Eggplant salad with cabbage

Category: Vegetable and fruit dishes
Eggplant salad with cabbage

Ingredients

Brine
water 5 liters
salt 200 grams
Salad
eggplant 5 kilograms
chopped white cabbage 2 kilograms
carrot 500 grams
bell pepper sweet 500 grams
bitter pepper 1-2 pieces
garlic 300 grams
salt *** (my version) 2 (3) Art. flat spoons
vinegar 9% *** (my version) 0.5 liters (400 ml.)
sugar *** (my version) no (about 150)
vegetable oil as needed

Cooking method

  • 1Eggplant salad with cabbageWe take eggplants, wash, cut off the stalk.
  • 2Eggplant salad with cabbageBoil water and salt. Chop the eggplants, dip in brine and boil until tender. Finished eggplants can be pierced easily. We spread the eggplants on the board.
  • 3Eggplant salad with cabbageWe put another board on top and press it with our hands. You can put oppression. Leave the eggplants to cool completely. We need this in order for the excess liquid to leave and the pulp to thicken.
  • 4Eggplant salad with cabbageChop the cabbage thinly. I used the Gigant multi-cutter.
  • 5Eggplant salad with cabbagePeel carrots, remove seeds from pepper. Grate the carrots on a coarse grater, chop the pepper thinly. I also cut the pepper with a multi-cutter.
  • 6Eggplant salad with cabbageRemove seeds and membranes from hot pepper. Slice thinly.
  • 7Eggplant salad with cabbageWe peel the garlic, three on a fine grater or pass through a press.
  • 8Eggplant salad with cabbageWhile we were cooking all the vegetables, the eggplants cooled down. We remove the board from them.
  • 9Eggplant salad with cabbageChop the eggplants as you like. I cut pretty coarsely.
  • 10Eggplant salad with cabbageSalt the vegetables, add vinegar and sugar. There is no sugar in the recipe, but I always add it. Mix well and leave at room temperature for 3-5 hours. Stir periodically. If the vegetables are cut coarser, the vegetables may take longer to marinate.
  • 11Eggplant salad with cabbageVegetables are ready if their volume has halved and a lot of juice has formed.
  • 12Eggplant salad with cabbageWe put the salad in dry clean jars, tamping a little. Pour 1-2 tablespoons of vegetable oil on top.
  • 13Eggplant salad with cabbageClose with nylon lids and put in the refrigerator.
  • 14Eggplant salad with cabbageWhen serving, add onions, if you want herbs and a little more vegetable oil.
  • Eggplant salad with cabbage
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

My friend shared the recipe for this salad with me.
The salad is not for preservation. Maybe you can do it, but I have not tried it. The salad tastes spicy, somewhat reminiscent of Korean. I never do it for a full portion, I do a quarter. We just don't need so much, and the salad can sour. I reduce the vinegar that is required in the recipe (my version in brackets), and my friend does exactly as the proportions are given. She also does not put sugar, but it tastes better for me with sugar. Very good with meat or just boiled potatoes, even fried. I recommend trying it!

Trishka
What a yummy!
Angelchik, thank you for the next preparatory recipe, and Fse thought - she shot ...
Well, at least a little, but I'll try

And how much can you store in the refrigerator?

Yes, and approximately how many cans are out of this norm?
ang-kay
Ksyusha, Thank you. You can store it for 2 weeks, maybe more, but it peroxides. I wrote that I never made a full portion. For a quarter of the norm, about 2 liter cans are obtained. A friend does half the norm. He says that 6 cans are obtained. But it all depends on the "size" of the cut and how you put it in the jars.
lappl1
Angela, with all the vegetables I made eggplants. Even with potatoes. But somehow I didn't guess with the cabbage. Thank you so much! Everything is in stock. Maybe even today your hands will reach your salad.
Thanks for the recipe, Angela! And to a friend too.
Admin

Angela, a great idea to combine eggplants with cabbage and ferment. Bookmark! But until next year, today I'm fed up to the very top, I can't see the banks anymore
Trishka
Mustache and,!
Tusya Tasya
Don't forget about this recipe until October. Now the refrigerator is full of all sorts of cans to the eyeballs. And in October there will be more vegetables, and the place will be free.
ang-kay
Ludmila, Tatyana, Ksyusha, Natasha, thanks for your attention to the recipe, girls!
Quote: lappl1
But somehow I didn't guess with cabbage
But do we stuff whole eggplants with cabbage? Lyudochka, I don't believe I didn't guess. Your ingenuity works very well.
Quote: Admin
today I'm fed up to the very top, I can't see the banks anymore
Oh, how do I believe you, Tanya. As much as you do, probably no one does it in winter.
Quote: Tusya Tasya
And in October there will be more vegetables, and the place will be free.
Natasha, yeah. And in November, there are still eggplants.
I hope this salad comes in handy)
Zhannptica
Quote: Admin
I can't see the banks anymore
And I am a dryer
And I'll experiment with your permission, and run a couple of small jars through the pressure cooker. In late autumn or winter I'll tell you WHAT came of it.
Very interesting recipe)
Excellent MK, success in the competition
ang-kay
Quote: Zhannptica
I will experiment with your permission
Jeanne, yes I am only "for". Thank you. I will wait)
Marika33
In winter, I cover a lot of early cabbage salad + bell peppers + carrots and garlic. It turns out a very tasty salad, we have it all gone and for 15 years it has firmly entered the menu. This year, at your own peril and risk, added eggplants. While they are standing, the banks have not yet been opened. I add apple cider vinegar to the salad and do not sterilize it.
Angela, I believe that if you cork your salad, it will last longer.
Thank you for the useful recipe, for the photo, very nicely decorated, as always your recipes!
I will definitely prepare this version of the salad!
ang-kay
Marina, Thank you.
Quote: marika33
I add apple cider vinegar to the salad and do not sterilize it.
Marina, are you just rolling everything raw? Tell me in more detail, pliz.
Quote: marika33
I will definitely prepare this version of the salad!
I'm glad if it's useful)
Marika33
Angela, yesterday I wanted to write that the technology is a little different, but there was no time to dwell on the details.
No, Angela, not raw, all vegetables are brought to a boil, but not boiled and not all at once. I'll try to find the time and set it up with a recipe, I didn't see it on our forum, otherwise I have it in my brochure, every year I look for it to cook it.
ang-kay
Marina, exhibit. it will be interesting)
Jeanne44
AngelaThank you so much for the delicious salad! You can just eat your mind! I have reduced the portion by 5 times, which I regret now. It turned out 2 cans of 580 ml each and try a little more. Made late at night, salad pickled overnight. I added a little more salt. Just super!
ang-kay
Jeanne, to health. I tried it, but now the rate can be increased.
Marisha Aleksevna
Angela, I really liked the recipe, I want to make it, but I would still add sugar. How much sugar do you add?
ang-kay
MarinaI am doing the fourth part. I put sugar, probably 3-4 tablespoons. But this is already a matter of taste.

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