Grapes impart a delicate aroma and astringency to pickled or sauerkraut. And the grape berries themselves will taste like champagne. You will learn how to cook cabbage with grapes in this article.

Sauerkraut with grapes is a healthy and savory snack

Ingredients

White cabbage 2 kilograms Carrot 500 grams Sour apple 4 pieces) Bulgarian pepper 1 piece (s) Grape 500 grams

• Servings: 1
• Cooking time: 15 minutes

Sauerkraut with grapes

For piquancy, various ingredients are added to sauerkraut: carrots, cranberries, lingonberries, apples, bell peppers. An unusual dish is obtained when grapes are taken as one of the components.

To prepare such a snack you will need:

• 2 kg of white cabbage;
• a pound of carrots;
• four sour apples;
• one bell pepper;
• a pound of light grapes;
• spices and salt to taste.

After thoroughly washing the vegetables and fruits, chop the carrots, cabbage and peppers, cut the apples into halves and remove the cores. We put all the ingredients in layers in an enamel pan or bucket, sprinkle with salt and spices. We press down with a plate or a wooden circle and put it under oppression.

For the first five days of fermentation, we pierce the cabbage daily with a wooden stick to release gases. After that, we either store it in a cool place directly in a saucepan under oppression, or pack it tightly in sterilized jars and put it in the refrigerator.

Pickled cabbage with grapes: recipe

Cabbage with berries can be not only fermented, but also pickled. This spicy appetizer cooks quickly. It is better to take dark grapes: it will color the dish in a pleasant pink color. But you can also use white varieties.

For the main course, you will need a head of cabbage and grapes (by weight 2: 1), as well as a couple of red onions. For marinade pouring you need:

• litere of water;
• two large spoons of salt;
• half a glass of nine percent vinegar;
• a glass of sugar;
• seasonings to taste;
• two cloves of garlic.

Wash vegetables and berries thoroughly before cooking. Then you should cut the cabbage into squares, the onion into strips. We put vegetables and grapes tightly in an enamel pan so that the top layer consists only of cabbage.

Now you need to prepare the marinade. To do this, dissolve salt and sugar in boiling water, put garlic and spices, simmer over low heat for 10 minutes: the solution should be saturated with the aroma of seasonings. Then add vinegar.

Pour hot marinade into a saucepan with a future snack. It should cover the top layer of cabbage by about a centimeter. Press down with a plate or a wooden circle and put it under pressure. After 24 hours, put the pan in the refrigerator.

You can try the appetizer already a day after cooling. But according to this recipe, it is easy to prepare cabbage for the winter. To do this, vegetables are placed in jars (0.7 l), marinade filling is added and sterilized for 20 minutes. Then they are tightly closed with lids or rolled up and put away in a cool place.

If you cook cabbage with grape berries correctly, then it will retain a pleasant crunchiness and delicate aroma throughout all winter months.

Quick pickled cabbage with grapes - the aroma and spice of basil is wonderfully combined with the piquancy of grapes, the regality of cabbage and the sweetness of honey. Having tasted this incredibly delicious pickled cabbage with grapes at least once, you will remain a fan of it for life.

Ingredients:

• Cabbage - 2 kilograms;
• grapes - 1 kilogram;
• carrots - 200 grams;
• basil - 100 grams.

• Water - 1 liter;
• salt - 15 grams;
• honey - 100 grams.

Step-by-step recipe for quick pickled cabbage with grapes

1. Chop cabbage with carrots into strips.
2. Place in a three-liter jar, layering with grapes and basil.
3. Prepare a filling of honey, salt and water. Boil water, add salt, cool slightly and add honey.
4. Pour cabbage in a jar with still hot brine, tie the jar with gauze and leave at room temperature.
5. On the second day, the cabbage is ready for use. Store cooked cabbage in the refrigerator.

Quick Pickled Cabbage with Grapes is a wonderful and amazing appetizer. She is like a holiday, decorates and complements even the everyday table.

Delicious preparations for you, and bon appetit!

I enjoy life with my son Nikita, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started to cook and cook for the whole family when I was 9 years old). I love family dinners at home more than anything else. I always bake sweets for the weekend, I love it when the house smells of baked goods! It's so cozy! I love to travel and bring recipes from all over the world! The culinary project "I love to cook" has long been a part of my family. This is not only my job, but the place where I share the most intimate, what my relatives adore - the recipes of our family.

Calorie content: Not specified
Cooking time: 25 minutes

Provencal cabbage with cranberries, grapes and apples is an incredibly tasty vegetable appetizer in a sweet and sour marinade with sunflower oil. Such a vegetable salad does not sit in the refrigerator, it is eaten almost immediately, as soon as the cabbage "ripens". There is an opinion that the salad can be served as soon as the marinade cools down or the next day. I advise you to be patient, and let the vegetables infuse for 3-4 days, after this period, the salad turns out - you will lick your fingers!
It will take 25 minutes to cook, from the indicated ingredients 2 cans with a capacity of 1 liter will come out. Pay attention to this one too.

Ingredients:

- white cabbage - 1.2 kg.;
- carrots - 150 gr.;
- apple - 180 gr.;
- cranberries - 50 gr.;
- red grapes - 100 gr.

For marinade pouring:

- water - 1 l.;
- vinegar 9% - 150 ml.;
- granulated sugar - 200 gr.;
- table salt - 15 gr.;
- sunflower oil - 180 ml.;
- garlic - 1 head;
- bay leaves - 2-3 pcs.;
- black pepper, allspice, cloves.

How to cook from a photo step by step

Remove the top leaves from the cabbage fork, cut the head of cabbage into two parts, cut out the stump. Then cut into large squares, put in a deep bowl.




Add a handful of fresh or frozen cranberries. We sort out the berries beforehand - remove dry and spoiled ones, rinse the cranberries well with cold water.




We clean the carrots with a vegetable knife, rub on a coarse grater, add to a bowl.






Cut the core out of the apples, cut into large slices, add to the rest of the ingredients.




Cut the grapes in half, take out the seeds, throw the grapes into a bowl with vegetables.




We make the marinade fill. Clean the garlic cloves, cut into slices. Pour water into a saucepan, add granulated sugar, table salt, put bay leaves, black and allspice, add a few cloves and chopped garlic.






Boil the marinade pouring for 2 minutes, pour in the vinegar and sunflower oil, heat for a few more minutes.




Pour the hot marinade into a bowl of vegetables, stir.




We put a flat plate and a load on the vegetables, leave for a day at room temperature, then put them in the refrigerator for another 3 days.




We put the finished one in jars loosely, fill it with marinade, store in the refrigerator.

In autumn and winter, pickled vegetables are considered the most popular snacks on the table. They are not only tasty, but also healthy. I will show you how pickled cabbage with grapes is prepared, it will be ready in 2 days.

If you are not in a hurry, then after that you can put such cabbage in the basement or cellar and store the jars for a month or more. But usually after two days, when the cabbage is ready, my household begins to eat it slowly, it turns out very tasty.

Required products:

- 500 grams of white cabbage;
- 1 carrot;
- 1 tea. l. honey;
- 1 tables. l. salt;
- 300 grams of water;
- a bunch of grapes;
- a few sprigs of parsley.




White shredded cabbage thinly and so that it is convenient to eat later. Do not cut with too long fibers.




I peel and rub the carrots through a coarse grater. Carrots will give the cabbage a sweet, sweet flavor.




I begin to pack, or rather tamp the cabbage and carrots into a clean jar.




I also add washed parsley sprigs mixed with vegetables. The greens will blend well in the overall composition. Also, the cabbage will be more flavorful.




For piquancy, I put grapes in jars. Only before I rinse it and remove it from the brushes so that there are no branches in the jar. The grapes will also speed up the fermentation process of the cabbage, and it will pickle quickly.




At the very end, I add a little honey so that the cabbage is not sour, but, on the contrary, unusually dessert.




Preparing the marinade. Pour salt into water at room temperature and stir until completely dissolved.




I fill the cabbage with brine so that the cabbage is well salted and becomes such that everyone can treat it. Due to the fact that the cabbage is covered with brine, it will cook quickly. If you usually fermented cabbage and waited for juice to appear from it, then everything is already ready for pickling. We have accelerated the process twice.




I cover the jar with a clean gauze cloth and leave it in the room for a day, and then move it to a cool place.
It turns out that on the second day the cabbage with grapes will be marinated and ready to eat.




The most interesting thing is that in such a cabbage you can eat all other products from a jar. The grapes also turn out to be delicious and unusual in taste.

Bon Appetite!
I also recommend to cook

Cabbage with apples, plums and grapes

10 kg of cabbage, 3 kg of apples, 2 kg of plums, 1 kg of grapes, cherry twigs with leaves, 240 g of salt .

Cut the cabbage into large pieces. Cut the apples into 4 parts without peeling the seeds. Cut the plums in half, removing the seeds. Add grapes, salt and stir. At the bottom of the container, put cherry twigs in two layers, then tightly lay the cabbage with fruits and on top - two more layers of cherry twigs.

Banana salad with apples and grapes 2 bananas, 2 apples, 3 canned pineapple rings, 1 bunch of seedless grapes, 1/2 cup sour cream, 3-4 tbsp. tablespoons of condensed milk, lettuce for decoration. Rinse the grapes and separate the berries from the twigs. Slice pineapple