Cabbage salad – simple and inexpensive snack, vitamin-rich and cellulose. It can be prepared for the future, having added to a white cabbage a paprika, onions, carrots and other tasty ingredients. The sterilized canned food successfully is stored till spring, banks place in the fridge only after opening.
Rules of preparation of cabbage salads
The white cabbage is perfectly combined with the vegetables having saturated taste. Usually it is connected to carrot, garlic and onions, often add tomatoes to salad, sharp or a paprika, spicy greens. The composition from multi-colored vegetables very effectively looks in bank. An important condition - that salad turned out tasty, it is better not to use the spoiled copies. Dish caloric content low that to reduce it, it is necessary to limit amount of sugar.
Cabbage for salad should be taken late-ripening – it more saturated, not watery, besides heads of cabbage keep elasticity longer and are easier sliced. Weight in recipes doesn't consider cabbage stumps and a sluggish topmost leaves which surely deletes. It is better for that who loves less hot dishes to reduce amount of garlic and hot pepper. The final taste of a dish won't suffer from it, such variations won't be reflected in salad periods of storage too.
Simple white cabbage salad: step-by-step recipe
For preparation it is better to take cabbage of winter grades with more saturated taste. The strong intact heads of cabbage and brightly painted sweet carrots are preferable. Salad will turn out beautiful and very appetizing. Proportions of garlic can be regulated to taste.
Ingredients:
- 2 kg of a white cabbage;
- 12 garlic gloves;
- 8 juicy medium-sized carrots;
- 1 glass of water;
- 1 glass of purified vegetable oil;
- 2 tablespoons of salt;
- 200 g of sugar;
- 18 tablespoons of table 9% of vinegar.
Clean cabbage from a sluggish topmost leaves, to chop thinly a sharp knife, having cut out cabbage stump. The head of cabbage is stronger, the it is simpler to cut it. Clean, grate carrots (it is possible to use the device for preparation of the Korean carrots). Garlic very small to chop or crush in the blender. Connect all vegetables in a big pan and it is good to rumple hands that they started up juice.
In a stewpan to boil the water mixed with salt and sugar. It is good to mix that small parts were dissolved, to pour in vegetable oil. Switch off a plate, add vinegar, mix marinade and in a couple of minutes to fill in with it a vegetable salad. Leave preparation for 2 hours. During this time cabbage and carrots have to become impregnated with a brine well.
Spread out salad on previously boiled and dry-through banks, twirl covers. Remove on storage to the cool place.
Salad cabbage in the Korean style: stage-by-stage preparation
Hot Korean dishes will become the great snack stimulating appetite. Light salad on the basis of cabbage costs not much and is cooked without special efforts.
Ingredients:
- 3 kg of a white cabbage;
- 5 pieces of a paprika (preferably multi-colored);
- 6 carrots;
- 1 head of garlic;
- 3 bulbs of the average size;
- 4 chili peppers;
- 15 tablespoons of granulated sugar;
- 6 tablespoons of salt;
- 4 tablespoons of acetic essence;
- 5-2 tablespoons of ground black pepper;
- 1 glass of flavourless vegetable oil.
Remove the damaged and darkened leaves from cabbage heads of cabbage, remove cabbage stumps. Chop cabbage very sharp knife, pieces shouldn't be too small. Clean, plane carrots on a special grater. Lay out cabbage with carrots in a pan, add the hot pepper scraped seeds and cut by thin strips. That caustic juice didn't burn a hand, they need to be protected thin latex gloves.
Pour salt, sugar, a black sprinkling pepper, vinegar to vegetables. It is good to rumple everything hands and to leave for half an hour or hour. Clean, cut onions thin half rings, fry in a frying pan with hot vegetable oil. Pour out fried vegetables together with oil in cabbage and carrot mix, there to pour out thinly cut paprika. Mix salad and at once to spread out on clean dry banks. Twirl covers and place in the cool place on storage.
Tasty cabbage and tomatoes salad: classical option
Home-made spicy snack which is effectively watched in photos and video and perfectly is suitable for a holiday table. It can be used also for preparation of spicy winter soup or vegetable stew. That the taste was more saturated, it is better to choose mature, but not resung vegetables of saturated flowers.
Ingredients:
- 2 kg of a white cabbage of winter grades;
- 6 pieces of sweet paprika (it is better red or yellow);
- 3 juicy bright orange carrots;
- 3 small bulbs;
- 2 chili peppers;
- 6 strong ripe tomatoes (not too juicy);
- 100 ml of water;
- 130 ml of refined sunflower oil;
- 4 tablespoons of granulated sugar;
- 5 tablespoons of salt;
- 140 ml of a table vinegar of 9%;
- greens bunch (parsley, fennel, celery);
- 5 tsps of seeds of caraway seeds.
Exempt elastic juicy cabbage from cabbage stumps and a sluggish topmost leaves, chop and lay out in a pan. Rub carrots on a grater, pepper (sweet and sharp) to scrape seeds. It is thin to cut pepper, to chop onions half rings. Put vegetables in a pan, there to add accurate circles of tomato. If tomatoes large, circles it is better to cut in half. Pour spices, add small cut greens, its quantity can be regulated in taste. Fill in salad with mix from water, vinegar, vegetable oil.
It is good to mix and suppress a vegetable mix a big wooden spoon that cabbage started up juice. Leave salad for 3 hours at the room temperature, during this time it needs to be mixed several times for uniform treatment by marinade. Spread out vegetables on clean dry banks, densely stamping a spoon. There to add liquid from a pan.
Place banks in a pan with water and sterilize 40 minutes. At once to roll up tanks covers, to turn and wrap up with a blanket. Remove to the cool place after full cooling, salad will reach the necessary standard in 12-14 days.