A selection of very tasty recipes for red cabbage for the winter in a jar

Red cabbage is excellent in fresh salads. Its juice is also used to make natural dyes. This vegetable is also great for winter preserves. You'll find the best recipes in this article.

Choosing and Preparing Red Cabbage

The success of your dish largely depends on selecting the right vegetable. It's best to use large, tightly packed heads – they're easier to preserve and ferment.

Note! The best time for pickling and marinating is early October. By this time, the heads reach full maturity and contain the highest amount of nutrients.

Red cabbage is healthier than white cabbage, as it contains twice as much fiber and four times more carotene. The vegetable is low in calories, making it a great addition to a diet-friendly menu.

Proper preparation of the selected cabbage:

1. Red cabbage leaves are thicker than white cabbage, so it's better to shred them with a knife rather than specialized tools.
2. To soften the leaves, massage them with salt. You can lightly crush them with a potato masher to help release juices.
3. Some cooks recommend blanching the leaves in boiling water for 15 minutes, but this method is only suitable for recipes with minimal heat treatment.

Other ingredients for your winter cabbage dish should be prepared according to the chosen recipe.

How to Deliciously Preserve Red Cabbage in Jars for Winter: Recipes

There are many ways to prepare preserved red cabbage, but home cooks often prefer simple recipes with readily available ingredients.

Here’s an easy and quick recipe for winter cabbage. The finished dish can be served as a standalone side or added to soups like borscht.

Ingredients and Proportions

The advantage of this classic recipe is that it doesn’t require any special ingredients – everything can be found in a typical European kitchen.

For a 3-liter jar, you’ll need:

• 1 medium head of red cabbage;
• 1 small beetroot;
• 5 garlic cloves;
• 1 tbsp dill seeds;
• a small piece of horseradish root (about 4 cm long);
• 70 g each of salt and sugar;
• 1.5 L water;
• 2 tbsp vinegar (9%);
• 5 allspice berries;
• 4 bay leaves.

If preparing a larger batch, adjust the quantities proportionally.

Step-by-Step Instructions

Preparing this red cabbage preserve doesn’t take much time.

Follow these steps:

1. Chop the washed vegetables: cut the cabbage into large chunks and slice the peeled beetroot thinly.
2. Place bay leaves, allspice, peeled horseradish, garlic, and dill seeds at the bottom of a sterilized jar. Add the beetroot slices.
3. Fill the jar with the cabbage pieces.
4. Prepare the brine separately: dissolve salt and sugar in water, boil for 5 minutes, add vinegar, then remove from heat.

Pour the hot brine into the jar and seal immediately. Turn the jar upside down and let it cool at room temperature.

Recipe Variations

The classic red cabbage recipe can be modified with different ingredients to create several tasty and healthy winter preserves.

Spicy Version

Those who enjoy spicy dishes will appreciate this red cabbage and vegetable mix.

You’ll need:

• 1 kg red cabbage;
• 2 medium carrots and beetroots;
• 6 garlic cloves;
• 2 tbsp salt;
• 100 g sugar;
• 120 ml sunflower oil;
• 120 ml 9% vinegar;
• 1 tbsp ground red pepper;
• 1 L water;
• 4 black peppercorns and 4 allspice berries.

Preparation:

1. Chop the cabbage into strips or large cubes.
2. For an attractive presentation, julienne the beetroot and carrots. Slice the garlic thinly.
3. Mix all vegetables in a large bowl and transfer to sterilized jars.
4. Combine the spices separately and distribute them evenly among the jars.
5. Prepare the brine: dissolve salt and sugar in water, bring to a boil, add vinegar and oil, heat for 1 minute, then remove from heat.

Let the brine cool slightly (to about 80°C) before pouring it into the jars. Seal tightly with metal lids.

Fermented Red Cabbage

Fermented red cabbage is exceptionally tasty and healthy, as no vinegar or preservatives are used.

Important! This preserve must be stored cold. Those with cellars can keep it there, while apartment dwellers should use a balcony or fridge.

Ingredients:

• 5 heads of red cabbage;
• 1 kg tart apples (such as Granny Smith);
• 3 large onions;
• 1 cup coarse salt;
• dill seeds.

Step-by-step:

1. Shred the cabbage thinly. Core the apples (no need to peel) and slice them. Cut the onions into half-rings.
2. Mix cabbage, onions, and dill seeds in a bowl. Add salt and massage lightly.
3. Layer the cabbage mixture with apples in an enamel pot or bucket, pressing down each layer.
4. Cover with a weight and leave at room temperature for three days.

After fermentation, transfer the mixture to jars, cover with plastic lids, and store in a cool place.

Preserved in Chunks

If the cabbage is too firm for shredding, it can be preserved in chunks. This method keeps the texture crisp and juicy.

Ingredients:

• 8 kg red cabbage;
• 1 horseradish root;
• 3 beetroots;
• 1 large head of garlic;
• 4 L water;
• 2 cups 9% vinegar;
• 1 cup each of salt and sugar;
• 3 bay leaves.

Preparation:

1. Cut the cabbage into wedges, keeping the leaves intact.
2. Grate the peeled horseradish and slice the garlic thinly.
3. Layer cabbage, garlic, and horseradish in sterilized jars.
4. Prepare the brine: dissolve salt and sugar in water, add grated beetroot and spices, boil for 5 minutes, then add vinegar.

Pour the slightly cooled brine into the jars. Sterilize for 25 minutes, then seal and cool upside down.

With Vinegar

This quick recipe uses vinegar and caraway seeds for a unique flavor.

Ingredients:

• 1 kg cabbage;
• 50 g salt;
• 2 tbsp 9% vinegar;
• 60 g sugar;
• 3 tbsp sunflower oil;
• 1 L water;
• 3 bay leaves;
• 4 black peppercorns;
• 1 tsp caraway seeds.

Preparation:

1. Shred the cabbage, mix with half the salt and caraway seeds, add peppercorns, and refrigerate for 5 hours.
2. Prepare the brine: boil water with remaining salt, bay leaves, and sugar.
3. Pack the cabbage into jars, pour hot brine over it, and add oil.

Cover with plastic lids and refrigerate for 24 hours before serving.

With Raisins

Raisins add sweetness and extra nutrition to red cabbage preserves.

Ingredients:

• 300 g cabbage;
• 1 carrot;
• 1 apple;
• 70 g raisins;
• Salt, pepper, and sugar to taste;
• 2 tbsp 9% vinegar;
• 1 tsp honey;
• 50 ml sunflower oil;
• Fresh herbs.

Preparation:

1. Shred the cabbage, mix with salt and sugar, and massage lightly.
2. Prepare the marinade: mix oil, honey, and vinegar.
3. Grate the apple and carrot, add raisins, and combine with cabbage.

Pour the marinade over the mixture, pack into jars, and refrigerate for at least 24 hours before serving.

With Bell Peppers

Bell peppers enhance both flavor and visual appeal.

Ingredients:

• 2.5 kg cabbage;
• 2 large bell peppers;
• 300 g onions;
• 1 tbsp chopped dill;
• 2 L water;
• 2 tbsp sugar.

Preparation:

1. Shred the cabbage and slice the onions.
2. Blanch the peppers in boiling water for 5 minutes, then cool in ice water.
3. Mix all vegetables with salt, sugar, and dill.
4. Pack into jars and sterilize for 30 minutes.

Seal with metal lids, cool upside down, and store in a cool place.

With Beetroot

Beetroot adds a rich color and sweet flavor.

Ingredients:

• 1 head of cabbage;
• 1 beetroot;
• 1 carrot;
• 2 garlic heads;
• 75 g sugar;
• 50 g salt.

For the marinade:

• 1 L water;
• 2 tbsp salt;
• 3 tbsp sugar;
• 130 ml sunflower oil;
• 4 tbsp 9% vinegar;
• Optional spices.

Preparation:

1. Layer shredded cabbage, beetroot strips, grated carrot, and chopped garlic in a pot.
2. Sprinkle with salt and sugar, cover with a weight, and let sit for 2-3 hours.
3. Prepare the marinade: boil water with salt, sugar, and spices, then add oil and vinegar.
4. Pour the hot marinade over the vegetables and let sit for 24 hours.

Transfer to sterilized jars, seal, and refrigerate for a few days before serving.

Storage Tips

To retain nutrients, follow these guidelines:

1. Keep preserves submerged in brine until serving to preserve vitamin C.
2. Use sugar or vinegar as preservatives; cranberries can also extend shelf life.
3. Store in a cool place (around 0°C) to maintain texture and nutrients.
4. For long-term storage, keep jars in a dark cellar with humidity below 60%.

Marinated cabbage lasts up to 3 months in the fridge; sterilized jars can be stored for up to 12 months.

Expert Tips

Red cabbage is best preserved in autumn when it’s at peak freshness and nutrient density.

Tip. Choose firm heads and remove outer leaves to avoid damaged parts.

For extra flavor and preservation, add cranberries or lingonberries.

Conclusion

Red cabbage is richer in vitamins and minerals than white cabbage. When preserved correctly, it remains nutritious and delicious. Follow these recipes, and your winter pantry will be stocked with healthy, tasty preserves.