A solyanka of red cabbage for the winter, cooked according to this recipe, will continue until spring. Original and tasty vegetable stew from simple and affordable products. Red cabbage differs from white cabbage only in color, the substance anthocyanin gives it a blue-violet color.
- Cooking time: 1 hour
- Quantity: 4 cans with a capacity of 500 ml
Ingredients for red cabbage hodgepodge for the winter
- 1, 5 kg of red cabbage;
- 600 g sweet red pepper;
- 350 g onions;
- 300 g tomatoes;
- 100 grams of hot pepper;
- 100 g parsley (greens and roots);
- 5 cloves of garlic;
- 10 g of fine salt;
- 30 ml of wine vinegar;
- 30 grams of granulated sugar;
- 55 ml of olive oil.
A method of preparing a soup of red cabbage for the winter
To prepare the hodgepodge, first prepare all the vegetables - wash, chop and chop. It is so convenient to prepare a collection of dishes, when the ingredients are prepared, you can be sure that nothing is missed! Red cabbage shred strips of a width of 3-4 millimeters, the thinner the better.
We clean sweet orange or red pepper from seeds, remove partitions. The flesh is cut into cubes 10x10 millimeters in size.
You can choose pepper of any color for the preparation of this dish, as long as it is ripe and sweet.
Onions clean the heads from the husk, cut into crescents. Choose a sweet or semi-sweet onion to make the hodgepodge delicious. Shallots are also suitable.
Put tomatoes in boiling water for 30 seconds. Then cool in a bowl of ice water, remove the skin. Cut the pulp of tomatoes into cubes.
Multicolored pods of bitter pepper together with the seeds are cut into rings. Bitter pepper can be burning, so taste it before adding to the rest of the ingredients.
Soak greens and parsley roots in cold water. Chop the leaves small, the roots carefully washed from the ground, scraped, cut into strips.
Take a deep thick-walled pot, set on fire. When it warms up, pour olive oil, heat, first throw the onions.
After the onions, after about 5-7 minutes, add the cabbage, sweet peppers, tomatoes, hot peppers and parsley. Then pour fine salt, granulated sugar, add garlic cloves, passed through a press. Close the pan tightly, stew on a quiet fire for 35 minutes, 10 minutes before the readiness pour wine or apple vinegar. To make the taste of vegetables more saturated, you can use balsamic vinegar.
In order for canned vegetables to be well preserved until spring, it is necessary to observe sterility and cleanliness when filling cans. To start my jars in soda solution, rinse with clean water, then sterilize over steam for 5-7 minutes.
Fill warm jars with hot vegetable stews, close them loosely first.
Put the jars in a large pot on a towel made of cotton, then pour the hot water.
Sterilize canned food for 15-20 minutes, tightly screw it up or close the lid with a clip.
We store a hodgepodge of red cabbage for the winter in a cool basement at a temperature of +1 to + 7 degrees Celsius.
Enjoy your meal!
