Canned Cabbage

Name: Canned Cabbage
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 10 servings
Ingredients: 3 kg Cabbage

Appetizing, crispy, and juicy. A winter delight for the whole family! Canned cabbage is made with vinegar, giving it a rich taste. This preparation is a great addition to your table on cold days, whether for lunch or dinner. It’s an excellent way to bring variety to your meals. Be sure to try it!

4.7

(23)

Updated : 16 June, 2025

Easy

About 45 min.

Ingredients

3 kilograms

Cabbage

150 grams

Carrot

1 liter

Water

50 grams

Salt

60 grams

Sugar

120 milliliters

Vinegar

3

Laurel leaf

5

Peppercorns

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

First, prepare all the necessary ingredients. Wash the jars with baking soda and sterilize them along with the lids in advance. It’s best to use cabbage with tender, green leaves, as it will be juicier and softer. Carrots are optional.

Step 2

Remove any spoiled leaves from the cabbage, cut it in half, and shred it. Lightly knead the cabbage with your hands.

Step 3

Wash the carrots thoroughly, peel them, and grate them using a coarse grater.

Step 4

Place the cabbage and grated carrots in a large bowl.

Step 5

Mix everything evenly; it’s best to do this with your hands for convenience.

Step 6

In a saucepan, bring water to a boil, dissolving salt and sugar in it. At the end, add vinegar. You can use 9% vinegar or dilute 1 tablespoon of 70% vinegar essence with 11 tablespoons of water.

Step 7

Place a bay leaf and black peppercorns at the bottom of each sterilized jar.

Step 8

Pack the prepared cabbage into the jars up to the shoulder level.

Step 9

Pour the hot brine over the cabbage until the jars are full, then loosely cover them with lids.

Step 10

Place a towel or fabric napkin at the bottom of a large pot, put the jars inside, and add water up to the shoulder level of the jars. Bring the water to a boil and sterilize the jars: 1-liter jars: 10 minutes 2-liter jars; 20 minutes 3-liter jars; 30 minutes.

Step 11

Seal the jars tightly with lids, turn them upside down, wrap them in something warm, and leave them for 1–2 days to cool slowly. Then, store them in a cool place. Happy preserving!