Preparing is easy and simple. It should be noted that there are several ways to prepare such an appetizer. In this article, we will describe only the simplest and most popular recipes.
Eggplant with cabbage for the winter: cooking recipes
To prepare such a blank, 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 a hodgepodge with eggplant and cabbage prepared for the winter? For this we need the following products:
- fresh eggplants of small sizes - 3 kg;
- white cabbage - about 500 g;
- juicy carrot - 500 g;
- sweet Bulgarian pepper - 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).
Preparing the Ingredients
Solyanka with eggplant and cabbage for the winter requires a phased processing of all ingredients. First prepare the blue vegetables. They are thoroughly washed cold water, and then remove the stalk, navels and thinly cut the skin. As for the remaining pulp, it is chopped into small sticks. Then they are laid out in a bowl, flavored with salt and left in this state for 20 minutes. After a while, the eggplants are 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 coarse grater. After that they clean bell pepper and cut into strips. Also chop garlic cloves and fresh herbs.
Heat treatment
To make eggplants for the winter, you must use a large metal basin. All vegetables are laid out in it, except for eggplant, and then salted and put on a strong fire. As soon as the ingredients give their juice and boil, vegetable oil and sugar are added to them. In this composition, the salad is cooked over low heat for about an hour. Over time, eggplant is added to them and stewed for about 10 minutes.
Before turning off the stove, the appetizer is flavored with fresh herbs, table vinegar and chopped garlic cloves. 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 and laid out in containers and immediately corked with lids. Having withstood a snack room temperature about a day, it is cleaned in a cool place.
Harvesting eggplants with cabbage for the winter without sterilization
Prepare eggplant snack for the winter it is possible not only with the use of white cabbage, but also with the use of cauliflower. It should be noted that such a preparation turns out to be very beautiful and tasty. To verify this, we suggest doing it yourself.
So, we will need:
- fresh eggplants of small sizes - 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 should you harvest eggplant with cauliflower for the winter? First you need to process all the ingredients. Eggplants are thoroughly washed, navels and stalks are cut off, and then chopped into 1 cm thick circles. Then they are flavored with salt and left aside for 25 minutes. After a while, the vegetables are thoroughly rinsed under cold water.
Cauliflower for such a salad should be used only in 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 salted boiling water and boiled for 3 minutes. Then they are taken out and dehydrated as much as possible.
Carrots and garlic cloves are also processed separately. The first vegetable is rubbed on Korean grater, and the second - just finely chopped.
Snack Formation
How should it be with cabbage for the winter? To do this, put all the processed vegetables in a deep bowl and mix them thoroughly. The resulting mixture is tightly laid out in sterilized jars. After that, proceed to the preparation of the marinade.
Bringing plain water to a boil, sugar, salt and refined vegetable oil are added to it. After that, pour into the marinade table vinegar. Having thoroughly mixed the components, they are removed from the stove. Ready hot pickle pour into jars filled with vegetables in advance and immediately roll up the lids.
Turning the blanks upside down, they are well covered with a blanket and left warm for a day or two. After this time, eggplants with cabbage, harvested for the winter, are removed to the cellar.
In order for the vegetables to be saturated with the aromas of the marinade, they are kept in a dark and cool place for a month. After that, delicious juicy snack brought to the table along with a piece of bread.
We prepare stuffed eggplants for the winter
Cabbage for the winter is harvested quite simply. This salad will serve the perfect snack To festive table for which it is planned to drink alcoholic beverages.
So what components do we need to make eggplant with cabbage for the winter without sterilization? To do this, you must purchase:
- large juicy carrots - 150 g;
- Bulgarian sweet pepper - 2 pcs.;
- white cabbage - 400 g;
- large garlic cloves - 3 pcs.;
- large fresh eggplants - 2 kg;
- table salt - 70 g;
- table bite - 4 large spoons;
- settled water - 1.5 liters.
Step by step cooking process
How should you harvest eggplant with cabbage for the winter? Recipes for such an appetizer require you to first prepare the marinade. To do this, drinking water is boiled over high heat, and then added table salt. After dissolving the spice, the brine is removed from the stove and table vinegar is poured in. In this composition, it is left at room temperature until completely cooled. In the meantime, start preparing the other ingredients.
Eggplants are washed under running water, the stalks are cut off and boiled in boiling water for 6 minutes. After a while, they are taken out and cooled. Then they are cut in half lengthwise (not completely, like a book) and squeeze out excess water.
After preparing the eggplant, proceed to the preparation of the filling. To do this, cabbage and sweet peppers are cut into thin strips, and juicy carrots are rubbed on a Korean grater. As for garlic, it is simply crushed.
After processing the vegetables, they are laid out in a saucepan and interfere well. The resulting mixture is laid out in an eggplant book, tightly closed, and, if necessary, tied with threads.
Formation process
Eggplants with cabbage for the winter of cold pickling should be formed in liter jars. Previously stuffed vegetables are laid out in them and poured with a cooled marinade. After that, the appetizer is closed with a regular plastic lid and left at room temperature for 2-3 days. After this time stuffed eggplant removed to the refrigerator. Store them in this way should be no more than 4-5 months. At the same time, the started jar must be consumed within two weeks, otherwise the snack will become moldy and deteriorate.
What to bring to the table?
Stuffed eggplant with cabbage should only be served chilled. As a rule, such an appetizer is consumed along with bread or some hot dishes. There are also such housewives who prefer to serve it to the table as a side dish for fish or meat.
You can make preparations for the winter from eggplant and cabbage different ways. If you want more original snack, then an ingredient such as mushrooms should be added to it. They will do eggplant salad more flavorful and nutritious.
For those who are looking interesting recipe a good preparation, easy to prepare, eggplants with cabbage, closed for the winter, are suitable. This product comes out very unusual and tasty, retaining its qualities for a long time. You can eat it both immediately and after filling with sunflower oil with onion rings. Regardless of the method of consumption, such an appetizer will have excellent taste and will charge the human body with vitamins in the cold season.
For this workpiece, it is necessary to select young eggplants, the size of which is no more than 15 centimeters. It is advisable to choose vegetables of the same size so that appearance the product was beautiful. As a rule, blue eggplants are used to prepare snacks.
Before you start cooking the product, the vegetables must be thoroughly washed and blanched in salt water. Also, instead of blanching, you can bake eggplants to soften them and get rid of bitterness. After that, it is necessary to rid the fruits of the tips and make a longitudinal incision on them in order to stuff them in the future.
The filling is usually White cabbage. This vegetable can be both young and late varieties. It must be chopped into small pieces and crushed a little with your hands.
There are many recipes for eggplant with cabbage, which use various additional ingredients. Usually, when cooking, ingredients such as peppers, herbs, tops, carrots, and so on are added. To give the appetizer spiciness, you can add a little garlic or hot pepper.
For the unusual palatability and aroma, you can use various spices and herbs.
What vegetables are suitable
For cooking eggplant with cabbage for the winter, any variety of vegetables is suitable. Eggplants can be blue, white, green, orange and so on. The main thing is that they are young and not overripe. Cabbage can also be of any variety - both white and cauliflower or Beijing.
Ways to cook eggplant with cabbage
Exists great amount most different recipes eggplant with cabbage for the winter, both classic and those that use additional components in the form herbs, spices and other vegetables. The most popular of them will be written below.
stuffed
Required Ingredients:
- 1.5 kilograms of eggplant;
- 0.4 kilograms of white cabbage;
- 0.1 kilograms of carrots;
- 2 bell peppers;
- 2 garlic heads;
- 1.5 liters of water;
- 70 grams of salt;
- black ground pepper(optional).
Cooking steps:
- Wash the eggplant, remove the tip and pierce with a fork in 3-4 places.
- Blanch the “blue ones” for about 5 minutes in boiling liquid.
- Finely chop white cabbage.
- Grate the carrots with a grater.
- Cut the pepper into thin pieces.
- Mash the garlic heads.
- Mix all the vegetables in one bowl with salt and leave for 3-4 minutes.
- Boil salt water and cool.
- Cut the blue ones in half, squeeze out the liquid and stuff with the vegetable mixture.
- Rewind the stuffed vegetables with a thread and put in a deep container.
- Pour the appetizer with the cooled salty liquid and lay oppression on top.
- After 3 days the product will be ready.
Salad
Required Ingredients:
- 1 kilogram of eggplant;
- 0.25 kilograms of white cabbage;
- 0.1 kilograms of carrots;
- 50 grams of garlic;
- 50 grams of hot red pepper;
- 150 milliliters of 6% vinegar;
- salt.
Cooking steps:
- Washed "blue" cut into pieces and boil in pre-salted boiling water for about 4 minutes.
- Move the boiled fruits to a colander to rid them of excess liquid.
- Grind garlic, carrots and hot red pepper in a blender.
- Shred white cabbage.
- Mix vegetables and pour them with table vinegar.
- Cut the cooled eggplant into large pieces.
- At the bottom of the sterilized jar, place a layer of "blue ones", then a layer vegetable mix. Continue layering until the container is full.
- Close the container with a sterilized lid. The product will be ready for use after 10 days.
With cauliflower
Required Ingredients:
- 2 eggplants;
- a third of a head of cauliflower;
- 1 carrot;
- 1 bell pepper;
- 0.1 liters of sunflower oil;
- 1 sprig of dill;
- 4.5 tablespoons of table vinegar;
- salt (to taste);
- 0.5 aspirin tablets.
Cooking steps:
- Wash and dry all fruits.
- Remove the blue ones from the peel and cut into small pieces.
- Leave them in salt water for half an hour in a closed container.
- Remove the pits from the pepper, then cut it into slices.
- Grind the peeled carrots with a grater.
- Fry the pepper on a low heat until it is covered with a golden crust.
- Salt the carrots and fry.
- At the end, fry the “blue ones”.
- Leave vegetables to cool.
- Stir table vinegar in water (4 tablespoons of vinegar per 3 liters of water) and boil in it cauliflower, previously divided into inflorescences, about a quarter of an hour.
- Cut greens.
- Cut the cauliflower into even smaller pieces and mix all the ingredients together.
- Place the finished product in a jar, add 0.5 aspirin tablets, previously crushed to a powder state, and 0.5 tablespoon of vinegar.
- Sterilize the container (about 40 minutes).
in Korean
Required Ingredients:
- 2.5 kilograms of eggplant;
- 0.5 kilograms of white cabbage;
- 0.3 kilograms of carrots;
- 0.1 kilograms of garlic;
- 1 hot pepper;
- 3 tablespoons of refined sugar;
- 0.2 liters of 9% table vinegar.
Cooking steps:
- Wash the blue ones and cut into small pieces.
- Boil them for about 3-5 minutes in salted water, then transfer to a colander.
- Slice the cabbage thinly. Grind the peeled carrots with a grater.
- Remove the seeds from the hot pepper and cut it into thin slices.
- Mash or grind the peeled garlic cloves on the smallest grater.
- Combine all vegetables together with spices and table vinegar and mix. Leave the resulting mass for 3 hours.
- Fill finished product clean jar and screw on the lid.
- Boil the container in water for 25 minutes.
- Roll up the jar and turn over to cool.
Instant recipe without sterilization
Required Ingredients:
- 1 kilogram of eggplant;
- 1 kilogram of white cabbage;
- 10 garlic heads;
- 1 hot red pepper;
- 10 black peppercorns;
- 0.1 liters of 9% table vinegar;
- 1.5 tablespoons of salt;
- 0.3 kilograms of carrots.
Stages of preparation.
The recipe will equally please both cabbage lovers and eggplant lovers: after all, it is two in one.
Unusual and incredible tasty snack stored for a very long time: you can enjoy all winter. The main thing is to close as many jars as possible: an excellent assortment of cold winter evenings reminds me of a hot summer. Salad can be eaten with all dishes, or just with a piece of bread. All the most favorite foods are combined in one dish: what could be better?
Composition of products
- one kilogram of white cabbage;
- one kilogram of eggplant;
- a head of garlic;
- 350 grams of carrots;
- one red hot pepper;
- allspice peas - to taste;
- 1.5 tablespoons of salt;
- half a glass of vinegar 6%.
Step by step cooking process
- We thoroughly wash the eggplants, cut off the tails and put them whole in a saucepan, in boiling water. Boil them for 6-8 minutes, occasionally turning them over so that they cook evenly.
- We take out the eggplant, put it in a colander and leave it to cool completely.
- At this time, we prepare the rest of the vegetables. Remove the upper green leaves from the cabbage and finely chop it (with a knife or a special nozzle on a grater). We do not use the stalk, otherwise ready meal will be bitter. We send the cabbage into a deep bowl: all the ingredients should fit in it.
- Wash, peel and grate the carrots Korean carrots or on a coarse grater. Transfer to bowl with cabbage.
- We disassemble the head of garlic into cloves, peel them and pass through a press.
- We clean the hot pepper from seeds, cut into small pieces. We send pepper and garlic to cabbage. Mix the whole mixture thoroughly.
- IN last turn cut the eggplant into cubes, combine in a saucepan with the rest of the vegetables.
- Add peppercorns, salt, vinegar to the pan. Mix again, put in clean jars, close with nylon lids.
- We store jars in a cold place: in the refrigerator or in the cellar.
- The snack can be tasted after 8-10 days.
- To better store the workpiece, let the salad stand right in the pan for two days in the refrigerator. Then put in jars, sterilize them for 20 minutes, roll up. And you can store at room temperature.
- If you, like me, love little blue ones, cook another 2 in 1 eggplant appetizer for the winter: very tasty.
Bon appetit.
Pickled cabbage for the winter with eggplant
Pickled cabbage for the winter with eggplant is something. Eggplants are surprisingly very similar to pickled mushrooms, and cabbage is so crispy, spicy and flavorful. In winter, this jar is like real magic!
Ingredients:
White cabbage - 1 kilogram;
eggplant - 1 kilogram;
garlic - 10 cloves;
carrots - 300 grams;
a pod of hot pepper;
salt - 1.5 tablespoons;
sugar - 1 tablespoon;
vinegar 9% - 0.5 cups.
Step-by-step recipe for pickled cabbage for the winter with eggplant
1. Wash the eggplants and cut off the tails, along with the stalk. Boil water, salt a little. Transfer to boiled water, and cook for 7 minutes. Then take it out and let it cool down.
2. Chop the cabbage as you like, grate the carrots on a coarse grater.
3. Finely chop the garlic, remove the seeds from the hot pepper, and finely chop.
4. When the eggplants have cooled, cut them into pieces about 2 centimeters.
5. Combine all vegetables, add salt, sugar and vinegar, mix. You can adjust the salt and sugar content to taste.
6. Let the vegetables stand for 30 minutes, then put them in jars and close with nylon lids.
7. Store in the refrigerator or cellar.
8. You can try pickled cabbage with eggplant in a week, but it is stored well, it will stand all winter! If it's possible of course!
Eggplant with cabbage for the winter
This recipe is for those who love eggplant and love cabbage. The appetizer turns out to be very tasty and unusual, perfectly preserved throughout the winter. These eggplants with cabbage can be eaten simply by taking them out of the jar in winter, or you can season them onions and pour vegetable oil, especially suitable sunflower oil with the smell of seeds. In any case, it will be very tasty and healthy.
To prepare eggplant with cabbage for the winter, you will need:
Eggplant - 1 kg;
Fresh cabbage - 1 kg;
Carrots - 300 g;
Garlic - 10 cloves;
Hot pepper - to taste;
Black peppercorns - 10 pcs.;
Salt - 1.5 tbsp. l.;
Vinegar 9% - 0.5 cup (or to taste).
* Salt and vinegar can finally be adjusted to your liking.
First you need to cook the eggplant. To do this, cut off the tails, place the eggplant in a pot of boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplant is not digested.
You can cover the top with a plate so that the eggplants do not float up and everything is completely boiled in the same way.
When the eggplants are cooked, put them in a bowl and cool.
While the eggplant is cooling, finely chop the fresh cabbage and place in a large bowl.
Grate the carrots on a coarse grater and add to the cabbage.
cook hot peppers and garlic.
Finely chop the hot pepper, and pass the garlic through a garlic press.
Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly.
Cut the cooled eggplant into cubes of about 2 cm.
Add chopped eggplant to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.
Transfer eggplants with cabbage to jars, put in a cool place for storage. Jars can be closed with polyethylene or screw caps. And the test can be removed in a week.
Have you tried Hee from eggplant and cabbage ??? No? Then you can’t even imagine how delicious and spicy it is! And you know what is lovely salad you can prepare for the winter and every day to please yourself and loved ones great addition to the main dishes or so, as a snack. You can eat these eggplants with cabbage simply by taking them out of a jar in winter, or you can season them with onions and pour vegetable oil, sunflower oil with the smell of seeds is especially suitable, you can add mayonnaise, it will be delicious, believe me.
This recipe is for those who love eggplant and love cabbage. The appetizer turns out to be very tasty and unusual, perfectly preserved throughout the winter.
Eggplant - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black peppercorns - 10 pcs.;
salt - 1.5 tbsp. l.;
vinegar 9% - 0.5 cups (or to taste).
* Salt and vinegar can finally be adjusted to your liking.
First you need to cook the eggplant. To do this, cut off the tails, place the eggplant in a pot of boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplant is not digested. 
You can cover the top with a plate so that the eggplants do not float up and everything is completely boiled in the same way. 
.
When the eggplants are cooked, put them in a bowl and cool. 
While the eggplant is cooling, finely chop the fresh cabbage and place in a large bowl. 
Grate the carrots on a coarse grater and add to the cabbage. 
Prepare hot peppers and garlic. 
Finely chop the hot pepper, and pass the garlic through a garlic press. 
Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly. 
Cut the cooled eggplant into cubes of about 2 cm. 
Add chopped eggplant to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste. 
Transfer eggplants with cabbage to jars, put in a cool place for storage. Jars can be closed with polyethylene or screw caps. And the test can be removed in a week. 
Bon appetit and delicious winter to you!
