red-pepper-bellpepper-cabbage-salad-brine-marinated-russian-Ukrainian

This Marinated Cabbage and Bell Pepper Salad are made in delicious syrup. The brining technique not only tastes amazing but preserves the salad in the fridge for a long time,  so you can go ahead and make a big batch!

This cabbage pepper salad makes a delicious side and leftovers are even better in this Salami Cabbage Soup! The syrup has the perfect balance of sweetness and tanginess that goes so well with the sweet bell peppers and cabbage. I served this as a cold salad (although you can probably eat this warm, it’s so good) for my guests one time and was asked for the recipe. This is definitely a good way to use up some cabbage and have something prepared in the fridge for a quick meal. I used a small to medium-sized cabbage and the syrup was just enough for the quantity of cabbage that I had. So you may need to double the syrup recipe depending on the size of the cabbage you have on hand.

red-pepper-bellpepper-cabbage-salad-brine-marinated-russian-Ukrainian

Ingredients for Marinated Cabbage & Bell Pepper Salad:

IMG_8322

How to make marinated Ukrainian cabbage salad:

Finely Shred the cabbage into a large bowl. Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.

IMG_8334

Bring the water, sugar, oil, vinegar, and the salt to a boil. Pour hot syrup over cabbage and stir to combine; cool. Add 3 cloves of crushed garlic to the cabbage mixture and toss to combine.

IMG_8343

Pack mixture into two 1 liters jars. Making sure the syrup covers the cabbage. Cover and refrigerate. They can last months refrigerated.

IMG_8347

I happened to have just a little leftover so I placed the remainder into a container:)

In case you were wondering… I used a Japanese mandolin for slicing and shredding my ingredients. It’s so convenient for things like that (especially borscht and scalloped potatoes) so if you are interested in the same exact one as mine you can find it on my favorites page. I’ve had mine for over 5 years and love it!

IMG_6024

Marinated Cabbage and Bell Pepper Salad

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 liters
Author: Alyona's Cooking
This Marinated Cabbage and Bell Pepper Salad are made in a delicious syrup. The brining technique not only tastes amazing but preserves the salad in the fridge for a long time,  so you can go ahead and make a big batch!

Ingredients

  • 1 medium-sized head of cabbage
  • 2 bell peppers 1 orange & 1 red
  • 3 cloves garlic
  • 2 small carrots

Syrup:

  • 2 cups water
  • 1/2 cup oil
  • 1/2 cup sugar
  • 2/3 cup vinegar
  • 1 1/2 tbsp salt

Instructions

  • Finely Shred the cabbage into a large bowl.
  • Thinly slice the bell peppers and grate the carrots; add to the cabbage. Toss all together.
  • Bring the water, sugar, oil, vinegar, and the salt to a boil. Pour hot syrup over cabbage and stir to combine; cool.
  • Add 3 cloves of crushed garlic to the cabbage mixture and toss to combine.
  • Pack mixture into two 1 liters jars. Making sure the syrup covers the cabbage. Cover and refrigerate. They can last months refrigerated.

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

Recipe Rating




4 comments

    • Diana

    How soon can you eat it? Sounds like a delicious recipe.

      • Alyona’s Cooking

      For this cabbage salad it’s recommended to eat chilled so probably a few hours at the least since it’s with syrup. This cabbage salad can be eaten immediately and requires no syrup so you can give this one a try http://svetasrecipes.com/2015/12/cabbage-salad/

    • Tatyana S.

    Delicious salad to make ahead and I keep it in the fridge for those days when I just need a quick salad to go along with dinner???

      • Alyona’s Cooking

      Thank you Tatyana!

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Do NOT follow this link or you will be banned from the site!