Cabbage and bell peppers are among the leading foods in terms of vitamin C content, which helps strengthen the immune system and has an antioxidant effect. These vegetables are rich in other healthy ingredients. Salads with cabbage and bell peppers are a storehouse of vitamins and microelements. At the same time, they are tasty, satisfying and not too high-calorie dishes recommended for dietary nutrition. These vegetables are available for sale all year round. Snacks from them are prepared easily and quickly. It makes sense to include them in your daily diet.
Cooking features
Even an inexperienced cook can prepare a salad from cabbage and bell pepper, but the better your cooking skills are, the faster you will be able to make a beautiful and tasty appetizer from these ingredients. Experience comes gradually, but knowing a few points will allow you to achieve a good result the first time.
- The finer and neater the cabbage is chopped, the more appetizing and tasty the dish prepared from it will be.
- Products for cabbage salad are usually cut into thin strips, then the appetizer looks aesthetically pleasing.
- For salad, it is better to use young cabbage - it has more delicate leaves and a brighter color.
- White cabbage in any salad can be replaced with Chinese cabbage or even iceberg lettuce leaves. This will change the taste of the snack slightly, and even become more refined.
- Vegetable oil-based sauces are best suited for dressing salads made from fresh cabbage and sweet peppers. You should not dress salads with oil alone, without adding vinegar and lemon juice and other ingredients - this will make the taste of the salad faded and inexpressive, although its benefits will remain.
The principle of preparing cabbage and bell pepper salad depends little on the specific recipe: the products are finely chopped, mixed and seasoned with sauce. However, even a slight change in the recipe can affect the taste of the finished snack. Therefore, it makes sense to follow the recommendations accompanying the selected recipe.
Pickled cabbage - quick cooking in 2 hours
Delicious cabbage marinated in vinegar can be prepared in just two hours. Sometimes this comes in very handy. For example, if your friends unexpectedly come to visit you. The recipe is simple and this appetizer will be received with a bang. Guests will be delighted! Let's cook it!
Let's take for the recipe:
- Cabbage – 3 kg
- Carrots – 3-4 pcs.
- Garlic – 4 cloves
For the marinade:
- Water -1.5 l
- Sugar – 200 g
- Salt – 3 tbsp.
- Sunflower oil – 200 g
- Vinegar 9% – 200 ml
Preparation:
1. Cabbage can be taken early or mid-ripening. But the tastiest appetizer is made from late, crispy white cabbage. Chop it into thin strips. The carrots need to be grated using a coarse grater or a Korean carrot grater.
2. Now add the grated carrots to the cabbage. Squeeze 4 cloves of garlic through a press. Mixing cabbage with other ingredients is difficult even in a 6 liter saucepan. But after adding the marinade, it will settle. Then we'll mix it.
3. Pour 1.5 liters of water into any convenient container and put it on fire. Add a glass of sugar, 3 tablespoons of coarse salt, 200 ml of sunflower oil and mix well. Let's bring to a boil.
4. After the marinade boils, pour 200 ml of 9% vinegar into it and let it boil for 2-3 minutes. You can turn off the fire.
5. Our marinade is ready and we immediately pour it over the cabbage, carrots and garlic.
6. Now that the vegetable mass has settled, it will be easy enough to mix it so that all the ingredients are evenly distributed in the finished dish. Cover the bowl with a lid and leave at room temperature for 2 hours. After that, you can open it and eat it.
The cabbage turns out not at all sour. It is very tasty, crispy and juicy. Place it on the table for your guests and serve it. It goes very well with meat and boiled potatoes. And, of course, a glass of strong drink! Bon appetit!
Salad with cabbage, bell pepper and cucumbers
Compound:
- white cabbage – 0.3 kg;
- bell pepper – 0.4 kg;
- fresh cucumbers – 0.3 kg;
- green onions – 100 g;
- lemon juice – 20 ml;
- vegetable oil – 80 ml;
- salt, pepper - to taste.
Cooking method:
- Finely chop the cabbage.
- Wash the cucumbers and cut off their ends. Cut the vegetables into small strips and add to the cabbage.
- Wash, de-seed the peppers, cut them into strips, combine with cabbage and cucumbers.
- Wash, shake off the water, chop the onion finely with a knife, and pour into a bowl with other ingredients.
- Prepare a dressing from oil, lemon juice, salt and spices. Pour it over the vegetables and stir.
This salad is known to many as “Freshness”, its taste fully justifies it.
Two options for preparing sauce for lecho in Bulgarian
The lecho recipe begins with working on the sauce. There are two ways here and both are correct; you can choose the more acceptable one for yourself. In the first case, pre-washed tomatoes are cut into arbitrary pieces and sent to slowly simmer in a large saucepan under a closed lid. The process takes 30-40 minutes until the pieces are completely soft.
When the tomatoes are ready, the skins will be easily separated and the entire mass should be thrown into a fine mesh sieve. As a result, we get the perfect tomato puree and the remainder in the form of skins, stalks, and seeds. Return the puree to the stove and cook to the desired consistency.
The second option for preparing the sauce for lecho in Bulgarian involves pouring boiling water over raw whole tomatoes. After 3-5 minutes, remove the fruits, peel and stalk them, chop them randomly, and grind them using a food processor, blender or meat grinder. Next, the puree should be poured into a saucepan and slowly boiled to the desired consistency, as in the first option.
Salad with cabbage, bell pepper and seasonal vegetables
Compound:
- white cabbage – 0.3 kg;
- bell pepper – 0.4 kg;
- tomatoes – 0.2 kg;
- cucumbers – 0.2 kg;
- radish – 100 g;
- green onions – 50 g;
- fresh parsley – 50 g;
- fresh dill – 50 g;
- apple cider vinegar (6 percent) – 20 ml;
- table mustard – 5 ml;
- vegetable oil – 80 ml;
- salt, pepper - to taste.
Cooking method:
- Chop the cabbage into small pieces and place in a bowl.
- After washing and drying the cucumbers, cut them in half lengthwise and cut into semicircles 2-3 mm thick. Send to cabbage.
- Wash and pat the tomatoes dry with a napkin. It is advisable to use a variety with fleshy pulp, not too juicy. Using a sharp knife, cut the tomatoes into half circles. Place in a bowl that already contains cucumbers and cabbage.
- Wash the radishes, cut off the areas where the tops adjoin and the tails. Cut each vegetable into two parts, then cut into thin slices and add to the rest of the ingredients.
- Peel the pepper from seeds, cut into thin quarter rings, add to other products.
- Wash and shake off the water from the parsley, dill and green onions. When the greens are dry, finely chop them with a knife and combine with other ingredients.
- Place a spoonful of mustard in a small container, add vinegar to it, and grind. Pour in the oil and whisk until the sauce has a uniform consistency.
- Season the salad with the prepared sauce.
Spicy vegetable salad
A good appetizer for a feast at any time of the year. The originality of taste and awakening of appetite occurs due to bright seasonings. The amount of spices added can be reduced or increased to suit your taste.
- cabbage - 4 kg;
- carrots - 1.2 kg;
- sweet pepper - 1.3 kg;
- onion - 1.2 kg;
- granulated sugar - 200 g;
- non-iodized salt - 100 g;
- vinegar 9% - 100 ml;
- cloves - 4 inflorescences;
- khmeli-suneli - 2 tsp;
- cinnamon - 2 tsp;
- laurel - 4 leaves.
- Rinse the cabbage forks, remove the top leaves and chop into thin strips. Peel the carrots and cut into 3 mm thick rings. Peeled capsicums and onions cut into half rings.
- Place all prepared vegetables in a saucepan. Mix with light kneading movements. Pack the vegetable mass tightly into sterile containers. Fill with boiling water and leave for a quarter of an hour. Filter the liquid and bring to a boil. Fill the containers again and leave for a quarter of an hour.
- Strain and add canning salt, granulated sugar, acid and seasonings. Bring to a boil and cook until the ingredients are completely dissolved.
- Fill the vegetables with the prepared hot marinade, seal tightly and turn over. After cooling, refrigerate.
To improve the taste of the dish, you can add fresh parsley, dill, and cilantro.
An excellent winter preparation with a wonderful piquant taste. A very wonderful culinary recipe - cabbage with peppers for the winter, which I got on a women's forum. One of the many presented on this site, but, in my opinion, the most interesting. This food can be used both as a dressing for soups and borscht, and as a separate salad.
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Salad with cabbage, bell pepper and corn
Compound:
- cabbage – 0.3 kg;
- corn – 0.25 kg;
- bell pepper – 0.25 kg;
- lemon juice – 10 ml;
- vegetable oil – 60 ml;
- salt, pepper - to taste.
Cooking method:
- Prepare the vegetables by washing and drying.
- Shred the cabbage.
- Cut the pepper into strips.
- Combine vegetables. Add corn to them.
- Season with a mixture of lemon juice and oil. Salt and season to taste.
This salad can be prepared at any time of the year. It will look especially bright if you use red pepper to prepare it.
How to decorate a salad with cabbage and bell pepper
Salad with cabbage and bell pepper looks bright and appetizing thanks to the contrast of shades of green and red that are inherent in the main ingredients. However, it would not hurt to decorate the appetizer additionally, especially if it is served at the holiday table.
- Lettuce leaves, fresh parsley and dill will help emphasize the freshness of cabbage and bell pepper salad. If you place the dish on lettuce leaves and scatter sprigs of dill and parsley on top, the appetizer will look much more refined and attractive.
- The salad can be decorated with flowers from the vegetables included in its composition. The easiest way to make them is from cucumbers and radishes. To do this, vegetables are cut into thin slices, one of the circles is rolled into a tube, and the rest are placed around it. Flowers from tomatoes, carrots and other vegetables are made in a similar way.
- You can make more than just flowers from the vegetables that make up the snack. Radishes and cherry tomatoes can be turned into “mushrooms” and “ladybugs”.
To make the cabbage and sweet pepper salad look bright, you need to choose peppers of different colors.
Salads with cabbage and bell peppers are healthy and not too high in calories. They fill you up well, but don’t threaten you with extra pounds. Fresh taste with subtle spicy notes makes this snack a favorite among many. Having beautifully decorated this dish, it can be served at the festive table.
Product matrix: White cabbage
