In autumn and winter, pickled vegetables are considered the most popular snacks on the table. They are not only tasty, but also healthy. I will show you how to prepare marinated cabbage with grapes; it will be ready in 2 days.
If you are not in a hurry, then after this you can put such cabbage in the basement or cellar and store the jars for a month or more. But usually after two days, when the cabbage is already ready, my household begins to slowly eat it, it turns out very tasty.
Required Products:
- 500 grams of white cabbage;
- 1 carrot;
- 1 tea. l. honey;
- 1 tables. l. salt;
- 300 grams of water;
- a bunch of grapes;
- a few sprigs of parsley.
I chop the white cabbage thinly and so that it is convenient to eat later. Do not cut into fibers that are too long. 
I peel the carrots and rub them through a coarse grater. Carrots will give the cabbage a pleasant sweetish flavor. 
I begin to pack, or rather compact, the cabbage and carrots into a clean jar. 
I also add washed parsley sprigs mixed with vegetables. Greenery will harmonize well in the overall composition. The cabbage will also be more flavorful. 
For piquancy, I put grapes in jars. Just first I wash it and remove it from the brushes so that there are no twigs in the jar. The grapes will also speed up the fermentation process of the cabbage, and it will pickle quickly. 
At the very end, I add a little honey so that the cabbage is not sour, but rather unusually dessert-like. 
I'm preparing the marinade. Pour salt into water at room temperature and stir until completely dissolved. 
I pour brine over the cabbage so that the cabbage is well salted and becomes such that it can be served to everyone. Due to the fact that the cabbage will be covered in brine, it will cook quickly. If you usually fermented cabbage and waited for the juice to appear from it, then here everything is already ready for pickling. The process was doubled. 
I cover the jar with a clean gauze cloth and leave it in the room for a day, and then move it to a cool place.
It turns out that on the second day the cabbage and grapes will marinate and be ready to eat. 
The most interesting thing is that in such cabbage you can eat all other foods from a jar. The grapes also turn out to be delicious and have an unusual taste.
Bon Appetite!
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Today I will introduce you to recipes for pickled cabbage in jars for the winter. The recipes are wonderful, I will say without hesitation, they are proven. So take note and act. Cabbage stored for the winter is an important strategic reserve for every self-respecting housewife. In jars and tubs, pickled, salted, pickled, Korean, with pepper and just salad - there are a great many recipes, the arsenal is almost endless!
Once upon a time, harvesting cabbage was an important undertaking. We bought large quantities of cabbage and carrots and prepared tubs.
We chose a day, usually on the November holidays, washed the table in the kitchen, took knives in our hands and... We cut, ground, compacted it into a tub. We made cabbage using almost the same recipe for the whole winter.
Pickled cabbage in jars for the winter - recipes
Cabbage is a healthy product, it hardly needs confirmation. If I now say that this is an incredibly tasty snack, you will nod your head in unison. I constantly marinate cabbage, in addition, now there are so many recipes that I want to try them, and the work of the preparers has become easier. That’s why I make a little bit, in jars, different things. Today I want to introduce you to some proven recipes.
Quick cabbage for the winter Provencal
Pickled cabbage with honey - a very tasty recipe
To prepare 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:
- Chop the cabbage and grate the carrots on a coarse grater. On the table (on a cutting board), grind the cabbage and carrots so that they release a little juice.
- Place tightly in a three-liter jar, place pepper and bay leaf in the middle of the jar. Use a wooden stick to make a hole in the center of the jar, pour salt and honey into it.
- Boil water, let cool slightly (to about 90*) and pour into a jar, completely covering the cabbage. Cover with a lid.
- Leave for a day at room temperature. Place a deep bowl under the jar, as excess brine will leak out.
- After a day, pierce the cabbage several times to release gases and close again for 2-3 days.
- Puncture the workpiece one last time and store it in the cold.
Calories: Not specified
Cooking time: 25 min
Provencal cabbage with cranberries, grapes and apples is an incredibly tasty vegetable appetizer in a sweet and sour marinade with sunflower oil. This vegetable salad does not sit in the refrigerator; it is eaten almost immediately as soon as the cabbage “ripens”. There is an opinion that the salad can be served as soon as the marinade has cooled or the next day. I advise you to be patient and let the vegetables steep for 3-4 days; after this period, the salad will be lickable!
It will take 25 minutes to prepare; the above ingredients will yield 2 jars with a capacity of 1 liter each. 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 the marinade filling:
- water – 1 l.;
- vinegar 9% - 150 ml.;
- granulated sugar – 200 gr.;
- table salt – 15 g;
- sunflower oil – 180 ml;
- garlic – 1 head;
- bay leaf – 2-3 pcs.;
- black pepper, allspice, cloves.
How to cook with photos step by step
Remove the top leaves from the cabbage fork, cut the head of cabbage into two parts, and cut out the stalk. Then cut into large squares and place in a deep bowl. 
Add a handful of fresh or frozen cranberries. We pre-sort the berries - remove dry and spoiled ones, rinse the cranberries well with cold water. 
Peel the carrots with a paring knife, grate them on a coarse grater, and add them to the bowl. 
Core the apples, cut into large slices, and add to the rest of the ingredients. 
Cut the grapes in half, remove the seeds, and throw the grapes into a bowl with the vegetables. 
Make marinade filling. Peel the garlic cloves and cut into slices. Pour water into a saucepan, add granulated sugar, table salt, put bay leaves, black and allspice, add a few cloves and chopped garlic. 
Boil the marinade mixture for 2 minutes, add vinegar and sunflower oil, and heat for a few more minutes. 
Pour the hot marinade into a bowl with vegetables and stir. 
Place a flat plate and a weight on the vegetables, leave them for a day at room temperature, then put them in the refrigerator for another 3 days. 
Place the finished mixture loosely in jars, fill with marinade, and store in the refrigerator.
A favorite snack in the fall season is Provencal cabbage, crispy, with peppers, apples, and garlic. Recipes for quick preparation of such pickled cabbage are found in every home. This is not just a salad, it's all the gifts of summer in one jar.
How to cook Provencal cabbage at home
This preparation is famous for its quick preparation. Crunch lovers choose this recipe because they don’t have to wait a whole week for sourdough, and after just a few hours you can treat yourself to a delicious snack.
The salad goes amazingly with meat, fried or from the oven. It goes very well with boiled young potatoes in their jackets and country-style potatoes.
This dish also has opponents, those who do not eat pickled food with vinegar. But there is a very small amount of it, it will not do any harm, but it will make the cabbage similar to sauerkraut.
I like the fact that there are no clearly defined ingredients for the recipe. In the classic form, sweet peppers, carrots and garlic are always used. In the south, they often make cabbage with grapes and apples; I like the recipe with cranberries, which add sourness. There is a recipe similar to piluska, with beets, even with raisins.
There are also no restrictions on cutting cabbage: into strips, small and large squares, slices, on a grater, or in a shredder. Slice as you like.
The cabbage is poured with hot marinade, vinegar, salt and spices. Usually, the sample can be taken immediately after cooling. In winter versions, the actions are the same, with the addition of mandatory sterilization of the jars and rolling under the lids while hot.
How to prepare marinade for Provencal cabbage
This is perhaps the most important thing in the dish. It is necessary to maintain the norm of acid and salt. Spices, bay leaf, dill seed, black and allspice pepper, cinnamon, coriander, celery, cloves are added to taste.
The required ingredients are water, preferably purified, ordinary table salt and sugar. Various components can add acid:
- Table vinegar 9%
- Vinegar essence calculated as a percentage
- Lemon acid
- Apple vinegar
- Vinegar
- Lemon juice if you don't trust vinegar
When choosing a recipe, keep in mind that additives in the form of raisins, prunes or apples reduce storage time; it is better not to use these for winter preparations.
Choosing cabbage for pickling
The appetizer can be prepared all year round, so in summer early varieties of cabbage are used. But it is not suitable for winter preparations. It will quickly lose its crispness and become soft.
In the fall, at the time of mass harvesting, we will take late varieties of cabbage. The Slava variety is very suitable for all types of cabbage preparations.
It is not difficult to identify late cabbage; usually these are small, dense heads of cabbage with dark green leaves.
The top leaves must be present on the head of cabbage; we use them to determine the freshness and storage conditions of the cabbage. Do not take heads of cabbage with frozen or dried leaves; such cabbage will be limp and not crispy.
Classic Provencal cabbage recipe step by step
A traditional recipe uses a standard set of products, which is best adhered to. Spices are allowed to be chosen as desired.
We take:
- A kilo of white cabbage
- One medium carrot
- Thick-walled bell pepper
- Two thirds of a glass of water
- clove of garlic
- Three large spoons of sunflower oil
- One and a half teaspoons of table salt
- One and a half large spoons of sugar
- Two large spoons of 9% vinegar
Cooking process:
Remove the top and damaged leaves from the cabbage fork. Shred as thinly as possible. It’s good if you have a special shredder. Place the slices in a large wide bowl; an enamel basin works well. This is necessary for ease of mixing.
Salt our shredder and sprinkle with sugar. We remember everything with our hands quite a bit, just don’t overdo it, otherwise the crunchiness will disappear. The cabbage should settle a little.
Cut the pepper into thin strips, carrots, if desired, into cubes or slices. Chop and add garlic. Mix the vegetables with your hands or a spoon.
Make the marinade, boil water, cool slightly, up to 60 degrees, add oil and vinegar. As for the oil, some people like it with the smell of seeds, unrefined, but it can be bitter. Pour in the vegetables and mix again.
Now we place a plate directly on top of the cabbage so that the diameter covers everything, and on it a jar of water or other weight. Place the container in a cool place overnight. Sometimes it’s enough to wait three hours and try.
Quick Provencal cabbage, recipe with beets
A very beautiful dish is obtained by adding red beet roots. Cranberries will add sourness to the recipe. For those who love spicy sensations, I advise you to add grated horseradish or chili pepper. It is quite suitable for winter preparation, but it tastes better a few hours after preparation.
We will take:
- One small head of cabbage
- One beet root
- Two medium sized carrots
- Half a liter of water
- Half a glass of table vinegar
- Handful of cranberries
- Two teaspoons of granulated sugar
- A teaspoon with a small heap of salt
- A teaspoon of grated horseradish root
Cooking process:
First, cook the beets. Do not overcook for too long, let the vegetable have a little crunch, then it will be tastier. Next, grate the boiled and cooled root vegetable on a regular grater.
Remove the outer “clothing” from the cabbage and chop it with a finely sharp knife. We also pass the carrots through a grater. Mix all the vegetables in a wide bowl. Salt, sprinkle with sugar and knead a little with your hands.
Next, add horseradish and beets to the settled cabbage and mix again. Fill with boiled water and vinegar, cover with oppression and leave for five hours. Then, if desired, either eat it or leave it to ferment. Can be rolled up in sterile jars for the winter.
Provencal cabbage in large pieces with garlic
Crispy, piquant and tangy cabbage, cut into large chunks or squares. Due to this cutting, the appetizer looks more like a salad. It cooks just as quickly.
We will take:
- One and a half kilos of cabbage
- One small carrot
- Half a head of garlic
- Half a glass of sunflower oil
- Two thirds of a glass of table vinegar 9%
- One laurel
- Three glasses of water
- Five black peppercorns
- Half a teaspoon of coriander
- One and a half large spoons of table salt
- One clove bud (optional)
Cooking process:
We peel the head of cabbage from the top leaves and cut it into cubes with a sharp knife, put it in a wide bowl. Grind the carrots using a regular grater. It is best to chop the garlic into fine crumbs. Mix everything with cabbage; if desired, you can add vegetables in layers.
Pour oil into vegetables and prepare marinade. Boil water, add spices, salt and finally pour in vinegar. Pour hot brine over the vegetables and put pressure on top. Let marinate for four hours.
Provençal cabbage with bell pepper
We take:
- Two kilos of fresh cabbage
- Three bell peppers of different colors
- Three medium carrots
- Two glasses of water
- Six large spoons of sunflower oil
- Five large spoons of vinegar 9%
- Lavrushka
- Clove of garlic
- Half a teaspoon of dill seeds
- Two large spoons of regular salt
- Four large spoons of granulated sugar
Cooking process:
Peel the head of cabbage from the top leaves and shred it into thin noodles. Wash the carrots, scrape them and chop them into thin cubes. Cut out the centers of the peppers and cut them into thin strips.
We take a convenient, preferably enamel bowl and put the cabbage in it, knead it a little with our hands so that it settles slightly. Add peppers with carrots and finely chopped garlic, mix. Sprinkle dill seeds on top.
Cook the marinade from water, salt, sugar and spices. At the end add vinegar. Pour the vegetables hot and put them in the cold under pressure for five hours. To make the appetizer more sour, keep it in brine overnight.
Provencal cabbage with cranberries and apples
In this recipe, the sourness from the cranberries is softened by the taste of apples, so everyone especially likes the snack. Instead of cranberries, you can put another sour berry, for example, lingonberries.
We will take:
- Half a kilo of fresh cabbage
- Two sweet peppers
- Two sweet and sour apples
- Two small carrots
- clove of garlic
- A third of a glass of sunflower oil
- Half a glass of boiled water
- Half a glass of cranberries
- One and a half tablespoons of 9% vinegar
- A teaspoon of table salt
- Big spoon of sugar
- A third of a teaspoon of coriander
Cooking process:
Finely chop the peeled cabbage forks. Three carrots on a regular grater. Cut the pepper into thin strips. Mix vegetables. We remember a little with our hands.
Wash the apples and wipe them dry, remove the cores, it is better to leave the skins. Cut into thin slices. We put them in vegetables, sprinkle coriander on top, salt, add sugar and mix.
We dilute oil and vinegar in warm water and pour in the slices. Cover the top with a plate and place pressure. Leave the snack in this form for a couple of days in a cool place.
After two days, remove the oppression, add cranberries and mix. The dish is ready.
Provencal cabbage pickled for the winter
In winter, opening such a jar with fried potatoes is a pleasure. All vitamins will be preserved, the taste can be adjusted as desired.
We take:
- Small head of cabbage
- One medium carrot
- Three laurel leaves
- Liter of water
- Five black peppercorns
- Three cloves of garlic
- Large spoon of table salt
- A teaspoon of vinegar essence 72%
- Large spoon of granulated sugar
Cooking process:
Thinly slice the cabbage and grate the carrots. Sterilize and dry the jars. At the bottom of each place a bay leaf, a clove of garlic and a couple of peppercorns. Then we compact the cabbage and carrots in layers alternately. You don’t need to press it too hard, otherwise it won’t crunch.
We put the water on the stove, add sugar, salt and wait until it boils, at the end add vinegar. Fill the jars with boiling brine and immediately roll them under the metal lids. Let it cool while wrapped.
Provencal cabbage cooked with raisins
Quite a healthy treat thanks to the combination of raisins and cabbage. Many people like the sweetish taste, the only drawback is that such a snack cannot be stored for a long time.
We take:
- Two kilos of cabbage
- Half a kilo of carrots
- Two cloves of garlic
- Half a glass of sunflower oil
- Half a glass of granulated sugar
- A big spoon of salt
- A large spoon of vinegar 9%
- Tablespoon raisins
Cooking process:
We separate the cabbage forks into leaves and cut them into squares. Grate carrots into strips on a Korean grater. Chop the garlic with a knife, mix all the vegetables and add thoroughly washed and dried raisins.
Cook the marinade, add oil and vinegar to it at the end. Pour in the vegetables and leave for six hours. Then we put it in the cold. Store for no more than 48 hours.
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How to cook Provencal cabbage with grapes and apples
Some may find the combination of cabbage and grapes unusual. A light and healthy summer dish is not suitable for winter preparations.
We take:
- A kilo of fresh cabbage
- Liter of water
- Three small carrots
- Three sour small apples
- Three hundred grams of grapes
- Half a glass of table vinegar
- Half a glass of olive oil
- Laurel leaf
- Two large spoons of sugar and salt
- Five black peppercorns
Cooking process:
We clean and finely chop the cabbage, three carrots, core the apples and cut them into cubes. We wash the grapes and tear them off the branches.
Boil water, dissolve sugar in it, add salt, and add spices. When the brine has cooled, add oil and vinegar.
Mix vegetables and fruits in a convenient bowl and put them in a saucepan or jar, fill them with marinade and keep them under pressure for about a day, then put them in the cold.
Provencal cabbage, video recipe
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