Kuban Cabbage Salad

1. 1 White cabbagepack 1.2 kg ≈ $2.40 200 g
2. 2 Tomatoes≈ $4.67 per kg 120 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Carrots≈ $1.50 per kg 50 g
6. 6 Sunflower oil 25 ml
7. 7 Vinegar 9% 20 ml
8. 8 Sugar 20 g
9. 9 Salt 8 g
10. 10 Black peppercorns 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Thinly shred the cabbage, dice the tomatoes², cut the bell³ pepper into strips, slice the onion⁴ into half-moons, and grate the carrot⁵ on the coarse side of a grater.

2. Salt the cabbage, add the sugar, massage it with your hands until juicy, and let it stand for 20 minutes.

3. Add the remaining vegetables, oil, and peppercorns, bring to a boil, and simmer covered for 20 minutes, stirring occasionally; pour in the vinegar 2 minutes before the end.

4. Sterilize a 0,5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.

5. Pack the hot salad tightly into the jar with its juices, and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment the water comes to a boil, then seal it.

7. Turn the jar upside down, wrap it until cool, store in a cool dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.