Eggplants with cabbage for the winter: recipes without sterilization. Salad from cabbage and aubergines for the winter. Salsola with eggplants and cabbage for the winter

Eggplants with cabbage for winter harvest easily and simply. It should be noted that there are several ways of making such a snack. In this article, we will describe only the simplest and most popular recipes.

Eggplants with cabbage for the winter: cooking recipes

To prepare such a piece 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 to prepare a hodgepodge with eggplant and cabbage for the winter? For this we need the following products:

• Fresh eggplants of small size - 3 kg;
• White cabbage - about 500 g;
• Juicy carrots - 500 g;
• Sweet sweet pepper - 3 pcs .;
• Garlic cloves - about 100 g;
• Refined vegetable oil - 150 ml;
• Table vinegar - 90 ml;
• Sugar beet - about 100 g;
• Salt not large - 1,5 dessert spoons;
• Fresh greens - about 40 g (dill and parsley).

Preparing ingredients

Solyanka with eggplants and cabbage for the winter requires a gradual processing of all ingredients. First prepare the blue vegetables. They are thoroughly rinsed under cold water, and then remove the pedicel, the navel and thinly cut the peel. As for the remaining pulp, it is shredded with small blocks. Further, they are laid out in a bowl, savored 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 discarded in a colander and maximally deprived of moisture.

Also, other vegetables are prepared separately. White cabbage is washed and finely shredded, and carrots are rubbed on a large grater. After that, peel the Bulgarian pepper and cut it with straw. Also chop cloves of garlic and fresh herbs.

Heat treatment

To make a salad of cabbage and aubergines for the winter, you need to use a large metal basin. In it, spread all the vegetables, except for eggplant, and then salt and put on a strong fire. As soon as the ingredients give their juice and boil, they are added with vegetable oil and sugar. In this composition, lettuce is cooked on low heat for about an hour. After a while, eggplants are added to them and stewed for about 10 minutes.

Before turning off the plate, the appetizer is savored with fresh herbs, table vinegar and chopped cloves of garlic. After 3-5 minutes, the salad is removed from the fire.

How to roll?

Salad from cabbage and aubergines for the winter should be harvested in small jars. It is boiled in the form of a container and immediately clogged with lids. Withstood a snack at room temperature for about a day, it is taken to a cool place.

We cook eggplants with cabbage for the winter without sterilization

Eggplant snack can be prepared for the winter not only with the use of white cabbage, but also with the use of colored cabbage. It should be noted that such a billet turns out to be very beautiful and tasty. To see this, we suggest you do it yourself.

So, we need:

• Fresh eggplants of small size - 2 kg;
• Fresh cabbage - about 2 kg;
• Juicy carrots - 600 g;
• Garlic denticles - about 50 g;
• Refined vegetable oil - 250 ml;
• Table vinegar - 30 ml;
• Sugar beet - about 150 g;
• Salt not large - 1,5-2 large spoons.

Processing ingredients

How should I prepare aubergines with cauliflower for the winter? First you need to process all the ingredients. The eggplant is thoroughly washed, the navels and stems are cut off, and then shredded in circles 1 cm thick. Then they are savored with salt and left aside for 25 minutes. After a while, the vegetables are rinsed well 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 salted boiling water and boiled for 3 minutes. Then they are removed and maximally deprived of moisture.

Carrots and garlic cloves are also separately treated. The first vegetable is rubbed on a Korean grater, and the second is simply shredded.

Forming a snack

How to form eggplants with cabbage for the winter? To do this, put all the processed vegetables in a deep dish and carefully interfere with them. The resulting mixture is densely spread in sterilized jars. Then they start to prepare marinade.

After bringing the usual water to a boil, add sugar, salt and refined vegetable oil to it. After that, vinegar is poured into the marinade. After mixing the components well, they are removed from the plate. The ready hot brine is poured over pre-filled cans of vegetables and immediately rolled up with lids.

Turning the workpieces upside down, they are properly covered with a blanket and left in the warmth for a day or two. After this time the eggplants with cabbage, prepared for the winter, are taken to the cellar.

To ensure that the vegetables are saturated with the aromas of the marinade, they are kept in a dark and cool place for a month. After that, a tasty and juicy snack is presented to the table along with a slice of bread.

We prepare stuffed eggplants for the winter

Eggplants stuffed with cabbage are prepared quite easily for the winter. Such a salad will serve as an ideal snack for the festive table, behind which it is planned to drink alcoholic beverages.

So what ingredients will we need to make eggplants with cabbage for the winter without sterilization? To do this, you should purchase:

• Carrot juicy large - 150 g;
• Sweet pepper bulgarian - 2 pcs .;
• White cabbage - 400 g;
• Cloves of garlic, large - 3 pcs .;
• Aubergines large fresh - 2 kg;
• Salt - 70 g;
• Table bite - 4 large spoons;
• Standing water - 1.5 liters.

Process of step-by-step preparation

How should I prepare aubergines with cabbage for the winter? Recipes for such snacks require, in the first place, to prepare a marinade. To do this, drinking water is boiled over high heat, and then added to table salt. After dissolving the spice, the brine is removed from the plate and poured into table vinegar. In this composition, it is left at room temperature until complete cooling occurs. Meanwhile, they start preparing other ingredients.

Eggplant washed under running water, cut the stems and boiled in boiling water for 6 minutes. After a time they are removed and cooled. Then they are cut along in half (not to the end, like a book) and squeeze out excess water.

After preparing the eggplant, proceed to the preparation of the filling. For 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 spread into a saucepan and hindered. The resulting mixture is placed in a book of eggplants, tightly closed, and if necessary, and threaded.

The formation process

Eggplants with cabbage for the winter of cold salting should be formed in liter jars. They lay out previously stuffed vegetables and pour a cooled marinade. After that, the snack is closed with a conventional polyethylene lid and left at room temperature for 2-3 days. After this time, the stuffed eggplants are taken to the refrigerator. Keep them this way should not more than 4-5 months. In this case, the started bank should be consumed within two weeks, otherwise the snack will become moldy and spoil.

What should I bring to the table?

Stuffed eggplants with cabbage should be served to the table only in a cooled form. As a rule, such a snack is used together with bread or any 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 do the preparation for the winter from eggplant and cabbage in different ways. If you want to get a more original snack, then it should be added and such an ingredient as mushrooms. They will make the eggplant salad more flavorful and nutritious.