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➠ Beetroot and cabbage salad for the winter

Beetroot and cabbage salad for the winter

1305

Kitchen Russian

Calorie content 72.4 kcal

Portions 7 port.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 0.1 g

Carbohydrates* 17 gr.

Beetroot and cabbage salad for the winter

Content

You can make a delicious and crunchy salad from cabbage for the winter with the addition of carrots and peppers. Such a blank is also very beautiful in itself: cabbage turns into a delicate pink color from prolonged exposure to beetroot juice.

Ingredients

Cooking process

To make the cabbage in the salad crispy, you need to cut it into large pieces. Otherwise, it will ferment and become soft. Cut the cabbage into large cubes. Peel beets, carrots.

Remove the seed boxes from the pepper, cut the pulp into half rings. Cut the beets into large pieces, cut the carrots in half lengthwise and then into semicircles. Peel the garlic and cut into slices.

Put garlic and bay leaves on the bottom of the sterilized jars, then tamp the cabbage, beets, carrot pieces, pepper in layers, then repeat the layers to the top of the jars. Separately prepare the marinade in a saucepan. Pour in water, add granulated sugar and salt, bring to a boil. Then pour in the vinegar, mix. Let it simmer for about 5 minutes.

Pour the contents of the jars with this marinade to the very neck, cover with a lid. Let stand for 3 minutes. and roll up or tighten with screw caps. Leave the cabbage with beets for a day at room temperature, and then put in a cool place for storage.

Bon Appetit!