6 delicious cabbage salads for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bright aromatic preparations with peppers, carrots, tomatoes, eggplants, beets and apples.

5 important points

1. For crispy cabbage in salads, use late varieties.
2. The ingredients indicate the weight of vegetables and fruits already peeled.
3. Salad jars and lids must be sterilized in advance. Read how to do this here.
4. Rolled up cans need to be turned over, wrapped in something warm and completely cooled.
5. Cooled workpieces should be stored in a cool, dark place.

Cabbage salad with cucumbers, eggplants, peppers and tomatoes

Ingredients

For 3 cans with a volume of ½ l:

• 400 g of cabbage;
• 150 g carrots;
• 2 teaspoons of salt
• 250 g eggplant;
• 250 g bell pepper;
• 150 g onions;
• 250 g cucumbers;
• 550 g of tomatoes;
• 2 tablespoons of sugar;
• 2 bay leaves;
• 10 black peppercorns;
• 2 allspice peas;
• 60 ml of vegetable oil;
• 50 ml vinegar 9%.

Preparation

Chop the cabbage thinly. Grate the carrots on a coarse grater or a Korean carrot grater, add to the cabbage, lightly salt and stir with your hands.

Peel the eggplants and cut into small cubes. Put them in a separate bowl, salt and stir.

Cut the peppers and onions into small strips, and the cucumbers into thin semicircles. Chop 250 g tomatoes into small pieces. Grind the rest of the tomatoes with a blender in mashed potatoes.

Place the cabbage with carrots, eggplants, peppers, onions, cucumbers and chopped tomatoes in a saucepan. Add the remaining salt, sugar, chopped lavrushka, black and allspice. Mix thoroughly.

Pour in the oil and vinegar and mix well again. Cover the salad and let it sit at room temperature for a couple of hours to let the juice stand out. Stir the salad occasionally.

Add tomato puree and stir. Bring lettuce to a boil over moderate heat and cook, stirring occasionally, for another 20 minutes. Divide the salad into jars and roll up.

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Cabbage salad with carrots, peppers and onions

Ingredients

For 6 cans with a volume of ½ l:

• 1½ kg of cabbage;
• 300 g carrots;
• 300 g bell pepper;
• 300 g of onions;
• 100 g sugar;
• 1½ tablespoons of salt
• 150 ml of vegetable oil;
• 150 ml vinegar 9%.

Preparation

Chop the cabbage thinly. Grate the carrots on a coarse grater. Cut the peppers into cubes and the onions into small pieces.

Place prepared vegetables in a saucepan. Add sugar, salt, oil and vinegar, mix thoroughly and cover. Leave the mixture at room temperature for a couple of hours to let the juice stand out.

Divide the salad into sterilized jars and cover with sterilized lids. Place the blanks in a saucepan with a cloth lined on the bottom. Pour warm water over the shoulders of the jars and bring it to a boil. Sterilize the cans for 30 minutes and roll up.

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Cabbage salad with beets and garlic

Ingredients

For 4 cans with a volume of ½ l:

• 1½ kg of cabbage;
• 400 g of beets;
• 3-5 cloves of garlic;
• 125 ml of vegetable oil;
• 100 g sugar;
• 1½ tablespoon salt
• 125 ml vinegar 9%.

Preparation

Chop the cabbage thinly and grate the beets on a coarse grater. Pass the garlic through a press. Place all vegetables in a saucepan.

Add oil, sugar, salt and vinegar and mix thoroughly. Cover the pot with a lid and let it sit at room temperature for an hour. During this time, the vegetables will start juice.

Spread the salad into sterilized jars, crushing the mass with a spoon. Pour the vegetable juice over the jars to the very top.

Line the bottom of the pot with a cloth, place the jars there and cover them with sterilized lids. Pour warm water over the hangers of the jars into a saucepan and bring it to a boil. Sterilize the cans for 30 minutes and roll up.

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Cabbage salad with tomatoes and peppers

Ingredients

For 3 cans with a volume of 1 liter:

• 500 g of cabbage;
• 250 g bell pepper;
• 100 g carrots;
• 500 g of tomatoes;
• 250 g onions;
• 2 tablespoons of sugar;
• 1 tablespoon salt
• 100 ml of vegetable oil;
• 25 ml vinegar 9%;
• 6 black peppercorns.

Preparation

Chop the cabbage thinly. Cut the peppers and carrots into thin strips, the tomatoes into large wedges, and the onions into half rings.

Place vegetables in a saucepan. Add sugar, salt, oil, vinegar and black pepper and mix thoroughly. Leave the salad at room temperature for 3 hours to marinate. Stir the mixture periodically.

Bring the contents of the saucepan to a boil over high heat. Reduce heat and cook, stirring occasionally, for another 10 minutes. Divide the salad into jars and roll up.

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Cabbage salad with carrots, cucumbers, peppers and herbs

Ingredients

For 4 cans with a volume of ½ l:

• 1 kg of cabbage;
• 500 g carrots;
• 500 g of cucumbers;
• 150 g bell pepper;
• 3-4 cloves of garlic;
• a few sprigs of parsley;
• 100 ml of vegetable oil;
• 2 tablespoons vinegar 9%;
• 1 tablespoon sugar
• 1½ tablespoon of salt.

Preparation

Chop the cabbage thinly. Grate the carrots with a coarse grater or a Korean carrot grater. Cut the cucumbers and peppers into cubes.

Place prepared vegetables in a bowl. Add minced garlic, chopped parsley, oil, vinegar, sugar and salt.

Stir well and leave covered at room temperature for 5-6 hours to let the juice stand out. Stir occasionally.

Place a cloth on the bottom of the pot. Divide the salad into sterilized jars, place them in a saucepan and cover with lids. Pour warm water over the hangers of the jars into a saucepan and bring it to a boil. Sterilize the blanks for 20 minutes and roll up.

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Cabbage salad with apples, peppers, carrots and onions

Ingredients

For 8 cans with a volume of ½ l:

• 1 kg of cabbage;
• 500 g carrots;
• 500 g bell pepper;
• 500 g of onions;
• 250 g of tomatoes;
• ¼ – ½ hot pepper;
• 500 g sour apples;
• 1½ tablespoon salt
• ½ tablespoon sugar;
• 1-2 bay leaves;
• 2-3 black peppercorns;
• 2-3 peas of allspice;
• 50 ml vinegar 9%.

Preparation

Chop the cabbage thinly. Grate the carrots with a Korean carrot grater. Cut the peppers into small strips, the onions into half rings and the tomatoes into wedges.

Remove hot peppers from seeds and chop with a knife or pass through a press. Peel the apples and cut them into thin slices. Place the prepared ingredients in a deep bowl.

Add salt, sugar, lavrushka, black and allspice and vinegar. Stir well and place the salad tightly in sterilized jars. Cover them with lids.

Line the bottom of a large saucepan with a cloth and place the blanks there. Pour warm water over the hangers of the jars into a saucepan and bring it to a boil. Sterilize the cans for 20 minutes and roll up.

Before eating, salad can be seasoned with vegetable oil.