Cabbage canned for the winter: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Gardens and orchards are empty by winter, but our pantries and cellars are well replenished with winter stocks: homemade marinades and pickles, jams and preserves. But there is still time and opportunity to add something to these stocks. Today we will tell you how cabbage canned for the winter is prepared. After all, such a dish in a cold cold can bring many benefits: thanks to fiber, it stimulates the intestines, helps with ulcers and some other diseases, saturates the body with the necessary vitamins.

General information about canning cabbage

For home canning, when preparing a marinade, use acetic acid. From what concentration it has in the finished product, cabbage is: spicy, sour and slightly acidic. The source material itself is late or mid-ripening varieties of white cabbage, which should be without internal voids (dense head of cabbage with goodadjacent leaves).

Before pickling, cabbage needs to be prepared. The contaminated leaves are removed from it, the stalk is cut out, then it is chopped and blanched for one minute in boiling water. Or you can without blanching - add a little s alt to the chopped vegetable and stand for two hours, mixing well. Cabbage canned for the winter is pickled in different ways: in glass jars, barrels, glazed ceramic pots, while hermetic closure is not needed.

Standard, folk way of canning

The recipe, the most common, is as follows. Cabbage needs to be chopped with five to six millimeter strips, blanched, as described above. Prepare a filling of sugar sand - 120 grams and s alt - 80 grams. These volumes are calculated for one liter of water. The mixture should be boiled a little, and at the very end of cooking, pour in 9% vinegar - 200 ml. Well, now the recipe for how cabbage is prepared, canned for the winter.

In each of the liter jars we 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 the filling should be above the vegetables. At the last stage, we warm the jars in a large saucepan with a weak boil of water. The time is different, depending on the size of the cans: liter - 14-15 minutes, half-liter - 11-12 minutes. Then the jars need to be corked.

Very easy recipe for delicious cabbage

Now we will tellsuper easy canned kale recipe. We prepare our vegetables and carrots. Then we prepare the marinade from two liters of water, 400 grams of sugar sand, sunflower oil and 9% vinegar (two cups each), four tablespoons of s alt. This amount is enough for 6 liter cans of cabbage.

Pour cabbage with boiling marinade and send for sterilization. For our case (with liter jars) - for 12 minutes. Then immediately roll up the lids and insulate for at least a day, until completely cooled. Where did you see such a simple recipe?

Canning cabbage again

As you know, there are many ways to make canned coleslaw. Here is another one. We will pickle white vegetables. We will need the following ingredients: good cabbage - two kilograms, carrots - three pieces, garlic - two heads. For pouring / brine: four tablespoons of granulated sugar, approximately two liters of water, two tablespoons of table s alt, table vinegar, 9% - half a glass. And now the recipe for canned cabbage, step by step:

1. We clean the forks of white cabbage from green and dirty leaves, rinse and chop into small slices and pieces. Immediately, without interruption, we lay them in layers in a pasteurized clean jar. Place finely chopped garlic and grated carrot between each layer.



2. Boil ordinary water in a saucepan and pour it into jars in this form. After 30 minutes, we drain it and prepare the filling from it.
3. Add all the remaining products from the list of ingredients to hot water, boil for a few minutes and then pour into containers.
4. After that we take tin lids and roll up the jars, turn them upside down and wrap them up.

Cabbage sticks recipe

We need: medium-sized cabbage - two or three forks, carrots - one and a half kilograms, a bunch of celery and parsley, dill, a head of garlic, hot red pepper - one spoon. For the marinade: two and a half tablespoons of table s alt per 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 take it apart, leaf by leaf, as we do when preparing cabbage rolls. These leaves will be used as a wrapper.
2. Grate carrots in the same way as when cooking Korean carrots. 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 the stuffing on each cabbage leaf, wrap it like cabbage rolls, and try to put it in a jar as tightly as possible.
4. In the standard way we make the filling: dilute the s alt in water, boil and let it cool. Then pour cabbage sticks with brine.
5. We send the jar to the refrigerator, from time to time we check the filling level and, if necessary, add s alted water. 10-12 days - and the dish is ready.
6. You can preserve it, for which a pre-sterilized jarput in a water bath and sterilize for half an hour, then roll up the lid, turn upside down and wrap.

Cooking a skit

Let's make another coleslaw. We will preserve according to the recipe of the skit.

Required ingredients: cabbage - five to six kilograms, tomatoes - two to three kilograms, bell peppers - 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 cooking recipe:

1. Remove the green leaves from the head and chop the cabbage finely. We wash the tomatoes and cut into rings. We clean the onion and sweet pepper, then cut into slices. Three carrots on a coarse grater.



2. Now we combine all the vegetables together and mix well with each other. Pepper, s alt, pour one hundred grams of vinegar and leave the mixture to marinate for 12 hours.
3. Then put the mixture on fire, pouring in oil, and simmer for a few minutes after boiling over low heat.
4. Pour the finished mixture into jars, roll up with sterile lids, turn upside down and wrap until cool. As you can see, kale salad is very easy to preserve.

Canned sauerkraut

Every housewife prepares sauerkraut in autumn. There are many recipes, they are very diverse. After all, everyone has different tastes: someone loves marinated with pepper, someone loves instant sauerkraut, etc. This recipe is usually not used.

But sometimes it happens that a big harvest 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 sauerkraut can be preserved. Of course, and there is nothing complicated about it. We will need: one liter of water, 50 grams of s alt, the same amount of sugar sand, 50 ml of vinegar.

Description of the sauerkraut preservation process

The start is the usual, like the standard recipe for canned cabbage for the winter. Wash, clean, then chop. And the whole secret of our option is to prepare the brine. Dilute s alt and sugar in water, pour in vinegar and bring to a boil. Then take it off the heat and let it cool down. In the meantime, we are engaged in lids and cans for preservation - washing, cleaning and sterilizing.

After that, put the cabbage in jars and fill it with cold brine. At the same time, we leave three centimeters free to the neck. We cover with iron lids and send for pickling in a warm place. Please note that the liquid will overflow through the top after a while. After three days, it is necessary to sterilize the jars using a water bath: three-liter - 40 minutes, two-liter - 25 minutes, liter - 15 minutes. Then, with the help of a key, we roll up the cans with iron lids, turn them upside down and wrap them up. Sauerkraut, canned with vinegar, is ready. Store - only in a cool place. In winter, open a jar, add green or onion, finely chopped, oilvegetable and the resulting salad are served.

Cauliflower for the winter

Canned cauliflower can be used for both side dishes and salads. To prepare it, you need: five kilograms of cabbage, one kilogram of carrots, the same amount of onions, two tablespoons of s alt, eight teaspoons of vinegar. Bell pepper lovers can add it. So, we clean the cabbage and divide it into inflorescences. Wash and cook in boiling s alted water for seven to ten minutes.

Onions and carrots are also cleaned, washed, then cut and washed in boiled water. Lay the vegetables in layers in sterile jars. Pour the same brine in which the cabbage was boiled. After 15 minutes, drain the brine and set to boil again. In the meantime, add vinegar to each jar and fill it with boiled brine. We block here. We put it upside down and let it cool for ten hours. Such cabbage can be stored in an apartment without any problems. The main thing is that the sun does not shine on it.