Top 17 recipes for preparing early cabbage in jars for the winter

Preparing vegetables for the winter is familiar to almost every housewife; it helps preserve the freshness of your favorite foods. Recipes for early cabbage in jars for the winter This will help preserve it for a long time and serve it all winter long. The vitamins it contains will help maintain health and energy. Cabbage is harvested as soon as it's removed from the stem and peeled. Sometimes it's salted chopped, sometimes whole, to achieve a different flavor. Natural colors and spices can be added.

General recommendations for harvesting early cabbage

Choose varieties that ripen quickly. These include early-ripening cabbage: June, Dumas, Zarya, Malakhit, and Zolotoy Hektar. Other cabbage varieties can be used. This vegetable can be fermented or pickled. The pickled version will result in a crispier, less sour cabbage.

Early-ripening cabbage usually has crisp, yet soft leaves. Ready, ripe heads of cabbage without visible damage are suitable for canning. Beets, carrots, onions, and spices can be added to the marinade. The total amount of vegetables should be adjusted individually, taking into account the cook's taste preferences.

Selecting and preparing vegetables

For pickling or marinating white cabbage, select ripe, whole, fully formed cabbage.

Early-ripening cabbage is checked for cracks and dents; such cabbage will not be used.

The following ingredients are used for the preparations:

• carrot;
• beet;
• onions;
• bell pepper or hot chili;
• black peppercorns;
• beans;
• dill;
• tomatoes;
• seasonings.

Ripe summer cabbage is rinsed under water and the outer layers of dirty leaves are removed. The vegetables are washed, peeled, and cut into convenient slices. All ingredients are dried on a towel. To make the preparation vibrant, grated beets, carrots, and vinegar are used to deepen the color. All vegetables must be ripe and free of any obvious defects on the skin, as well as rot, scratches and mold.

Delicious recipes for winter cabbage preparations

Every home has its own cooking method. Therefore, you can balance the amount of certain vegetables and spices.

The classic method of canning in jars

This method of preparing cabbage is the most common. It contains a basic set of ingredients:

• cabbage;
• carrot;
• vinegar, water;
• black peppercorns;
• bay leaf;
• salt and sugar.

Shred the cabbage and grate the carrots. Prepare the marinade by mixing water and vinegar, adding the spices, and bring to a boil. Mix the chopped vegetables and place them in jars. Pour the prepared marinade over the jars, and secure the lids. Roll up the jars, turn them upside down, and let them cool. Once cooled, store them in the cellar.

Recipe without sterilization

The unique feature of this option is that the dish, once it's in jars, doesn't need to be sterilized in a saucepan. Simply use sterile jars and thoroughly process the vegetables. You'll need:

• carrot;
• onions;
• cabbage;
• water, vinegar;
• sweet pepper;
• bay leaf and black peppercorns;
• spices.

All ingredients should be finely chopped. Prepare a saucepan for boiling all the ingredients. Cooking time is approximately 15 minutes, during which time the spices are added. Place the cabbage in jars and cover with brine. Roll up the salad for the winter and refrigerate.

Let's prepare a fragrant cabbage salad with mushrooms

This dish can be considered a standalone appetizer. You will need:

• white cabbage;
• mushrooms of choice;
• tomatoes;
• onions;
• spices of choice;
• vegetable oil.

The cabbage needs to be peeled, washed, and shredded. The tomatoes are peeled using a heat-shock process. The mushrooms need to be sliced ​​and boiled for half an hour (or until tender, depending on the variety). The onions need to be pickled in half rings. Once ready, combine all the ingredients in a frying pan with oil and fry until golden. All that's left is to preserve the salad in jars and store it in a basement or cellar.

A quick way to prepare

This dish can be made in an hour. The selected ingredients are cut into strips. Everything is mixed in a large bowl. The mixture is placed in the jars, and a clove of garlic is added.

The marinade is prepared separately. Add water, vinegar, sugar, and salt to a saucepan and bring to a boil. Pour into jars and seal with lids.

The dish is ready in a day. Store in the refrigerator.

Marinate in pieces with carrots

An easy way to prepare large heads of cabbage, which need to be cut into smaller pieces. Wash, peel, and cut the selected ingredients into portions. Grate the carrots. Place the vegetables, herbs, and black peppercorns in a jar. Pour boiling water into the jars, let them steep, and strain. Boil this water with salt, sugar, oil, and vinegar. Pour the water over the vegetables and roll up the salad.

Spicy pepper appetizer

The standard recipe calls for a mixture of bell peppers and chili peppers. Ground red and black pepper can also be used, and vinegar is added for a spicy kick. Canning can be done either hot or cold, which will affect the tenderness of the cabbage.

Recipe with vinegar marinade

Vinegar is used to preserve food longer. This marinade adds a tart and spicy flavor. Simply combine all the chopped vegetables and pour the brine over them. The brine is made from water, vinegar, salt, and sugar. Bring the mixture to a boil and then let it sit on the stove for a while. Pour the boiling marinade over the vegetables. The jars are ready to seal and screw on the lids.

With tomatoes

The standard recipe calls for only tomatoes. Chop all the vegetables. Fry the onion, carrot, and pepper in vegetable oil, add the tomatoes, and heat for 5 minutes. Transfer to a saucepan and cook for 5 minutes, then add the cabbage and simmer for 8 minutes. Add all the spices, stir, and divide among the jars. Seal with lids and seal.

Sweet cabbage with beets

Beets add a rich color and a slightly sweet flavor. Prepare all ingredients as usual. Peel and cut the beets. Place all the chopped vegetables in a container. Prepare the marinade and pour it over the dish. The dish is ready in a week.

With curry

Any recipe you like should be garnished with a spicy spice called curry. A mixture of bell pepper and chili pepper is often used in this dish. The finished fried salad should be jarred.

With fresh cucumber

All vegetables are chopped and mashed in a bowl with vinegar, sugar, and salt. Distribute into jars, which can be sterilized. Store the finished salad in the refrigerator.

With beans

This recipe will require green beans Or already boiled regular cauliflower. This dish can be fried in a frying pan with vegetable oil, onions, and garlic. It should be prepared in a small container and stored in the refrigerator.

Cold curing

Pickling is done without heating or cooking the ingredients. You will need:

• carrot;
• head of cabbage;
• salt.

Can you pickle cabbage without vinegar? Yes, but it's important to press it. Prepare the vegetables and place them in a large bowl. Add salt, press well, mix, and compact. Place a plate and press in place. You can pickle the cabbage three days in advance. During this time, periodically prick and open it to allow the gas to escape. After pickling, cover and store on a cool shelf in the refrigerator.

Korean recipe

The finished dish has a spicy flavor. To prepare, you will need:

• sweet pepper;
• cabbage;
• garlic;
• onions;
• carrot;
• vinegar;
• ground black and red pepper;
• sugar and salt;
• vegetable oil.

Cut the cabbage into squares and place in a container. Grate the carrots using a grater with a Korean-style attachment. Roughly chop the pepper. Add all the seasonings and stir the mixture in a bowl. Heat the onion and garlic in a frying pan with vegetable oil. Add to the cabbage and let it marinate for an hour. Divide the salad into jars and sterilize in a saucepan for about 20 minutes for liter-size jars. Roll up the jars and turn them upside down onto the lid.

Crispy young cabbage for the winter

To make the snack crunchy, it is not fried, but left raw and covered with brine. You will need:

• apples;
• carrots and beets;
• head of cabbage;
• garlic;
• vegetable oil;
• bay leaf;
• vinegar;
• salt and sugar.

Use sour apples, which will give the apples a sweet and sour flavor, with hints of spice. Roughly chop all the vegetables; you can also grate them. Mix everything with ground pepper in a large bowl. Prepare the marinade, distribute the vegetables, and pour the brine over them. Roll them up using a rolling pin.

Classic Salad

This dish is prepared by frying fresh vegetables with vegetable oil and spices. A mixture of bell peppers, ground peppers, carrots, and onions is used. First, the onions and carrots are fried, then finely chopped vegetables are added along with chopped cabbage. The finished mixture is placed in jars, sealed, and stored in a cool place in the refrigerator.

Hunter's Salad

This recipe will help you process your cabbage harvest. You will need:

• pepper;
• tomatoes;
• cucumbers;
• head of cabbage;
• carrot;
• vegetable oil;
• spices.

Thinly slice all the vegetables and simmer in a saucepan. You can arrange the vegetables in layers, turning them over after the juices have released, and mixing them together. Add a marinade of vinegar, water, and seasonings and sterilize for about 20 minutes per 1-liter jar. Remove the finished dish and seal.

Shelf life and storage conditions

To preserve cabbage for a long time, store it in the refrigerator or basement. You can freeze it and add it to pies, soups, and salads. Cabbage will keep all winter; once opened, keep it in the refrigerator. These vegetables should be eaten within a couple of days.