Cabbage salad is a simple and inexpensive snack rich in vitamins and fiber. It can be prepared for future use by adding bell peppers, onions, carrots and other delicious ingredients to white cabbage. Sterilized canned food is successfully stored until spring; jars are placed in the refrigerator only after opening.
Rules for making cabbage salads
White cabbage goes well with vegetables that have a rich taste. Usually it is combined with carrots, garlic and onions, often tomatoes, hot or sweet peppers, and spicy herbs are added to the salad. The composition of colorful vegetables looks very impressive in a jar. An important condition is that in order for the salad to turn out delicious, it is better not to use spoiled specimens. The calorie content of the dish is low, in order to reduce it, you need to limit the amount of sugar.
Cabbage for salad should be taken late-ripening - it is more saturated, not watery, besides, the heads of cabbage retain their elasticity longer and shred more easily. The weight in the recipes does not take into account the stumps and sluggish upper leaves, which must be removed. For those who like less spicy foods, it is better to reduce the amount of garlic and hot peppers. This will not affect the final taste of the dish; such variations will not affect the shelf life of the salad either.
Simple white cabbage salad: a step by step recipe
For cooking, it is better to take winter varieties of cabbage with a richer taste. Strong, intact heads of cabbage and brightly colored sweet carrots are preferred. The salad will turn out beautiful and very appetizing. The proportions of garlic can be adjusted to taste.
Ingredients:
- 2 kg of white cabbage;
- 12 cloves of garlic;
- 8 juicy medium-sized carrots;
- 1 glass of water;
- 1 cup refined vegetable oil
- 2 tbsp. l. salt;
- 200 g sugar;
- 18 Art. l. table vinegar 9%.
Peel the cabbage from the sluggish upper leaves, chop finely with a sharp knife, cutting out the stump. The stronger the head of cabbage, the easier it is to chop. Peel the carrots, grate on a coarse grater (you can use the device for cooking Korean carrots). Chop the garlic very finely or chop it in a blender. Combine all vegetables in a large saucepan and mash well with your hands to let the juice flow.
In a saucepan, boil water mixed with salt and sugar. Stir well to dissolve small particles, pour in vegetable oil. Turn off the stove, add vinegar, stir the marinade and pour over the vegetable salad after a couple of minutes. Leave the workpiece for 2 hours. During this time, cabbage and carrots should be well saturated with brine.
Arrange the salad in pre-boiled and dried jars, tighten the lids. Store in a cool place.
Korean-style cabbage salad: step-by-step preparation
Spicy Korean food is a great appetizer to whet your appetite. A light kale-based salad is inexpensive and hassle-free to prepare.
Ingredients:
- 3 kg of white cabbage;
- 5 pieces of sweet pepper (preferably multi-colored);
- 6 carrots;
- 1 head of garlic;
- 3 medium onions;
- 4 chili peppers
- 15 Art. l. granulated sugar;
- 6 tbsp. l. salt;
- 4 tbsp. l. vinegar essence;
- 1, 5-2 tbsp. l. ground black pepper;
- 1 cup odorless vegetable oil.
Remove damaged and darkened leaves from cabbage heads, remove stubs. Chop the cabbage with a very sharp knife, the pieces should not be too small. Peel the carrots, cut them on a special grater. Put the cabbage and carrots in a saucepan, add hot peppers, peeled and cut into thin strips. To prevent the acrid juice from burning your hands, you need to protect them with thin latex gloves.
Pour salt, sugar, black pepper, vinegar to vegetables. It is good to mash everything with your hands and leave for half an hour or an hour. Peel the onions, cut into thin half rings, fry in a pan with hot vegetable oil. Pour the frying together with the oil into the cabbage and carrot mixture, pour the thinly sliced bell pepper there. Stir the salad and immediately place in clean, dry jars. Screw on the lids and store in a cool place.
Appetizing salad with cabbage and tomatoes: a classic version
A homemade savory appetizer that looks spectacular in photos and videos and is perfect for a festive table. It can also be used to make a spicy winter soup or vegetable stew. For a richer taste, it is better to choose ripe, but not overripe vegetables with rich colors.
Ingredients:
- 2 kg of winter varieties of white cabbage;
- 6 pieces of sweet bell peppers (preferably red or yellow);
- 3 juicy bright orange carrots;
- 3 small onions;
- 2 chili peppers
- 6 strong ripe tomatoes (not too juicy);
- 100 ml of water;
- 130 ml of refined sunflower oil;
- 4 tbsp. l. granulated sugar;
- 1, 5 Art. l. salt;
- 140 ml of vinegar 9%;
- a bunch of greens (parsley, dill, celery);
- 0.5 tsp cumin seeds.
Free the elastic juicy cabbage from stubs and sluggish upper leaves, chop and put in a saucepan. Grate the carrots, peel the seeds (sweet and hot). Chop the pepper thinly, chop the onion into half rings. Put vegetables in a saucepan, add neat tomato circles there. If the tomatoes are large, it is better to cut the circles in half. Pour in spices, add finely chopped herbs, its amount can be adjusted to taste. Pour the salad with a mixture of water, vinegar, vegetable oil.
Stir the vegetable mixture well and crush with a large wooden spoon to let the cabbage juice. Leave the salad for 3 hours at room temperature, during which time it must be stirred several times to evenly soak with the marinade. Arrange the vegetables in clean, dry jars, tamping tightly with a spoon. Add the liquid from the pan there.
Place the jars in a pot of water and sterilize for 40 minutes. Immediately roll up the containers with lids, turn over and wrap them in a blanket. Remove to a cool place after cooling completely, the salad will reach the desired condition in 12-14 days.
