Prepare red cabbage salad. Red cabbage salads

Red cabbage salad - general principles of preparation

Red cabbage? What is the difference between this product and the one we are used to? white cabbage? Some may think that it is only in color, but this is not so. Red cabbage retains many times more minerals, iron, and calcium. Also, the amount of vitamin C is several times higher than that contained in its “white sister”. Anthocyanin gives cabbage its characteristic reddish color. This substance is able to restore the condition of blood vessels, increasing their elasticity. Red cabbage has a lot of benefits - it helps normalize the metabolic process, restores the activity of the digestive organs, and is used as a preventive measure for leukemia. As for cooking, red cabbage is not used as often as we would like. Housewives only occasionally prepare light salads with it, and often use it in brines. Nutritionists say that it is necessary to include this type of cabbage more often in your diet, as it can bring more benefits to humanity than white cabbage. In addition, these two products are prepared in the same way and there is no need to change your habits.

Red cabbage salad - preparing food and dishes

Stews, preserves, fries, pickles - all this can be achieved thanks to red cabbage, but this ingredient can be of great benefit when preparing light salads. Only in this case will the cabbage retain a large proportion of the substances it contains. By the way, the calorie content of cabbage is 24 kilocalories, which allows you to prepare low-calorie and light vegetable salads.

When cooking, cabbage is usually finely chopped with a knife, but there are those who prefer to grate red cabbage. In this case, it is better to choose a grater with large holes. There are even special sets of cabbage graters.

Salad recipes from red cabbage:

Recipe 1: Red Cabbage Salad

Let's start getting acquainted with interesting salads based on red cabbage with the most simple but tasty salad. By the way, you can season this dish with either mayonnaise or vegetable oil. We will give an example of a healthier red cabbage salad dressed with oil.

Required ingredients:

• 500 g – red cabbage;
• 3 tbsp. l. - vinegar;
• 50 ml – oil;
• 2 teeth - garlic;
• a pinch of salt and black pepper.

Cooking method:

The cabbage should stand for a while in shredded form. First, finely chop, add salt and immediately add black pepper. Rub the cabbage thoroughly with your hands for a few minutes, it will turn out more tender. To make the dressing, mix oil and vinegar. You can use your favorite oil. Mix the specified amount of oil with vinegar, and press in the chopped garlic. The cabbage has stood for a while, released its juice, you can season it.

Recipe 2: Red Cabbage Salad with Oranges

In addition to cabbage and orange, the salad also uses potatoes. Agree, quite an extraordinary combination of ingredients. But it is precisely due to this technique that red cabbage salad acquires its unique and inimitable taste.

Required ingredients:

• 2 pcs. - potato;
• 300 g – cabbage;
• 1 PC. – red onion;
• 2 pcs. - orange;
• 2 tbsp. l. – olive oil;
• 100 g – lettuce leaves;
• 1 bunch – parsley;
• 2 tbsp. l. - vinegar.

Cooking method:

Let's deal with the cabbage first. Cut for salad, and then pour boiling water for 1 minute, strain and now rinse with cold water. Then you can proceed with the remaining ingredients. Boiled potatoes cut into cubes, the red onion is finely chopped, and the peeled orange is cut into small slices. The dressing is prepared as follows: combine vinegar, preferably apple, olive oil, you can replace it with vegetable oil. Salt and pepper. Finely chop the lettuce leaves, combine with the rest of the ingredients, and pour the dressing on top. Before serving, mix the red cabbage salad and garnish with parsley. Parsley can also be chopped directly into the salad.

Recipe 3: Red Cabbage Salad with Cranberries

In addition to red cabbage, white cabbage is also added to this dish. The sweet and sour dressing combines these two components, creating a sophisticated and the most delicate salad. And what a taste the added cranberries add to the dish – perfection!

Required ingredients:

• 200 g – red cabbage;
• 200 g – white cabbage;
• 200 g – cranberries;
• 2 pcs. - apple.

Ingredients you will need to make the sweet and sour dressing:

• 1 tbsp. l. - sugar;
• 1 pinch – salt;
• 6 tbsp. l. – growth oil;
• 2 tbsp. l. – vinegar (apple).

Cooking method:

We cut the cabbages separately from each other. Sprinkle white cabbage with salt and squeeze lightly. Leave them for a couple of minutes. Peel the apple, only green fruits are useful for salads, and then cut into cubes. Wash the cranberries. Now that the ingredients are chopped and the red cabbage salad only needs dressing, you can start preparing that very sour dressing. Everything is very easy to prepare. Mix sugar and Apple vinegar with vegetable oil, mix thoroughly with a fork until all the sugar has melted. We combine the cabbages, add apples and cranberries, add dressing and let the red cabbage salad brew for about an hour. During this time, the cabbage will soften and be able to absorb the juices of the dressing and cranberries.

Recipe 4: Red Cabbage Salad with Nuts

This salad can also be called vitamin-rich, since all the components of this dish have an inexhaustible supply of minerals and vitamins. Also, this salad will be very useful during fasting, during this period the body needs beneficial microelements more than ever.

Required ingredients:

• 300 g – cabbage;
• 30 g – horseradish;
• 100 ml – red wine;
• 50 g - nuts;
• 2 pcs. - apples;
• 5 tbsp. l. - lemon juice;
• sugar, pepper, salt.

Cooking method:

This time the apples are grated, just remove the core and leave the peel. The cabbage is finely chopped. You can put it in a colander, put it in boiling water for a couple of minutes, and then immediately pour cold water on it. Afterwards the cabbage is mixed with grated horseradish and apples. Afterwards, drain the juice from a whole lemon, add a pinch of sugar and salt and one spoonful of water. Pour the resulting consistency over the red cabbage salad. All that remains is to add wine and lightly sprinkle with black pepper. Garnish the salad with walnuts only before serving, as the kernels may soften.

Recipe 5: White cabbage salad with honey

It is very difficult to spoil the taste of red cabbage; all the ingredients used in the recipe are intended only to decorate the taste of the salad. This time the task goes to liquid honey.

Required ingredients:

• 300 g – cabbage;
• 200 g – pears;
• 50 ml – honey;
• 100 ml – oil.

Cooking method:

The salad prepares very quickly. Pears are cut into strips, like red cabbage itself. For dressing, mix honey with olive oil and salt to taste. Simple, but incredibly delicious!

Red cabbage salad - secrets and useful tips from the best chefs

Prepare fresh salads You can use red cabbage all winter long, all thanks to the fact that this product is well stored in cool places.

To make cabbage leaves softer, chop them finely, then sprinkle with salt and use your hands to crush them well. In 10 minutes the leaves will become crisp and tender.

The homeland of red cabbage is considered to be the Mediterranean, where it has been grown since time immemorial. Even the ancient Romans and Greeks considered it the best medicine from many diseases. It has long been proven that cabbage leaves are a storehouse of useful microelements that help significantly reduce the risk of developing heart disease and strengthen the walls of blood vessels, as well as fight insomnia and headaches. Cabbage owes its original color to the presence of plant pigments - anthocyanins, known antioxidants. Anthocyanins remove toxins and waste from the body and rejuvenate skin cells. Nutritionists invariably include this tasty low-calorie vegetable (only 24 kcal per 100 g) in health programs.

When buying red cabbage, make sure it is fresh. The head of cabbage should be hard and elastic, with a glossy surface without dark brown spots. The smaller and denser the heads of cabbage, the more flavorful they are and the more nutrients they contain. If the cabbage was not entirely used during cooking, the remaining part should be wrapped in film and stored in the refrigerator. In a cool place, the heads of cabbage can be stored for several months. But keep in mind that you should not keep them in close proximity to fresh tomatoes or apples, which produce ethylene gas. Under its influence, cabbage begins to quickly fade.

Red cabbage salad can be either an independent snack or a wonderful addition to meat dishes. The fact is that this vegetable, unlike potatoes, white rice or pasta, which we are used to using as a side dish, helps the body fully absorb meat. Ideal companions for red cabbage in appetizers that highlight its taste are cinnamon, cloves, cumin, anise, onion, cranberries, prunes and citrus fruits.

Fresh cabbage salads are best seasoned with olive oil and lemon juice. To add a sweet note to the snack, you can mix the butter with red currant jelly or honey. Red cabbage is tough because it contains a lot of fiber - almost one and a half times more compared to white cabbage varieties. To make the leaves softer, they are doused with hot water or thoroughly mash shredded cabbage with salt. It will no longer be tough, retaining all the vitamins. Red cabbage turns out very tasty when stewed with onions, carrots, fried bacon and mushrooms. It is also pickled and fermented with sour varieties of apples and cranberries.

For 2 persons: red cabbage - 400 g, carrots - 1 pc., ginger root - 1 pc., vinegar - 250 ml, hot pepper - 1 tsp, sugar - 100 g, salt - 1 tsp.

Peel and chop the ginger root. Mix 2 tbsp. l. ginger, salt, vinegar, pepper and sugar (sugar should dissolve). Wash the cabbage and carrots, peel and chop. Place the vegetables in a salad bowl, pour over the prepared marinade. Cover with a lid or cling film. Leave in a cool place for a day. Garnish the finished salad with herbs if desired.

Calorie content per serving 175 kcal

Cooking time from 24 hours

6 points

For 12 persons: red cabbage - 1 kg, beef - 600 g, beets - 1 pc., carrots - 1 pc., potatoes - 4 pcs., onions - 1 pc., tomato paste - 50 g, lemon juice - 1 tsp. , vegetable oil, salt, ground black pepper

Place the beef in a saucepan with water (3.5-4 l). Bring to a boil. Cook for about 2 hours. Remove the beef, remove the bones, cut into pieces, and return to the broth. Finely chop the onion, chop the beets and carrots. Fry vegetables in oil for 5-7 minutes. Enter tomato paste and lemon juice. Salt and pepper. Add water and simmer until done. Chop the potatoes and red cabbage and add to the broth. Cook until done. Add onions, beets and carrots stewed in a frying pan to the broth and bring to a boil. Turn off the heat and let the borscht steep for 15-20 minutes.

Can be served with sour cream and fresh herbs.

Calorie content per serving 225 kcal

Cooking time from 180 minutes

Difficulty level on a 10-point scale 8 points

For 5 persons: red cabbage - 1 head, minced meat - 500 g, rice - 1 cup, carrots - 1 pc., onion - 1 pc., tomato sauce - 2 tbsp. l., sour cream - 4 tbsp. l., vegetable oil, salt

Boil cabbage leaves until soft. Chop the onion and carrots and sauté in vegetable oil (leave a little for decoration). Boil the rice until half cooked. Mix minced meat, rice, vegetables. Spread the filling onto the cabbage leaves, roll it into an envelope, and place it in a deep pan. Connect tomato sauce, sour cream and 500 ml of water. Pour the prepared sauce over the cabbage rolls. Add salt. Simmer for 30-40 minutes. To sprinkle ready-made cabbage rolls remaining chopped carrots and onions.

Calorie content per serving 315 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: red cabbage - 1 kg, tomatoes - 400 g, onions - 100 g, sour cream - 150 g, greens (any), vegetable oil, salt, ground black pepper

Peel and chop the onion. Sauté in vegetable oil until golden brown. Peel the tomatoes and wipe them. Finely chop the cabbage. Place the cabbage in the pan with the onions and simmer over medium heat for 10 minutes. Add mashed tomatoes, cook for another 10-15 minutes, stirring. Add sour cream, salt and pepper. Stir and simmer for another 10 minutes until done. Can be served with greens as a side dish for any meat dish or a poultry dish such as chicken pancakes.

Calorie content per serving 140 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: red cabbage - 500 g, green apples - 2 pcs., apple juice - 100 ml, apple vinegar - 20 ml, natural yogurt - 100 ml, parsley - 1 bunch, olive oil, ground cinnamon, sugar

Shred cabbage and pour over apple juice and vinegar. Place in a frying pan. Add cinnamon and sugar to taste. Simmer over low heat until done. Cool. Wash the apples, cut into slices, remove the seeds. Mix cabbage and apples, season with olive oil. Arrange the salad on plates, pour over yogurt. Garnish with parsley sprigs.

Calorie content per serving 80 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 6 points

For 3 persons: red cabbage - 600 g, feta cheese - 200 g, walnuts - 100 g, lemons - 1 pc., olive oil, salt

Wash the cabbage and chop it. Add salt. Mash with your hands to release the juice. Crush the nuts, leaving a few for decoration. Cut the cheese into cubes. Cut the lemon in half and squeeze out the juice. Combine cabbage, cheese, chopped nuts. Mix. Season with olive oil and lemon juice. Decorate the salad with halves walnuts.

Calorie content per serving 180 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 5 points

For 3 persons: red cabbage - 400 g, cucumbers - 1 pc., tomatoes - 1 pc., bell pepper - 1 pc., carrots - 1 pc., onion - 1 pc., balsamic vinegar, salt

Chop the cabbage thinly, add salt, and mash with your hands to release the juice. Peel the carrots, cucumber and onion and cut into strips. Remove seeds from tomatoes and peppers and chop. Combine vegetables and mix thoroughly. Season with balsamic vinegar to taste (or oil).

Calorie content per serving 75 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 5 points

For 6 persons: red cabbage - 1 head, pink salmon fillet - 700 g, cauliflower - 700 g, onion - 1 piece, garlic - 2 cloves, vegetable oil, salt, ground black pepper

Cut off part of the red cabbage with the stalk. Boil the rest of the head of cabbage in salted water until the leaves become plastic. Peel the onion and chop. Sauté in vegetable oil. Chop the fish into small cubes. Place in a frying pan with the onion and lightly fry. Pass the garlic through a garlic press. Boil the cauliflower until half cooked (do not pour out the broth). Disassemble into inflorescences and chop. Mix the fish cauliflower, onion and garlic. Salt and pepper. Place the filling on each cabbage leaf and roll up the envelopes. Place in a deep pan and pour in cabbage broth. Simmer until done for 30-40 minutes.

Calorie content per serving 275 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: red cabbage - 300 g, orange - 100 g, grapefruit - 150 g, carrots - 50 g, orange juice - 30 ml, wine vinegar - 1 tbsp. l., sesame oil - 50 ml, greens (any) - 1 bunch

Shred the cabbage. Grate carrots onto coarse grater. Combine vegetables. Mix Orange juice, vinegar and oil. Pour the marinade over the vegetables and place in the refrigerator for 6 hours. Peel the orange and grapefruit and divide into slices. Remove the film and cut each slice into 4-5 pieces. Add citrus fruits to vegetables, stir. Sprinkle the salad with herbs and serve.

Calorie content per serving 95 kcal

Cooking time from 6 hours

Difficulty level on a 10-point scale 5 points

For 5 persons: red cabbage - 200 g, tomatoes - 2 pcs., cucumbers - 2 pcs., avocado - 1 pc., thin round pita bread - 5 pcs., chicken fillet - 500 g, garlic - 1 clove, ground cinnamon - 0.5 tsp l., vegetable oil, salt, ground black pepper

Cut the chicken fillet into small cubes. Mix 4 tbsp. l. butter with cinnamon, two pinches of salt and a pinch of pepper. Place fillet pieces into the prepared mixture, leave for 2 hours, then fry until golden brown crust. Shred the cabbage. Pass the garlic through a garlic press. Peel tomatoes, cucumbers, avocados and chop into cubes. Mix all the chopped vegetables and fried fillet. Place the filling on the lavash. Season with oil to taste (you can use sour cream or mayonnaise).

Roll up and serve.

Calorie content per serving 195 kcal

Cooking time from 130 minutes

Difficulty level on a 10-point scale 6 points

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 in 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 won’t be ashamed to serve even on a special occasion. festive 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. For cooking 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, so useful and delicious salad Red cabbage 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 or lose color. beautiful view. 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 hearty 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 is very tasty. All these components combine very organically, resulting in wonderful dish With 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. Opening the jars canned peas and corn, drain the liquid from them and pour the contents into a salad container. Ready eggs cool in cold water, then peel and grate. Next we send them to the salad bowl. Cut the onion into small cubes and lightly sauté it 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 most simple products: a very small head of cabbage, smoked sausage (120 g), a few 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. 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 bouillon. 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 full meal, as it is very nutritious due 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. More simple options suitable for every day, but for a holiday you can get creative and prepare a more original dish.

We suggest adopting great recipe salad of fresh red cabbage, cheese, celery and nuts. It is worth noting that cabbage goes well with many foods, so you can cook a lot of dishes based on it. delicious dishes. 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 You should fry them a little in a hot frying pan so that they acquire a brighter taste. Hard cheese cut the apple into strips and 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 the product homemade. Salad mayonnaise is prepared in just a couple of minutes, and its taste is much better than store-bought analogues. But it should be taken into account 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 incredible useful product. Therefore, it is actively used in practice by nutritionists. Even if you are on a diet, for a balanced and proper nutrition You can always include red cabbage salad with mayonnaise in your 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 red cabbage is a dish that should be prepared regularly in winter period, because it can replenish our body useful substances and vitamins.

Blue cabbage salad is very healthy and easy to make. It is distinguished by reduced calorie content, a recognizable spicy-spicy taste and a pleasant crunch that accompanies the meal. The dish is useful to give to children and adults to saturate the body with vitamins. If you combine vegetables correctly in an appetizer, you will get an excellent tasty and aromatic salad.

How to make red cabbage salad

Making red cabbage salad always begins with choosing the main component. Red heads of cabbage should be bought fresh, making sure that there are no limp or withered leaves. The head of cabbage should be elastic; if you press hard on the stalk, it may crunch. In addition, you need to monitor the smell and pay attention to traces of rot or mold. The richer the color of the leaves, the more beneficial the vegetable is - thanks to the large amount of anthocyanins, it helps the body cope with harmful external factors and serves as a preventive measure against infections.

To make it tasty and healthy salad from purple cabbage, you need to buy fresh young heads of cabbage, in which the leaves are more tender, without coarse fibers. You can eat them with a minimum of additives: a dressing of oil with vinegar and a couple of cloves of garlic is enough. In addition, red cabbage can be eaten not only fresh: it can be pickled, baked, stewed, or canned for the winter.

Red cabbage salad - recipes with photos

Find suitable recipe red cabbage salad is easy because the internet offers many options, complete with step by step instructions, photos and video descriptions of each stage of preparation. Therefore, even novice cooks can repeat the recipe gourmet dish to please family members or guests. You can prepare a salad for the winter or eat it fresh, season it with oil, mayonnaise or garlic. This vegetable goes well with carrots, tomatoes, apples or corn.

For the winter

A recipe describing how to prepare red cabbage salad for the winter will help you preserve all the benefits of vegetables. During the cold season, it will be nice to get a jar of a snack that has a pleasant sour taste and a rich purple color. Added beets and various hot spices chosen at your discretion will add piquancy.

Ingredients:

• beets - half a kilo;
• red cabbage – 8 kg;
• Bay leaf- 3 pcs.;
• horseradish root – 0.1 kg;
• garlic – 2 heads;
• water – 4 l;
• allspice – 20 peas;
• salt - glass;
• sugar - glass;
• 9% vinegar - 2 cups.

Cooking method:

1. Make a brine from water, sugar, salt and boil.
2. Coarsely grate the beets, add to the brine, mix with bay leaves and allspice, cook for 3 minutes.
3. Cool the brine.
4. Remove small heads of cabbage from the top leaves, cut into 8 pieces, and remove the stalk. Then chop it.
5. Spread by three-liter jars cabbage strips, sprinkling layers with grated horseradish and garlic. Pour in brine.
6. Sterilize for a third of an hour, then seal and place the lids down until the jars have cooled.

Fresh red cabbage salad

The simplest salad with red cabbage does not require many ingredients; just a combination of cabbage leaves with garlic and olive oil dressing is enough. Lemon juice will add piquancy and citrus freshness to the dish. This light salad is a good snack for an afternoon snack or served as a side dish for meat or fish for lunch.

Ingredients:

• red cabbage leaves – 350 g;
• garlic – 4 cloves;
• olive oil – 50 ml;
• lemon juice – 25 ml.

Cooking method:

1. Chop cabbage leaves, squeeze garlic, mix. Lightly crush the straw with your hands to release the juice.
2. Season with oil, lemon juice, pepper and salt if desired.

With mayonnaise

Red cabbage salad with mayonnaise will be more satisfying and nutritious. However, if you are firmly against increasing the calorie content of your dish, try replacing mayonnaise with low-fat sour cream or plain yogurt. Then it will work out light dietary a dish suitable even for vegetarians. Original taste will appear thanks to the addition of fresh parsley and Crimean sweet onions.

Ingredients:

• red head of cabbage – 1 pc.;
• Crimean onion – 1 pc.;
• parsley - 2 sprigs;
• mayonnaise – 45 ml;
• vinegar– 10 ml;
• sugar – 3 g.

Cooking method:

1. Remove the top spoiled leaves with a bluish coating from the heads of cabbage and chop the remaining part. add a little salt, season with sugar, mash with your hands until the juice comes out.
2. Cut the onion into strips and marinate in a mixture of sugar and vinegar for 13 minutes. Then drain the liquid and squeeze carefully.
3. Chop the parsley and mix with the rest of the ingredients.
4. Salt, pepper, season the dish with mayonnaise or sour cream or yogurt.

With vinegar

One more simple recipe To repeat at home, you can use red cabbage salad with vinegar. Added there green onions gives the appetizer a brighter rich color and a piquant pungency, spicy taste and aroma. Before cooking, you will need to briefly marinate the shredded head of cabbage, then the final dish will be softer and more tender. An original solution would be to use pickled fruits in this recipe - pineapples, peaches or grapes will provide bright shades of taste.

Ingredients:

• red cabbage - half a kilo;
• green onions – 100 g;
• 3% vinegar – 125 ml;
• vegetable oil – 50 ml;
• sugar – 40 g;
• salt – 10 g.

Cooking method:

1. Chop the head of cabbage, sprinkle with salt, sugar, and vinegar.
2. Place the mixture on the bottom of the pan, heat it up, and let the mixture settle to the bottom. Then remove from heat.
3. Pour in oil, mix with chopped onion.
4. Cool the snack. To make the taste more piquant, you can add several cloves or a cinnamon stick to the vinegar.

With apples

The most common recipe is red cabbage salad with apple, which creates an unusual combination sweet and sour taste fruits and the refreshing taste of vegetables. Any variety of apples will do: green ones add sourness, red ones add sweetness, and yellow ones add tartness. To add sophistication to the appetizer, add walnuts and season original sauce based on wine vinegar.

Ingredients:

• red cabbage – 0.3 kg;
• celery - stalk;
• apple – 1 pc.;
• wine vinegar – 40 ml;
• vegetable oil – 80 ml;
• sugar – 10 g;
• walnuts – 25 g;
• red ground pepper- a pinch.

Cooking method:

1. Chop the head of cabbage, cut the apple and celery into slices.
2. Make a sauce from whipped butter, vinegar, sugar, salt.
3. Season the dish with red pepper, mix with dressing, and garnish with walnuts.

With carrots

Pleasant taste Salad made from red cabbage and carrots is wonderful and rich in vitamins. Its bright and rich color attracts attention and looks great on any table or photo. It is good to serve the appetizer with the addition of hot peppers, fresh ginger and green coriander to add a spicy spiciness and elegance to the aroma.

Ingredients:

• red cabbage – 0.4 kg;
• vinegar - glass;
• carrots – 1 pc.;
• fresh ginger – 40 g;
• hot peppers– 10 g;
• sugar - glass;
• coriander greens – 20 g;
• salt – 20 g.

Cooking method:

1. Grate the ginger and chop the pepper. Mix them with vinegar and sugar.
2. Grate the carrots, chop the head of cabbage, add salt.
3. Pour the marinade over the cabbage straws, cover with a plate and place under pressure for 3 hours. After this, rinse with water.
4. Mix the straws with carrots, spices, and marinate for a day in the refrigerator, covered. Serve with coriander leaves.

With tomatoes

To prepare tasty and simple salad With red cabbage and tomatoes you will need a minimum of ingredients, but in the end you will get a dish rich in vitamins. The piquant spiciness of cabbage leaves will be emphasized by the sweetness of tomatoes, bell pepper, and greens will add a spicy taste to the dish. A dressing of olive oil and lemon juice will provide a wonderful flavor.

Ingredients:

• red cabbage - half a head of cabbage;
• Crimean onion – ½ piece;
• tomato – 1 pc.;
• Bell pepper- 1 PC.;
• greens – 40 g;
• olive oil – 40 ml;
• lemon juice – 30 ml.

Cooking method:

1. Chop the head of cabbage and cut the onion into half rings.
2. Cut the pepper and tomato into cubes, chop the greens.
3. Make a sauce from olive oil and lemon juice, season all the mixed ingredients with it. Add salt and pepper if desired.

With egg

A salad with red cabbage and egg would be more satisfying: this dish is good to serve on a holiday table as an appetizer or as a hearty side dish for fish or seafood. The unusualness will be provided by the added wild garlic, which has a spicy-pungent taste. You can season the side dish with sour cream or mayonnaise, but it is better to mix them in equal proportions.

Ingredients:

• purple cabbage– half a kilo;
• egg – 2 pcs.;
• parsley - 3 stems;
• wild garlic – 2 leaves;
• sour cream – 20 g;
• mayonnaise – 20 ml.

Cooking method:

1. Chop the head of cabbage, add salt, and mash with your hands to release the juice. Then leave for a few minutes.
2. Boil the eggs, chop.
3. Cut the wild garlic into slices and chop the greens.
4. Mix all the products, add salt and season with a mixture of mayonnaise and sour cream.

With corn

The red cabbage and corn salad, which also includes carrots and boiled eggs, has a bright, unusual color. This delicious dish looks beautiful on a plate. There is no shame in serving it for a holiday or New Year's table, however, the large amount of vitamins is an argument in favor of preparing it more often.

Ingredients:

• red cabbage – 0.4 kg;
• canned corn – 100 g;
• carrots – 1 pc.;
• eggs – 1 pc.;
• mayonnaise – 100 ml;
• dill - a bunch.

Cooking method:

1. Boil eggs, grate on a coarse grater.
2. Chop the cabbage head and rub with salt.
3. Coarsely grate the carrots and chop the dill.
4. Mix all ingredients, season with mayonnaise and salt.
5. Decorate with boiled egg slices.

With garlic

Red cabbage salad with garlic has a spicy kick. It is useful to eat it in the fall to protect the body from infections and colds, and to recharge with vitamins. The recipe is very simple and does not require the preparation of complex components. Classic dressing It will be a mixture of olive oil and vinegar, but any odorless vegetable oil, supplemented with pressed garlic, will do.

Ingredients:

• red cabbage – 350 g;
• vinegar – 15 ml;
• olive oil -45 ml;
• garlic – 2 cloves.

Cooking method:

1. Chop the head of cabbage into thin strips, add salt and pepper. Then knead with your hands to release the juice.
2. Season a thin strip with a sauce made from oil, vinegar and crushed garlic.
3. Refrigerate the appetizer for a couple of hours before serving. If desired, you can decorate it with parsley, dill, cilantro or basil.

Delicious red cabbage salad - cooking secrets

To make a particularly tasty cabbage salad with a memorable appearance, you should listen to the advice of chefs:

1. To make cabbage leaves soft and not bitter, you need to chop them, add salt and grind them. Another way to drive away bitterness is to use hot water: pour it over the leaves and leave for a few minutes.
2. Before cooking, you need to remove the lower coarse leaves of a bluish color from the head of cabbage - they only contain coarse fibers.
3. When purchasing, it is better to choose dense small heads of cabbage that crunch when you press on them - they contain more vitamins.
4. Original salad dressings will be cranberry juice, grated fresh horseradish, chopped ginger. Liquid honey, lemon juice and balsamic vinegar will add piquancy to the dish. However, more familiar classic options– refined vegetable oil with lemon juice and spices, or natural yogurt, low-fat sour cream or lean/olive mayonnaise.
5. Unusual additions to snacks will be fresh apples, ripe pears, walnuts or pine nuts. Celery, carrots, and citrus fruits go well with red cabbage. For greater expressiveness, add feta cheese, almonds, pumpkin or sesame seeds. Of the more satisfying ingredients - chicken, boiled tongue, smoked meat, salted red fish.
6. You can decorate with fresh chopped herbs, boiled quail eggs or red beans.

Video

Many people bypass the healthy, vitamin-rich red cabbage because they don’t know where and how to use it. But you can make a variety of salads and side dishes from this cabbage. Red cabbage is less juicy than white cabbage, but that is why salads made from it remain crispy longer and will not lose their appearance and taste. I suggest preparing juicy, healthy red cabbage and carrot salad. What makes it especially interesting is the spicy sweet and sour dressing, thanks to which the salad turns out very tasty.

Ingredients

To prepare red cabbage and carrot salad we will need:
400 g red cabbage;
2 carrots;
4 tbsp. l. balsamic vinegar(can be replaced with 6% apple cider vinegar or 2 tbsp 9% vinegar);
4 tbsp. l. vegetable oil;
1 tbsp. l. honey;
1 tbsp. l. Dijon mustard;
salt - to taste.

Cooking steps

Add the prepared dressing to the red cabbage and carrot salad.