Red cabbage solyanka for the winter
Red cabbage solyanka for the winter, prepared according to this recipe, will remain 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.
- Time for preparing: 1 hour
- Amount: 4 cans with a capacity of 500 ml
Ingredients for Red Cabbage Solyanka for the Winter
- 1.5 kg of red cabbage;
- 600 g of sweet red pepper;
- 350 g onions;
- 300 g of tomatoes;
- 100 g of hot pepper;
- 100 g of parsley (greens and roots);
- 5 cloves of garlic;
- 10 g of fine salt;
- 30 ml of wine vinegar;
- 30 g of granulated sugar;
- 55 ml of olive oil.
The method of preparation of red cabbage hodgepodge for the winter
To prepare the hodgepodge, we first prepare all the vegetables - wash, chop and chop. It is so convenient to cook prefabricated dishes, when the ingredients are prepared, you can be sure that nothing is missed!
Red cabbage shred strips 3-4 mm wide, the thinner the better.
Sweet orange or red peppers we clear of seeds, we remove partitions. Cut the flesh into 10x10 millimeter cubes.
You can choose any color of pepper to prepare this dish, the main thing is that it is mature and sweet.
The heads of onions are peeled, cut into crescents. Choose a sweet or semi-sweet onion to make the hodgepodge tasty. Shallots are good too.
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.
Multi-colored pods of hot pepper with seeds cut into rings. Hot peppers can be hot, so taste it before adding to the rest of the ingredients.
Soak greens and parsley roots in cold water. We chop the leaves finely, carefully wash the roots from the ground, scrape, cut into strips.
Take a deep thick-walled pan, set on fire. When it warms up, pour olive oil, heat, first throw the onion.
After the onion, after about 5-7 minutes, add the cabbage, bell peppers, tomatoes, hot peppers and parsley. Then pour fine salt, granulated sugar, add garlic cloves, passed through a press.
Close the pan tightly, simmer for 35 minutes over low heat, pour wine or apple cider vinegar 10 minutes before cooking. To make the taste of vegetables more saturated, you can use balsamic vinegar.
To preserve canned vegetables well until spring, you must observe sterility and cleanliness when filling cans. To start, wash the jars in a soda solution, rinse with clean water, then sterilize over steam for 5-7 minutes.
Fill the warm jars with hot vegetable stew, close first loosely.
We put the jars in a large pan on a towel of cotton cloth, then pour hot water.
We sterilize canned food for 15-20 minutes, screw tightly or close the lid with a clip.
We store red cabbage hodgepodge for the winter in a cool basement at a temperature of +1 to + 7 degrees Celsius.
Enjoy your meal!