And carrots with various additives are an excellent source of vitamins for the human body, and at the same time improve the functioning of the gastrointestinal tract. Below we will tell you how to prepare such a salad.

Cabbage and carrot salad with vinegar

Ingredients:

• cabbage – 400 g;
• carrots – 300 g;
• vinegar;
• sugar;
• salt;
• greenery.

Preparation

Grate the carrots and chop the cabbage, combine the vegetables, add some salt, knead with your hands and leave for a while. To prepare the sauce, combine vinegar, salt and sugar and mix. And pour cabbage and carrots over it, let the salad brew for 30 - 40 minutes and you can eat.

Salad with carrots, white cabbage and vinegar

Ingredients:

• carrots – 300 g;
• cabbage – 700 g;
• onion – 1 pc.;
• Apple vinegar;
• vegetable oil – 100 ml;
• salt;
• garlic – 2 cloves;
• sugar.

Preparation

Chop the onion, shred the cabbage and carrots. To dress the salad, pour oil, vinegar into a container, add sugar, salt and squeeze out the garlic, mix and season the salad, and leave to marinate for 25 minutes.

Simple cabbage and carrot salad with vinegar

Ingredients:

• carrots – 3–4 pcs.;
• cabbage – 300 g;
• vinegar – ½ tbsp. spoons;
• olive oil – 1 tbsp. spoon;
• soy sauce;
• parsley.

Preparation

Wash the carrots, peel and grate. Finely chop the cabbage and chop the parsley. Mix the ingredients, season the salad with vinegar and oil.

Cabbage, ham, carrot salad with vinegar

Ingredients:

• low-fat ham – 200 g;
• carrots – 3 pcs.;
• Chinese cabbage – 200 g;
• walnut – 100 g;
• olive oil - for dressing;
• balsamic vinegar;
• salt.

Preparation

Wash and peel the carrots well, then cut off the tail and grate them. Shred the Beijing cabbage with a knife. Cut the ham into long strips. Chop the walnuts. Place the ingredients in one container, mix and season with oil and vinegar, and add salt before serving.

Salad of carrots, cabbage with vinegar and fresh mushrooms

Ingredients:

• cabbage – 300 g;
• carrots - 2 pcs.;
• champignons - 200 g;
• walnut – 100 g;
• olive oil;
• apple cider vinegar;
• salt.

Preparation

Coarsely chop the carrots and cabbage. Cut the mushrooms into thin slices. We cut the nuts, but not very finely. Mix the ingredients and season the salad with oil and vinegar.

Salad with carrots, cabbage, cucumber and vinegar

Ingredients:

• white cabbage – 1 pc.;
• carrots – 1 pc.;
• pickled cucumbers – 4 pcs.;
• green peas - 1 jar;
• parsley;
• dill;
• garlic – 2 cloves;
• sunflower aromatic oil;
• salt;
• wine vinegar.

Preparation

We cut the cucumbers into slices, shred the cabbage, finely chop the greens, grate the carrots, and chop the garlic. Place the vegetables in a salad bowl, season with oil and add vinegar.

Recipe for carrot and cabbage salad with vinegar

Ingredients:

• cabbage – 400 g;
• carrots - 3 – 4 pcs.;
• garlic – 3 cloves;
• suluguni cheese -150 g;
• fresh parsley;
• caraway;
• cardamom;
• olive oil;
• apple cider vinegar – ½ tbsp. spoons;
• soy sauce.

Preparation

Cut the carrots finely. Shred the cabbage and chop the greens with a knife. Separate suluguni cheese into fibers. Chop the garlic. We combine the products in one salad bowl, add vinegar and vegetable oil.

Recipe for cabbage and carrot salad with vinegar

Ingredients:

Preparation

Cut the cabbage into strips and crush. Three apples and carrots on a large grater. In a large salad bowl, mix cabbage and carrots, add sugar and salt. After this, add the apple and mix, at the end add vinegar and oil. Decorate the salad with cranberries.

Salted cabbage is a healthy and tasty preparation. It contains a lot of vitamins and microelements, which protect the body from colds during the cold season. To diversify your table and prevent flu or ARVI, stock up on salted cabbage for the winter.

Which cabbage is suitable for pickling?

For pickling, you will need late varieties of cabbage, which is also stored for winter storage. The best varieties are: Podarok, Dobrovodsky, Marathon, Kolobok and others like that. You also need to buy fresh carrots and spices. Some recipes also call for apples or cranberries.

How to salt cabbage at home - recipe with salt

This tried-and-true recipe will make your cabbage crispy and flavorful.

• Remove the top leaves from the cabbage. Cut the head of cabbage lengthwise into quarters, and then chop it using a special shredder or using a wide, sharp knife.
• Peel the carrots and grate them on a coarse grater. For 1 head of medium-sized cabbage, you will need 1 large or 2 small carrots.
• Mix cabbage and carrots and weigh the mixture. For each kilogram of preparation, place 8-10 peppercorns and 2 bay leaves. Chop the bay leaves before doing this.
• Place cabbage with carrots and spices in a wide bowl and sprinkle with coarse salt. For each kilogram of prepared salt products, take 20 grams (1 level tablespoon).
• Rub the cabbage with salt to release moisture.
• Transfer the cabbage to a three-liter jar or enamel pan. Press the vegetables down a little. Place a saucer or plate on top of the cabbage, and place a liter jar of water on it - you will get oppression.
• Cover the dish with cabbage with a napkin and leave it in a warm kitchen for 2-3 days. Every day, pierce the cabbage with a long wooden stick - excess air will escape from the cabbage.
• When the cabbage becomes sour, remove the pressure from it and cover the jar with a lid. Store salted cabbage in the refrigerator or on a cold balcony.

Salted cabbage goes well with any meat dishes, and you can also cook pies, kulebyaki, and dumplings with it.

How to salt cabbage at home - recipe with salt and sugar

This cabbage turns out sweet and sour and is good served as an appetizer.

• Make a brine from 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar. Cool the brine to room temperature.
• Chop the cabbage and mix it with carrots, pepper and bay leaf. Take all ingredients as in the previous recipe.
• Place the cabbage in a jar and press it down a little. Pour brine over the cabbage and apply pressure.
• Keep the cabbage warm for 3-4 days, and then transfer the preparation to the cold.

Cabbage prepared according to this recipe may turn sour when stored for a long time. If you have a small family, then prepare the dish in small portions, for example from 1 kg of vegetables. They will need 1 liter of brine.

How to pickle cabbage at home - recipe with apples

You will need the following products:

• cabbage - 2.5 kg;
• carrots - 400 g;
• apples - 400 g;
• salt and sugar - 70 g each;
• allspice and bay leaf - to taste.

Chop the cabbage and mix it with grated carrots. Sprinkle the cabbage with salt and sugar and rub with your hands until the juice appears. Add a few peppercorns and a pinch of chopped bay leaf. Layer the cabbage in a jar. Place each layer with apple quarters, the seed pods of which have been removed first. If the apples are large, then cut the quarters in half lengthwise. Press down the cabbage in the jars and leave to ferment in a warm place. Poke the cabbage with a stick to remove excess gas. After 5-6 days, transfer the cabbage to a cool place.

How to pickle cabbage at home - recipe with cranberries

Chop 3 kg of cabbage and mix it with 100 g of grated carrots. Salt the vegetables (75 g) and rub with your hands until a small amount of juice appears. Then put 1 tablespoon of granulated sugar, 100 g of fresh cranberries, 10-15 peppercorns, 1 teaspoon of dry dill seeds into the cabbage. Stir the cabbage again, but very carefully so that the cranberries do not get bruised. Transfer the workpiece into a jar and place any pressure on top. Keep the cabbage warm for 2-3 days until it finishes fermenting. Don't forget to pierce the vegetables with a wooden skewer. Place the finished cabbage in the refrigerator.

You will find another recipe for salted cabbage in the video. It is fermented with beets and produces a beautiful pink color and unusual taste.

Do you suddenly want to eat delicious salted cabbage? Have you decided to surprise your loved ones with a new appetizer? Do you like freshly salted, crispy cabbage? This means you need to read several recipes for quick pickling of cabbage, choose the one you like best, or several at once. And start cooking! How to salt cabbage in a quick way so that it is healthy, tasty and original? Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal tract diseases, liver diseases, or following any diet. Try to combine taste and benefit, enjoy the snack, but not harm your health. There are great options without vinegar.

• 1 medium-sized head of cabbage;
  
• water – 1 liter;
• fine salt – 1 tablespoon;
  
• sugar – 1 tablespoon;
  
• a little dry dill (it is advisable to use whole “panicles” with seeds rather than dill powder).
  

1. The cabbage must be carefully peeled from the top leaves, cut into several parts and the stalk removed. True, some connoisseurs of cabbage and the stump eat it with pleasure, but if you don’t usually eat it, you need to take into account that the stalk can give off an unwanted bitterness.
   
2. Cut the cabbage into thin strips so that it resembles vermicelli. Cut some of the pieces, approximately 1/6 of the entire cabbage, into wider strips. As a result, you will end up with a kind of “cabbage platter”: pieces of different widths will differ in taste, wide slices crisp better and are a little less salty.
   
3. After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After this, immediately form a slide out of it and compact the mass a little.
   
4. Place a few sprigs of dill in the jar, but not too many, otherwise the brine will become bitter. Two or three medium branches are enough.
   
5. Boil water with salt.
   
6. Place all your cabbage in the jar, but do not pack it too tightly, otherwise the brine will not soak it well.
   
7. Pour boiling brine over the cabbage.
   
8. Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get very soft cabbage, as after long-term pickling, you can wait 6 hours. But if you like a little crispier, denser and juicier cabbage, it’s enough to keep the jar for only 3 hours.
   

Advice
First, try some kale from a jar. If it seems to you that this is not what you need yet, just leave the jar for some more time. The taste and consistency will change gradually. By checking the doneness every half hour or so, you can easily determine the optimal time for the cabbage to become the way you like it. Write it down so that you can always add exactly this amount of cabbage.

Recipes for quick cooking of salted cabbage
To quickly salt cabbage, just add a little more salt and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.

Cabbage with carrots
You will need:

• cabbage – 1 head;
  
• liter of water;
• vinegar – 1 tablespoon;
  
• sugar – 1 tablespoon;
  
• coarse salt – 2 tablespoons;
  
• approximately 1 spoon of vegetable oil;
  
• saffron;
• fine salt;
• dill;
• one medium sized carrot.
  

1. Cut the head of cabbage into several large pieces. Remove the stalk.
   
2. Peel the carrots, grate them on a coarse grater or cut them into strips.
   
3. Prepare your brine using vinegar, sugar, salt, oil and water.
   
4. Place some dill and saffron at the bottom of the jar for flavor.
   
5. Chop the cabbage finely.
   
6. Squeeze the cabbage and salt it a little with fine salt.
   
7. Mix cabbage with carrots and squeeze again.
   
8. Boil the brine.
   
9. Fill the jar with your carrots and cabbage.
   
10. Pour boiling brine over vegetables.
    
11. Leave the cabbage to salt for 4-6 hours.
    

White and red cabbage with beets
Take the following ingredients:

• two heads of cabbage - white and red;
  
• two medium-sized beets;
  
• three small carrots;
  
• two liters of water;
  
• 4 tablespoons of coarse salt;
  
• 2 cloves of garlic;
  
• vinegar - 1.5 tablespoons;
  
• fine salt;
• 2 spoons of sugar;
• dill;
• black currant leaves;
  
• 2 tablespoons of vegetable oil.
  

1. Cut the cabbage heads and remove the stalks.
   
2. Divide the pieces of both heads of cabbage into two equal parts.
   
3. Shred half of the available cabbage finely so that it resembles thin noodles, and the other half a little larger. This way the taste will become richer and more original, as if you were using four types of cabbage rather than two.
   
4. Lightly squeeze the cabbage along with the carrots and add fine salt.
   
5. Beets and carrots must first be peeled and then chopped or grated on a coarse grater. An appetizer where some of the vegetables are chopped and some are grated will look unusual.
   
6. Crush the garlic or grate it on a fine grater.
   
7. Place dill and currant leaves on the bottom of the jar.
   
8. Prepare a brine from oil, vinegar, salt, sugar.
   
9. Place one layer of cabbage with carrots in a saucepan, layer with beets and garlic, then cover the beets with a second layer of cabbage and carrots.
   
10. Boil the brine in another pan and pour it over your cabbage. Cover the top of the mass with a circle, a plate, and press down with a weight. It is advisable to ensure that the mass is well compressed.
    
11. After 1.5 hours, transfer the mixture to a jar. Leave for another 3-5 hours.
    

Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage and beets, but do not add carrots or garlic. Saffron will make the taste more refined. It’s good to add peppercorns and bay leaves to salted cabbage. The main thing is not to overdo it, otherwise bitterness will appear. 2-4 peas of pepper are enough, and one small leaf of bay leaf is enough. Bon appetit!

Instant recipes are especially relevant for winter preparations. Although salting cabbage is considered a special culinary sacrament, it also sometimes requires saving time. How can we quickly pickle cabbage for the winter when we don’t have time to spend a long time on just some kind of pickling? Or there are some other things to do, of which in the summer and autumn there is a whole carload and a small cart. Let me tell you how to spend it quickly and deliciously.

• 1 Instant hot pickled cabbage recipe
• 2 Quick pickling of cabbage - step-by-step recipe
• 3 Quick pickling of cabbage in jars
• 4 Pickling instant cabbage in pieces
• 5 Quick pickling of cabbage in jars without vinegar
• 6 Recipe for quick pickling of cabbage with beets in Gurian style
  • 6.1 Useful tips for housewives

Instant hot pickled cabbage recipe

For classic hot salting in a quick way, we need:

• White cabbage – half a kilo
• Carrots – two hundred grams
• Bulgarian sweet pepper – two hundred grams
• Salt – thirty-five grams
• Sugar - a couple of tablespoons, without the top
• Water - liter

Pre-wash and peel the vegetables. Cut the cabbage into thin strips and grate the carrots. We clean the pepper from seeds and cut out the stem and cut into strips. After chopping, the vegetables should be thoroughly mixed and placed fairly tightly in the jar.

The preparation of the brine is, one might say, incredibly simple. Mix salt and sugar in water, bring to a boil and voila, you're done. Pour hot brine into our vegetable mixture and cover with a nylon lid. We wait until the jar cools down - it will take three to four hours. Then put it in the refrigerator and wait about twelve hours. This will allow the cabbage to reach the desired condition, and just cool down, because chilled preserves are especially tasty.

Quick pickling of cabbage - step-by-step recipe

Ingredients:

• White cabbage – five kilograms
• Carrots – kilogram
• Sugar – three hundred grams
• Salt – seventy grams

Step-by-step guide to action:

• First of all, let's clean and cut the vegetables. We clean the cabbage from the upper dark green leaves. Wash the carrots under running water and peel them.
• We cut the heads of cabbage into a couple of pieces for the convenience of subsequent cutting into strips. Grate the peeled carrots.
• Place the cabbage mixed with carrots into the jar, lightly tamping it down. It is important to do this carefully so that the cabbage does not squash too much and does not release excess juice.
• It is necessary to fill the cabbage with cold water, with sugar and salt dissolved in it.
• Leave the jar filled with cabbage and marinade for three days at a temperature of twenty-two degrees. Be sure to place it in some kind of container such as a baking tray. The fact is that the cabbage will ferment, and because of this, the volume of brine may increase, and it will overflow.
• After the entire fermentation process is complete, it is advisable to keep the cabbage in the refrigerator for a day or two. After this time, all that remains is to take out the cabbage and crunch on both cheeks.

Quick pickling of cabbage in jars

Products needed for pickling:

• Sweet bell pepper – a couple of fruits
• Carrots – half a kilo
• Water – one and a half liters
• Salt – eighty grams
• Sugar – one hundred and fifty grams
• Vinegar 9% - a couple of tablespoons

Wash and clean the cabbage and carrots. We cut the first into strips, the second into three on a grater. We remove seeds from the pepper along with the stalk and cut it into strips. Mix all the vegetables and put them in a jar.

Dissolve salt and sugar in water and wait until it boils. Pour in vinegar, boil for a minute and pour into a jar. Roll up the lid and leave to cool under the blanket. After the jar has cooled to room temperature, put it in the refrigerator for several hours. Serve chilled.

Pickling instant cabbage in pieces

Cutting cabbage into strips is commonplace, and is mainly used for preparing it for the winter, but if you want to cook cabbage tastier and more appetizing, then it is better to salt it in large pieces. To do this we take:

• White cabbage – one and a half kilograms
• Carrots - four hundred grams
• Water - liter
• Salt - three tablespoons without top
• Sugar - four heaped tablespoons
• Vinegar - tablespoon

We clean the cabbage and cut it into square pieces with sides of five to six centimeters. Carrots need to be grated. Mix the vegetables and put them in jars.

Pour sugar and salt into water, boil and add vinegar. Pour the resulting marinade into a jar. Close it with a lid and wait for it to cool. After the cabbage reaches room temperature, put it in the refrigerator for several hours. The cabbage itself is ready, you can serve it to the table.

Quick pickling of cabbage in jars without vinegar

Required Products:

• White cabbage – three kilos
• Bell pepper - three pieces
• Carrots – six hundred grams
• Salt - one hundred grams
• Sugar – one hundred grams
• Water – one and a half liters

We clean the cabbage from dirty leaves and cut it into strips. We do the same with pepper, after removing the seeds. Wash the carrots, peel and grate. Mix the vegetables into a jar, tamping them down a little.

With brine, everything is terribly simple: mix sugar and salt in water, boil and pour over the cabbage. For salting, leave the cabbage, covered with a lid, to cool under a blanket.

Recipe for quick pickling of cabbage with beets in Gurian style

Necessary vegetables:

• White cabbage – one kilogram
• Carrots - three hundred grams
• Beets - three hundred grams
• Hot chili pepper - one pod
• Garlic – 4 cloves
• Sunflower oil – tablespoon
• Sugar and salt - a tablespoon
• Vinegar - teaspoon

We peel the cabbage and cut it into square or triangular pieces with sides of five centimeters. Grate the peeled carrots and beets on a coarse grater. Mix the cuttings, add chopped pepper and vegetable oil, mix well.

The marinade is classic - add salt and sugar to water, boil it and add vinegar. Pour this over the cabbage. As soon as the cabbage has cooled, put it in the refrigerator for a couple of days.

I will be glad if you liked these recipes and you will save a lot of your time with their help. Enjoy your meal!

The method of quickly salting cabbage with hot brine will make it possible to get a delicious finished dish in a short time. This appetizer will perfectly diversify the table and serve as an excellent addition to meat, fish, etc.

A quick way to pickle cabbage with hot brine

Ingredients:

• white cabbage – 995 g;
• carrots – 55 g;
• bell pepper – 55 g;
• black pepper – 10 peas;
• dry bay leaf – 2 pcs.;
• crystal sugar – 30 g;
• vinegar 6% – 65 ml;
• salt - to taste;
• vegetable oil – 45 ml;
• drinking water – 120 ml.

Preparation

Finely chop the white cabbage, and cut the carrots and processed peppers into strips. Then mix the vegetables in a bowl, throw in the peppercorns and dry bay leaf. We put the contents into jars and fill them with boiled marinade prepared from drinking water with the addition of table vinegar, butter, sugar and salt. After about 3 hours, the pickled spicy cabbage is ready to serve.

Quick cabbage marinated in hot brine

Ingredients:

• fresh white cabbage – 2 kg;
• carrots – 55 g;
• garlic - to taste;
• filtered water – 990 ml;
• table vinegar – 195 ml;
• coarse salt – 30 g;
• crystal sugar – 95 g;
• - 5 pieces.

Preparation

Chop the cabbage into large pieces, peel the carrots, chop them on a coarse grater and transfer the vegetables to a bowl. Squeeze a few cloves of garlic into them and stir with your hands.

Throw salt, sugar into the water, add diluted vinegar, vegetable oil and throw in bay leaves. Boil the contents, pour in the cabbage and place pressure on top. After a few hours, delicious instant cabbage with garlic in hot brine is ready for tasting.

A quick way to pickle cabbage with hot brine and vinegar

Ingredients:

• white cabbage – 985 g;
• carrots – 65 g;
• – 5 g;
• garlic – 3 cloves;
• coarse salt – 10 g;
• drinking water – 120 ml;
• sugar – 75 g;
• vegetable oil – 110 ml;
• vinegar 6% – 80 ml.

Preparation

Finely chop the cabbage, and peel and grate the carrots and garlic. Place the prepared vegetables in a pan, sprinkle with turmeric and mix with your hands. For the marinade, boil water, add vinegar, vegetable oil, sugar and salt. Quickly pour the pickled cabbage with hot brine and vinegar and place under pressure. In about a day, a beautiful and tasty snack will be ready.

Pickling cabbage- This is one of the most popular preparations for the winter. Sauerkraut is not only tasty, but also a very healthy product, because during fermentation it produces B vitamins and ascorbic acid. In addition, it is a semi-finished product for preparing various salads, vinaigrettes, soups, and main courses.

A few secrets for making sauerkraut.

Cabbage varieties for pickling

Container for pickling cabbage.

The right choice would be a wooden barrel. However, not everyone can afford such pleasure. That is why experienced housewives have come up with ways to pickle cabbage in glass jars and enamel pans.

Fermentation technology.

Prepare the dishes for fermentation: wash and dry them, place dill sprigs along with seeds and currant leaves on the bottom. Wash the cabbage fruits, cut off the top leaves and stalk. Peel the washed carrots. After this, the cabbage must be finely chopped into strips. Carrots can also be grated or cut into thin noodles. Mix cabbage with carrots, add salt, stir, grind until juice appears, without disturbing the structure of the prepared products. To ferment cabbage, the following proportions should be observed: for one kilogram of cabbage you need to take 10 grams of salt and 100 grams of carrots. If you like salty dishes, add 15 grams of salt.

Leave the cabbage to ferment in the room for two to three days. In this case, the temperature in the room should be from 17 to 21 degrees. Place the container in a large container in advance so that the juice that will be released for fermentation flows there. In addition, gas and foam will be released from the cabbage. At the very beginning of the fermentation process, a larger amount of foam will be released, but over time it will become less and less. Each time the foam must be removed. The most important sign of ready-made sauerkraut is the complete absence of foam. To remove gas, pierce the contents of a pan, barrel or jar with a long stick. This must be done several times over the entire surface. If you do not do this, the finished product will have a bitter aftertaste.

Methods for pickling cabbage

The preparation, in which pumpkin is taken instead of carrots, turns out to be very interesting in taste. It is also appropriate to add beets, grated or cut into thin slices. When fermenting, various spices are used: cumin, allspice, horseradish, bay leaf.

Quick pickling of cabbage

Pickling cabbage in jars

Pickling cabbage with beets

Pickling cabbage in winter

To pickle cauliflower, choose white, firm cabbage. Do not take yellowish fruits - they will look unattractive. In addition, such cabbage is usually overripe, so it is not suitable for preparing a tasty preparation. Separate the cabbage into small florets, wash, and dip in boiling water for about a minute. It is not recommended to keep cabbage any longer, as it will become tasteless and wilted. Immediately cool the cabbage under running cool water. Grate the carrots using a grater with large holes. Peel the garlic and chop it. Prepare the brine: add sugar and salt to a liter of water and let cool. Select a wide saucepan and place cabbage in layers. First, add grated carrots, cabbage, crushed garlic, parsley or celery, black peppercorns, bay leaves, carrots again and spices again. Alternate all this to the very top, add the marinade, cover with a plate, set out the load, and leave in the kitchen for several days. In just a couple of days the cabbage will be ready!

Recipe for quick pickling cabbage.

Pickling cabbage in a quick way.

Pickling crispy cabbage.

To get crispy cabbage, be sure to use pressure. This can be a simple lid that is pressed into the jar with the top half. Leave the jar in a warm place, placing it in a wide bowl in advance. Juice will flow down the walls of the vessel - this is an indispensable sign of fermentation. Drain it into a separate bowl, and as soon as the cabbage is salted, return it to the jar.

Salted cabbage with tomatoes.

Peel the cabbage from dirty, damaged foliage and chop it thinly. Wash the sweet pepper, clean it of seeds and membranes, cut into thin strips. Wash the carrots, cut into thin strips, and grate on a large grater. Wash the tomato fruits, cut each of them in half. Combine cabbage with sweet peppers, carrots, add salt and stir. Layer the cabbage mixture, alternating with tomatoes. Cover all this with gauze, press with pressure, and place in a cool place. ready!

Wash the cabbage, cut in half. Dissolve salt in water. The amount of salt should be such that a saturated solution is obtained. Place cabbage halves into the solution and soak for 24 hours. Prepare the spicy filling: grind pepper and garlic through a meat grinder, add a little salt, and keep in the refrigerator for about a day. As soon as the cabbage tops become soft, remove the cabbage from the brine and wash. Bend the cabbage leaves and brush with the spicy mixture on both sides. Place the cabbage under pressure for two days.

To prepare this preparation, you will have to put in some effort, since the mixture will need to be thoroughly ground several times until the juice appears in it. Take winter cabbage, coarse table salt, carrots, and spices to taste: bay leaf, dill seeds, black peppercorns. Chop the carrots, chop the cabbage, put it all in an enamel bowl, add spices, in addition to bay leaves, grind everything thoroughly until the juice is released. Place the mixture in an enamel bucket, add bay leaf, set pressure, leave in a warm place for a couple of days. As soon as foam starts to emerge, pierce it with a long knitting needle or stick. Do this several times a day. In 9-10 days the cabbage will be ready to eat.

Cabbage salads are light, tasty, tender and crispy dishes. It’s difficult for even the most refined products to compare to their taste. What's the secret? Of course, in the benefits of the product, vitamins, minerals. The healing properties of cabbage are an indisputable fact, and they can be stored for a very long time. All this makes the vegetable indispensable throughout the whole year; special attention should be paid to it in winter, when there are practically no other sources of natural vitamins. And vinegar in dishes only emphasizes the taste of the product, adding piquancy. We offer you a variety of recipes to choose from.

Recipe one: Salad with carrots, vinegar and cabbage

A simple and tasty salad based on available products is perfect for any side dish as a refreshing addition, and is also a good snack for strong strong drinks.

We will need:

• 650 grams of fresh cabbage;
• 270 grams of carrots;
• 1 PC. onions;
• 1/3 cup vegetable oil;
• 18 ml apple cider vinegar;
• Salt;
• ½ tsp. Sahara;
• 2 cloves of garlic.

Preparation:

1. Finely chop all the cabbage with a knife, add a little salt, and then rub thoroughly in your hands;
2. Cut the onion into thin half rings;
3. Wash the carrots, remove the skin, grate on a coarse grater;
4. Mix all the vegetables: cabbage, carrots, onions;
5. Prepare the dressing: mix oil, vinegar, sugar, salt with pressed garlic;
6. Pour this sauce over all the vegetables, mix, leave for 20 minutes to marinade;
7. Once the time is up, you can immediately bring it to the table. Cabbage salad with vinegar is ready!

Recipe two: Salad with vinegar, cucumber and cabbage

Light, juicy, like all cabbage dishes, this salad has a wonderful taste and appearance. If you are trying to get slim or just love vegetables, pay attention to this recipe. You will find only healthy ingredients in it.

We will need:

• Cabbage - 450 grams;
• Cucumbers - 145 grams;
• Olive oil - 3 tbsp. l.;
• Sugar;
• Balsamic vinegar - 2 tbsp;
• Salt.

Preparation:

1. We peel the cabbage from the top leaves, cut off the base, and finely chop it. The thinnest leaves are located in this place, so the salad will be very tender;
2. Wash the cucumbers thoroughly, you can peel the skin. Then you will need to cut into half rings;
3. Mix all the vegetables together, add vinegar, olive oil, and spices. Mix again;
4. Let the dish sit so that the vegetables marinate a little. And that’s it, the cabbage salad with vinegar is ready!

Recipe three: Salad with vinegar, pepper and cabbage

This recipe is good because the salad can be prepared for future use. At the same time, both for a long and short time. It’s a pleasure to prepare, the ingredients are simple and inexpensive. All you need is a little patience to enjoy the amazing taste for a long time.

We will need:

• Cabbage - 2.4 kg;
• Sweet pepper - 480 g;
• Carrots - 480 g;
• Onions - 480 g;
• Sugar - 3 tbsp. l.;
• Vegetable oil – 190 ml;
• Vinegar 6% - 45 g;
• Salt.

Preparation:

1. Shred the cabbage, then grind with salt until the juice releases;
2. Wash the carrots, peel them, then chop them into shavings on a coarse grater;
3. Cut the pepper into strips, having first washed it thoroughly and removed the seeds;
4. Peel the onion, rinse it, cut it into half rings;
5. We collect all the products in a deep pan, add vegetable oil, and with it sugar;
6. Mix the vinegar with 100 ml of cool boiled water, then also pour it into the pan with the vegetables and oil;
7. Mix all the ingredients, knead with a hammer, rolling pin or potato masher;
8. Pour the composition into sterilized jars. If we plan to store it for up to a month, if not, transfer it to a regular bowl. Cabbage salad with vinegar is ready!

Recipe four: Salad with vinegar, raisins and cabbage

A simple, delicious original salad that is widespread in Chinese cuisine. However, he also gained many fans among us. Try it, maybe you too will be one of them.

We will need:

• Cabbage - 220 g;
• Chinese cabbage - 220 g;
• Seaweed - 90 g;
• Cheese - 95 g;
• Onion (red) - 1 head;
• Vegetable oil - 3 tbsp. l.;
• Apple cider vinegar - 1 tbsp. l.;
• Salt.

Preparation:

1. Sort out the raisins from various debris, rinse thoroughly, and add hot water. When it has steamed, drain the liquid;
2. Finely chop both types of cabbage;
3. Grind the cheese into shavings;
4. Peel the red onion, rinse it, then cut it into half rings.
5. Steam dry seaweed, cut into thin strips or purchase ready-made ones;
6. Mix all products, add vegetable oil, salt, vinegar. Mix the salad and then serve immediately.

Recipe five: Salad with peppers, carrots, cabbage and vinegar

Juicy, tasty, sweet salad perfectly complements meat, sausage dishes, and poultry as a side dish. If you don’t have the time, energy or desire to prepare a full breakfast or dinner, then this dish will help you out without any problems by replacing other products on the table. Don't be shy and cook more as the family will demand more.

We will need:

• Cabbage – 590 g;
• Carrots - 95 g;
• Pepper - 1 pc.;
• Tomatoes - 80 g;
• Onion - 1 pc.;
• Vinegar 5% - 90 ml;
• Vegetable oil - 55 ml;
• Salt;
• Sugar - 1 tbsp. l.

Preparation:

1. We peel the cabbage from the top leaves, cut off the bottom part, and then chop it very thinly. You can rub or knead it a little to make it softer;
2. Wash the carrots, rinse, peel, and then chop them on a medium grater;
3. Cut the onion into half rings, and the peeled pepper into strips;
4. Wash the tomatoes and chop them into cubes;
5. Then we put everything together in a deep plate;
6. At the same time, prepare the marinade. For it, pour vinegar into 70 ml of water, add sugar, salt, and add vegetable oil. Let's put it all on the fire, wait until it boils, stir;
7. Now pour the marinade into the vegetables, mix, cover with a flat plate, put something on top for weight;
8. Let's forget about this delicious salad for 12 hours so that it reaches the desired state, and then we run for a spoon and a plate, because the treat is ready!

White cabbage, Beijing, cauliflower, broccoli or purple - any type of famous garden crop is useful. Do you want to preserve her vitamins, diversify her menu, and join a healthy diet? Master recipes for preparing dietary salads, in which fresh vegetables are the basis, and the remaining ingredients help give the dish an original taste.

Cabbage and carrot salad recipes

The white cabbage variety is considered the “champion” in terms of the number of variations in preparing a vitamin snack. The leaves of this vegetable crop keep the secret of longevity because they contain vitamin C. Any variety of biennial plant is a source of macro- and microelements, so the recipe for fresh cabbage and carrot salad for people watching their weight is irreplaceable when there is a need to enrich the diet with tasty low-calorie dishes.

You can prepare a vitamin-rich snack all year round: the healthiest one comes from young, freshly picked fruits, the piquant or original one comes from canned, pickled, pickled ones. A good addition that enhances the flavor would be other vegetables or fruits: cucumber, beets, apple. Dressing for cabbage salad with carrots also plays a role, and the options are vinegar, vegetable oil, mayonnaise. Fans of spicy food will benefit from a Korean appetizer, and fans of beautiful food can prepare and serve a dish of purple cabbage.

With vinegar

Even a well-known dish can be given a “zest” if you have the right recipe at hand. Refueling plays no less important role than the main components. To appreciate a different flavor of a well-known healthy snack, prepare a salad - cabbage with carrots and vinegar. A pungent liquid with a specific odor as a result of fermentation has its own flavor nuances, so in addition to table vinegar, such healthy stand-alone dishes or as an addition to a side dish can be seasoned with apple or wine vinegar.

Ingredients:

• head of cabbage (small) – 1 pc.;
• carrots – 200 g;
• bite – 30 ml;
• sugar – 50 g;
• salt - a pinch.

Cooking method:

1. Chop the head of cabbage, grate the root vegetables, mix everything, adding half the dose of sugar. Leave for a quarter of an hour until the juice forms.
2. During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
3. Season the dish, let it brew for another quarter to bring it to full readiness.

From fresh cabbage with carrots

A traditional addition to main courses, which even children can prepare. The only special culinary skills you will need is the ability to chop vegetables, but if you use a vegetable cutter, you can speed up the cooking process and make it simple. A healthy salad of fresh cabbage with carrots can be seasoned with mayonnaise; for a dietary option, vegetable oil is suitable, and to add spiciness to the appetizer, use vinegar. The choice of appropriate dressing option will depend on the other dishes being served or the diet.

Ingredients:

• cabbage head (small) – 1 pc.;
• carrots – 2 pcs.;
• parsley – 0.5 bunch;
• onion (green) – 20 g;
• oil (vegetable) – 2 tbsp. l.;
• salt - to taste.

Cooking method:

1. Finely chop all vegetable ingredients and chop the greens.
2. Pour all the ingredients into a salad bowl, add salt and oil, mixing the ingredients thoroughly.
3. Before serving, it is better to let the healthy dish brew.

With apple

If you want to give a different taste to a traditional vegetable snack, preserving vitamins and not increasing calorie content, then you will have to add an unexpected component. A juicy fruit with a sour or sweetish taste will make a light salad of cabbage, carrots and apples a winner. “A storehouse of vitamins” will be an excellent addition to the diet menu or can be served as a side dish for meat dishes.

Ingredients:

• cabbage – 1 head (small);
• carrots - 3 root vegetables;
• apples – 2 pcs.;
• parsley – 0.5 bunch;
• vinegar (fruit) – 50 ml;
• oil – 3 tbsp. l.;
• salt, sugar - 0.5 teaspoon each.

Cooking method:

1. Vegetables, cut the apple into strips, chop the parsley.
2. Prepare the filling by mixing the vinegar, butter, sugar, and salt.
3. Stir vegetables, apples, herbs together with dressing, let stand for 10 minutes until ready.

With pepper

Some salads do not require a lot of time or special culinary skills to prepare. It’s not every day that you need to cook something original for a special occasion, but maintaining your tone, maintaining your figure and taking care of your health – this must be done every day. An indispensable dish in such a situation will be cabbage salad with peppers and carrots, which is considered a storehouse of vitamins, microelements, and fiber, which are so necessary for the body in the off-season and winter.

Ingredients:

• white cabbage – 500 g;
• carrots – 150 g;
• bell pepper (red, green) – half a fruit each;
• green onions – 30 g;
• dill – 1 bunch;
• salt – a couple of pinches;
• vegetable oil – 80 ml.

Cooking method:

1. Chop the vegetables into strips.
2. Crush the chopped vegetables, except pepper, with your hands and leave for a quarter of an hour.
3. Chop the greens, combine all the ingredients together, season with oil and salt.

With cucumber

Want to quickly prepare a healthy dish for lunch? With this step-by-step recipe, you won’t have to think long about what to add to your daily menu! Instead of two healthy vegetables, you should combine three to make a delicious side dish for meat. Preparing a cabbage salad with carrots and cucumber will take no more than a quarter of an hour, and it can be done while the main dish is being prepared, which significantly saves time spent in the kitchen.

Ingredients:

• white cabbage – 300 g;
• carrots – 200 g;
• cucumbers – 200 g;
• parsley, green onions - 1 bunch each;
• oil – 50 ml;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, cut the cucumbers into strips.
2. Finely chop the onion and parsley, pour into a bowl with the rest of the ingredients, add salt and season with oil.
3. Mix all ingredients and let the dish sit for 5-10 minutes until fully cooked.

With beets

A finished dish based on this step-by-step recipe will easily prove that something healthy can also be beautiful and appetizing. An original vegetable salad - beets, carrots, cabbage, which are almost always on hand, do not require special skills in preparation and are incredibly healthy. By serving such a vegetable appetizer, you can easily replenish the supply of vitamins in the body that it needs to maintain youth.

Ingredients:

• head of young or Chinese cabbage (small) – 1 pc.;
• carrots – 2-3 pcs.;
• beets – 30 g;
• onion – 1 head;
• oil – 3 tbsp. spoons;
• lemon (juice) – 1 teaspoon;
• sugar – 1 teaspoon;
• salt - to taste

Cooking method:

1. Pre-boil the beets and grate them coarsely, just like the carrots.
2. Finely chop the cabbage leaves, finely chop the onion, and combine the ingredients. Salt the vegetable mixture, add sugar, pour in lemon juice, and then stir, leaving for a quarter of an hour.
3. Then add grated vegetables and season the dish with oil.

With mayonnaise

The taste of the finished vegetable snack is greatly influenced by the choice of dressing. The traditional option is vegetable oil, which makes the dish dietary and low-calorie, but sometimes you want to try something different. If the meal is planned only in a few hours or there is a trip to nature, then it is better to make a salad of cabbage, carrots and mayonnaise. The vegetables will be well soaked, which will only make the appetizer tastier, and the red cabbage with its rich color will provide aesthetics that awaken the appetite.

Ingredients:

• cabbage (white, red) – 0.5 heads each;
• carrots – 3 pcs.;
• bell pepper (red, green) – 2 pcs.;
• lemon juice – 1 tbsp. spoon;
• mayonnaise – 1 tbsp. spoon;
• caraway seeds – 40 g;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, mash them with your hands, squeeze them lightly, add sweet peppers, cut into strips.
2. Add salt, lemon juice and mayonnaise, then mix well.
3. When serving, sprinkle the finished dish with toasted cumin seeds.

Korean

When you want to spice up a well-known vegetable dish, this step-by-step recipe will be the ideal choice. Crispy, appetizing, very tasty - Korean-style cabbage and carrot salad. This appetizer can be served as a side dish for meat dishes, it will suit a festive feast or an everyday table, and it will go well with alcohol. If desired, you can vary the seasonings and spices, but it is not recommended to change the composition of vegetables and filling.

Ingredients:

• cabbage – 1.5 kg;
• carrots – 3 pcs.;
• onion – 1 head;
• garlic – 6-7 cloves;
• chili pepper – 0.5 pods;
• ground red and black pepper – 0.5 teaspoon each;
• allspice – 6-8 peas;
• sugar – 30 g;
• coriander – 0.5 teaspoon;
• bay leaf – 3 pcs.;
• vinegar – 60 ml;
• soy sauce – 1 tbsp. spoon;
• water – 100 ml;
• vegetable oil – 2 tbsp. spoons;
• salt - to taste.

Cooking method:

1. Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
2. Cook the marinade: water, oil, sugar, salt, ground, allspice, vinegar, bay leaf. Boil the mixture for a few minutes, then remove the bay leaf to remove any bitterness.
3. Add chopped chili pepper, coriander to the vegetables, pour in hot brine.
4. Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.

For the winter

The cold days of the year are a good reason to cook something tasty or taste some prepared ingredients before the spring days arrive. If you take vegetables and root vegetables in season, you can make an inexpensive homemade twist that retains nutrients. When rolling up a salad of cabbage and carrots for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for a homemade volume equal to a three-liter jar, but for convenience it is better to use smaller glass containers.

Ingredients:

• white cabbage – 2 kg;
• carrots – 3-4 pcs.;
• onion – 1 head;
• vinegar – 80 ml;
• sugar – 80 g;
• salt – 3 tbsp. spoons.

Cooking method:

1. Chop the vegetables to taste - finely or coarsely, cut the onion into half rings. Mix everything, then put it into sterilized jars.
2. Next, pour boiling water into them so that the water reaches the edge, cover with a lid, leaving for a quarter of an hour.
3. Then drain the water, boil it again, pour it back into the jars, and let sit for another quarter of an hour.
4. Before the third stage of pouring, distribute salt and sugar evenly among all jars, and when the water boils, pour vinegar into it.
5. Fill each jar with hot filling and close with a lid. Wrap the jars tightly and wait until they cool.

Video