EntranceCabbage for the winter, pickled in jars - recipes. Pickled cabbage with grapes Sauerkraut with grapes and honey recipe
This recipe is my personal invention. Traditional ways, and even with cranberries they are known to everyone, and for some time now I have begun to do it only like this, my family really likes it. Such cabbage is eaten with us "with a bang."
It turns out very, very tasty! Everyone who has tried to cook such cabbage exceeds the norm for eating it. Grapes remain elastic and very tasty, spicy, effervescent. I also cut apples into cabbage pieces when serving. I add onion and oil.
I took the proportions based on the amount of cabbage I needed. I got 3 three-liter jars, so much they will eat from me, whoever needs it can be reduced.
Products:
Cabbage 5 kg (weight of heads of cabbage with stalks)
Carrot 2 kg
Sweet pepper 4 large (this is not enough, it is better to double the quantity, I did not have more)
Grapes light quiche-mish 1.5 kg
Apples, Antonovka is better, but I had some random ones from the refrigerator, the number is arbitrary, I had 12 pieces
Cumin, bay leaf, peppercorns, as you like (I safely forgot, as always)
Cooking:
Three carrots on a coarse grater, tear off the grapes from the branches, cut the pepper into strips, remove the core from the apples (you can cut into slices, but I put the whole ones.)
We chop the cabbage. I do it first a small portion, for about 1 kg of cabbage I mix in a bowl with the appropriate amount of other components,
salt (for 1 kg of cabbage 1 tbsp without a hill of salt, do not oversalt, it should turn out delicious, like a salad to eat) mix with your hands (I don’t squeeze !!!),
pour into a large saucepan, tightly tamp, stick apples. We repeat the layers.
I got 3 layers, the top without apples. Then I cover with an inverted lid, press down with oppression.
In the process of fermentation, I pierce several times with a wooden stick (to let the air out.)
If the house is warm, then usually on the third day the cabbage is ready, but this does not always happen, starting from the second day you need to try. When the taste of cabbage becomes the way you like it, you can put it in jars (fill tightly) and put it in a cool place. 
Enjoy your meal!
Calories: Not specified
Time for preparing: 25 min
Cabbage "Provencal" with cranberries, grapes and apples - incredibly tasty vegetable snack in a sweet and sour marinade with sunflower oil. Such vegetable salad does not lie in the refrigerator, it is eaten almost immediately, as soon as the cabbage "ripens". There is an opinion that the salad can be served at the table as soon as the marinade has cooled or the next day. I advise you to be patient and let the vegetables brew for 3-4 days, after this period, the salad turns out - you will lick your fingers!
It will take 25 minutes to prepare, from the indicated ingredients 2 cans with a capacity of 1 liter will come out. Pay attention to this one too.
Ingredients:
- white cabbage - 1.2 kg;
- carrots - 150 gr.;
- apple - 180 gr.;
- cranberries - 50 gr.;
- red grapes - 100 gr.
For marinade filling:
- water - 1 l.;
- vinegar 9% - 150 ml;
- granulated sugar- 200 gr.;
- table salt - 15 gr.;
- sunflower oil - 180 ml;
- garlic - 1 head;
- bay leaf - 2-3 pieces;
- black pepper, allspice, carnation.
How to cook with a photo step by step
We remove the upper leaves from the cabbage fork, cut the head of cabbage into two parts, cut out the stalk. Then cut into large squares, put in a deep bowl. 
Add a handful of fresh or frozen cranberries. We sort out the berries first - remove the dry and spoiled ones, rinse the cranberries well with cold water. 
We clean the carrots with a vegetable knife, rub on a coarse grater, add to the bowl. 
Cut the core from apples, cut into large slices, add to the rest of the ingredients. 
We cut the grapes in half, take out the seeds, throw the grapes into a bowl with vegetables. 
Making a marinade. Peel the garlic cloves, cut into slices. Pour water into a saucepan, pour granulated sugar, table salt, put bay leaves, black and allspice, add a few cloves and chopped garlic. 
Boil the marinade filling for 2 minutes, pour in the vinegar and sunflower oil, heat for a few more minutes. 
Pour out hot marinade in a bowl with vegetables, mix. 
We put a flat plate and a load on vegetables, leave it for a day at room temperature, then put in the refrigerator for another 3 days. 
We put the finished dish in jars loosely, fill it with marinade, store it in the refrigerator.
Today I will introduce you to recipes for pickled cabbage in jars for the winter. The recipes are wonderful, I will say without hesitation, proven. So take note and act. Cabbage harvested for the winter is an important strategic reserve for every self-respecting housewife. In jars and tubs, pickled, salted, sour, in Korean, with pepper and just a salad - there are a lot of recipes, the arsenal is almost endless!
Once harvesting cabbage was an important event. bought a large number of cabbages, carrots, cooked tubs.
We chose a day, usually on the November holidays, washed the table in the kitchen, took knives in our hands and ... We cut, grinded, rammed into a tub. They made cabbage almost according to one recipe and immediately for the whole winter.
Pickled cabbage for the winter in jars - recipes
Cabbage is a useful product, it hardly needs to be confirmed. If I say now that it's unbelievable tasty snack you nod your head in unison. I constantly pickle cabbage, in addition, there are so many recipes now that I want to try it, and the work of the harvesters has become easier. Therefore, I do little by little, in banks, different. Today I want to introduce some proven recipes.
Fast cabbage for the winter Provence
Pickled cabbage with honey - a delicious recipe
To prepare the workpiece this recipe take:
- Cabbage - 2.5 kg.
- Carrots - 2 pcs.
- Lavrushka - 2-3 pcs.
- Honey - 2 tbsp. spoons.
- Salt - 2 tablespoons.
- Allspice peas - 4-5 pcs.
- Water.
How to cook:
- Cut the cabbage, grate the carrots on a coarse grater. On the table (on a cutting board), grind the cabbage with carrots so that it gives a little juice.
- Place firmly in three-liter jar, pepper and bay leaf put in the middle of the jar. Make a hole in the center of the jar with a wooden stick, pour salt and honey into it.
- Boil the water, let it cool a little (to about 90 *) and pour it into a jar, completely covering the cabbage. Cover with a lid.
- Leave for a day at room temperature. Substitute a deep dish under the jar, as excess brine will flow out.
- After a day, pierce the cabbage several times to release gases and close again for 2-3 days.
- Pierce the workpiece for the last time and store it in the cold.
Cabbage with apples, plums and grapes
10 kg cabbage, 3 kg apples, 2 kg plums, 1 kg grapes, cherry sprigs with leaves, 240 g salt .
cut cabbage large pieces. Cut the apples into 4 pieces without peeling the seeds. Cut the plums in half, removing the pits. Add grapes, salt and stir. Place cherry sprigs in two layers at the bottom of the container, then tightly lay cabbage with fruits and two more layers of cherry sprigs on top.
From book Holiday salads author Kostina DariaBanana salad with apples and grapes 2 bananas, 2 apples, 3 rings canned pineapple, 1 bunch of seedless grapes, 1/2 cup sour cream, 3-4 tbsp. spoons of condensed milk, lettuce for decoration. Rinse the grapes and separate the berries from the twigs. pineapple cut
From the book Canning and Procurement. Best Recipes from natural products. Simple and Affordable author Zvonareva Agafya TikhonovnaCabbage with sweet peppers and grapes For 6 kg of cabbage - 1.5 kg of carrots, 8 sweet peppers, 1.7 kg of seedless grapes, apples, salt. Cabbage should be chopped, sprinkled with salt and lightly mashed with your hands. We clean the carrots, rub on a coarse grater. Bell pepper clear from
From the book Coriander. Basil: Spices in Cooking author Kugaevsky V. A.Sauerkraut with grapes, basil and honey white cabbage - 2 kg grapes - 1 kg carrots - 200 g basil - 100 g For brine: honey - 100 g water - 1 liter salt - 15 g? To prepare this dish, you need to finely chop the cabbage and carrots, put them in the prepared
From book Unusual Recipes blanks author Treer Gera MarksovnaStuffed with carrots, apples, parsley root, plums and pears salted cabbage "Wonderful" cabbage, pieces of apples, carrots and parsley root - to taste pieces of plums and pears - optional For brine for 1 liter of water: 1 tbsp. a spoon beetroot juice or kvass 50 g
From the book Cooking fast and tasty every day author Treer Gera MarksovnaPickled cabbage with carrots, Antonov apples, grapes and prunes "Provencal" 1 kg cabbage 1 pc. carrots 2 Antonov apples 1/2 cup prunes 1 cup grapes 3 teaspoons sugar 3 bay leaves Apple vinegar, vegetable
From the book Vegetarian Cuisine the author Borovskaya ElgaPickled cabbage with carrots, Antonov apples, grapes and Provencal prunes Ingredients 1 kg cabbage, 1 carrot, 2 Antonov apples, 1/2 cup prunes, 1 cup grapes, 3 teaspoons sugar, 3 bay leaves, apple cider vinegar, vegetable
From book home canning author Kozhemyakin R. N. From book Big Encyclopedia canning author Semikova Nadezhda AlexandrovnaProvencal cabbage with grapes and cranberries Ingredients: 1 kg of cabbage, 1 carrot, 100 g of cranberries, 100 g of grapes, 2-3 apples. For brine: 0.5 l of water, 0.5 cup sunflower oil, 0.25 cups of vinegar, 0.5 cups of sugar, 1 tbsp. l. salt, 1 head of garlic. Preparation: Chop the cabbage,
From the book Cabbage Pickles. Cooking like a pro! author Krivtsova Anastasia VladimirovnaSauerkraut with plums Components White cabbage - 10 kg Plums - 5 kg Caraway seeds - 25 g Cloves - 10-12 buds Salt - 250 g Cut the plums into halves and remove the stones. Peel the cabbage from the upper leaves, chop and lay in layers in the prepared
From the book 365 recipes for delicious Russian cuisine by Ivanov S.Cabbage with grapes Cabbage and carrots finely chopped, put in a prepared container, layered with grapes and basil, pour boiling solution (15 g of salt and 100 g of honey per 1 liter of water). Cover with a breathable lid. On the third or fifth day of exposure at room
From the author's bookCabbage with plums and beetroot Divide the plum into halves, remove the pits. Peel and cut the beets into pieces, cabbage into pieces the size of half a plum. Prepare a solution (for 1 liter of water 15 g of salt and 100 g of honey) and bring it to a boil, adding cloves, cinnamon and
From the author's bookSauerkraut with plums? 1 fork white cabbage? 300 g unripe plums 70 grams of salt? 100 grams of sugar? 500 ml of water Chop the cabbage, remove the stones from the plum and cut into slices. Put the cabbage and plums in layers in the prepared container. Then
From the author's bookSauerkraut with grapes? 1 fork red cabbage? 80 grams of salt? 500 grams of unripe green grapes? grape leaves Remove the top leaves from the cabbage fork. Chop the cabbage, add salt and rub lightly. Wash grape leaves and
From the author's bookPickled savoy cabbage with grapes? 1 fork of savoy cabbage? 100 g of grapes? 20 g mustard? 100 ml vegetable oil For the marinade:? 50 grams of sugar? 45 grams of salt? 150 ml of 9% vinegar? black peppercorns? 1.2 liters of water Chop the cabbage. Bring the water for the marinade to a boil.
From the author's bookRed cabbage with grapes? 1 fork of red cabbage? 500 g unripe grapes? 20 grams of salt? vine leaves Remove top leaves. Shred the cabbage and rub lightly with salt. Wash grape leaves and pat dry. At the bottom of the prepared container
From the author's book309. Cabbage with grapes For a 3-liter jar: 2 kg white cabbage 100 g seedless green grapes 1 tbsp. cumin spoon 1 tbsp. a spoonful of salt 2 tbsp. spoons of sugar. Separate 3-4 cabbage leaves, chop the rest of the cabbage, add salt and sugar, carefully