Cabbage salads for the winter are cooked quickly enough and don't demand big financial expenses. Fresh cabbage in combination with paprika and carrots perfectly approaches as an independent dish and also can form a basis for borsch or a vegetable soup.
It is required to you
- – fresh cabbage (4.5 kg);
- – paprika of different flowers (0.7 kg);
- – onion (0.8 kg);
- – fresh carrots (0.8 kg);
- – vegetable oil (0.4 l);
- – vinegar (0.4 l);
- – salt (3.5 tablespoons);
- – granulated sugar (320 g).
Instruction
1. Previously prepare products. For this purpose at first peel all vegetables. Carefully wash out paprika, carrots, cabbage. From cabbage remove faded leaves, peel onions and carrots from the top peel.
2. Take a wide wooden cutting board, put at first onions and cut with thin half rings. Place onions in a separate deep cup. Further cut paprika also with strips and shift in onions.
3. Carrots should be grated for the Korean carrots and to add to onions and pepper. Separately chop cabbage most thinly. Mix all vegetables in a bowl and leave for some time for release of juice.
4. Make marinade for preparation. Take a cup, pour in necessary amount of vinegar, oil there, salt and add sugar. Fill in a vegetable mix with marinade, well mix a wooden scapula. Leave once again preparation for insisting.
5. Until vegetables are pickled, don't forget to prepare banks. Sterilize banks in the convenient way and spread out cabbage. Hermetically clean covers also put to a zakuporta cups in a cold spot. Cabbage will be ready in 3-5 days then preparation should be stored only in the fridge or a cellar.