Solyanka From Red Cabbage For The Winter. Step-by-step Recipe With Photo

Red cabbage solyanka for the winter, cooked according to this recipe, will last until spring. An original and delicious vegetable stew made from simple and affordable products. Red cabbage differs from white cabbage only in color, the substance anthocyanin gives it a blue-violet color.

Cooking time: 1 hour
Quantity: 4 cans with a capacity of 500 ml

Ingredients for a red cabbage hodgepodge for the winter

1.5 kg of red cabbage;
600 g sweet red pepper;
350 g of onions;
300 g of tomatoes;
100 g of hot pepper;
100 g of parsley (greens and roots);
5 cloves of garlic;
10 g fine salt;
30 ml of wine vinegar;
30 g granulated sugar;
55 ml of olive oil.

Method for preparing red cabbage hodgepodge for the winter

To prepare the hodgepodge, first prepare all the vegetables - wash, cut and chop. It is so convenient to prepare prefabricated dishes, when the ingredients are prepared, you can be sure that nothing is missing!

Shred the red cabbage into strips 3-4 millimeters wide, the thinner the better.

We clean the sweet orange or red pepper from seeds, remove the partitions. Cut the pulp into 10x10 millimeter cubes.

You can choose any color of pepper for this dish, as long as it is ripe and sweet.

Peel the onion heads and cut them into half moons. We choose a sweet or semi-sweet onion to make the hodgepodge tasty. Shallots are fine too.

Put the tomatoes in boiling water for 30 seconds. Then cool in a bowl of ice water, remove the skin. Cut the tomato pulp into cubes.

Cut the multi-colored pods of bitter pepper together with the seeds into rings. Hot peppers can be hot, so taste them before adding them to the rest of the ingredients.

Soak greens and parsley roots in cold water. Chop the leaves finely, carefully wash the roots from the ground, scrape them, cut them into strips.

We take a deep thick-walled saucepan, put on fire. When it warms up, pour in the olive oil, heat it up, first throw in the onion.

After the onion, after about 5-7 minutes, add the cabbage, bell peppers, tomatoes, hot peppers and parsley. Then add fine salt, granulated sugar, add garlic cloves passed through a press.

Close the pan tightly, simmer over low heat for 35 minutes, 10 minutes before cooking, pour wine or apple cider vinegar. You can use balsamic vinegar to add flavor to the vegetables.

To keep canned vegetables well until spring, you need to be sterile and clean when filling the jars. To begin with, wash the jars in a solution of soda, rinse with clean water, then sterilize over steam for 5-7 minutes.

Fill warm jars with hot vegetable stew, close loosely at first.