Red cabbage salad recipe with photos is very tasty

Red or blue cabbage is a type of regular white cabbage. Its leaves contain rare vitamin U, which helps heal stomach and duodenal ulcers. The crop can be easily grown in garden beds. Unfortunately, after harvesting, it does not stay fresh for long. To avoid this and enjoy the vegetable for a long period of time, you have to use a trick and preserve it for the winter. The best and most original cabbage recipes will appeal to many.

Chemical composition of red cabbage

Vitamins: A (4 times more than in white cabbage), B1, B2, B5, B6, B9, C (2 times more than in regular cabbage), E, ​​K, PP, H, U. Minerals: iron, iodine, potassium, calcium, magnesium, manganese, sodium, selenium, zinc, phosphorus. It is important to highlight the content of folic acid, which is necessary for healthy intestinal microflora and the normal process of hematopoiesis. In addition, the vegetable contains such rare vitamins as U and K. Red cabbage also contains a large amount of fiber, carbohydrates, vegetable protein, and amino acids. This product is a source of biologically active components, such as phytoncides and anthocyanins. The former fight bacteria and fungi, while the latter strengthen the walls of blood vessels, treat leukemia and neutralize the effects of free radicals. Calorie content of red cabbage is 26 kcal per 100 g.

Useful properties and benefits of red cabbage

It is believed that the homeland of red cabbage is the Mediterranean and North African countries, and although it can easily tolerate harsher climates, it is grown in much smaller quantities in our country. This may be due to the unusual taste. However, it is an excellent base for salads, it can be fermented and pickled, and prepared in soups and side dishes. Dishes prepared from red cabbage will surprise you with their excellent taste and delight the eye with unusual colors.

In addition, this vegetable contains many vitamins and minerals, which allow not only to avoid vitamin deficiency, but also to cope with many diseases. Despite the fact that red cabbage differs in appearance from the usual white cabbage only in the color of the leaves, it has more pronounced beneficial properties:

  • Anthocyanins provide the color of the leaves, they also give a pungent and even bitter taste, as well as:
  1. They influence the condition of the vascular wall, increasing its strength and reducing permeability both at the level of large arteries and veins, and at the level of the smallest venules and capillaries;
  2. Gently reduces blood pressure, which is why cabbage is recommended to be consumed regularly by those suffering from hypertension;
  3. They have antioxidant properties, helping to remove radionuclides and free radicals from the body.
  • Another substance that gives red cabbage unique properties is selenium. In addition to the fact that it stimulates the production of antibodies and removes toxins, saturates muscles with oxygen and helps maintain normal blood pressure levels, selenium normalizes the functioning of the thyroid gland.
  • Vitamins can increase energy metabolism, normalize the processes of hematopoiesis and cell growth, and stimulate metabolism.

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Recipe: Blue Cabbage Salad

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It is also worth noting that blue cabbage has a very specific and unusual taste. It is completely different from white cabbage, as it has coarse leaves and a sharper, bitter taste. But the salads only benefit from this and turn out very tasty. They are among those that are easy and simple to prepare and do not require many different products. This dish is suitable for any table, it will be appropriate even for a late dinner, because it contains very few calories.

We offer several proven blue cabbage recipes that will suit every taste. From them you can choose something that is suitable for both everyday and festive table.

Classic red cabbage with vinegar for the winter

The traditional marinade used to preserve red cabbage is made from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer according to the classic recipe, you will need:

  • bay leaf - 5 pcs.;
  • garlic - 1 head;
  • bitter and allspice - 16 peas;
  • 6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to lightly mash them with your hands. Garlic cloves are peeled and chopped into slices.

Place seasoning and cabbage in washed and dried jars and fill with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Salad with champignons and spices

To make this dish you will need:

• 200 grams of champignons (marinated or boiled);

• a pinch of coriander;

• 3 tablespoons of lemon juice and the same amount of sunflower oil;

• one onion;

• 300 grams of blue cabbage.

The process of creating a tasty and healthy salad

1. First, cut the onion into cups, pour lemon juice and oil over it.

2. Then add spices.

3. Chop the cabbage very finely, and the mushrooms larger.

4. Mix all the ingredients together. Leave the finished blue cabbage salad for one hour so that it brews thoroughly.

Recipe for spicy red cabbage for the winter

What to take:

  • Medium-sized forks of red cabbage per 1 kg;
  • 2 medium carrots;
  • 2 small beet roots;
  • 5 cloves of garlic;
  • A glass of sugar;
  • 2 level tablespoons of table salt;
  • Half a glass of vegetable oil;
  • Half a glass of 9% vinegar;
  • 3 peas each of black pepper and allspice;
  • A tablespoon of hot red pepper;
  • 1 liter of filtered water.

How to cook:

Spicy red cabbage is very tasty, cut into cubes or ribbons, as you wish. In this case, it is better to grate the root vegetables on a Korean grater, and also chop the garlic into strips.

Mix all the cuttings in a convenient container, and then pack them into jars. We also mix the spices in a plate and divide them into jars so that they are equally distributed.

Cook the marinade like this: stir sugar and salt in water, let it boil, immediately pour in vinegar and oil, wait for half a minute and remove from heat. Now our marinade needs to be allowed to cool to 80 degrees. Then we pour it into jars and immediately roll the lids on.

Minute salad with tomatoes and corn

Cooking time - up to 15 minutes

Make a special note of this cute salad. It crosses out the dogma of many grandmothers about the compatibility of raw vegetables - “You can’t mix cabbage and tomatoes!” As much as possible! And you don't have to use cherry tomatoes (although we used them this time). The main thing is to cut the tomatoes into small pieces and mix them carefully. And for extra tenderness, you can remove the skin from the tomato. Viva contrast of tastes!

For a juicy and very tasty revolutionary we will need:

  • White and red cabbage - 100 grams each
  • Cucumber – 100 grams
  • Tomatoes – 100 grams
  • Canned corn - 2-3 tablespoons
  • Garlic - 1-2 cloves (cut into small cubes!)
  • Refueling - hooray! - mayonnaise, which is simple and eternal, like our love for it

Chop, cut and mix, season, salt, pepper - enjoy!

Recipe for red cabbage with sweet peppers for the winter

This preparation of red cabbage for the winter turns out tasty, aromatic and healthy. The composition is completely free of vinegar, which makes it safe for people with improper functioning of the digestive tract. The snack must be stored in a dark, cool room. For variety, you can include fresh celery stalks in the salad.


  • clean water - 1 l;
  • sugar - 1 glass;
  • onion - 0.2 kg;
  • cabbage - 1.5 kg;
  • red and yellow pepper pods - 1.2 kg;
  • rock salt - 3 tbsp;
  • dill seeds - 1.5 tsp.

We proceed as follows: Rinse the cabbage forks, remove the top unedible leaves and the stalk. Chop into thin strips. Place in a large, spacious bowl, add seeds, salt and sugar. Mix thoroughly with lightly pressing movements and cover. Peel the onion, chop into half rings, place in a separate bowl. Wash the pepper, dip in boiling water and cook for 5 minutes. Carefully remove and remove the thin skin. Cut into 2 parts, remove seeds and stem, cut into slices. Mix the prepared vegetables with cabbage and place in sterile containers. This must be done tightly so that there is no free space in the jars. Cover and sterilize for 20 minutes. Roll up or twist, turn over and cover. Leave until completely cool.

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Salad with oranges

Now we’ll tell you how to make another delicious blue cabbage salad. For this we need:

• one orange;

• half a glass of walnuts;

• orange juice (about 2 tbsp.);

• spices;

• one tablespoon of lemon juice and the same amount of olive oil.

The process of preparing a delicious salad

1. Shred the cabbage first. Then take a deep bowl. Place cabbage in it for 15 minutes. This is necessary for the vegetable to release juice.

2. Next, add the orange, cut into slices.

3. After the salad, pour the sauce made from lemon juice, orange, spices and olive oil.

Red cabbage salad with beet juice for the winter

Cabbage, a striking red-violet hue, contains more vitamin C than its lighter-colored counterparts. In combination with beet juice, you get a winter preparation that is unusual in appearance and amazingly appetizing in taste.

Required ingredients:

  • two or three heads of “blue” cabbage;
  • four garlic cloves;
  • two small beets;
  • six large spoons of table salt;
  • one hundred grams of granulated sugar;
  • one hundred milliliters of water;
  • one and a half glasses of table vinegar 9%;
  • favorite spices for pickling.

How to cook:

  1. Take two three-liter jars, wash with soda, steam in a kettle with boiling water or sterilize in any other way.
  2. Chop the cabbage into medium-sized strips and place in a separate bowl.
  3. Add granulated sugar and salt to the shavings, season with the desired spices - sweet peas, bay leaf, cloves.
  4. Do not knead too much with your hands.
  5. Boil or bake the beets in the oven until tender, grate them on a fine grater.
  6. Boil water, squeeze beet pulp into boiling water, add vinegar to the marinade.
  7. Place shredded cabbage in jars, pressing lightly with your hand, pour in marinade and cover with plastic lids.
  8. Put the lettuce in the cellar for the winter or in any other suitable place.

You can leave it in the kitchen cabinet, in which case the salad is ready for tasting on the third day.

Recipe for red cabbage for the winter with aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose juiciness, does not become moldy, and turns out crispy. For half a head of red cabbage you need to take:

  • aspirin - 1 tablet;
  • anise seeds - 7 grains;
  • salt - 3 tablespoons.

To make the product acquire a spicy taste and interesting smell, add mustard powder, chopped fennel, ginger, and hot pepper.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt for 8 hours, after which the juice is drained from the cabbage. Fry the spices in a frying pan, add 1/2 liter of boiling water and hot pepper and boil slightly. Fill a jar with chopped leaves with the prepared marinade and add an aspirin tablet. After 3 weeks, the appetizer can be served.

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Helpful tips for canning red cabbage

  • be sure to add spices, they will add aroma and good taste;
  • You can supplement the cabbage with cucumbers, tomatoes, carrots, and sweet peppers;
  • The jars must be sterilized, this will ensure long-term storage of the preparations.

Preparing red cabbage salads for the winter will be an excellent addition to any dish. They will go perfectly with first and second courses. In addition, they will be a good decoration for the holiday table. If desired, pickled red cabbage can be added to various salads as an additional component or for decoration.

Description of preparation:

Actually, this purple cabbage is called red cabbage, but since our people have established the name “blue cabbage,” we will call the salad accordingly, blue cabbage salad.

Both in taste and in nutritional properties, red cabbage differs significantly from white cabbage, therefore, I definitely recommend using this very simple recipe for blue cabbage salad, at least out of interest. The recipe is as primitive as possible - I know that many people add some other ingredients to this salad, but personally, I like blue cabbage so much that I don’t want to highlight its taste with other ingredients.

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