Cabbage salad for winter (Motan recipe)

Winter Cabbage Salad – Motan's Recipe

Winter is fast approaching, and with it comes the desire to enjoy delicious dishes full of flavors and colors. Winter cabbage salad is a traditional recipe that not only enriches holiday meals but also brings a fresh taste to chilly days. This salad is easy to prepare and can be stored for a long time, making it an ideal choice for anyone who wants to have a healthy accompaniment on hand.

Preparation time: 30 minutes
Waiting time: 2 hours + 24 hours for cooling
Total: Approximately 26 hours
Servings: 6-8 jars (0.5 liters each)

Ingredients:
- 2 white cabbages (approximately 3 kg)
- 1 red cabbage (approximately 1 kg)
- Horseradish (for flavor)
- Celery leaves (a few leaves)
- Salt (1 tablespoon per 2 kg of cabbage)
- For the vinegar:
- 1 part 9% wine vinegar
- 5 parts water
- 1 tablespoon salt per liter of mixture
- 5 tablespoons sugar per liter of mixture
- 5-7 peppercorns per liter of mixture
- 1 bay leaf per liter of mixture
- 1/2 teaspoon mustard seeds per liter of mixture

Step by Step:

1. Preparing the cabbage:
Start by cleaning the cabbages. Cut them into quarters and remove the core. Use a special cabbage shredder, which makes chopping much easier. If you don't have such a shredder, you can use a sharp knife. Chop the white and red cabbage into thin, even strips.

2. Salting the cabbage:
Place the chopped cabbage in a large pot and add salt – 1 tablespoon for every 2 kg of cabbage. Mix well to ensure the salt is evenly distributed. Let the cabbage sit for at least 2 hours, during which it will release its juice. This process helps preserve the cabbage and gives it a crunchier texture.

3. Squeezing the cabbage:
After 2 hours, squeeze the cabbage with your hands to remove excess water. This will make it much easier to mix with the vinegar later. Place the squeezed cabbage in a large bowl.

4. Preparing the vinegar:
In a separate pot, prepare the vinegar mixture. Combine the wine vinegar, water, salt, sugar, peppercorns, bay leaf, and mustard seeds. Boil the mixture for 2-3 minutes. This will be the base for preserving the cabbage and will give it a delicate, aromatic flavor.

5. Combining the ingredients:
In sterilized jars, place a few celery leaves and slices of horseradish at the bottom. Add the squeezed cabbage, being careful not to pack it too tightly. Leave a little space at the top to allow the vinegar to spread evenly.

6. Filling the jars:
Pour the hot vinegar over the cabbage, ensuring it covers all the ingredients. Gently shake the jars to remove air from inside. Add more vinegar if necessary, and seal the jars tightly.

7. Cooling:
Place the jars on a rack (for example, on some knives) and wrap them in a damp towel. This step helps the jars cool slowly, which contributes to preserving the flavors. Leave them like this until the next day.

8. Storing:
Once the jars have cooled completely, you can store them in a pantry or a cool place. The cabbage salad will be good to eat after about 2 weeks, when the flavors will have blended perfectly.

Useful Tips:

- Cabbage selection: Choose firm cabbages without blemishes or unsuitable areas. Seasonal cabbages are the most flavorful and will give the salad an authentic taste.
- Variations: You can add grated carrots for a sweet note and vibrant color to your salad. You can also experiment with different spices, such as cumin or coriander.
- Pairing: This cabbage salad pairs perfectly with meat dishes like roasts or sausages, but it can also be served as a side for sandwiches and burgers.

Nutritional Benefits:

Cabbage is an extremely nutritious vegetable, rich in vitamins C and K, fiber, and antioxidants. Eating cabbage can help maintain gut health and strengthen the immune system. Additionally, it is low in calories, making it ideal for diets.

Frequently Asked Questions:

1. How long can cabbage salad be stored?
Cabbage salad can be stored for up to a year if kept properly in a cool, dark place.

2. Can I use a different vinegar?
Yes, you can experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, but the final taste will vary.

3. How can I check if the jars are sealed?
After the jars have cooled, you can check the seal by pressing down on the lid. If it doesn't "pop" down and doesn't make a "pop" sound, the jar is sealed correctly.

4. Can I use pickled cabbage?
Yes, pickled cabbage can be used in various dishes, but if you want to keep a fresh salad, follow the traditional recipe.

So, get ready to enjoy a salad that you'll love throughout the winter! Enjoy your meal!