Cabbage salad - the most delicious vitamin snack recipes. Delicious instant cabbage recipe Healthy salad with fresh cabbage and beets

You can prepare various dishes from cabbage. It’s delicious to make a vitamin-rich appetizer or a full-fledged side dish from a fresh head of cabbage, and any fresh cabbage salad is perfect as an appetizer for both fish and meat dishes. If you don’t know how to make coleslaw in an interesting and tasty way, below are the most popular methods for versatile, satisfying appetizers.

The summer version of this dish turns out tasty, aromatic and healthy. It is best to eat it fresh, since after standing for several hours, the snack may lose its wonderful crunchiness.

You can easily please your family with an amazing salad.

Ingredients for 300 grams of white cabbage:

salt;
onion – 1 pc.;
dill;
cucumber – 2 pcs.;
cilantro;
lemon juice – 1 tbsp. spoon;
parsley;
oil – 2 tbsp. spoons of olive.

Preparation:

Shred the head of cabbage.
Add some salt and knead with your hands. The juice should come out.
Onions and cucumbers are needed in half rings. Combine with cabbage.
Pour in lemon juice.
Drizzle with oil.
Chop the greens.
Toss into salad. Stir.

Recipe, as in the canteen - with carrots and vinegar

Another variation of a delicious snack is fresh cabbage salad with vinegar. It cooks very quickly, it turns out crispy, and due to the fact that all the vegetables are used fresh, it also turns out to be healthy.

Ingredients:

vinegar - 1.5 tbsp. spoons;
onion – 1 pc.;
pepper;
beets – 1 pc.;
salt;
red cabbage forks - 1 pc.;
dill;
carrots – 2 pcs.

Preparation:

Cut the vegetables into equally short strips.
Mix.
Sprinkle with pepper.
Pour in vinegar.
Add some salt.
Mix.
Chop the dill.
Sprinkle the finished dish.

Spicy salad with garlic and mayonnaise

This is the fastest way to make coleslaw. It turns out very juicy, spicy and spicy.

Fresh cabbage salad with garlic will give you a good mood and energize you.

If you want to get a dietary option, you can replace mayonnaise with sour cream.

Ingredients:

garlic – 6 cloves;
cabbage - an average head of cabbage 700 grams;
salt;
mayonnaise – 230 ml.

Preparation:

Chop the head of cabbage into thin, neat strips.
Sprinkle with salt.
Grind. The juice should come out.
Take a fine grater or garlic press and mince the garlic cloves.
Mix with straws.
Pour in mayonnaise.
Stir.

Vitamin version with green apple

All included products are perfectly combined and create a unique palette of taste. The dish turns out to be sweet and sour, interesting and not hackneyed.

Ingredients:

cabbage - a small red head of cabbage up to half a kilo;
pepper;
apple – 2 green;
salt;
juice – 30 ml orange;
nut – 160 g (any, you can use a mixture);
celery – 2 stalks;
honey - 1 tbsp. spoon of liquid;
cheese – 120 g;
oil – 55 ml olive;
carrots – 230 g.

Preparation:

Shred forks.
Add some salt.
Mash with your hands.
Take a large grater and grate the carrots.
The apple must be in the form of thin slices.
Chop the celery.
Mix.
Add some salt. Mix.
Pour juice into oil.
Add honey and stir again.
Pour the oil over the vegetables and stir as always.
Leave in the refrigerator for half an hour.
At this time, chop the nuts.
Cut the cheese into small cubes.
Combine with cooled mixture.

With smoked sausage

If you want to surprise and bring joy to your loved ones, then it’s time to prepare cabbage salad with smoked sausage. It is much more satisfying than those described above, and depending on the type of sausage chosen, it turns out different and non-trivial each time.

The salad is very quick, ready in just a few minutes.

Ingredients:

1 fork of Chinese cabbage;
salt;
green peas - jar;
egg – 2 pcs. (boiled);
green;
mayonnaise – 3 tbsp. spoons;
sausage – 230 g smoked;
garlic – 2 cloves.

Preparation:

Cut the head of cabbage into neat strips.
You will also need sausage in the form of straws.
Grind the eggs. You can use both straws and cubes.
Chop the greens.
Mix.
Add peas.
Grind the garlic on a grater or in a garlic press, or simply chop it with a knife.
Pour in mayonnaise.
Add some salt. Stir.
Pour over vegetables.
Stir.

With green peas

This cooking option is suitable not only for everyday meals, but also for holidays. It is recommended to fill the salad with green peas not with sunflower oil, but with olive oil. If you like a higher calorie option, then use mayonnaise.

Ingredients:

cabbage - a small head of cabbage;
olive oil;
peas – 180 g;
sugar;
lemon – 1 pc.;
salt;
dill - 4 sprigs.

Preparation:

Shred the cabbage. The salad will be tastier if the vegetable gives a lot of juice. To do this, grind the forks finer. If the chips turn out to be large, “massage” them thoroughly with your hands.
Add some salt.
To enhance the taste, add sugar and stir.
Pour in juice squeezed from lemon.
Chop the dill.
Mix.
Add peas, add oil and mix well one last time.

Healthy salad with fresh cabbage and beets

A vitamin snack that is especially good to eat in spring.

Delicious vitamin salad.

Ingredients:

cabbage - head of cabbage;
salt – 1 tbsp. spoon;
olive oil – 145 ml;
beets – 1 pc. (boiled);
sugar – 4 tbsp. spoons;
garlic – 4 cloves;
vinegar – 45 ml;
carrots – 2 pcs.

Preparation:

Chop cabbage and beets. Grind the latter well on a coarse grater.
Chop the garlic cloves and mix everything.
Pour oil over vinegar, add sugar, add salt and stir. Boil.
Pour the prepared dressing over the vegetables and stir.
Can be used immediately.

Cooking Korean at home

Korean cuisine is loved by many families. In addition to the famous carrots, many dishes are prepared using Korean technology, including salads using cabbage.

Ingredients:

cabbage – 0.5 white heads;
sugar;
vinegar - 2 tbsp. spoons;
onion – 1 pc.;
garlic – 3 cloves;
cilantro;
carrots – 2 pcs.;
sea salt;
coriander;
red pepper.

Preparation:

Chop half the head of cabbage into cubes with an edge of about 2 cm.
You will need the carrots in the form of sticks.
Mix vegetables and sprinkle with salt.
Let it sit for half an hour - the vegetable mix should release its juices.
Squeeze.
Combine sugar with vinegar and pour dressing over vegetables.
Chop the garlic along with the seasonings and add to the appetizer.
Mix.
Chop the onion and fry in oil.
Transfer to salad and stir.
Leave for a couple of hours.

With canned corn

The dish turns out to be pleasant to taste and very juicy.

The salad will surely please each of you.

Ingredients:

carrot – 1 pc.;
green;
corn - can;
pepper;
white cabbage forks - 1 pc.;
salt;
lemon juice – 1 tbsp. spoon;
Sunflower oil – 3 tbsp. spoons;
garlic – 3 cloves.

Preparation:

Chop the carrots using a grater.
Chop the fork, add salt and press with your hands.
Mix vegetables.
Drain the marinade from the jar and add the corn to the main product.
Combine the juice with butter, add chopped garlic cloves, sprinkle with pepper and stir.
Pour the prepared dressing over the vegetables.
Stir and sprinkle with chopped herbs.

With pepper and nuts

If you are a lover of Georgian dishes, then this variation is for you. It is distinguished by the simply unique aroma of Georgian sauce.

Ingredients:

bell pepper – 1 pc.;
white vegetable - about half a kilogram;
salt;
nut – 0.5 cups walnuts;
olive oil – 1 tbsp. spoon;
garlic – 3 cloves;
lemon – 0.5 pcs.;
onion – 1 pc.;
parsley - 4 branches;
cilantro – 25 g;
raisins – 3 tbsp. spoons.

Preparation:

Chop the cabbage, add salt and stir.
Cover with film and set aside for half an hour.
Chop the onion finely and add salt. Also set aside for half an hour.
Squeeze out the vegetables - no extra moisture is needed.
Roast the nuts and chop.
Chop the cilantro and garlic, combine with nuts and add salt.
Place the spices in a mortar, mash and mix with onions.
Chop the parsley and add it to the cabbage.
Bell peppers need cubes.
Combine the juice squeezed from the lemon with oil and add the chopped mixture with onions.
Mix everything, add it to the cabbage and stir the finished salad again.

Red cabbage salad with crab sticks

A simple vitamin snack that's easy to prepare.

The dish will delight you with its colors and delicate taste.

Ingredients:

salt;
head of cabbage – 1 pc. red cabbage;
egg – 2 pcs. boiled;
crab sticks – 260 g;
mayonnaise – 4 tbsp. spoons;
onion – 55 g green;
Ingredients:
- oil – 3 tbsp. spoons of olive;
- half a head of red cabbage per 400 grams;
- carrot – 1 pc.;
- apple – 2 pcs.;
- salt;
- honey - 2 tbsp. spoons.
Preparation:
1. Chop the head of cabbage and add salt.
2. Squeeze out the liquid - excess will ruin the snack.
3. Pour honey over cabbage shavings and add salt.
4. Chop the apple and add the resulting slices to the cabbage.
5. Take a medium grater and quickly grate the carrots.
6. All that remains is to mix everything and add oil.
1. To make the snack more tasty, you should use young ends - they are juicy and sweet.
2. If you have chosen a head of cabbage that has been stored for a long time, carefully remove all spoiled leaves. Chop the rest, sprinkle with salt and knead well with your hands. This procedure will help the juice release faster. Let the chips sit for about eight minutes, and then you can add the products indicated in the recipe. This preparation will help make the food tender and juicy.
3. To improve the taste, you should add chopped herbs, even if this is not indicated in the recipe.
4. In any cooking method, mayonnaise can be replaced with natural dressing, making the food more healthy. You can use yogurt or sour cream; butter also works well.
5. Cabbage goes well with all nuts. Therefore, you can safely add them to any recipe after chopping them first.
6. The thinner the cabbage is chopped, the juicier and more enjoyable the appetizer.
7. Lemon juice will give a pleasant sour taste, instead of which you can use vinegar. It is enough to add just a little and new pleasant notes will appear in the salad.

Cabbage appetizer simply must be on your menu. Like any vegetable, cabbage is very healthy. This is especially true for dishes made from fresh cabbage. But besides salads, there are a lot of options that can be prepared from cabbage.

Cabbage for cabbage rolls in the microwave cooks very well. If you are interested in a tasty second dish made from cabbage, we also recommend battered cauliflower, this is also instant cabbage. First, the cabbage is boiled, then fried a little in batter. Cabbage is also cooked in the oven. For example, cauliflower casserole. A simple and tasty recipe for instant cabbage, this is stewed cabbage with rice.

Cabbage appetizer

Ingredients:

Cabbage 500 g
Green onions 30 g
Garlic 1-2 cloves
Salt 10 g
Soy sauce 20 g
Table sauce 15 g
Vegetable oil 10 g
Sugar 10 g
Ground red pepper 3 g

Preparation:

Finely chop the cabbage, pour in vinegar, stir and leave for 5 minutes.
Squeeze with your hands, season with chopped onion and garlic, soy sauce, salt, sugar and pepper.
Mix everything and let stand for 7 minutes, add oil and mix again.

The most delicious cabbage snack

This is such a unique kind of pies: what’s very pleasing is that there is no fuss with the dough. The result is an excellent snack that absolutely everyone likes - the envelopes fly off the table instantly. Crispy cabbage leaves in a fragrant batter and a very tender, spicy filling of cottage cheese and cheese: you definitely haven’t tried anything like this before. If your family doesn’t like cabbage, just don’t say what the pies are made of until everyone has eaten it. Nobody will guess.

Ingredients:

one head of cabbage (2-3 kilograms).

For the filling:

300 grams of cottage cheese;
50 grams of hard cheese;
half a teaspoon of salt;
one fresh chicken egg;
one tablespoon of butter;
one bunch of dill.

For the batter:

300 milliliters of boiled chilled water;
one fresh chicken egg;
a third of a teaspoon of salt;
ground black pepper - to taste;
200-250 grams of flour.

Step-by-step cooking process:

First of all, we need to prepare the cabbage leaves. The more forks, the larger the top leaves (and the more convenient they are to use).
We clear the top green leaves from the cabbage forks and carefully cut out the stalk with a knife.
Place the forks in the microwave and turn on maximum power for 10 minutes. After this, the cabbage will be very easy to disassemble into leaves.
Advice. I recommend using this technique when preparing cabbage rolls.
Boil cabbage leaves in boiling water with added salt for 5-7 minutes, remove with a slotted spoon to a colander, and allow excess liquid to drain.
At this time we will prepare the filling ourselves. Place cottage cheese of any fat content into a bowl and rub it thoroughly with a fork so that there are no grains. You can also use a blender.
Add one chicken egg to the cottage cheese, a tablespoon of butter at room temperature (it must be removed from the refrigerator in advance).
Grate a piece of hard cheese on a coarse grater and place it in a bowl with cottage cheese.
Finely chop a bunch of green dill with a knife and mix with the curd mass.
Salt and pepper all ingredients for the filling and mix thoroughly. If desired, you can also add garlic passed through a press to the filling.
Advice. You can cook cabbage envelopes with absolutely any filling (to your taste) - or without it at all.
Cut out a thick vein from the cooled cabbage leaves, distribute the filling, and fold the leaves into an envelope (flat).
When all the preparations are made, prepare the batter.
Break a chicken egg into a bowl, add salt and pepper (to taste), and cold water (put it in the refrigerator in advance). Mix everything thoroughly with a whisk.
Gradually add flour to the egg mixture, mixing well with a whisk each time. You should get a homogeneous dough, as thick as pancakes.
In a frying pan, preheat the refined sunflower oil.
Dip cabbage envelopes in batter and place in a frying pan.
Fry over medium heat, covered, until golden brown: about 3 minutes on each side.

Quick cabbage snack

If you want to diversify your table with a cabbage dish, join us. Today we will prepare a very tasty cabbage appetizer. The cabbage appetizer is very easy to prepare, and how delicious it is, you won’t be ashamed to serve it to guests. It is very good to have it on hand when guests arrive unexpectedly.

Ingredients:

1 head of cabbage (medium)
1 zucchini (optional)
4-5 carrots
4-5 cloves of garlic
salt (1 tbsp per 1 liter of water)
sugar (2 tablespoons per 1 liter of water)

Cooking method:

Fill the pan with water and bring to a boil.
Carefully separate the cabbage into leaves, wash and place them in boiling water for 7 minutes. Then we place the cabbage leaves in a colander and let the water drain.
If the leaves cannot be separated, cut out the stalk, place the head of cabbage in a pan of boiling water and, as the cabbage leaves soften, carefully remove them with a fork.
We separate the leaves the same way we separated them when preparing cabbage rolls or use a microwave oven for this.

Light cabbage snack

Ingredients:

White cabbage – 1 kg;
Onion – 1 pc.;
Garlic – 2 cloves;
Salt – 3 tbsp. spoons;
Ground red pepper and vinegar.

Cooking method:

The head of cabbage should be chopped into as thin strips as possible and placed in a pan, sprinkled with salt. In this state, you need to leave the vegetable for several hours so that it gives juice and is thoroughly salted.
After this, separately mix finely chopped onion, garlic and add red pepper. Combine all the vegetables, mix well and put under a press for 3 days.
You can use a board as a press, and place a bottle of water on it. If you want to enjoy the salad right away, you can add a little vinegar right away on the day of preparation.

Spicy cabbage appetizer

Ingredients:

White cabbage - half a head;
Onion – 1 pc.;
Garlic – 2 cloves;
Carrots – 1 pc.;
Vegetable oil – 3 tbsp. spoons;
Ground black and red pepper, ground coriander, sea salt, cilantro, vinegar and sugar

Cooking method:

Remove the leaves from the head of cabbage and cut them into squares approximately 2x2 cm. Peel the carrots and cut into strips.
Combine two vegetables, sprinkle with sea salt and leave for 20 minutes to form juice. Then squeeze out the vegetables, put them in a salad bowl and add vinegar and sugar.
Make a small depression in the center, add other spices, chopped cilantro and garlic. Separately, cut the onion into thin strips and fry it in vegetable oil until golden brown.
Then transfer it along with the oil to the salad and stir well. Place everything in the refrigerator to infuse for several hours.

Chinese cabbage appetizer

This dish is also called “Kim-chi”, however, in the original version it contains a vegetable of a certain type, kim-chi. It is almost impossible to purchase it in our area, so you can use Chinese cabbage. Recommendation: When mixing the salad with your hands, you should wear gloves to avoid damaging your skin.

Ingredients:

Chinese cabbage – 1 kg;
Salt – 1 tbsp. spoons;
Sugar – 1 teaspoon.

Cooking method:

Ground chili pepper – 2 teaspoons; Salt – 0.5 teaspoon; Garlic – 1 head; Water. Preparation process Remove the stalk from the head of cabbage, cut it in half and cut it into strips no more than 2 cm wide. Take a wide container, put the cabbage there, add sugar, salt and remember with your hands.
Place the weight and leave for 12 hours. Separately, prepare the Korean sauce. To do this, combine pepper, salt and add boiling water to obtain a consistency similar to pancake dough. When everything has cooled, add finely chopped garlic and leave for 12 hours.
Then rinse the cabbage thoroughly in water, squeeze out excess liquid and mix with the prepared sauce. It is recommended to do this with your hands so that it is evenly distributed throughout the salad.
Wrap the container with cling film and leave to infuse for 4 hours. After the time has passed, mix everything well, put it in jars and leave it in the refrigerator for a couple of days, which will allow you to achieve a richer taste.

Korean cabbage appetizer

This dish is very popular. You can prepare it yourself or buy it in a store. In the first case, you can save a lot.

Ingredients:

Beetroot – 2 pcs.;
Garlic – 4 cloves;
Onion – 1 pc.
Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar – 0.5 tbsp;
Vegetable oil – 0.5 tbsp;
Vinegar 9% – 40 ml;
Bay leaf, peppercorns.

Cooking method:

To prepare a spicy salad, you need to wash the head of cabbage well, and then cut the leaves into 2x2 cm squares. The beets can be cut into strips or grated on a coarse grater.
Chop the onion into half rings and the garlic into strips. Combine all ingredients. Make the marinade separately. Mix everything except vinegar and boil for 10 minutes.
After this, pour in the vinegar and mix well. Pour the prepared marinade over the vegetables and leave at room temperature for 7 hours. After that, leave it in the refrigerator for the same time.

Gourmet appetizer with cabbage

This is another salad option and does not use meat, only vegetables.

Ingredients:

White cabbage – 1 head;
Carrots – 1.5 kg;
Ground chili pepper - 2.5 tbsp. spoons;
Salt – 2 tbsp. spoons;
Water – 1 l.

Cooking method:

You should start by preparing the brine.
To do this, add salt to the water, bring to a boil and cool. Grind the carrots on a coarse grater, combine with pepper and mix.
Distribute the leaves and wrap the prepared carrots in them.
Place the finished cabbage rolls in a container, fill everything with brine and leave for a couple of days at room temperature, and then put it in the refrigerator for 10 days.
Keep in mind that the amount of brine will decrease, which means it needs to be added periodically.

Daily cabbage snack

What is good about daily cabbage? Not only because you need to spend no more than half an hour on chopping and marinade, and no more than a day on waiting, although such a quick time is undoubtedly a great advantage of such a recipe. It is convenient for many of us to store a small amount of food in the refrigerator, because not everyone has the opportunity to pickle a barrel of cabbage for the winter and keep it in the cellar or basement.

Ingredients:

white cabbage – 2 kilograms
carrots – 3–5 pieces,
3-5 cloves of garlic (optional).

Marinade:

1 liter of water,
2 tablespoons salt,
150 grams of sugar,
150 ml nine percent vinegar,
150 ml vegetable oil (if you like olive oil, use it). Those who do not like butter can do without it, then you need to slightly increase the amount of water, salt and sugar from the initial recipe.

Cooking method:

First, chop the cabbage to your taste - large or small pieces. The stalk is not needed - only cabbage leaves are needed. If you want to add carrots and other vegetables, you need to grate them. Finely chop the garlic or crush it with a garlic press. Now put the cabbage mixed with carrots and garlic in a pan or jar. You can add a little salt during the process - this will allow the juice to release from the cabbage more quickly. Pack tightly.
Prepare the marinade. In a saucepan, boil water with salt, sugar and spices, add vinegar and vegetable oil, stir. By the way, garlic can be added at this stage - the marinade will become more fragrant. Pour the marinade into a pan or jar (you can make several punctures in the cabbage so that the liquid penetrates inside better) to the very top. If the marinade turned out to be not enough, it doesn’t matter, you can make another portion.
Cool, put under pressure and put in the refrigerator. You don’t have to use pressure, but it releases the juice better – this is convenient, since the cabbage will be on the table within a day. You can take a sample after 12 hours - if you cooked the cabbage in the evening, you can already taste it at lunch. If the cabbage is not marinated enough, keep it in the refrigerator for another day.

Chinese cabbage kimchi

Kimchi- a spicy Korean snack based on Chinese cabbage. There are more than 100 varieties and ways of preparing this salad: the imagination of Korean chefs knows no bounds!

Ingredients:

1 fork (weighing up to 1.5 kg) Chinese cabbage
1 tbsp. l. ground chili pepper (less possible)
4–5 cloves of garlic
slice (2 cm) fresh ginger root
1 tsp. ground coriander
1 tbsp. l. vegetable oil
1 tsp. Sahara
4–5 tbsp. l. salt
1.5–2 liters of water
sesame seeds for sprinkling

Cooking method:

Cut the cabbage lengthwise into 4 parts and place in a suitable container. Boil water, dissolve salt and pour the already cooled brine over the cabbage. Cover with a plate so that the cabbage is completely in the brine, and leave for 12 hours (preferably overnight) at room temperature.
Prepare a dressing for cabbage by mixing pressed garlic, grated ginger root, coriander, sugar and chili pepper to form a thick paste. You can add another pinch of salt.
Vary the amount of pepper, because this is a purely individual matter: some people like it spicier, while for others even a pinch is too hot.
Rinse the salted cabbage, then let the water drain, cut into squares and mix with the dressing. Place in a container, cover and leave to ferment at room temperature for 1-2 days. After this, the cabbage can be stored in the refrigerator.
Serve the appetizer by drizzling with vegetable oil and sprinkling with sesame seeds.

Chinese cabbage contains a special beneficial substance - lysine, which has the ability to cleanse the blood, improve immunity and even defeat cancer cells. Koreans believe that kimchi promotes the absorption of subcutaneous fat, normalizes digestion and helps absorb food.

Brussels sprouts appetizer

Ingredients:

frozen Brussels sprouts 300 grams
garlic 7 cloves
hazelnuts 30 grams
butter
15 grams
breadcrumbs 2 tablespoons
red wine vinegar 320 milliliters
200 milliliters
pink salt 1 tablespoon
mustard seeds
black peppercorns
bay leaf 2 pieces

Cooking method:

Prepare the marinade: combine water with vinegar, add pink salt, ¼ tbsp. l. mustard seeds, ¼ tbsp. l. black pepper, 4 minced garlic cloves and bay leaf. Place in a saucepan and boil.
Thaw the Brussels sprouts by steaming, then place on a napkin to remove excess moisture. Chop the cabbage into small pieces, place in the marinade and simmer over medium heat.
Chop 3 cloves of garlic and hazelnuts and fry in butter along with breadcrumbs.
Place the Brussels sprouts in a sieve, place in a frying pan with the nuts, dry and serve.

Cabbage casserole

Making cabbage casserole is very simple. I discovered this recipe when there was nothing in the refrigerator except forgotten cabbage from my neighbor’s dacha, and now I cook it all the time! The casserole is a miracle!

The classic cabbage casserole recipe belongs to the Colombians; they eat it for breakfast, lunch, and dinner. But, due to the fact that cabbage is a common vegetable, cabbage casserole is popular all over the world and many people appropriate this simple recipe for themselves.
Our family enjoys eating the casserole cold, and my husband and son take it in foil to work, where they eat it with the juice. You can cook it without cheese, but I think it’s more satisfying and tastier, and besides, it adds a new creamy taste.

Ingredients:

White cabbage - 1 piece (Chop the cabbage.)
Onion - 2 Pieces (Use medium or large onions.)
Vegetable oil or butter - 3 teaspoons
Cheese - 400 grams (Your favorite grated cheese will do. I recommend using mozzarella.)
Chili powder - 1 teaspoon (For those who like it spicy. You don’t need to add chili.)
Eggs - 5 pieces
Milk - 1 Cup
Breadcrumbs - 0.5 Cups
Fresh parsley (bunch) - 1 piece
Salt - To taste
Pepper - To taste

Cooking method:

In a frying pan over medium heat, fry the onion in oil until soft.
Add cabbage, stir. Fry for 10-15 minutes, stirring occasionally. Season with salt and pepper. Transfer to a bowl.
Add beaten eggs, crackers, cheese, milk, chopped parsley, and seasonings to a bowl with cabbage and onions. Mix everything.
Place everything in a baking dish, first line it with baking paper. Place in an oven preheated to 180 degrees for about 30 minutes.
Serve in portions with tomato sauce or sour cream.

Broccoli Casserole

Ingredients:

Broccoli - 1 Kilogram
Butter - 100 grams
Flour - 4 tbsp. spoons
Low-fat sour cream - 1.5 cups (you can use a mixture of sour cream and kefir)
Hard cheese - 300 grams
Chicken eggs - 3-4 pieces
Salt - To taste
Ground allspice - To taste
Nutmeg - To taste

Cooking method:

Wash the broccoli and separate it into florets.
Cut off the toughest parts, add cold salted water and boil for 5-10 minutes. Broccoli should not become too soft - as they say, “to the tooth”.
Place in a colander and allow excess liquid to drain.
Beat the eggs with a whisk or mixer at medium speed until you get a homogeneous fluffy mass.
Place a frying pan over medium heat and melt the butter in it.
Sift flour into it. Mix it with oil using a spatula or whisk and fry until light golden brown.
As soon as small bubbles begin to appear on the surface, add sour cream.
Stir, salt, pepper, add nutmeg.
Cook, stirring constantly(!) over low(!) heat for 2-3 minutes, then add the beaten eggs and pre-grated cheese - not all, but half of the total amount.
Cook for a few more minutes until the cheese has dissolved (remember to stir while doing so) and the sauce begins to thicken. Turn off the fire.
Place the broccoli in a greased pan and pour the sauce over it. Sprinkle the remaining grated cheese on top.
Bake at 200C for 20 minutes. Serve the finished casserole, sprinkled with finely chopped dill, sour cream or homemade tomato sauce.

Snack pie with yeast dough

Ingredients:

Butter 200 g
Milk 2 cups
Sugar 7 tablespoons
Wheat flour 500 g
Dry yeast 7 g
White cabbage1 kg
Chicken egg4 pieces
Salt1 tablespoon
Olive oil 1 tablespoon

Cooking method:

Remove the stick of butter from the refrigerator in advance - it should be soft.
Chop the butter and two cups of flour into crumbs, then knead with your hands until it becomes plasticine.
Heat one glass of milk, add sugar and yeast, mix well until completely dissolved. Read more:
Mix all this with flour and chopped butter, and then add two more glasses of flour and salt.
Knead the dough, it should become plastic and greasy and at the same time lag behind your hands.
Cover the bowl with a towel and leave to rise for an hour and a half.
Boil the eggs, cool, peel and set aside. Boil water in a kettle.
Chop the cabbage, add salt, squeeze, put in a saucepan, pour boiling water over it, leave for 30 minutes.
Then drain the water, dissolve a tablespoon of butter and a tablespoon of olive oil in a frying pan, add cabbage, stir, pour in a glass of milk, add salt and simmer covered for about 30 minutes, stirring occasionally.
When all the milk has evaporated and the cabbage begins to fry a little, turn off the stove, taste for salt, add salt if necessary, and let cool slightly.
If the dough has risen, divide it into two parts. Grease a baking sheet with oil. Pour flour onto a board, roll half the dough in flour and roll out with a rolling pin, also wiped with flour.
Using a rolling pin, transfer the dough to a baking sheet (roll it onto the rolling pin, and after transferring it, unroll the dough).
Using your palms, flatten the pan to form a baking sheet with a bottom and sides. Add as much cabbage as you can, crumble the eggs and cover with the other half of the dough.
You can cut out monograms from the leftover dough and decorate the pie lid with them. Then you need to use a fork or toothpick to poke holes in the lid.
Let the cake rest for about 15 minutes before placing it in a well-heated oven. Temperature 160 degrees Celsius.
5 minutes before the above time, remove the pie from the oven and brush its surface with the yolk whipped with sugar and milk.

A cabbage appetizer for the winter is one of the key preparations for the winter for almost any housewife. Well, who doesn’t like to take a jar of crispy, spicy cabbage out of the refrigerator on cold winter evenings and supplement their diet with it.

There are simply a huge variety of different recipes for preparing cabbage snacks for the winter, however, there are certain rules that are followed in any recipe. Firstly, the snack must include vinegar. Secondly, the vegetables included in the snack must be chopped.

Particular attention should be paid to the preservation of white cabbage.

How to prepare a cabbage appetizer for the winter - 15 varieties

This type of preservation is one of the most famous and favorite preparations for the winter. This preservation includes a number of vegetables, one of which is white cabbage.

Ingredients:

White cabbage - 1 kg.
Carrots - 1 kg.
Cucumbers - 1 kg.
Bell pepper - 1 kg.
Onions - 1 kg.
Garlic - 10 cloves
Vegetable oil - 250 gr.
Salt - 100 gr.
Sugar - 1 glass
Table vinegar - 140 gr.
Bay leaf - 5 pcs.
Black peppercorns - 10 pcs.

Preparation:

Wash the cabbage and remove damaged leaves. Peel and wash carrots, onions and garlic. Wash the cucumbers and cut off the skin at the edges. Wash the pepper, remove the seeds and stems. Next, the vegetables should be chopped. Cut cucumbers and carrots into half circles or circles. Finely chop the cabbage. Cut the pepper into strips of medium thickness. Cut the onion into medium-sized half rings. Finely chop the garlic.

Place the prepared vegetables in a deep pan, add 50 grams to them. salt, ½ cup sugar, 3 bay leaves and 5 pcs. black peppercorns. Mix everything thoroughly and leave to infuse for 1 hour at room temperature. After this time, place the pan with the vegetables on the fire and begin to cook them, stirring constantly. It is important not to bring vegetables to a boil. On the adjacent burner we place a container in which we mix vinegar with vegetable oil, with the remaining salt, sugar, pepper and bay leaf. As soon as this mixture boils, it should be boiled for several minutes and removed from the heat. The salad marinade is ready!

Place the finished marinade in a saucepan with vegetables, mix everything thoroughly. Now the vegetables should be brought to a boil and cooked over medium heat for 10 - 15 minutes.

After 15 minutes, the products will not be completely ready, however, this is the beauty of this salad. Vegetables should crunch in your mouth. If you cook them until fully cooked, there will be no such effect.

After this time, pour the salad into sterile jars and roll up with sterile lids. Next, the jars of salad should be turned upside down, wrapped in a warm blanket and left to cool. When the preservation has cooled down, it should be removed to a cool storage place.

This is a well-known Korean dish. Many housewives purchased such food in markets and stores. Now you can cook it yourself.

Ingredients:

White cabbage - 1 pc.
Carrots - 3 pcs.
Garlic - 1 head
Water - 1 l.
Vinegar - 1 tbsp. l.
Sugar - 1 glass
Vegetable oil - 1 cup
Salt - 3 tbsp. l.
Bay leaf - 4 pcs.
Chili pepper - 1 pc.
Peppercorns - 10 pcs.

Preparation:

Wash the cabbage, dry it, finely chop it. Peel the carrots, wash them and grate them on a coarse grater. We peel the garlic, wash it and pass it through a garlic press. Wash the pepper and chop it finely. Place the vegetables in a common container.

In a small saucepan, combine water, vinegar, sugar, vegetable oil, salt, bay leaf and peppercorns. Mix everything, put on fire and bring to a boil. As soon as the marinade boils, it can be removed from the heat.

Pour the marinade into the container with the vegetables, mix everything thoroughly and leave the vegetables covered until they cool completely. When the snack has cooled, it can be eaten. This dish can be stored in the refrigerator for several months.

This snack is ready for consumption after 3 days and can be stored in a cool place for more than a month. It can be prepared in late autumn to decorate your New Year's table with unusual cabbage rolls.

Ingredients:

White cabbage - 1 kg.
Carrots - 1 pc.
Apple - 3 pcs.
Bell pepper - 4 pcs.
Hot red pepper - 3 pcs.
Parsley, dill - 2 bunches
Garlic - 2 heads
Dill umbrella - 3 pcs.
Sugar - 1 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

Remove the top and middle leaves of the cabbage. We wash them and dry them. Then they should be boiled in boiling salted water for 1-2 minutes. Finely chop the lower leaves. Peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, dry it, remove the seeds and stems and cut into strips. Wash the hot red pepper and cut into small pieces.

Combine shredded cabbage, carrots, bell peppers and hot peppers in one container, add salt, sugar and mix thoroughly.

We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Add the garlic and herbs to the other products, mix everything thoroughly again and let the salad stand until it releases juice. As soon as the juice appears, place the prepared salad in cabbage leaves and wrap it in the form of cabbage rolls.

Wash the apples and cut them into slices. Next, place dill umbrellas and a layer of apples at the bottom of a deep pan. Place a layer of cabbage rolls on top of the apples and dill. The next layer is apples again. So we alternate apples with cabbage rolls until the cabbage rolls are gone. The last layer should be a layer of apples. When the food is placed, cover the contents of the pan with a shallow plate and place a press on top.

A very unusual snack. Its main unusualness is that cabbage, in addition to its pleasant sweetish-spicy taste, also has an unusual pinkish color.

Ingredients:

White cabbage - 1 pc.
Beets - 2 pcs.
Garlic - 4 cloves
Onion - 1 pc.
Water - 1 l.
Salt - 2 tbsp. l.
Sugar - 0.5 cups
Vegetable oil - 0.5 cups
Vinegar - 50 ml.
Bay leaf - 2 pcs.
Black peppercorns - 6 pcs.

Preparation:

Wash the cabbage and cut into medium-sized squares. We clean the beets, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into half rings. Peel the garlic, wash it and cut it into thin strips. Combine the prepared vegetables in a common container.

In a small saucepan, mix water, salt, sugar, vegetable oil, bay leaf, black peppercorns. Bring the resulting mixture to a boil and simmer for 5 - 10 minutes, and then add vinegar to it and stir. The marinade is ready!

Pour the prepared marinade over the vegetables and leave them to marinate for 7 hours at room temperature. After this time, the snack can be hidden in the refrigerator and stored there for about 3 months.

“Ogorodnik” is a very tasty and easy-to-prepare winter snack. It does not require much time to prepare since it does not need to be boiled.

Ingredients:

White cabbage - 2 kg.
Carrots - 1 kg.
Onions - 0.5 kg.
Cucumber - 0.5 kg.
Red pepper - 250 gr.
Yellow pepper - 250 gr.
Greens - 1 bunch
Garlic - 6 cloves
Vegetable oil - 1 cup
Vinegar - ¾ cup
Sugar - 1 glass
Salt - 2 tbsp. l.
Sweet ground pepper - 1 tbsp. l.

Preparation:

Wash the cabbage, dry it and finely chop it. Peel the carrots, wash them and grate them on a coarse grater. Peel the onion, wash it and cut it into small cubes. Wash the cucumber and cut into triangles. Wash the pepper, dry it, remove seeds and stalks and cut into strips. Wash the greens, dry them and finely chop them. We peel the garlic, wash it and pass it through a garlic press. Combine the prepared vegetables and herbs in one container and mix thoroughly.

In a small bowl, combine vegetable oil, vinegar, sugar, salt and ground sweet pepper. Mix everything thoroughly and pour the resulting mass into a container with vegetables. After adding the marinade, the vegetables should be thoroughly mixed and left to steep for 2 hours. After this time, put the salad in sterile jars, roll up the lids and sterilize for 20 minutes. When the jars have cooled, place them in a cool place.

This dish is quite spicy and will go wonderfully with meat and mashed potatoes. If you want the salad to be less spicy, you can put less garlic in it.

Ingredients:

White cabbage - 2 kg.
Carrots - 200 gr.
Garlic - 1 head
Vinegar - 200 gr.
Vegetable oil - 200 gr.
Sugar - 200 gr.
Salt - 2 tbsp. l.
Water - 2 glasses

Preparation:

Wash the cabbage, dry it and finely chop it. Peel the carrots, wash them and grate them on a coarse grater. Peel the garlic, wash it and cut it into four parts. Place the chopped vegetables in a common container. In a small saucepan, combine water, salt, sugar, vinegar and vegetable oil. Mix all this and bring to a boil. As soon as the brine boils, pour it over the vegetables, mix them and leave to steep for 12 hours. After this time, the appetizer is ready. The snack should be stored in closed containers in a cool place.

It is better to start preparing this dish in the evening, since the appetizer must steep for 12 hours before serving. If you prepare everything in the evening, then in the morning you can start rolling up the salad.

Ingredients:

White cabbage - 2.5 kg.
Carrots - 0.5 kg.
Bell pepper - 0.5 kg.
Onions - 0.5 kg.
Vegetable oil - 1 cup
Vinegar 9% - 0.5 cups
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.

Preparation:

Wash the cabbage and chop finely. Peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, dry it, remove seeds and stalks and cut into strips. We clean the onion, wash it and chop it into half rings. Place the vegetables in a deep saucepan, add vegetable oil, salt, sugar and mix everything thoroughly. Cover the salad with a lid and leave to infuse for 12 hours at room temperature.

During this time, the vegetables should release their juice. Sometimes it happens that very little juice is released. In this case, it is advisable to follow the advice of experienced cooks and pour a glass of water into the pan.

After this time, put the pan with the salad on the fire, bring the salad to a boil and cook over medium heat for about 15 minutes, stirring occasionally. 2-3 minutes before the end of cooking, pour vinegar into the salad. Place the finished salad in sterile, dry jars and roll up. After sealing, jars of snacks for the winter should be cooled upside down under a warm blanket.

Many of us believe that we can only harvest white cabbage for the winter, but this is not entirely true. Cauliflower is in no way inferior in taste to white cabbage.

Ingredients:

Cauliflower - 1 pc.
Carrots - 1 pc.
Vinegar - 100 gr.
Sugar - 3 tbsp. l.
Garlic - 3 cloves
Bay leaf - 3 pcs.
Carnation - 5 flowers
Lavender - 1 sprig
Salt - 2.5 tbsp. l.
Water - 1 l.

Preparation:

Wash the cauliflower, dry it and separate it into inflorescences. Peel the carrots, wash them and cut them into half circles.

In a small saucepan, combine vinegar, sugar, garlic, bay leaf, cloves, lavender, salt and water. Bring the resulting mixture to a boil, stirring constantly. As soon as the brine boils, remove it from the heat and let it cool slightly. Pour the cooled brine over the cabbage and carrots and let it brew for 24 hours in a cold place. Place the finished cabbage in jars and store in the refrigerator.

The “Take Off” appetizer will become an indispensable dish on any holiday table, especially if there will be strong alcoholic drinks on this table.

Ingredients:

White cabbage - 1 kg.
Carrots - 4 pcs.
Garlic - 7 cloves
Water - 0.5 cups
Vegetable oil - 0.5 cups
Sugar - 0.5 cups
Salt - 1 tbsp. l.
Vinegar - 10 tbsp. l.

Preparation:

Dry my cabbage and chop finely. Peel the carrots, wash them and grate them on a coarse grater. We peel the garlic, wash it and pass it through a garlic press. Combine the vegetables in one container, mix and mash a little so that they release the juice.

In a small bowl, combine water, butter, sugar and salt. Mix everything thoroughly, put on fire and bring to a boil. As soon as the brine boils, remove it from the heat, add vinegar to it and mix everything again. Pour the prepared brine over the vegetables, mix everything thoroughly with your hands and leave the salad to steep for 2 - 3 hours. After this time, place the salad in sterile jars and roll up. The cabbage appetizer for the winter is ready!

This dish can easily be positioned as a delicacy. Delicious crispy cabbage will have a special, specific taste.

Ingredients:

Cauliflower - 1 kg.
Beetroot - 1 pc.
Cinnamon - 2 pcs.
Cloves - 2 pcs.
Bay leaf - 2 pcs.
Pepper mixture - 1 tsp.
Garlic - 1 clove
Vinegar 70% - 1 tsp.

Preparation:

We separate the cabbage into inflorescences, wash and cool. Then they should be lowered into boiling water for 5 - 10 seconds. We clean the beets, wash them and grate them on a Korean carrot grater. Combine beets and cabbage in one container and mix.

Place cinnamon, cloves, bay leaves, a mixture of peppers, peeled and chopped garlic at the bottom of dry sterile jars. Place the beetroot-cabbage mixture on top of the spices. Now the filled jars should be filled with boiling water and allowed to stand for 5 - 10 minutes. After this time, pour the water into a saucepan, add salt and sugar, bring to a boil and pour back into the jars. Then add vinegar to the jars and seal them with sterile lids.

It is very easy to prepare this dish for the winter. To do this, you can use both a saucepan and a slow cooker. There is no need to sterilize jars of prepared salad.

Ingredients:

White cabbage - 250 gr.
Carrots - 150 gr.
Bell pepper - 150 gr.
Onions - 150 gr.
Fresh tomato – 250 gr.
Fresh cucumber – 150 gr.
Chili pepper - ½ pc.
Salt - 1 tsp.
Sugar - 10 gr.
Ground paprika - ½ tsp.
Vinegar - 15 gr.
Refined vegetable oil - 50 gr.
Allspice peas - 5 pcs.
Bay leaf - 3 pcs.

Preparation:

Wash the cabbage, dry it and finely chop it. Wash the bell pepper, remove seeds and stalks and cut into strips. Wash the chili pepper, dry it and chop it finely. We clean and wash the onions and carrots. Cut the onion into thin half rings, and grate the carrots on a Korean carrot grater. Wash the tomatoes and cut into thin slices. Wash the cucumbers, peel the ends and cut into semicircles. Place the prepared vegetables in a saucepan and stir. Add salt, sugar, vinegar, vegetable oil, vinegar, paprika, bay leaf and peppercorns. Mix everything thoroughly again and leave the salad to steep for 2 hours, stirring the salad every 30 minutes.

After 2 hours, put the pan with the salad on the fire, bring to a boil and cook over low heat for about 20 minutes, stirring the salad regularly. Then we put the salad in sterile jars, roll it up, turn it over and leave it to cool under a warm blanket.

There are a lot of vegetables that can be cooked in the Korean way. It is quite natural that cauliflower can be prepared in this way.

Ingredients:

Cauliflower - 1 kg.
Carrots - 3 pcs.
Garlic - 1 head
Pepper, coriander - to taste
Sugar - 1 glass
Vinegar - ½ cup
Salt - 2 tbsp. l.

Preparation:

We separate the cauliflower into inflorescences, wash, dry, boil in boiling water for 5 minutes, and then transfer to a deep bowl. Now let's start preparing the marinade. To do this, add salt, sugar, vinegar and vegetable oil to a liter of boiling water. Mix all this, bring to a boil and cook for 5 minutes. Pour the prepared marinade over the cabbage.

Peel the carrots, wash them, and grate them into a Korean carrot grater. We peel the garlic, wash it and pass it through a garlic press. When the cabbage in the marinade has cooled slightly, add carrots and garlic, as well as pepper and coriander. Now mix everything carefully, pour it into sterile jars, roll up the lids, wrap it in a warm blanket and leave for a day. After this time, place the jars with the snack in a cool, dark place.

“Zakuson” is a dish that can be called universal. On the one hand, it is good to use during a feast as a snack, on the other hand, as a breakfast after a hearty feast.

Ingredients:

White cabbage - 5 kg.
Carrots - 1 kg.
Onions - 1 kg.
Sweet pepper - 1 kg.
Sugar - 1 glass
Vegetable oil - 1 cup
Vinegar - 1 glass
Salt - 4 tbsp. l.

Preparation:

Peel the carrots, wash them and grate them on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips. Wash the cabbage, dry it, chop it finely and lightly mash it with your hands. Peel the onion, wash it and cut it into thin half rings. Combine the prepared vegetables in one container.

In a small bowl prepare the salad dressing. To do this, combine salt, sugar, vinegar and oil. Mix everything thoroughly. Pour the prepared dressing over the vegetables and mix them thoroughly. The salad is now ready to eat. To preserve this salad for a long time, it should be placed in sterile jars and covered with a lid. Then cool under a blanket and send to a cool place. If you plan to eat the salad within the next month, you can put it in clean, dry jars and hide it in the refrigerator.

I always want to cook something like this. So you can experiment with sauerkraut and prepare it for the winter with cranberries.

Ingredients:

White cabbage - 5 kg.
Carrots - 200 gr.
Cranberries - 100 gr.
Salt - 130 gr.

Preparation:

Wash the cabbage, dry it and finely chop it. Peel the carrots, wash them and grate them on a coarse grater. We sort the cranberries, wash them and dry them. Combine cranberries, carrots, salt and cabbage and mix thoroughly.

Now we put the resulting mixture into the container in which we will ferment, cover it with a wide shallow plate or lid and place a press on top. Cabbage should be kept at room temperature. Every 3 - 4 hours you should pierce the cabbage to the very bottom so that the gas escapes. When the gas no longer comes out, the cabbage is ready. It should be moved to a cool place.

Preparing such a salad is extremely simple and quick, but the taste of such a snack can surprise even the most sophisticated gourmet.

Ingredients:

White cabbage - 500 gr.
Beetroot - 1 pc.
Hot red pepper - ½ pc.
Garlic - 2 cloves
Salt - 1 tsp.
Vegetable oil - ¼ cup
Sugar - ¼ tbsp.
Vinegar - ¼ cup

Preparation:

Wash the cabbage, dry it and finely chop it. We clean the beets, wash them and grate them on a Korean carrot grater. Wash the pepper, dry it and chop it finely. We peel the garlic, wash it and put it through a press. Combine the prepared vegetables, except garlic, in one container.

In a bowl, mix vegetable oil with vinegar, salt, sugar and garlic. The marinade is ready!

Pour the prepared marinade over the vegetables, mix everything thoroughly and leave for 10 - 12 hours in a cold place. This salad can be stored in a cold place for up to 3 months.

Cabbage salad for the winter

By pickling cabbage according to this recipe, you will get an unrivaled appetizer for family dinners and holiday feasts.

For a three-liter jar of cabbage you will need: water - one and a half liters, sugar - 4 tablespoons, salt - a couple of tablespoons, 70% vinegar - one teaspoon, black peppercorns - 5 pieces, cloves - 3-5 pieces, garlic - 5 -6 cloves.

Cooking method:

I keep the jar over steam for about ten minutes, let it cool slightly and add the cabbage, previously chopped into pieces.
When filling the jar, I add carrots, cut into thin rounds, and garlic (3-7 pieces, to your taste).
I fill the container with cabbage with boiling water. I leave it like this for thirty minutes.
Next, I pour the water from the jar into a saucepan and boil it again, adding sugar and salt. Again I pour the marinade into the contents of the jar for twenty minutes.
I pour the marinade back into the container and boil it, mixing with cloves, black pepper and vinegar.
I pour the marinade back into the jars to the fullest, since the cabbage will absorb it very much. I lightly press the cabbage on top with a fork to release the bubbles and roll up the jars.

Pickled cabbage turns out so tasty that even someone who doesn’t like this vegetable at all will not be able to stop after trying even a spoonful.

Salad "Autumn"

You will need: cabbage - five kilograms, carrots, onions, red bell pepper - one kilogram each, sugar - 350 grams, salt - four tablespoons, 9 percent vinegar and sunflower oil - half a liter each.

I prepare it like this:

I grate the carrots. I chop peppers, onions, and cabbage.
I carefully mix all the ingredients.
I put sugar, vinegar, salt, sunflower oil in the dish and mix everything again.
I put it in the jars, pressing lightly with my fist. I leave it to brew for three days.
I close the jars with lids and leave them in the refrigerator.

“Autumn” salad is easy to prepare, lasts a long time and does not lose its taste.

Salad "Winter"

It's easy and simple to prepare, especially if you chop the vegetables in a food processor. The dish turns out to be tasty and full of vitamins.

You will need: a kilogram of cucumbers, carrots, onions; tomatoes - 2.5 kg; pepper - 1.5 kg; cabbage - 2 kg, salt - 4 tbsp. l., vinegar - 5 tbsp. l., parsley - 3-4 leaves, vegetable oil - seven hundred grams, sugar - 1 cup.

I prepare it like this:

I peel and grate the carrots. I cut cucumbers and parsley into small cubes. I chop the cabbage. I cut the onion into thin rings. I cut the peeled bell pepper into strips. I chop the tomatoes into thin rings. Or I grind the ingredients in a food processor.
I mix all the ingredients.
Separately, I make the marinade mixture: sugar, salt, vinegar, mix the oil and pour into the dish.
I mix everything.
I put the workpiece in jars and sterilize it: a liter jar - half an hour, a half-liter jar - 15 minutes.
I roll up and turn over the cans and cover them with a blanket.

Winter salad goes well with all side dishes, especially meat.

Early ripening cabbage

Preparing early ripening cabbage is extremely simple. After marinating it in the evening, you can eat it for breakfast.

You will need: fresh cucumber - 1 piece, cabbage - 2 kilograms, a couple of small carrots, bell pepper - 1 piece.

I prepare it like this:

I chop the cabbage, grate the carrots, cut the bell pepper and cucumber into small cubes.
I mix all the ingredients thoroughly, put them tightly in a three-liter jar and pour boiling marinade over them. I prepare it like this: salt and 70% vinegar - one tablespoon each, about a liter of water, 3 tbsp. Sahara. For a three-liter jar, one liter is enough.

When serving, I season the dish with vegetable oil and add fresh onion.

Cabbage for cabbage rolls

By preparing cabbage leaves now, you can enjoy cabbage rolls all winter long.

Ingredients: cabbage - one head, parsley, horseradish root, mustard seeds, sugar - a tablespoon, salt - three tablespoons, water - a liter.

Cooking method:

I cut out the stalk and cook the head of cabbage in salted water over low heat.
Remove the finished leaves (they will begin to separate easily) with a fork.
After cooling, I cut off the thickenings at the edges from the leaves, fold four or five pieces into rolls and put them tightly in a jar.
At the bottom of the jar I put parsley, mustard seeds, and chopped horseradish root.
I fill the rolls with marinade. To prepare it, pour 1 tbsp. l. sugar and three tbsp. l. salt in a liter of water.

Before cooking cabbage rolls, I soak cabbage leaves in water overnight to remove excess salt.

These cabbage rolls will last until the end of spring, retaining all their taste. By preparing them now, you will make cabbage rolls from fresh cabbage for Easter.

Ingredients: cabbage, beets, garlic, hot pepper - all ingredients one at a time, salt, black peppercorns - 7 pcs.

Cooking method:

I chop the cabbage head without separating the stalk. I chop the beets in circles. I peel the garlic. I chop the bitter pepper.
I put it in layers in a deep bowl: hot peppers, beets, cabbage, black peppercorns, garlic. I fold it so that there are about five centimeters left to the edge of the vessel.
I boil water and salt separately. The brine should be made a little saltier than regular broth.
Pour boiling brine over the vegetables. Place a bowl turned upside down on top and cover with a lid. After five days, you can eat cabbage.

The dish turns out delicious, and the brine from it is extremely beneficial for the gastrointestinal tract; it tastes like beet kvass.

Cabbage dishes are an excellent snack that combines a sour taste and a pleasant aroma. In addition, you will not find as many vitamins as they contain anywhere else.

Korean cuisine is becoming more and more popular every year. The original spicy salads appealed to many people, especially lovers of spicy foods. These dishes include fresh vegetables, herbs and spices, which have a beneficial effect on metabolism and improve well-being. What’s important is that they are calorie-free, which means you can eat them at any time without worrying about your figure. These dishes are very easy to prepare and even a novice housewife can handle them.

Korean cabbage salad recipe "Kimzee"

This dish can be called an analogue of our sauerkraut, but its taste is completely different, more piquant. You can buy it in the store, but the price there will be quite high, so you should learn how to cook Kimzee yourself.

Ingredients:

Cooking method:

The head of cabbage should be chopped into as thin strips as possible and placed in a pan, sprinkled with salt.
In this state, you need to leave the vegetable for several hours so that it gives juice and is thoroughly salted.
After this, separately mix finely chopped onion, garlic and add red pepper.
Combine all the vegetables, mix well and put under a press for 3 days. You can use a board as a press, and place a bottle of water on it.
If you want to enjoy the salad right away, you can add a little vinegar right away on the day of preparation.

Spicy Korean Cabbage Salad Recipe

The dish is suitable for both a regular dinner and a festive table. The dish contains many different spices that have a beneficial effect on the functioning of the body.

Ingredients:

White cabbage - half a head;
Onion – 1 pc.;
Garlic – 2 cloves;
Carrots – 1 pc.;
Vegetable oil – 3 tbsp. spoons;
Ground black and red pepper, ground coriander, sea salt, cilantro, vinegar and sugar.

Cooking method:

Remove the leaves from the head of cabbage and cut them into squares approximately 2x2 cm.
Peel the carrots and cut into strips.
Combine two vegetables, sprinkle with sea salt and leave for 20 minutes to form juice.
Then squeeze out the vegetables, put them in a salad bowl and add vinegar and sugar.
Make a small depression in the center, add other spices, chopped cilantro and garlic.
Separately, cut the onion into thin strips and fry it in vegetable oil until golden brown.
Then transfer it along with the oil to the salad and stir well.
Place everything in the refrigerator to infuse for several hours.

Recipe for Korean salad with Chinese cabbage and carrots

Ingredients:

Chinese cabbage – 1 kg;
Salt – 1 tbsp. spoons;
Sugar – 1 teaspoon.

Dressing ingredients:

Ground chili pepper – 2 teaspoons;
Salt – 0.5 teaspoon;
Garlic – 1 head;
Water.

Cooking method:

Remove the stalk from the head of cabbage, cut it in half and cut it into strips no more than 2 cm wide.
Take a wide container, place the cabbage there, add sugar, salt and remember with your hands.
Place the weight and leave for 12 hours.
Prepare Korean sauce separately. To do this, combine pepper, salt and add boiling water to obtain a consistency similar to pancake dough.
When everything has cooled, add finely chopped garlic and leave for 12 hours.
Then rinse the cabbage thoroughly in water, squeeze out excess liquid and mix with the prepared sauce.
It is recommended to do this with your hands so that it is evenly distributed throughout the salad.
Wrap the container with cling film and leave to infuse for 4 hours.
After the time has passed, mix everything well, put it in jars and leave it in the refrigerator for a couple of days, which will allow you to achieve a richer taste.

Korean seaweed salad recipe

The original “Megi-cha” salad is prepared with meat and dried mega seaweed, which can be bought in oriental food stores.

Ingredients:

Sea cabbage – 100 g;
Onion – 150 g;
Pork – 180 g;
Garlic – 3 cloves;
Vegetable oil – 180 g.
Monosodium glutamate – 2 g;
Coriander – 2 g;
Chili, salt and herbs.

Cooking method:

In advance, you need to pour boiling water over the dry product and when the liquid has cooled completely, rinse everything several times in cold water.
Cut the pork into strips and fry with the addition of onion, previously cut into half rings.
Place cabbage in the finished meat and fry for another 10 minutes, and then turn off the heat.
All that remains is to add chopped herbs, chili, spices and monosodium glutamate.

Korean Cauliflower Salad Recipe

This dish is ideal for lenten and vegetarian menus. You can store it in the refrigerator for quite a long time.

Ingredients:

Cooking method:

The inflorescences need to be washed thoroughly and then boiled for 8 minutes.
Place them in a colander and leave for a while to drain.
Grate the carrots on a fine grater, chop the parsley, and then add oil, vinegar and salt.
After this, mix the salad well.
Combine everything with cabbage and mix well.

Korean salad with spicy dressing

If you don't like too spicy food, then simply reduce the amount of hot ingredients. This dish can also be included in the Lenten menu.

Ingredients:

White cabbage – 0.5 kg;
Green onion – 1 bunch;
Garlic – 4 cloves;
Salt – 1 teaspoon;
Sugar – 1 teaspoon;
Soy sauce – 1 tbsp. spoon;
Vegetable oil – 1 tbsp. spoon;
Sesame – 1 tbsp. spoon;
Hot red pepper.

Cooking method:

You should start with cabbage. It should be finely chopped, add salt and grind thoroughly.
After this, add vinegar.
Chop the onion and garlic, and heat the sesame seeds a little in a dry frying pan and then grind them.
Add sugar, pepper and sauce to them.
Mix everything well and add to the cabbage. The salad should be left to steep for 1 hour.

Korean cabbage with beets

This dish is very popular. You can prepare it yourself or buy it in a store. In the first case, you can save a lot.

Ingredients:

Beetroot – 2 pcs.;
Garlic – 4 cloves;
Onion – 1 pc.

Ingredients for marinade:

Water – 1 l;
Salt – 2 tbsp. spoons;
Sugar – 0.5 tbsp;
Vegetable oil – 0.5 tbsp;
Vinegar 9% – 40 ml;
Bay leaf, peppercorns.

Cooking method:

To prepare a spicy salad, you need to wash the head of cabbage well and then cut the leaves into 2x2 cm squares.
The beets can be cut into strips or grated on a coarse grater.
Chop the onion into half rings and the garlic into strips.
Combine all ingredients.
Make the marinade separately.
Mix everything except vinegar and boil for 10 minutes.
After this, pour in the vinegar and mix well.
Pour the prepared marinade over the vegetables and leave at room temperature for 7 hours.
After that, leave it in the refrigerator for the same time.

Korean-style cabbage rolls

This is another salad option and does not use meat, only vegetables.

Ingredients:

White cabbage – 1 head;
Carrots – 1.5 kg;
Ground chili pepper - 2.5 tbsp. spoons;
Salt – 2 tbsp. spoons;
Water – 1 l.

Cooking method:

As you can see, there are a huge number of Korean salads that will help diversify your diet. By adding different ingredients, you can get new, no less original options. Bon appetit!

Ingredients for 300 grams of white cabbage:

Preparation:

Recipe, as in the canteen - with carrots and vinegar

Ingredients:

Preparation:

Spicy salad with garlic and mayonnaise

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Preparation:

Vitamin version with green apple

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Preparation:

With smoked sausage

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Preparation:

With green peas

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Preparation:

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Cooking Korean at home

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Preparation:

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Preparation:

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Preparation:

Red cabbage salad with crab sticks

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Ingredients:

Preparation:

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