20 Cabbage Recipes for Winter That Will Delight the Whole Family
Source: Azurita, AdobeStockCabbage preparations for winter are not just about storage, but also about variety. We've compiled a large selection of the best ways to prepare cabbage so you always have a delicious, aromatic, and healthy snack on hand. We recommend storing these preparations in a dark, cool place!
1. Cabbage with Honey for Winter
Source: uradachainfo.ruLet's start right away with an original recipe with its own unique twist.
You will need: 2.5 kg cabbage, 3 tbsp honey, 2 carrots, 100 g bell pepper, 3 liters water, 3 tbsp salt.
Preparation: Shred the cabbage, grate the carrots, thinly slice the bell pepper, and mix everything with salt. Place into clean jars and pack tightly to avoid any air pockets. Pour in water, cover with lids, and leave under a weight for two days at room temperature. Drain the brine, add honey to it, stir, and pour it back over the cabbage. Close the jars and store them.
2. Cabbage with Apples for Winter
Source: bee-garden.ruChoose sour or sweet-and-sour apple varieties – they pair best with cabbage.
You will need: 1 kg cabbage, 2 carrots, 2 apples, 1 tbsp salt, 1 tsp sugar.
Preparation: Shred the cabbage, grate the carrots, and finely chop the apples. Mix with sugar and salt; you can also add spices to taste. Leave the preparation for a day at room temperature under a weight, periodically piercing it to the bottom with a stick. Store it for a week in a cool place in the same container, then transfer to sterilized jars and seal.
3. Sauerkraut with Vodka for Winter
Source: nash-pogrebok.ruThis amount of alcohol does not affect the taste at all, but it improves preservation.
You will need: 2 kg cabbage, 1 carrot, 1.5 liters water, 3 tbsp vodka, 2 tbsp each sugar and salt, spices.
Preparation: Shred the cabbage, grate the carrot, and pack them into a fermentation container. Heat water to about 40 degrees Celsius, add salt, pour the brine over the cabbage so it covers it by 1-2 cm, and cover the container with cheesecloth. Tie it and leave the cabbage to ferment in a dark place at room temperature for 2-3 days. A couple of times a day, skim off the foam and pierce the cabbage to the bottom with a knife or stick.
Drain the brine, add sugar, vodka, and spices to it. Distribute the cabbage into sterilized jars, then pour this brine over it, seal, and store in a cool, dark place.
4. Cabbage with Mushrooms in Tomato Sauce
Source: vk.comA complete ready-made salad that can be served immediately or preserved for winter.
You will need: 4 kg cabbage, 1 kg onions, 300 g tomato paste, 400 ml water, 10 tbsp sugar, 2 kg carrots, 600 g mushrooms, 600 ml vegetable oil, 200 ml vinegar, 12 tsp salt, spices.
Preparation: Shred the cabbage, grate the carrots, finely chop the onions, and place everything into a large pot. First, boil the mushrooms for 20 minutes in boiling water, then add them to the pot. Add all other ingredients, mix, and simmer the preparation for 40 minutes over medium heat, stirring occasionally. Seal in sterilized jars.
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5. Napa Cabbage for Winter
Source: vosadu-li-vogorode.ruNapa cabbage is more delicate than white cabbage, so it requires less processing.
You will need: 500 g Napa cabbage, 3 cloves garlic, 2 tbsp vegetable oil, 50 ml vinegar, 1 tbsp ground coriander, 2 tsp ground red pepper, 1 tsp sugar, 2 tsp salt.
Preparation: Boil one liter of water with all the spices, sugar, salt, oil, and vinegar. Shred the Napa cabbage and mix with chopped garlic. Place it into a sterilized jar and pour the marinade over it. Seal for winter.
6. Cabbage with Beets for Winter
Source: pro-orehi.ruThat pink-red cabbage that so beautifully adorns any festive table.
You will need: 1 head cabbage, 1 beet, 5 cloves garlic, 3 bay leaves, 4 cm horseradish root, 1.5 liters water, 70 g each salt and sugar, 30 ml vinegar.
Preparation: Slice the beet thinly, and cut the cabbage into medium pieces. Boil water with sugar and salt, then add vinegar. Place garlic, horseradish, bay leaves, and spices to taste into a sterilized jar. Add the cabbage and beets, pour in the marinade, and seal.
7. Marinated Cabbage with Garlic
Source: kvashenaya-kapusta.ruIf you don't have a cellar, it's best to store this cabbage in the refrigerator.
You will need: 2.5 kg cabbage, 1 head garlic, 1 tsp cloves, 5 bay leaves, 1 tsp allspice, 1.5 liters water, 70 g each salt and sugar, 4 tbsp vinegar.
Preparation: Shred the cabbage, chop the garlic arbitrarily, add all spices, and optionally pour in a little vegetable oil. Boil water with sugar, salt, and vinegar, pour the hot marinade over the cabbage, and leave for a day at room temperature. Transfer it to sterilized jars for storage.
8. Vegetable Cabbage Salad for Winter
Source: sovkusom.ruYou can use any seasonal vegetables you have on hand for this salad.
You will need: 400 g cabbage, 150 g carrots, 150 g onions, 550 g tomatoes, 250 g eggplants, 250 g bell peppers, 250 g cucumbers, 2 tsp salt, 2 tbsp sugar, 2 bay leaves, 10 black peppercorns, 60 ml vegetable oil, 50 ml vinegar.
Preparation: Shred the cabbage. Peel half of the tomatoes and blend them, and arbitrarily finely chop the rest, as well as all other vegetables. Place everything into a pot with salt, sugar, and spices.
Mix, pour in the oil and vinegar, and mix again. Leave the salad for a couple of hours at room temperature, stirring occasionally. Bring it to a boil, simmer for 20 minutes, and seal in sterilized jars.
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9. Red Cabbage for Winter
Source: pro-orehi.ruA simple but very elegant salad that will definitely not be out of place in your pantry or cellar.
You will need: 500 g red cabbage, 500 ml water, 100 ml vinegar, 40 ml vegetable oil, 2 allspice berries, 2 bay leaves, 2 clove buds, 2.5 tsp salt, 1.5 tbsp sugar.
Preparation: Thinly shred the cabbage and thoroughly mash it with your hands with salt. Leave the cabbage for 4-5 hours under a weight, then tightly pack it into a sterilized jar. Boil water with all other ingredients, except oil, and simmer for 5 minutes. Pour the marinade over the cabbage, then pour hot oil on top. Seal the jar.
10. Cabbage Solyanka for Winter
Source: postila.ruClassic mushroom solyanka turns out best with wild mushrooms.
You will need: 2 kg cabbage, 2 kg mushrooms, 1 kg carrots, 1 kg onions, 1 cup vegetable oil, 1 liter water, 1 cup tomato paste, 2 tbsp vinegar, 4 bay leaves, 1 tbsp peppercorns, 3 tbsp salt, 4 tbsp sugar.
Preparation: Boil mushrooms for 15-20 minutes in boiling water and chop them arbitrarily. Shred the cabbage, grate the carrots, and slice the onions into feathers. Dilute tomato paste in water, mix all ingredients from the recipe except vinegar, and bring the solyanka to a boil. Simmer for 40 minutes over medium heat, pour in vinegar, simmer for another 5 minutes, and seal in sterilized jars.
11. Cabbage Provencal in Jars
Source: souspark.ruA simple, versatile preparation that is best served with fresh herbs.
You will need: 1 kg cabbage, 3 tbsp vegetable oil, 1 carrot, 1 bell pepper, 1.5 tbsp sugar, 1.5 tsp salt, 2 tbsp vinegar, 150 ml water, 1 clove garlic.
Preparation: Arbitrarily shred all vegetables and mix them with sugar and salt. Boil water, let it cool, and add oil and vinegar. Pour this marinade over the vegetables and distribute into sterilized jars. Cover with plastic lids and store in a cold place.
12. Cabbage with Bell Pepper for Winter
Source: vk.comBeautiful and very tasty at the same time!
You will need: 1.5 kg cabbage, 300 g each carrots, red onion, and bell pepper, 100 g sugar, 150 ml each vegetable oil and vinegar, 1.5 tbsp salt.
Preparation: Thinly shred the cabbage, grate the carrots, and finely chop the remaining vegetables. Place everything into a pot, mix with the other ingredients, and leave for a couple of hours. Distribute into sterilized jars and sterilize them for another half hour in boiling water. Seal the preparation.
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13. Cabbage in Brine for Winter
Source: lobsterhouse.ruFor this recipe, we recommend using sea salt.
You will need: 2 kg cabbage, 1 carrot, 2 tbsp salt, 10 peppercorns, 1 tbsp caraway seeds, 500 ml water.
Preparation: Grate the carrot, shred the cabbage, and mix them with salt and spices. Pack everything tightly into a large jar, pour in water so it doesn't cover the cabbage, and leave everything under a weight in a warm place for 3 days. Periodically pierce to the bottom with a wooden stick. Transfer the cabbage to sterilized jars and seal.
14. Cabbage Shchi for Winter
Source: mavink.comYou can add any leafy or regular greens to the cabbage to taste.
You will need: 2 kg cabbage, 200 g carrots, 40 g salt.
Preparation: Very finely shred the cabbage or chop it in a blender. Grate the carrots and mix the vegetables with salt. Leave everything under a weight for 2-3 days in a warm place, stirring twice a day. Transfer the preparation to sterilized jars and store in a cold place.
15. Marinated Cauliflower for Winter
Source: mirtesen.ruLet's slightly diversify the selection with crispy cauliflower with basil.
You will need: 500 g cauliflower, 1 hot pepper, 1 sprig basil, 30 ml vinegar, 1 tbsp sugar, 1 tsp salt.
Preparation: Tightly pack as many cauliflower florets as will fit into a liter jar. Add hot pepper, basil, and spices to taste. Pour boiling water over it and leave for 15 minutes with the lids on. Drain this water and boil it again with sugar and salt. Pour it over the cabbage, add vinegar to the jar, and seal.
16. Sauerkraut in a Barrel
Source: eldomocom.ruOwners of their own cellar will definitely need this recipe!
You will need: 10 kg cabbage, 600 g carrots, 200 g salt, 50 g sugar, spices.
Preparation: Shred the cabbage, grate the carrots, and mash everything together with sugar, salt, and spices to taste. Place a couple of whole cabbage leaves at the bottom of the barrel.
Pack the cabbage as tightly as possible, cover with a whole leaf or 2-3 layers of cheesecloth, and leave everything under a weight for about 4 days at room temperature. Once a day, pierce the cabbage to the bottom of the barrel with something long and sharp. After this, close the barrel and store it.
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17. Sauerkraut with Oak Leaves
Source: youtube.comOak leaves give the cabbage a very subtle and light woody note.
You will need: 2 kg cabbage, 120 g carrots, 40 g salt, 20 g sugar, 2 oak leaves, 30 ml vodka.
Preparation: Shred the cabbage and carrots, mix everything together with salt and sugar, and mash slightly. Blanch the oak leaves with boiling water and place them at the bottom of a barrel or jar.
Tightly pack the cabbage, cover with a lid, and leave to ferment for about 3 days at room temperature. Pierce it to the bottom with a skewer 1-2 times a day. Transfer the prepared cabbage to sterilized jars, pour in vodka, and close with lids.
18. Cabbage with Aspirin for Winter
Source: vego-kolbasa.ruAspirin does not affect the taste of the preparation but prevents fermentation and mold growth.
You will need: 2 kg cabbage, 100 g carrots, 60 g sugar, 60 g salt, 3 aspirin tablets, 12 peppercorns, 3 bay leaves.
Preparation: Thinly shred the cabbage, grate the carrots, and mash them together with salt. In a clean 3-liter jar, place an aspirin tablet, one-third of the sugar, and one-third of the spices. Pack half of the cabbage. Again, add aspirin, sugar, and spices. Pack the remaining cabbage and again add aspirin, sugar, and spices. Pour boiling water over everything and seal.
19. Cabbage in Tomato Sauce in a Multicooker
Source: vosadu-li-vogorode.ruA very light, yet delicious winter preparation.
You will need: 750 g cabbage, 60 g tomato paste, 20 g salt.
Preparation: Thinly shred the cabbage and cook it for 45 minutes in a multicooker on the "Stew" mode. 7 minutes before the end, add salt and tomato paste. Distribute the preparation into sterilized jars and continue to sterilize them for another 15-20 minutes in boiling water. Seal for winter.
20. Cabbage with Cranberries for Winter
Source: adfarm.ruInstead of cranberries, you can use viburnum, rowan, or red currants. But freeze viburnum or rowan first so they don't taste bitter.
You will need: 1 kg cabbage, 2 carrots, 2 handfuls cranberries, 1 tbsp salt, 1 tsp sugar.
Preparation: Shred the cabbage, grate the carrots, and mix them with sugar and salt. Add cranberries, gently mix, and leave for 2 days under a weight at room temperature. Periodically pierce everything with a skewer. Then store the preparation for 5 days in a cold place, and only after that, seal the cabbage in sterilized jars.
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