Homemade delicious recipes for red cabbage dishes with photos of serving options. Red cabbage salad in different recipes and flavor combinations

It's never too late to enrich your diet with healthy vitamins and microelements, which are found in fruits and vegetables available to everyone. This also applies to crops such as purple cabbage. There are various recipes for preparing dishes based on it. These can be salads, side dishes, preserves and more. The vegetable includes fiber, proteins, enzymes and more. It brings great benefits to the body, and if the dish is also very tasty and satisfying, then it will be doubly pleasant.

Product Features

Not all housewives know what can be prepared from purple cabbage. Everyone is accustomed to white cabbage, which is used for first and second courses, or Beijing cabbage as a salad ingredient. That is why lilac (as it is also called) cabbage is not so widely popular.

But in vain, because it contains a large amount of useful substances that the human body needs so much.

Before you can make anything out of purple cabbage, it needs to be properly processed.:

the head of cabbage is cleared of coarse upper leaves and those that have been damaged or have a specific color;
the product is washed under running cold water and dried, you can blot it with a kitchen towel;
Before you start chopping, the head of cabbage is divided into four wedges, each of which is cleared of the stalk;
after this, the vegetable is cut or grated according to the chosen recipe.

Depending on which purple cabbage recipe was chosen, it is grated on a special grater, chopped in a food processor, or cut into strips or squares. In the future, the product can be used in finished form or be subject to heat treatment.

Stew for garnish

Even if some people know how to cook cabbage salads with herbs, they still don’t know what can be made from purple cabbage, except for cold appetizers. And it, like cabbage cabbage, can be stewed as a side dish. This lilac cabbage will come out very sweet and aromatic. To give it a special taste, vinegar, cane sugar or berry jelly can be added. Suitable spices include cinnamon, dill seeds, nutmeg and more.

To make stewed red cabbage, you need to take one head of cabbage:

one apple and one red onion;
50 g butter;
three tablespoons of cane sugar;
150 ml balsamic vinegar;
cranberry jelly;
cinnamon, cloves and nutmeg.

The vegetable is chopped at your discretion, the onion is cut into thin half rings. The apple is cut into 4 parts and cored, then into cubes. The onion is fried in oil in a deep frying pan, spices are added to it, and everything is fried together for another 2-3 minutes. Then the cabbage itself, apple pieces, vinegar and sugar are added, everything is mixed. The fire is reduced, and everything is simmered under the lid for about 45 minutes with constant stirring. Berry jelly is added and the dish is stewed for another 10 minutes. You can serve it with meat or as an appetizer.

First course

There are recipes from purple cabbage for preparing first courses, in particular cabbage soup. In order to make them, for one and a half liters of vegetable broth, take 200 g of cabbage, 2-3 potatoes, 40 g of tomato paste and a little mayonnaise.

Potatoes need to be thoroughly washed, peeled and cut as for soup. The lilac cabbage is washed and finely chopped. The broth is boiled, potatoes and cabbage are put in it one by one, salt is added and cooked for 10 minutes. After this, tomato paste is added to the broth and the cabbage soup is cooked until tender. Before serving, the dish is seasoned with mayonnaise.

Pickling and pickling

The product can also be pickled or fermented. There are many recipes for such processing. In one of the recipes for pickling vegetables, you take a kilogram of shredded cabbage, as well as salt, allspice, black peppercorns, bay leaf, sugar and vinegar essence.

Cabbage is marinated this way:

Dense heads of cabbage are selected, cleaned and cut into thin strips.
Place two large spoons of salt per kilogram. Everything is mixed and left for several hours until the cabbage releases juice and softens.
Cabbage is placed in jars with bay leaves and peppers.
The marinade is prepared - water (1 liter) is brought to a boil, salt, sugar and vinegar essence are dissolved in it, then everything is cooled.
The contents of the jars are filled with marinade, they are covered with lids and pasteurized.

Lastly, the cans are rolled up, turned over and covered. In this form they stand until they cool completely and can be stored as a preparation for the winter.

You can ferment the lilac-colored vegetable together with plums, so its taste will be very piquant and original. For 3 kg of cabbage, take 1 kg of plums, 5 tablespoons of salt and 2 tablespoons of sugar, a glass of apple cider vinegar, 10 peas of black and allspice, bay leaf, cloves and 3 glasses of water.

The plums need to be washed and cut into halves, removing the seeds. The outer leaves are removed from the cabbage, then it is cut into thin strips, seasoned with salt and crumpled by hand. To make the marinade, you need to mix water with sugar and spices, put on fire, bring to a boil and cook for 10 minutes. After removing from heat, vinegar is added to the marinade and everything is mixed.

The cabbage is placed in jars in layers interspersed with plums and compacted tightly. The jars are filled with strained marinade and closed tightly, after which they are placed in a bright, warm place. The jars are opened the next day and placed in a bowl to allow excess marinade to drain out. Fermentation will end when the marinade stops leaking. The cabbage will be ready in less than a week.

Meat dishes

Red cabbage can be used in complex recipes with meat. For example, for duck legs with apples. For 4 legs take 2 large onions and 2 carrots, 700 ml of chicken broth, anise stars, cinnamon, rosemary and bay leaf. The cabbage will be stewed; for one head of cabbage, prepare 125 ml of wine vinegar, 100 g of brown sugar, brown sugar, onion, 750 ml of red wine, juniper berries, sage, green pepper and salt.

The sauce for the dish is prepared using 500 ml of beef broth, 100 ml of cream, ground pepper, rosemary and salt. And to make caramelized apples, you need 500 ml of juice and 50 g of butter for 2 fresh fruits.

The step-by-step recipe for the dish is::

Heat a little oil in a large saucepan, add the carrots, onions, bay leaves and rosemary and cook for 5 minutes.
Place the legs, pepper and salt there, add chicken broth and bring to a boil.
The pan is transferred to a preheated oven for 2 hours until the meat is softened. Then it is pulled out of the oven and cooled.
In a large saucepan, combine sugar with vinegar and bring to a boil. Cook until it resembles syrup and then add the cabbage and onion. Everything is stewed for 15 minutes.
Red wine, juniper berries, sage and pepper are also poured in, everything is cooked over low heat until the vegetable softens, salt is added to taste.
Place beef broth and rosemary in a saucepan, boil, reduce the heat and reduce the mixture to a boil. Then add cream and pepper, spices to taste.
Heat the butter in a frying pan over medium heat. Apple slices are placed there and cooked until golden brown. Gradually add apple juice and evaporate after each addition.
The grill heats up, the duck legs are placed under the heat, skin side up, and baked until crisp.
The sauce, cabbage and apples are heating up.

First, cabbage is laid out on plates. Duck legs and apples are laid out on top of it, and juice is poured on top.

It is much easier to prepare another main dish with cabbage - fried sausages with cabbage and potatoes.

For 500 g of potatoes you need 100 ml of milk or cream, 50 g of butter, a quarter of a head of cabbage, about 5 sausages, salt and olive oil. Red cabbage is shredded and mashed by hand, seasoned with olive oil and salt. The potatoes are peeled and washed, then boiled, after which the water is drained. And the pan remains on low heat for some time so that the remaining liquid evaporates. The still warm potatoes are rubbed or kneaded, combined with butter and salt, and milk or cream is slowly added. Sausages are fried in a frying pan or grill and served with a side dish of cabbage and boiled potatoes.

Preparing salads

Most often, purple cabbage salads are prepared. Recipes can include different dressings, vegetables and fruits, and even meat. Some of them are very simple, others are more complex.

Recipes for salads with lilac cabbage:

Purple cabbage adds a unique taste to various dishes; it is good as an independent dish, stewed or canned, or as a side dish. It also contains a large amount of microelements and vitamins and is suitable for any diet and baby food.

Attention, TODAY only!

Dishes made from red cabbage not only have a pleasant taste, but also look very beautiful. Salads made from this vegetable can become a real table decoration. Other dishes are also prepared from cabbage. It is used in soups and various preparations for the winter. Like any product, a vegetable has its own cooking secrets.

Red cabbage. Recipes

Dishes to which red cabbage is added take on a purple tint. This is a normal phenomenon due to the composition of the vegetable. Vegetable salads that combine bright vegetables like sweet bell peppers and tomatoes look especially beautiful. There are a lot of recipes with red cabbage. Whatever you decide to cook from it, you first need to choose the right head of cabbage. There should be no visible damage on it. It is worth choosing cabbage that is at least 1 kg in size. It should be dense with elastic leaves. As for color, heads of cabbage are not always just purple. Shades may also be bluish. The color depends on the growing conditions of the vegetable. In acidic soil, its leaves turn out less purple. So if you come across cabbage whose color is different from the traditional one, you can safely buy it.

It is believed that it is healthier to eat red cabbage in salads. This dish contains the largest amount of vitamins.

Red cabbage salad

Compound:

Cabbage - 350 gr.
Red onion - 1 pc.
Vegetable oil - 2 tbsp.

Preparation:

Wash and chop the cabbage. To make it softer, knead it with your hands.
Cut the onion into rings.
Place the cabbage in a salad bowl. Mix with onions. Season the salad with vegetable oil and salt.

Hot Flemish red cabbage salad

Compound:

Red cabbage - 600 gr.
Onion - 1 pc.
Apples - 3 pcs.
Butter - 2 tbsp.
Sugar and salt - to taste

Preparation:

Remove the bad outer leaves from the cabbage. Finely chop. Chop the onion.
Heat a frying pan with butter. Place onion on it. Fry for 5 minutes.
Add cabbage and simmer for about 40 minutes.
Cut the apples into cubes and mix with sugar. Add them to the cabbage. Add salt to the mixture and simmer for another 10 minutes. Serve the salad hot or cold. It can also be used as a side dish for meat or fish.

Red cabbage needs to be stewed, just like white cabbage. Various vegetables, meat, and sausage are added to the dish as additional ingredients. Cabbage processed in this way is served as a side dish for potatoes and fish. It is also prepared for meat dishes. We offer you several recipes for stewed cabbage that can be prepared for lunch or dinner.

Red cabbage stewed with salami

Compound:

Cabbage - 1 head
Onion - 2 pcs.
Tomatoes - 4 pcs.
Bell pepper - 1 pc.
Salami sausage - 200 gr.
Vegetable oil, spices - to taste

Preparation:

The onion is peeled and finely chopped. The bell pepper is peeled from seeds with a knife and thoroughly washed from the inside. Cut into strips.
Tomatoes are crushed in a blender or finely chopped with a knife. Salami is cut into cubes or strips.
Place a frying pan with a small amount of oil on medium heat.
When it is hot, add the onion to the frying pan. It is then fried until translucent. It should be half ready. Pepper is added to the onion. Add about 100 ml to the frying pan. water and simmer for 5-7 minutes.
The cabbage is chopped, crushed by hand and after 7 minutes. Place in a frying pan with onions and peppers. Chopped tomatoes are also added there. The mixture is simmered for 15-20 minutes. until the cabbage becomes soft. If necessary, add vegetable oil.
In 20 minutes. Place chopped sausage in the frying pan with the vegetables. The dish is salted, spices are added and simmered all together until cooked.

Stewed red cabbage

Compound:

Cabbage - 1 pc. (about 1 kg.)
Onion - 1 pc.
Vegetable oil - 30 ml.
Green onions - 50 gr.
Wine vinegar - 30 ml.
Sugar, salt, spices - to taste

Preparation:

Finely chop the cabbage and mash it with your hands.
Finely chop both types of onions.
Place a frying pan over medium heat. Pour a small amount of oil, heat it and add the onions. Fry for 5-7 minutes.
Add shredded cabbage and a small amount of water to the pan. Reduce heat and simmer cabbage until done, 15-20 minutes.
At the end, salt and pepper the dish and pour wine vinegar into it. Simmer for another 5 minutes.

Red cabbage can also be prepared for the winter or used as a cold pickled appetizer.

Pickled red cabbage

Compound:

Red cabbage - 1 pc. (approximately 1-1.5 kg.)
Onions - 2 pcs.
Garlic - 4 cloves
9% vinegar - 125 ml.
Sugar - 4 tbsp.
Salt - 1 tbsp.
Pepper, cloves - 5-6 pcs.
Water - 1 l.

Preparation:

Prepare glass jars (about 2 pieces, 0.5 ml each). Wash them thoroughly with baking soda. Let dry.
Cut the red cabbage into 2 parts. Remove the stalk. Cut each half into 4 more pieces and in half. Lightly crush the chopped cabbage with your hands. Finely chop the garlic.
Prepare a large saucepan or enamel basin. Place cabbage and garlic in it.
Boil water in a separate bowl. Add sugar, salt and spices to it. Boil for 10 minutes. and pour in the vinegar. Keep the marinade on the fire for another 5 minutes.
Pour the resulting hot solution over the red cabbage mixed with garlic. Stir the mixture with a spoon.
Sterilize clean jars in a pan of water or in the oven for 10 minutes.
Place cabbage with marinade in them and close with sterilized lids.

If you want to use the dish as a snack and not close it for the winter, then do it a little differently. Pour the marinade over the cabbage and place it under a press. You can use a flat plate and a three-liter jar of water as it. Tamp down the cabbage and place the jar on top of the plate. Let the marinade cool slightly. Place the cabbage under pressure in the refrigerator. After 1-2 days, the snack will be ready.

Red cabbage is indeed very healthy, no matter what cooking method you choose. It is believed that it improves digestion and metabolic processes due to its high fiber content. Fresh cabbage also acts as an effective antioxidant. Some doctors are inclined to believe that it serves as an excellent means of preventing breast cancer. The only disadvantage of this vegetable is that it should not be eaten in large quantities by people suffering from stomach and duodenal ulcers.

When using red cabbage, it is important to remove the top leaves. Especially if they are damaged. It is also better to remove the hard parts. One of the secret ingredients worth using in cabbage dishes is wine vinegar. It gives vegetables a very interesting piquant taste and can be used both for stewing and for dressing fresh salads. It is also worth remembering that the cooking time for vegetables may vary. It all depends on the amount of liquid. The best way to judge is the softness of the cabbage. When ready, it does not crunch.

Red cabbage is prepared in the same way as regular white cabbage. It is added to salads, main and first courses. Whatever you decide to cook, remember: the head of cabbage must be firm without damage. Its color can vary from bluish to deep purple.

What can you cook with red cabbage?

It is believed that it is healthier to eat red cabbage in salads. This dish contains the largest amount of vitamins.

Vitamin salad

Compound:

Cabbage - 350 gr.
Red onion - 1 pc.
Vegetable oil - 2 tbsp.

Preparation:

Wash and chop the cabbage. To make it softer, knead it with your hands.
Cut the onion into rings.
Place the cabbage in a salad bowl. Mix with onions. Season the salad with vegetable oil and salt.

Hot Flemish salad

Compound:

Red cabbage - 600 gr.
Onion - 1 pc.
Apples - 3 pcs.
Butter - 2 tbsp.
Sugar and salt - to taste

Preparation:

Remove the bad outer leaves from the cabbage. Finely chop. Chop the onion.
Heat a frying pan with butter. Place onion on it. Fry for 5 minutes.
Add cabbage and simmer for about 40 minutes.
Cut the apples into cubes and mix with sugar. Add them to the cabbage. Add salt to the mixture and simmer for another 10 minutes. Serve the salad hot or cold. It can also be used as a side dish for meat or fish.

Red cabbage stewed with salami

Compound:

Cabbage - 1 head
Onion - 2 pcs.
Tomatoes - 4 pcs.
Bell pepper - 1 pc.
Salami sausage - 200 gr.
Vegetable oil, spices - to taste

Preparation:

The onion is peeled and finely chopped. The bell pepper is peeled from seeds with a knife and thoroughly washed from the inside. Cut into strips.
Tomatoes are crushed in a blender or finely chopped with a knife. Salami is cut into cubes or strips.
Place a frying pan with a small amount of oil on medium heat.
When it is hot, add the onion to the frying pan. It is then fried until translucent. It should be half ready. Pepper is added to the onion. Add about 100 ml to the frying pan. water and simmer for 5-7 minutes.
The cabbage is chopped, crushed by hand and after 7 minutes. Place in a frying pan with onions and peppers. Chopped tomatoes are also added there. The mixture is simmered for 15-20 minutes. until the cabbage becomes soft. If necessary, add vegetable oil.
In 20 minutes. Place chopped sausage in the frying pan with the vegetables. The dish is salted, spices are added and everything is simmered until cooked.

Stew cabbage with wine vinegar

Compound:

Cabbage - 1 pc. (about 1 kg.)
Onion - 1 pc.
Vegetable oil - 30 ml.
Green onions - 50 gr.
Wine vinegar - 30 ml.
Sugar, salt, spices - to taste

Preparation:

Finely chop the cabbage and mash it with your hands.
Finely chop both types of onions.
Place a frying pan over medium heat. Pour a small amount of oil, heat it and add the onions. Fry for 5-7 minutes.
Add shredded cabbage and a small amount of water to the pan. Reduce heat and simmer cabbage until done, 15-20 minutes.
At the end, salt and pepper the dish and pour wine vinegar into it. Simmer for another 5 minutes.

Red cabbage can also be prepared for the winter or used as a cold pickled appetizer.

Crispy pickled cabbage

Compound:

Red cabbage - 1 pc. (approximately 1-1.5 kg.)
Onions - 2 pcs.
Garlic - 4 cloves
9% vinegar - 125 ml.
Sugar - 4 tbsp.
Salt - 1 tbsp.
Pepper, cloves - 5-6 pcs.
Water - 1 l.

Preparation:

Prepare glass jars (about 2 pieces, 0.5 ml each). Wash them thoroughly with baking soda. Let dry.
Cut the red cabbage into 2 parts. Remove the stalk. Cut each half into 4 more pieces and in half. Lightly crush the chopped cabbage with your hands. Finely chop the garlic.
Prepare a large saucepan or enamel basin. Place cabbage and garlic in it.
Boil water in a separate bowl. Add sugar, salt and spices to it. Boil for 10 minutes. and pour in the vinegar. Keep the marinade on the fire for another 5 minutes.
Pour the resulting hot solution over the red cabbage mixed with garlic. Stir the mixture with a spoon.
Sterilize clean jars in a pan of water or in the oven for 10 minutes.
Place cabbage with marinade in them and close with sterilized lids.

Therefore, salads, side dishes, soups, marinated dishes, as well as fresh red cabbage juices are very healthy.

Red cabbage salad

To prepare a salad for 5-6 servings, you will need a medium-sized head of cabbage, a medium-sized onion, some fresh herbs, as well as vegetable oil, vinegar, salt and spices - to taste. It is recommended to cut the onion into thin half rings, then add salt and pepper, add two tablespoons of vinegar and leave to marinate for a few minutes.

It is better to chop the cabbage for salad into slices and add salt, then mash it a little with your hands so that it is better salted and becomes softer. The chopped cabbage is transferred to a salad bowl (bowl) and mixed with the rest of the ingredients, and then the salad is dressed with oil or mayonnaise, after which it can be served.

Red cabbage soup

This soup turns out tasty and nutritious using broth made from any meat. For example, for broth you can boil 300-500 g of chicken or beef (per 2 liters of water). For 5-6 servings of soup and 2 liters of broth, the number of ingredients will be as follows: half a head of cabbage, 3-4 potatoes, 1 onion and 1 carrot, as well as garlic, herbs, salt, bay leaf and pepper - to taste.

In the finished broth, first boil the cabbage (cooking time is about 15 minutes), and then the diced potatoes. After adding the potatoes, the soup needs to be cooked for another 20 minutes, then you need to add fried onions with carrots, herbs, spices and garlic. The finished cabbage soup should sit for 15-20 minutes, after which it can be poured into plates and served.

Stewed red cabbage with apple

For a side dish for 4 servings you will need the following ingredients: a head of red cabbage, a green apple, butter (about 40-60 g), half an onion, a few cloves of garlic, 100 ml of water and about 30 ml of apple cider vinegar, salt, pepper and herbs - each taste.

Grated garlic and onion, cut into small pieces, are fried in butter, melted in a thick-walled frying pan. It is advisable to fry the onion and garlic until golden brown, then add the chopped apple to the frying pan with the onion and garlic and fry it for no more than a minute.

At the next stage of cooking, cabbage, apple cider vinegar and water are added to the pan. The cabbage is stewed for at least 30-40 minutes, it must be stirred, and at the final stage of cooking, add salt and pepper to taste.

Pickled red cabbage

For the marinade you will need apple cider vinegar (200 ml), water (400 ml), salt (20-40 g), sugar (50 g). Before pickling, a head of cabbage must be finely chopped, salted, and cloves, cinnamon, pepper (peas), salt and bay leaf are added to taste. Pour hot marinade over all ingredients; add hot water if necessary. The cabbage should sit for at least 2-3 hours, after which it can be served.

Professional chefs and hosts of the “Shop of Taste” program Mark Statsenko and Vasily Emelianenko also love cabbage and offer to prepare delicious cabbage pancakes according to their family recipes. Turn on the video!

It's time for purple cabbage. Everyone knows that this vegetable is considered very healthy because it is rich in vitamins. Purple cabbage also contains enzymes, proteins, phytoncides, and fiber. We can talk for a very long time about the benefits that this vegetable brings to the human body. But we suggest you familiarize yourself with several recipes for its preparation.

Recipe No. 1. Stewed

Purple cabbage, the recipes for which vary, loses its beauty after heat treatment. But nevertheless, it is consumed in stewed form. So, we will need:

two red onions;
three tbsp. l. wine vinegar (red);
8 clove buds;
two tbsp. l. butter;
a pinch of cumin;
salt to taste;
a kilo of red cabbage;
one tbsp. l. Sahara;
half a bunch of green onions.

First, peel and finely chop the onion. Take a thick-bottomed pan, melt the butter, fry the onion for 5 minutes. Add sugar, cloves, cumin, vinegar. Cook for 3-4 minutes, stirring until the sugar dissolves.

Remove the top leaves from the cabbage, wash, and finely chop. Place in a saucepan with onions, cover, cook for one hour over low heat, stirring occasionally. Season with pepper and salt to taste. Finely chop the washed green onions. When serving, sprinkle the cabbage with green onions.

Recipe No. 2. Cabbage soup

Purple cabbage, the recipes for which are usually very simple, can also be used to prepare cabbage soup. To prepare them, we take the following products:

1.5 liters of vegetable broth;
200 g;
2-3 pcs. medium potatoes;
50 g mayonnaise;
40 g tomato paste;
salt.

Prepare cabbage soup as follows. Wash the potatoes well, peel and chop. Wash the purple cabbage and chop it very finely. Bring the broth to a boil, add potatoes. Then throw in and cook for 10 minutes. When this time has passed, add tomato paste to the vegetables and cook everything until tender. When serving cabbage soup, season with mayonnaise.

Recipe No. 3. Salad

We suggest making purple cabbage salad; the recipe is very simple. We take:

red cabbage - 300 g;
fresh carrots (medium) - one piece;
onions - one piece;
fresh tomatoes - two;
bell pepper - two pcs.;
greens - to taste;
black pepper (ground), salt, sugar - to taste;
cold boiled water - 1/4 l;
table vinegar 9% - to taste;
vegetable oil - five tbsp. l.

The cooking process is like this. Purple cabbage is finely shredded. Wash the pepper, remove seeds, cut into thin strips. Wash the tomatoes and dry them. Cut into thin slices. Peel the onion and cut into half rings. Peel the carrots, three on a grater (medium).

Wash the greens well, dry them, and chop them finely. Dilute vinegar in water to suit your taste. Place all the vegetables in a fairly large bowl. Salt and pepper. Pour in sugar and grease with vegetable oil. Pour in vinegar water and mix the salad well. We taste it, if some seasoning is missing, then add it, taking into account that the taste of the salad should be pleasantly sweet and sour. Place in the refrigerator to steep for at least an hour. Stir before serving.

Recipe No. 4. Marinated

Do you have purple cabbage in your house? The list of cooking recipes also includes such a dish as pickling vegetables. Therefore, we offer you one of them. We take the following ingredients:

purple cabbage - kilo (shredded);
four tsp. fine salt;
two peas of allspice;
one or two black peppercorns;
one bay leaf;
four tsp. Sahara;
one tbsp. l. vinegar essence.

For pickling, choose dense heads of cabbage. Peel the cabbage and chop into thin strips. Weigh the amount of chopped cabbage, add salt (two tablespoons per 1 kg). Mix in a large container and leave for two to three hours. During this time, the cabbage will release juice and become soft. We put it in jars with spices: black and bay leaves.

We prepare the marinade like this: boil water, dissolve salt (two tbsp), sugar (four tsp), (one tbsp) in it. All this per liter of water. Cool. Pour the cooled marinade into the jars filled with cabbage, cover with lids, and pasteurize. 20 minutes for a half-liter jar, 30 minutes for a liter jar, 50 minutes for a three-liter jar, from the moment the water temperature is 85 degrees.

We roll up the jars with metal lids, turn them over, cover them, and leave them to cool completely.

Recipe No. 5. Pickled

Purple cabbage, the recipes for which never cease to amaze, can be fermented with plums. Thanks to them, its taste will become very original.

three kilos of cabbage;
kilo of plums;
two and a half tbsp. l. Sahara;
five tbsp. l. salt;
one tbsp. wine vinegar (apple vinegar);
10 pieces. black peppercorns;
15-20 pcs. allspice peas;
five pieces bay leaf;
10 buds of cloves;
3-3.5 tbsp. water.

Purple with plums is easy to prepare. Wash the plums, cut them in half, remove the pit. Remove the outer leaves from the cabbage and chop it into thin strips. Sprinkle with salt and knead lightly with your hands.

Prepare the marinade: add sugar and spices to the water, put on fire, let it boil, boil for 10 minutes. Remove from heat, add vinegar, stir.

We put the cabbage in liter jars, put it in halves of plums, compact it tightly until the juice appears. Fill the jars with pre-strained marinade, close tightly, and place in a warm, bright place. We open the jars on the second day, place them in a bowl so that the excess marinade has somewhere to flow out.

The end of fermentation will be indicated by the cessation of flow of marinade. We move the jars of cabbage to a cool, dry place. In four to six days the cabbage will be ready.

Conclusion

Since purple cabbage is very healthy, even more so than white cabbage, we recommend taking the time to prepare a fresh salad from it or make preparations for the winter so that your family receives the next necessary portion of vitamins.