6 of delicious salads of cabbage for the winter

Bright fragrant preform with peppers, carrots, tomatoes, aubergines, apples and beets.

5 important points

1. To cabbage in salads turned out crisp, use late varieties.
2. The ingredients are weight already peeled fruits and vegetables.
3. Jars and lids for salads need to be sterilized in advance. For information on how to do this, read here.
4. Rolled banks need to turn, wrap something warm and cool completely.
5. Cooled preform should be stored in a dark cool place.

Cabbage salad with cucumbers, eggplants, peppers and tomatoes

Ingredients

3 banks volume ½ x

• 400 g of cabbage;
• 150 g of carrots;
• 2 teaspoons of salt;
• 250 g of eggplant;
• 250 g of pepper;
• 150 g of onion;
• 250 g of cucumber;
• 550 g of tomato;
• 2 tablespoons sugar;
• 2 bay leaves;
• 10 peas black pepper;
• 2 pea allspice;
• 60 ml of vegetable oil;
• 50 ml of 9% vinegar.

preparation

Finely shred the cabbage. Grate the carrots on a coarse grater or grater for Korean carrot, Add to the cabbage, lightly salt and stir by hand.

Peel eggplant from the skin and cut into small cubes. Put them in a separate bowl, add salt and mix.

Cut the peppers and onions in small stripes, and cucumbers - thin polukruzhochkami. 250 g of tomato chop small pieces. The other tomato puree blender grind.

Put in a pan cabbage and carrots, eggplant, peppers, onions, cucumbers and sliced ​​tomatoes. Add the remaining salt, sugar, chopped lavrushku, black and allspice. Mix thoroughly.

Pour oil and vinegar and again mix well. Cover salad and leave for two hours at room temperature to isolate juice. Stir salad.

Add the tomato puree and stir. Bring a salad to a boil over medium heat and cook, stirring, another 20 minutes. Arrange the salad on the banks and roll up.

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Salad of cabbage with carrots, peppers and onions

Ingredients

At 6 cans ½ liter volume:

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

preparation

Finely shred the cabbage. Grate the carrots on a coarse grater. Slice pepper cubes, and onion - small pieces.

Put the prepared vegetables in a pan. Add sugar, salt, oil and vinegar, stir well and cover. Leave the mass at room temperature for a couple of hours to isolate the juice.

Arrange on lettuce sterilized jars and cover with sterilized lids. Place the blank into a pan, the bottom of which lay cloth. Pour warm water on hangers cans and bring it to the boil. Sterilize the jars for 30 minutes and roll.

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Cabbage salad with beets and garlic

Ingredients

At the 4 banks volume of ½ liter:

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

preparation

Finely shred the cabbage and beets rub on a coarse grater. Skip the garlic through a press. Put all the vegetables in the pan.

Add the butter, sugar, salt and vinegar and mix thoroughly. Cover the pan with a lid, and leave at room temperature for an hour. During this time the vegetables start up the juice.

Arrange the salad on the sterilized jars, flattening the mass of a spoon. Fill cans to the top vegetable juice.

Cover the bottom of the pan with a cloth to put their banks and cover with sterilized lids. Pour into pan warm water on hangers cans and bring it to the boil. Sterilize the jars for 30 minutes and roll.

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Cabbage salad with tomato and pepper

Ingredients

3 banks 1 liter:

• 500 g of cabbage;
• 250 g of pepper;
• 100 g of carrots;
• 500 g of tomato;
• 250 g of onion;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 100 ml of vegetable oil;
• 25 ml of vinegar 9%;
• 6 peas black pepper.

preparation

Finely shred the cabbage. Cut the peppers and carrots into thin strips, tomatoes - large pieces, and bow - half-rings.

Put the vegetables in the pan. Add sugar, salt, oil, vinegar and black pepper and mix thoroughly. Leave lettuce at room temperature for 3 hours and to marinated. Stir mass.

At high heat bring the contents of the pan to boil. Reduce heat and cook, stirring, for another 10 minutes. Arrange the salad on the banks and roll up.

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Cabbage salad with carrots, cucumbers, peppers and herbs

Ingredients

At the 4 banks volume of ½ liter:

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

preparation

Finely shred the cabbage. Grate the carrots on a coarse grater or grater for Korean carrot. Slice cucumbers and pepper into cubes.

Put the prepared vegetables in a bowl. Add passed through a press garlic, chopped parsley, oil, vinegar, sugar and salt.

Mix thoroughly and leave, covered, at room temperature for 5-6 hours, to stand out juice. Stir occasionally.

At the bottom of the pan, lay down the fabric. Arrange the salad on the sterilized jars, put them in a pot and cover with lids. Pour into pan warm water on hangers cans and bring it to the boil. Sterilize the preform 20 minutes and roll up.

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Cabbage salad with apples, peppers, carrots and onions

Ingredients

On cans 8 ½ liter volume:

• 1 kg of cabbage;
• 500 g of carrots;
• 500 g of pepper;
• 500 g of onion;
• 250 g of tomato;
• ¼-½ hot pepper;
• 500 g sour apple;
• 1½ tablespoon salt;
• ½ tablespoon of sugar;
• 1-2 bay leaves;
• 2-3 pea black pepper;
• 2-3 pea allspice;
• 50 ml of 9% vinegar.

preparation

Finely shred the cabbage. Grate the carrots on a grater for Korean carrot. Cut the peppers in small strips, onion - half rings, and tomatoes - slices.

Deliver hot peppers from seeds and chop with a knife or pass through the press. Clean apples peeled and cut into thin slices. Put the prepared ingredients in a deep bowl.

Add salt, sugar, lavrushku, black and allspice and vinegar. Mix thoroughly and tightly packed salad in sterilized jars. Cover their lids.

Cover the bottom of a large pan with a cloth and put to the workpiece. Pour into pan warm water on hangers cans and bring it to the boil. Sterilize the cans 20 minutes and roll up.

you can fill with vegetable oil before eating a salad.

see also

• 7 delicious ways to prepare carrots for the winter →
• 6 recipes home adzhika the winter →
• 10 ways to prepare delicious eggplant in the winter →
• 10 cool ways to prepare for winter squash →