Eggplants with Cabbage for Winter
Description
A homemade winter preserve. You know, this simple eggplant-and-cabbage recipe for winter is exactly the kind of dish where all your favorite ingredients come together in one place. It’s a wonderful assortment made from the tastiest, freshest vegetables, so on cold winter days this dish will be a little piece of summer for you. I love this salad and add it to all my everyday meals, and sometimes I just open a jar and eat it plain—believe me, it’s really delicious. And since you, like all good homemakers, are planning to can a few jars of something tasty, don’t forget to add this eggplant-and-cabbage recipe for winter to your list. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
First, wash the eggplants under cold water, remove the stems and peel the skin, then cut them into sticks.
- 2
Step 2
Pour water into a pot, add a little salt, and place it over heat. When the liquid comes to a boil, add the eggplants to the pot and cook them for 1 minute.
- 3
Step 3
Shred the white cabbage, and grate the carrots on a coarse grater.
- 4
Step 4
Next, clean the bell pepper and cut it into thin strips; finely chop the fresh herbs and garlic.
- 5
Step 5
Transfer all the chopped vegetables to the boiled eggplants, add vegetable oil, vinegar, salt, and sugar, mix, and refrigerate for 2 days.
- 6
Step 6
After two days, transfer the mixture into prepared jars, cover with lids, and sterilize for 20–25 minutes, then seal them.