Danube salad with cabbage for the winter
1
1328
Kitchen
Hungarian
Calorie content
118.5 kcal
Portions
4 port.
Cooking time
2 days
Proteins *
1.2 gr.
Fats *
6.8 g
Carbohydrates*
30.7 g
Some housewives like to add white cabbage to the Danube salad. It softens the taste of tomatoes and peppers. It also helps to harvest cabbage in another way, which is usually quite large.
Ingredients
Cooking process
Mix vegetable oil, vinegar, granulated sugar and salt, pour into the mixture of vegetables. Let stand for about 6 hours. Add allspice and peas, bring to a boil over low heat. After boiling, cook for another 10 minutes, stirring. Arrange the salad in sterile jars, sterilize. Roll up the jars with lids, leave to cool upside down for 2 days. Store in a pantry, basement or refrigerator.
Bon Appetit!
And where is the cabbage in the composition? How much do you need?
1.5 kg, but a little less or more is possible