The best recipes for quickly preparing eggplant slices with cabbage for the winter, with and without sterilization

For those looking for an interesting, easy-to-prepare recipe, eggplant and cabbage preserves for the winter are a perfect choice. This unique and delicious dish retains its flavor for a long time. It can be eaten as is or seasoned with sunflower oil and onion rings. Regardless of how you eat it, this appetizer will have excellent flavor and provide a boost of vitamins during the cold season.

The intricacies of preparing eggplant and cabbage for the winter

For this preparation, you need to select young eggplants no larger than 15 centimeters. It's best to choose vegetables of uniform size to ensure a pleasing appearance. Blue eggplants are typically used for this appetizer.

Before cooking, wash the vegetables thoroughly and blanch them in salted water. Alternatively, instead of blanching, you can bake the eggplants to soften them and remove the bitterness. Afterwards, trim the ends and make a slit lengthwise for stuffing.

The filling is usually white cabbage. This vegetable can be either young or late-ripening. It should be shredded into small pieces and lightly pressed by hand.

There are many eggplant and cabbage recipes that use various additional ingredients. Ingredients such as peppers, herbs, greens, carrots, and so on are commonly added during cooking. For a spicier twist, you can add a little garlic or hot pepper.

For unusual taste and aroma, you can use various spices and herbs.

What vegetables are suitable?

Any vegetable variety is suitable for preparing eggplant and cabbage for the winter. Eggplants can be blue, white, green, orange, and so on. The main thing is that they are young and not overripe. Cabbage can also be any variety – white, cauliflower, or Chinese cabbage.

Methods for cooking eggplant with cabbage

There are a huge number of different eggplant and cabbage recipes for the winter, both classic and those that use additional ingredients such as herbs, spices, and other vegetables. Below are the most popular.

Stuffed

Ingredients required:

• 1.5 kilograms of eggplants;
• 0.4 kilograms of white cabbage;
• 0.1 kilograms of carrots;
• 2 bell peppers;
• 2 heads of garlic;
• 1.5 liters of water;
• 70 grams of salt;
• ground black pepper (optional).

Cooking steps:

• Wash the eggplants, remove the ends and pierce with a fork in 3-4 places.
• Blanch the eggplants for about 5 minutes in boiling liquid.
• Finely chop the white cabbage.
• Grate the carrots using a grater.
• Cut the pepper into thin pieces.
• Crush the garlic heads.

• Mix all the vegetables in one container along with salt and leave for 3-4 minutes.
• Boil salted water and cool.
• Cut the eggplants in half, squeeze out the liquid and stuff with the vegetable mixture.
• Wrap the stuffed vegetables with thread and place in a deep container.
• Pour the cooled salty liquid over the snack and place a weight on top.
• After 3 days the product will be ready.

Salad

Ingredients required:

• 1 kilogram of eggplants;
• 0.25 kilograms of white cabbage;
• 0.1 kilograms of carrots;
• 50 grams of garlic;
• 50 grams of hot red pepper;
• 150 milliliters of 6% vinegar;
• salt.

Cooking steps:

• Cut the washed eggplants into pieces and boil them in pre-salted boiling water for about 4 minutes.
• Place the cooked fruit in a colander to remove excess liquid.
• Grind garlic, carrots and hot red pepper in a blender.
• Shred the white cabbage.

• Mix the vegetables and pour some table vinegar over them.
• Cut the cooled eggplants into large pieces.
• Place a layer of eggplants at the bottom of a sterilized jar, then a layer of the vegetable mixture. Continue layering until the jar is full.
• Close the container with a sterilized lid. The product will be ready for consumption after 10 days.

With cauliflower

Ingredients required:

• 2 eggplants;
• a third of a head of cauliflower;
• 1 carrot;
• 1 bell pepper;
• 0.1 liters of sunflower oil;
• 1 sprig of dill;
• 4.5 tablespoons of table vinegar;
• salt (to taste);
• 0.5 aspirin tablets.

Cooking steps:

• Wash and dry all fruits.
• Peel the eggplants and cut into small pieces.
• Leave them in salted water for half an hour in a closed container.
• Remove the seeds from the pepper and then cut it into slices.
• Grate the peeled carrots using a grater.

• Fry the peppers over low heat until golden brown.
• Salt the carrots and fry.
• At the end, fry the eggplants.
• Leave the vegetables to cool.

• Stir table vinegar into water (4 tablespoons of vinegar per 3 liters of water) and cook the cauliflower, previously divided into florets, in it for about a quarter of an hour.
• Chop the greens.
• Chop the cauliflower into even smaller pieces and mix all the ingredients together.
• Place the finished product in a jar, add 0.5 aspirin tablet, previously crushed to a powder, and 0.5 tablespoon of vinegar.
• Sterilize the container (about 40 minutes).

In Korean

Ingredients required:

• 2.5 kilograms of eggplants;
• 0.5 kilograms of white cabbage;
• 0.3 kilograms of carrots;
• 0.1 kilograms of garlic;
• 1 hot pepper;
• 3 tablespoons of refined sugar;
• 0.2 liters of 9% table vinegar.

Cooking steps:

1. Wash the eggplants and cut into small pieces.
2. Boil them for about 3-5 minutes in salted water, then transfer to a colander.
3. Thinly slice the cabbage. Grate the peeled carrots.
4. Remove the seeds from the hot pepper and cut it into thin slices.
5. Crush the peeled garlic cloves or grate them on the smallest grater.
6. Combine all the vegetables with the spices and vinegar and stir. Let the mixture sit for 3 hours.
7. Fill a clean jar with the finished product and screw on the lid.
8. Boil the container in water for 25 minutes.
9. Roll up the jar and turn it upside down to cool.

Quick recipe without sterilization

Ingredients required:

• 1 kilogram of eggplants;
• 1 kilogram of white cabbage;
• 10 heads of garlic;
• 1 hot red pepper;
• 10 black peppercorns;
• 0.1 liters of 9% table vinegar;
• 1.5 tablespoons of salt;
• 0.3 kilograms of carrots.

Cooking steps:

1. Remove the tails from the eggplants and place them in boiling liquid for 5 minutes.
2. Thinly slice the cabbage. Grate the carrots.
3. Crush the garlic cloves. Cut the pepper, having removed the seeds, into thin slices.
4. Cut the eggplants into small pieces and mix with the rest of the vegetables.
5. Mix the resulting mass with salt and table vinegar.
6. Place the prepared snack in a glass container and seal tightly with a lid. It will be ready to eat within a week.

Shelf life and storage rules for canned food

To preserve canned eggplants for several months, store them in a dry place at a temperature no higher than 5°C (41°F). If the location is damp, the lids may rust. A basement or balcony is typically used for this purpose. A refrigerator is also suitable for storing such preserves.

Avoid leaving canned food near heat sources, such as stoves or radiators. High temperatures can cause the product to darken in color and lose its flavor.