The cabbage salads prepared for the winter allow to provide an organism with vitamins B cold season. Cabbage salads are cooked by method of a pickles or pickling and preserved in banks. It is possible to store tinned cabbage salads within several years.
Cabbage, eggplants and carrots salad
To make salad, take 1 big head of cabbage of a white cabbage, 5-6 average sizes of eggplants, 2 small carrots and a head of garlic. Chop cabbage. Wash carrots, clean and grate. Peel garlic gloves and small cut. Wash eggplants, cut off tails and boil in the added some salt water within 5 minutes after boiling. Cut the boiled and cooled down eggplants in cubes.
Lay out all vegetables in separate capacity, add garlic, black pepper to taste, 1.5 tablespoons of salt and 100 ml of nine-percentage vinegar. Carefully mix salad and spread out it on sterile banks. Close banks sterile covers and put them to the cool place for storage.
Cabbage, beet, carrots and green tomatoes salad
Wash, clean and grate crude beet (6 pieces of the average size) and crude carrots (8 pieces of the large size). Small chop 2 averages of the size of a head of cabbage. Cut half rings of 10 napiform bulbs and small segments 1 kg of green tomatoes. Put all vegetables in a pan, add a glass of flavourless vegetable oil, 10 tablespoons of sugar and 2 tablespoons of salt. Mix salad and put it to be extinguished for 1 hour. In 10 minutes prior to the end of preparation add 100 ml of nine-percentage vinegar to vegetables. At will cabbage salad can be seasoned with bay leaf and peppercorn. Spread out a ready-to-serve salad on the sterilized banks and roll up them covers. You store banks in the basement or a cellar.
Cabbage, tomatoes, paprika, carrots and onions salad
The following vegetables will be necessary for preparation of salad: 3 kg of a white cabbage, 1.5 kg of mature tomatoes, 1 kg of paprika (green or red), 1 kg of carrots and 1 kg of onions. Wash up and peel vegetables. Thinly chop cabbage, grate carrots, cut onions and tomatoes small into cubes. Remove seeds from paprika and cut it with straws. In separate capacity mix carrots, onions and paprika, add to vegetables 100 g of sugar, 100 g of salt and a glass of purified vegetable oil. Once again well mix everything. Shift a vegetable mix in a pan and put it on slow fire to be extinguished. 10 minutes later after boiling, add the cut tomatoes to a pan and you stew salad within 20 minutes. Then add the chopped cabbage and 100 ml of nine-percentage vinegar. Mix everything and you stew vegetables of 20 more minutes. Spread out hot salad on sterile banks and roll up them covers. Turn banks and leave them to cool down for day. Then remove cabbage salad to the cool place.