Cabbage and Rice Salad for Winter
A cabbage-and-rice preserve for any occasion! This salad is a true all-purpose canned good. Tuck a jar into the cooler for a road trip, set it out as a stand-alone meatless dish, or serve it as a side that rounds out just about anything. It's tasty and filling, packed with nourishing, wholesome ingredients — and it comes together easily from items you'll already have on hand.
Snezhana
Recipe author
Cabbage and Rice Salad for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
2 g
Fats 11 %
2 g
Carbohydrates 79 %
15 g
79 kcal
GI:
33
/
60
/
7
- Gather the ingredients. Cabbage is about as versatile as vegetables get — it's the base for countless salads and preserves and pairs well with all sorts of other vegetables. It's cheap at harvest time, yet it's very good for you and loaded with vitamins. Along with the cabbage and rice, this salad uses tomatoes, carrots, and onions, which give it a fuller, brighter flavor — cabbage and rice alone would taste a bit flat. Strip the dirty, dry outer leaves off the cabbage and shred it finely with a knife, a shredder, or a food processor; for a big batch, the processor speeds things up considerably. Wash, peel, and slice the carrots into rounds. Peel the onions and cut them into small cubes. Wash the tomatoes and peel them — dunk them in boiling water, then into cold water, and slip the skins off. Put all the chopped vegetables in a deep, heavy-bottomed pot. Add the salt and sugar and set over the heat. Once it boils, give it a stir, lower the heat to medium, and simmer about 20 minutes. Use long-grain rice so it doesn't cook down to mush in the jar. Rinse it well under running water, cover with water, add a little salt, set over the heat, and cook about 10 minutes from the time the water boils. Then add the rice to the pot of vegetables. Pour in the vegetable oil and add the peppercorns. Stir and simmer about 10 minutes more, then pour in the table vinegar and stir. Turn off the heat. Ahead of time, sterilize small jars by your preferred method — water bath, oven, or microwave — and boil and dry the lids. Pack the hot mixture straight into the jars, seal, and let cool at room temperature under a warm blanket. Move them to the pantry for storage. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table vinegar - 11 kcal/100g
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