Ensalada de cazador para el invierno

Step 1

Shred the cabbage. Transfer to a bowl. Sprinkle with salt, mash, and set aside until ready to use. Cut the carrots into rounds, the tomatoes into wedges, and the onions into rings. Cut the cucumbers into 5 mm-wide discs and the bell peppers into strips.

Step 2

Take a large, heavy-bottomed saucepan. Pour in the oil. Layer the prepared carrots, onions, bell peppers, and cucumbers. Squeeze the cabbage. Arrange it evenly on top of the cucumbers. Finish the "arrangement" with tomatoes.

Step 3

Place the pan on the stove. Heat the vegetables over medium heat, without stirring, until the mixture settles. This will release a lot of juice. Add salt, sugar, bay leaf, and pepper. Stir the layers.

Step 4

Boil the vegetables for 5 minutes. Pour in the vinegar and stir. Immediately ladle the salad into sterilized jars. Secure with screw-on or tin lids. Sterilize the salad in a large pot of boiling water for 10 minutes. Then carefully remove the jars from the pot and seal them. Turn them upside down and let them cool. Store the jars in a cool, dry, dark place.

Why is this "hunter's salad" so named? It's hard to say for sure, but we think it's because it's the perfect side dish for any game. Of course, not only for game! This vegetable salad, which includes cabbage, carrots, onions, garlic, bell peppers, and pickled cucumbers, is also delicious on its own. By the way, vegetarians and those fasting should definitely consider this dish! What's especially nice is that the salad is low in calories, as it's dressed not with mayonnaise, but with a light sauce made from cucumber marinade. And, of course, it's also topped with aromatic herbs (dill), which impart a refined aroma.

This salad is perfect for a friendly get-together. The combination of hearty ham, savory salted saffron milk caps, and crispy French fries creates that perfect forest flavor, and its impressive presentation over a live fire is guaranteed to wow your guests.

Everyone has tried a simple and juicy cabbage and carrot salad at least once. It's called "vitamin-rich" for good reason: fresh vegetables retain maximum fiber, minerals, and vitamins. Plus, this salad is low in calories, even with a spoonful of oil. Cabbage and carrots are available year-round, and with a splash of color—crisp celery, sweet pineapple, or fragrant cilantro—you can serve a new dish every day.

Cabbage is one of the most accessible and familiar vegetables, added to stews, cabbage soup, and pie fillings. Many of us also make cabbage salad with carrots, vinegar, and sugar, just like in the school cafeteria. But that's not all! Almost every national cuisine has its own cabbage salad, and thanks to its relatively neutral flavor and wide variety of varieties, this vegetable pairs well with a huge number of ingredients and dressings.