Red cabbage recipes. Making red cabbage salad. Great options with photos

The homeland of red cabbage is considered to be the Mediterranean, where it has been grown since time immemorial. Even the ancient Romans and Greeks considered it the best cure for many diseases. It has long been proven that cabbage leaves are a storehouse of useful microelements that help significantly reduce the risk of developing heart disease and strengthen the walls of blood vessels, as well as fight insomnia and headaches. Cabbage owes its original color to the presence of plant pigments - anthocyanins, known antioxidants. Anthocyanins remove toxins and waste from the body and rejuvenate skin cells. Nutritionists invariably include this tasty low-calorie vegetable (only 24 kcal per 100 g) in health programs.

When buying red cabbage, make sure it is fresh. The head of cabbage should be hard and elastic, with a glossy surface without dark brown spots. The smaller and denser the heads of cabbage, the more flavorful they are and the more nutrients they contain. If the cabbage was not entirely used during cooking, the remaining part should be wrapped in film and stored in the refrigerator. In a cool place, the heads of cabbage can be stored for several months. But keep in mind that you should not keep them in close proximity to fresh tomatoes or apples, which emit ethylene gas. Under its influence, cabbage begins to quickly fade.

Red cabbage salad can be either an independent snack or a wonderful addition to meat dishes. The fact is that this vegetable, unlike potatoes, white rice or pasta, which we are used to using as a side dish, helps the body fully absorb meat. Ideal companions for red cabbage in appetizers that highlight its taste are cinnamon, cloves, cumin, anise, onions, cranberries, prunes and citrus fruits.

Fresh cabbage salads are best seasoned with olive oil and lemon juice. To add a sweet note to the snack, you can mix the butter with red currant jelly or honey. Red cabbage is tough because it contains a lot of fiber - almost one and a half times more compared to white cabbage varieties. To make the leaves softer, pour hot water over them or thoroughly mash shredded cabbage with salt. It will no longer be tough, retaining all the vitamins. Red cabbage turns out very tasty when stewed with onions, carrots, fried bacon and mushrooms. It is also pickled and fermented with sour varieties of apples and cranberries.

For 2 persons: red cabbage - 400 g, carrots - 1 pc., ginger root - 1 pc., vinegar - 250 ml, hot pepper - 1 tsp, sugar - 100 g, salt - 1 tsp.

Peel and chop the ginger root. Mix 2 tbsp. l. ginger, salt, vinegar, pepper and sugar (sugar should dissolve). Wash the cabbage and carrots, peel and chop. Place the vegetables in a salad bowl, pour over the prepared marinade. Cover with a lid or cling film. Leave in a cool place for a day. Garnish the finished salad with herbs if desired.

Calorie content per serving 175 kcal

Cooking time from 24 hours

6 points

For 12 persons: red cabbage - 1 kg, beef - 600 g, beets - 1 pc., carrots - 1 pc., potatoes - 4 pcs., onions - 1 pc., tomato paste - 50 g, lemon juice - 1 tsp. , vegetable oil, salt, ground black pepper

Place the beef in a saucepan with water (3.5-4 l). Bring to a boil. Cook for about 2 hours. Remove the beef, remove the bones, cut into pieces, and return to the broth. Finely chop the onion, chop the beets and carrots. Fry vegetables in oil for 5-7 minutes. Add tomato paste and lemon juice. Salt and pepper. Add water and simmer until done. Chop the potatoes and red cabbage and add to the broth. Cook until done. Add onions, beets and carrots stewed in a frying pan to the broth and bring to a boil. Turn off the heat and let the borscht steep for 15-20 minutes.

Can be served with sour cream and fresh herbs.

Calorie content per serving 225 kcal

Cooking time from 180 minutes

Difficulty level on a 10-point scale 8 points

For 5 persons: red cabbage - 1 head, minced meat - 500 g, rice - 1 cup, carrots - 1 pc., onion - 1 pc., tomato sauce - 2 tbsp. l., sour cream - 4 tbsp. l., vegetable oil, salt

Boil cabbage leaves until soft. Chop the onion and carrots and sauté in vegetable oil (leave a little for decoration). Boil the rice until half cooked. Mix minced meat, rice, vegetables. Spread the filling onto the cabbage leaves, roll it into an envelope, and place it in a deep pan. Combine tomato sauce, sour cream and 500 ml of water. Pour the prepared sauce over the cabbage rolls. Add salt. Simmer for 30-40 minutes. Sprinkle the finished cabbage rolls with the remaining chopped carrots and onions.

Calorie content per serving 315 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: red cabbage - 1 kg, tomatoes - 400 g, onions - 100 g, sour cream - 150 g, greens (any), vegetable oil, salt, ground black pepper

Peel and chop the onion. Sauté in vegetable oil until golden brown. Peel the tomatoes and wipe them. Finely chop the cabbage. Place the cabbage in the pan with the onions and simmer over medium heat for 10 minutes. Add mashed tomatoes, cook for another 10-15 minutes, stirring. Add sour cream, salt and pepper. Stir and simmer for another 10 minutes until done. Can be served with greens as a side dish for any meat or poultry dish, such as chicken pancakes.

Calorie content per serving 140 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: red cabbage - 500 g, green apples - 2 pcs., apple juice - 100 ml, apple vinegar - 20 ml, natural yogurt - 100 ml, parsley - 1 bunch, olive oil, ground cinnamon, sugar

Shred the cabbage, pour in apple juice and vinegar. Place in a frying pan. Add cinnamon and sugar to taste. Simmer over low heat until done. Cool. Wash the apples, cut into slices, remove the seeds. Mix cabbage and apples, season with olive oil. Arrange the salad on plates, pour over yogurt. Garnish with parsley sprigs.

Calorie content per serving 80 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: red cabbage - 600 g, feta cheese - 200 g, walnuts - 100 g, lemons - 1 pc., olive oil, salt

Wash the cabbage and chop it. Add salt. Mash with your hands to release the juice. Crush the nuts, leaving a few for decoration. Cut the cheese into cubes. Cut the lemon in half and squeeze out the juice. Combine cabbage, cheese, chopped nuts. Mix. Season with olive oil and lemon juice. Garnish the salad with walnut halves.

Calorie content per serving 180 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: red cabbage - 400 g, cucumbers - 1 pc., tomatoes - 1 pc., bell pepper - 1 pc., carrots - 1 pc., onion - 1 pc., balsamic vinegar, salt

Chop the cabbage thinly, add salt, and mash with your hands to release the juice. Peel the carrots, cucumber and onion and cut into strips. Remove seeds from tomatoes and peppers and chop. Combine vegetables and mix thoroughly. Season with balsamic vinegar to taste (or oil).

Calorie content per serving 75 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: red cabbage - 1 head, pink salmon fillet - 700 g, cauliflower - 700 g, onion - 1 piece, garlic - 2 cloves, vegetable oil, salt, ground black pepper

Cut off part of the red cabbage with the stalk. Boil the rest of the head of cabbage in salted water until the leaves become plastic. Peel the onion and chop. Sauté in vegetable oil. Chop the fish into small cubes. Place in a frying pan with the onion and lightly fry. Pass the garlic through a garlic press. Boil the cauliflower until half cooked (do not pour out the broth). Disassemble into inflorescences and chop. Mix fish, cauliflower, onion and garlic. Salt and pepper. Place the filling on each cabbage leaf and roll up the envelopes. Place in a deep pan and pour in cabbage broth. Simmer until done for 30-40 minutes.

Calorie content per serving 275 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: red cabbage - 300 g, orange - 100 g, grapefruit - 150 g, carrots - 50 g, orange juice - 30 ml, wine vinegar - 1 tbsp. l., sesame oil - 50 ml, greens (any) - 1 bunch

Shred the cabbage. Grate the carrots on a coarse grater. Combine vegetables. Mix orange juice, vinegar and oil. Pour the marinade over the vegetables and place in the refrigerator for 6 hours. Peel the orange and grapefruit and divide into slices. Remove the film and cut each slice into 4-5 pieces. Add citrus fruits to vegetables, stir. Sprinkle the salad with herbs and serve.

Calorie content per serving 95 kcal

Cooking time from 6 hours

Difficulty level on a 10-point scale 5 points

For 5 persons: red cabbage - 200 g, tomatoes - 2 pcs., cucumbers - 2 pcs., avocado - 1 pc., thin round pita bread - 5 pcs., chicken fillet - 500 g, garlic - 1 clove, ground cinnamon - 0.5 tsp l., vegetable oil, salt, ground black pepper

Cut the chicken fillet into small cubes. Mix 4 tbsp. l. butter with cinnamon, two pinches of salt and a pinch of pepper. Place fillet pieces into the prepared mixture, leave for 2 hours, then fry until golden brown. Shred the cabbage. Pass the garlic through a garlic press. Peel tomatoes, cucumbers, avocados and chop into cubes. Mix all the chopped vegetables and fried fillet. Place the filling on the lavash. Season with oil to taste (you can use sour cream or mayonnaise).

Roll up and serve.

Calorie content per serving 195 kcal

Cooking time from 130 minutes

Difficulty level on a 10-point scale 6 points

3 recipes

Red cabbage, brought to Russia in the 17th century, immediately fell in love with the people, who, because of its blue color, dubbed it blue cabbage. Residents immediately appreciated the benefits of this vegetable: it improves health, rejuvenates, has a bactericidal effect, prevents leukemia, restores the walls of blood vessels, and improves vision. And all thanks to the natural dye anthocyanin, which enters the body only with food and is not produced itself. Therefore, if you want to stay alert and healthy, be sure to include red cabbage salads in your diet. Here are a few of my favorite recipes.

Ingredients:

(4 servings)

300 gr. red cabbage
2 medium carrots
1 red bell pepper
3 cloves garlic
1/3 tsp. paprika
1/3 tsp. ground coriander
salt to taste
1 tbsp lemon juice or 2 tbsp. apple cider vinegar
vegetable oil

But this salad is better called blue cabbage salad, since the cabbage retains its natural blue-violet color. By the way, in the previous salad the cabbage has a redder tint due to the presence of acid in it (anthocyanin turns red in an acidic environment).
Finely chop the blue cabbage and rub it with your hands to release the juice and become juicier and softer.
We cut the cucumber. If the peel is bitter, then peel it first.
Mix cabbage and cucumber. Season the salad with mayonnaise. Sprinkle chopped herbs on top. The result is a very tender and juicy salad with a faintly pronounced piquant taste.

Red cabbage salad with corn and cucumber

Ingredients:

1/2 head red cabbage
1/2 can canned corn
2 fresh cucumbers
vegetable oil

A very simple and beautiful salad that can be prepared in just a couple of minutes. Take half a small red cabbage and chop it. By the way, for the salad we choose summer or, in extreme cases, autumn varieties of red cabbage; winter varieties are not suitable (winter cabbage has a very hard leaf).
Grind the chopped cabbage with salt.
We cut cucumbers. If the peel is too dense, cut it off first.
Combine red cabbage, cucumbers and canned corn. Season with vegetable oil. Voila! A beautiful and healthy red cabbage salad is ready! Serve immediately.

Red cabbage has a very beautiful appearance. In addition, it is high in carbohydrates, vitamins, proteins and other beneficial substances. Unfortunately, this guest does not appear on our table very often, despite all her advantages. In our article we want to talk about what can be prepared from red cabbage.

Properties of red cabbage

Red cabbage stores well, so it is available fresh throughout the winter. It is worth noting that it is much healthier than its white cabbage relative, since it contains more carotene and vitamin C. This cabbage has a very coarse structure, and therefore is simply an ideal base for salads. Its leaves are much tougher than those of cabbage, so it should be cut very thin.

How to properly handle cabbage?

What can you cook from red cabbage? Of course, salad. To make the dish more tender, the cabbage must be finely chopped, salted and mashed. But you can use another method. Shredded cabbage can be poured with boiling water, then cover the container with a lid and leave for a while. After twenty minutes, the mass should be placed in a colander and cooled. After this, it can be used for further preparation of the salad.

In order to maintain the bright color of the dish, you can add a little vinegar, red wine or lemon juice to it. Red cabbage has a slightly pungent flavor. It can be enhanced by using garlic or a mustard and horseradish dressing. By adding a few walnuts to the salad, you can get a very delicious dish that you wouldn’t be ashamed to serve even on a holiday table. Red cabbage goes well with blackcurrants and pomegranate.

Cabbage with mayonnaise

The simplest option is red cabbage salad with mayonnaise. To prepare, just one small head of cabbage and a few sprigs of parsley are enough. We will also need mayonnaise, sugar and salt to taste.

Red cabbage is usually very dense, so a large head of cabbage will be enough for more than one salad for your family. The top leaves must be removed, the vegetable washed and then finely chopped. Finely chopped cabbage tastes much better. You need to add a little salt to the cabbage and add a teaspoon of sugar. After this, you should knead it thoroughly with your hands so that it releases the juice. Then it will taste much softer. Add sweet onions and chopped herbs to the cabbage. Dress the salad with mayonnaise and transfer to a salad bowl. If necessary, you can add a little more salt.

Vitamin salad

Red cabbage salad with mayonnaise, cucumbers, carrots and sweet peppers is not only very tasty, but also incredibly healthy. To prepare a vitamin dish, take ½ part of a medium head of cabbage, an onion, bell pepper, carrots and cucumber. We also need some greens, a couple of spoons of sour cream and mayonnaise, a teaspoon of sugar and salt.

Wash all vegetables well and dry lightly. Chop the cabbage very finely with a sharp knife. Cut the carrots, cucumber and pepper into cubes, and the onion into half rings. Salt the cabbage a little and mash it well with your hands. Next, mix all the vegetables in a salad bowl, add chopped herbs and a spoonful of sugar. The salad can be dressed with a sauce made from sour cream and mayonnaise, which is combined in equal proportions.

As you can see, such a healthy and tasty red cabbage salad is prepared simply and quickly, but as a result we have a real storehouse of microelements and vitamins. A dish rich in iron, magnesium, potassium, phytoncides, fiber and proteins is an excellent help for the body during the cold season.

Salad “Sweet Autumn”

This version of red cabbage salad with mayonnaise involves the use of apples and tomatoes, which gives the dish a slightly sweet taste. To prepare, you need to take half a head of cabbage, two tomatoes and the same number of apples, an onion, a little lemon juice, salt and mayonnaise.

Peel the cabbage from the top leaves, wash and finely chop. Next, add salt and knead it with your hands. After seasoning the cabbage with mayonnaise, leave it for a while. Meanwhile, we peel the apples and remove the core from them, after which we grate the pulp. The apple must be sprinkled with lemon juice so that it does not darken and lose its beautiful appearance. Next, cut the tomatoes into slices and the onion into half rings. Mix all ingredients in a salad bowl and add salt and sugar to taste. Season the salad with mayonnaise. You can add a little vinegar. The finished salad can be decorated with herbs.

Hearty salad

We suggest using a “delicious” red cabbage recipe to prepare a very satisfying dish. For this we need a small head of cabbage, sausage cheese (220 g), the same amount of boiled or smoked sausage, red onion, a little parsley or dill, lettuce and mayonnaise for dressing.

Finely chop the cabbage and mash it with your hands, adding salt. Next, cut the sausage and sausage cheese into cubes. It is better to cut the onion into half rings. Mix all the ingredients in a salad bowl and season with mayonnaise. The finished salad can be decorated with herbs.

Cabbage and egg salad

Red cabbage salad with mayonnaise and egg is very tasty. All these components combine very organically, resulting in a wonderful dish with a delicate taste. If this is your first time cooking with red cabbage, you shouldn’t be surprised that it colors other ingredients in the salad. This is especially noticeable when using eggs. In general, cabbage juice is good to use as a bright natural dye.

For the dish we need to take half a head of cabbage, a can of peas and the same amount of corn, four eggs, sunflower oil, an onion and mayonnaise.

Let's start cooking by setting the eggs to boil. Open the cans of canned peas and corn, drain the liquid from them and pour the contents into a salad container. Cool the finished eggs in cold water, then peel and grate. Next we send them to the salad bowl. Cut the onion into small cubes and lightly sauté it in sunflower oil. It should become transparent, but you shouldn’t fry it. Mix the prepared onion with all the ingredients. Now all that remains is to finely chop the cabbage and mash it thoroughly with salt with your hands. Mix all the vegetables in a salad bowl and season the finished salad with mayonnaise.

Cabbage salad with sausage and eggs

Red cabbage salad with mayonnaise and sausage turns out very satisfying. To prepare, you will need the simplest ingredients: a very small head of cabbage, smoked sausage (120 g), several boiled eggs, some herbs (you can take dill or parsley), mayonnaise, a clove of garlic.

We peel the cabbage from the leaves and chop it finely, grate the eggs on a coarse grater, and cut the sausage into cubes or thin strips. We transfer all the ingredients into a salad bowl and mix, adding salt, chopped herbs and garlic, passed through a press. Season the finished salad with mayonnaise.

Cabbage salad with walnuts and prunes

This red cabbage salad with mayonnaise, nuts and prunes will surely appeal to many housewives. After all, the result of cooking is a complete dish.

To prepare, take a small head of cabbage, a glass of walnuts, chicken breast (430 g), greens, croutons (120 g), a clove of garlic, a little broth, crackers, prunes (220 g).

For the salad we will use boiled white chicken meat, so the fillet must be boiled in advance. Next, finely chop the cabbage and knead it with your hands. Pour boiling water over the prunes and leave for a while. After twenty minutes it can be washed and cut into strips. In a salad bowl, mix cabbage, chopped meat and prunes. The number of components in this recipe can be adjusted by decreasing or increasing the amount of certain ingredients. We will season the salad with sauce. To prepare it, mix equal amounts of mayonnaise and chicken broth. Add chopped nuts and finely chopped herbs to them. Season the salad with the sauce and sprinkle it with cubes of croutons, which can be prepared in the oven from ordinary bread. Add the crackers before serving so that they do not have time to get wet in the sauce.

This salad can be used as a complete meal because it is very nutritious thanks to the use of meat.

Coleslaw with walnuts, celery and cheese

Fresh red cabbage salads are always a delicious dish that is not a shame to serve even on a holiday table. Simpler options are suitable for every day, but for a holiday you can get creative and prepare a more original dish.

We suggest using an excellent salad recipe made from fresh red cabbage, cheese, celery and nuts. It is worth noting that cabbage goes well with many foods, so you can prepare many delicious dishes based on it. So, take half a head of cabbage, lemon juice, celery root, red onion, ½ cup of walnuts and a red apple. For the dressing we need mayonnaise, sugar (1 tsp), salt and a little vinegar.

The celery root must be peeled and cut into strips. After that, put it in boiling water, adding lemon juice. Boil the celery for no more than five minutes, then drain the water. Finely chop the cabbage and mix it in a container with celery and onion. Peeled walnuts should be lightly fried in a hot frying pan to give them a richer flavor. We cut the hard cheese into strips, and the apple into slices, and sprinkle it with lemon juice so that it does not darken. Next, mix all the ingredients in a salad bowl and add chopped nuts. For dressing, you can use mayonnaise with sugar and a teaspoon of vinegar.

Homemade mayonnaise

We figured out how to make red cabbage salad with mayonnaise. Of course, most housewives use ready-made mayonnaise as a dressing for speed. However, the dish will turn out much tastier if you use a homemade product. Salad mayonnaise is prepared in just a couple of minutes, and its taste is much better than store-bought analogues. But it is worth considering that homemade sauce does not contain dyes or thickeners.

For a portion of mayonnaise, take an egg, refined oil (110 g), a pinch of salt, apple or any other vinegar (a teaspoon), sugar (1/2 tsp).

To make mayonnaise you need a blender. Break an egg into a bowl (you can use homemade one, then the mayonnaise will have a beautiful color), add salt, sugar, vinegar (can be any vinegar, not just apple) and vegetable oil. Now beat the mixture at maximum speed. It is best to use an immersion blender, in this case it is very convenient. In a minute or a half, the mayonnaise is ready.

You should not immediately prepare it in large quantities, since the product consists only of natural ingredients, it is not recommended to store it for a long time, even in the refrigerator. After all, you can always prepare a fresh portion of mayonnaise.

Dietary properties of the dish

As we mentioned earlier, red cabbage is an incredibly healthy food. Therefore, it is actively used in practice by nutritionists. Even if you are on a diet, you can always include red cabbage salad with mayonnaise in your diet for a balanced and proper diet. The calorie content of one hundred grams of the dish is 42.02 kcal, which is quite acceptable.

Of course, you can always replace mayonnaise with vegetable oil to further reduce the number of calories. Vegetable salad made from red cabbage is a dish that should be prepared regularly in the winter, because it can replenish our body with useful substances and vitamins.

Externally, red cabbage is similar to its white cabbage relative, but they differ not only in color. The vegetable crop, painted in bright colors (from red and burgundy to lilac, purple, blue), has a unique taste. Purple cabbage salad is unusual, healthy, aesthetically pleasing – a real gourmet’s dream!

How to make red cabbage salad

Dishes made from such cabbage turn out bright and elegant, just like in the photo in a magazine. This vegetable is created for use in its raw form; it is simply a storehouse of vitamins, micro- and macroelements, and essential oils. Housewives know how to prepare red cabbage salad to highlight its taste. It needs thin cutting, the colored leaves are tougher than the green ones of its white cabbage relative. There are many products that can be combined with this vegetable crop. The success of cooking depends on your ingenuity and desire to experiment.

Red cabbage salad - recipe

Red cabbage (red-headed) harmonizes with all kinds of summer vegetables and herbs. It looks great both in simple salads, including 3-5 components, and in complex, hearty ones, with the addition of meat, eggs, and sausages. Find your recipe for red cabbage salad, enjoy its exquisite taste, and be charged with its energy, which gives youth and health. Cabbage will delight you all year round, because it keeps well and can be canned.

For the winter

Whether you need prepared red cabbage for the winter is up to you to decide. It is stored so well that it will not be difficult to buy fresh fork even at the beginning of spring. But if you need to process part of the autumn harvest from your summer cottage, do not hesitate, such vegetable preparation will diversify the winter menu and will delight your family. Vinegar is used as a preservative in this recipe, so the cabbage straws are crispy and marinated.

Ingredients:

red-headed cabbage – about 4 kg;
bay leaf – 8 pcs.;
garlic – 5-7 cloves;
black peppercorns – 12 pcs.;
allspice peas – 12 pcs.;
dry clove buds – 12 pcs.;
well or spring water – 1 l;
salt – 2 tbsp. l. (without slide);
sugar – 3 tbsp. l.;
vinegar 9% – 4 tbsp. l.

Cooking method:

Cut each fork into thin and long strips. Properly chopped cabbage does not have to be crushed by hand.
Chop the garlic. It is better to cut it into slices than to crush it.
Fill four liter jars (sterile and dry) tightly with cabbage pieces. Don't forget to put spices on the bottom.
Bring water to a boil. Add salt and sugar to it.
Pour in the vinegar and immediately pour the marinade into the jars.
For winter storage, sterilize jars in a pan of boiling water for about 15 minutes. Seal with iron sealed lids.

With mayonnaise

Pickled cabbage is tasty, but fresh cabbage is not inferior to it in taste, and surpasses it in benefits. Red cabbage salad with mayonnaise can be considered a classic. It is customary to include various vegetables in it. Traditionally, onions or green onions, radishes, carrots, green beans, bell peppers, garlic, root and leaf parsley, and celery are added. Vegetables can be combined in any combination, it all depends on their availability and your preferences. In this recipe, onions, carrots, and garlic are adjacent to the main vegetable.

Ingredients:

red cabbage – 500 g;
onion – 1 pc.;
carrots – 1 pc. (small);
garlic – 3 cloves;
lemon juice – 1 tbsp. l.;
mayonnaise – 3 tbsp. l.;
salt, pepper to taste.

Cooking method:

Cut vegetables (except garlic) into thin strips. For carrots, you can use a grater.
Salt the cabbage and mash it a little.
Mix all the vegetables, add carefully chopped garlic.
Season the dish with mayonnaise and pepper if necessary.

With corn

This section provides an easy and tasty recipe for a dish that can decorate a holiday table. Red cabbage salad with corn looks very elegant and is always very popular among guests. Still would! Purple cabbage, orange carrots, yellow corn, greens, egg whites - a combination for a joyful mood and a color photo. And it adds vitamins, so necessary in the cold winter.

Ingredients:

red cabbage – 600 g;
canned corn – 150 g;
chicken egg – 2 pcs.;
carrots – 1 pc. (small);
greens (dill, parsley) – 1 bunch;
mayonnaise – 100-150 g;
salt to taste.

Cooking method:

Chop the cabbage into thin strips. If it’s a little tough, remember to add salt first.
Boil the eggs hard, cut into pieces.
Grind the carrots using a coarse grater.
Chop the greens finely.
Mix all ingredients in one bowl, season with mayonnaise.

Simple salad

A quick, whipped up blue cabbage salad can be a great addition to a protein-packed meal. If you are on a diet and taking care of your figure, this dish is for you! A minimum of calories and a maximum of vitamins for beauty and health - that’s what a simple red cabbage salad means. It's only three ingredients, or four if you want to add walnuts.

Ingredients:

blue onion – 1 pc.;
vegetable oil (preferably olive) – 3 tbsp. l.;
lemon juice, walnuts - optional;
salt - to taste.

Cooking method:

Chop the vegetables thinly and add salt.
If desired, add a spoonful of lemon juice.
It would be nice to add a couple of crushed walnuts if you like that combination.
Top up with vegetable oil and enjoy!

With apples

Experienced housewives know many recipes on how to prepare a delicious vitamin-rich cabbage salad with apples. The recipe is somewhat unusual in its combination of products, but it is definitely worth trying: in it, cabbage and apple pieces are successfully combined with slices of fresh tomatoes. A very appropriate name for this dish is “Sweet Autumn”. Don’t try to cook it with greenhouse tomatoes that taste like cotton wool: the secret of the recipe is to use lettuce, sweet, juicy tomatoes that have ripened in the garden in the open ground.

Ingredients:

red cabbage – 500 g;
sweet and sour apples – 1-2 pcs.;
tomatoes – 1-2 pcs.;
onion – 1 pc.;
lemon juice – 1 tbsp. l.;
mayonnaise, salt, sugar, vinegar - to taste.

Cooking method:

Shred the cabbage thinly, add salt and season with mayonnaise. Let it sit for about 30 minutes.
Peel the apples, chop them on a coarse grater, mix with lemon juice to prevent them from rusting.
Cut the onion into half rings and the tomatoes into thin slices.
Mix all ingredients, add salt, sugar, vinegar to taste.

With carrots

To show the amazing variety of snacks from this vegetable crop, an unusual, almost exotic salad of colorful vegetables will be described here. The dressing for it is made with the addition of grapefruit juice, and the citrus pulp is cut into the dish itself. The snack has an original aroma, low calorie content, and incredible vitamin content. The dish is a godsend for fighting the winter blues. Replace the grapefruit with orange slices and you'll get a different flavor profile.

Ingredients:

red cabbage – 300 g;
carrots – 100 g;
grapefruit – 1 pc.;
celery greens - a small bunch;
red wine vinegar – 30 ml;
olive oil – 50 ml;
salt, pepper to taste.

Cooking method:

Chop vegetables with a knife or grater. Finely chop the celery.
For the dressing, mix vinegar, oil and grapefruit juice squeezed from half the fruit.
Pour the dressing into the vegetable mixture. Let sit in a cool place for 30 minutes or longer.
Before serving, mix the salad, add three slices of grapefruit, peeled and chopped.

With pepper

To make a healthy breakfast, you can’t do without fresh vegetables. Red cabbage and bell peppers are the perfect way to start the day! In the proposed dish, the tone is set by sweet pepper, radish, apple, and ground coriander is used as the main spice. Dress the salad with any vegetable oil. Flaxseed, sesame, cold-pressed mustard are very suitable. Such a breakfast is simply a storehouse of vitamins, microelements, and other useful substances.

Ingredients:

red cabbage – 400 g;
large sweet red pepper – 1 pc.;
green radish – 150-200 g;
large apple – 1 pc.;
lemon juice – 2 tbsp. l.;
ground coriander – 0.5 tsp;
vegetable oil, salt to taste.

Cooking method:

Peel the vegetables and cut into thin strips. For radishes, you can use a grater.
Stir and add salt. Add coriander and lemon juice.
Season the salad with vegetable oil. Enjoy a light breakfast for beauty, vigor, and health!

With vinegar

Cabbage salad with vinegar is a classic of Russian cuisine. This dish has many variations; in one of them, purple cabbage is used instead of white cabbage. The spicy appetizer with vinegar described below is multi-purpose: it can be eaten within a couple of hours after preparation, it can be kept in the refrigerator for several days to marinate better, it can even be sealed for the winter! In this original recipe, raw beets are added to the main ingredient, which are pickled along with other salad ingredients.

Ingredients:

red cabbage – 1 kg;
medium carrots – 2 pcs.;
table beets – 2 pcs. (small);
vegetable oil – 1/2 cup;
garlic – 5 cloves;
sugar – 1/2 cup;
salt – 1 tbsp. l.
vinegar 9% – 1/3 cup;
ground red pepper – 1 tsp;
ground black pepper – 1/3 tsp;
purified water – 1/2 l.

Cooking method:

Chop the vegetables into strips. For root vegetables, use a grater used to chop carrots in Korean.
Stir the vegetables.
Cook the marinade: salt, sugar, spices, bring to a boil, add oil and vinegar, remove from heat.
Pour the vegetable mixture with the marinade that has cooled to 70-80%. Leave in the refrigerator for 2-3 hours to several days.
If you decide to roll up a jar of salad for the winter, sterilize it for 15 minutes before capping.

With garlic

Another spicy appetizer recipe is cabbage salad with garlic, which is especially good with meat and potatoes. Garlic adds piquancy to the cabbage flavor. Onions are out of place in this salad because the garlic flavor should set the theme. If two ingredients do not seem enough to you, add greens, corn or green peas. Experiment with new flavors. If these products go well together in your imagination, try it!

Ingredients:

red cabbage - 1/2 fork (about 0.5 kg);
garlic – 3-4 cloves;
mayonnaise – 2-3 tbsp. l.;
salt, pepper to taste.

Cooking method:

Finely chop with forks.
Cut the garlic into thin slices.
Add salt and pepper.
Mix and add mayonnaise.

Sausage

A vegetable snack can be filling. To see this, make red cabbage salad with sausage and cheese. This dish is simple to make, but it looks appetizing, just like in the photo. This salad will decorate your holiday feast. For breakfast or dinner, this snack is a complete, balanced meal that brings joy and pleasure. Be sure to try this option for your next holiday!

Ingredients:

red cabbage – 300 g;
red onion – 1 pc.;
smoked sausage cheese – 200 g;
smoked or boiled sausage – 200 g;
rye crackers – 30 g
greens (dill, parsley) - a small bunch;
salt, pepper to taste;
mayonnaise for dressing.

Cooking method:

Chop the vegetables into thin strips.
Cut the sausage and cheese into thin, oblong pieces.
Finely chop the greens.
Mix everything, salt, add crackers and season with mayonnaise.
Before serving, the salad should stand in the refrigerator for 30 minutes.

Any diligent housewife can prepare a red cabbage salad. Master making coleslaw and add variety to your family's diet for health and enjoyment all year round:

The first secret is that the cutting should be thin. Use special tools and sharp knives.
The second secret is that cabbage leaves are guaranteed to retain their bright color if you add lemon juice, wine or apple cider vinegar to the dressing.

Video

Blue cabbage salad is very healthy and easy to make. It is distinguished by reduced calorie content, a recognizable spicy-spicy taste and a pleasant crunch that accompanies the meal. The dish is useful to give to children and adults to saturate the body with vitamins. If you combine vegetables correctly in an appetizer, you will get an excellent tasty and aromatic salad.

How to make red cabbage salad

Making red cabbage salad always begins with choosing the main component. Red heads of cabbage should be bought fresh, making sure that there are no limp or withered leaves. The head of cabbage should be elastic; if you press hard on the stalk, it may crunch. In addition, you need to monitor the smell and pay attention to traces of rot or mold. The richer the color of the leaves, the more beneficial the vegetable is - thanks to the large amount of anthocyanins, it helps the body cope with harmful external factors and serves as a preventive measure against infections.

To make a tasty and healthy purple cabbage salad, you need to buy fresh young heads of cabbage, in which the leaves are more tender, without coarse fibers. You can eat them with a minimum of additives: a dressing of oil with vinegar and a couple of cloves of garlic is enough. In addition, red cabbage can be eaten not only fresh: it can be pickled, baked, stewed, or canned for the winter.

Red cabbage salad - recipes with photos

Finding a suitable red cabbage salad recipe is easy, because the Internet offers many options, complete with step-by-step instructions, photos and video descriptions of each stage of preparation. Therefore, even novice cooks will be able to repeat the recipe for a delicious dish to please family members or guests. You can prepare a salad for the winter or eat it fresh, season it with oil, mayonnaise or garlic. This vegetable goes well with carrots, tomatoes, apples or corn.

For the winter

A recipe describing how to prepare red cabbage salad for the winter will help you preserve all the benefits of vegetables. During the cold season, it will be nice to get a jar of a snack that has a pleasant sour taste and a rich purple color. Added beets and various hot spices chosen at your discretion will add piquancy.

Ingredients:

beets - half a kilo;
red cabbage – 8 kg;
bay leaf – 3 pcs.;
horseradish root – 0.1 kg;
garlic – 2 heads;
water – 4 l;
allspice – 20 peas;
salt - glass;
sugar - glass;
9% vinegar - 2 cups.

Cooking method:

Make a brine from water, sugar, salt and boil.
Coarsely grate the beets, add to the brine, mix with bay leaves and allspice, cook for 3 minutes.
Cool the brine.
Remove small heads of cabbage from the top leaves, cut into 8 pieces, and remove the stalk. Then chop it.
Place the cabbage strips into three-liter jars, sprinkling the layers with grated horseradish and garlic. Pour in brine.
Sterilize for a third of an hour, then seal and place the lids down until the jars have cooled.

Fresh red cabbage salad

The simplest salad with red cabbage does not require many ingredients; just a combination of cabbage leaves with garlic and olive oil dressing is enough. Lemon juice will add piquancy and citrus freshness to the dish. This light salad is a good snack for an afternoon snack or served as a side dish for meat or fish for lunch.

Ingredients:

red cabbage leaves – 350 g;
garlic – 4 cloves;
olive oil – 50 ml;
lemon juice – 25 ml.

Cooking method:

Chop cabbage leaves, squeeze garlic, mix. Lightly crush the straw with your hands to release the juice.
Season with oil, lemon juice, pepper and salt if desired.

With mayonnaise

Red cabbage salad with mayonnaise will be more satisfying and nutritious. However, if you are firmly against increasing the calorie content of your dish, try replacing mayonnaise with low-fat sour cream or plain yogurt. Then you will get a light dietary dish, suitable even for vegetarians. The original taste will appear thanks to the addition of fresh parsley and Crimean sweet onions.

Ingredients:

red head of cabbage – 1 pc.;
Crimean onion – 1 pc.;
parsley - 2 sprigs;
mayonnaise – 45 ml;
wine vinegar – 10 ml;
sugar – 3 g.

Cooking method:

Remove the top spoiled leaves with a bluish coating from the heads of cabbage and chop the remaining part. add a little salt, season with sugar, mash with your hands until the juice comes out.
Cut the onion into strips and marinate in a mixture of sugar and vinegar for 13 minutes. Then drain the liquid and squeeze carefully.
Chop the parsley and mix with the rest of the ingredients.
Salt, pepper, season the dish with mayonnaise or sour cream or yogurt.

With vinegar

Another simple recipe to repeat at home is red cabbage salad with vinegar. Green onions added there give the appetizer a brighter rich color and a piquant pungency, spicy taste and aroma. Before cooking, you will need to briefly marinate the shredded head of cabbage, then the final dish will be softer and more tender. An original solution would be to use pickled fruits in this recipe - pineapples, peaches or grapes will provide bright shades of taste.

Ingredients:

red cabbage - half a kilo;
green onions – 100 g;
3% vinegar – 125 ml;
vegetable oil – 50 ml;
sugar – 40 g;
salt – 10 g.

Cooking method:

Chop the head of cabbage, sprinkle with salt, sugar, and vinegar.
Place the mixture on the bottom of the pan, heat it up, and let the mixture settle to the bottom. Then remove from heat.
Pour in oil, mix with chopped onion.
Cool the snack. To make the taste more piquant, you can add several cloves or a cinnamon stick to the vinegar.

With apples

The most common recipe is red cabbage salad with apple, which creates an unusual combination of the sweet and sour taste of fruits and the refreshing taste of vegetables. Any variety of apples will do: green ones add sourness, red ones add sweetness, and yellow ones add tartness. To add sophistication to the appetizer, walnuts are added to it and seasoned with an original sauce based on wine vinegar.

Ingredients:

red cabbage – 0.3 kg;
celery - stalk;
apple – 1 pc.;
wine vinegar – 40 ml;
vegetable oil – 80 ml;
sugar – 10 g;
walnuts – 25 g;
ground red pepper - a pinch.

Cooking method:

Chop the head of cabbage, cut the apple and celery into slices.
Make a sauce from whipped butter, vinegar, sugar, salt.
Season the dish with red pepper, mix with dressing, and garnish with walnuts.

With carrots

A salad made from red cabbage and carrots has a pleasant taste and a lot of vitamins. Its bright and rich color attracts attention and looks great on any table or photo. It is good to serve the appetizer with the addition of hot peppers, fresh ginger and green coriander to add a spicy spiciness and elegance to the aroma.

Ingredients:

red cabbage – 0.4 kg;
vinegar - glass;
carrots – 1 pc.;
fresh ginger – 40 g;
hot pepper – 10 g;
sugar - glass;
coriander greens – 20 g;
salt – 20 g.

Cooking method:

Grate the ginger and chop the pepper. Mix them with vinegar and sugar.
Grate the carrots, chop the head of cabbage, add salt.
Pour the marinade over the cabbage straws, cover with a plate and place under pressure for 3 hours. After this, rinse with water.
Mix the straws with carrots, spices, and marinate for a day in the refrigerator, covered. Serve with coriander leaves.

With tomatoes

To prepare a delicious and simple salad with red cabbage and tomatoes, you will need a minimum of ingredients, but in the end you will get a dish rich in vitamins. The piquant spiciness of cabbage leaves will be emphasized by the sweetness of tomatoes and bell peppers, and greens will add a spicy taste to the dish. A dressing of olive oil and lemon juice will provide a wonderful flavor.

Ingredients:

red cabbage - half a head of cabbage;
Crimean onion – ½ piece;
tomato – 1 pc.;
sweet pepper – 1 pc.;
greens – 40 g;
olive oil – 40 ml;
lemon juice – 30 ml.

Cooking method:

Chop the head of cabbage and cut the onion into half rings.
Cut the pepper and tomato into cubes, chop the greens.
Make a sauce from olive oil and lemon juice, season all the mixed ingredients with it. Add salt and pepper if desired.

With egg

A salad with red cabbage and egg would be more satisfying: this dish is good to serve on a holiday table as an appetizer or as a hearty side dish for fish or seafood. The unusualness will be provided by the added wild garlic, which has a spicy-pungent taste. You can season the side dish with sour cream or mayonnaise, but it is better to mix them in equal proportions.

Ingredients:

purple cabbage - half a kilo;
egg – 2 pcs.;
parsley - 3 stems;
wild garlic – 2 leaves;
sour cream – 20 g;
mayonnaise – 20 ml.

Cooking method:

Chop the head of cabbage, add salt, and mash with your hands to release the juice. Then leave for a few minutes.
Boil the eggs, chop.
Cut the wild garlic into slices and chop the greens.
Mix all the products, add salt and season with a mixture of mayonnaise and sour cream.

With corn

The red cabbage and corn salad, which also includes carrots and boiled eggs, has a bright, unusual color. This delicious dish looks beautiful on a plate. There is no shame in serving it on a holiday or New Year's table, but the large amount of vitamins is an argument in favor of preparing it more often.

Ingredients:

red cabbage – 0.4 kg;
canned corn – 100 g;
carrots – 1 pc.;
eggs – 1 pc.;
mayonnaise – 100 ml;
dill - a bunch.

Cooking method:

Boil eggs, grate on a coarse grater.
Chop the cabbage head and rub with salt.
Coarsely grate the carrots and chop the dill.
Mix all ingredients, season with mayonnaise and salt.
Decorate with boiled egg slices.

With garlic

Red cabbage salad with garlic has a spicy kick. It is useful to eat it in the fall to protect the body from infections and colds, and to recharge with vitamins. The recipe is very simple and does not require the preparation of complex components. A classic dressing would be a mixture of olive oil and vinegar, but any odorless vegetable oil supplemented with pressed garlic will do.

Ingredients:

red cabbage – 350 g;
vinegar – 15 ml;
olive oil -45 ml;
garlic – 2 cloves.

Cooking method:

Chop the head of cabbage into thin strips, add salt and pepper. Then knead with your hands to release the juice.
Season a thin strip with a sauce made from oil, vinegar and crushed garlic.
Refrigerate the appetizer for a couple of hours before serving. If desired, you can decorate it with parsley, dill, cilantro or basil.

Delicious red cabbage salad - cooking secrets

To get a particularly tasty cabbage salad with a memorable appearance, you should listen to the advice of chefs:

To make cabbage leaves soft and not bitter, you need to chop them, add salt and grind them. Another way to drive away bitterness is to use hot water: pour it over the leaves and leave for a few minutes.
Before cooking, you need to remove the lower coarse leaves of a bluish color from the head of cabbage - they only contain coarse fibers.
When purchasing, it is better to choose dense small heads of cabbage that crunch when you press on them - they contain more vitamins.
Original salad dressings include cranberry juice, grated fresh horseradish, and chopped ginger. Liquid honey, lemon juice and balsamic vinegar will add piquancy to the dish. However, the more familiar classic options are refined vegetable oil with lemon juice and spices, or natural yogurt, low-fat sour cream or lean/olive mayonnaise.
Unusual additions to the snack would be fresh apples, ripe pears, walnuts or pine nuts. Celery, carrots, and citrus fruits go well with red cabbage. For greater expressiveness, add feta cheese, almonds, pumpkin or sesame seeds. More hearty ingredients include chicken, boiled tongue, smoked meat, and salted red fish.
You can decorate with fresh chopped herbs, boiled quail eggs or red beans.