Composition / ingredients
Cooking method
My cabbage, chop it. Onions and carrots are cleaned, washed. Cut the onion into half rings, and grate the carrots on a coarse grater. Tomatoes are washed, cut into slices. Bulgarian pepper is cleaned from seeds and stalks, washed and cut into rings.
We send all the vegetables to a saucepan, pour salt and sugar, pour water, vegetable oil, add bay leaf and simmer for 20 minutes, stirring occasionally.
Meanwhile, wash the dill and parsley, peel the garlic. Finely chop the greens, squeeze the garlic through a press. Add to the dressing 5 minutes before the end of stewing, pour vinegar, mix gently.
We lay out on dry sterile jars, twist them with sterile tin lids, turn them upside down and wrap them with a warm blanket. We leave it until it cools down completely (for about a day), after which we transfer it to a permanent storage place.
Do not worry that the vegetables have not become soft, they should remain crispy, while everything is perfectly stored even at room temperature.
Delicious cabbage soup for you!
Calorie content of the products possible in the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 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
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
