Not only mid-ripening and late varieties of cabbage are suitable for canning and long-term storage, the early harvest can also be used to prepare various snack preparations. To make a tasty meal, you need to choose a good raw material, a suitable recipe and follow the rules described in it.
Selection and preparation of ingredients
Early cabbage varieties mature in about 130 days from planting. When planning their use in winter harvesting, it is important not to miss the moment of technical maturity when the head of cabbage is still quite dense. If you tighten the harvest, the forks will crack and become unsuitable for conservation.
Suitable cabbage for winter harvesting must meet the following requirements:
- leaves are evenly colored, without spots and signs of decay;
- the forks themselves are quite heavy, elastic;
- leaves exude a pleasant aroma characteristic of cabbage;
- there is no bitterness in the taste.
Before cooking, the vegetable is freed from the upper leaves, washed and dried on a paper towel. Then, cut into 2-4 parts and remove the stump. The remaining ingredients required by the recipe are also washed, cleaned and dried.
Important! Salt for preservation, pickling or pickling should be used only large. In no case should iodine or marine be taken, otherwise the final product will not last long.
Recipes for making early cabbage in jars
It is best to prepare snacks in small glass jars - liter ones will be just right. For pickling in large pieces take cans of 2-3 liters. Previously, the containers are washed with soda and poured with boiling water. In addition to containers, they prepare work surfaces and kitchen utensils, which will be required in the process of work (a teaspoon and a tablespoon, a fork, a pot).
Traditional
1 L 60 min.
black pepper and allspice
3 pcs.
Nutritional value per 100 g:
- Chop the cabbage, grate the carrots on a coarse grater.
- Boil the water, add all the spices and vinegar essence, boil for 5 minutes.
- While the brine is boiling, firmly ram the chopped vegetables into a container.
- Pour boiling liquid into a jar, roll up the lid.
- Cool the container to room temperature by first turning it upside down and wrapping it in a warm blanket.
- Move the container with the finished snack to a cool place.
Fast
1 L 30 min.
black and allspice peas
3 pcs.
mustard seeds
0.5 tsp
Nutritional value per 100 g:
- Cut all the ingredients into strips.
- Make a marinade by combining water with all the spices, vinegar.
- Pour the vegetable mass with brine, cover with a nylon cover.
- Put the pickles in the refrigerator.
Pickling pieces
3 L 30 min.
set of spices for pickling
taste
Nutritional value per 100 g:
- Quarters of cabbage, freed from the stump, cut in half.
- Add all loose ingredients to the water.
- Fold the pieces of cabbage in a jar, pour the marinade.
- Cover the neck of the container with a saucer, soak at room temperature for 3 days, periodically piercing the products to the full height with a wooden stick.
- Close the jar with a capron lid, move to the refrigerator.
Sharp
1 L 20 min.
ground chili
1 tsp
sunflower oil
1 tbsp. l
Nutritional value per 100 g:
- Grind carrots on a grater, chop cabbage, squeeze the garlic through the garlic press.
- Stir the vegetable mixture, boil the marinade from the remaining ingredients.
- Tightly tamp the cut into a jar, pour the marinade, cool, rearrange in the refrigerator overnight.
Did you know? Tomatoes relate to products that, during heat treatment, not only do not lose their beneficial properties, but also increase them.
With tomatoes
60 min
bell pepper red
800 g
sunflower oil
300 ml
ground red paprika
0.5 tsp
ground black pepper
1 tsp
ground coriander
0.5 tsp
Nutritional value per 100 g:
- Cut all vegetables: the main ingredient and carrots - straws, pepper and onions - into cubes.
- In a separate container, pass onions, peppers and carrots.
- Add the tomatoes to the carrots, then darken for 7 minutes.
- Put all the vegetables in a large saucepan, simmer for 5 minutes together, then add the cabbage and then obscure the mixture for another 10 minutes.
- Add all other ingredients to the salad, mix thoroughly, put into jars, roll up.
- Cool the container upside down, rearrange in a cool dark place.
With pepper
2 L60 min.
bell peppers
0.5 kg
Nutritional value per 100 g:
- Grind all vegetables the way you like.
- Lay them in cans in layers.
- Boil the marinade by combining all the remaining ingredients with water.
- Pour the vegetable mixture with brine and roll into jars.
Did you know? Cabbage was actively grown in ancient Greece as far back as the 15th century. BC e. The doctors of that time recommended vegetable culture for use in baby food.
With tomatoes, sweet peppers and zucchini
3 L60 min.
sunflower oil
2 tbsp. l
coriander, ground pepper
0.5 tsp.
Nutritional value per 100 g:
- Grind all vegetable ingredients into cubes.
- Add onion in sunflower oil, then add pepper, after 10 minutes of zucchini, after 5 minutes tomatoes, another 5 minutes cabbage and remove the mixture from the heat.
- Mix well the resulting mass. Add to it all remaining ingredients, mix again.
- Arrange the assorted vegetables in jars, roll up the lids.
- Cool as in the above recipes. Move to a cool place.
Important! If desired, when using this recipe you can add cloudberries, cranberries, lingonberries or red currants to cabbage (5 kg of cabbage / 1 handful of berries). This will help extend the shelf life of the final product.
Cold way
3 L 30 min.
White cabbage
5 kg
Nutritional value per 100 g:
- Chop cabbage.
- Grate the carrots on a coarse grater.
- Combine vegetables, salt, mix.
- Tamp in the pan.
- Put oppression on top - lay a plate, and put a three-liter jar of water on it.
- Soak the vegetable mixture for 3 days at room temperature - periodically, the yoke must be removed, pierce the cabbage with a wooden stick, and again return the jar to its place.
- After 3 days, put the pickled product in jars, cover with nylon covers, put in the refrigerator.
Terms and features of storage of blanks
Storage conditions for canned early cabbage:
- lack of light;
- temperature 0 ... + 6 ° С.
If you comply with the above norms, you can save such products for a year. If you decide to pickle an early cabbage variety or sour, then you need to use the snack in food for 1 week, and store in the refrigerator.
The early varieties of the vegetable crop in question can also be processed for the winter, like mid-season and late. It is very easy to close it together with other vegetable ingredients in the form of salads, as well as salt and ferment. The only thing to consider is that pickling from such cabbage is not stored for very long, and preservation by shelf life is absolutely not inferior to products from late-ripening heads of cabbage.
