vegetable oil,
200 ml 9% vinegar,

Cooking:
Wash all vegetables thoroughly, peel and finely chop, mix and simmer in vegetable oil over low heat for 40 minutes, stirring occasionally. At the end, add salt, pepper, vinegar. Stir and let boil. Put the finished salad hot in sterilized jars, roll up and wrap for 2-3 hours.

Cabbage salad with beans "Garden all year round"

Ingredients:
2 kg of cabbage
1 kg carrots
1 kg of onion
1 kg of tomatoes,
1 stack boiled beans,
400 ml vegetable oil,
8 peas of allspice,
4-5 bay leaves,
½ stack Sahara,
1.5 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Chop the cabbage, cut the onion and tomatoes into cubes, grate the carrots on a coarse grater. Put the vegetables in a saucepan, add vegetable oil, sugar, salt and simmer for 20 minutes, stirring occasionally. Then add the boiled beans, peppercorns and bay leaf and continue to simmer, stirring, for another 15-20 minutes. At the end of the stew, add vinegar, sweat a little more and arrange in sterilized jars. Roll up, wrap and leave to cool completely.

Ingredients:
2 kg of cabbage
1 kg beets,
1 kg of onion
1 kg carrots
7 bell peppers
1 stack water,
10 peas of allspice,
1 bay leaf,
½ bunch of parsley
½ bunch dill,
1 stack tomato paste,
⅓ stack. Sahara,
½ stack salt,
½ stack 9% vinegar.

Cooking :
Chop the cabbage, grate the beets on a coarse grater, mix and cook for 25 minutes. then add to the mass the onion, cut into half rings, carrots grated on a coarse grater, pepper cut into thin half rings, peppercorns, salt, sugar, bay leaf, chopped herbs, tomato paste, vinegar and cook for another 30 minutes from the moment of boiling. Place the finished product in 0.5 l jars, sterilize for 10 minutes and roll up.

Zakuska from red cabbage "Masquerade"

Ingredients:
3 kg red cabbage
300 g onion
800 g sour apples,
1 tbsp cumin seeds,
2.5 tbsp salt.

Cooking:
Chop the cabbage, cut the apples into slices, and the onion into rings. Salt the cabbage, mix well with your hands, add apples, onions, cumin and mix again. Then put in a container, cover with a cloth, a lid and set the oppression. Keep at room temperature for 3-4 days. After the time has passed, place the snack in sterilized jars, close with plastic lids and store in the refrigerator.

Cauliflower salad with winter rice

Ingredients:
1.3 kg cauliflower,
1.3 kg of tomatoes,
500 g carrots
2 sweet peppers
250 g rice
2 cloves of garlic
125 ml vegetable oil,
2 tbsp Sahara,
greens (parsley, dill) - to taste,
salt, black ground pepper - to taste.

Cooking:
Separate the cauliflower into florets and blanch for 4 minutes. Pass the tomatoes and garlic through a meat grinder. Boil rice until tender. Grate the carrots on a coarse grater, cut the pepper into small pieces. Finely chop the greens. Then combine everything in a separate saucepan and bring to a boil. Then boil for 30 minutes and roll into jars.

Ingredients:
1 kg cauliflower,
1 kg of corn
1.5 kg of tomatoes,
500 g sweet pepper,
500 g carrots
500 g onion
5 garlic cloves,
¼ stack. vegetable oil,
2 tbsp Sahara.
1.5 tbsp salt,
1 stack 9% vinegar.

Cooking:
Boil the cabbage in salted water until half cooked, cool and disassemble into inflorescences. Boil the corn in salted water and separate into grains. Finely chop the pepper, and pass the tomatoes and garlic through a meat grinder. Cut onions and carrots into small cubes and fry in vegetable oil together with pepper. Put the prepared vegetables in an enamel pan, add salt, sugar, vinegar and cook for 30 minutes. Place the hot salad in prepared jars (0.7 l), cover with lids, sterilize for 15 minutes and roll up. Turn the jars upside down and leave to cool completely.

Cauliflower salad with mayonnaise "Original"

Ingredients:
2 kg cauliflower,
6 kg yellow tomatoes,
2 hot peppers
3 heads of garlic
400 ml mayonnaise,
1 bunch of green parsley,
2 stack vegetable oil,
1 tsp ground coriander,
1 tsp ginger,
1 tsp nutmeg,
½ tsp crushed mint,
1 tsp ground black pepper,
1 stack Sahara,
2 tbsp salt,
1 tbsp 70% vinegar.

Cooking:
Pass the tomatoes, garlic, hot peppers and parsley through a meat grinder. Add mayonnaise, spices, ground pepper, sugar and salt. Boil 40 minutes. Separate the cauliflower into florets, roll in flour and fry in vegetable oil. Dip the cabbage into the boiling sauce and cook for 40 minutes. Add vinegar at the end of cooking. Arrange the finished salad in sterilized jars and roll up.

Preparing salads for the winter from cabbage is easy. This process is undoubtedly creative, where you can fully show your imagination and create your own recipe, taking any of the above as a basis, slightly changing the composition of the products, but keeping the proportions. The main thing is to observe the right amount of preservatives: salt, sugar, vinegar, and what vegetables to add to your favorite cabbage is a matter of taste. And on our website you can find even more salads for the winter.

Good luck preparing!

Larisa Shuftaykina

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