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Canned Cabbage Salad

Maria KostoffMaria Kostoff
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Canned Cabbage Salad
02/03/2013
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Preparation60 min.
Cooking5 min.
Тotal65 min.
Servings7-8 jars
"The tastiest cabbage isn`t fresh but marinated in a flavorful marinade, closed in a jar and left to age!"

Ingredients

  • cabbage - 8.8 lb (4 kg)
  • peppers - 4.4 lb (2 kg) red and green
  • carrots - 4.4 lb (2 kg)
  • vinegar - 3 1/3 cups (800 ml) wine
  • sugar - 2 1/2 cups (600 g)
  • salt - 10.6 oz (300 g)
  • oil - 4/5 cup (200 ml)
  • celery - 1 bunch of leaves
  • parsley - 1 bunch
  • pepper - 1 tsp (5 g)
measures

How to cook

Boil vinegar, sugar, salt and oil in a pan on the stove. Crush the cabbage finely and cut the cleaned peppers into strips and carrots - into circles. Scald the chopped vegetables in a hot marinade in portions.

Place them in a large vessel and add chopped celery, parsley and crushed black pepper. Arrange the vegetables in jars, pressing down slightly. Add a little bit of the marinade.

Close with caps and sterilize for 5 minutes. Consume in a few weeks.

The salad can be prepared by using only cabbage and carrots with added bell peppers, green tomatoes, etc.

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