Cabbage salad with bell peppers for the winter is both a simple preparation, a quick snack, and a way to cope with the harvest of white cabbage without fermenting it too much. In fact, not everyone likes sauerkraut, mainly because of its sour taste. And some people can't stand its smell. As for eating this vegetable fresh, I will say one thing: you need to be careful. Fresh white cabbage, juicy and appetizing, contains substances that can cause flatulence (bloating and increased gas formation) and indigestion.
Cabbage salad with sweet peppers is completely free of all these shortcomings. You can diversify it by adding carrots, onions, and fresh herbs. Depending on the needs of the family, it is not forbidden to leave part of the salad in jars closed with a nylon lid, put it in the refrigerator and use it as a replacement for regular salads from fresh vegetables. And the rest should be rolled up for the winter.
Instant cabbage salad with bell pepper
Ingredients:
- 1 small fork of cabbage weighing 900-1000 grams;
- 2 small carrots;
- 2 large bell peppers;
- 2 cloves of garlic;
- 2 tablespoons sugar;
- 1 level tablespoon of salt;
- 80 ml vegetable oil;
- 50 ml vinegar;
- 50 ml of drinking water.
Preparation:
On a large cutting board, shred the washed white cabbage as thinly as possible. Peel the carrots and grate them. Lightly knead it with your hands along with the cabbage slices. Remove the seeds from the bell pepper and cut the pepper itself into thin strips. Stir in cabbage and carrots. Add salt and sugar and stir again using a wooden spoon. Apply gentle pressure while stirring to release more juice from the vegetables. Before storing in jars, add chopped garlic cloves.
Wash the jars and sterilize them quickly, for example, in a microwave oven. Place the salad in prepared containers. Heat water in a ladle, add vinegar and vegetable oil. Pour the boiling marinade over the cabbage in the jars and close with clean lids. After 5-6 hours, the salad will be ready to eat.
Fresh cabbage salad - delicious recipes
There is one of the traditional versions of fresh cabbage and carrot salad (recipe with photo) that is very tasty, but many people are already tired of this salad, so the housewives themselves changed the recipe for the appetizer, getting a new taste for the usual salad.
Today, you can add crab sticks, canned corn, a little fresh cucumber and other products to your cabbage salad. For this snack, you can choose several types of dressing, for example, it can be olive and sunflower oil, table vinegar, low-fat sour cream, mayonnaise and other interesting additives. But as the main ingredient you can use white cabbage, seaweed, Chinese cabbage, red cabbage or broccoli.
Snack Benefit
This salad has many advantages; if you prepare it according to traditional recipes, it will consist exclusively of fresh vegetables, and vegetables are good for human health, as they contain microelements, fiber and vitamins. If a woman wants to lose extra pounds from her waist, then she should take a closer look at fresh cabbage salad (recipe with photo), which is very tasty and tender, since it contains practically no calories, but it cleanses the body of harmful substances.
White cabbage salad with lemon juice
Ingredients:
1) Small white cabbage - 1/2 head;
2) Fresh sweet carrots of medium size - 2 pieces; 3) Sweet onions - 1/2 of the onion; 4) Fresh dill, parsley - 1 bunch each; 5) Olive oil for dressing - 2 large spoons; 6) Granulated sugar - 1 large spoon; 7) Lemon juice - 2 large spoons; Ground black pepper and 1/2 teaspoon salt.
How to prepare a fresh cabbage appetizer:
This recipe can be used for a picnic salad. To begin with, you should cut the stalk from the cabbage; it would be better to buy the youngest cabbage, as it will be more tender and crunchy. The cabbage is chopped into thin strips and placed in a deep bowl, the cabbage is salted, crushed a little and mixed well, the salt will help make the cabbage a little softer. The chopped vegetable is left for ten minutes so that the cabbage releases some of its juice from the bowl; it can be drained when preparing the salad, but it contains a lot of vitamins, so it’s worth leaving it. When the time is up and the cabbage has released a sufficient amount of juice, you can add sugar and a little lemon juice, mix everything well.
While the cabbage is soaking in the juices of seasonings and additives, you can start preparing fresh carrots; they are peeled and grated on a large grater; you can also use a special grater for Korean carrots. Place the carrots in a bowl with cabbage, add finely chopped onions for the salad, and the required amount of parsley and dill. After mixing, you should try the resulting fresh cabbage salad (recipe with photo), it’s very tasty; if the appetizer seems too sweet, you can add a little more lemon juice to it. After this, add a little vegetable oil to the salad, add ground black pepper and mix again. Before you start eating, you should let the snack brew for 10-15 minutes.
Sea kale salad
This type of summer salad is a valuable source of vitamin C, because sea kale is really rich in vitamins and minerals; it’s worth trying to make a snack in the spring, when the body so needs nutrients.
Ingredients:
1) Fresh seaweed - 1 kg; 2) Salad or onion - 1 medium-sized head; 3) Parsley and dill - 1 bunch each; 4) Salt, pepper and a little sugar to taste; 5) A little lemon juice; 6) Vegetable oil.
Preparing fresh seaweed salad
Today it is quite difficult to find fresh seaweed, but it is quite possible to find frozen seaweed in large hypermarkets. Before using cabbage to create a salad, it is worth preparing it; for this, the product is thawed and filled with water. Cabbage has specific properties; it is completely covered with mucus, so it is so important to rinse it well with water. Once the cabbage is completely washed, you can put it in a bowl, add a little salt to taste, and also add sugar and a couple of tablespoons of lemon juice.
While the cabbage is soaking in juices, you can begin to prepare the onion, chop it into thin strips, and after that add the onion to the cabbage. If desired, you can simply pickle the onion; to do this, place it in a bowl and pour in a small amount of diluted vinegar. Parsley and dill are chopped into a bowl with onions, the greens need to be chopped very finely, and only then added to the container. The onion can be left to marinate for twenty minutes, and then the marinade is drained from it, squeezed out and placed in a bowl with cabbage.
When the vegetables are mixed, they are seasoned with any vegetable oil; for this, take 2-3 tablespoons of olive or sunflower oil and pour it into the salad. The appetizer is mixed and given time to infuse. This fresh seaweed salad (recipe with photo) is very tasty and goes perfectly with meat dishes; you can serve it with cutlets, roast or chicken.
If you love cabbage, we suggest making a cabbage pie in the oven.
White cabbage salad with chicken
This salad will be an ideal option if you don’t want to cook something complicated, but still want a tasty snack. Light and fresh cabbage goes well with hearty and tender chicken, so it’s worth making a salad from these ingredients.
Ingredients:
1) White or Chinese cabbage - 1 medium-sized fork; 2) Green onions, parsley and dill - 1 bunch per salad; 3) Boiled chicken breast - 250-300 grams; 4) Hard grated cheese - 100 grams; 6) Salt - 1/2 teaspoon; 7) Mayonnaise or sour cream for dressing - 2 large spoons.
Salad preparation process
To begin with, you should buy one piece of cabbage, it should be either white young cabbage or the Beijing variety, cut it into thin strips and put it in a bowl. Next, you can prepare all the greens; for this, parsley, dill and onion are washed and chopped very finely, all of which is placed in a bowl with cabbage. Add the required amount of salt to the vegetables and leave for a while.
While the vegetables are soaked in salt, you can prepare the chicken breast: boil it in slightly salted water, cool, and then cut into small cubes. You can also prepare hard cheese, grate it on a coarse grater and put it in a cup with cabbage and herbs, and add chicken meat in pieces there. The appetizer is mixed well, and then a small amount of pepper and mayonnaise can be added to it, after which the salad is mixed well again.
You can make the salad more piquant by adding fried croutons and pouring lemon juice over it. The appetizer will be a light version of the famous Caesar salad. The salad is used not only as an additional appetizer to the main dish, but also as a main dish. Thus, we get a fresh cabbage salad with chicken (recipe with photo) that is very tasty and will appeal to everyone at home.
Cabbage salad with vinegar dressing
This fresh cabbage salad (recipe with photo) is very tasty, in the video you can see how to prepare such a salad at home, but it is not so difficult to make. This snack consists only of fresh vegetables, so it is very healthy.
Ingredients:
1) Red cabbage - 1 small fork; 2) Fresh herbs - one bunch at a time; 3) Onions - 1 medium head; 4) Small fresh beets - 1 piece; 5) Medium-sized fresh carrots - 1 piece; 6) Salt, pepper and a little vinegar.
Cooking process
First you need to prepare all the vegetables, cut them into thin strips, place them in a bowl, sprinkle with salt, add a little sugar and black pepper if desired, and also add a tablespoon of vinegar. At the very end, add chopped herbs. Fresh cabbage salad (recipe with photo) is very tasty, ready with vinegar, it can be served with meat dishes, it can be baked meat or fish, cutlets or goulash.
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Cabbage salad with bell peppers for the winter in jars without sterilization
Ingredients:
- 5 kg of fresh white cabbage;
- 1 kg carrots;
- 1 kg of onions;
- 1 kg of sweet pepper;
- 500 ml table vinegar;
- 4 tablespoons salt;
- 1 glass of vegetable oil;
- 345 grams of granulated sugar;
- peppercorns to taste.
Preparation:
Finely chop the cabbage, cleared of the outer covering leaves. Remove the skins from the onion and cut it into thin half rings. Grate the peeled carrots on a coarse grater, chop the sweet pepper into strips as thin as possible. Mix all the vegetables in a deep enamel bowl. Add vinegar, vegetable oil, salt and sugar, and peppercorns. Place the salad in sterile jars, tamping with a wooden mortar to release the juice. Close with clean nylon lids. put it in the cellar. The salad will be ready to eat in a few days.
Quick salad for the winter
A bright salad of cabbage, peppers, carrots and onions will not only be a vitamin-rich snack, but will also be perfect as a side dish for meat or fish. This salad can be eaten immediately, without waiting for winter, or prepared for future use.
Products:
- Carrots – 200 g
- Cabbage – 1.5 kg
- Onion – 300 g
- Sweet pepper – 400 g
For the marinade:
- Vinegar – 80 ml
- Sugar – 20 g
- Salt – 25 g
- Oil – 100 ml
- Laurel leaves – 3 pcs.
- Peppercorns – 6 pcs.
Vegetable salad
- Wash and peel vegetables before cooking. Grate the carrots using a large-toothed grater, cut the remaining vegetables into strips.
Attention! To make the salad bright, you can take peppers of different colors.
- Pour the chopped vegetables into a bowl and stir.
- Prepare the marinade. To do this, dissolve salt and granulated sugar crystals in vinegar. Add sunflower oil to the preparation.
- Pour the prepared marinade over the vegetables. Mix the salad.
- Place peppercorns and bay leaves into sterilized jars. Tamp the salad into jars on top.
- Place the jars, covered with lids, in a wide saucepan of hot water. Sterilize the workpiece for 15 minutes.
Easy to prepare, inexpensive and very tasty salad. It is suitable even for those who are on a diet, suffer from allergies or have serious digestive problems.
Ingredients:
- White cabbage – 2 kg
- Carrots – 2 pcs.
- Onion – 1 pc.
- Bell pepper – 2 pcs.
- Salt – 1 tbsp
- Sugar – 5 tbsp
- Vinegar – 4 tbsp
- Vegetable oil – 6 tbsp
The cabbage should not be chopped too finely. Cut the onion and pepper into half rings, and grate the carrots on a coarse grater.
In a large container, mix vegetables, add salt, sugar, oil and vinegar. Mix everything thoroughly.
Cabbage marinated in this way is ready to eat immediately after cooling. But if it is packaged in sterile jars and hermetically sealed, it will be stored until spring. So cook a lot at once, you won’t regret it.
Ingredients
To prepare this recipe, take:
- cabbage – 2 kg;
- sweet pepper – 2 kg;
- garlic – 3 cloves.
- water – 1 l;
- vegetable oil – 150 ml;
- vinegar (9%) – 150 ml;
- salt – 2 tbsp. spoons;
- sugar – 1 tbsp. spoon.
Crafting recipe
Peel the cabbage from outer leaves and chop. Then peel the pepper, wash it, cut it into not too small strips, and slice the garlic.
Mix the vegetables well and place tightly in pre-sterilized jars.
Meanwhile, dissolve sugar and salt in water, boil, add vegetable oil, keep on fire for 5 minutes. Pour in vinegar and remove from heat.
Pour the hot marinade into the cabbage salad. Sterilize half-liter containers for 20 minutes, liter containers for 25.
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Seal tightly, turn over, wrap in a warm old blanket and cool. Put it away for storage in the cellar or on the balcony.
Thanks to the large amount of pepper, the taste of pickled cabbage will be piquant and unusual.
Cabbage salad with bell pepper and vinegar
I don’t add carrots to this version of the salad, just onions and bell peppers. To make the preparation beautiful in jars, I put peppers of different colors - red, yellow, green.
Ingredients:
- cabbage forks weighing about a kilogram;
- 3 large bell peppers of different colors;
- 1 large onion;
- 3 tablespoons sugar;
- 1 level tablespoon of salt;
- 100 ml vegetable oil;
- 50 ml vinegar;
- bay leaf and peppercorns optional.
Preparation:
Mix finely chopped vegetables in an enamel bowl. Add salt, sugar, peppercorns. Stir again and leave for 15-20 minutes. At this time, treat clean jars with steam or in a microwave oven. Mix vegetable oil with vinegar. Place 2-3 small bay leaves in each jar, fill the containers tightly with chopped vegetables and fill with oil and vinegar. Cover the jars with lids and place them in a pan of hot water for sterilization (on a stand or cloth folded in four). The processing time for half-liter jars is 15-20 minutes, for liter jars - 25-30. After processing, roll up the jars.
Cabbage salad with bell peppers in marinade
Ingredients:
- cabbage forks weighing up to a kilogram;
- 1 large carrot;
- 1 large bell pepper;
- 1 large onion;
- 100 grams of sugar;
- 1 heaped teaspoon of salt;
- juice of one lemon;
- 50 ml of drinking water;
- 100 ml vegetable oil;
- greens for serving.
Preparation:
Lemon juice marinade can be replaced with apple cider vinegar in an amount of 150 ml. Please note: neither lemon nor apple cider vinegar are reliable preservatives, so this is not a salad for the winter. Place it in a jar and cover with a nylon lid, try to eat it within a week, keep it in the refrigerator.
The salad is prepared like this: finely chop the washed, cleaned vegetables (grate the carrots), put them in sterile jars, and compact them tightly. Heat water to a boil, pour in oil, lemon juice, add salt and sugar. Stir until dissolved, pour the boiling marinade over the vegetables, cover with a nylon lid and leave for a day. When serving, add chopped fresh herbs.
Recipe with apples and fresh beets
You will get even more vitamins if you add an apple to your cabbage salad. For this dish in the fall, sour Antonovkas are used. In winter they take Semerenko or Idared. The acids they contain add piquancy to the salad and enrich the taste. Apples, like carrots, are grated on a coarse grater. You can season this dish with low-fat sour cream and kefir. Some housewives add steamed raisins or prunes to a salad of fresh cabbage, apples and carrots.
You will get even more vigor if you add fresh beets to your cabbage dish. After all, a salad of fresh cabbage, beets and carrots perfectly cleanses the body. Beets cleanse the intestines of bacteria and toxins, fight hypertension, atherosclerosis, and anemia. It is enough to grate one small beet on a fine grater and add to the other ingredients.
Cabbage salad with bell peppers and carrots with vinegar
This is precisely preparation for the winter, the only caveat is that the cabbage turns out to be sour.
Ingredients:
- 1 kg of white cabbage;
- 2 sweet peppers;
- 2 large carrots;
- 120 grams of sugar;
- 2 teaspoons salt;
- half a glass of vinegar;
- half a glass of drinking water;
- 1 glass of vegetable oil;
- allspice peas.
Preparation:
Wash the cabbage and chop finely using a special knife. Add peeled carrots, grated on a coarse grater. Cut the bell pepper into small strips and mix with vegetables. Add salt, sugar, peppercorns. Mix everything well. Place in sterile jars and compact until juice appears. Heat water to boiling, add vinegar and oil. Pour the hot marinade into the jars, cover with lids, but do not roll up. Place for sterilization in a large saucepan with hot water (half-liter jars for 15 minutes, liter jars for 25). After processing, roll up.
More cabbage recipes:
Simple quick salad
This marinated salad is prepared quickly and eaten in a short time.
We invite you to familiarize yourself with Decorative bell pepper
Ingredients
For this recipe use:
- cabbage – 3 kg;
- sweet pepper – 200 g;
- carrots – 100 g;
- garlic - 1 head.
- water – 1 l;
- vegetable oil – 1 cup;
- sugar – 0.5 cups;
- vinegar (9%) – 0.5 cups;
- salt – 3 tbsp. spoons;
- allspice – 10 pcs.
In this way, pickled cabbage with bell peppers can be prepared without garlic or with the addition of more carrots - whichever you prefer.
Crafting recipe
Peel the outer leaves from the cabbage and chop it. Remove the seeds and stems from the pepper, rinse and cut into strips. Grind the peeled, washed carrots. Cut the garlic cloves into slices. Mix well.
To prepare the filling, boil water with sugar and salt. Add vegetable oil, cook for another 5 minutes. Carefully add the vinegar and immediately turn off the heat.
Pour the hot marinade into the vegetables, stir again, and place the weight.
Keep in a warm place for two days, then put into jars, put in the refrigerator or serve immediately.
