Cabbage salads prepared for the winter provide the body with vitamins during the cold season. Cabbage salads are prepared by salting or pickling and canned in jars. Canned cabbage salads can be stored for several years.
Cabbage, eggplant and carrot salad
To make a salad, use 1 large head of white cabbage, 5-6 medium-sized eggplants, 2 small carrots, and a head of garlic. Chop the cabbage. Wash the carrots, peel and grate. Peel the garlic cloves and chop finely. Wash the eggplants, cut off the tails and boil in salted water for 5 minutes after boiling. Cut the boiled and cooled eggplants into cubes.
Put all vegetables in a separate container, add garlic, black pepper to taste, 1, 5 tbsp. tablespoons of salt and 100 ml of nine percent vinegar. Stir the salad thoroughly and place it in sterile jars. Close the jars with sterile lids and store them in a cool storage area.
Cabbage, beet, carrot and green tomato salad
Wash, peel and coarsely grate raw beets (6 medium) and raw carrots (8 large). Chop 2 medium cabbage finely. Cut 10 onions into half rings and 1 kg green tomatoes into small slices.
Put all vegetables in a saucepan, add a glass of unscented vegetable oil, 10 tbsp. tablespoons of sugar and 2 tbsp. tablespoons of salt. Stir the salad and simmer for 1 hour. 10 minutes before the end of cooking, add 100 ml of 9% vinegar to the vegetables. If desired, the cabbage salad can be seasoned with bay leaves and black peppercorns.
Put the finished salad in sterilized jars and roll them up with lids. Store jars in your basement or cellar.
Cabbage, tomato, bell pepper, carrot and onion salad
To prepare the salad, you will need the following vegetables: 3 kg of white cabbage, 1.5 kg of ripe tomatoes, 1 kg of bell pepper (green or red), 1 kg of carrots and 1 kg of onions.
Wash and peel vegetables. Finely chop the cabbage, coarsely grate the carrots, cut the onions and tomatoes into small cubes. Remove the seeds from the bell pepper and cut into strips. In a separate container, mix carrots, onions and bell peppers, add 100 g of sugar, 100 g of salt and a glass of refined vegetable oil to the vegetables. Mix everything well again.
Transfer the vegetable mixture to a saucepan and simmer over low heat. 10 minutes after boiling, add the chopped tomatoes to the pan and simmer the salad for 20 minutes. Then add the chopped cabbage and 100 ml of 9% vinegar. Mix everything and simmer the vegetables for another 20 minutes.
Spread the hot salad in sterile jars and roll them up with lids. Turn the jars over and leave to cool overnight. Then remove the cabbage salad to a cool place.
