Cauliflower is not the most frequent guest on the table, although in vain: health benefits are combined with the ability to serve as a wonderful side dish for any meat dishes. To make a salad like lecho from it is quite simple. It will look great in the winter on any table and delight you and your loved ones with a wonderful taste.
Selection and preparation of ingredients
Before you start cooking lecho, make sure that the heads of cabbage are not spoiled, that there is no dark coating on them. Then you need to lower them in well-salted cold water for 15–20 minutes, so that all insects that have not been washed away when washed under running water come out.
Important! Be sure to add 0.5 tsp to the blanching water. citric acid. Then the cabbage does not darken and retains a white color.
Next, heads of cabbage must be cut into pieces. However, it is not necessary to divide into very small inflorescences so that after cooking they do not boil into porridge. After that, they should be blanched in boiling water for 2-3 minutes - and you can start cooking.
Recipes blanks lecho of cauliflower for the winter
With this vegetable you can cook a variety of dishes using and combining various additives. Consider recipes in which cabbage mixes wonderfully with tomatoes, peppers, carrots and tomato paste.
Classic recipe
5 liter cans 40 min
ground red pepper
0.5–1 tsp
Nutritional value per 100 g:
Wash, disassemble into small inflorescences, place in boiling water for 1-2 minutes.
Tilt in a colander, allow to dry. Cut into small arbitrary pieces.
Chop the pepper into strips.
Cooking the marinade: pour water into a large pot, add tomato paste, vegetable oil, salt, granulated sugar. Boil, add all the vegetables and cook for 30 minutes over medium heat.
During cooking, be sure to stir so as not to burn.
5 minutes before removing from heat, add vinegar and ground red pepper.
Wash, disassemble into small inflorescences, place in boiling water for 1-2 minutes.
Tilt in a colander, allow to dry. Cut into small arbitrary pieces.
Chop the pepper into strips.
Cooking the marinade: pour water into a large pot, add tomato paste, vegetable oil, salt, granulated sugar. Boil, add all the vegetables and cook for 30 minutes over medium heat.
During cooking, be sure to stir so as not to burn.
5 minutes before removing from heat, add vinegar and ground red pepper.Cauliflower salad
5 liter cans 40 min
vegetable oil
150 ml
ground red pepper
1 tsp
Nutritional value per 100 g:
- Prepare the vegetables. Disassemble for inflorescences, rinse. Put in boiling water for 5 minutes. Then lay in a colander and let drain.
- Cut the remaining vegetables: carrots and peppers - into strips, onions - in half rings, tomatoes - into slices.
- In a stewpan, it is good to heat the vegetable oil almost to a boil. In turn, add salt, sugar, vinegar, as well as onions, tomatoes, peppers, carrots. Stew for 10 minutes.
- After that pour the cabbage and keep on low heat for another 10 minutes.
- Remove, shift to jars and clog. Allow to cool.
Features of storage of blanks
Before you put the finished salad in jars, they must be washed well and boiled in water with soda. Be sure to sterilize the covers in hot water and tighten them tightly. Before hiding ready seals in the pantry, insulate them with a cloth until it cools completely.
Important! Be sure to choose dark, cold rooms for storing clogged salads without exposure to sunlight and moisture. If there is no such place, the lower shelf of the refrigerator will do.
Salads, like lecho - an amazing dish and a real find for dinner. In addition to the healthy and tasty cauliflower, add any spices, garlic, favorite herbs to decorate their taste. And recipes for winter preparations will make it possible to enjoy them even with the advent of cold weather.
