Harvested cabbage salads for the winter provide vitamins in the cold season. Cabbage salads are prepared by salting or pickling and canned in jars. You can store canned cabbage salads for several years.
Pick your recipe
Cabbage, Eggplant and Carrot Salad
To make a salad, take 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 eggplant, cut the tails and boil in salted water for 5 minutes after boiling. Cut boiled and cooled eggplant into cubes.
Put all the vegetables in a separate bowl, add garlic, black pepper to taste, 1.5 tbsp. tablespoons of salt and 100 ml of nine percent vinegar. Thoroughly mix the salad and place it in sterile jars. Close the jars with sterile lids and place them in a cool place to store.
Salad of cabbage, beets, carrots and green tomatoes
Wash, peel and grate raw beets (6 medium-sized pieces) and raw carrots (8 large-sized pieces) on a coarse grater. Chop 2 medium-sized heads of cabbage finely. Cut 10 onions in half rings and 1 kg of green tomatoes into small slices.
Put all the vegetables in a pan, add a glass of flavourless vegetable oil, 10 tbsp. tablespoons of sugar and 2 tbsp. tablespoons of salt. Stir the salad and let it stew for 1 hour. 10 minutes before the end of cooking, add 100 ml of nine percent vinegar to the vegetables. If desired, cabbage salad can be seasoned with bay leaf and black pepper peas.
Place the finished salad in sterilized jars and roll them with lids. Store cans in the basement or cellar.
Cabbage, tomato, bell pepper, carrot and onion salad
To prepare the salad, you will need the following vegetables: 3 kg of 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 the vegetables. Thinly chop the cabbage, grate the carrots on a coarse grater, 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 pepper, add 100 g of sugar, 100 g of salt and a glass of refined vegetable oil to the vegetables. Mix well again.
Transfer the vegetable mixture to the pan and put it on a slow fire to simmer. 10 minutes after boiling, add chopped tomatoes to the pan and simmer the salad for 20 minutes. Then add shredded cabbage and 100 ml of nine percent vinegar. Stir everything and simmer the vegetables for another 20 minutes.
Arrange the hot salad in sterile jars and roll them with lids. Turn the jars over and let them cool for a day. Then put the cabbage salad in a cool place.
Related article
How to make a cabbage and carrot salad with prunes