Best 5 Krasnaya Kapusta Red Cabbage Salad Recipes

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Red cabbage salad, also known as "krasnaya kapusta" in Russian, is a vibrant and flavorful side dish that is a staple in many Eastern European cuisines. This salad is typically made with shredded red cabbage, carrots, and a tangy vinaigrette dressing. The bright purple color of the red cabbage and the crunchiness of the vegetables make this salad a visually appealing and refreshing addition to any meal. Whether you're looking for a healthy and colorful side salad or a simple and delicious appetizer, this red cabbage salad is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE SAUERKRAUT RECIPE (KVASHENAYA KAPUSTA)



Homemade Sauerkraut Recipe (Kvashenaya Kapusta) image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 11

2 medium/large cabbages (2 1/2 kg or about 5 1/2 lbs)
2-3 medium carrots (grated)
2 Tbsp fine sea salt
1 Tbsp sugar
1/2 small purple Onion (finely diced)
2 Tbsp Sunflower Oil (preferred for more flavor, or olive oil)
1/2 small purple Onion (finely diced)
1/2 Apple (any kind; I used gala, diced)
1/2 tsp sugar
2 Tbsp white grapes or dried cranberries
1-2 Tbsp extra light olive oil (not extra virgin)

Steps:

  • Remove the outermost leaves of the cabbage, cut it into quarters and shred cabbage finely (use a mandolin to do this faster and discard the core.
  • In a large silver bowl, place cabbage, carrots, 2 Tbsp sea salt and 1 Tbsp sugar and scrunch and knead it together really well for the juice to be released from the cabbage (4-5 min). You don't want it to be super juicy, just enough to cover the lettuce when you really pack it down in a jar.
  • Scrunch it until juices start to come out.
  • Fill a glass jar with the cabbage mixture and pack it in very tightly so that the juice from the cabbage covers the cabbage completely. You want a jar big enough to be filled only about 2/3 full so it has room to expand.
  • Make a press over the top of the cabbage by pushing down with a plate (or the lid from a large sour cream container). Top with a small jar of water, a super clean rock or whatever else would make a good weight. Place the lid on the jar but do not tighten. Its a good idea to keep the bottle in the sink or over a dish since there is risk of it overflowing (this is also why we only fill it 2/3 full; it grows!). Let stand at room temp for 4 days or until sour. It will stop fermenting/rising when it's done.
  • While it sits at room temperature, once each day: poke a few holes through the cabbage with the back of a wooden mixing spoon to release the gas that this process produces and pack the cabbage down tightly.
  • After 4 days, refrigerate until ready to serve. Can be stored for a few weeks if kept very cold.

THE BEST RED CABBAGE SALAD



The Best Red Cabbage Salad image

This red cabbage salad is perfect for potlucks!

Provided by The Sea Salt

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h10m

Yield 8

Number Of Ingredients 9

½ cup white sugar
4 tablespoons grated yellow onion
1 tablespoon celery salt
1 large head red cabbage, thinly sliced
⅓ cup cider vinegar
⅓ cup olive oil
fresh ground black pepper to taste
1 cup crumbled blue cheese
1 cup slivered toasted almonds

Steps:

  • Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
  • Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g

UKRAINIAN RED CABBAGE - KAPUSTA



Ukrainian Red Cabbage - Kapusta image

I have a family member that is Ukrainian, and he would have loved this I'm sure. My sister used to have a Ukrainian Christmas for him every year, it was the Best!!

Provided by Chef mariajane

Categories     < 60 Mins

Time 35m

Yield 10 serving(s)

Number Of Ingredients 13

1/4 cup unsalted butter
2 large granny smith apples, cored and chopped
1 large onion, thinly sliced
2 lbs red cabbage, shredded
1/4 cup packed golden brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup chicken stock
2 tablespoons black currant jam
salt and pepper

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the apples and the onion and sauté until the onion is tender and translucent, approximately 8 minutes.
  • Stir in cabbage and stir until wilted, approximately 8 minutes. Stir in the sugar, vinegar ,salt, cinnamon, allspice, and cloves. Cover and cook until the cabbage is tender, stirring occasionally, aproximately 10 minutes.
  • Add the stock and jam and continue to cook uncovered for 5 minutes longer. Season with salt and pepper and serve. Delicious!

Nutrition Facts : Calories 114.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.4, Sodium 271.7, Carbohydrate 18, Fiber 3.2, Sugar 12.2, Protein 1.8

SZYBKA SUROWKA Z CZERWONEJ KAPUSTY (POLISH RED CABBAGE SLAW)



Szybka Surowka z Czerwonej Kapusty (Polish Red Cabbage Slaw) image

Polish people love their cabbage in every form and every color! This fresh red cabbage slaw is often made during the autumn months, when bright colors are much appreciated.

Provided by Lilla

Categories     Salad     Coleslaw Recipes     No Mayo

Time 27m

Yield 4

Number Of Ingredients 7

½ head red cabbage, sliced
1 onion, thinly sliced
1 apple, peeled and grated
½ lemon, juiced
1 tablespoon vegetable oil
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain.
  • Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 19.5 g, Fat 3.7 g, Fiber 4.6 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 70.1 mg, Sugar 10.3 g

TUSHONAYA KAPUSTA (RUSSIAN-STYLE STEWED CABBAGE)



Tushonaya Kapusta (Russian-Style Stewed Cabbage) image

This is the classic Russian recipe to a fabulous side dish, the cabbage cooks a lot, so that it's flavor is mild and mixed with the other ingredients, very delicious. It's perfect next to chicken or beef.

Provided by AniSarit

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 tablespoon vegetable oil (or canola)
1 small onion, thinly sliced
1/2 head green cabbage, shredded
2 tablespoons water
2 cups sauerkraut (drained)
4 ounces tomato paste
salt and pepper, to taste
2 tablespoons dill, finely diced (optional)

Steps:

  • In a cast iron or ceramic pot, heat up the oil, and sautee the onions until soft and translucent. Don't brown them.
  • Add the shredded cabbage, and on a medium heat, cook for 2-3 minutes, mixing well.
  • Add the water, and reduce the heat to small-medium, and continue cooking the cabbage until it's soft, about 30-40 minutes. The cabbage will release it's own water, so you don't need to worry that it will be dried out. Mix every so often, just to be sure, and if it does get dry, go ahead and add just a bit of water more.
  • When the cabbage is soft, mix in the drained saurkraut, and cook for 10minutes longer.
  • Mix in the tomato paste, salt and pepper. The color should be orange. If you would like to add some dill, this is the time to do so.
  • Cook for 5-10min longer, and taste for seasoning.
  • Serve hot. Reheats very well in a microwave, and stays fresh in the fridge for 5-7days.

Nutrition Facts : Calories 58.2, Fat 1.4, SaturatedFat 0.2, Sodium 477.6, Carbohydrate 11.1, Fiber 4.2, Sugar 6.1, Protein 2.4

Tips:

  • Use a sharp knife or mandoline to thinly slice the cabbage. This will help the cabbage absorb the flavors of the dressing more easily.
  • If you don't have a mandoline, you can use a food processor with a slicing blade. Just be careful not to over-process the cabbage, or it will become mushy.
  • Use a variety of colorful vegetables in your salad. This will make it more visually appealing and nutritious.
  • Don't be afraid to experiment with different dressings. There are many different ways to make a delicious red cabbage salad dressing, so find one that you like and stick with it.
  • Let the salad sit for at least 30 minutes before serving. This will allow the flavors to meld together and develop.

Conclusion:

Red cabbage salad is a healthy and delicious side dish that can be enjoyed all year round. It's a great way to get your daily dose of vegetables, and it's also a good source of vitamins and minerals. So next time you're looking for a healthy and refreshing salad, give red cabbage salad a try.

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