Red cabbage not only looks brighter than white cabbage, but also has a more remarkable composition. It contains a lot of anthocyanins - natural antioxidants that prolong youth, protect blood vessels, and prevent the occurrence of cancer. They give the vegetable a purple hue and a slight bitterness. Otherwise, the composition of white and red cabbage is similar, only the latter has harder leaves, as it contains more fiber. Red cabbage salads are healthy, look bright and appetizing, and have a pleasant taste with spicy notes. They can be included often in the diet, and they will not get boring, since the recipes for these snacks are quite varied.

Cooking features

Even an inexperienced cook can prepare a red cabbage salad, but to make the appetizer tasty, you need to take several points into account.

• Not everyone likes the bitter taste inherent in red cabbage. There are several ways to get rid of it. One option is to salt the shredded cabbage, mash it well with your hands, and drain the juice. The second way is to pour boiling water over the chopped cabbage for 15–20 minutes. As a result, it will become not only sweeter, but also softer.
• Red cabbage should not be chopped coarsely. This vegetable contains a lot of fiber, and large pieces of it will be too tough, not very pleasant to chew, and more difficult for the body to absorb.
• When choosing cabbage for a salad, preference should be given to small heads of cabbage: they contain more vitamins.
• Remove the top leaves from a head of red cabbage before cooking. They are lethargic and sometimes very bitter.
• To preserve the bright color of cabbage, add vinegar or lemon juice to salad dressings.
• Most often, red cabbage salads are seasoned with vegetable oil mixed with apple or table vinegar, but there are many more options for suitable dressing. To add additional flavors, you can add mustard, nuts, lemon juice, balsamic vinegar, and honey to the sauce. The basis of the dressing can be not butter, but mayonnaise, yogurt, sour cream.

Red cabbage goes well with all vegetables, as well as corn, beans, green peas, eggs, nuts, meat and even herring, which makes it possible to prepare snacks from it that are not very similar to each other in taste, allowing the cook to experiment by changing their composition.

Simple red cabbage salad recipe

• purple onion – 100 g;
• table vinegar (9 percent) – 20 ml;
• vegetable oil – 40 ml;
• water – 40 ml;
• salt - to taste.

Cooking method:

• Mix water with two teaspoons of vinegar.
• Peel the onion, cut into thin half rings or quarter rings, place in the prepared vinegar solution, leave for 10–15 minutes.
• Wash the cabbage and remove the top leaves. Finely chop the vegetable, add salt, crush with your hands, leave for 5 minutes, drain the juice.
• Squeeze the onion and combine with cabbage.
• Mix the oil with the remaining vinegar and season the salad.

This version of red cabbage salad is one of the easiest to prepare. It can be served as an independent snack or instead of a side dish for meat dishes.

Red cabbage salad with garlic and sesame seeds

• red cabbage – 0.3 kg;
• garlic – 3 cloves;
• sesame seeds – 20 g;
• soy sauce – 20 ml;
• vegetable oil – 40 ml;
• apple cider vinegar (6 percent) – 10 ml.

Cooking method:

• Wash the head of cabbage, removing the top leaves. Dry with a kitchen towel, chop finely and place in a bowl.
• Boil water, pour boiling water over the cabbage, leave for 15 minutes, squeeze.
• Finely chop the garlic with a knife, add to the cabbage, stir.
• Combine oil, soy sauce and vinegar, whisk. You can add half a teaspoon of melted honey or sugar.
• Season the salad with the prepared liquid mixture, transfer to a salad bowl or onto a dish.
• Lightly fry the sesame seeds in a dry frying pan - this will enhance the nutty notes in their aroma.
• Sprinkle the salad with sesame seeds and serve.

This version of the red cabbage appetizer will appeal to fans of oriental cuisine.

Red cabbage salad with apple, celery and walnuts

• red cabbage – 0.3 kg;
• celery stalks – 100 g;
• apple – 0.2 kg;
• ground red pepper - a pinch;
• walnut kernels – 30 g;
• lemon juice – 40 ml;
• olive oil – 60–80 ml;
• sugar – 5–10 g;
• salt (optional) - to taste.

Cooking method:

• Finely chop the red cabbage and pour boiling water over it. After 15 minutes, drain the water and squeeze out the cabbage.
• Wash and peel the apple. Cut out the core. Coarsely grate the pulp, mix with a tablespoon of lemon juice, and add to the cabbage.
• Wash the celery stalks and remove any coarse fibers. Cut the celery into thin pieces and combine with the apple and cabbage.
• Mix the remaining lemon juice with pepper and sugar. Add oil, beat with a whisk.
• Season the salad with the prepared sauce and place it in a heap on a plate.
• Grind the nuts using a blender or masher and sprinkle them on the salad.

The unusual sweet and sour taste of this salad with spicy notes is mesmerizing. It will appeal not only to supporters of healthy eating.

Red cabbage salad with ginger and carrots

• red cabbage – 0.4 kg;
• carrots – 150 g;
• ginger root – 40 g;
• cilantro – 20 g;
• table vinegar (9 percent) – 100 ml;
• sugar – 100 g;
• water – 100 ml;
• salt – 20 g;
• chili pepper – 10 g;
• vegetable oil – 60 ml.

Cooking method:

• Dilute vinegar with water, mix with salt and sugar.
• Peel the ginger root and grate it.
• Remove seeds and membranes from the pepper and chop it as finely as possible.
• Add ginger and pepper to the marinade and stir.
• Chop the cabbage, pour in the marinade, cover with a plate, and place a jar of water on top. Put it in the refrigerator.
• After 3 hours, rinse the cabbage and let it dry.
• Peel the carrots, grate them for Korean salads, or cut them into thin strips.
• Mix with cabbage.
• Season the salad with oil.
• Before serving, garnish with cilantro leaves.

The salad according to this recipe is spicy and tastes like Korean snacks.

Red cabbage salad with tomatoes and bell peppers

• red cabbage – 0.3 kg;
• red onion – 75 g;
• tomatoes – 0.2 kg;
• bell pepper – 0.2 kg;
• fresh parsley – 20 g;
• fresh dill – 20 g;
• arugula – 20 g;
• lemon juice – 30 ml;
• olive oil – 40 ml;
• salt - to taste.

Cooking method:

• Shred the cabbage. Add salt, remember with your hands, leave for 10 minutes. Drain off the juice.
• Peel the onion, cut into thin half rings, add to the cabbage.
• Remove the seeds from the pepper, cut into quarter rings, and add to the cabbage and onion.
• Wash the tomatoes and pat dry with a napkin. Remove the seals around the stems. Cut into thin slices. Add to other vegetables.
• Coarsely chop the greens and place in a container with the remaining ingredients.
• Prepare a dressing with lemon juice and olive oil. It can be salted and peppered.
• Dress the salad before serving and place in a beautiful vase.

To prepare this salad, you can use cherry tomatoes. It can be supplemented with halves of quail eggs, and add a spoonful of Dijon mustard to the dressing for piquancy.

Red cabbage salad with egg and corn

• red cabbage – 0.3 kg;
• chicken egg – 2 pcs.;
• canned corn – 100 g;
• fresh herbs, salt, pepper - to taste;
• mayonnaise - to taste.

Cooking method:

• Chop the cabbage as finely as possible, pour boiling water over it, and drain the water after 10–15 minutes. Give it a chance to dry.
• Hard-boil the eggs, cool under running cold water, peel, cut into small cubes, and add to the cabbage.
• Open the can of corn, drain the liquid from it, and pour the grains into the cabbage and eggs.
• Finely chop the greens and add to the rest of the ingredients. Green onions or wild garlic will fit very well into the recipe.
• Season the appetizer with mayonnaise.

The appetizer will acquire an interesting taste if it is supplemented with lightly salted herring or canned fish. Mayonnaise can be replaced with sour cream, but then it wouldn’t hurt to add a little mustard and lemon juice.

How to decorate red cabbage salad

The rich and noble color of red cabbage can be emphasized by correctly arranging a salad made from it when serving. Below are several simple options for decorating such snacks.

• Any salad made from fresh vegetables looks brighter and fresher if it is laid out on lettuce leaves and decorated with sprigs of fresh herbs.
• Red cabbage goes well in color with contrasting yellow and orange produce. A salad made from it can be decorated with egg slices placed around the perimeter, boiled carrot roses, corn kernels, and lemon slices.
• The products included in the red cabbage salad can be arranged on a plate in sectors, alternating with the main ingredient. Pour the sauce into the center of the dish. This salad should be stirred after it has been served, so that guests have time to admire it.

By placing the red cabbage salad in glasses or bowls, you can serve it to the holiday table. This design option for snacks is considered modern.

Red cabbage salads have a unique taste, are attractive, easy to prepare and very healthy. If you are looking after your health, you should include them in your diet more often.

To diversify their diet, many housewives improve the art of cooking. Try preparing delicious and healthy dishes using red cabbage, which can be purchased in stores all year round.

A vitamin salad, which is very simple to make and has an unusual taste, will help increase your tone on winter days. It turns out sweet and sour, crispy and bright.

Ingredients:

• red cabbage - 0.5 fork;
• mayonnaise – 3 tbsp. spoons;
• onion – 55 g;
• greens – 12 g;
• sea ​​salt – 5 g;
• sour cream – 2 tbsp. spoons;
• sugar – 12 g;
• carrots – 55 g;
• cucumber – 120 g;
• bell pepper – 55 g.

Preparation:

1. Chop cabbage and onion. Cut the cucumber into cubes. Chop the pepper. Grate the carrots. Chop the greens.
2. Sprinkle with salt. Mix. Stretch with your hands. Sprinkle with sugar.
3. Pour mayonnaise into sour cream. Mix. Pour over vegetables. Mix.

Corn salad recipe

Red cabbage dishes are varied. Salads are especially delicious. With corn, the dish becomes more colorful and festive.

Ingredients:

• red cabbage – 420 g;
• salt;
• onion – 260 g;
• dill – 15 g;
• horseradish – 25 g;
• parsley – 15 g;
• citric acid – 2 teaspoons;
• corn – 220 g;
• vegetable oil – 6 tbsp. spoons

Preparation:

1. Chop the cabbage. Place in a colander. Pour boiling water over it. Cool. Sprinkle with salt, grind and stir.
2. Finely chop the onions.
3. Grate horseradish and mix with salt.
4. Combine products. Fill with oil. Stir.
5. Sprinkle citric acid, chopped herbs and corn on top.

Salad with raisins and red cabbage

To make the cabbage softer, immediately after shredding, add salt and mash it with your hands.

Ingredients:

• red cabbage – 0.5 fork;
• rosemary - sprig;
• carrots – 2 pcs.;
• raisins – 5 tbsp. spoon;
• olive oil – 4 tbsp. spoons;
• apple – 2 pcs.;
• lemon juice;
• celery root – 2 pcs.;
• radishes – 3 pcs.;
• seeds – 3 tbsp. spoons of sunflower.

Preparation:

1. Grate the carrots using a coarse grater.
2. Finely chop the apples.
3. Shred the cabbage.
4. You will need celery and radishes in circles.
5. Mix prepared products. Pour in the seeds. Add raisins. Drizzle with juice and oil. Mix. Garnish with rosemary.

Vegetable hodgepodge for the winter

This variation produces quick-cooking pickled cabbage that retains its freshness until spring.

Ingredients:

• red cabbage – 1700 g;
• olive oil – 55 ml;
• sweet red pepper – 650 g;
• sugar – 35 g;
• onion – 370 g;
• wine vinegar – 30 ml;
• tomatoes – 320 g;
• salt – 10 g;
• hot pepper – 110 g;
• garlic – 5 cloves;
• parsley – 85 g.

Preparation:

1. Finely chop the head of cabbage. Chop the pepper pulp. Slice the onion into half moons.
2. Pour boiling water over the tomatoes. Remove the skin. Slice. Grind the hot pepper and herbs.
3. Prepare a pan with thick walls. Heat. Pour in olive oil. Warm up. Place onion. Simmer for five minutes.
4. Throw in the cabbage. Next are sweet and bitter peppers. Add tomatoes and parsley. Add salt. Add sugar.
5. Pass the garlic through a garlic press and add to the cabbage.
6. Cover with a lid. Put it out.
7. Then pour in vinegar. Simmer for eight minutes.
8. When hot, place in pre-sterilized jars.

Pork stew

The dish is hearty and tasty. We bring to your attention the Danish version of cooking.

Ingredients:

• pork – 2100 g shoulder;
• pickled cucumbers – 3 pcs.;
• salt – 2 teaspoons;
• red cabbage – 1100 g;
• water – 1100 ml;
• potatoes – 1100 g;
• vegetable oil – 45 ml;
• sugar – 4 teaspoons.

Preparation:

1. Place the oven on preheat (200 degrees).
2. Place a spatula into the mold. To fill with water. Place in the oven. Simmer for half an hour. Take out a piece of meat. Make cuts across and lengthwise. Rub with salt.
3. Return to oven. Switch the mode to 140 degrees. Leave for one and a half hours.
4. Shred the cabbage. Place in a saucepan.
5. Add potato wedges. Pour in the oil. Add some salt. Cover with a lid. Simmer until the vegetables are ready.
6. Slice the cucumbers. Send to cabbage. Mix. Add sugar. Mix.
7. Place a piece of meat on a plate. Place vegetables on top.

Delicious borscht with red cabbage

Everyone is used to preparing this dish from white cabbage. When you add red cabbage, the taste remains the same, but the color is much richer.

Ingredients:

• red cabbage – 0.4 fork;
• garlic – 3 cloves;
• carrot – 1 pc.;
• black pepper;
• potatoes – 3 pcs.;
• salt;
• onions – 2 pcs.;
• vinegar - 1 tbsp. spoon;
• beetroot – 2 pcs.;
• tomato paste – 2 tbsp. spoons;
• vegetable oil – 4 tbsp. spoons.

Preparation:

1. Place beetroot in a saucepan. To fill with water. Cook.
2. Shred the cabbage.
3. Grate the carrots.
4. Chop the potatoes.
5. Place in a saucepan. Pour water.
6. The cabbage will immediately give off color and the liquid will darken.
7. Sauté the chopped onion in a frying pan.
8. Grate the finished beetroot. Use a large grater. Add to soup along with frying.
9. Pour in vinegar. Add tomato paste. Sprinkle with salt and pepper.
10. Chop the garlic. Send to borscht. Boil. Boil for seven minutes.

Recipe for original cabbage rolls

Prepare an original, purple dish that has an interesting color not only on the outside, but also on the inside. Because the leaves color the filling and sauce. Red cabbage is tougher than white cabbage, so it will take longer to stew the cabbage rolls.

Ingredients:

• minced pork – 370 g;
• rice – 170 g;
• water – 1950 ml;
• onion – 120 g purple;
• sunflower oil – 90 ml;
• red cabbage – 150 g;
• black pepper;
• sour cream – 5 tbsp. spoon;
• salt;
• tomato paste – 6 teaspoons.

Preparation:

1. Chop the onion. The pieces should be small.
2. Fry in a frying pan in sunflower oil. Mix with minced meat.
3. Boil the rice grains. Place into meat mixture. Add some salt. Sprinkle with pepper. Mix.
4. Prepare a large saucepan. Pour water. At the base of the head of cabbage, cut the leaves. Place in bubbling water. Keep until the leaves soften. Take off. Place in water again. Repeat the procedure until all sheets are soft.
5. Cut off the hard base of each leaf. Using a large spoon, spoon the minced meat into the sheet. Form cabbage rolls.
6. Place in a saucepan. Place tomato paste and sour cream on the surface.
7. To fill with water. The liquid should completely cover the workpiece. Add some salt.
8. Close the lid. Cook for an hour and a half.

Stew with vegetables

Stewed cabbage will help highlight the taste of the meat. And with the addition of vegetables, it will turn out not only tasty, but also very healthy.

Garnish from red cabbage
800 g red cabbage, salt, 1 tbsp. spoon of sugar, 4 tbsp. spoons of vinegar, 50 g fat, 200 g apples.
Finely chop the cabbage, add salt, sugar, vinegar, and fat. Pour in a little boiling water and simmer until half cooked. Add chopped apples, stir and continue simmering until the cabbage is soft.

Red cabbage with apples
600 g red cabbage, salt, 2 teaspoons sugar, 2 cloves, 3 tbsp. spoons of vinegar, 4 apples, 60-80 g of bacon, 2 onions.
Chop the cabbage, add salt, add sugar, cloves, vinegar, some finely chopped bacon, add a little water and simmer until half cooked. Peel the apples, remove the core and fill with cubes of pre-fried lard and onions. Place the stuffed apples on the cabbage and simmer the dish with the lid closed until done.

Red cabbage rolls
Red cabbage, vinegar, salt, 300 g boiled sausage, egg, 24-50 g white bread, 1 tbsp. a spoonful of mustard, 40 g margarine or bacon.
Separate large leaves from the head of cabbage and scald them with boiling acidified water until they become soft. Pass the sausage, soaked and squeezed white bread through a meat grinder, add an egg, mustard, a little salt and mix. Place the resulting minced meat on prepared cabbage leaves, roll, secure and fry the cabbage rolls with bacon or margarine. Add some boiling water, chopped apples and simmer with the lid closed until done.

Red cabbage is very beautiful, with red-purple leaves, a close relative of white cabbage. It has a higher content of vitamins, carbohydrates, proteins and other nutrients.

Red cabbage It stores well, so it can be used fresh throughout the winter.

Red cabbage makes delicious and beautiful salads.

The leaves of red cabbage are tougher than white cabbage, so you need to cut it very thin for salads.

To red cabbage salad has become more tender, it is finely chopped, salted and ground. You can achieve softening of the leaves in another way - pour boiling water over the shredded cabbage, cover with a lid and leave for 20-30 minutes. Then drain in a colander, cool and use to make a salad.

To preserve the brightness and rich color of red cabbage, you can add a little red wine, vinegar or lemon juice to the salad.

The slightly spicy, tongue-tingling taste of red cabbage can be emphasized by adding garlic to the salad or preparing a dressing with horseradish or mustard.

Adding even a small amount of walnuts to a red cabbage salad will add sophistication to the dish and make the salad suitable for a holiday table.

An interesting combination of red cabbage with pomegranate or blackcurrant.

Red cabbage can be used to decorate salads made from other products.

Red Cabbage Salad Recipe

500 g red cabbage, 2 tbsp. tablespoons vinegar, 1 teaspoon sugar, 1/2 teaspoon salt.

Chop the cabbage thinly, scald with boiling water, cover with a lid, let stand for 20-30 minutes, then drain in a colander. Pour cold water over the cabbage, squeeze, season with vinegar, salt, sugar, stir and let stand for another 20-30 minutes. You can not pour boiling water over the cabbage, but add salt and rub with your hands until the juice comes out, then squeeze, season with vinegar, sugar and mix.

Red cabbage salad with vegetable oil

400 g red cabbage, salt, ground black pepper, 2 tbsp. spoons of vinegar, 50 ml of vegetable oil.

Sprinkle the shredded red cabbage with salt and pepper. Rub with your hands until the juice begins to release and the cabbage becomes soft. Mix vinegar and oil, pour it over the cabbage and mix thoroughly. Place in the refrigerator for 4 hours.

Recipe for red cabbage salad with powdered sugar

400 g red cabbage, 25 ml vegetable oil, 50 ml 3% vinegar, 2 tbsp. spoons of powdered sugar, 1 tsp. spoon of salt.

Peel the cabbage from the top leaves, remove the stalk, chop, sprinkle with salt, and grind until the juice appears. Place in a bowl and add vinegar. Before serving, squeeze and season with vegetable oil and powdered sugar.

Red cabbage salad with cranberry juice - recipe

400 g red cabbage, 50 ml corn oil, 1 tbsp. spoon of cranberry juice, salt, sugar.

Add salt, sugar, shredded cabbage to a saucepan with a small amount of boiling water, cover with a lid and simmer until softened. Then drain the cabbage in a colander, cool, and place in a salad bowl. Season with juice (after adding sour juice the cabbage acquires a beautiful bright color) and oil. It is advisable to prepare the salad an hour before serving so that it has time to brew.

Red cabbage salad with apples in mustard sauce

300 g red cabbage, 100 g apples, 50 ml olive oil, 25 g mustard, 30 ml lemon juice, salt.

Chop the cabbage, remove the core from the apples and cut them into strips. Grind mustard with warm olive oil. Then add lemon juice and stir. Combine cabbage with apples, add salt to taste. Place in a salad bowl and pour over the prepared sauce.

Red cabbage salad with apple juice

300 g red cabbage, 100 g apples, 100 ml apple juice, 50 ml vegetable oil, 30 ml vinegar, 1 clove, cinnamon powder, salt, sugar - to taste.

Chop the cabbage and simmer with apple juice, salt, sugar, spices, and vinegar. Combine cooled cabbage with coarsely grated apples and season with oil.

Red cabbage salad with garlic recipe

400 g red cabbage, 3 cloves garlic, 50 ml vegetable oil, 30 ml lemon juice, salt to taste.

Chop the cabbage, add finely grated or pressed garlic, salt, lemon juice, and vegetable oil.

Red cabbage salad with horseradish

400 g red cabbage, 1 tbsp. spoon of grated horseradish, 1 tbsp. a spoonful of lemon juice, 50 ml of vegetable oil, salt, sugar, black pepper - to taste.

Finely chop the cabbage, place in boiling water for 1-2 minutes, drain in a colander and rinse with cold boiled water. Mix the remaining ingredients and season the cabbage with the resulting sauce.

Recipe for red cabbage salad with apples and honey

300 g red cabbage, 2 tbsp. spoons of honey, 100 g apples, 50 ml olive oil, salt.

Mix shredded cabbage with honey, apples, peeled and cored and cut into slices, and add salt. Season with olive oil.

Red cabbage salad with apples and nuts

300 g red cabbage, 100 g sweet apples, 25 g horseradish, 25 g chopped walnut kernels, juice of 1 lemon, 100 ml strong red wine, 2 pinches of salt, 1 pinch of sugar, 1 pinch of black pepper.

Finely chop the cabbage. Grate the unpeeled apples on a coarse grater, removing the seeds. Grate horseradish on a fine grater, mix with cabbage and apples, sprinkle with lemon juice mixed with 1 tbsp. spoon of water, salt and sugar. Stir well, sprinkle with wine and stir again, while adding black pepper. Sprinkle the salad with crushed nuts.

Recipe for red cabbage salad with apples and walnuts

300 g red cabbage, 1 stalk of celery, 100 g apples, 30 ml wine vinegar, 50 ml vegetable oil, 1 teaspoon sugar, salt and ground red pepper - to taste, 25 g chopped walnuts.

In a large bowl, whisk together vinegar, oil, sugar, salt and pepper. Add shredded red cabbage and sliced ​​celery. Stir thoroughly to release the juice from the cabbage. Peel the apples and cut them into 1 cm cubes. Add to the salad and mix. Before serving, sprinkle the salad with nuts.

Red cabbage salad with apples and almonds

300 g red cabbage, 50 g onions, 50 g almonds, 100 g apples, 100 ml table red wine, 50 ml olive oil, 1 tbsp. a spoonful of mustard, parsley, sugar, salt, ground black pepper - to taste.

Finely chop the cabbage and add salt, cut the onion into thin half rings, peeled apples into strips; Scald the almonds with boiling water, peel the skin, and slice thinly. Mix cabbage, onions, apples and almonds. Grind the mustard with vegetable oil, add the herbs and, while grinding, slowly add the wine. Add salt, sugar, pepper to the resulting sauce and season the salad. Mix everything thoroughly and place in a salad bowl.

Recipe for red cabbage salad with apples and garlic

300 g red cabbage, 100 g apples, 2-3 cloves of garlic, 50 ml vegetable oil, salt to taste.

Add a little salt to the finely shredded cabbage, grind until the juice releases, add chopped garlic and coarsely grated apples. Fill with oil.

Red cabbage salad with apples and tomatoes

300 g red cabbage, 30 ml vegetable oil, 100 g ripe tomatoes, 100 g apples, 2 teaspoons 3% vinegar, sugar, parsley and dill, ground pepper, salt.

Peel the red cabbage, immerse it in salted water for 10 minutes (30 g of salt per 1 liter of water), rinse, cut along the stalk and chop. Add salt, let stand for 15 minutes, then squeeze, season with vinegar, sugar, pepper and mix well. Drizzle with vegetable oil. Place the finished cabbage in a heap on a dish, garnish with tomato slices, put apples cut into slices on top, sprinkle with dill and parsley.

Recipe for red cabbage salad with apples and pickles

300 g red cabbage, 100 g apples, 100 g pickles, 50 g onions, 50 ml vegetable oil.

Chop the cabbage and grind it a little to make it softer. Cut cucumbers and peeled apples into cubes. Cut the onion into thin half rings. Mix everything and add oil.

Red cabbage salad with apples and beans

300 g red cabbage, 100 g beans, 200 g apples, 50 g green onions, 50 ml olive oil. 1 tbsp. a spoonful of sugar, 30 ml apple or wine vinegar, salt.

Finely chop the cabbage, place in boiling water for 2-3 minutes, drain in a colander and cool. Add boiled and cooled beans, coarsely grated apples, chopped green onions, vinegar, salt, sugar, olive oil and mix everything.

Red cabbage salad with apples, grapes and watermelon

300 g red cabbage, 150 g grapes, 100 g apples, 200 g watermelon, 12 green salad leaves.

Place blanched, thinly shredded red cabbage in a heap on green lettuce leaves in the middle of the salad bowl. Place apples and grapes around the cabbage. Place a piece of watermelon between them. When serving, drizzle with a dressing of vinegar, olive oil, sugar and salt.

Red cabbage salad with apples and pears

300 g red cabbage, 100 g apples, 100 g pears, 50 ml liquid honey, 100 ml olive oil, salt.

Finely chop the cabbage. Peel, core, and cut apples and pears into strips. Mix all the ingredients, add salt to the salad, season with honey and vegetable oil.

Spicy red cabbage salad with carrots

400 g red cabbage, 100 g carrots, 1 tbsp. spoon of salt, 250 ml of vinegar, 200 g of sugar, 2 tbsp. tablespoons chopped fresh ginger, 1 teaspoon chopped hot pepper, coriander leaves.

Finely chop the cabbage. Mix shredded cabbage with salt in a colander. Place a plate on top of the cabbage and place a weight on it. Let stand at room temperature for 3 hours. Whisk vinegar, sugar, ginger and red pepper in a large bowl until sugar dissolves. Wash and dry the cabbage. Place it in the vinegar mixture along with carrots, cut into strips. To stir thoroughly. Cover with a lid and refrigerate for 8-24 hours. Serve the salad cold, garnished with coriander.

Spicy red cabbage salad with carrots

300 g red cabbage, 100 g carrots, 50 ml apple or wine vinegar, 1 tbsp. spoon of sugar, 1 tbsp. a spoonful of finely chopped dill, 1 teaspoon of grated horseradish, 1/2 teaspoon of dry mustard, salt and ground black pepper - to taste.

Mix shredded cabbage with grated carrots in a large bowl. Add sugar, dill, horseradish, mustard, salt and pepper to the vinegar, beat. Season the salad and mix. Cover with a lid and refrigerate for 1 hour.

Red cabbage salad with carrots and cucumbers

300 g red cabbage, 100 g carrots, 100 g cucumbers, 50 g dill, 50 g parsley, 50 ml vegetable oil, juice of 1 lemon, salt.

Finely chop the cabbage. Combine with carrots, grated on a coarse grater, and finely chopped cucumbers, and add salt. Place in a salad bowl and season with a mixture of oil and lemon juice. Sprinkle with finely chopped herbs.

Recipe for red cabbage salad with carrots and citrus fruits

300 g red cabbage, 50 g carrots, celery greens, 1 tbsp. a spoonful of red wine vinegar, 30 ml orange juice, 50 ml vegetable oil, salt and ground black pepper to taste, 100 g orange, 150 g grapefruit (red or pink), 50 g lightly roasted walnuts.

Chop the cabbage, grate the carrots, cut the celery stalks into thin slices. In a large bowl, stir together cabbage and carrots. Add vinegar, orange juice, oil, salt and pepper. Mix. Place in the refrigerator for a day. Before serving, peel the oranges and grapefruit, divide them into slices, and remove the skin from the slices. Cut half the grapefruit slices into halves and add them to the salad. Then add half the orange slices to the salad. Mix. Serve garnished with remaining orange and grapefruit slices and sprinkled with toasted nuts.

Red cabbage salad with citrus, pears and figs

200 g red cabbage, 100 g each of oranges, tangerines, pears, figs, 75 ml orange juice, 50 ml olive oil.

Finely chop the cabbage and grind until juice forms. Divide oranges and tangerines into slices and peel them from the film. Cut large orange slices crosswise. Peel, core and cut fresh pears into slices. Cut the figs into small cubes. Mix the prepared products, season with orange juice and olive oil. Place the finished salad in a heap in a salad bowl and garnish with fruit.

Red cabbage salad with beets recipe

300 g red cabbage, 200 g beets, 50 ml vegetable oil, salt, 1 tsp. a spoonful of coriander grains (cilantro), 50 g walnuts.

Cut the beets into thin strips and fry in vegetable oil. Finely chop the red cabbage and mix with the prepared beets. Add salt to taste, add ground coriander and chopped walnut kernels.

Red cabbage salad with sweet peppers

400 g red cabbage, 1 red bell pepper, 50 g red onion, 50 ml wine or apple cider vinegar, 50 g sugar, 1/2 tsp curry powder, 50 g raisins, salt and ground black pepper.

Chop the cabbage, cut the pepper and onion into thin half rings. Place in a bowl and stir. Heat vinegar and sugar in a small saucepan. The sugar should completely dissolve. Then pour the hot marinade over the vegetables. Cool slightly. Season to taste with curry powder, salt and ground black pepper. Add raisins. Place the salad in the refrigerator for 1-2 hours. Before serving, drain off excess liquid and toss the salad again.

Red cabbage salad with mushrooms recipe

300 g red cabbage, 200 g mushrooms, 100 g pickled cucumbers, 50 g onions, 50 ml vegetable oil, salt and sugar to taste, 50 g dill.

Chop the cabbage, add a little salt, and grind until juice forms. Cut the boiled mushrooms into strips, cut the cucumbers and onions into cubes. Mix all products, add sugar to taste, pour over oil. Sprinkle with dill.

Red cabbage salad with potatoes

300 g red cabbage, 200 g potatoes, 50 ml vinegar, 100 g onions, 50 g pickles, 100 ml vegetable oil, 1 teaspoon lemon juice, herbs, salt.

Chop the red cabbage, pour boiling water over it, drain in a colander after 20 minutes, add salt and pour half of the prepared vinegar and vegetable oil. Boil the potatoes in their skins, cool, peel, cut into cubes, and add salt. Season the potatoes with the remaining vegetable oil, pepper, pour over the remaining vinegar, and sprinkle with herbs. Add finely chopped onions and diced pickled cucumber to the potatoes. Place the cabbage in the center of the dish and spread the potato salad around it. Decorate with sprigs of greenery.

Red and Cauliflower Salad Recipe

300 g red cabbage, 300 g cauliflower, 1 onion, 50 g lettuce, salt, 75 ml vegetable oil, 50 g coriander or parsley.

Cut the red cabbage into checkers, blanch and cool. Boil the cauliflower for 3-5 minutes in salted water, cool and divide into small florets. Cut the onions into rings. Place the vegetables in layers on lettuce leaves, add salt to each layer to taste, pour over vegetable oil, sprinkle with finely chopped herbs.

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.

What can you cook with red cabbage?

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.

Vitamin salad

Compound:

1. Cabbage - 350 gr.
2. Red onion - 1 pc.
3. 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:

1. Red cabbage - 600 gr.
2. Onion - 1 pc.
3. Apples - 3 pcs.
4. Butter - 2 tbsp.
5. 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:

1. Cabbage - 1 head
2. Onion - 2 pcs.
3. Tomatoes - 4 pcs.
4. Bell pepper - 1 pc.
5. Salami sausage - 200 gr.
6. 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:

1. Cabbage - 1 pc. (about 1 kg.)
2. Onion - 1 pc.
3. Vegetable oil - 30 ml.
4. Green onions - 50 gr.
5. Wine vinegar - 30 ml.
6. 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:

1. Red cabbage - 1 pc. (approximately 1-1.5 kg.)
2. Onions - 2 pcs.
3. Garlic - 4 cloves
4. 9% vinegar - 125 ml.
5. Sugar - 4 tbsp.
6. Salt - 1 tbsp.
7. Pepper, cloves - 5-6 pcs.
8. 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.

Red cabbage has a very beautiful appearance. In addition, it is high in carbohydrates, vitamins, proteins and other beneficial substances. Unfortunately, this guest does not appear on our table very often, despite all her advantages. In our article we want to talk about what can be prepared from red cabbage.

Properties of red cabbage

Red cabbage stores well, so it is available fresh throughout the winter. It is worth noting that it is much healthier than its white cabbage relative, since it contains more carotene and vitamin C. This cabbage has a very coarse structure, and therefore is simply an ideal base for salads. Its leaves are much tougher than those of cabbage, so it should be cut very thin.

How to properly handle cabbage?

What can you cook from red cabbage? Of course, salad. To make the dish more tender, the cabbage must be finely chopped, salted and mashed. But you can use another method. Shredded cabbage can be poured with boiling water, then cover the container with a lid and leave for a while. After twenty minutes, the mass should be placed in a colander and cooled. After this, it can be used for further preparation of the salad.

In order to preserve the bright color of the dish, you can add a little vinegar, red wine or lemon juice to it. Red cabbage has a slightly pungent flavor. It can be enhanced by using garlic or a mustard and horseradish dressing. By adding a few walnuts to the salad, you can get a very delicious dish that you wouldn’t be ashamed to serve even on a holiday table. Red cabbage goes well with blackcurrants and pomegranate.

Cabbage with mayonnaise

The simplest option is red cabbage salad with mayonnaise. To prepare, just one small head of cabbage and a few sprigs of parsley are enough. We will also need mayonnaise, sugar and salt to taste.

Red cabbage is usually very dense, so a large head of cabbage will be enough for more than one salad for your family. The top leaves must be removed, the vegetable washed and then finely chopped. Finely chopped cabbage tastes much better. You need to add a little salt to the cabbage and add a teaspoon of sugar. After this, you should knead it thoroughly with your hands so that it releases the juice. Then it will taste much softer. Add sweet onions and chopped herbs to the cabbage. Season the salad with mayonnaise and transfer to a salad bowl. If necessary, you can add a little more salt.

Vitamin salad

Red cabbage salad with mayonnaise, cucumbers, carrots and sweet peppers is not only very tasty, but also incredibly healthy. To prepare a vitamin dish, take ½ part of a medium head of cabbage, an onion, bell pepper, carrots and cucumber. We also need some greens, a couple of spoons of sour cream and mayonnaise, a teaspoon of sugar and salt.

Wash all vegetables well and dry lightly. Chop the cabbage very finely with a sharp knife. Cut the carrots, cucumber and pepper into cubes, and the onion into half rings. Salt the cabbage a little and mash it well with your hands. Next, mix all the vegetables in a salad bowl, add chopped herbs and a spoonful of sugar. The salad can be dressed with a sauce made from sour cream and mayonnaise, which is combined in equal proportions.

As you can see, such a healthy and tasty red cabbage salad is prepared simply and quickly, but as a result we have a real storehouse of microelements and vitamins. A dish rich in iron, magnesium, potassium, phytoncides, fiber and proteins is an excellent help for the body during the cold season.

Salad “Sweet Autumn”

This version of red cabbage salad with mayonnaise involves the use of apples and tomatoes, which gives the dish a slightly sweet taste. To prepare, you need to take half a head of cabbage, two tomatoes and the same number of apples, an onion, a little lemon juice, salt and mayonnaise.

Peel the cabbage from the top leaves, wash and finely chop. Next, add salt and knead it with your hands. After seasoning the cabbage with mayonnaise, leave it for a while. Meanwhile, we peel the apples and remove the core from them, after which we grate the pulp. The apple must be sprinkled with lemon juice so that it does not darken and lose its beautiful appearance. Next, cut the tomatoes into slices and the onion into half rings. Mix all ingredients in a salad bowl and add salt and sugar to taste. Season the salad with mayonnaise. You can add a little vinegar. The finished salad can be decorated with herbs.

Hearty salad

We suggest using a “delicious” red cabbage recipe to prepare a very satisfying dish. For this we need a small head of cabbage, sausage cheese (220 g), the same amount of boiled or smoked sausage, red onion, a little parsley or dill, lettuce and mayonnaise for dressing.

Finely chop the cabbage and mash it with your hands, adding salt. Next, cut the sausage and sausage cheese into cubes. It is better to cut the onion into half rings. Mix all the ingredients in a salad bowl and season with mayonnaise. The finished salad can be decorated with herbs.

Cabbage and egg salad

Red cabbage salad with mayonnaise and egg turns out very tasty. All these components combine very organically, resulting in a wonderful dish with a delicate taste. If this is your first time cooking with red cabbage, you shouldn’t be surprised that it colors other ingredients in the salad. This is especially noticeable when using eggs. In general, cabbage juice is good to use as a bright natural dye.

For the dish we need to take half a head of cabbage, a can of peas and the same amount of corn, four eggs, sunflower oil, an onion and mayonnaise.

Let's start cooking by setting the eggs to boil. Open the cans of canned peas and corn, drain the liquid from them and pour the contents into a salad container. Cool the finished eggs in cold water, then peel and grate them. Next we send them to the salad bowl. Cut the onion into small cubes and lightly saute it in sunflower oil. It should become transparent, but you shouldn’t fry it. Mix the prepared onion with all the ingredients. Now all that remains is to finely chop the cabbage and mash it thoroughly with salt with your hands. Mix all the vegetables in a salad bowl and season the finished salad with mayonnaise.

Cabbage salad with sausage and eggs

Red cabbage salad with mayonnaise and sausage turns out very satisfying. To prepare, you will need the simplest ingredients: a very small head of cabbage, smoked sausage (120 g), several boiled eggs, some herbs (you can take dill or parsley), mayonnaise, a clove of garlic.

We peel the cabbage from the leaves and chop it finely, grate the eggs on a coarse grater, and cut the sausage into cubes or thin strips. We transfer all the ingredients into a salad bowl and mix, adding salt, chopped herbs and garlic, passed through a press. Season the finished salad with mayonnaise.

Cabbage salad with walnuts and prunes

This red cabbage salad with mayonnaise, nuts and prunes will surely appeal to many housewives. After all, the result of cooking is a complete dish.

To prepare, take a small head of cabbage, a glass of walnuts, chicken breast (430 g), greens, croutons (120 g), a clove of garlic, a little broth, crackers, prunes (220 g).

For the salad we will use boiled white chicken meat, so the fillet must be boiled in advance. Next, finely chop the cabbage and knead it with your hands. Pour boiling water over the prunes and leave for a while. After twenty minutes it can be washed and cut into strips. In a salad bowl, mix cabbage, chopped meat and prunes. The number of components in this recipe can be adjusted by decreasing or increasing the amount of certain ingredients. We will season the salad with sauce. To prepare it, mix equal amounts of mayonnaise and chicken broth. Add chopped nuts and finely chopped herbs to them. Season the salad with the sauce and sprinkle it with cubes of croutons, which can be prepared in the oven from ordinary bread. Add the crackers before serving so that they do not have time to get wet in the sauce.

This salad can be used as a complete meal because it is very nutritious thanks to the use of meat.

Cabbage salad with walnuts, celery and cheese

Fresh red cabbage salads are always a delicious dish that is not a shame to serve even on a holiday table. Simpler options are suitable for every day, but for a holiday you can get creative and prepare a more original dish.

We suggest using an excellent salad recipe made from fresh red cabbage, cheese, celery and nuts. It is worth noting that cabbage goes well with many foods, so you can prepare many delicious dishes based on it. So, take half a head of cabbage, lemon juice, celery root, red onion, ½ cup of walnuts and a red apple. For the dressing we need mayonnaise, sugar (1 tsp), salt and a little vinegar.

The celery root must be peeled and cut into strips. After that, put it in boiling water, adding lemon juice. Boil the celery for no more than five minutes, then drain the water. Finely chop the cabbage and mix it in a container with celery and onion. Peeled walnuts should be lightly fried in a hot frying pan to give them a richer flavor. We cut the hard cheese into strips, and the apple into slices, and sprinkle it with lemon juice so that it does not darken. Next, mix all the ingredients in a salad bowl and add chopped nuts. For dressing, you can use mayonnaise with sugar and a teaspoon of vinegar.

Homemade mayonnaise

We figured out how to make red cabbage salad with mayonnaise. Of course, most housewives use ready-made mayonnaise as a dressing for speed. However, the dish will turn out much tastier if you use a homemade product. Salad mayonnaise is prepared in just a couple of minutes, and its taste is much better than store-bought analogues. But it is worth considering that homemade sauce does not contain dyes or thickeners.

For a portion of mayonnaise, take an egg, refined oil (110 g), a pinch of salt, apple or any other vinegar (a teaspoon), sugar (1/2 tsp).

To make mayonnaise you need a blender. Break an egg into a bowl (you can use homemade one, then the mayonnaise will have a beautiful color), add salt, sugar, vinegar (can be any vinegar, not just apple) and vegetable oil. Now beat the mixture at maximum speed. It is best to use an immersion blender, in this case it is very convenient. In a minute or a half, the mayonnaise is ready.

You should not immediately prepare it in large quantities, since the product consists only of natural ingredients, it is not recommended to store it for a long time, even in the refrigerator. After all, you can always prepare a fresh portion of mayonnaise.

Dietary properties of the dish

As we mentioned earlier, red cabbage is an incredibly healthy food. Therefore, it is actively used in practice by nutritionists. Even if you are on a diet, you can always include red cabbage salad with mayonnaise in your diet for a balanced and proper diet. The calorie content of one hundred grams of the dish is 42.02 kcal, which is quite acceptable.

Of course, you can always replace mayonnaise with vegetable oil to further reduce the number of calories. Vegetable salad made from red cabbage is a dish that should be prepared regularly in the winter, because it can replenish our body with useful substances and vitamins.