The best recipes for quick cooking of eggplant slices with cabbage for the winter, with and without sterilization. The best recipes for quick-cooking eggplants with cabbage for the winter Little blue ones with cabbage for the winter recipe

We clean the carrots and garlic from waste. We cut off the blue noses and boil the fruits as a whole for five minutes. After cooking, you need to drain the water from the eggplants and leave the vegetables to cool. Shred the white cabbage.

To it add grated carrots, hot peppers, cut into small pieces, peppercorns and crushed garlic.

Here we cut the boiled eggplants into medium-sized cubes.

Salt everything, pour in a portion of vinegar, add peppercorns.

Mix.

And fill sterile jars with this vegetable mix.

We screw the jars with regular screw caps, which we boiled in boiling water for a couple of minutes in advance. Place the finished jars in the refrigerator. A delicious, spicy, aromatic salad of eggplant and cabbage is ready.

It will not only give you gastronomic pleasure, but will also strengthen your immune system, as it contains a whole host of useful substances. You can serve the appetizer with absolutely any dish. This salad is especially good during fasting or dieting.

I suggest preparing you eggplants with cabbage for the winter, since this dish turns out delicious due to the efforts of the housewives, because you need to take care of the preparation in the middle of summer.

By this time, most of the vegetables begin to ripen, from this moment they are ready for processing. Housewives began to skillfully handle eggplants and cabbage. What can you cook from them? What is the process?

Recipes for preparing eggplant and cabbage for the winter

There are many popular recipes for preparing eggplant and cabbage. I present to you some of them.

Stuffed

Photo: eggplants stuffed with cabbage for the winter

Composition and necessary ingredients:

• eggplants – 2 kg;
• cabbage – 500 g;
• carrots – 130 g;
• pepper – 2-3 pieces
• a couple of garlic cloves
• spices to taste
• 2 liters of water.

Cooking process:

1. Wash the eggplants, remove stems and damaged parts. Make several holes along the length of the vegetable with a match or toothpick.
2. Place the eggplants in hot water, bring to a boil and leave for 5-7 minutes.
3. Make the cabbage filling: chop the carrots and cabbage, cut the pepper into small pieces, add spices and salt.
4. Prepare the brine in advance. Mix water with salt and boil for several minutes.
5. Stuff the eggplants. Cut them in half and fill with the resulting vegetable mixture. The internal contents may not be removed.
6. Secure the product with a thread and place in brine. To cover with a lid.

The whole process is finished. Just wait a few days (the vegetables will be salted) and enjoy treating your friends and acquaintances, and add sunflower oil to the eggplant slices with cabbage for flavor.

You can use eggplants as an additional side dish for ready meals.

Calorie content per 1 serving – 45 kcal.

Salad

Photo: cabbage salad with eggplant

Ingredients:

• eggplants – 1 kg;
• cabbage – 1 kg;
• carrots – 500 g;
• a little garlic;
• peppercorns;
• salt, vinegar.

The preparation is not complicated:

1. Mechanically process the eggplants and boil them for 7-9 minutes. After this, cool in cold water. Not in the refrigerator compartment!
2. Prepare the cabbage and carrot component. To do this, finely grate them, mix with crushed garlic and small pieces of peeled pepper.
3. Cut the boiled eggplants into large pieces, mix with other vegetables and seasonings. Add half a glass of vinegar.
4. Mix the mixture and place it in pre-sterilized jars.

The dish is completely ready in 7-10 days. It does not require special storage conditions. Any dark place with a temperature of no more than 15 degrees will do.

Calorie content – ​​130 kcal per 100 grams of product.

With cauliflower

This recipe is one of those dishes that cannot be stored in the refrigerator for a long time. But there is no need to worry about this, because in a large family the dish goes away in a matter of hours.

Ingredients:

• eggplant – 1-2 pieces;
• cauliflower – 500 grams;
• carrots – 1 piece;
• some greenery;
• salt and spices.

This amount is enough for dinner for a family of 3-5 people, and if you eat it alone, then for more than 7 meals.

Cooking instructions:

1. Divide the cabbage into florets and boil for 5 minutes. Add a pinch of salt to the water. It is important not to overcook it; it is better to have it slightly crispy than mushy.
2. Carefully clean the eggplants, rinse and cut into small pieces. You can mix them with salt and wait until the excess juice is released.
3. Grind the carrots on a fine grater, mix with chopped onions and fry over low heat until soft.
4. Add eggplants and cabbage to the pan, add 200 ml of water, simmer for 20-30 minutes. In this case, the water should completely evaporate, this is an indicator of readiness.
5. Decorate with herbs and add seasonings.

Calorie content per serving – 270 kcal.

The dish can be served either cold or hot, and can be used as a side dish if necessary. Chilled homemade kvass or berry juice goes well with it.

Korean style for the winter

Photo: Korean-style eggplants and cabbage for the winter

The difference between “Korean” eggplants with cabbage and ordinary ones is manifested in a larger amount of thin carrots and spicy seasonings. They are much healthier and can serve as an additional source of vitamins and microelements in winter.

Ingredients:

• eggplants – 3 kg;
• cabbage – 0.8 kg;
• carrots – 300 g;
• garlic;
• pepper and sugar to taste;
• vinegar.

Preparation:

1. Peel the eggplants, cut them into small cubes and put them in a separate container. Some of the liquid will separate and can be drained. It is very bitter, so it is better to wait a while.
2. Boil the eggplants in salted water for 10 minutes until done.
3. Peel the pepper and garlic, grate it on a fine grater.
4. Cut the cabbage, peel and grate the carrots.
5. Mix all the prepared ingredients, season with salt, black pepper and red. Pour in vinegar.
6. Sterilize jars and lids, fill with salad mixture and boil in water for 20 minutes.

It is very important to maintain cleanliness during the process, because any dirt that gets on the product or on the jar can ruin the entire dish. It will simply go bad, and even vinegar will not be able to neutralize the germs.

Calorie content – ​​180 kcal per 100 grams.

Is it possible to make a dish without sterilization?

The sterilization process is important because the containers are completely cleaned and existing germs are destroyed. Sometimes a superficial process is enough, when hot steam is poured over the dishes.

But it is more reliable to sterilize the salad itself. It is carried out in a pan of boiling water. To disinfect the mass, it is necessary to keep it in boiling water for at least 10 minutes.

Without heat treatment, you can prepare stuffed eggplants, cabbage salad and Korean-style eggplants with cabbage.

Therefore, a couple of jars with this composition are the best choice for preserves for the winter! Try any recipe and rediscover eggplant as a vegetable!

Video: “HE” from eggplants and cabbage for the winter (without sterilization)

Video: EGGPLANT WITH CABBAGE and vegetables. PREPARATIONS FOR THE WINTER.

This recipe is for those who love eggplants and adore cabbage. The snack turns out to be very tasty and unusual, and is perfectly preserved throughout the winter. These eggplants with cabbage can be eaten simply by taking them out of the jar in winter, or you can season them with onions and pour over vegetable oil; sunflower oil with the smell of seeds is especially suitable. In any case, it will be very tasty and healthy.

To prepare eggplant and cabbage for the winter you will need:

• Eggplants - 1 kg;.
• Fresh cabbage - 1 kg;.
• Carrots - 300 g;
• Garlic - 10 cloves;
• Hot pepper - to taste;.
• Black peppercorns - 10 pcs.;.
• Salt - 1.5 tbsp. l.;.
• Vinegar 9% - 0.5 cups (or to taste.
• *Salt and vinegar can be finally adjusted to your taste.

1. First you need to cook the eggplants. To do this, you need to cut off the tails, place the eggplants in a saucepan with boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplants do not overcook.
2. You can cover the top with a plate so that the eggplants do not float and they are all cooked equally.
3. When the eggplants are cooked, place them in a bowl and cool.
4. While the eggplants are cooling, shred the fresh cabbage thinly and place in a large bowl.
5. Grate the carrots on a coarse grater and add to the cabbage.
6. Prepare hot pepper and garlic.
7. Finely chop the hot pepper and pass the garlic through a garlic press.
8. Add garlic and hot pepper to the cabbage and carrots. Also add peppercorns. Mix everything thoroughly.
9. Also add peppercorns and mix everything.
10. Cut the cooled eggplants into approximately 2 cm cubes.
11. Add chopped eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.
12. Transfer the eggplants and cabbage into jars and store in a cool place. Jars can be closed with plastic or screw caps. And the sample can be taken in a week. Bon appetit and a delicious winter to you!

It will be ready the next day.

Store this pickled cabbage in the refrigerator. It lasts a long time and is good, but believe me, it’s so tasty that you can’t check how it’s stored, such a salad is eaten instantly.

Bon appetit!

Simple eggplant caviar without vinegar, simply delicious, how delicious.

All vegetables for stewing can be put together without preliminary heat treatment, but most often they are fried all together or separately. It is recommended to pre-fry the eggplants; then they turn out much tastier. This applies to both onions and cabbage. Eggplants stewed with cabbage and carrots require adding liquid. This can be tomato juice, ketchup or paste, sour cream or mayonnaise, as well as water or vegetable broth. In this case, little liquid is required. The dish is prepared in a bowl, which is covered with a lid. The vegetable mass is simmered over low heat, stirring. Cooking time depends on the cabbage. If it is winter, it can be stewed for up to one hour.

Pickled eggplants with cabbage for the winter

Pickled vegetables are very beneficial for our body. And if it’s also delicious, then it’s a world snack))) The recipe is simple, so it’s a must to prepare and appreciate! Repeat for good health! Let's prepare all the vegetables; 1/2 of a medium fork will be enough for cabbage.

eggplants 2 kg cabbage 1\2 pcs garlic 10 cloves carrots 1-2 pcs celery greens hot pepper 2 pcs water for brine 1 liter salt 2 tbsp. lie per liter of water

Cut off the tail of the eggplant and make a cut in the form of a pocket (do not cut all the way through).

Boil the eggplants in boiling water for 8-10 minutes (counting time after boiling). You can immediately prepare the brine (in a separate pan). For 1 liter of water, two (small heaped) tablespoons of salt. Let it boil, the salt will dissolve and the brine is ready. Place hot eggplants under slight pressure (we cover them with a cutting board when serving). Let it sit like this for 2-3 hours, you can even leave it overnight.

Prepare the filling and finely chop the cabbage. Grate the carrots on a grater (Korean), celery greens (half) and finely chop the hot pepper. We collect everything in a cup, including the garlic passed through a press. Mix everything well, knead and let it brew.

The eggplants are ready, the brine has long cooled down. Now stuff the eggplants with the prepared filling. Place in a clean jar, sprinkle each layer with the remaining celery. Fill everything with brine, cover the lid and leave in the kitchen for 2-4 days. Then such eggplants can be stored in the refrigerator (or if it’s cool on the balcony) until the New Year (2-3 months).

Leave the smallest eggplants on top, you will start trying it in a couple of days))) The pickled vegetables turned out to be very tasty, juicy eggplants, crispy cabbage, an appetizing spicy kick from the pepper. And of course they add their own garlic and celery! Simple, tasty, healthy!

Eggplant with cabbage in Korean style.

5 kg of eggplant, peel and cut into cubes (like French fries), dip in a salt solution - 6 liters of water - 200 grams of salt and cook for 5 minutes. set aside and let drain for 20 minutes. 1 kg - carrots (grated Korean style or plain) 2 kg - chopped cabbage 1 stack of chopped garlic 0.5 liter. vegetable oil 300 g - 9% vinegar 1 table. lie salt 1 - glass of sugar. Mix everything and add spices: black pepper, red pepper, herbs to taste and, most importantly, a pack of store-bought carrot seasoning in Korean. . let the salad stand for half an hour, stirring. (You can already eat it and put it on holiday tables, it goes away, but you get sooo much salad, try it for half a portion for the first time) Place in jars and sterilize for 0.5 - 10 minutes. 1 lit. - 15 minutes.

Here is a wonderful vegetable appetizer. You can prepare eggplants and cabbage for the winter without much hassle. This is the most delicious salad that will be relevant in the cold season. The recipe is simple. Therefore, be sure to try to prepare at least a few jars. The above products yield three 720 ml jars and one 500 ml jar. If this is a lot for you, then you can use half the ingredients. The product must be stored in the refrigerator so that it remains tasty and edible for as long as possible. Ten days after preparation, the appetizer can already be served. List of ingredients:
How to cook eggplants with cabbage for the winter We clean the carrots and garlic from waste. We cut off the blue noses and boil the fruits as a whole for five minutes. After cooking, you need to drain the water from the eggplants and leave the vegetables to cool. Shred the white cabbage.
To it add grated carrots, hot peppers, cut into small pieces, peppercorns and crushed garlic.
Here we cut the boiled eggplants into medium-sized cubes.
Salt everything, pour in a portion of vinegar, add peppercorns.
Mix.
And fill sterile jars with this vegetable mix.
We screw the jars with regular screw caps, which we boiled in boiling water for a couple of minutes in advance. Place the finished jars in the refrigerator. A delicious, spicy, aromatic salad of eggplant and cabbage is ready.
It will not only give you gastronomic pleasure, but will also strengthen your immune system, as it contains a whole host of useful substances. You can serve the appetizer with absolutely any dish. This salad is especially good during fasting or dieting.

Bon appetit!

Video Eggplants with cabbage for the winter

For quick cooking, whole eggplants are boiled and the vegetables are pre-fried. According to the recipe, the appetizer turns out to be very aromatic and spicy; to make it spicier, you can increase the amount of garlic and add fresh hot pepper. Ingredients:

• Eggplants - 6 pcs.;
• White cabbage - ½ head;
• Carrots - 3 pcs.;
• Onions - 3 pcs.;
• Tomatoes - 2 pcs.;
• Garlic - 6 cloves;
• Parsley - 1 bunch;
• Bay leaf - 3 pcs.;
• Vegetable oil - ½ cup;
• Ground pepper;
• Salt.

Preparation:

• Pour 4 liters of water into the pan, add salt (4 tbsp) and heat. Wash the eggplants, cut off the stems and place in boiling water. Cook the fruits for 4-6 minutes, covered, check for readiness with a toothpick and place in a bowl. Cover the eggplants with a plate and place under pressure for 30 minutes.
• Cut the cabbage into strips, finely chop the onions and tomatoes, and grate the carrots coarsely.
• First fry the onion in oil, then add the carrots and fry for 4-5 minutes. Add tomatoes, cabbage and fry, stirring, until soft. Then salt and pepper, add chopped parsley, bay leaf and mix. Let cool.
• On each eggplant, make a longitudinal cut in the middle with a knife and open the halves, forming boats. Grind the garlic through a press and grease the inside of the eggplant with it.
• Fill the eggplants with fried vegetables and, to keep the filling tightly inside, tie the fruits with kitchen twine or thick threads.
• Place the stuffed eggplants in a container or pan, cover with a cloth, place a plate on top and place a weight so that liquid is released during the fermentation process and the fermentation process proceeds correctly.
• Leave the container with vegetables in a warm place for 4-5 days and taste. We store pickled eggplants in the refrigerator in the resulting brine for no more than 3 months.

Advice! Eggplants rise to the surface of the water when cooked and may cook unevenly. To avoid this, cover the fruits with the lid of a smaller pan.

Have you tried Eggplant and Cabbage Heh??? No? Then you can’t even imagine how tasty and piquant it is! Do you know that you can prepare such a wonderful salad for the winter and delight yourself and your loved ones every day with an excellent addition to the main dishes or as a snack. These eggplants with cabbage can be eaten simply, taken out of the jar in winter, or you can season with onions and pour over vegetable oil, sunflower oil with the smell of seeds is especially suitable, you can add mayonnaise, it will be delicious, believe me.

This recipe is for those who love eggplants and adore cabbage. The snack turns out to be very tasty and unusual, and is perfectly preserved throughout the winter.

Eggplants - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black peppercorns - 10 pcs.;
salt - 1.5 tbsp. l.;
vinegar 9% - 0.5 cups (or to taste).
*Salt and vinegar can be finally adjusted to your taste.

First you need to cook the eggplants. To do this, you need to cut off the tails, place the eggplants in a saucepan with boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplants do not overcook.

You can cover the top with a plate so that the eggplants do not float and they are all cooked equally.

.
When the eggplants are cooked, place them in a bowl and cool.


While the eggplants are cooling, shred the fresh cabbage thinly and place in a large bowl.


Grate the carrots on a coarse grater and add to the cabbage.


Prepare hot peppers and garlic.


Finely chop the hot pepper and pass the garlic through a garlic press.


Add garlic and hot pepper to cabbage and carrots. Also add peppercorns. Mix everything thoroughly.




Cut the cooled eggplants into approximately 2 cm cubes.

Add chopped eggplants to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.


Transfer the eggplants and cabbage into jars and store in a cool place. Jars can be closed with plastic or screw caps. And the sample can be taken in a week.


Bon appetit and a delicious winter to you!

If you love eggplant and cabbage, then this recipe is just for you. This is a very tasty and unusual snack that perfectly fills you up without adding extra calories.
Recipe contents:

When all the eggplant dishes have already been prepared, and everything has already been tried, then you want something new, but tasty. Then we look for new and tasty dishes. Today we will focus on the simplest and most accessible recipe - stewed eggplant with cabbage. The calorie content of this dish is very low, but it is nutritious and satisfying. Therefore, you will not feel hungry for a long time, especially if you eat the dish with a piece of fresh black or Borodino bread. You can eat it on its own, season it with pickled onions and pour over oil, or prepare an omelet. In any case, it will be tasty and healthy.

Today's recipe is very simple and easy to prepare even for any beginner in the culinary arts. But to make the dish tasty, you need to follow some rules.

• First, choose the right cabbage. It shouldn’t be too hard, but it shouldn’t be too rough either. It is better to take young heads of cabbage with thin leaves so that the dish turns out soft and tender. However, the season does not always allow this to be used.
• Secondly, chop the cabbage as thinly as possible so that it melts in your mouth.
• Thirdly, take eggplants without seeds, i.e. young individuals. Before cooking, lightly soak them in salted water to remove bitterness.
• Fourthly, since vegetables quickly absorb oil, they should only be placed in a well-heated frying pan. If you need to get a dietary dish, then use a non-stick frying pan; it requires less oil.

• Calorie content per 100 g - 46 kcal.
• Number of servings - 3
• Cooking time - 45 minutes

Ingredients:

• White cabbage - 400 g
• Eggplants - 1 pc.
• Carrots - 1 pc.
• Vegetable oil - for frying
• Salt - 1 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of eggplants with cabbage:

1. Remove the top leaves from the cabbage, as they are usually dirty, cut off the required amount of vegetable, wash it and chop it into thin strips. The thinner the cabbage is sliced, the more tender the dish will be.

2. Peel the carrots, wash and grate on a coarse grater.

3. Wash the eggplants and cut into medium-sized cubes. Sprinkle them with salt and leave for half an hour to release the bitterness. Afterwards, rinse with running water and dry with a paper towel.

4. Place the cabbage in a saucepan, pour in 50 ml of water, close the lid and put on the stove to simmer.

5. When the water boils, reduce the temperature and simmer the cabbage for 20 minutes until soft.

6. Place the carrots in a frying pan with vegetable oil and fry until golden.

7. Add diced eggplants to it, stir and continue frying until the eggplants form a golden brown crust.