If you like cabbage, but you do not know how to preserve its taste and healthy properties to the very cold, then golden recipes for cabbage blanks, designed for winter, will come to your aid. This seemingly simple and familiar to all culinary ingredient with proper selection of proportions will surprise even the most avid gourmets. Below are the most popular and delicious recipes that are simple to perform and even the novice cooks.
How to choose for preparation
When choosing a cabbage head, you should follow these recommendations:
- Take a head in your hands and carefully feel it. If it becomes soft when pressed or changes its shape, then safely put it to the side, such forks do not fit;
- there should be no stains or cracks on the surface of the leaves;
- the vegetable must have a characteristic pleasant fresh smell;
- carefully inspect the stalk: it should be at least 2 cm long and have a white color. Only in this case, heading is right for you;
- It is advisable to choose a vegetable with green leaves. This will guarantee that he was not frostbitten in winter;
- the weight of the head must be more than 1 kg. Ideal - 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 - mid-season and late.
By adhering to these tips, you can pick up delicious and healthy cabbages that will make your blanks the most delicious.Pickling
Cooking salted cabbage for the winter is slightly different from its marinating. Below is a recipe for tasty and proper salting cabbage in beets.
Ingredients
For 4-5 liters you need:
- 1 cabbage head;
- beets - 2 pcs .;
- carrots - 1 pc .;
- cumin - 1 tbsp. l .;
- 1 hot pepper small;
- allspice peas - 5 pcs.;
- black pepper peas - 10 pcs.;
- bay leaf - 2 pcs .;
- dill - 1 umbrella;
- Celery - 2-3 sprigs.
In order to cook the marinade to 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.
You can also pickle green tomatoes, dill, milk mushrooms, boletus, spinach and green onions for the winter.
Cooking
In order to cook a tasty salty cabbage, follow these steps:
- Cut the vegetable into large chunks, but so that they pass into the jar.
- Peel the beets and carrots, cut them into small round pieces.
- Banks before use must be sterilized. Put all the spices and greens on their bottom, then firmly fold the finely chopped cabbage with beets and carrots.
- In order to cook a delicious marinade, salt and sugar, pour into the water, add sunflower oil to the same place. Boil everything, leave it for 1 minute. Then remove from heat, pour in vinegar and mix well.
- Pour another hot marinade over the cans with the vegetable mixture, then cover with lids and leave to sterilize for half an hour. Banks roll up, turn them over and leave them in that position for a couple of days. For storage, choose a cool place.
Did you know? There is an assumption that the word "cabbage" comes from the ancient Greek and Roman words "caputum", i.e. "head"That corresponds to a rather peculiar form of this vegetable.
Pickled
Preparing sauerkraut easier than ever, while retaining all its useful qualities, vitamins and nutrients.
Ingredients
You will need:
- 14-15 kg of cabbage;
- 1 kg of carrots.
- 10 liters of water;
- 1 kg of salt.
Cooking
So, to cook delicious sauerkraut, you need:
- First, the brine is prepared, that is, dissolve the salt in hot water.
- The cabbage is finely chopped, and the carrots are grated, then everything is mixed.
- The resulting mixture in parts is lowered into the cooled brine for 5 minutes. Then the cabbage gets out of it, squeezed and transferred to another container. Do this procedure with the entire mixture.
- Fold the whole cabbage into the jars, well tamping it down, close the lids of polyethylene and leave for the whole night.
- After a day, take out the jars in the cold.
Did you know? They began to cultivate cabbage in ancient Egypt in the 15th and 10th centuries BC.
Marinated
Inexpensive, low-calorie, and most importantly, marinated cabbage will be 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 marinate a vegetable so that it has a juicy and unique taste, then you will need:
- cabbage - 1 kg;
- carrots - 3 pcs .;
- Bulgarian pepper - 2 pcs .;
- allspice peas - 4 pcs.;
- nutmeg - 1/4;
- bay leaf - 3 pcs.
- water - 300 ml;
- salt - 70 g;
- sugar - 220 g;
- 4% apple cider vinegar - 300 ml.
You can still pickle tomatoes, watermelons, squash, melon and white mushrooms.
Cooking
So, the recipe consists of the following actions:
- Cut the heads off into straws, and grate the carrots grated in a large size, cut the pepper into half-rings. Further, all you need to mix in a special container, add there bay leaf, peppercorns and grate a little nutmeg.
- Marinade is prepared as follows: water is boiled, then salt and sugar are added. A minute later, everything is removed from the heat, and vinegar is poured.
- Pre-prepared vegetable mixture pour the cooked marinade. After that, press down the cabbage with any weight so that it is completely in the marinade.
- After 6-7 hours, spread the already slightly marinated vegetables over the cans, closing them with polyethylene covers.
Important! It is best to store the cans in the refrigeration chamber or basement at a temperature of + 3 ... + 4 ° С.
Unique snack ready!
Winter salad
Another popular and very tasty harvesting of cabbage for the winter is a salad cooked in cans. Even in winter you will feel that you are eating a freshly prepared summer vegetable salad.
Ingredients
For 8 half-liter cans of salad, you will need:
- tomatoes of any variety - 2 kg;
- white cabbage - 1.5 kg;
- sweet pepper - 1 kg;
- onions - 500 g;
- sunflower oil - 300 ml;
- 150 g 9% vinegar;
- 1/2 teaspoon paprika;
- black peppercorns - 15 peas;
- 50 grams of salt.
Cooking
To prepare such a salad will not be difficult:
- Vegetables are thoroughly washed with clean water and cut in this way: tomatoes and peppers - in small pieces, onions - in the form of half-rings, cabbage - into strips (ground separately with salt).
- All prepared vegetables are mixed, then oil, salt and spices are added there. Then take the pan and place it on the fire, boil the mixture and add vinegar.
- Lay out the vegetable mixture in pre-sterilized jars, cover with polyethylene covers and sterilize for 20 minutes.
- Roll up the jars and keep them upside down until cool.
Delicious winter salad is ready!
As you can see, there are a large number of simple and quick recipes for preparing a variety of blanks for the winter of ordinary white cabbage. Moreover, they are very useful and contain all the vitamins and nutrients that fresh vegetables have. Due to the fact that all the preparations can be done in banks, this guarantees them a long shelf life, which will allow you to enjoy the taste of dishes even in winter.
