Delicious and healthy cabbage is very convenient to use for harvesting. It can be salads, and cabbage just cut into strips, which is pickled or fermented. Prefabricated blanks are popular, where various vegetables are present, as well as dressings for soups.
Cabbage salad for the winter "September"
This cabbage salad, as the name implies, is prepared mainly in September. For him, you will need one kilogram of cabbage and bell pepper, 3 kg of tomato, half a kilogram of carrots and onions. For the marinade for this amount of vegetables: 3 tablespoons of salt, two-thirds of a glass of sugar, a glass of vegetable oil, a third of a glass of vinegar, you can add herbs.
Chop vegetables so they look pretty. Carrots are best cut into strips. Stir everything in one saucepan, add the rest of the ingredients, then let sit for a couple of hours. The vegetables should be juiced. Then put on fire and wait until boiling. Cook everything over low heat for about 20 minutes. Sterilize the jars. Spread the salad hot over the jars and roll up the lids.
Soup dressing
Soup dressings are extremely convenient - in winter, all you have to do is put the contents of the jar into the boiling broth, and that's all the fuss with preparing the dish is over. Here is a versatile dressing for soup: with the addition of beets, it becomes a filler for borscht; when replaced with any other vegetable, you can add it to any soup.
2 kg of cabbage, 3 kg of beets, 1 kg of carrots, onions and tomatoes, a pound of bell pepper. For this amount of vegetables: 180 g of vinegar, a glass of vegetable oil, 3 tablespoons of salt, an incomplete glass of sugar.
Chop the vegetables, place in a saucepan and stir. Combine with salt, butter, sugar, put on fire, bring to a boil and keep on low heat for another 20 minutes. Pour in vinegar, simmer for another 10 minutes. Arrange the resulting hot dressing in prepared cans. Roll up the jars with lids and place under a blanket until completely cooled.
