Autumn salad with cabbage and bell pepper for the winter
0
3004
Kitchen
Eastern European
Calorie content
92.2 kcal
Portions
2 p.
Cooking time
70 minutes
Proteins *
1.2 gr.
Fats *
4.1 gr.
Carbohydrates*
21.9 gr.
With great pleasure I would like to advise you to prepare a delicious and very satisfying "Autumn" salad with cabbage and bell peppers for the winter. Fragrant harvesting can be a great alternative to sauerkraut. Juicy vitamin salad is perfect for any hot dishes and will decorate your dining table.
Ingredients
Cooking process
Prepare the jars, wash them thoroughly. Sterilize clean cans in a water bath or in an oven. You can also sterilize the jars in the microwave. Pour boiling water over the lids or boil in a separate saucepan. Chop the white cabbage using a special shredder or cut with a sharp knife. Put chopped cabbage in a deep container.
Wash the bell peppers thoroughly, and then dry, cut in half and carefully remove the core with seeds, cut into thin strips or half rings. Rinse the carrots thoroughly in cold running water, and then peel with a knife or vegetable peeler. Grate the peeled carrots on a coarse grater or use a Korean carrot grater.
Peel the onions, rinse and cut into thin half rings. Wash the tomatoes, dry, cut into small pieces, removing the stalk. Put the vegetables in a container with cabbage. Add salt, granulated sugar and pepper mixture. Pour in vegetable oil and vinegar, mix thoroughly. Put the finished vegetable salad in sterile jars.
Place the jars in a saucepan, cover the bottom of which with a kitchen towel, cover with lids, pour warm water over the hangers of the jars. Put a saucepan with jars over medium heat and bring to a boil. Then reduce the heat and sterilize the salad jars for 15-20 minutes. Gently remove the hot jars from the pan and screw with sterile lids.
Bon Appetit!