Composition / ingredients
Cooking method
1. Onions and carrots are cleaned, washed under running water, onions are cut into half rings, carrots are diced. Shred the cabbage thinly. Tomatoes are washed, cut into large cubes. Peel the garlic, chop it with a knife.
2. Fry the onion and carrot in vegetable oil until soft, then spread the cabbage, cover with a lid, let it simmer for 15 minutes, stirring the ingredients periodically, then add the tomatoes and continue to simmer for another 15 minutes.
3. During this time, enough juice will be released from the vegetables, do not miss the moment and spread rice to the vegetables, and at the same time pour sugar and salt, add garlic, cook under a closed lid on medium heat for 20 minutes, if necessary, add boiling water.
4. At the end, add vinegar, keep on fire for a minute or two and spread the salad in pre-sterilized jars. We roll up the blanks hermetically, store them in the cellar.
With such jars, no winter is terrible!
The caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
