Very often, in the winter period of time, in order to replenish the body with at least some vitamins, I prepare a salad from cabbage with bell pepper. The most important thing for me is that this recipe is very simple, since the ingredients are not expensive and it is enough just to chop them and season with vinegar and butter and mix. The taste of this salad is so tasty and fresh that I recently began to cook it for all the holidays. And, you know, the guests also eat it with great pleasure.
For the preparation of salad, I advise you to buy white cabbage or Peking cabbage. From Peking salad it turns out to be generally wonderful and very delicate in taste, but it also comes out of the white one no worse and even more useful.
I freeze the Bulgarian pepper for the winter in the freezer, so for preparing the salad, I first take it out and defrost it. On sale, of course, there is Bulgarian pepper, but it is not as fragrant as the one that is sold in summer. And the vitamin in it is not so much, because it is not grown naturally, with the addition of fertilizers and various growth accelerators. See the recipe for cooking salad with step by step photos.
- Bulgarian pepper - 1 piece;
- carrots - 100 grams;
- onion - 1 piece;
- white cabbage - 1/5 head;
- salt - 4 grams;
- sugar - 4 grams;
- black pepper - 4 grams;
- refined oil - 30-40 milliliters;
- Vinegar 9% - to taste (I added 10 milliliters).
How to cook cabbage salad with peppers
On a large wooden board, cut cabbage into thin chips. Peel the onion, chop it the way you want. If you have a whole Bulgarian pepper, then cut it in half, remove the seeds. Rinse the vegetable under running water to wash away the remaining seeds. After that, cut each half straws. Grate carrots. Put all the vegetables in a bowl.
Add salt, sugar, ground pepper to them.
Pour in the oil, vinegar. Now just mix everything up very well with a spoon.
Let the salad stand and then transfer it to a beautiful bowl, place the greens on top.
Enjoy your meal!