Kuban salad with cabbage

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Kuban salad for the winter with cabbage? Prepare all the necessary ingredients. Take mature cabbage, not young cabbage, it is denser and crispier. Use fleshy and juicy peppers; the salad will be tastier with them. Also, if possible, use peppers of different colors, then the salad in a jar will look brighter.

2. STEP 2

   

   Wash all vegetables well in running water and peel. Dry them with paper napkins or a towel. Cut the peppers in half, remove the stem, core, white veins and seeds.

3. STEP 3

   

   Cut the cabbage into thin strips. You can use a vegetable cutter and chop the cabbage with it, whichever is more convenient and familiar to you. Add about half the specified amount of salt (use regular table salt). Crush the cabbage with your hands and leave for a while to release the juice.

4. STEP 4

   

   Move on to the rest of the vegetables. Cut the pepper into feathers or half rings.

5. STEP 5

   

   Cut young and juicy cucumbers into thin slices.

6. STEP 6

   

   Cut the tomatoes in half, remove the places where the stalk was attached and chop the tomatoes as for a vegetable salad, i.e. in small slices. Use tomatoes that are firm and fleshy, then they will retain their shape as much as possible in the finished salad.

7. STEP 7

   

   Next comes the turn of carrots and onions. Cut the onion into half rings of medium thickness (neither thin nor thick). You can chop the carrots by hand into cubes, or grate them on a coarse grater. I like to use a grater for Korean carrots, it makes the vegetable look more appetizing in the salad.

8. STEP 8

   

   Place all vegetables in a saucepan. Add the remaining salt, as well as sugar, bay leaf and peppercorns, pour in vegetable oil and a third of vinegar (about 25 milliliters).

9. STEP 9

   

   Mix the salad thoroughly but gently. It is convenient to do this with your hands (put on gloves first, since if there are wounds on your hands, they may begin to sting). Leave the salad to steep for about an hour at room temperature. During this time, stir the contents of the pan a couple of times.

10. STEP 10

    

    While the Kuban salad with cabbage, cucumbers and tomatoes is infusing, sterilize the jars in a way convenient for you (in a water bath, in the microwave or in the oven). I usually sterilize in the oven. Place the jars, thoroughly washed with soda, in a cold oven with their necks down and sterilize for 20-30 minutes at a temperature of 180-190 degrees.

11. STEP 11

    

    Wash the lids in running water. They can also be sterilized in the oven, or boiled for 5-10 minutes.

12. STEP 12

    

    After an hour, a sufficient amount of juice will form in the pan with vegetables.

13. STEP 13

    

    Now you need to heat the salad. Place the pan on the fire and bring to a boil. Then reduce the heat to slightly below medium and cook the salad, covered, for about 7 minutes (stir it a couple of times during the process). At the end, pour in 50 ml. remaining vinegar. Stir and turn off the stove.

14. STEP 14

    

    Place the hot salad into sterile jars.

15. STEP 15

    

    Close the jars with lids. Turn the workpiece upside down and leave it at room temperature under a blanket or towel until it cools completely. Next, put the jars in a cool place (cellar, pantry or refrigerator) for long-term storage.

16. STEP 16

    

    A tasty and very aromatic Kuban salad is ready without sterilization. Bon appetit!

Comments on the recipe

Arina Koten

02.09.2023

5

Try this version of cabbage salad with cucumbers for the winter. Delicious!

tatyanochka2022

02.09.2023

5

The recipe for Kuban salad for the winter with cabbage attracted my attention due to the variety of vegetables, as well as the fact that the vegetables are subject to minimal heat treatment. They turned out delicious and crispy. The salad looks bright, elegant and very appetizing! Of all the vegetables required for the recipe, the only one I didn’t have was bell pepper; I prepared the salad without it. I stewed chopped vegetables in a large enamel pan. After boiling, I kept them on the fire for about 10 minutes (7 minutes according to the recipe). I put the hot salad in half-liter jars and rolled them up with lids. We only got three jars and a small remainder, which we ate with pleasure! Thank you very much for the recipe!

Elena Kiseleva

02.09.2023

4.8

This is the second year I’ve been making this salad, but I only add one and a half kilograms of onions.

Silver

02.09.2023

4.7

This is last year’s salad. I’ll be making it this year too.

GANZH75

02.09.2023

4.5

A couple of years ago I made this salad, but when I moved, I lost some of the recipes. It's good that there is a site. And thank you for the recipe.

Natalia

02.09.2023

4.5

I've been looking for a recipe for this salad for a long time - thank you! I did everything on a head of cabbage, respectively, I used three times more products, except for vinegar (poured 150 ml) and vegetable oil (300 ml), and it also seemed like not enough salt - I added another 1 tbsp. spoon. In general, everything is tasty: tested after infusion and cooling. It turned out to be 11 jars with a volume of 750 ml - just right for the winter! Good luck to everyone in preparations! Bon appetit! Thanks again!