Cabbage salad with bell peppers, carrots and onions
Late autumn is the ideal time to prepare cabbage for the winter. The most popular option is sauerkraut, which is stored in the refrigerator. However, this cabbage doesn't last long, as it only becomes more sour over time. A great alternative is a cabbage salad with bell peppers, carrots, and onions.
This salad is quick and easy to prepare for the winter, and it can be stored safely in jars for several months. However, it's unlikely anyone will be able to taste it after several months, as it disappears in no time. A couple of hours after preparation, the cabbage prepared according to this recipe is ready to serve. It turns out crispy, perfectly marinated, and delicious. And not at all sour. And how many vitamins it contains!
To prepare it, simply chop the vegetables, prepare the marinade, mix everything together, and seal in sterile jars. Store this preserve either in a cool cellar or in the refrigerator.
This amount of ingredients makes 4.5 liters of ready-made salad.
Ingredients:
- white cabbage - 2.6 kilograms;
- bell pepper - 0.5 kilograms;
- onions – 0.4 kilograms;
- carrots – 0.5 kilograms;
- vegetable oil - 250 milliliters;
- vinegar (9%) – 250 milliliters;
- table salt - 2 tablespoons;
- granulated sugar – 170 grams.
How to prepare cabbage with bell peppers, carrots, and onions
Finely shred the cabbage and transfer it to a large bowl or basin. If you don't have a large bowl, you can combine it in two bowls or saucepans. The key is to make sure everything is easy to mix later. Avoid crushing the cabbage; it shouldn't release too much juice now.
Peel the onion and cut it into thin half rings. For those who don't like onions, you'll barely notice them in the salad, as all the vegetables are well marinated.
Peel the carrots with a vegetable peeler and grate them on a coarse grater.
Halve the bell pepper, remove the core and seeds, and cut into half rings or strips. Mix all the vegetables thoroughly, being careful not to crush them. It's easiest to mix them in a large plastic bowl.
To prepare the marinade, combine sunflower oil, vinegar, salt, and granulated sugar. Mix until the grains are completely dissolved. Pour the marinade over the cabbage salad and mix thoroughly to distribute it throughout the vegetables.
Prepare the jars in advance: wash with baking soda and sterilize for five minutes each. You can use tin lids, screw-on lids, or simple nylon lids. Pack the salad tightly into the jars, packing them well. Then seal with the lids.
The cabbage and vegetable salad for the winter is ready. Store in a cool place and eat almost immediately after preparation.
Bon appetit!