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Kuban salad with tomatoes for the winter

0
1662
Kitchen Eastern European
Calorie content 90.5 kcal
Portions 1 l.
Cooking time 140 minutes
Proteins * 1.1 gr.
Fats * 5.1 gr.
Carbohydrates* 21.5 g
* per 100 gr. product
Kuban salad with tomatoes for the winter
Content

We offer you a great version of a cabbage salad with tomatoes, carrots and onions, rolled up for the winter. The salad contains a large amount of vitamins and macronutrients, which are so necessary in the autumn-winter period, therefore it will become a real vitamin preparation for the winter. Bright, crisp, moderately salty and spicy, the salad will serve you as an excellent alternative to a salad made from fresh store vegetables.

Ingredients

Cooking process

step 1 out of 8
We wash the cabbage under running water and chop it into thin strips. To do this, you can use a special knife or grater.
step 2 out of 8
We clean the carrots, wash and rub on a coarse grater.
step 3 out of 8
We wash the tomatoes, put them on a kitchen towel and let them dry a little. Then we cut each lengthwise in half and again in half. Cut them into thin slices.
step 4 out of 8
Peel the onion, rinse it and soak it for 10-15 minutes in cold water so that it does not irritate the eyes when shredding. Then we cut each onion in half and chop it into thin half rings.
step 5 out of 8
Rinse the parsley under cool water and leave it on a kitchen towel for 10-15 minutes to dry it a little. Then we chop it with a knife. Peel the garlic and pass it through a press.
step 6 out of 8
In a deep heat-resistant container, mix all the vegetables except the tomatoes, add the coriander and mix well. Prepare the marinade in a separate container: add salt and sugar to the water, bring to a boil, then add vegetable oil. Stir and boil for 3-4 minutes, then remove from heat. Add the marinade to the vegetables, put on fire and boil for 35 minutes, not forgetting to stir the salad. Then add the tomatoes and vinegar to the salad bowl, mix and boil the vegetables for another 25 minutes. 10 minutes before the end of cooking, add parsley to the salad, mix, boil and remove from heat.
step 7 out of 8
We put the finished hot salad in sterilized jars, fill it with hot marinade in which it was cooked, screw it with boiled lids and leave it at room temperature until it cools completely.
step 8 out of 8
Then we put the salad in a cool dark place for storage.

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