Ingredients for the preparation of salad "Kazan"
- Tomatoes 500 grams
- White cabbage 500 grams
- Bulgarian pepper 200 grams
- Onion 200 grams
- Sunflower oil 100 grams
- Vinegar 30-50 grams
- Ground paprika to taste
- Black pepper 5 peas
- Salt to taste
- Main Ingredients: Cabbage, Onion, Pepper, Tomato
Saucepan, wooden spatula, soup ladle, kitchen knife, cutting board, glass jars with lids, seaming machine, deep plate.
Cooking salad "Kazan":
Step 1: Prepare the cabbage.
Take the right amount of cabbage, while not forgetting to peel it from the top stubby leaves and cut the stalk. Rinse, dry and cut into thin strips. You can use a special knife for chopping vegetables or a food processor.
Put the chopped cabbage in a deep plate, add a little salt and grind with your hands so that a little juice stands out.
Step 2: Prepare the tomatoes.
Rinse the tomatoes, dry and be sure to cut out the seals that remained in the place where the peduncle used to be. Cut the tomatoes thus prepared into small pieces.
Step 3: Prepare the pepper.
Cut the peppers into halves by removing the core with seeds and tails. Cut off the whitish partitions. Rinse peeled peppers from the inside and outside with running water. Dry with paper towels, and then cut the vegetables into small pieces, just like tomatoes.
Step 4: Prepare the onion.
Peel onions, and then cut it into small cubes.
A little trick: so that while working with the onion you don’t have watery eyes and a scratchy nose, rinse your onion and knife with cool water first.
Step 5: Cooking the Kazan Salad.
In a large pan, pour the grated cabbage, salt, tomatoes, peppers and onions. Add pepper, paprika and a little more salt. Shuffle. Then pour the indicated amount of vegetable oil into the salad, mix again, and put on medium heat. Stir all the time, bring the salad to a boil.
Once the vegetables have begun to cook, remove them from the heat and add vinegar. And here it’s better to focus on your own taste, so first pour 30 grams, and then just add more if you see fit. And do not forget to mix everything at the end.
Step 6: Preserve the Kazan salad.
After the salad "Kazan" boils and you add vinegar to it, you need to immediately place the vegetables in sterilized glass jars. Then roll up the covers and leave the workpiece to cool at room temperature. Ready salad should be removed in a dark, cool place, preferably in the refrigerator.
Step 7: Serve the Kazan salad.
Serve the Kazan salad with meat patties, sausages or sausages. However, you can eat it and just like that as a vegetable snack. Vegetables prepared in this way will help you make a significant difference in your winter diet. Just imagine how delicious a salad of crispy cabbage combined with delicate mashed potatoes! Cook and eat for health.
Enjoy your meal!
- I always prepare salads in small glass jars so as not to store them long after opening, but to eat them right away.
- For taste and aroma, you can add other spices to the salad, for example, bay leaf or allspice.
- Stew vegetables in a large and wide saucepan so that they can be easily mixed and you definitely haven’t burned anything.