What to do to prevent your body from aging. “Youth” foods: what to eat to avoid aging

Step 1: prepare the cabbage.

Peel the cabbage from the outer leaves, rinse, divide into quarters, cut out the stalk, and then chop finely. The thinner the better.
Place the shredded cabbage in a deep plate.

Step 2: prepare the pepper.

Peel the pepper from twigs, seeds and whitish membranes. Then rinse inside and out, dry and cut into thin strips. Place the peppers on a plate with the cabbage.

Step 3: marinate cabbage with bell pepper.

Add chopped parsley to the plate with peppers and cabbage and stir everything together.
Boil water in a saucepan, dissolving sugar and salt in it. When the marinade boils, pour vinegar into the boiling water and vegetable oil. Stir, remove from heat.
Pour the hot marinade over the cabbage and bell pepper, mix the salad well, cover loosely with something, just to prevent dust and dirt from getting in, and let the vegetables sit for a while. 1-2 hours at room temperature.
After a couple of hours, delicious pickled cabbage with pepper is ready! Serve it on the table, and put what’s left into glass jar, cover loosely and store in the refrigerator.

Step 4: serve cabbage marinated with bell pepper.

Cabbage marinated with bell pepper is delicious snack. Serve it separately or with fish, meat dishes, and poultry dishes. But this salad would be delicious just with potatoes. It’s easy to prepare, marinates quickly, and tastes so good!
Bon appetit!

Onion lovers can safely add it to cabbage marinated with pepper. In this case, you can cut the onion into feathers or rings, as you wish.

What could be better in winter in terms of vitamins, other than eating tangerines? New Year? Naturally, cabbage salad marinated for the winter and bell pepper.

1 Canned cabbage with sweet peppers for winter storage
- 1.1 How to cover cabbage and peppers for the winter, simple and delicious recipe
- 1.2 Cabbage and bell pepper salad in jars instant cooking
2 Winter cabbage salad with peppers and carrots
3 Cabbage for the winter with bell peppers and onions, marinated in jars
4 Bell peppers stuffed with cabbage, recipe for the winter
5 Cabbage and pepper salad with tomatoes for the winter

Canned cabbage with sweet peppers for winter storage

It's no secret that in winter it is necessary to consume as many vitamins and microelements that are beneficial to us as possible. However, fruits are quite expensive in the winter months, but you still need to fuel your body. This is where canned vegetables come in handy.

However, vegetables simply thrown and rolled into jars do not differ in taste, and appearance not particularly attractive. But all this is solved by cabbage salad with sweet pepper, since together its ingredients make up something pleasing to the eye. color scheme and are a real storehouse of usefulness.

It is also worth noting that each salad ingredient complements the other in taste and emphasizes the taste, in general. And it’s always good to eat tasty food, and healthy food is just great.

Making such a salad will not be difficult for the average housewife.

To prepare a winter salad, you just need the ingredients themselves, naturally, sterilized salad jars, and a little time.

I think you know that preservation is not complete with two ingredients, but various variations There are quite a lot of cabbage salad and bell peppers. And if you want some kind of difference, you want to surprise your family with different tastes of seemingly the same dish, I advise you to pay attention to such a component as vinegar.

Vinegar is a common thing when making preserves. However, in order for your salad to sparkle with new flavors, you can use different types vinegars Apple, wine, malt, and also rice. Each of them will add one or another shade to your salad, making each jar unique in taste. Experiment!

In order for your salad to live as long as possible and preserve everything essential vitamins simple but very important rules must be followed.

Always wash and prepare food thoroughly.
Storage containers must be washed and sterilized.
Always monitor the amount of ingredients, a slight disagreement with the recipe is not a big deal, but overdoing it with salt or vinegar will make the dish inedible
After canning, the salad will need to be stored in a cool place. Whether it's a refrigerator or a cellar - it doesn't matter

Stick to these simple rules and you will have delicious happiness.

How to cover cabbage with peppers for the winter, a simple and tasty recipe

For an ordinary, but nevertheless tasty salad for a three-liter jar, we will need:

Two and a half kilos of white cabbage. In size this is a medium stripped fork
Half a kilo of bell pepper. I advise you to choose peppercorns different colors and as brightly as possible
Onions – 0.4 – 0.5 kilograms
Table salt - two tablespoons without a pea
Granulated sugar - three tablespoons without a heap of spoons
Vinegar 3% - 75 ml. 7% – 45 ml
Refined sunflower oil – tablespoon
Unrefined vegetable oil - one tablespoon

Wash the cabbage and peel it. We remove the stump and chop it into thin strips with a cross-section of 4-5 millimeters. We also wash the carrots, peel them and grate them on a Roko grater. Wash the pepper and cut it into quarters. This will make it easier to remove the stem and remove the seeds. I also recommend cutting off the white inner flesh. Cut the pepper either into thin strips or into triangles equal sides about a couple of centimeters.

Cut the peeled onion into half rings or with a feather. Another tip, before cutting the onion, rinse it under cold water. And when cutting, wet the knife in water. This will save you to some extent from unplanned tear shedding.

So. Our vegetables are prepared and chopped. It's time to start cooking.

Before mixing all the ingredients, you need to grind the cabbage, not forgetting to add salt and sugar, until a small amount of juice appears. Next, add vegetable oil and add the remaining vegetables.

Now you need to dilute the vinegar with warm water in a ratio of 1 to 2 and pour this into the vegetables. Then mix thoroughly.

The vegetable mixture is placed in sterilized jars and tamped down a little. Place the blanks in cool room and in a week you can enjoy a bright and tasty salad.

Cabbage and bell pepper salad in instant jars

For the next salad you will need:

A kilo of white cabbage
Three hundred grams of bell pepper pods
Two medium sized carrots
Garlic – one medium clove
Vinegar 9% – 45-50 milliliters
Vegetable oil – 80 milliliters
Sugar – 50 grams
Salt – 25-30 grams

Prepared cabbage and Bell pepper shred into noodles. Grind the carrots on a grater.

Mix the cabbage with sugar and salt, stir and squeeze a little until the juice appears. Add chopped peppers and carrots.

We also add garlic to the vegetables. You can either squeeze it through a garlic press or simply chop it finely. In the latter case, it will be more convenient if you crush the garlic with a knife before slicing.

Add vinegar, diluted in not too much water, to the resulting vegetable mixture. hot water, in a ratio of one to two. Pour in sunflower oil and mix well.

The next step is to place the resulting salad in sterilized jars and refrigerate. The salad can be tasted within five to six hours after preparation. But the longer it sits, the tastier it will be.

Winter cabbage salad with peppers and carrots

This salad is very similar to the previous ones at first glance, but there is one significant difference.

Ingredients:

Kilo white cabbage
Two small carrot roots
Three medium turnip bulbs
One and a half to two faceted glasses of sunflower oil, odorless
Vinegar 9% - 150 milliliters
Sugar – 200 grams
Salt - 50 grams
Allspice (if you want)

We will prepare the vegetables in exactly the same way as in the above options. Pour vinegar over the mixed vegetables, mix evenly and pack into sterilized jars. Don't forget about the juice released from the cabbage. We also add it to the salad.

Heat the sunflower oil in a frying pan until it boils and add two large spoons to each jar.

Next, you need to sterilize the jars with the already prepared salad. To do this, cover the jars with lids and place them in a wide bowl with boiling water. Keep each jar in boiling water for about fifteen minutes. After which we take out the jars, roll them up properly, let them cool and hide them in the cold. This is so cabbagey delicious salad on winter storage we succeeded.

Cabbage for the winter with bell peppers and onions, marinated in jars

Ingredients:

One and a half kilos of cabbage
Two medium onions
Two not very large carrots
Two large fleshy bell pepper pods
A tablespoon without the top of salt and granulated sugar
80 milliliters 9% vinegar
Allspice - 5-6 pieces
Bay leaf

Vegetables are prepared, cabbage and peppers are cut into strips. We cut the onion into feathers, and three carrots on a vegetable cutter or grater. Mix all the vegetables.

Pour the resulting marinade over the vegetables and mix thoroughly.

Place peppercorns and bay leaves in a sterilized jar at the bottom. Place the salad on top and compact it a little. That's how we got another delicious cabbage salad.

Bell peppers stuffed with cabbage, recipe for the winter

Do you want to surprise your loved ones with an unusual conservation? Then I think this recipe will suit you.

So, let's start with the ingredients (for a 3-liter jar):

Bell pepper – 7-10 large peppers
A kilo of cabbage
Two not too big carrots
Onion – 250-300 grams
Garlic – 3 large cloves
Parsley - a small bunch
Vinegar 9% - 250 milliliters
Half a glass of sugar
One and a half tablespoons of regular salt
Allspice – 5-6 peas
Laurel leaf
Water – 750 milliliters

Peppers must be washed, carefully cut out the stalk and freed from seeds and white pulp.

For the salad filling, you need to cut the cabbage into thin strips, chop the carrots on a grater, chop the onion into half rings, and finely chop the garlic and parsley. Let's mix everything.

AND the last stage will prepare the marinade. Mix sugar and salt into the water and add vinegar. Bring this to a vigorous boil and pour in our peppers. Afterwards, sterilize the jars in boiling water for about fifteen minutes and close the lids.

All that remains is to keep the jars wrapped in something warm and wait until they cool slowly, after which we put them in the cold for storage.

Cabbage and pepper salad with tomatoes for the winter

For this salad we will need:

One and a half kilos of cabbage
A kilo of red tomatoes
A kilo of bell pepper
Three big carrots
Three large onions
Vinegar 9% 100 milliliters
Half a glass of sugar
Salt – 80-100 grams
Vegetable oil – 100 milliliters

Cut the prepared peppers and cabbage into thin strips, cut the tomatoes into medium-sized slices. Grind the carrots on a grater. Well, we cut the onion into feathers. Don't forget about the advice on cutting onions at the beginning of the article.

For the marinade, mix vinegar, sugar and salt, add vegetable oil. Pour the resulting mixture over the vegetables and leave to brew for a couple of hours. Next, transfer the salad to a saucepan and simmer for about half an hour after boiling.

Place the finished mixture in clean and dry jars and roll them under tin lids. Then we let them brew under a warm blanket.

Such goodies and health benefits can be prepared for the long winter. When preparing, do not forget to use tips on counting various types vinegar and don’t be afraid to play with spices.

Bon appetit!

Cabbage can be pickled different ways and in combination with various vegetables. Today I suggest you cook with bell pepper. Thanks to this combination, pickled cabbage with instant bell pepper turns out to be very aromatic and even delicious. I often cook cabbage this way because the cabbage and vegetables marinate very quickly and I don’t even notice it happening. While doing household chores, time flies quickly, and after a few hours the cabbage is ready. This is simply amazing. I advise everyone to marinate cabbage like this in a fast way and don’t wait three long days as is usually the case. Our grandmothers and mothers always pickled cabbage for days, but now everything is different. Time flies quickly, progress is moving, and we have already been pickling cabbage for less than one day.

Required Products:

- 1 kg cabbage,
- 100 grams of juicy carrots,
- 100 grams of sweet bell pepper,
- 1-2 cloves of garlic,
- 1-2 bay leaves,
- 4-6 pcs. peppercorns,
- 1 tables. l. salt without a slide,
- 2 tables l. granulated sugar,
- 500 grams of water,
- 50 grams of table vinegar,
- 50 grams of vegetable oil.

How to cook with photos step by step

Grind the carrots: you can grate them on any grater.

Cut white cabbage into thin strips.

Pepper, pre-peeled, cut into elongated strips.

Combine the cabbage in an enamel or glass bowl. Add a little garlic for flavor.

Boil water and be sure to add it granulated sugar, and salt for taste.

Add spices to the boiling marinade: bay leaves, peppercorns. Add oil and boil for another minute. Remove from heat and immediately pour in vinegar. Let the marinade cool a little.

Pour the marinade over the cabbage while it is still warm. Cover the vegetables with a plate, or you can put them under pressure so that the cabbage and vegetables are released maximum amount juice

It will be ready in 4 hours. It will marinate well, then put it in the refrigerator to serve chilled. If you don’t eat this cabbage at once. Just put it in jars and store it in the refrigerator in the usual way. Bon Appetite!

Hello, hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

This cabbage can be covered for the winter, frozen or eaten immediately after cooking.

To quickly go to the right recipe— use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

Ingredients

cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.

water - 1 liter
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
salt - 2 tbsp. spoons
cloves - 5 pcs.
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Preparation

To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.

Grind the carrots on a grater.

Place the cabbage and carrots in a suitable sized container and mix well. There is no need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the specified spices (see ingredients for the marinade), except vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Bay leaf take it out.

Pour the hot marinade into the cabbage, stir and let stand until it cools.

Now the cabbage can be transferred to a jar and stored in the refrigerator. For the taste to fully develop, you need to wait 2-3 days. But if you really want it, you can eat it within a day.

Wonderful crispy homemade cabbage. Serve it by pouring oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. You can eat this cabbage within a day.

Ingredients

cabbage - 1 fork (2 kg)
bell pepper - 1 piece (medium)
carrots - 2 pcs (medium)
cucumber - 1 piece (medium)

water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. heaped spoon
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Mix the vegetables carefully to prevent them from choking and releasing their juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, the pickled cabbage is ready! Very easy recipe That's why so many people love him so much.

Cabbage marinated with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

Ingredients

cabbage - 1 fork (2 kg)
beets - 1 piece (large)
red Bell pepper- 1 piece (or 1 tablespoon of ground red)
carrots - 1 piece (medium)
garlic - 7-8 cloves

water - 1 liter
sugar - 1 glass
salt - 2 tbsp. spoons
bay leaf - 3-4 pcs
apple cider vinegar - 1 glass
vegetable oil -0.5 cups
peppercorns - 6-8 pieces

Preparation

For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic thinly into slices.

Peel the pepper from seeds and cut into strips.

Place all ingredients in a pan in layers.

For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.

We pour it over our cabbage.

Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.

Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

cabbage – 1 fork (2 kg)
bell pepper - 1 piece
carrots - 1 pc.
garlic – 4-5 cloves
ginger - 70 gr

For the marinade:

water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 teaspoon
apple cider vinegar - 150 ml

Preparation

Cut the cabbage, carrots, garlic and pepper into thin strips.

Peel the ginger and cut it into translucent circles.

Place all the vegetables in the pan, mix gently, but do not mash.

We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

The recipe is simply delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

Ingredients

cabbage - (a head of cabbage weighing approximately 1 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 tsp

For the marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After this, remove the cabbage using a slotted spoon. Fill it with cold water to cool. If during the process the water heats up from the cabbage, you need to replace it with cold water again.

Pass the garlic through a crusher.

Cut the carrots and bell pepper into thin strips.

Boil water for the marinade and add spices to it. Let it simmer for 5-7 minutes. After turning off, add vinegar, carrots and bell pepper to the same place.

Sprinkle the cabbage with cumin and garlic, pour it with marinade with carrots and pepper.

Place a plate with pressure on top. Let's wait until everything cools down and place it in the refrigerator for a day. And you can eat!

Serve by cutting into smaller pieces and basting with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a very tasty recipe

The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

cabbage - 1 fork (2 kg)
bell pepper - 3-4 pcs
carrots - 3-4 pcs (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs.
hot pepper - 1 pod

For the marinade:

water -2 liters
sugar - 1 glass
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pcs
cloves -5-6 pieces

Preparation

Wash the cabbage and cut into fairly large pieces.

Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.

Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.

After turning off, add vinegar. We take out the bay leaf, it has done its job.

Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.

Cover everything with a lid and wait for it to cool.

Place the cabbage in the refrigerator, wait 2-3 days and you’re done!

The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has many nuances that are better to see once than to read a hundred times.

Yummy and looks incredible!

Cabbage Pelyustka

According to the rules, pelyuska should be crispy. Therefore, you need to choose elastic, thick cabbage for it, so that it does not fall apart due to processing.

Ingredients

cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
1 large beet, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves

For the marinade

water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Preparation

Remove the top leaves from the cabbage. Cut it crosswise and remove the stalk. Cut it even smaller into pieces of 3-4 cm.

Cut beets and carrots into strips or bars. Garlic - in thin circles.

We will put everything in the jar in layers: the first layer is cabbage, beets on top, then carrots and garlic. Press with your palm and repeat the sequence of layers again until it reaches almost the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool slightly. Add oil and vinegar. The marinade must cool before pouring, after which you can safely pour it into the jar with the cabbage.

Cover it all with a lid and leave it for two days at room temperature. Our cabbage will begin to ferment, and the beets will give it a beautiful pink color.

After this, put the cabbage in the refrigerator for another day.

In general, you can try it the very next day. However for full readiness it will take a few more days for the thickest leaves to be saturated with the marinade. So that the color becomes rich and the taste incomparable!