Calorie content: Not specified
Cooking time: Not specified

Fresh cabbage salad, a recipe with peppers and tomatoes, is very good to cook for a home dinner, but if you try with a successful presentation, you can surprise your guests with this dish. Especially if there are vegetarians among them, they will appreciate your culinary skills first.
Moreover, the dish, despite all the seeming simplicity, is quite tasty and spicy. Indeed, it contains an interesting combination of vegetables - crispy white cabbage, sweet carrots, salad peppers and ripe tomato fruits. And as a dressing, a kind of French sauce is used, which is very simple to make from lemon juice, vegetable oil and spices. You can fill it up, the taste will be different.
You will be very pleased with such a white cabbage salad, seasoned with lemon juice and oil with its bright, rich taste and color, this is achieved due to the vegetables that are included in it. It is important to keep the proportion in order to achieve the correct flavor combination for the finished dish.
Such a salad can be prepared quickly enough, because the main processes are cutting vegetables and cooking the sauce. But so that the taste is rich and uniform, we will leave the seasoned dish for several hours to soak.

The recipe is for 1 serving.



Ingredients:
- white cabbage - 50 g,
- carrot root vegetable - 0.5 pcs.,
- ripe tomato fruits - 1 pc.,
- salad pepper fruit - 0.5 pcs.,
- fresh garlic - 4 cloves,
- butter - 1 tablespoon,
- lemon juice - to taste,
- sea or kitchen salt,
- parsley.

Step by step recipe with photo:

We wash the head of cabbage, remove the damaged leaves and finely chop it into strips.




We rub the washed and peeled carrots on a coarse grater.




We cut the washed ripe tomato fruit in half, and then also grind it with a grater.
We squeeze the garlic here.




We take bright and fleshy salad peppers for salad so that it is more aromatic. Cut off the top and tail from it, and then cut it along. Cut off the seeds and stalk and cut the pepper into strips.

We put vegetables in a salad bowl and prepare a French sauce.
To do this, in a separate bowl, mix sunflower oil (you can take olive, sesame, pumpkin or nut oil), lemon juice (to get a more sour taste, it is better to take lime), finely chopped herbs and spices. You can optionally add sesame or sunflower seeds.
Season the vegetables with sauce and put the dish for soaking in a cold place for several hours.




White cabbage salad with lemon juice and butter is ready. Bon Appetit!




It turns out very tasty

step by step recipe with photo

Some salads, despite the fact that they are canned, retain a large amount of vitamins - such as pickled salad of cabbage, peppers, carrots, onions and tomatoes for the winter. From the proposed amount of components, approximately 10 liters of the finished product are obtained.

Ingredients

• bulgarian pepper - 4.3 kg
• white cabbage - 4.3 kg
• tomatoes - 2.8 kg
• onions - 600 g
• carrots - 3 kg
• parsley - 300 g
• salt - 100 g
• granulated sugar - 100 g
• ground red pepper - 15 g
• ground black pepper - 10 g
• vegetable oil - 200 ml
• vinegar 9% - 100 ml.

Preparation

1. Remove the top leaves from the cabbage, chop finely with a knife or a special device, discard the stump.

2. Tomatoes, peppers, sort out, remove with signs of decay, and wash suitable ones. Cut the tomatoes in half, remove the stalks. Cut the sweet pepper, select the core and seeds. Peel the onion, rinse. Peel and wash the carrots. Sort out greens - discard parsley leaves and yellow roots, wash.

3. Chop the carrots on a coarse grater.

4. Cut the onion in half and chop into half rings 3 mm wide.

5. Divide the tomatoes in half and cut into slices. Finely chop the greens.

6. Combine all chopped vegetables and herbs in one container and mix well.

7. Add sugar, salt, pepper, ground red, ground black pepper and mix a second time.

8. Remove the pan in the refrigerator for 8 hours.

9. Processing of canning containers: wash the cans with a washcloth and rinse well under running water. Steam them for 10 minutes, then turn them over. Boil tin or vacuum lids in a saucepan for two minutes, drain the water from the pan.

Salad roll: get a saucepan with a semi-finished vegetable product, put it on a gas stove, light a fire and cook the salad for 20 minutes. Three minutes until ready, pour in vinegar 9 percent and vegetable oil. After the stated time, turn off the fire, remove the pan from the heat. Put the hot salad in prepared hot jars.

10. Roll up the lids of the salad jars.

11. Turn the cans over, wrap them up and leave to cool completely.

Store in a cool place. Marinated salad of cabbage, tomatoes and peppers is ready for the winter.

The nuances of cooking salad:
According to the recipe, no water is added to the salad at all. In order for it to be saturated with spices, and to release a sufficient amount of juice for cooking, it should be removed raw for a long time in the refrigerator - closed in the morning.

There is a lot of fiber in the harvest, lycopene from peppers and tomatoes accumulates, other antioxidant carotenoids from carrots are preserved. And bright juiciness will pamper the taste buds.

If you follow a traditional diet, but you are confused by dishes with vinegar, evaluate soberly how little vinegar is per serving of the preparation.

Let's cook!

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Cabbage salad for the winter with peppers and tomatoes

A quick preparation of vegetables will take about 20 minutes. The elementary slicing we make every day for fresh salads. We put the vegetables in jars and sterilize, that's all the trouble!

Cooking time - 20 minutes + 30 minutes sterilization

We need:

• Cabbage - 1.5 kg
• Bulgarian pepper (red) - 700 g
• Tomatoes (with firm pulp) - 2 kg
• Carrots - 700 g
• Onions - 500 g
• Sugar - 150 g
• Salt (rock, coarse) - 100 g
• Vegetable oil - 300 ml
• Vinegar, 9% - 100 ml

Important details:

• Conservation yield is about 6 liters.
• Use small jars from 500 ml to 1 liter.

Let's prepare the vegetables.

Shred cabbage with medium thickness. The length of the strips is up to 5-6 cm. A filigree and long shredder is not needed as for a barrel pickled, if you want the slicing to retain appetizing.

Bell pepper clean from seeds and internal membranes and cut into short strips. First, we cut the pepper lengthwise, then each half again in half lengthwise. The resulting quarters are in strips across.

Do not peel the tomatoes and cut them into arbitrary pieces, close to the size of 2-3 strips of pepper, folded together.

If you absolutely do not like tomato skin, you can use peeled tomatoes. Make a criss-cross on each fruit and pour boiling water over the vegetables for 2 minutes. After that, the skin comes off quickly and easily.

Grate the peeled carrots on your favorite grater. Elementary coarse shavings fit well, although thin straws add grace and texture.

Cut the onion into moderately thin half rings (up to 0.7 mm). This slicing is harmoniously felt next to the cabbage in the salad. The onion will marinate perfectly and will acquire a sweetish taste with a slight sourness. If you don't like it in coarse cuts, make a quarter ring. We do not recommend cubes. The beauty of this blank is in about the same size of vegetable slices.

We will pack the salad in jars, sterilize it and roll it up for the winter.

Combine all vegetables in a large convenient bowl. Add sugar, salt, oil and vinegar. Mix thoroughly and place in jars. Movements are neat, sweeping, from bottom to top, without pressure, preferably 2 large spoons at the same time.

• The ideal jar size is 500 ml. Then sterilization is short - 25-30 minutes.
• If you take liter cans, then you need to keep the vegetable mixture at a low boil for 1 hour.

We roll the sterilized workpiece hermetically under the lid, turn it over and leave it to cool under the blanket. Store in a dark cabinet, at room temperature.

Isn't he handsome - this simple and bright cabbage salad in jars with bell peppers and tomatoes? You can't take your eyes off, but the composition contains the simplest ingredients.

Cabbage salad with summer vegetables for the winter - video

See another interesting option in a short video. In addition to the main vegetables, it contains cucumber and classic spices - black pepper, bay leaf. The vegetable mixture is marinated for 1 hour, at room temperature. Next, a short heat treatment - wait for a boil and hold it on a slight gurgle for 8-10 minutes. No sterilization required. Fast placement on the banks to the neck, seaming and slow cooling under the blanket.

This is a recipe for a versatile snack that you can prepare, and then feast on it all winter. Preparing a cabbage salad with tomatoes and peppers for the winter according to the recipe with the photo is simple, but in time you will have to tinker a little. It is not necessary to strictly adhere to the recipe, you can make any changes based on your taste preferences. For example, you can add a few cloves of garlic to a salad, add a couple of dried laurel leaves, or add your favorite spices.

Ingredients for the salad:

• cabbage - half a head;
• bulgarian pepper - 3-5 pcs.;
• hot pepper - to taste;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• tomatoes - 5 pcs.;
• vegetable oil - 120 ml;
• water - 0.5 tbsp.;
• granulated sugar - 3-4 tbsp.;
• kitchen salt - 2 tsp;
• table vinegar - 120 ml;
• favorite spices to taste;
• greens to taste.

Cooking cabbage and tomato salad

Preparing vegetables is the longest part of the whole cooking process. We wash all the fruits, clean them from waste, and then cut them. Shred cabbage into thin strips. For this, you can use a special vegetable cutter.

Three carrots on a special grater for "Korean" carrots. It will look beautiful in a salad. If you don't have one, then you can grate it on a regular coarse grater.

Cut the bell peppers into thin slices. Grind hot peppers in arbitrary pieces. Chop the onion into thin half rings. Finely chop the greens.

Cut the tomatoes into large pieces.

Combine all vegetables in one bowl and sprinkle everything with sugar and kitchen salt. To this we add table vinegar, refined sunflower oil and water.

Mix the salad thoroughly. Add your favorite spices as desired.

We forget about the salad for two or three hours, so that the vegetables become friends with each other, salted and let the liquid flow. With the finished salad (along with the juice), we tightly fill sterile jars and send them to sterilize in a saucepan with a covered bottom. We sterilize half-liter jars for half an hour, and liter jars for 50 minutes.

Now the salad can be rolled up with lids.

Even 10 years ago, it was a long and painstaking business for the winter, albeit very grateful. With the advent of special devices and food processors, the preparation of cabbage salads for the winter has become much easier - now it is not difficult to chop 3-5 kg ​​of cabbage. And using a food processor to chop carrots and onions is even easier.

The cabbage salad with peppers and tomatoes offered for conservation can greatly simplify your life in winter. It will go perfectly just like that, from a jar of bread, and will not be left unattended on the festive table.

Canned cabbage salad. Recipe.

• White cabbage - 3 kg.;
• Red tomatoes - 2 kg.;
• - 2 kg.;
• Carrots - 1 kg.;
• White onion - 1 kg.;
• Table vinegar - 1 glass;
• Granulated sugar - 6 tablespoons;
• Rock salt - 8 teaspoons;
• Refined oil - 1 glass.

Vegetable salad - canning.

The cabbage needs to be cut thinly, preferably on a special shredding board, then it will turn out much faster. Cut the tomatoes arbitrarily, you can cut them into slices, if they are large. If the tomatoes are small, you can cut them into just 4 pieces. Pepper, as usual, - peel and cut into strips. Grate the carrots on a coarse grater or, if there is a food processor, chop it there, on a special device. Peel the onion and cut into strips.

In order not to shed tears over the onion, it must be peeled in advance, cut in half and soaked in a bowl of water.

We put all the ingredients in a large bowl. Add salt, sugar, vinegar, sunflower oil in turn. We leave to insist. After 2 hours we put on fire. After boiling, simmer for 20-30 minutes.

We put the finished salad in sterile jars and roll up the lids, previously sterilized. As with any preservation - we turn the jars onto lids and wrap them well.