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Delicious eggplants with cabbage for the winter can be prepared in different ways. Blue ones go well not only with white cabbage. An excellent duet for the "blue" is obtained with white cabbage and carrots. Seasonings add a savory flavor to winter snacks.
Snack in 7 days
I read recipes on the Internet and came across an easy-to-prepare one - eggplant slices with cabbage for the winter. I liked the fact that in a week the appetizer is ready. I tried it last year. The result was convincing. Today I'm going to repeat it and try other recipes.
The cooking recipe is easy to remember. The main components: eggplant and cabbage need 1 kg each. 10 garlic cloves and black peppercorns, 9% vinegar - ½ cup, salt - 1.5 tbsp. l. Carrots - 300 g. For pungency it is recommended to add ground black pepper. They take it to taste.
Let's take care of the eggplant
In order for bitterness to come out of the eggplants, they need to be boiled a little. All recipes contain similar recommendations. First, trim the ponytails carefully before placing them in a pot of boiling water. Blanching is short-lived. Enough 5 minutes. Longer cooking times will soften the fruit.
After 5-7 minutes, I take out the eggplants with a slotted spoon on the dish. Let them cool down. When the skin stops burning the fingertips, I cut the eggplants into large pieces and transfer them to the basin.
Before shredding vegetables, I wash them: carrots with a brush or sponge, remove the top leaves from cabbage and rinse it under the tap. The appearance of the salad depends on how the vegetables are chopped. The look is just as important as the taste.
I cut the cabbage into thin strips and put it in a basin. I prefer to grate carrots on a regular grater. I pour the grated mass into a basin for the cabbage. It remains to peel and crush the peeled garlic cloves with a garlic press and chop the hot pepper. I first cut it in half, clean out the seeds, remove the partitions and only then cut it into small pieces.
I pour both garlic and pepper into a bowl for vegetables, there are already pieces of eggplant. I cut small pieces with sides of about 2 cm. I stir the vegetables with my hands, salt, add vinegar. I let the salad stand and mix thoroughly again, after which I put the pickled eggplants in sterile jars, roll them up and take them to storage. You can eat already on the seventh day.
Winter eggplant appetizer
Cabbage with eggplant for the winter is prepared from 2 kg of eggplant and a kilogram of cabbage. In addition, you need carrots - 0.7 kg, 5 pieces of sweet pepper. Peeled garlic cloves - 100 g.
- Oil - 500 ml.
- Vinegar (6%) - 1 cup
- Sugar - 150 g.
- Salt - 1.5 tbsp l.
Pre-cook the eggplants for 7 minutes, cool. We take a sharp knife and cut them into strips. The smoother and thinner it is, the tastier the salad will be. Three washed and peeled carrots on a Korean carrot grater. We cut out the cabbage stalk and chop it into thin strips.
Pour the main vegetables into a basin (pan). My pepper, cut into strips and send there. Press the garlic with a press and send it after the pepper. Grind the greens and season the salad with salt, sugar, oil and vinegar. Mix the mass with a wooden spoon. We put the basin (pan) in the refrigerator for two days.
In 48 hours we prepare the cans. We sterilize in a microwave oven. It is worth taking a liter. Stir the workpiece one last time and put it in jars. After that, the last stage remains - sterilization. Boil each jar for 25 minutes and cover with a metal lid. Winter dinners will be decorated with a lovingly prepared appetizer.
Spicy salad for the winter with cabbage and eggplant
Cabbage with eggplant in a new interpretation. In this preparation, eggplants for the winter go in large pieces, cabbage - in straws, and all other vegetables are chopped with a blender or twisted in a meat grinder.
First, cook the eggplant. We select several pieces with a total weight of about 1 kg. We cut them into several parts before dipping them into boiling, salted water. Cook in boiling water for 5 minutes and take out.
We leave them to cool. At this time, clean and grate one medium-sized carrot. Cut hot peppers into pieces. It needs 1 pod. We disassemble 1 head of garlic into cloves. Put all the ingredients (garlic, carrots, peppers) in a blender bowl and grind.
We take 250 g of cabbage, chop it into strips. The thinner the straw, the better. Put the vegetable mixture chopped in a blender into a dish with cabbage. Stir, add ⅔ cup vinegar (6%) and salt to taste.
While we were busy with vegetables, the eggplants cooled down. We cut them into 3 cm pieces. We sterilize the cans and proceed to packaging. First, lay out a layer of eggplant, followed by a layer of cabbage with vegetables... We fill all the banks in the following sequence. The main condition is to finish with a layer of vegetables and cabbage.
This snack does not require quick consumption, although it is prepared for the winter without sterilization. Closed hermetically, it can be stored for a long time. You can eat in a month.
Eggplant with cauliflower
Not all snack recipes contain cabbage. There are original solutions with cauliflower. Let's dwell on one. To prepare it, you need 2 liters of tomato juice. You can buy it ready-made or squeeze it out of a tomato. There are recipes on how to make tomato juice.
For a blue snack, take vegetables: 1500 g of cabbage, eggplant, 1000 g of bell pepper. For pouring, in addition to juice, you need a glass of vegetable oil, vinegar 9%, sugar. Salt is taken at discretion.
We cut the eggplants arbitrarily, fill them with salt, set them aside. They have to give juice and get rid of the bitterness. Divide the cabbage into inflorescences, blanch for 3 minutes. Cut the peppers, peeled from seeds, into 4 parts.
Put all vegetables and spices in a saucepan. Pour tomato juice into it and cook for 20 minutes. Pour hot marinade into sterile jars and roll up. Cover the banks with a blanket.
Here are some of the best ways to prepare eggplant for the winter. Eggplant caviar deserves special attention. Each recipe is good in its own way, choose and cook.