Pickled cabbage for winter with eggplant


Pickled cabbage for winter with eggplant

I just love sauerkraut and pickled eggplant. Once thinking, I decided to try to combine these two ingredients in one! Pickled cabbage for the winter with eggplant is something, the dish caused my guests a complete delight. The eggplants were surprisingly very similar to pickled mushrooms, and the cabbage was so crispy, spicy and fragrant. In winter, this jar is like real magic!


  • white cabbage - 1 kilogram;
  • eggplant - 1 kilogram;
  • garlic - 10 cloves;
  • carrots - 300 grams;
  • hot pepper pod;
  • salt - 1.5 tablespoons;
  • sugar - 1 tablespoon;
  • vinegar 9% - 0.5 cups.

Pickled cabbage for the winter with eggplant. Step by step recipe

  1. Wash the eggplant and cut the tails, along with the peduncle. Boil water, slightly salt. Transfer to boiled water and cook for 7 minutes. Then remove, let cool.
  2. Chop the cabbage as you like, grate the carrots on a coarse grater.
  3. Chop the garlic finely, remove the seeds from hot pepper, and chop finely.
  4. When the eggplants have cooled, cut them into slices of about 2 centimeters.
  5. Combine all the vegetables, add salt, sugar and vinegar, mix. You can adjust the salt and sugar content to taste.
  6. Let the vegetables stand for 30 minutes, then put them in jars and close with nylon covers.
  7. Store in a refrigerator or cellar.
  8. Pickled cabbage with eggplant can be tasted in a week, and it is stored well, it will stand idle all winter! If of course it is possible!

I really liked the cabbage with eggplant, when you take it out of a jar seasoned with vegetable oil, a chopped onion mmm ... Not taste, but grace. “I love to cook” wishes you delicious preparations! Be sure to try to cook multi-colored pickled cabbage and pickled cabbage with bell pepper and carrots.

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