In the cold season, hot second courses are invariably popular with connoisseurs of cooking. But if they are served along with vegetables, the taste is much more pleasant and the saturation is faster. The perfect choice will be a cabbage salad for the winter, which is prepared quite quickly and allows you to vary the ingredients.
Cabbage salad for the winter with pepper
Pepper gives such a preservation a unique sweetish and slightly spicy flavor. This makes this cabbage salad with tomatoes and other domestic vegetables for the winter an ideal addition to baked or fried potatoes , as well as porridges.
Ingredients:
- vinegar 9% - 150 ml;
- tomatoes - 2 kg;
- white cabbage - 1.6 kg;
- peas of black pepper - 17-20 pieces;
- sweet pepper - 750 g;
- salt - 18 g per 1 kg of vegetable mixture;
- paprika - 0,5 tsp.
- vegetable oil - 320 g;
- onion - 540 g.
Preparation
Wash the vegetables. If you are not yet aware of how to prepare cabbage salad for the winter, try to perform some simple operations. Peel the onions and remove the stems from the pepper and tomatoes. Cut tomatoes and pepper in half and cut into thin slices, and onions - small semirings. Cabbage chop as small as possible, add salt to it and carefully rub with a spoon.
Mix all the vegetables, top up with vegetable oil, sprinkle with spices, mix well and send the mixture to cook. Continue stirring the salad and immediately after the boiling point, remove the pan from the plate and add the vinegar. We lay out the dish in the already sterilized cans, close with lids and steaming in a water bath for about 20 minutes. Then roll up and turn the jars to cool.
Cabbage salad with carrots for the winter "Autumn"
Ingredients:
- parsley - 1 bunch;
- sweet pepper - 1,5 kg;
- sunflower oil - 700 g;
- sugar - 1 cup;
- tomatoes - 2.5 kg;
- carrots - 1,3 kg;
- cucumbers - 1 kg;
- white cabbage - 2.3 kg;
- salt - 4 tbsp. spoons;
- onion - 1 kg;
- vinegar - 5.5 tbsp. spoons.
Preparation
This cabbage salad with cucumbers for the winter is easy and simple. Carrots clean and grind with a large grater, wash cucumbers and cut into small slices, and then grind everything using a food processor. Cut the onions with medium half rings and also pass through the combine. Cabbage chop quite finely. Bulgarian pepper brush, remove the seeds and cut into small straws. Finely chop parsley, and cut tomatoes into thin semirings. All the vegetables mix well in a large container and take care of the marinade. Mix sugar, sunflower oil and vinegar, and then salt. Pour marinade vegetables and once again carefully mix. Spread the salad over carefully washed jars and send them to sterilization (for a liter jar, which is placed on a boiling water bath, it takes half an hour). Then roll up the workpiece and place it under a warm blanket before cooling.