Typically, cabbage is prepared for the winter as sauerkraut in various ways, either in the form of salads or as a dressing for soups. Sauerkraut is especially popular due to its exceptional usefulness and richness in vitamins, so I will write recipes for sauerkraut in more detail. Recipes for homemade cabbage preparations for the winter:

Sauerkraut

To prepare for the winter, take strong heads of cabbage of late-ripening varieties, with white leaves (green ones do not store well). Cabbage is fermented both in quarters and shredded cabbage. The larger you cut, the more vitamins you will be able to preserve. Metal utensils should not be used for fermenting cabbage, especially aluminum ones. Take an enamel pan, glass jar or wooden barrel. The most delicious cabbage is obtained in a wooden barrel.

There are many recipes for making sauerkraut, but the essence of them all can be boiled down to just three; these recipes will be the basis for the rest. The first method of fermentation is classic, the second is cold pouring, the third is pouring hot marinade.

The classic way to prepare sauerkraut for the winter

Recipe options:

White cabbage, pickled with carrots and caraway seeds

10 kg of cabbage, 300-500 g of carrots, 25 g of cumin or dill seeds, 200-250 g of salt.
Shred the cabbage. Wash the carrots, peel and cut into noodles or grate. Mix carrots with cabbage, cumin, salt, then place tightly in a bowl, compact so that the cabbage releases juice. Next, according to the classic recipe.

Cabbage pickled with apples

10 kg of cabbage, 500 g of apples, 25 g of cumin or dill seeds, 200-250 g of salt.
Peel and core ripe healthy sour apples (preferably Antonovka), cut into slices and mix with shredded cabbage. Then cook as usual. You can put whole apples - in this case, select medium-sized fruits. Whole apples are added only after all the cabbage has been compacted and the juice has released.

Marinated cabbage recipes

Alternative recipe:

Quick pickled cabbage

3 medium heads of cabbage, 4-5 carrots, 2.5 tbsp. salt, 800 ml water, 3 tbsp. Sahara.
Shred the cabbage as thinly as possible. Grate the carrots on a medium-sized grater. Mix. Place in a container, compact, and fill with salt brine. Press down with pressure. Keep at room temperature for 3 days, piercing the cabbage with a knitting needle as often as possible and allowing the gas accumulated in it to escape. At the end of the third day, drain the excess liquid, add a little sugar and refrigerate.

As an option for the recipe, it is possible to add beets.

Cabbage pickled in Georgian style with beets

10 kg of cabbage, 3-4 kg of beets, 200-600 g of hot pepper pods, 0.6-1 kg of celery, 10-15 bay leaves, 60-120 g of parsley; Filling: for 10 liters of water – 500-700 g of salt.
Cut the cabbage heads into 8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour in hot brine. Then proceed as with normal sauerkraut.

Pickling Gurian cabbage with beets

Peel the beets and cut into large slices 0.5 cm thick. Cut the cabbage (small heads) into 6-8 pieces (crossing the stalk), coarsely chop the garlic and (to taste) celery. Place a layer of beets on the bottom of the dish, then a layer of cabbage, sprinkle thickly with garlic and celery; then again put a layer of beets, a layer of cabbage, etc. to the top. Boil water, pour hot brine over the cabbage (1 tablespoon of salt per 1 liter of water).

More recipes:

Cabbage with pellets

Brine per 1 liter of boiling water: 2 tbsp. l. salt, 1 tbsp. sugar, as well as 0.5 tbsp. vegetable oil, 1 tbsp. vinegar (9%), 2-3 cloves of garlic.
Add salt and sugar to 1 liter of boiling water. Stir and let cool. Place cabbage in pellets at the bottom of a 3-liter jar: cut the cabbage into large squares to create stacks of cabbage leaves. Place these piles in a jar, sprinkle them with sticks of carrots, beets, and cloves of garlic. Lay it down tightly. Pour 0.5 tbsp on top. vegetable oil, 1 tbsp. vinegar 9%, cooled brine. The speed of readiness depends on the temperature of the room. The brine turns pink. Its intensity will depend on the amount of beets. On the third day, put the jar of cabbage in the refrigerator.

Lightly salted sauerkraut

Brine: 3 liters of water, 1 glass of salt; For one medium fork of cabbage take 2 carrots.
Boil the brine. Place shredded cabbage and mixed with grated carrots in brine for 1 minute and place in an enamel bowl. Place a bay leaf and allspice on each layer of cabbage. Put the oppression on. After 2-3 days, pierce with a stick. After 3-4 days the cabbage is ready. Keep in a cool place.

Sauerkraut "Original"

Cut cabbage forks into 8-12 pieces. Salad beets 1-2 pcs. and carrots 2 pcs. cut into slices. Bell pepper 3 pcs. cut into strips. Finely chop 4 large cloves of garlic. Peppercorns 10-15 pcs., cut a bunch of dill. Fold everything in layers. Boil water (to cover the entire mixture), add more salt than to taste, add 1 tbsp. sugar, carefully add citric acid tbsp. without a slide and pour over the mixture. Cover with a white cloth and apply pressure. After 3-4 days the cabbage is ready.

Vietnamese cabbage

1.5 liters of water, 0.5 tbsp. sugar, 2 tbsp. salt, 1 pod of hot pepper, 10 black peppercorns, 2 bay leaves, 1 tbsp. vinegar essence.
Mix water, sugar, salt, add peppercorns and black peas, bay leaf. Put on fire, let it boil, remove from heat and when it cools down a little, add 1 tablespoon of vinegar essence. If you like spicier dishes, leave the brine to steep without removing the hot pepper. Vegetables: chop cabbage, carrots and onions into slices. Squeeze the head of garlic with a garlic press or chop it very finely, and also finely chop a bunch of green celery. In a large saucepan (5 liters), first lay out the cabbage in layers so that it covers the bottom, then the carrots so that it covers all the cabbage, do the same with the onions and celery, add a little garlic. Fill with brine, then lay out the next batch of vegetables, fill with brine again, etc. After a day you can eat.

Recipes for winter salads from white cabbage

Cabbage "Snack"

2 kg of cabbage, 5-6 carrots, 1 head of garlic; dressing: 1 liter of water, 1 tsp. vinegar, 200 g vegetable oil, 100 g sugar, 2 tbsp. salt.
Finely chop the cabbage, mix with grated carrots and finely chopped garlic. Mix, but do not grind. Place in a bucket (in any deep enamel container, but not a glass jar). Mix water with vinegar, vegetable oil, sugar and salt and boil. Pour the hot sauce over the cabbage and press down lightly. Close the lid and cool. The cabbage is ready. Place into jars. Keep refrigerated.

Pickled cabbage rolls

Cabbage, carrots, garlic, salt; for brine: for 100 ml of vinegar 100 ml of sunflower oil.
Grate fresh carrots using a Korean carrot grater. Add chopped garlic and salt to taste, keeping in mind that according to the recipe the dish should be spicy. Boil cabbage leaves in salted water, making sure that they are not very soft, remove from the water and wrap the cooked carrots in them. Place the cabbage rolls in a bowl and pour in brine (should completely cover them), prepared from equal parts of vinegar and sunflower oil. Cover the cabbage rolls with a lid or plate smaller than the diameter of the pan, and place pressure on top - a jar of water. After 2-3 days, the cabbage rolls are ready.

Cauliflower

Cauliflower is prepared in marinade or tomato sauce.

Cauliflower in tomato sauce

2 kg cauliflower, 1.2 kg tomatoes, 1-2 heads of garlic, 200 g sweet bell pepper, 200 g parsley, 2 tbsp. salt. 100g sugar, 100ml 9% vinegar, 100ml vegetable oil.
Divide the cabbage heads into inflorescences and blanch for 5 minutes in boiling salted water. Peel tomatoes, peppers and garlic and pass through a meat grinder. Pour the resulting mixture into a saucepan, add salt, sugar, butter and heat the mixture to a boil. When the mixture boils, add cabbage inflorescences and finely chopped greens and cook over low heat for 10-15 minutes. At the end of cooking, pour vinegar into the pan and remove it from the heat. Pour the hot mixture into sterilized jars and seal immediately. After this, turn the jars over and cover.

Pickled cauliflower

For marinade per 1 liter of water: 120 g of 9% vinegar, 50 g of sugar, 50 g of salt, 5-6 peas of black and allspice, 3-4 pcs. cloves, 1-2 bay leaves, a small piece of cinnamon.
Disassemble the prepared cabbage into individual inflorescences with a diameter of 3-3.5 cm, blanch for 5-6 minutes in boiling water acidified with citric acid (per 1 liter of water - 1 g of citric acid), cool, put in jars, filling the void inside as tightly as possible . Prepare the marinade while it’s hot, pour the jars to the top. Place the spices remaining in the marinade container into jars in equal quantities. Dry spices can be placed in jars before placing the cabbage. Cover the jars filled with marinade with lids and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up. Turn the jars upside down. Store in a cool place.

By winter, gardens and vegetable gardens are empty, but our pantries and cellars are well replenished with winter supplies: homemade marinades and pickles, jams and preserves. But there is still time and opportunity to add something to these reserves. Today we will tell you how to prepare cabbage, canned for the winter. After all, such a dish can bring many benefits in cold weather: thanks to fiber, it will stimulate the intestines, help with ulcers and some other diseases, and saturate the body with the necessary vitamins.

General information about canning cabbage

For home canning, preparing the marinade, use acetic acid. Depending on the concentration it has in the finished product, cabbage can be: spicy, sour and slightly acidic. The starting material itself is late or mid-season varieties of white cabbage, which should be without internal voids (a dense head of cabbage with well-fitting leaves).

Required Ingredients: cabbage - five to six kilograms, tomatoes - two to three kilograms, bell pepper - one and a half kilograms, onions - also one and a half kilograms, black pepper, 9% table vinegar, refined sunflower oil - a tablespoon. Step-by-step cooking recipe:

Canning sauerkraut

Every housewife cooks a lot in the fall, they are very diverse. After all, everyone’s tastes are different: some people like pickled sauerkraut with pepper, others love instant sauerkraut, etc. This recipe is usually not used.

But sometimes it happens that a large harvest is obtained, and it needs to be processed as quickly as possible. That's when our method will come in handy. Some people are surprised that you can can sauerkraut. Of course, there is nothing complicated about it. We will need: one liter of water, 50 grams of salt, the same amount of granulated sugar, 50 ml of vinegar.

Description of the process of preserving sauerkraut

The beginning is ordinary, like the standard recipe for canned cabbage for the winter. We wash, clean, then chop. And the whole secret of our version lies in the preparation of the brine. Dissolve salt and sugar in water, add vinegar and bring to a boil. Then remove from heat and let it cool. Meanwhile, we are working on lids and cans for preservation - washing, cleaning and sterilizing.

After this, put the cabbage in jars and fill with cold brine. At the same time, leave three centimeters free to the neck. Cover with iron lids and send to ferment in a warm place. Please note that the liquid will overflow over the top after some time. After three days, it is necessary to sterilize the jars using a water bath: three-liter jars - 40 minutes, two-liter jars - 25 minutes, liter jars - 15 minutes. Then, using a key, we roll up the jars with iron lids, turn them upside down and wrap them up. Sauerkraut, canned with vinegar, is ready. Store only in a cool place. In winter, open the jar, add finely chopped green or onions, vegetable oil and serve the resulting salad.

for the winter

Cauliflower canned in jars can be used for both side dishes and salads. To prepare it you need: five kilograms of cabbage, one kilogram of carrots, the same amount of onions, two tablespoons of salt, eight teaspoons of vinegar. Bell pepper lovers can add that too. So, we clean the cabbage and divide it into inflorescences. Wash and cook in boiling salted water for seven to ten minutes.

We also clean the onions and carrots, wash them, then cut them and rinse them in boiled water. Place vegetables in layers in sterile jars. Pour the same brine in which the cabbage was cooked. After 15 minutes, drain the brine and bring to a boil again. Meanwhile, add vinegar to each jar and fill with boiling brine. We seal it right away. Place it upside down and let it cool for ten hours. This cabbage can be stored in an apartment without any problems. The main thing is that the sun does not shine on it.

Every housewife should know how to prepare cabbage salad for the winter, since household members like this dish for its pleasant crunch and rich, spicy taste. A simple appetizer looks great on the table as a side dish, an addition to boiled or baked potatoes, or any type of meat. It’s worth learning the secrets of canning delicious cabbage preparations.

Cabbage for the winter in jars

Any homemade recipe for how to make cabbage salad for the winter begins with choosing the appropriate ingredients. The white cabbage variety is ideal for appetizers, but there are options for using red cabbage, Beijing cabbage, cauliflower and kohlrabi. Cabbage leaves are chopped, shredded, mixed with vegetables and poured with marinade. The essence can easily be replaced with apple cider vinegar, wine vinegar, and lemon juice. It’s nice to cook twists with bay leaves, cloves, allspice, red pepper, and celery. Coriander, cinnamon and dill seeds will add charm to the appetizer.

Colored

Early cauliflower looks impressive in jars and combines elegantly with various vegetables. A tasty dish would be prepared from this species with the addition of carrot stars, apples, and bell peppers. Excellent seasonings suitable for snacks include black pepper, allspice, garlic, and bay leaf. Chili pepper adds piquancy to the twist, and bell peppers and apples add brightness.

Red cabbage

Red cabbage looks impressive in jars, snacks from which are highly beneficial. A large amount of acetic or citric acid will help preserve its unique color. This delicious cabbage salad for the winter goes perfectly with beets, cucumbers, whole onions and cloves of garlic. Ideal seasonings would be allspice, horseradish root, bay leaf, and garlic.

White cabbage

The most popular for twists, white cabbage is a versatile product that can be prepared with different ingredients to create colorful snacks that look great in photos. Additive options include cucumbers, hot and sweet peppers, apples, and mushrooms. Seasonings include horseradish, garlic, fresh herbs, and currant leaves.

Cabbage salad recipes for the winter

Today, every cook has access to step-by-step recipes for preparing winter cabbage salads with photos and video tutorials. Using them you can easily prepare the most delicious dish, which will become a signature dish for the hostess and will appeal to all guests and family members. It is possible to make a quick cabbage salad for the winter by combining cucumbers, beans, tomatoes, and onions. The Korean recipe will be a savory appetizer, and the most spectacular (as in the photo) is the blue version with eggplants.

With carrots

A traditional light cabbage and carrot salad is easy to prepare for everyone, regardless of ability or skill. To make it, it is better to take the white cabbage variety - the autumn vegetable goes well with carrots, fresh paprika and onions. The salad twist will please your household if you serve it with meat or fish.

Ingredients:

• paprika – 1 kg;
• carrots – 1 kg;
• onion – 1 kg;
• cabbage heads – 5 kg;
• granulated sugar – 0.35 kg;
• vegetable oil – 500 ml;
• vinegar essence - half a liter;
• salt – 4 tbsp.

Cooking method:

1. Chop the heads of cabbage into strips, grate the carrots coarsely, cut the paprika into half rings, and chop the onions.
2. For the marinade, combine vinegar, oil, salt and sweeten.
3. Pour the marinade over the ingredients and stir.
4. Place into jars after sterilization, compact, and seal.

With bell pepper

Cabbage salad with bell peppers for the winter has a bright color and spicy aroma. It is better to take fresh bell peppers for it, which will contrast with white cabbage leaves (prefer red or yellow). Garlic will add spice to the aroma, and the vinegar essence will preserve the dish for a long time, preventing it from becoming moldy or spoiled due to fermentation.

Ingredients:

• cabbage fork – 950 g;
• carrots – 2 pcs.;
• paprika – 2 pcs.;
• garlic – 2 cloves;
• sugar – 40 g;
• salt – 20 g;
• vegetable oil – 85 ml;
• vinegar essence - ¼ cup;
• water – 50 ml.

Cooking method:

1. Finely chop the fork, grate the carrots, lightly mash with cabbage strips.
2. Peel the bell pepper from seeds, cut into strips, and add to the vegetables with salt and sugar. Stir with a wooden spoon, pressing lightly to release the juices.
3. Place in jars with chopped garlic.
4. Heat water, mix with vinegar essence and oil. Pour the boiling marinade into jars and roll up.

With vinegar

A simple tasty dish is cabbage salad with vinegar and sugar, which combines only carrots, garlic and spices. It’s nice to serve the twist with meat or fish dishes, or combine it with chicken or turkey. Cabbage salad for the winter will be appreciated by all guests if you use it as a side dish for baked knuckle - a traditional dish of German and Czech cuisine.

Ingredients:

• head of cabbage – 3 kg;
• garlic – 3 heads;
• carrots – 2 kg;
• water – 7 glasses;
• sugar - glass;
• salt – ½ cup;
• vegetable oil – 0.2 l;
• bay leaf – 4 pcs.;
• black pepper – 13 peas;
• vinegar essence – 200 ml.

Cooking method:

1. Chop the head of cabbage, mix with carrot strips and crushed garlic cloves. Place into jars.
2. For the marinade, mix water with granulated sugar, butter, salt and season with spices. Boil, pour in vinegar essence, boil again.
3. Pour boiling marinade over the products, sterilize for 20 minutes, and roll up.

With carrots and vinegar

Cabbage and carrot salad with vinegar, which is seasoned with fresh onions, has a bright piquant taste. It has a milder flavor due to the use of apple cider vinegar, which adds sweetness and tenderness to the dish. Many people will like this preparation, full of vitamins, because it is so pleasant to eat it in the cold to feel the summer taste of vegetables.

Ingredients:

• head of cabbage – 0.6 kg;
• carrots – 100 g;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• water – 60 ml;
• apple cider vinegar – 5 tbsp;
• vegetable oil – 50 ml;
• salt – 10 g;
• sugar – 20 g.

Cooking method:

1. Chop the head of cabbage, grate the carrots, cut the onion into half rings, and cut the paprika into strips.
2. Make the marinade: pour water, oil into vinegar, add salt, sweeten, and boil.
3. Pour the marinade over the food and cover with a flat plate. Place under pressure.
4. After 11 hours, put into jars and roll up.

Blue Cabbage Salad

A salad with red cabbage, which retains its rich color thanks to the addition of vinegar essence, looks impressive in jars and plates. It is good on its own, with only a small addition of seasonings and spices that set off its spicy taste. The purple variety goes well with cloves, bay leaves and garlic.

Ingredients:

• head of cabbage – 2.5 kg;
• water - liter;
• vinegar – 80 ml;
• salt – 70 g;
• sugar – 70 g;
• bay leaf – 6 pcs.;
• cloves – 10 g;
• black pepper – 10 peas;
• allspice – 10 peas;
• garlic - head.

Cooking method:

1. Chop the red head of cabbage and grind with salt. Cover with a lid and place in the refrigerator overnight.
2. Place seasonings, crushed garlic cloves, and cabbage straws in the jars.
3. Boil water, salt, sweeten, season with vinegar essence.
4. Pour the marinade over the vegetable, sterilize for 15 minutes, and twist.

From fresh

Many housewives will need a recipe for how to prepare a salad of fresh cabbage with onions, paprika and apples. Such an original winter dish will not leave anyone indifferent, because it will combine spiciness, sourness and bitterness. The amount of spices in the preparation is minimal, so the vegetables will retain their original taste and vitamin benefits for the body.

Ingredients:

• heads of cabbage – 5 kg;
• carrots – 1 kg;
• onion – 1 kg;
• bell pepper – 1 kg;
• apples – half a kilo;
• salt – 80 g;
• vinegar - glass;
• vegetable oil – ½ cup.

Cooking method:

1. Chop the heads of cabbage, chop the vegetables, cut the apples into pieces.
2. Mix oil with vinegar essence, salt and sweeten.
3. Mix all ingredients and add marinade.
4. Place into jars and roll up.

Sweet cabbage

Sweet cabbage for the winter has an extraordinary taste, which many will like for its piquancy and delicate aroma. It is good to combine with salted meat products to give the taste greater expressiveness and harmony. This preparation goes well with smoked meats, emphasizing their expressive aroma.

Ingredients:

• cabbage forks – 2.5 kg;
• carrots – half a kilo;
• onion - half a kilo;
• paprika - half a kilo;
• sunflower oil – 200 ml;
• sugar – 150 g;
• vinegar essence – 40 ml;
• salt – 40 g.

Cooking method:

1. Chop the forks into strips, the paprika into strips, the onions into half rings, and grate the carrots.
2. Mix vegetables with vinegar essence, oil, salt and sweeten.
3. Leave to marinate at room temperature for 35 minutes until the juices come out.
4. Place in jars and roll up.

In Korean

Fans of hot and spicy foods will benefit from a recipe for Korean cabbage for the winter, which is distinguished by the bright, pronounced taste of a traditional Asian dish. Grated fresh ginger root and ground coriander will help you. If the latter is not available, a ready-made seasoning for Korean cuisine will help out. Garlic arrows will add spiciness to the preparation, but if they are not there, you can use cloves.

Ingredients:

• heads of cabbage – 1.5 kg;
• carrots – 100 g;
• onion – 100 g;
• ginger root – 10 g;
• dried paprika – 5 g;
• seasoning for Korean dishes - package;
• garlic – 5 cloves;
• sugar – 20 g;
• salt – 10 g;
• vinegar essence – 20 ml.

Cooking method:

1. Cut the heads of cabbage into square slices, chop the onions into half rings, grate the carrots and ginger, crush the garlic cloves.
2. Mix seasoning with paprika, add salt, sweeten, add to vegetables, mash.
3. Transfer to jars and add vinegar.
4. Fill with boiling water and roll up.

With beets

Cabbage with beets and garlic for the winter is considered an incredibly healthy preparation. This vitamin delicacy improves digestion and serves as a source of energy. It can be easily turned into a soup dressing and served hot, used for borscht and side dishes. It is best to serve the preparation with fresh chopped herbs to highlight the delicate taste of pickled products.

Ingredients:

• beets – 1 kg;
• forks – 1 kg;
• onion – 1 pc.;
• vinegar essence – 100 ml;
• sugar – 150 g;
• water – 300 ml;
• salt – 20 g.

Cooking method:

1. Boil the beets, grate coarsely.
2. Chop the forks with a special knife, cut the onion into cubes.
3. Mix vegetables with vinegar essence, pour in chilled marinade from boiling water, add salt and sweeten.
4. Press down with a press and leave for 24 hours.
5. Transfer to jars, sterilize for half an hour, and roll up.

With beans

It is useful to learn how to prepare a cabbage and bean salad, which turns out very beautiful by combining red beans with tomatoes, zucchini and carrots. A canned appetizer can be a side dish for meat, fish, poultry, or serve as an independent dish. In addition, lovers can use it as a seasoning for soup.

Ingredients:

• tomatoes – 1 kg;
• dry red beans – 2 cups;
• zucchini – 1.6 kg;
• heads of cabbage – 1.5 kg;
• onions – 6 pcs.;
• sugar – 1.5 cups;
• vegetable oil – 300 ml;
• vinegar essence – 300 ml;
• salt – 30 g.

Cooking method:

1. Soak the beans in water and cook until soft.
2. Chop the forks and cut the zucchini into strips.
3. Remove the skins from the tomatoes and grind them, chop the onions.
4. For the marinade, mix vinegar with oil, add salt, sweeten, boil, and add vegetables. Simmer for an hour, add beans halfway through.
5. Transfer to jars and roll up.

Canning cabbage for the winter - cooking secrets

To make harvesting cabbage for the winter successful, you should listen to the following tips:

• cabbage salads for the winter involve the use of mid-late or late varieties, dense heads of cabbage with strong leaves without signs of rotting, frostbite, or damage by pests;
• The product goes well with apples, cranberries, lingonberries, and beets;
• The product cannot be marinated in aluminum containers.

Video

In the fall, when the harvest is underway and the price of cabbage drops, housewives begin preparing for the winter. I offer you recipes for preparing preserved cabbage for the winter. Excellent recipes, time-tested and approved by households who always order cabbage recipes every year. In winter, cabbage will be an excellent addition to any dish, both on a regular day and on a holiday table! Cabbage goes well with potatoes and as a snack.

2:9

Excellent preparations for the winter without much hassle.

From this quantity of products, 4 liter jars and 2 0.75 liter jars are obtained. If you don't really like cloves, use less of them.

Ingredients:

White cabbage – 6-7 kg

Carrots - 10 pieces (large)

Salt - 4 tbsp. spoons

Dill seeds - 1.5 tbsp. spoons

For the marinade:

Water - 1 liter

Vinegar 9% – 200 g

Salt - 1 tbsp. spoon

Sugar - 4 teaspoons

Bay leaves - 1-2 pieces (for one 1 liter jar)

Cloves - 4-5 pieces (for one 1 liter jar)

Black peppercorns - 5-6 pieces (for one 1 liter jar)

Allspice - 2 pieces (for one 1 liter jar)

Preparation:

We clean the cabbage heads from the top leaves and chop them, put the cabbage in a large bowl.

Wash the carrots, peel and grate on a coarse grater. Then add to the shredded cabbage, sprinkle with salt and dill seeds. Stir, pressing lightly so that the cabbage releases juice. Cover and leave for 2-3 hours.

Preparing the marinade:

Pour the resulting cabbage juice into the pan; we will need about 1.5 liters of it. Therefore, if you have less cabbage juice, add water to the required volume. Add salt and sugar to the saucepan with juice. When it boils, skim off the foam and add vinegar.

Wash the jars thoroughly, put spices and cabbage in them. We compact it. Pour in hot marinade and cover with lids.

We sterilize 0.5 liter jars for 20 minutes, 1 liter - 30. After sterilization, roll up the jars, turn them upside down and wrap them up.

You can store it in a regular city pantry.

Rolling cauliflower

I would like to offer one of the options for simple and quick rolling of cauliflower. To diversify the taste and add spiciness, I use vegetables and hot peppers. To make cauliflower look beautiful both in jars and on the table, add chopped carrots and bell peppers to it. Carrots can not only be cut, but also grated to prepare vegetables in Korean, and bell peppers can be chopped not only into cubes, but also into strips. Experiment with the look and taste, add a couple of clove buds to each jar, then the aroma will be even more attractive.

Ingredients:

Cauliflower – 1 kg

Bell pepper - 1 piece

Carrots - 1 piece

Hot pepper - 1-2 pieces

Bay leaf - 1 piece

Water - 1 liter (for marinade)

Salt - 3 tbsp. spoons (without slide)

Sugar - 3 tbsp. spoons (without slide)

Vinegar 9% – 40 ml

Preparation:

Disassemble the cabbage into inflorescences; we don’t need the stalk; boil the cabbage in boiling water (3-4 minutes). Place on a sieve and let the water drain. Cut the bell pepper into cubes. Cut the carrots into as thin slices as possible. Place some peppers and carrots at the bottom of a sterile jar. Fill a third of the jar with cabbage. Next - again peppers and carrots, cabbage. Place a bay leaf on the jar and 1-2 hot peppercorns. Prepare a marinade from water, vinegar, sugar and salt. Bring it to a boil, pour boiling into jars. Roll up the jars with sterile lids and wrap them in a warm blanket for a day. After which the preservation can be transferred to a cool place for long-term storage.

If I suddenly need to cook borscht, cabbage soup or a side dish very quickly, I open a can of canned cabbage in a matter of seconds and - voila! I think many housewives will agree that if time is running out, this is much better than peeling, chopping and cooking fresh cabbage. So I think the recipe for canned cabbage will find its fans.

We will need:

Cabbage - 3 kg

Water - 1 liter

Salt - 50 grams (per 1 liter of water)

Sugar - 60 grams (per 1 liter of water)

Bite 6% – 120 ml (per 1 liter of water)

Bay leaf - 2-3 pieces

Allspice peas - 3-5 pieces

Preparation:

For cooking, it is better to take small heads of cabbage with leaves that have not yet had time to harden. We'll remove the top ones. Cut and shred the cabbage. There is no point in especially chopping - cut as you are used to doing for borscht. Mash the cabbage a little with your hands.

If you decide to add carrots, wash them, peel them and grate them on a coarse grater. Mix with cabbage.

Wash the jars thoroughly, add bay leaves and allspice to the bottom, pack the cabbage tightly - approximately up to the shoulders.

Preparing the filling:

Boil water, dissolve salt and sugar in it, add vinegar and spices.

Pour in the cabbage and set the jars to sterilize - 3-liter jars for 25-30 minutes, 2-liter jars for 20 minutes. Then we roll up the jars, turn them over and wrap them in a warm blanket. The next day it can be sent to the cellar or pantry for storage.

Canned cabbage soup - with this simple homemade preparation, you can prepare a delicious lunch for the whole family at any time of the year in a matter of minutes!

Such cabbage soup can also be prepared from sauerkraut, but I like it better with fresh cabbage, especially since there is no shortage of sauerkraut in winter. The recipe for making canned cabbage soup is not much different from other similar preparations and will not cause much trouble. And they are very convenient to use - just throw the contents of the jar into a pan with boiling broth, add a few potatoes and in 15 minutes you have the most Russian soup ready!:)

Ingredients:

Cabbage - 1 kg

Carrots - 1 piece

Onions - 2 pieces

Garlic - 4-5 cloves

Tomato paste - 4 tbsp. spoons

Greens - to taste

Vegetable oil - to taste

Hot pepper - 1 piece

Salt - to taste

Sugar - to taste

Allspice peas - to taste

Remove the outer leaves from the cabbage and chop finely. Peel the onion and cut into half rings (or finely, if you prefer), peel and grate the carrots. Peel and chop the garlic. Carefully peel the peppers (remove the seeds) and cut each into 3-4 pieces. Wash, dry and chop the greens. Fry the onion in heated vegetable oil, then add the carrots. Add cabbage, tomato paste, salt and sugar (the amount of sugar depends on the tomato paste - be sure to try it!), add a little water and simmer over medium heat until tender. 5 minutes before the end of cooking, add the herbs and garlic. Throw a piece of hot pepper and a few peas of allspice into the bottom of clean jars. Place cabbage soup in jars, add 1 tablespoon of vinegar to each 0.5 liter jar, cover with sterile lids and sterilize 0.5 liter jars for 10 minutes. Roll up the lids, turn over, wrap. After cooling completely, move to a cool, dark place.

Cabbage salad for the winter

Cabbage salad in the cold season will cheer up even the most inveterate grumbler. And with warm potatoes or a gorgeous chop it’s simply delicious!

Ingredients:

White cabbage - 1.5 kg

Bell pepper – 2 kg

Tomatoes – 2 kg

Carrots - 0.5 kg

Onions - 0.5 kg

Sugar - 1 glass

Sunflower oil - 0.5 cups

Vinegar 9% - 1 tbsp. spoon

Parsley (bunch) - 1 piece

Salt - to taste

Black pepper (peas) - 1 teaspoon

Preparation:

1. Wash and peel all vegetables thoroughly: cabbage, sweet bell peppers, tomatoes, carrots, onions and parsley.

2. Chop the cabbage into thin strips.

3. Grate the carrots.

4. Cut the pepper into strips.

5. Cut the tomatoes into slices.

6. Finely chop the onion and parsley.

7. Mix all the chopped vegetables in a large bowl, add sugar, sunflower oil, salt. Mix everything again and let it brew for an hour.

8. While the salad is infusing, wash and sterilize the jars and lids for 10-15 minutes.

9. After the salad has been left for an hour, boil it in a saucepan with pepper (peas) and a spoon of vinegar. Let it simmer for 15.10 minutes. Then place in jars and roll up, cover with a warm blanket on top. After the night, send to the cellar or other cool place.

Cabbage for the winter in pieces

During the harvesting season, every successful recipe is literally worth its weight in gold. I suggest taking note of this time-tested and fairly simple recipe for sliced ​​cabbage for the winter.
If desired, you can use much more spices to make the cabbage taste more intense. Carefully marinated, it turns out very tasty and moderately spicy.

Ingredients:

Cabbage - 4-6 pieces

Garlic – 20 cloves

Salt - 3 tbsp. spoons (marinade for 1 jar)

Sugar - 2 tbsp. spoons

Allspice - 2-3 pieces

Bay leaf – 1 piece

Dill seeds - 1 tbsp. spoon

Vinegar - 3 tbsp. spoons

Water - 1.5 liters (per three-liter jar)

Preparation:

Take a medium sized cabbage and remove the top leaves. Using a sharp knife, cut in half and remove the stem.

Cut each half into medium pieces. There is no need to chop it, but cut it so that the pieces can easily be put into a jar.

Garlic, about 3-4 cloves per jar. Peel it and grind it lightly.

Fill each sterilized jar with pieces of cabbage, placing them quite tightly.

Place garlic in each jar, pour boiling water over it and let stand for about 10 minutes, covering with lids.

Preparing the marinade:

To do this, combine water, salt, sugar and bring to a boil, allow the sugar and salt to dissolve properly.

Carefully drain the hot water from the jars, and add peppercorns, dill, bay leaves, and vinegar to the jar.

Pour boiling marinade and roll up. Turn the jars upside down and leave until completely cool.

A quick and simple recipe for pickled cabbage for the winter, very tasty and healthy - for you! The dish can be prepared in literally half an hour, and in winter you will have a very tasty preparation! Try it, you won't regret it! The recipe is very simple, because the cabbage will be pickled in a jar: there is no need to cook the marinade separately.
The proportions here are indicated for one three-liter jar.

Ingredients:

Cabbage - 1 piece

Carrots - 1 piece (or two small ones)

Peppercorns - 4 pieces

Bay leaf - 2-3 pieces

Garlic - 3 cloves

Salt - 2 tbsp. spoons

Sugar - 1 tbsp. spoon

Vinegar 9% - 8 teaspoons

Preparation:

Place all the spices in a three-liter sterile jar, except salt, sugar and vinegar.

Cut carrots into slices, cabbage into medium pieces.

Lay out cabbage and carrots in layers up to the very neck of the jar. Place tightly: under the influence of the marinade, the mass will fall off. Pour salt and sugar on top, pour vinegar.

Fill with boiling water and roll up the lids. Wrap in a blanket until it cools completely!

Cabbage solyanka for the winter

My recipe for cabbage solyanka for the winter does not involve pickling, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads, as a filling for pies, as a base for soup or as an appetizer for meat dishes.

Ingredients:

White cabbage – 3 kg

Carrots – 2 kg

Onions – 2 kg

Tomatoes – 2 kg

Salt - 2 tbsp. spoons

Sugar - 1 tbsp. spoon

Vegetable oil - 0.5 l

Vinegar - 1 tbsp. spoon

Black peppercorns - 1 teaspoon

Bay leaf - 3-4 pieces

1. We tear off the top leaves of the cabbage and chop it finely.

2. Wash the carrots, peel and grate on a coarse grater.

3. Peel the onion and cut into half rings.

4. Tomatoes must be cut into slices. Some people leave the skin on the tomatoes, but I recommend peeling them off. To do this, put the tomatoes in boiling water for 4-5 minutes. The skin will come off easily. Then cut the tomatoes into slices. Don't forget to cut out the stem.

5. Place the vegetables in a saucepan, add salt, sugar, and butter. Mix thoroughly but gently. Then simmer on low heat for two hours. They should be stewed thoroughly.

6. At the end of cooking, add a few bay leaves, peppercorns and vinegar to the vegetables. Stir.

7. Place the hot hodgepodge into sterilized jars and roll up.

Spicy cauliflower for the winter

The recipe for spicy cauliflower for the winter will give you another idea on how you can prepare this delicious vegetable for the winter. It turns out to be a cool preparation - in winter they simply sweep it off the plates!

Ingredients:

Cauliflower - 1 piece (medium head)

Fresh dill - 20 grams

Hot pepper - 1 piece

Garlic - 6-7 cloves

Peppercorns - 9 pieces

Salt - 50 grams Sugar - 50 grams

Vinegar 9% – 50 grams

Preparation:

Pour water into a saucepan and put it on fire. When it boils, place a whole head of cauliflower in the pan and cook for 5-7 minutes. Then drain the water and wait until the cabbage cools a little.

While the cabbage is cooling, we can peel the garlic. We will need approximately one head.

Cut red hot pepper into small pieces.

When the cabbage has cooled, we need to disassemble it into inflorescences and put them in jars.

Add red pepper, peppercorns, fresh parsley and garlic to the cabbage.

Bring water to a boil in a saucepan and pour in our jars, leave for a couple of minutes, and then pour the water back into the saucepan. Then bring it to a boil again, pour it into jars, leave for a few minutes, and drain. Now add salt and sugar to the pan, bring to a boil again, turn off the heat and pour in vinegar. Pour the resulting brine into jars and close the lids.

Wrap the jars in a blanket and wait until they cool down, and they should be stored in a cool room.

Cabbage, sweet pepper, carrot and onion salad

This salad is a good appetizer; it is also eaten as a side dish for meat and fish dishes.

We will need For 1 0.5 liter jar:

White cabbage - 200 g

Carrots - 30 g

Onion - 30 g

Pepper - 60 g

Salt - 20 g

Vinegar 6% - 70 ml

Vegetable oil - 80 ml

Greens - 10 g

White roots - 30 g

Preparation:

We clean the cabbage, remove the stalk, and chop the shavings to a width of no more than 0.5 cm.

Wash the sweet pepper, remove the stems and seeds, and cut into pieces 0.5 cm wide.

Wash the carrots, peel them, and cut them into noodles 2.5-3 cm long, 0.5-0.7 cm thick.

Peel the onion and cut into thin slices (up to 0.5 cm).

Wash the greens (parsley, celery, dill and cilantro), let them drain and chop finely.

Hunter's salad from green tomatoes for the winter

Hunter's salad is a recipe for a good appetizer, which has helped me out more than once when I lack time to quickly set the table.

Hunter's lettuce is usually canned at the end of the harvesting season, when winter cabbage is already ripening, but the last cucumber hooks are still available. And an obligatory component of this salad are unripe tomatoes, taken from the bush due to the already cold nights.

Sometimes I make the same salad without adding cabbage, I like it even better.

We will need:

Green tomatoes - 200 grams

Cucumbers - 200 grams

Head cabbage - 300 grams

Bell pepper - 200 grams

Carrots - 100 grams

Onion - 1 pc.

Garlic - 1 clove

Parsley, dill - a small sprig

Salt - to taste (the salad should seem slightly salty)

Vinegar 9% - 4 tbsp. spoons

Vegetable oil - 2 tablespoons

Preparation:

Wash and peel all vegetables.

Cut the carrots into medium-sized strips. It is better not to use graters; grated vegetables turn out soft.

Finely chop the onion.

Publication date: 09/04/2018

Now, during the cabbage ripening season, the issue of canning arises. Not everyone has the opportunity and place to store heads of cabbage, so it’s better to immediately stock up on jars of your favorite snack. This preparation is one of the few that is extremely beneficial for health. Cabbage and its juice strengthen the immune system with vitamins and minerals. And, of course, few people will refuse to crunch it.

And in the last issue, we already looked at several recipes for crispy and juicy cabbage for the winter. Be sure to watch... And today we will discuss more interesting, tasty recipes for salted cabbage and the secrets of its preparation. Even if this is your first time preparing this snack, you can easily handle it. Try it!

This dish is truly versatile. You can eat it just like that, putting it out of the jar in a salad bowl. Season with oil and onions and you will have a delicious salad. In addition, it can be used in soups and savory baked goods. It’s not for nothing that sauerkraut and salted cabbage used to be considered one of the main dishes in Russian cuisine.

• How to preserve cabbage for the winter in 3 liter jars
• Recipe for canning cauliflower at home
• Pickling and canning cauliflower
• Canned cucumbers with cabbage for the winter in jars
• Is it possible to preserve early cabbage for the winter?
• How to preserve cabbage deliciously? Cooking secrets

How to preserve cabbage for the winter in 3 liter jars

Now we will marinate the cabbage into pieces to preserve it for the winter. If it is not very cool in the basement, cellar or balcony (where the preparations are stored), then additional vinegar can be added directly to the pan with the marinade. This should be done at the rate of 1 tablespoon of 70% vinegar per 1 liter of brine. Despite the presence of a small amount of ingredients for preparation, the snack turns out to be very tasty.

Ingredients:

• 3-4 medium forks of cabbage;
• one and a half teaspoons of 70% vinegar essence.

For 1 liter of marinade:

• half a glass of granulated sugar;
• 2 level tablespoons of salt;
• mustard seeds and peppercorns at your discretion.

From this amount of cabbage we got 5 three-liter jars of snacks. Each jar contains approximately 1.5-2 liters of brine.

Step-by-step description of the recipe:

1.First of all, you need to prepare the container. Glass jars and iron lids must be sterilized.

2. Free the cabbage from the stalk and limp leaves. Cut into pieces that will be convenient to put in a jar. Fill all the jars with them, pressing them tightly.

3. While you are chopping the cabbage, boil the water for the brine. As soon as it boils, you need to dissolve salt and granulated sugar there. Add pepper and mustard, but this is optional. If you don't have these ingredients, you can do without them. As soon as the grains of sand are completely dissolved in the water, remove from heat. Fill all jars with hot marinade.

4. After this, add one and a half teaspoons of vinegar essence to each of them. Cover with iron lids and immediately seal them tightly. The workpiece does not require additional boiling.

5. After rolling, be sure to turn the jars upside down. This is necessary so that the vinegar disperses faster. In addition, they need to be covered with a blanket and left until the next morning. This will serve as a kind of bath for the cabbage and it will cool slowly and evenly all this time. It is not surprising that it will still be warm the next morning.

6. The next day, the jars can be safely moved to the cellar, balcony or refrigerator. They will sit in a cool place all winter unless you eat them first.

Recipe for canning cauliflower at home

Cauliflower can also be prepared for the winter in a very tasty and simple way. I suggest doing it beautifully as well. It turns out a real bouquet of aromas and colors. Try it yourself!

Ingredients:

• 2 kilograms of cauliflower;
• 1.2 kilograms of ripe tomatoes;
• 300 grams of sweet pepper;
• a glass of oil;
• half a glass of granulated sugar;
• 50 grams of salt (adjust to taste);
• 100 grams of garlic;
• half a glass of six percent vinegar;
• parsley - a small bunch.

Step-by-step description of the recipe:

1. Cut the head of cabbage into small inflorescences. Rinse them thoroughly and blanch in boiling water for 3-5 minutes.

2. Rinse tomatoes and peppers. Remove the seeds and tail from the latter. Peel the garlic and wash the parsley. Finely chop all these products and transfer them to a stewing container, and pass the tomatoes through a meat grinder.

Vegetables can also be minced, along with tomatoes, if you want a more even consistency of the sauce. This procedure does not apply to cabbage.

3. Add everything according to the list except vinegar and simmer over low heat for half an hour. After this, add cabbage inflorescences and continue simmering for another 3 minutes. Add vinegar and remove from heat.

4. Banks must first be sterilized. The lids also need to be boiled. Pour the salad all the way to the neck.

5. Line the bottom of the pan with a cloth napkin. Place all the jars and fill with water, a little more than halfway. Put on fire and boil for about half an hour. Then carefully remove with special tongs and seal. Cool upside down, covering with a warm blanket.

6. The next day, the cooled jars can be moved to the basement.

Pickling and canning cauliflower

Another delicious cauliflower recipe. It turns out very crispy and aromatic. Moderately hot, sour and piquant. Try it too!

Ingredients:

• 3 kilograms of cauliflower;
• 4 heads of garlic;
• 2 bunches of parsley (preferably curly);
• 3 carrots;
• 3 hot red peppers.

For the marinade:

• one and a half liters of water;
• a glass of sugar;
• a glass of vegetable oil;
• 3 tablespoons salt;
• a glass of nine percent vinegar.

From this amount of products you get 5 jars with a nominal value of 700 grams of a delicious snack.

Step-by-step description of the recipe:

1.Vegetables must first be prepared. Separate the head of cabbage into bouquets. If the inflorescences turn out to be too large, they can be cut into several parts, depending on the size. Peel the garlic. Rinse all ingredients thoroughly.

2. It is better to choose curly parsley. This is exactly what it is, it does not become limp or fall apart during marinating. Place the greens in an even layer on the bottom of a plastic or glass dish (the main thing is not to use aluminum).

3. Next will be garlic cut into slices.

4. Cut the carrots into circles and place in a third layer.

5. Peel the pepper and cut into pieces. Cauliflower will lie on this bright and fragrant pillow.

6. Place it in an even layer on the vegetables.

7. Meanwhile, you need to cook the marinade from all the other ingredients. Add vinegar at the very end. After boiling, immediately remove from heat.

8. Pour hot brine over the vegetables, cover with a plate or board and place pressure on them. At first, the marinade will not cover all the cabbage at once. But soon she will release juice and it will fill the entire contents. Leave for a day.

9. You may notice that the brine has become slightly cloudy. There is nothing wrong with this, because the cabbage was fermented. Place vegetables in clean and sterile jars and pour brine evenly over them.

10. Place all the jars in a saucepan lined with a towel and pour water up to the shoulders. As soon as the water begins to boil, boil them for 20 minutes. Then carefully remove the jars and seal them. Leave them upside down to cool until the next morning, first cover with a towel. Then move it to the basement or cellar.

Canned cucumbers with cabbage for the winter in jars

We will prepare a very tasty assortment of cabbage and cucumbers right now. The spicy marinade provides the vegetables with a wonderful aroma. In winter it is very nice to crunch on such a snack. It will be a wonderful decoration for both the holiday and dinner tables. Admire it! Do you love both cabbage and cucumbers equally? Then this recipe is for you.

Ingredients for two one and a half liter jars:

• a kilogram of cucumbers (preferably smooth and beautiful);
• half a kilo of cabbage (preferably late varieties);
• any spices (cherry leaves, currants, horseradish roots and leaves, dill caps, etc., peppercorns and cloves).

For the marinade:

• one and a half liters of water;
• 4 tablespoons granulated sugar;
• one and a half tablespoons of salt;
• 130 grams of nine percent vinegar.

Step-by-step description of the recipe:

1.The spices that you have prepared for harvesting should be placed at the bottom of the jars. They, in turn, must be sterilized. Adjust the amount of leaves, herbs and seasonings to taste. I put a couple of cherry and currant leaves, 3-4 cloves of garlic, a small horseradish root (chopped), its leaf and 1-2 garlic umbrellas. In a one and a half liter jar you can put 5 peppercorns and 3 cloves.

2. Wash the cucumbers and soak in ice water for 2-3 hours (the longer the better). Then remove the butt and place them in jars in one layer. As I already said, it is better to choose small and strong fruits.

3. Cut the head of cabbage into 4 parts, and then into pieces of such a size that it is convenient to place in jars.

4. Place cabbage in a second layer. This needs to be done more closely. Thus, add vegetables to the top. If you prefer salted cabbage, add more of it or vice versa.

5. Prepare a marinade from the required ingredients, only add vinegar at the end. There is no need to boil it, just bring it to a boil. Fill the jars with hot brine to the very top. Cover with a lid and boil in a saucepan of water for 15 minutes.

6. Then you need to seal the jars with roofs and turn them over. Cover with a towel and leave until morning. During this time they will cool down and can be put away in the cellar.

Is it possible to preserve early cabbage for the winter?

Many people believe that it is not worth harvesting early varieties of cabbage for the winter. This statement is not entirely true. Indeed, this cabbage is not the best option for preparations. However, if you cook it correctly, it will turn out no worse than the later one.

Dishes made from early cabbage are rich in vitamins and minerals. Eating them is not only very tasty, but also healthy. Why some people hesitate to cook early salted cabbage is due to a lack of elasticity. When stored for a long time, it quickly loses its shape and becomes soft. That is, the crispy snack is unlikely to last until next spring. However, the dish will still be delicious.

How to preserve cabbage deliciously? Cooking secrets

To make your appetizer perfect, you need to choose the right cabbage for it. It is better to choose mid-season or late varieties. They are denser and the salad will be crispier. In order to save money, prudent housewives use large heads of cabbage for pickling, because the output will be fewer withered leaves.

After you have chosen the right cabbage, you need to decide on the harvesting method. You can do this in two ways:

1. Mash with your hands until juice forms along with salt and put under pressure. So she herself will marinate in her juice. This is called pickling or pickling.
2. Pour in brine and leave for a while in a suitable container. This is how cabbage is pickled.

In addition to carrots, the salad can be supplemented with cranberries, plums, apples, lingonberries or beets. As spices you can use allspice, dill umbrellas, parsley, mustard seeds and other seasonings.

Salt is the most important addition to cabbage in this dish. If you take less, the salad will be bland and tasteless. An excess will also adversely affect the taste. The optimal ratio is 200 grams of salt per ten kilograms of cabbage.

Also remember a couple of tips:

1. To make the cabbage as crisp as possible, do not press it too hard. Simply mix it with salt and spices, mashing it slightly. Also, for the best crunch, do not place the jars in the cold. Once melted, the salad will be soft.
2. During the entire infusion period, you need to pierce the salad several times to the very bottom. This will ensure the release of oxygen and the dish will not taste bitter. Adding a little fruit juice or cucumber pickle will make the taste more pleasant.
3. Covering the workpieces with a cloth moistened with alcohol will prevent mold from forming.

Sauerkraut is a great thing! It can be served as an appetizer or side dish. Prepare delicious cabbage soup? She comes to the rescue again. Pies, kulebyaki and other savory baked goods - all this can be made using cabbage salad.

Even doctors dictate its miraculous properties to us. So, if you are still in doubt about where to put the cabbage, don’t hesitate to ferment it for future use.

I wish you easy preparations and long storage! See you again!