Solyanka with cabbage for the winter in jars
Hearty and fragrant, cabbage hodgepodge not only diversifies your table in winter, but also fills the body with vitamins and useful trace elements. Serve at the table as a hot side dish for the main course or as a cold appetizer. Agree, it’s convenient!
Step by step cooking recipe
Shred the cabbage. Peel the onion and garlic, cut the onion into half rings, garlic into thin slices.
Peel the Bulgarian pepper from seeds and stalks, cut into thin strips.
Peel the pickled cucumbers, cut the flesh into medium cubes.
In a frying pan, heat 100 ml of vegetable oil and fry the cabbage, onion, garlic and pepper alternately over high heat for 2-3 minutes. Put the fried vegetables in a saucepan with a thick bottom, add pickles here.
For dressing, combine vegetable oil, peppercorns, vinegar, salt and sugar in a saucepan. Mix well and cook over medium heat for 5 minutes after boiling.
Pour hot dressing over vegetables, mix well.
Spread the vegetable mixture into pre-sterilized jars, cover with lids and sterilize in a saucepan with boiling water for 20 minutes over low heat (the water in the saucepan is “up to the shoulders” of the cans).
Roll up jars of hodgepodge, turn upside down and cool. Store the workpiece in a cool, dark place.
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