Canned Cabbage and Pepper Salad for Winter
If you love putting up preserves, you'll never tire of trying new recipes!
Valeria
Recipe author
Canned Cabbage and Pepper Salad for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 0 %
0 g
Carbohydrates 88 %
7 g
32 kcal
GI:
100
/
0
/
0
- I love putting up preserves for the winter—on cold evenings, you sometimes crave something that's out of season. And along with the flavor of summer's vegetables and fruit, I want to lock in as many of their vitamins as I can. That's why for several years now I've been making this cabbage salad for the winter from my grandmother's recipe. Here are the secrets to preparing it.
- Start by washing and trimming all the vegetables. Cut the bell pepper and carrots into strips, slice the onion into thin half-rings or rings (if small), cut the apples into small slices, and shred the cabbage into thin strips. Put all the vegetables in a large pot and toss gently. Now wash and sterilize your pint (half-liter) jars.
- Into the bottom of each jar, put 1–2 bay leaves, 4–6 black peppercorns, and 1–2 medium tomatoes cut into 8–10 pieces. Pack the vegetable mixture tightly on top. Cover the jars with lids and process them in a boiling-water bath for 30–35 minutes, then seal them. Turn the jars upside down, wrap them in a blanket, and let them cool.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned applesauce - 61 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Green cabbage - 28 kcal/100g
- Boiled green cabbage - 21 kcal/100g
Similar recipes
Related and additional categories: