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Red cabbage salad for winter

Red Cabbage Salad for Winter

A distinctive, zesty, out-of-the-ordinary flavor! This red cabbage salad for winter turns out wonderfully tasty and crisp. It's simple to make, with no fussing over a processing bath. The red cabbage gives the salad not just a beautiful color but a special aroma, too.

Lyalich

Recipe author

Composition / ingredients

Servings:

Red cabbage

500

Water

500

Table vinegar (9%)

100

Vegetable oil (refined)

Bay leaf

Cloves

Peppercorns

Sugar

1.5

Salt

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 33 % 3 g

Carbohydrates 67 % 6 g

53 kcal

GI: 57 / 0 / 43

Cooking method

Step 1:

How do you make red cabbage salad for winter? Gather your ingredients. Pull off the cabbage's wilted, dirty outer leaves. Wash it well and pat it dry. You can use cider or even wine vinegar for a richer flavor. If you like things spicy, add a little hot pepper.
Step 2:

Cut the prepped cabbage into quarters and cut out the core. Then shred the cabbage into thin strips—use a mandoline, a food processor, or just a very sharp knife. Put it in a wide bowl.
Step 3:

Add one teaspoon of the salt to the cabbage and toss.
Step 4:

Since red cabbage is tougher than green, scrunch it with your hands. Go gently, so you don't mash it into a pulp—it should soften but stay firm. Cover the bowl and let it sit out for 4 to 5 hours.
Step 5:

While the cabbage rests, get your jars and lids ready. Sterilize them however you like—see the article linked at the end of the recipe for more on that.
Step 6:

Pack the prepped cabbage into the jars, but not too tightly.
Step 7:

Make the marinade. Pour the water and vinegar into a saucepan. Add the sugar, the remaining salt, the bay leaves, cloves, and black peppercorns. (I swap the black pepper for Sichuan pepper, which has a more delicate aroma—use whatever pepper you like.) Set the marinade over medium heat, bring it to a boil, and let it boil over medium heat for 5 minutes.
Step 8:

Pour the marinade over the cabbage in the jars, leaving about half an inch of headspace.
Step 9:

Warm the vegetable oil over low heat. It should get hot—about 120 to 160°F (50 to 70°C), but no more, or it'll spatter as you pour. Pour the oil over the top of the cabbage.
Step 10:

Seal the jars right away with sterilized lids.
Step 11:

Turn the jars upside down and wrap them in a blanket until they cool completely. The cabbage will be ready in a week, but it really hits its stride after a month. Store it in a cool, dark place.
Step 12:

Chill the salad before serving.
Step 13:

Enjoy!

For tips on figuring out how many jars you'll need, why jars sometimes burst and how to prevent it, plus other secrets and tricks, see the article on winter preserves.
It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind it can give the dish an off, characteristic aftertaste.
Since everyone's preference for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for instance).