Eggplant with cabbage for the winter: the best instant recipes with photos

Delicious eggplants with cabbage for the winter can be prepared in many ways. Blue ones go well not only with white cabbage. An excellent duet for the “blue ones” is obtained with white cabbage and carrots. Seasonings add a tangy flavor to winter snacks.

Snack for 7 days

I read recipes on the Internet and came across an easy-to-prepare eggplant slices with cabbage for the winter. I liked the fact that in a week the appetizer is ready. I tried last year. The result convinced. Today I'm going to repeat it and try other recipes.

Recipe is easy to remember.The main components: eggplant and cabbage need 1 kg each. 10 garlic cloves and black peppercorns, 9% vinegar - ½ cup, s alt - 1.5 tbsp. l. Carrots - 300 g. For spiciness, it is recommended to add ground black pepper. It is taken to taste.

Let's do eggplant

In order for the bitterness to come out of the eggplants, they need to be boiled a little. All recipes contain similar recommendations. Trim the ponytails carefully first before lowering them into a pot of boiling water. Blanching doesn't take long. Enough 5 minutes. Longer cooking will soften the fruit.

After 5-7 minutes, I take out the eggplants with a slotted spoon on a dish. I let them cool down. When the skin stops burning my fingertips, I cut the eggplant into large pieces and transfer to the basin.

Chop vegetables

Before chopping vegetables, I wash them: carrots with a brush or sponge, I remove the top leaves from the cabbage and rinse it under the tap. The appearance of the salad depends on how the vegetables are chopped. The look is as important as the taste.

I cut the cabbage into thin strips and put it in a basin. I prefer to grate carrots on a regular grater. I pour the grated mass into the basin to the cabbage. It remains to peel and crush the peeled garlic cloves with a garlic press and chop the hot pepper. First, I cut it in half, clean out the seeds, remove the partitions, and only then cut it into small pieces.

I put both garlic and pepper into a bowl with vegetables, there are already pieces of eggplant. I cut small pieces with sides of about 2 cm. I mix vegetables with my hands, s alt, add vinegar. I let the salad stand and mix thoroughly again, after which I lay out the pickled eggplants in sterile jars, roll them up and take them away for storage. You can eat already on the seventh day.

Eggplant appetizer winter

Cabbage with eggplant for the winter is prepared from 2 kg of eggplant and a kilogram of cabbage. In addition, you need carrots - 0.7 kg, 5 pieces of sweet pepper. Garlic cloves, peeled - 100 g.

For filling:

Oil - 500 ml.
Vinegar (6%) - 1 cup.
Sugar - 150g
S alt - 1.5 tbsp. l.

Eggplant pre-cook for 7 minutes, cool. Take a sharp knife and cut them into strips. The smoother and thinner it is, the tastier the salad will be. Three washed and peeled carrots on a Korean carrot grater. Cut out the stalk from the cabbage and chop it into thin strips.

Pour the main vegetables into a basin (pan). My pepper, cut into strips and sent there. We crush the garlic with a press and send it after the pepper. Grind the greens and season the salad with s alt, sugar, oil and vinegar. Mix with a wooden spoon. We put the basin (pot) in the refrigerator for two days.

After 48 hours we prepare jars.Sterilize in the microwave. It is worth taking liters. Mix the workpiece for the last time and arrange in jars. After that, the last stage remains - sterilization. Boil each jar for 25 minutes and roll up with a metal lid. A lovingly prepared appetizer will brighten up winter dinners.

Spicy cabbage and eggplant salad for the winter

Cabbage with eggplant in a new interpretation. In this preparation, eggplants for the winter are in large pieces, cabbage - in strips, and all other vegetables are chopped with a blender or twisted in a meat grinder.

First, cook the eggplant. We select several pieces with a total weight of about 1 kg. We cut them into several pieces before lowering them into boiling, s alted water. Cook in boiling water for 5 minutes and take out.

Let them cool down. At this time, we clean and grate one medium-sized carrot. Cut hot pepper into pieces. It needs 1 pod. Break up 1 head of garlic into cloves. Put all the ingredients (garlic, carrot, pepper) in a blender bowl and grind.

We take 250 g of cabbage, chop it into strips. The thinner the straw, the better. In a dish with cabbage, put the vegetable mixture chopped in a blender. Stir, add ⅔ cup of vinegar (6%) and s alt to taste.

While we were working on vegetables, the eggplants got cold. Cut them into 3 cm pieces. We sterilize the jars and proceed to packaging. First lay out a layer of eggplant, then a layer of cabbage with vegetablesFill all jars in this order. The main condition is to finish with a layer of vegetables with cabbage.

This appetizer does not require quick consumption, although it is prepared for the winter without sterilization. Closed hermetically, it can be stored for a long time. You can eat in a month.

Eggplant with cauliflower

Not all appetizer recipes contain white cabbage. There are original solutions with cauliflower. Let's stop at one. To prepare it, you need 2 liters of tomato juice. It can be bought ready-made or squeezed from a tomato. There are recipes for making tomato juice.

For a blue snack, take vegetables: 1500 g of cabbage, eggplant, 1000 g of bell pepper. For pouring, in addition to juice, you need a glass of vegetable oil, vinegar 9%, sugar. S alt is optional.

Cut the eggplants randomly, sprinkle with s alt, set aside. They should give juice and get rid of bitterness. Divide the cabbage into inflorescences, blanch for 3 minutes. Peeled peppers, cut into 4 pieces.

Put all the vegetables and spices into the pan. Pour in tomato juice and cook for 20 minutes. Pour the hot marinade into sterile jars and roll up. Cover the jars with a blanket.

Here are not all the best ways to harvest eggplant for the winter. Eggplant caviar deserves special attention. Each recipe is good in its own way, choose and cook.