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Cabbage salad for winter with bell pepper

Cabbage Salad for the Winter with Bell Pepper

Marinated, no sterilizing, and very tasty! This jarred cabbage salad for the winter with bell pepper, carrot, and onion is simple and quick to make and lets you keep vegetables on hand through the winter. You can taste it right after making it. The salad comes out so bright that you can confidently serve it at a holiday table.

Ropotushka

Recipe author

Cabbage salad for winter with bell pepper

Composition / ingredients

Servings:

Cabbage

2.5

Bell pepper

0.5

Carrots

0.5

Onion

0.5

Table salt

Sugar

150

Sunflower oil

250

Table vinegar (9%)

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 33 % 5 g

Carbohydrates 60 % 9 g

96 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make cabbage salad for the winter with bell pepper? Get all the ingredients ready. Green cabbage works well. If you use peppers in different colors, like mine, you'll get a brighter salad. It's better to use coarse or medium salt — the cabbage comes out tastier and keeps longer with it.
Step 2:

First prepare the cabbage. Remove the wilted leaves, rinse it well, and dry it, laying it out on cloth or paper towels. Finely shred it with a knife or food processor, removing the core and tough leaf ribs. Cabbage cut this way looks appetizing and softens faster. Transfer it to a deep bowl so it's easy to mix the cabbage with the rest of the ingredients.
Step 3:

Peel, rinse, and grate the carrots on a coarse grater. Cut this way, they'll marinate faster and lend the cabbage a sweetish note. Transfer them to the bowl with the cabbage.
Step 4:

Peel, rinse, and cut the onion into small cubes. Add it to the bowl of chopped vegetables.
Step 5:

Wash the bell pepper, remove the stalk, cut it open, remove the seeds, and cut it into cubes or strips. Add it to the rest of the vegetables.
Step 6:

Add the sugar, salt, oil, and vinegar.
Step 7:

Mix the salad thoroughly. Stir until it's evenly combined and the vegetables release their juices.
Step 8:

Transfer the salad to clean glass jars and cover with lids. Store the salad in the refrigerator. If you plan to keep the cabbage longer than 4 months, the jars need to be sterilized.

This salad disappears very fast in our family. It's tasty and good for you. This cabbage goes especially well with hot meat dishes.
This amount of ingredients makes about 5 liters of finished salad.
To make sure your summer stores delight you all through the cold season, read the basic rules, secrets, and tips on winter preserves.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).