It is easy and simple to harvest eggplants with cabbage for the winter . It should be noted that there are several ways to make such an appetizer. In this article, we describe only the simplest and most popular recipes.
Eggplant with cabbage for the winter: recipes
To prepare such a workpiece, you will need a minimum of inexpensive components, as well as some free time. If you strictly follow all the recommendations of the recipe, you will definitely get a juicy and tasty salad.
So how is hodgepodge with eggplant and cabbage prepared for the winter? For this we need the following products:
- small fresh eggplant - 3 kg;
- white cabbage - about 500 g;
- juicy carrot - 500 g;
- bell peppers - 3 pcs.;
- garlic cloves - about 100 g;
- refined vegetable oil - 150 ml;
- table vinegar - 90 ml;
- beet sugar - about 100 g;
- medium-sized salt - 1.5 dessert spoons;
- fresh herbs - about 40 g (dill and parsley).
We prepare the ingredients
Solyanka with eggplant and cabbage for the winter requires a phased processing of all ingredients. First prepare blue vegetables. They are thoroughly washed under cold water, and then the peduncle, navels are removed and the skin is thinly cut. As for the remaining pulp, it is chopped with small sticks. Then they are laid out in a bowl, flavored with salt and left in this state for 20 minutes. Over time, the eggplant is rinsed and boiled in salt water for a minute. In conclusion, they are thrown into a colander and deprived of moisture as much as possible.
Other vegetables are also prepared separately. White cabbage is washed and finely chopped, and carrots are rubbed on a coarse grater. After that, peppers are peeled and cut into strips. Garlic cloves and fresh herbs are also ground.
Heat treatment
To make a cabbage and eggplant salad for the winter, you need to use a large metal basin. All vegetables are laid in it, except for eggplant, and then salted and put on a strong fire. As soon as the ingredients give their juice and boil, they add vegetable oil and sugar. In this composition, the salad is cooked on low heat for about an hour. Over time, they add eggplant and stew for about 10 minutes.
Before turning off the stove, the snack is flavored with fresh herbs, table vinegar and chopped cloves of garlic. After 3-5 minutes, the salad is removed from the heat.
How to roll up?
Cabbage and eggplant salad for the winter should be prepared in small jars. It is boiled in the form of containers and immediately clogged with lids. After surviving the appetizer at room temperature for about a day, it is cleaned in a cool place.
We harvest eggplants with cabbage for the winter without sterilization
You can cook eggplant appetizer for the winter not only using white cabbage, but also using cauliflower. It should be noted that such a workpiece turns out to be very beautiful and tasty. To verify this, we propose to do it yourself.
So, we need:
- small fresh eggplant - 2 kg;
- fresh cauliflower - about 2 kg;
- juicy carrot - 600 g;
- garlic cloves - about 50 g;
- refined vegetable oil - 250 ml;
- table vinegar - 30 ml;
- beet sugar - about 150 g;
- medium-sized salt - 1.5-2 large spoons.
We process the ingredients
How to harvest eggplant with cauliflower for the winter? First you need to process all the ingredients. Eggplant is thoroughly washed, navels and stalks are cut, and then chopped with 1 cm thick circles. They are then added with salt and left to stand for 25 minutes. Over time, the vegetables are thoroughly rinsed under cold water.
Cauliflower for such a salad should only be used fresh. It is washed and divided into not very large, but not small inflorescences.
After the cabbage and eggplant are processed, they are dipped in salt boiling water and boiled for 3 minutes. Then they are removed and deprived of moisture as much as possible.
Carrots and garlic cloves are also treated separately. The first vegetable is rubbed on a Korean grater, and the second is simply finely chopped.
Snack Formation
How should eggplants with cabbage be formed for the winter? To do this, lay all processed vegetables in a deep dish and mix them thoroughly. The resulting mixture is laid out tightly in sterilized jars. After that proceed to the preparation of the marinade.
Bringing ordinary water to a boil, sugar, salt and refined vegetable oil are added to it. After that, vinegar is poured into the marinade. Having thoroughly mixed the components, they are removed from the stove. Ready hot brine is poured into cans pre-filled with vegetables and immediately rolled up with lids.
Turning the blanks upside down, they are well covered with a blanket and left warm for a day or two. After this time, eggplant with cabbage, harvested for the winter, is cleaned in the cellar.
To ensure that vegetables are saturated with marinade flavors, they are kept in a dark and cool place for a month. After that, a delicious and juicy snack is presented to the table with a piece of bread.
We prepare stuffed eggplants for the winter
Eggplants stuffed with cabbage are prepared quite simply for the winter. Such a salad will serve as an ideal snack to the festive table, at which it is planned to drink alcoholic beverages.
So what components will we need to make eggplant with cabbage for the winter without sterilization? To do this, purchase:
- large juicy carrots - 150 g;
- Bulgarian sweet pepper - 2 pcs.;
- white cabbage - 400 g;
- large cloves of garlic - 3 pcs.;
- large fresh eggplants - 2 kg;
- table salt - 70 g;
- table bite - 4 large spoons;
- defended water - 1.5 liters.
Stepping process
How to harvest eggplant with cabbage for the winter? Recipes for such an appetizer require first of all to cook a marinade. To do this, drinking water is boiled over high heat, and then salt is added. After dissolving the spice, remove the brine from the stove and pour in the vinegar. In this composition, it is left at room temperature until completely cooled. Meanwhile, they begin to prepare other ingredients.
Eggplant is washed under running water, cut the stalks and boiled in boiling water for 6 minutes. Over time, they are taken out and cooled. Then they are cut along in half (not completely, like a book) and squeeze out excess water.
After preparing the eggplant, proceed to the preparation of the filling. To do this, cut the cabbage and sweet peppers into thin strips, and rub the juicy carrots on a Korean grater. As for garlic, it is just crushed.
After processing the vegetables, they are laid out in a pan and mixed well. The resulting mixture is laid out in a book of eggplant, tightly closed, and if necessary, and tied with thread.
Formation process
Eggplant with cabbage for the winter of cold salting should be formed in liter jars. Previously stuffed vegetables are laid in them and poured with a cooled marinade. After that, the appetizer is closed with an ordinary plastic lid and left at room temperature for 2-3 days. After this time, stuffed eggplants are cleaned in the refrigerator. Store them in this way for no more than 4-5 months. In this case, the jar started must be consumed within two weeks, otherwise the snack will mold and deteriorate.
What to present to the table?
Stuffed eggplant with cabbage should be served chilled only. As a rule, such an appetizer is consumed with bread or some hot dishes. There are also housewives who prefer to serve it to the table as a side dish to fish or meat.
Helpful advice
You can make preparations for the winter from eggplant and cabbage in different ways. If you want to get a more original snack, then you should add an ingredient such as mushrooms to it. They will make eggplant salad more flavorful and nutritious.