Braised Cabbage Canned for Winter
Braised vegetables are more welcome than ever on a winter menu! Cabbage braised and canned for winter makes an excellent side dish and pairs beautifully with meat and fish. It's very simple to make, and if you like, you can add a touch of tomato or some sweet bell pepper to the mix.
kisik07
Recipe author
Braised Cabbage Canned for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
2 g
Fats 9 %
1 g
Carbohydrates 73 %
8 g
40 kcal
GI:
100
/
0
/
0
- Shred the cabbage, but not too finely, then put it in a skillet, add a little vegetable oil, and simmer over medium heat, covered, stirring occasionally.
- Peel the onion and carrots; dice the onion and grate the carrots. Add them to the cabbage, season with salt and pepper to taste, and keep simmering until tender. Then pour in the apple cider vinegar, adjust the flavor with sugar, and keep it going for a minute or two.
- Pack the braised vegetables into pre-sterilized jars and seal the lids airtight. Store the jars in a cellar or pantry.
- Cook with love!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Apple cider vinegar - 14 kcal/100g
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