Nutrition facts
Quick price-per-kg calculator
Mushroom Salad for the Winter
A flavorful winter preserve made with boiled mushrooms, cabbage, carrots, and onions in tomato sauce. Perfect for the holiday table during the cold season.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Prep the mushrooms in advance by boiling and chopping them into bite-sized pieces, not too fine. Next, peel the vegetables, shred the cabbage, dice the onion, and coarsely grate the carrots.
Combine the mushrooms, onions, and carrots in a deep, thick-bottomed pot along with the vegetable oil. Place over the heat and simmer, stirring occasionally, for about 30 minutes.
Next, stir in the sugar, salt, and tomato paste, and continue to simmer over high heat for another 5 minutes.
Add the cabbage to the pot, reduce the heat to low, and braise the salad for 40 minutes, remembering to stir so it doesn't burn. Once the time is up, mix in your favorite spices and the vinegar, stir thoroughly, and turn off the heat.
While the mushrooms and vegetables were braising, you should have already sterilized your jars and lids so they are ready to go. Pack the hot salad into the jars, seal them tightly, and let them cool completely upside down under a blanket.
Comments
Log in to leave a comment.
No comments yet. Be the first!