Cabbage Solyanka for Winter
Description
Winter preserve made at home. The main thing is not to set the cabbage out for wintering during severe frosts, because it will not release juice. This preserve keeps well in an apartment pantry for up to a year if jars and canning lids are thoroughly prepared and sterilized. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Gather all the ingredients according to the list provided. Wash the vegetables. Peel the carrots and onion and wash them again.
- 2
Step 2
Shred the cabbage into thin strips.
- 3
Step 3
Slice the onion into thin half-moons.
- 4
Step 4
Grate the carrots on the coarse side of a grater.
- 5
Step 5
Score the tomatoes with a knife, place them in a bowl, pour boiling water over them, leave for 30 seconds, then peel off the skins easily.
- 6
Step 6
Cut the tomato flesh into small pieces.
- 7
Step 7
Pour vegetable oil into a convenient saucepan or deep skillet (I use a cast-iron griddle) and add the cabbage, onion, carrots, and tomatoes.
- 8
Step 8
Add salt and sugar. Mix everything very gently. Set over low heat and simmer, covered, for 2 hours, stirring occasionally with a spoon. Sterilize the jars and lids for canning using a convenient method.
- 9
Step 9
Near the end of braising, add peppercorns and pour in the vinegar.
- 10
Step 10
Now pack the hot vegetable mixture into sterilized jars.
- 11
Step 11
Tightly seal all jars with lids, turn them upside down, wrap in a thick blanket, and leave overnight.
- 12
Step 12
In the morning, you can put the finished solyanka in jars into long-term storage in the pantry.
- 13
Step 13
You can already taste the solyanka after 2–3 days.