Preserving red cabbage - simple recipes with instructions

If you can't have enough red cabbage from your own garden, you can cook it up easily and, above all, deliciously. Here we explain how to do it.

Anyone who has a garden knows the problem: You hope that the harvest will be plentiful and then you suddenly find yourself with more harvest than expected. Of course you can give away some of it to family and friends or freeze the red cabbage. But it also makes sense to cook some of it. So you can enjoy the fruit and vegetables even when they are not in season and can be used fresh from the garden.

The great thing: You don't have to be a star chef to cook red cabbage properly. It's not difficult and above all it doesn't require a lot of effort.

Preparatory measures

In order for the boiled red cabbage to be successful, you should take a few measures in advance. In general, it is recommended to boil only firm and closed heads of red cabbage. You should also wear disposable gloves when processing, as the dye secreted by the red cabbage rubs off. Therefore, you should definitely also wear an apron to protect your clothes from stains. Once you have taken these preparatory measures, you can start with the preparation.

Basic recipe for red cabbage with apples

To pickle the red cabbage you need the following ingredients:

1 kg red cabbage
1 apple
30 g clarified butter
3 tbsp red wine
3 tablespoons vinegar
1 tablespoon sugar
300 ml water
1 bay leaf
1 clove
S alt

❶ First you should quarter the red cabbage and remove the stalk. Then cut the quarters into strips with a sharp knife. You can also finely chop the cabbage with a slicer or a chopper. Then wash the finished cabbage in cold s alted water.

❷ Now it's the apples turn. You should peel, core and cut them into small pieces.

❸ Now heat the clarified butter in a saucepan and add both the red cabbage and the apple pieces. Add sugar and sauté everything. Red wine, vinegar, water and all the spices then gradually follow in thePot. Cover and let simmer over medium heat for 30 to 40 minutes.

❹ In the meantime, be sure to thoroughly rinse all canning jars and lids. All parts must be completely sterile. It is therefore advisable that you boil the jars and lids once.

❺ When the cabbage is ready, you can put it in the boiled jars. Then close them tightly immediately. Then let the whole thing cool down. And you can store the glasses as usual.

Another variant for apple and red cabbage

Another recipe for preserving red cabbage calls for these ingredients (the amount listed makes about twelve jars of red cabbage):

4 kg red cabbage
3 tbsp s alt
2 sweet apples
500 ml vinegar
500 ml apple juice
300 g sugar
Bay Leaves
Carnations
Juniper berries
pepper

❶ With this recipe, too, you first have to quarter the red cabbage again and remove the stalk. Then grate. You should also cut the apples into small pieces.

❷ Now you have to put everything in a bowl, add the s alt and the spices and mix everything together well. Vinegar, sugar and apple juice are separately mixed with the water in a measuring cup.

❸ The preserving jars should also be clean and sterile for this. They are now about three-quarters filled with the red cabbage and apple mixture. Then pour in the vinegar infusion and fill the glass to the brim.

❹ To properly preserve the red cabbage, the jars are boiled in the preserving pot at 95 degrees Celsius for about an hour and a half. Alternatively, you can also use the oven, in which the glasses remain at the same temperature for about 80 minutes. Then simply let it cool down and store in a cool, dark place.