Cabbage canned for the winter: recipe

By winter the gardens and kitchen gardens are empty, but our storerooms and cellars are well stocked with winter supplies: home marinades and pickles, jams and jams. But there is still time and opportunity to add something to these stocks. Today we will tell you how the cabbage prepared for the winter is prepared. After all, such a dish in cold cold can bring a lot of benefits: due to fiber stimulates the intestines, helps with ulcers and some other diseases, saturates the body with the necessary vitamins.

General information about canning cabbage

For home preserving, preparing a marinade, use acetic acid. From what concentration it has in the finished product, cabbage happens: acute, sour and slightly acid. The very source material is late or middle-aged white cabbage varieties , which should be without internal voids (dense head with well-fitting leaves). Before pickling, cabbage should be prepared. She removes contaminated leaves, cuts out a stump, then shreds and blanchs one minute in boiling water. Or you can without blanching - add a little salt to the shredded vegetable and two hours to stand, thoroughly mixing. Cabbage canned for the winter, marinated in different ways: in glass jars, barrels, glazed pottery, while hermetic sealing is not needed.

Standard, national way of preserving

The recipe for cooking, the most common, the next. Cabbage should be chopped with five-six-millimeter stripes, try out, as written above. Prepare a filling of sand sugar - 120 grams and salt - 80 grams. These volumes are calculated per one liter of water. The mixture should be boiled a little, and at the very end of cooking pour 9% vinegar - 200 ml. Well, now the recipe for how cabbage is cooked for the winter. In each of the liter cans, put: 200 ml of hot filling, 5-6 pieces of cloves and black pepper, then - blanched cabbage, to which you can add cumin. The level should reach the shoulders and fill - above the vegetables. At the last stage, we warm up the jars in a large saucepan with a weak boiling water. Time varies, depending on the size of the cans: liter - 14-15 minutes, half-liter - 11-12 minutes. Then the banks need to be corked.

Very easy recipe for delicious cabbage

Now tell us a super-simple recipe for canned cabbage. Prepare our vegetable and carrots. Then we prepare marinade from two liters of water, 400 grams of sugar sand, sunflower oil and 9% vinegar (two glasses each), four spoonfuls of salt. This amount is enough for 6 liter cans of cabbage. We fill cabbage with boiling marinade and send it to sterilization. For our case (with liter banks) - for 12 minutes. After that, immediately roll up the lids and insulate for at least a day, until the complete cooling. Where did you see such a simple recipe?

We can again cabbage

As you know, there are many ways to prepare a canned cabbage salad. Here's another one. Marinate will be white vegetables. We will need the following ingredients: a good cabbage - two kilograms, a carrot - three pieces, garlic - two heads. For potting / pickling: four tablespoons of granulated sugar, about two liters of water, two tablespoons of edible salt, table vinegar, and 9% half a glass. And now the recipe of canned cabbage, step by step:

1. We clear white cabbage forks from the leaves of green and dirty, washed and into small slices and pieces of shredder. Immediately, without interruption, we lay them in layers in a pasteurized clean jar. Finely chopped garlic and grated carrots we put between each layer.
2. We boil the usual water in a saucepan and fill it with cans. After 30 minutes, merge it and from it we prepare the fill.
3. All the remaining products from the list of ingredients are added to hot water, boiled for several minutes and then poured into a container.
4. After that we take the tin lids and roll up the jars, turn them upside down and wrap them up.

Recipe for cabbage sticks

We need: medium-sized cabbage - two to three forks, carrots - one and a half kilograms, a bunch of celery and parsley, dill, garlic head, hot red pepper - one spoon. For marinade: two and a half tablespoons of salt cooked on one and a half liters of water. And now, step by step on how to prepare cabbage, canned for the winter:

1. We wash it well and disassemble it in pieces, according to the leaves, as we do when preparing cabbage rolls. These leaves will be used as a wrapper.
2. We rub the carrot on a grater in the same way as when cooking a Korean carrot. We put to it finely chopped celery or parsley, hot pepper, garlic, finely chopped or crushed. Mix well. The carrot stuffing is ready.
3. At the next stage we put stuffing on each leaf of cabbage, wrap it up, like stuffed cabbage rolls, and try to put it as tightly as possible into the jar.
4. In the standard way, we make the filling: salt is brewed in water, boiled and allowed to cool. Then fill the brine with cabbage sticks.
5. We send the jar to the fridge, from time to time check the level of filling and, if necessary, add salt water. 10-12 days - and the dish is ready.
6. It is possible to preserve it, for which we pre-sterilize the jar in a water bath and sterilize it for half an hour, then roll it up, turn it upside down and wrap it around.

Cooking skits

Let's cook another cabbage salad. We will preserve by the recipe of a skit.

Necessary ingredients : cabbage - five to six kilograms, tomatoes - two to three kilograms, Bulgarian pepper - one and a half kilograms, onions - also one and a half kilograms, black pepper, 9% table vinegar, refined sunflower oil - a tablespoon. Step-by-Step Recipe:

1. We remove green leaves from the head and finely cabbage shinkoo. Rinse the tomatoes and cut into rings. Peel onions and sweet peppers, then cut into slices. Carrots three on a large grater.
2. Now we combine all the vegetables together and blend well with each other. First, salt, pour in a hundred grams of vinegar and leave the mixture promarinovatsya hours 12.
3. Then put the mixture on the fire, pour in the oil, and simmer for a few minutes after boiling over a small fire.
4. The ready mix is laid out on jars, roll up with sterile lids, turn upside down and wrap up before cooling down. As you can see, cabbage salad can be very easy to preserve.

Preserved cabbage kvasshenuyu

Each mistress in the autumn cooks sauerkraut. Recipes are many, they are very diverse. After all, everyone has different tastes: someone likes pickled with pepper, someone loves sauerkraut, etc. This recipe is not usually used. But sometimes it happens that a large crop is obtained, and it needs to be processed as quickly as possible. That's when our method will come in handy. Some are surprised that it is possible to preserve sauerkraut. Of course, there is nothing complicated in this either. We will need: one liter of water, 50 grams of salt, the same amount of sugar sand, 50 ml of vinegar.

Description of the conservation of sauerkraut

The beginning is normal, as is the standard recipe for canned cabbage for the winter. Mine, clean, then shred. And the whole secret of our variant is to prepare a pickle. We raise in salt water and sugar, pour in the vinegar and bring to a boil. Then remove from heat and let yourself cool. Meanwhile, we are engaged in lids and cans for preservation - mine, we clean and sterilize. After that, we spread cabbage on cans and fill it with cold brine. We leave thus free three centimeters to the neck. We cover it with iron lids and send it to a warm place. Note that the liquid will over-flow over time. After three days, it is necessary to sterilize the cans using a water bath: three-liter - 40 minutes, two-liter - 25 minutes, liter - 15 minutes. Then, with the help of a key, roll the cans with iron lids, turn them upside down and wrap them around. Cabbage sauerkraut, canned with vinegar, ready. Store - only in a cool place. In winter, open the jar, add the green or onion, finely chopped, vegetable oil and the salad you serve on the table.

Cauliflower for the winter

Cauliflower canned in cans, can be used for both side dishes and salads. For its preparation you need: five kilograms of cabbage, one kilogram of carrots, as much - onions, two tablespoons of salt, eight teaspoons of vinegar. Lovers of Bulgarian pepper can add it. So, we clean cabbage and divide into inflorescences. Mine and cook in boiling salted water for seven to ten minutes. Onions and carrots are also cleaned, mine, then cut and in boiled water washed. We lay the vegetables in layers in sterile jars. The same brine, which was cooked cabbage, poured. After 15 minutes, the brine is drained and again put to boil. In the meantime, add vinegar to each jar and fill it with boiled brine. Immediately clogged. We put it upside down and let the clock cool down ten. Such cabbage can be stored without problems in the apartment. The main thing is that the sun does not shine on it.