Marinated Cabbage & Bell Pepper Salad

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This Crisp cabbage salad is marinated in a delicious syrup that is sweet, tangy and yet mild. The brining technique not only tastes amazing but preserves the salad in the fridge for a long time,  so you can go ahead and make a big batch!

Not only can you have a ready side in the fridge with this cabbage blend but it’s very versatile, as you can use this in a soup to make a delicious borscht. The syrup to marinate this salad has the perfect balance of sweetness and tanginess that goes so well with the sweet bell peppers and cabbage. I served this as a cold salad (although you can probably eat this warm, it’s so good) for my guests one time and was asked for the recipe. This is definitely a good way to use up some cabbage and have something prepared in the fridge for a quick meal. I used a small to medium sized cabbage and the syrup was just enough for the quantity of cabbage that I had. So you may need to double the syrup recipe depending on the size of cabbage you have on hand.

red-pepper-bellpepper-cabbage-salad-brine-marinated-russian-Ukrainian

 

red-pepper-bellpepper-cabbage-salad-brine-marinated-russian-UkrainianIngredients:

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Finely Shred the cabbage into a large bowl. Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.

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Bring the water, sugar, oil, vinegar and the salt to a boil. Pour hot syrup over cabbage and stir to combine; cool. Add 3 cloves of crushed garlic to the cabbage mixture and toss to combine.

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Pack mixture into two 1 liters jars. Making sure the syrup covers the cabbage. Cover and refrigerate. They can last months refrigerated.

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I happened to have just a little left over so I placed the remainder into a container:)

In case you were wondering…I used a Japanese mandolin for slicing and shredding my ingredients. It’s so convenient for things like that (especially borscht and scalloped potatoes) so if you are interested in the same exact one as mine you can find it on my favorites page. I’ve had mine for over 5 years and love it!

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red pepper cabbge salad

Marinated Cabbage & Bell Pepper Salad
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 2 liters
Ingredients
  • 1 medium sized head of cabbage
  • 2 bell peppers (1 orange & 1 red)
  • 3 cloves garlic
  • 2 small carrots
  • SYRUP:
  • 2 cups water
  • ½ cup oil
  • ½ cup sugar
  • ⅔ cup vinegar
  • 1½ tbsp salt
Instructions
  1. Finely Shred the cabbage into a large bowl.
  2. Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.
  3. Bring the water, sugar, oil, vinegar and the salt to a boil. Pour hot syrup over cabbage and stir to combine; cool.
  4. Add 3 cloves of crushed garlic to the cabbage mixture and toss to combine.
  5. Pack mixture into two 1 liters jars. Making sure the syrup covers the cabbage. Cover and refrigerate. They can last months refrigerated.

 

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