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➠ Donskoy salad with cabbage for the winter

Donskoy salad with cabbage for the winter

4330

Kitchen Eastern European

Calorie content 90.5 kcal

Portions 1.5 l.

Cooking time 110 minutes

Proteins * 1.1 gr.

Fats * 4.1 gr.

Carbohydrates* 21.5 g

Content

"Donskoy" salad is very popular with most housewives. I want to propose a recipe for a delicious and juicy "Donskoy" salad with cabbage for the winter. Making a flavorful snack requires simple and affordable ingredients. Delicious salad is perfect for any festive meal or family dinner.

Ingredients

Cucumbers 500 gr. Onion 300 gr. White cabbage 500 gr. Fresh tomatoes 500 gr. Carrot 250 g Vegetable oil 130 g Table vinegar 9% 80 ml. Salt 45 gr. Granulated sugar 60 gr.

Cooking process

First of all, carefully sort out the cabbage. Remove the spoiled and dirty leaves. Chop the prepared cabbage into thin strips using a sharp knife, but it is best to use a special shredder. Put the prepared cabbage in a deep container, and add a little salt, mix thoroughly and leave for about 20-25 minutes. During this time, the cabbage will let juice well.

Wash and dry the cucumbers thoroughly. Then cut off the ponytails and cut into thin slices.

Wash the bell pepper thoroughly, and then peel from the core and seeds, cut into any shape.

Rinse the tomatoes thoroughly and then cut into medium-sized slices, after removing the stalk.

Wash the carrots thoroughly and then peel them with a vegetable peeler. Grate the peeled carrots on a coarse grater or also use a shredder. Peel the onions, rinse in cold running water, and then cut into half rings.

Put all prepared vegetables in a container with cabbage.

Add the required amount of salt, granulated sugar, add vegetable oil and half of the vinegar. Stir all vegetables thoroughly and leave for about an hour, covered with a tea towel or lid. Stir occasionally.

Then put the vegetables in a saucepan with a thick bottom and put on fire. Bring to a boil, then reduce heat and simmer the salad for about 10-15 minutes.

5 minutes before cooking, pour in the remaining vinegar and mix thoroughly. Prepare the jars, wash them thoroughly with baking soda, and then sterilize in a water bath or microwave. You can also use an oven. Pour boiling water over the lids or boil.

Fill the jars with salad, cover with sterile lids. Place the salad jars in a saucepan, cover the bottom of which with a kitchen towel. Pour warm water over the hangers of the jars, put the saucepan over medium heat and bring to a boil, then reduce the heat and sterilize for about 7-10 minutes.

Carefully remove the hot cans and roll up with a sealer with sterile lids. Turn hot jars upside down and wrap them in a warm blanket. Leave in this state until it cools completely for about a day.