The most delicious eggplant and cabbage for the winter
The fall and summer months offer us the opportunity to savor the flavors of vegetables and prepare them for winter. Today, we'll prepare the most delicious eggplant and cabbage for the winter.
This step-by-step recipe with photos uses simple and inexpensive vegetables: white cabbage and eggplant. This combination isn't very common, but it already has its fans. If you're not familiar with the recipe, we assure you it will be delicious and original.
When fresh vegetables are scarce in winter, pickled ones are a welcome substitute. They can be served with any side dish, meat, or fish. Flavorful jarred vegetables paired with crispy cabbage make a great appetizer when you're short on time to cook at home. Come home from work, open the jar, and serve dinner.
Ingredients:
- eggplants – 500 grams;
- cabbage – 500 grams;
- garlic – 2-3 cloves;
- carrots – 150 grams;
- salt – 0.5 heaped tablespoons;
- 9% table vinegar – 60 grams.
How to prepare eggplant and cabbage for the winter
Rinse the eggplants in cold water and cut into large cubes.
Bring water to a boil and blanch the eggplants for 3-4 minutes. You can boil them whole, but dicing them is easier. Cooked eggplants are soft and harder to cut. You might end up crushing them. This way, they'll stay as whole as possible.
Place the blanched vegetables in a sieve and leave for 5-10 minutes to cool completely.
While the eggplants were blanching, we shredded the cabbage. We used a sharp knife or a cabbage shredder.
Grate the peeled sweet carrots, preferably with large holes.
Mix the cabbage, carrots, salt, sugar, and spices. We used peppercorns. If you prefer bay leaves, garlic, or chili pepper, you can add them to taste. Mix the resulting salad and press lightly with your hands to soften the cabbage and release its juices.
Pour vinegar into the salad and add blanched eggplant cubes.
Place the cabbage and eggplant into clean jars, pressing down to ensure there are no empty spaces.
Seal the jars with lids and refrigerate. If you have a cool cellar, it's also suitable for storing jars of cabbage.
We'll try it for the first time in just 10 days. Delicious eggplant and cabbage are ready! You'll eat all the jars of this appetizer throughout the winter, and you might even wonder if you should have made a bigger batch.
Bon appétit!