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Cabbage salad in own juice
Very tender and tasty winter salad!
How to cook Cabbage salad in own juice
Step 1
Chop cabbage, grate cucumbers and carrots, chop garlic, chop greens. Mix everything in a saucepan, add oil, salt, sugar and vinegar. Stir and leave for 5 hours to form juice.
Step 2
In clean jars, put the salad tightly to the top, add the juice.
Step 3
Cover with clean lids and sterilize 1 liter jars for 20 minutes, then seal tightly.
Cabbage salad in own juice - FAQ About Ingredients, Baking Time and Storage
Yes, you can substitute green cabbage with red cabbage, napa cabbage, or savoy cabbage for a slightly different flavor and texture. A mix of different cabbages can also be interesting.
If you don't have fresh cucumbers, you can use zucchini or omit them altogether. The cucumber adds a refreshing crunch, so consider adding a similar crisp vegetable like bell peppers.
When properly sterilized and sealed, this cabbage salad can last for up to a year in a cool, dark place. Once opened, store in the refrigerator and consume within a week.
Yes, this recipe is naturally vegetarian and vegan.
Yes, you can reduce the sugar or use a sugar substitute like stevia or erythritol. Start with a smaller amount and adjust to your taste.
Wash jars and lids in hot, soapy water, rinse well, and then boil them in water for 10 minutes before using. Keep them in the hot water until ready to fill.
Freezing is not recommended as it can alter the texture of the cabbage and cucumbers, making them soggy. The canning process is better for long-term storage.
This salad makes a great side dish with grilled meats, sausages, or sandwiches. It can also be used as a topping for tacos or added to wraps for extra flavor and crunch.
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