20 delicious recipes for preparing cabbage preserves for the winter in jars

Sauerkraut for the winter is not only a simple and delicious dish but also a healthy snack, popular with many home cooks. This vegetable contains various microelements and vitamins essential to the human body. According to research, eating cooked cabbage is more beneficial, as raw cabbage is less digestible and therefore less effective.

How to select and prepare cabbage

When buying vegetables, pay attention to the condition of the head; fresh cabbage leaves should not have the following signs:

• damage;
• spots of different shapes and colors;
• signs of rot or pest damage.

It's best to choose vegetables weighing at least 1 kilogram, with a crisp and juicy texture. You can try a small piece; cabbage has a slightly sweet flavor, with no bitter aftertaste.

Before you begin preparing the dish, you need to thoroughly wash the head of cabbage, remove the outer leaves and any parts that may be dried out.

To pickle, you need to cut the vegetable into several pieces and chop them, after which the product will be ready to start cooking.

Recipes for delicious cabbage preparations for the winter

There are many variations of this simple dish, and it's difficult to determine the best ones. Every home cook can find the perfect one for themselves. Most recipes include the following ingredients:

• 2 kilograms of cabbage;
• 200 grams of carrots;
• 50 grams of salt.

The list may be supplemented with other products depending on the specifics of the recipe and the cooking method.

Classic version

To prepare classic sauerkraut, follow these steps:

1. All vegetables must be thoroughly washed and peeled.
2. The carrots are grated and the head of cabbage is shredded.
3. Place the ingredients in a container, add salt and mix everything.
4. Place the resulting dish in a container, pack everything tightly and press down with something heavy for 2-3 days until fully cooked.
5. Twist the workpiece.

Periodically, you should pierce the products in the jar with a skewer to release gases and be sure to skim off the foam from the surface.

A recipe for delicious cabbage for the winter in liter jars

For this recipe you will additionally need the following ingredients:

• 400 grams of white and red cabbage;
• 20 grams of grated ginger root;
• 40 grams of lemon.

Cooking method:

1. Cut all ingredients and place in a container.
2. Add salt and ginger, mix thoroughly.
3. Squeeze out the juice, place the product in jars and press down on top with a weight.
4. Leave the dish for 3-4 days, after this time pour the remaining juice into all the containers and seal.

Cooking in Korean

To prepare a Korean version of the dish, add about 20 grams of special Korean carrot marinade. This method differs in the way the carrots are sliced ​​(into long strips using a special grater). After that, they are marinated in the spices and only then mixed with shredded cabbage. The rest of the preparation is the same as the classic version.

Crispy marinated cabbage pieces

To prepare canned cabbage pieces, you will need to additionally prepare:

• 2 cloves of garlic;
• 40 grams of vinegar and sugar;
• 50 milliliters of sunflower oil;
• 0.5 liters of drinking water.

Preparation procedure:

1. The head of cabbage needs to be cut into checkers, and the carrots grated on a Korean grater.
2. Marinate the food.
3. Prepare the marinade, add water to the pan, salt and spices (to taste).
4. Place the dish in jars and pour boiling marinade over it.

With bell peppers in jars

In addition to carrots and cabbage, you can add bell peppers to the dish; it's important that they're juicy and fresh. They can be cut into strips or small pieces and mixed with salt when adding the other ingredients.

Marinated in brine under iron lids

Canned cabbage in brine can be sealed with metal lids; they must first be sterilized using steam, boiling water, or an oven.

Cooking with beets

In the beetroot recipe you also need to take:

• 200 grams of beets;
• 0.5 liters of water;
• 50 grams of vinegar;
• 20 grams of sugar and sunflower oil;
• 30 grams of garlic.

Cooking procedure:

1. Cut the cabbage into large pieces, carrots and beets into circles.
2. All products must be placed in a jar.
3. Prepare the marinade, bring to a boil and pour into the container with vegetables, carry out canning.

Marinate with beets and vinegar without sterilization

To prepare cabbage and beets without sterilization, you need to pour the prepared marinade into a jar after pouring it in, boil it again and pour it back into the container, only then screw it on.

Cabbage with eggplants under iron lids

Preserving eggplants requires the following additional products:

• 0.5 kilograms of blue;
• 50 grams of garlic;
• spices (to taste).

Preparation procedure:

1. Wash and peel the vegetables.
2. Cut the cabbage and carrots and grate them into strips, boil the cabbage until done and cut into medium pieces.
3. Place everything in a container and ferment by adding salt and spices, then press down on the dish.
4. After 3-4 days, roll up the products.

Sweet assortment with apples and honey

For this variation you will need to additionally take the following ingredients:

• 250 grams of water;
• 30 grams of garlic;
• 100 grams of sour apples;
• 20 grams of honey;
• 50 grams of vinegar.
• sunflower oil (as needed).

Algorithm of actions during cooking:

1. Prepare the marinade, add honey when it boils.
2. Chop the cabbage, grate the carrots, cut the apples into small pieces.
3. The products are placed in containers and filled with hot marinade, and the products are rolled up.

Finger-licking good cauliflower in tomato sauce

For this dish, you'll need 400 grams of tomatoes. Before cooking, blanch the tomatoes and put them through a meat grinder or blender. Otherwise, use this juice instead of the water used to make the marinade. The rest of the preparation is no different from the classic version. Once finished, all the jars should be canned.

Marinated with tomatoes and aspirin

Aspirin has been used in cans for a long time; it is used as a chemical preservative to ensure that the product in closed containers lasts longer and does not spoil.

How to make sauerkraut

To make sauerkraut, you need to follow this order:

1. Cut the cabbage into large pieces and the carrots into circles.
2. Prepare the marinade.
3. Place the vegetables in a container, pour in the brine and roll up.

A spicy appetizer for the winter

To make the canned cabbage spicier, you can add 1-2 hot red peppers to the dish. Cut them into slices and place them in the container with the other ingredients.

Pickled cabbage with beets and garlic

This recipe also includes 200 grams of beets and 4 cloves of garlic. The cooking procedure is the same as the standard beetroot recipe, but more garlic is added. The flavor of this preparation is sharper and more piquant. After placing the product in the jars, seal them.

Pickled cabbage with citric acid

Citric acid in preserves can be used as a preservative as a direct replacement for vinegar.

This change of products does not affect the taste of the preserves in any way.

In Georgian

To roll up heads of cabbage in the Georgian style, you will need to additionally prepare the following ingredients:

• 100 grams of beets;
• 1 bunch of celery greens;
• 30 grams of sugar and salt;
• 1 clove of garlic;
• 750 milliliters of water.

Cooking procedure:

1. Prepare a classic marinade.
2. Peel the vegetables and cut into large pieces, add chopped herbs and place in a jar.
3. Pour the marinade into the container and carry out canning.

Cauliflower with pepper

Canned cabbage can be made not only from white and red cabbage, but also from cauliflower, which provides more vitamins.

The order and method of preparation is no different from the classic recipe, except for the addition of bell pepper, cut into strips.

Provencal cabbage

Provençal is a salad of white cabbage, carrots, and bell peppers. It's prepared almost identically to the classic sauerkraut recipe, but it can also be made into a preserve. To do this, place the prepared dish in jars under pressure for 2-3 days and then can it at the end of the period.

Quick pickled cabbage

For this variation of the dish, you'll need an additional 500 milliliters of drinking water. All the ingredients need to be chopped, the marinade needs to be prepared, and the mixture needs to be poured into the container, then covered with a lid.

How and how long to store the preparations?

Winter preserves should be stored in a dry place at a temperature of 1-4 °C and with little sunlight.