Homemade hodgepodge for the winter. Cabbage hodgepodge for the winter, like a store-bought with tomato paste

Cabbage hodgepodge for the winter - delicious preparation, which will allow you not to feel the lack of vegetable food on the table in the cold season. Most often, it acts as an appetizer for main courses, but this does not mean at all that a salad cannot be served at the festive table. Rather, on the contrary, because the dish has a very appetizing appearance, pleasant aroma and divine taste. cook cabbage hodgepodge for the winter it will not be difficult even for novice hostesses.

Queen of autumn - cabbage

Cabbage is not only inexpensive and delicious vegetable. First of all, she is unique product containing a great variety of healthy substances and vitamins. White cabbage is a source of magnesium, potassium, sodium, chlorine, sulfur, phosphorus, calcium, iron, manganese, iodine, zinc, fluorine and many other trace elements. The vegetable is rich in vitamins A, B1, B2, B5, B6, B9, PP, H, K, E and C.

Due to its composition, cabbage accelerates metabolism, improves blood circulation, does not allow fluid to linger in the cells of the body, has antiviral properties, normalizes the functioning of the intestines, removes harmful cholesterol and toxins.

Due to the fact that 100 grams of the autumn queen contains only 28 calories, it is dietary product. Cabbage is recommended for people who are on a diet or watching their figure. Doctors advise cabbage dishes to obese patients, because in addition to low calorie content, the vegetable has the ability to burn fat.

One of the most amazing qualities white cabbage is that it retains almost all of its vitamin composition even with heat treatment. When preparing a hodgepodge for the winter, you can be sure that this snack will not only be tasty, but also very healthy. And this is a very important factor in winter time year, when the body is so lacking in various vitamins and minerals contained in fresh vegetables and fruits.

Preparation for work

Rinse the tomatoes, remove the core and cut into thin slices. After the specified time, add to vegetable mix tomatoes, the remaining salt and granulated sugar. Simmer everything together for 5 minutes. Distribute the hot hodgepodge into sterilized jars and roll up the lids.

Tip: Since this hodgepodge recipe does not involve the use of vinegar, you should store the workpiece in the basement or refrigerator. This will serve as a guarantee of long-term preservation.

Solyanka with mushrooms

Solyanka with mushrooms - one of the traditional dishes Russian cuisine. Such a blank can be used not only as a snack, but also used as a filling for pies, pies or pies. Cabbage salad with mushrooms will favorably emphasize any festive table or complement the traditional lunch menu. Making such a blank is as simple as its simple counterpart. For mushroom hodgepodge will need:

Remove the upper leaves from the cabbage, and rinse the remaining head of cabbage under running water. Chop the vegetables into strips of the desired size. Wash mushrooms thoroughly, dry and then cut into thin slices. Chop the peeled carrots into slices.

Rinse tomatoes and blanch in boiling water. Remove the peel, pass the remaining pulp through a meat grinder or chop in a blender. Free the onion from the husk, wash and cut into thin half rings.

Pour into a deep frying pan vegetable oil and send it to the stove. When the fat is well heated (this can be understood by the characteristic crackle), put chopped mushrooms and one chopped onion into it. Fry over high heat until golden brown.

In a separate pan, add carrots, cabbage and the remaining onion. Combine ready vegetables with mushrooms, add tomato juice and mix thoroughly. Simmer over moderate heat for 45-50 minutes.

Add salt, sugar and black ground pepper. Mix thoroughly again and continue stewing until the mass acquires a thick consistency. Pour in the vinegar and cook for another 5 minutes. Arrange the hot hodgepodge of cabbage and mushrooms in sterile jars and roll up the lids.

Tip: instead of oyster mushrooms and champignons, you can use Forest mushrooms. Solyanka with gifts of the forest will turn out to be more fragrant and tasty. Before frying forest mushrooms, they should be sent to boiling salted water for 30 minutes. After that, the product should be washed under running water, cut into slices and sent to the pan. If forest gifts are not to your taste, then you can cook cabbage hodgepodge for the winter without mushrooms.

Snack without tomatoes

The cabbage hodgepodge recipe for the winter without tomatoes will appeal to those who, for whatever reason, do not like tomatoes. The appetizer turns out to be very tender due to the fact that vegetables are fried not on vegetable, but on butter. The salad will serve as an excellent addition to complex side dishes and meat or fish dishes. Required Ingredients:

Peel carrots and onions and wash thoroughly. Grate the first on a coarse grater, and finely chop the second with a knife. Prepare the cabbage in the standard way: free from the upper leaves, rinse, and then chop into strips.

Melt the butter in a deep frying pan and add the onion to it. Fry for a few minutes, then add the carrots. Cook another 3-4 minutes.

Add cabbage and mix thoroughly. Add sugar, water and salt to taste. Cover the pan with a lid, reduce the flame of the burner to the minimum value, simmer for 20 minutes.

Pour in the vinegar and mix well. Immediately remove the pan from the heat and distribute its contents among sterile containers. Roll up with tin lids.

Tip: you can add your favorite spices to the hodgepodge. A mixture of peppers, coriander, Provencal herbs and turmeric. The taste of the dish will become more vivid and memorable.

Solyanka from fresh cabbage - a blank that does not require expensive products and a large number time for your preparations. The dish is very versatile: preservation can be used as a filling for savory pastries, cook on its basis delicious soups Serve as a snack or eat on its own. To make a winter salad tasty, appetizing, and also stored for a long time, some tips should be followed:

Approaching the process of preparing a hodgepodge for the winter with a soul, you can create not just an appetizer, but a real masterpiece culinary arts. Such a dish will give true pleasure to all loved ones and certainly will not leave anyone indifferent. Bon appetit and the most delicious hodgepodge!

Cabbage goes well with meat, so the hodgepodge of these ingredients will turn out both tasty and healthy, as it is one of the dishes proper nutrition. It can be prepared at one time and tasted immediately or canned and opened jars as needed.

Solyanka with meat

Ingredients:

1.5 kg cabbage
1 kg pork
2 carrots
2 onions
700 g tomatoes
1.5 st. spoons of tomato paste
1.5 cups of water
salt, pepper to taste
1 teaspoon sugar
sunflower oil
1.5 st. spoons vinegar essence

How to cook hodgepodge for conservation:

Cut the meat into slices with a cross section of 3 cm, fry it until lightly browned in a saucepan in sunflower oil.
Grate carrots for Korean carrots. So that the straw is not very long, lay the root crop slightly obliquely. You can grind it on a regular grater. Cut the onion randomly into medium pieces. Fry the vegetables in another pan, too, until browned.
Now add them to the meat, sprinkle with salt and pepper to taste, mix. Put cabbage in the same place, in a saucepan with pork. You can cut it into squares or strips. Stir, cook further the dish under a closed lid, stirring it occasionally.
Remove the skin from the tomatoes, to do this, dip them in boiling water for 30-40 seconds, after which the film will be easy to remove. Finely chop the tomatoes, put them in the pan in which the carrots and onions were cooked before, fry them for 5 minutes over low heat. Then pour sugar, add tomato paste, mix, cook for 3 minutes. Pour in hot water, put Bay leaf, hold on fire for a couple more minutes.
Pour in tomato sauce into cabbage and meat, which stood on a small fire under the lid for 15 minutes, mix and simmer the hodgepodge for an hour.
After this time, add essence to it, mix and immediately place in sterilized glass jars, cover them with a lid and roll up. They should stand upside down, wrapped up until completely cool. After that, canned food is stored in a cool place where the temperature is + 3 + 12 ° C.

There should be increased attention to home-made canned meat, as well as to fish and mushrooms. If hygiene measures are not followed, they can remain a dangerous microorganism that causes a disease called botulism. In an acidic environment, microorganisms die, so be sure to meat hodgepodge with cabbage, you need to add vinegar and tomatoes, but this does not give a 100% guarantee. This is especially true for homemade preparations. Meat canning in industrial scale more secure in this sense, as there is the necessary equipment, certain technologies.

If you decide to cook a hodgepodge for the winter with meat for the first time, you are not sure of complete sterility, you want to completely protect yourself, make cabbage hodgepodge with vegetables. Having opened a jar in winter, you can eat it with appetite with freshly fried or stewed pieces of meat.

Solyanka with apples.The recipe was checked by chef Mark Statsenko. Watch the video!

To prepare your favorite hodgepodge for the winter in jars, the recipe of which has been passed down from generation to generation - what could be better? Better than a lot different blanks. After all, this dish has a wide variety of options. It may even be festive dish. Solyanka recipes are the most unusual, up to meat. Thanks to them, kilograms of various vegetables are saved.

Solyanka for the winter is nutritious and healthy dish. His proper cooking requires good choice ingredients and following the exact recipe. Any deviation from the latter may result in a missing product. In no case should you neglect preservatives and sterilization.

Requirements for the main ingredients

All ingredients are taken fresh, without damage. The best meat Pork is considered because beef is often tough.

Recipes for hodgepodge "Lick your fingers"

There are a lot of recipes for making hodgepodge for the cold season. They make blanks with and without cabbage, with meat and cereals. Mix different vegetables.

Delicious cabbage vegetable hodgepodge, like a store-bought one

Cabbage hodgepodge only at first glance seems to be a simple, from a taste point of view, undemanding dish. It is made in such a way that it is not a shame to serve it even to the festive table.

To prepare a decent preparation for the winter, take:

cabbage heads - 2.5 kilograms;
carrots - 1 kilogram;
Bulgarian pepper - 1 kilogram;
bulbs - a little less than a kilogram;
tomatoes - half a kilo;
vegetable oil - 100 milliliters;
salt - 20 grams;
sugar - half a glass.

Heads for this hodgepodge are chopped quite finely, and carrots and tomatoes, as well as peppers, are cut into small cubes. Bulbs are cut into half rings. The rest of the products prepared for the process are combined in one pan, adding seasonings and oil. Cook for a little over a quarter of an hour after the boil has begun.

As soon as the workpiece is ready, it is laid out in jars, not allowed to cool, and rolled up. After that, leave to cool in a dark cool place.

Eggplant and cauliflower

Experienced chefs suggest using not only white cabbage in preparations, but also making a dish with cauliflower inflorescences. This healthy and tasty vegetable will make hodgepodge - one of the most beloved winter dishes - unique.

To prepare this juicy dish take:

cauliflower - a kilogram of inflorescences;
a couple of large Bulgarian peppers;
a couple of medium bulbs;
garlic head;
peppercorns, lavrushka, mustard grains;
salt - to taste.

Each cabbage head is disassembled into separate inflorescences. Take small sizes. They are washed, and then dipped in salted boiling water for no more than a couple of minutes. They throw it in a colander. Peeled and washed peppercorns are cut into strips. Onions are cut into half rings, and garlic cloves are cut into large pieces.

Pour prepared spices, vegetables and spices again - the last layer. Pour everything with salted boiling water and wait a quarter of an hour. Water is poured into a saucepan and boiled again. As soon as it boils, pour it into jars and close them. Sent to cool down.

Eggplant is a very popular vegetable in Russia. There is nothing surprising in the fact that the housewives found a way to prepare it together with cabbage. Such a hodgepodge boasts a mushroom flavor without mushrooms.

For her take:

cabbage - three kilos;
tomatoes - one and a half kilograms;
bulbs - one and a half kilograms;
little blue ones - one and a half kilograms;
vinegar - three tablespoons.

To obtain juice from them, the tomatoes are passed through a meat grinder, and the head of cabbage is finely chopped. Eggplants are cut into cubes and salted to remove bitterness from them. Sometimes they are further cleaned. Onions are cut into rings. Prepared vegetables are poured into a saucepan and stewed for almost an hour. After that, vinegar is added and stewed for no more than five minutes. The workpiece is ready, and it remains only to roll it up.

From cabbage with meat

You can cook a particularly tasty cabbage hodgepodge with the addition of meat. For this appetizing winter dish per kilogram of pork you need:

cabbage - a kilo and a half;
carrots - 2 large pieces;
bulbs - 2 medium heads;
700 grams of tomatoes;
tomato paste - 50 grams;
water - 200 milliliters;
sugar - 10 grams;
vinegar - 30 milliliters;
vegetable oil;
meat - 350 grams;
salt and pepper - to taste.

The meat cut into small cubes is fried. Finely chopped onions and carrots are also fried. Mix with meat, salt and pepper. Transfer to a saucepan and add shredded cabbage. Leave to cook on low heat for a quarter of an hour.

Peeled and finely chopped tomatoes are also fried. Add tomato paste and sugar. Then - water and bay leaf. Cook for a few minutes, and this sauce is poured over the meat. Cook for another hour. At the end, vinegar is added and poured into sterilized jars.

From pickled cucumbers

For many, this is a discovery, but winter preparations are prepared using pickles for this. They add solyanka spicy taste. In addition, this recipe allows you to get rid of cucumbers that have turned out to be superfluous, left over from last winter.

For this dish take:

kilogram of white cabbage;
one large carrot;
two bulbous heads of medium size;
bell pepper - 1 piece;
300 grams of pickles;
60 grams of tomato paste;
30 milliliters of vinegar;
25 milliliters of vegetable oil;
spices - to taste.

On a grater, carrots and cabbage are first chopped, and peppers and cucumbers are cut into strips. Onions are cut into halves of the rings. Sugar, salt, bay leaf, peppercorns are folded down the pans, and vegetables are poured on top of them. Vinegar with oil and tomato paste diluted with water are added at the last stage. The quenching is carried out for about an hour, and immediately the hot mixture is distributed among the jars. Close.

With tomato paste

Very popular hodgepodge, reminiscent of its taste the best blanks from the shop. For her, they take fewer different varieties of vegetables, but at the same time add one secret ingredient, responsible for enhancing the taste - tomato paste.

It is made from:

cabbage in the amount of 3 kilograms;
a kilo of carrots;
bulbs - 350 grams;
tomato paste - 350 grams;
vinegar - a little more than half a glass;
salt and sugar - to taste.

Heads of cabbage are finely chopped, and onions are cut medium. At the same time, grate the carrots. She is laid out with onions in a pan, where they are stewed for several minutes on their own. Then cabbage is added to them. Stewing all vegetables takes four dozen minutes. Tomato paste and sugar and salt are placed at the last stage. Just before removing from the fire, pour in the vinegar.

from early cabbage

Highly delicious hodgepodge from cabbage is obtained if young heads of cabbage are used. For a recipe for the same amount of the main vegetable, take:

carrots, in the amount of 2 kilograms;
sweet pepper, in the amount of a kilogram;
bulbs - 2 kilograms;
cucumbers - 1 kilogram;
tomatoes - half a kilogram;
water;
vegetable oil;
30 milliliters of vinegar essence per liter of liquid;
salt, sugar - to taste.

Unlike the previous recipe, this time carrots are cut into rings, and peppers are cut into strips. Cucumbers are cut into bars. Tomatoes, having previously been cleaned with blanching, are ground into a paste. Prepared roots with onions are thrown into an appropriate container and fried, adding the remaining products as they cook. Stew for three quarters of an hour, after which they are distributed in jars, adding essence. Close.

With mushrooms and fresh tomatoes

Mushroom hodgepodge is one of the most popular winter preparations. Especially in combination with many favorite vegetables - tomato. The most common autumn mushroom in our country, honey agaric, is well suited for this dish.

For him, for a couple of kilograms of mushrooms, they take:

tomatoes - 2 kilos;
bulbs - a couple of heads;
vinegar - half a glass;
sunflower oil - two glasses;
a tablespoon of salt;
sugar - 60 grams.

Mushrooms are carefully cooked. Rinse well and cut into pieces. For washing use only warm water. Put in a saucepan half filled with water and leave to cook for about half an hour.

Bulbs and carrots, at the same time, finely chopped. They are fried in sunflower oil. Honey mushrooms are taken out of the water and also thrown to the vegetables. They are stewed with salt and pepper for up to 20 minutes. Vinegar is poured a couple of minutes before the end of the procedure. The finished workpiece is closed.

With barley

A blank with pearl barley is a full-fledged lunch in a jar. To make it, in addition to half a kilogram of cereals, they also take:

cucumbers - three kilos;
tomatoes - one and a half kilos;
bulbs - only a kilogram;
carrots - as much as onions;
salt - 60 grams;
sugar - up to half a glass;
vinegar essence - the same amount;
water - the same amount;
sunflower oil - the same.

Vegetables are finely chopped, and the cereals are washed. The ingredients are mixed in a container for cooking, water and oil, seasonings are added. Boil for 20 minutes after boiling. At the end, essence is added and boiled for another ten minutes. The dish is ready to roll.

with beans

Winter harvesting of beans and other vegetables is reminiscent of Mexico. It is not only useful, but will also be a great flavor addition to the table in the winter season. This preparation is used and how independent dish, and as a side dish, and as an addition to it. It is warmed or eaten cold.

To prepare this hodgepodge, take a kilogram of beans:

two and a half kilograms of tomatoes;
carrots - as much as legumes;
a kilo of bell pepper;
half a kilo of onions;
100 milliliters of vegetable oil;
15 grams of vinegar essence;
salt and sugar - to taste.

main stage initial training- soaking beans. It is left in water for at least 10 hours. Other vegetables are cooked as soon as this time is up. Onions are cut into rings, and peppers are cut into strips. Carrots are not rubbed very finely. Cut the tomatoes into small slices. All ingredients are mixed in a container for cooking and sent to cook.

The mass boils, and it is left to cook for another couple of hours. It is important not to forget to stir occasionally. Ready meal distributed among banks and rolled up.

From zucchini

Another vegetable that goes well with its counterparts in winter preparations, - zucchini. Solyanka from it - great solution for those who do not know where to attach a bountiful harvest of this pumpkin and cucumber relative.

For this dish, you need to take for the number of zucchini in 3 kilos:

5 large sweet peppers;
tomatoes, in the amount of one and a half kilograms;
hot pepper - one;
2 garlic;
sugar - 200 grams;
salt - 60 grams;
vegetable oil - 200 grams;
vinegar - 60 grams.

All vegetables are pre-washed, if necessary, cleaned and, if required by size, cut into pieces. Having prepared, they are twisted through a meat grinder. Vinegar, seasonings and oil are added to the resulting mass. Move it to the pan and boil for a quarter of an hour.

Without sterilization

Sometimes such hodgepodges are prepared without sterilizing the jars. But they don't last long. In addition, it is strictly forbidden to cook dishes with meat in this way.

Rules and terms of storage of hodgepodge

All blanks are stored in dark, not warm places. Solyanka in jars are placed upside down and covered with something to prevent sunlight from falling on them.

Conclusion

Various preparations for the winter are made in the form of hodgepodges from a mixture of vegetables. To do this, take cabbage as a basis. But in some recipes they do without it - in particular, in a preparation with beans. Sometimes they even make a dish with pork. Cooking hodgepodge requires following the recipe exactly. ( 1 ratings, average: 5,00 out of 5)

From cabbage. Solyanka in jars will help you out more than once in a difficult situation and help you prepare a great dinner in a very short time.

Solyanka for the winter from cabbage

The appetizer prepared according to this recipe is universal. You can serve it to the table as an independent dish or as an addition to a side dish. In addition, soups and main dishes can be cooked from it. How to prepare for the winter? Vegetable preparations can be made very simply:

Take a head of cabbage weighing three kilograms, remove the top leaves, and then chop it into small strips.
Peel two kilograms of carrots, wash and grate on a fine grater.
Free two kilograms of onion from the husk and cut into half rings.
Pour boiling water over ripe tomatoes (two kilograms), remove the skin, and cut into small slices.
Put all the vegetables in a saucepan, add two tablespoons of salt, a spoonful of sugar and 500 ml of sunflower oil to them.
Mix the ingredients thoroughly, then put the pot on the fire and cook the vegetables for two hours.
At the very end of cooking, add four bay leaves, a few peas of allspice and a tablespoon of vinegar to the products.

Spread the hot hodgepodge into sterilized jars and close them with clean lids.

Preparations for the winter from white cabbage

Solyanka is a favorite soup of many people, and thanks to our recipe you can cook it very quickly. You can also serve a ready-made appetizer as an addition to any second course of meat and poultry. The appetizer recipe is very simple:

Chop three kilograms of white cabbage into strips using a special grater or knife.
Peel and grate two kilograms of carrots.
Free a kilogram of sweet pepper from seeds, remove partitions and cut into thin strips.
Two kilograms of purified onion and one and a half kilograms fresh cucumbers cut into cubes.
three kilograms fresh tomatoes scald hot water, remove the skin from them and chop. To speed up the process, you can cut the washed tomatoes in half and grate them.
Fry onions and carrots until golden brown.
Put the rest of the products in enamel pan, add to them two glasses of sugar, four tablespoons of salt, a glass of vegetable oil, peppercorns to taste, bay leaf (one for each jar), and also
Boil the future hodgepodge for one hour.
When the appetizer is ready, arrange it in processed jars and close with sterilized lids.

We hope you enjoy this fresh cabbage hodgepodge for the winter. Turn the blanks upside down, cover them with a fur coat and wait until they cool completely. Store the hodgepodge in the refrigerator or cellar, opening the jars as needed.

Preparations for the winter

Mushroom solyanka with cabbage is very tasty dish, to prepare better in autumn. Fresh vegetables and mushrooms just ask for jars to delight you with wonderful tastes in winter. How to roll up cabbage blanks for the winter? Mushroom hodgepodge in jars is prepared as follows:

Sort, clean and cut large pieces three kilograms of forest mushrooms. After that, boil them in salted water, put them in a colander and let the excess liquid drain.
Finely chop three kilograms of cabbage with a special knife.
Peel and chop one kilogram of white onion randomly.
Stew the prepared vegetables in a frying pan with vegetable oil.
Process a kilogram of carrots, and then grate on a fine grater and also stew until tender.
Put in a large cauldron all products a glass of sugar, two tablespoons of salt, 500 ml of vegetable oil, bay leaf and peppercorns to taste.
Stew mushrooms with vegetables for half an hour, remembering to stir them occasionally. At the end of cooking, add two and a half tablespoons of vinegar essence to them and mix everything thoroughly again.

Arrange in half-liter jars of preparations for the winter from cabbage. Solyanka turns out very tasty and beautiful in appearance.

Solyanka with butter in tomato sauce

Here is another description of how you can make cabbage. Solyanka with butter is prepared quickly and it turns out incredibly tasty. Recipe original snack you can read below:

Mushrooms thoroughly clean, wash and boil in salted water with the addition of a quarter teaspoon of lemon. After half an hour, the mushrooms can be transferred to an enamel pan, after draining the excess water through a colander.
Peel one kilogram of onion from the husk, and then cut it into thin rings. To speed up the process, you can do this with a food processor.
Heat the pan, add vegetable oil to it and fry the prepared onion in it until golden brown.
Peel a kilogram of carrots, wash, grate, and then fry in a separate pan until cooked.
Wash and chop as thin as possible four kilograms of white cabbage.
Transfer the prepared vegetables to the pan with the butter, season them with 500 ml of tomato sauce and one liter of vegetable oil. Thoroughly mix the products and leave them alone for a while.
When will stand out vegetable juice, put the pan on low heat and cook the hodgepodge for an hour and a half from the moment of boiling. It is very important to constantly stir the ingredients.

Spread out hot appetizer in half-liter jars, add a spoonful of vinegar to each and close each with a clean lid.

To prepare jars for sterilization, wash them with baking soda.
If you want to process the dishes in the oven, then put it on a cold baking sheet. After that, turn on the fire for 15 minutes, setting the temperature to 100 degrees.
The readiness of cabbage is determined by taste and softness. It can be laid out in jars when it acquires a dark shade, a specific bitterness and tenderness.

Conclusion

We will be happy if you like canned cabbage(preparations for the winter). The hodgepodge recipes described by us are quite simple and you can easily handle them.

Conservation helps a lot when you want to diversify winter table delicious vegetable dishes. In the season you will make preparations, and then you don’t know grief all winter - you open a jar, and an addition to any side dish is ready. Now we will tell you how to cook cabbage hodgepodge for the winter.

Solyanka from cabbage for the winter with cucumbers

Ingredients:

white cabbage - 1.5 kg;
cucumbers - 1 kg;
tomatoes - 1 kg;
onion - 1 kg;
Bell pepper- 1 kg;
carrots - 1 kg;
vegetable oil - 120 ml;
sugar - 1 cup;
vinegar - 100 ml;
salt - 4 teaspoons;
black peppercorns, bay leaf - to taste.

Cooking

First, wash all vegetables well under running water, and then dry and peel. Finely chop the cabbage, cut the pepper into half rings, onion into cubes, and three carrots into coarse grater. Cucumbers with tomatoes are also cut into cubes. Place all prepared ingredients in large saucepan. Please note - it must be enameled. Add vegetable oil, sugar, salt and spices to the vegetables. Bring the mass to a boil and then reduce the fire and cook the hodgepodge for about 1 hour. At the same time, 5 minutes before the end of cooking, pour in the vinegar and mix. We lay out the finished hodgepodge in pre-prepared sterile jars and roll it up. Then turn them over and leave to cool. Such preservation should be stored in a cool place.

Cabbage hodgepodge for the winter in a slow cooker

Ingredients:

mushrooms - 300 g;
onions - 2 pcs.;
carrots - 2 pcs.;
cabbage - 1 kg;
garlic - 2 cloves;
tomato sauce - 1 cup;
vegetable oil - 2/3 cup;
salt - 1 tbsp. the spoon;
sugar - 1 tbsp. the spoon;
vinegar - 2 tbsp. spoons;
bay leaf - 2 pcs.

Cooking

Finely chop the onion, three carrots on a grater. Finely chop the cabbage, lightly salt and knead well with your hands. In the slow cooker, set the "Baking" mode, the cooking time is 30 minutes. Pour about 20 ml of vegetable oil into the pan, spread the onion, fry it for about 10 minutes, then add the carrots and cook for another 5 minutes. Now spread the cabbage, add oil and fry the remaining time. Pour tomato sauce, sugar, salt, bay leaf into the multicooker pan and cook for 1 hour in the “Stewing” mode. Pour vinegar into the finished hodgepodge, mix and lay it out in sterile jars and roll it up.

Cabbage hodgepodge with eggplant for the winter

Ingredients:

white cabbage - 3 kg;
carrots - 1 kg;
tomatoes - 2 kg;
onion - 1 kg;
eggplant - 1 kg;
vegetable oil - 300 g;
vinegar - 100 ml;
salt - to taste.

Cooking

We chop the cabbage, pass the tomatoes through a meat grinder, onions can be cut into half rings, or you can cut them into cubes. Similarly, carrots can be grated, or cut into half rings or strips. We cut the eggplant into bowls. Now we put all the ingredients in a large saucepan, add salt and simmer for about 1 hour, then pour in the vinegar, bring the hodgepodge back to a boil. Now we lay it out in sterilized jars, roll them up, wrap them up and leave to cool.

Solyanka from cabbage for the winter with mushrooms

Ingredients:

white cabbage - 3.5 kg;
mushrooms - 5 kg;
onion - 2 kg;
tomatoes - 2 kg;
vegetable oil - 3 cups;
salt - 8 tbsp. spoons;
black peppercorns and allspice - to taste.

Cooking

Wash and clean mushrooms. Then boil them in boiling water for about 10 minutes. Cut the onion into half rings and fry in vegetable oil for about 12-15 minutes. Boil the mushrooms in boiling water for about 10 minutes. If there is no large container into which the whole onion will immediately enter, then it can be fried in parts. Now cut the cabbage. And put it together with onions in a large saucepan, add diced tomatoes and mushrooms. We also pour out the salt, pour in the remaining vegetable oil and mix everything well. Simmer the resulting mixture for about 50 minutes, and then pour it into sterile jars. If desired, a few peas of allspice and black pepper can be added to each jar. Now we cover the jars with sterile lids, but do not roll them up, but put them in a large pot of water to sterilize. After boiling water: half-liter 25 minutes, liter - 40 minutes. And only after that you can roll them up. We turn the jars upside down, wrap them up and leave them for about 24 hours, and then put them away for storage.