Stuffed eggplant with cabbage is a great cold appetizer for both everyday and holiday dishes.
The specific taste of eggplant goes well with the freshness of cabbage and carrots, this preparation is moderately spicy and salty and perfectly complements vegetable, meat, cereal dishes.
Eggplant stuffed with cabbage - the general principles of preparation
Choose young eggplants of the same size, the fruits should not exceed 15 cm in length - this will give the workpiece a beautiful look, and the taste of the snack will be excellent. Be sure to wash the vegetables, then blanch in salted water or bake in the oven, which will soften the eggplant and remove its inherent bitterness. After these simple procedures, the ends should be cut off from the vegetables, and the fruit itself should be cut longitudinally for further stuffing.
The main ingredient in the filling of this dish is white cabbage. It can be both a fresh crop and a winter variety. It is finely chopped and slightly crushed by hands.
As additional ingredients, you can take juicy carrots, sweet peppers, herbs, tops, celery, onions. To make the dish hotter, add garlic, hot pepper, ground pepper.
The aroma and taste of the workpiece will be given by the spices and spices used for the preparation of brine and marinade: dill, coriander, citric acid or juice, cloves, honey and others.
Recipe 1. Sauerkraut stuffed with cabbage
Ingredients:
• 1,650 kg of eggplant;
• carrot;
• a pound of cabbage;
• two bell peppers;
• two to three cloves of garlic;
• one and a half liters of water;
• 2, 5 Art. l salt, ground pepper.
Cooking:
1. Thoroughly rinse the eggplant, cut off the ends on both sides. We pierce the fruits in several places with a fork.
2. Pour water into the pan, boil it. Carefully put the eggplants we prepared, blanch after boiling for 5 minutes. We take out of the pan, cool.
3. Peel the carrots and rub on a coarse grater.
4. White cabbage thinly shred.
5. Bulgarian pepper cleanse from seeds and stalks, cut into thin strips.
6. Peel the garlic and pass through a press or chop finely and finely.
7. Mix the prepared vegetables in a large bowl: cabbage, carrots, garlic, pepper with a little salt and pepper. We remove the mass to the side for 20 minutes, then again mix well.
8. Cut the cooled eggplant in half. Pressing the flesh with your fingers, slightly squeeze the juice.
9. We stuff the eggplant vegetables, rewind the thread.
10. From water and salt we cook a brine, we cool.
11. We shift the stuffed eggplants into a deep container, fill with brine, and press them in oppression.
12. We withstand vegetables at room temperature for three days.
13. Sour eggplant is ready to eat, but before serving it is best to keep them in the refrigerator for at least a couple of hours. It will also be delicious if they are slightly sprinkled with sunflower oil.
Recipe 2. Salted eggplant stuffed with cabbage
Ingredients:
• 8 kg of eggplant;
• kilogram of cabbage;
• cabbage leaves;
• a kilogram of onion;
• 350 grams of carrot tops;
• head of garlic;
• vegetable oil;
• salt, other spices.
Cooking:
1. Shred the cabbage with the thinnest not long stripes. Pour boiling water for 1 minute, rinse in cold, let the water drain completely.
2. Peel and chop onion into small cubes.
3. Rinse and chop the tops.
4. First we pass the onions on a hot vegetable oil until softened, then add the tops and, stirring, fry them for 2-3 minutes.
5. Mix the fried onions and tops with cabbage. Salt minced vegetables to taste, approximately 1 kg of vegetables need about 30 g of salt.
6. Cut off the tips from the washed eggplants, blanch them in boiling slightly salted water for 3-5 minutes.
7. Cool the aubergines, cut them. We start with minced meat and pull over with threads.
8. We spread cabbage leaves in several layers on the bottom of the pan, lay the stuffed eggplants tightly on top, pouring them with garlic cloves.
9. From a liter of water and two tablespoons of salt, we prepare a brine, pour them with prepared vegetables.
10. Cover the eggplant with cabbage leaves, leave for a couple of days at room temperature. After a while, we transfer the container with the blank for a month to a place with a temperature of 1 to 3 degrees.
Recipe 3. Pickled eggplant stuffed with cabbage and carrots
Ingredients:
• 3.5 kg of eggplant;
• 2.5 kg of white cabbage;
• a pound of carrots;
• 500 ml of sunflower oil;
• two large onions;
• two bunches of celery;
• 2 tbsp. l honey;
• two lemons;
• salt;
• fresh dill.
Cooking:
1. Blanch the washed eggplant for 5-7 minutes in boiling water. Carefully take out, make a longitudinal incision. We put them under oppression, thus allowing excess liquid to drain.
2. Rub the cleaned carrots, thinly chop the cabbage. We mix both ingredients in one bowl, salt a little, add pepper and freshly squeezed juice of lemons. Once again, carefully, slightly crushing, mix.
3. Onions rid of the husks, finely chop and fry in a glass of vegetable oil.
4. Transfer the softened onions to the vegetable filling, and mix honey with the oil remaining in the pan.
5. Pour the honey-oiled mixture of cabbage, mix.
6. We stuff the prepared eggplants with a bright filling, dress with celery stalks.
7. Tightly shift the eggplant into the dishes, set the oppression on top, remove for one hour: during this time the vegetables will sag.
8. We remove the oppression, fill the stuffed eggplants with the remains of vegetable oil.
9. Remove the container with the workpiece for two days in the refrigerator.
Recipe 4. Eggplant stuffed with cabbage, herbs and spices
Ingredients:
• 5kg eggplant;
• 200 g of carrots;
• 300 g of cabbage;
• 10 cloves of garlic;
• a bunch of cilantro, dill and parsley;
• two stalks of celery;
• 3 tbsp. l salt and granulated sugar;
• 2 liters of water;
• 700 ml of vinegar (5%);
• peas of black and allspice (8-10 pieces each);
• laurel leaves;
• 2-3 buds of cloves;
• a pinch of coriander seeds.
Cooking:
1. Cut off the tips from well-washed and dried eggplant, make a longitudinal incision.
2. Blanch the prepared vegetables in boiling water for 4-5 minutes.
3. We transfer eggplant in a colander with a slotted spoon, put a press on top, allowing the water to drain.
4. Let's take vegetables for the filling: peel the carrots and rub on the large side of the grater, finely chop the cabbage, chop the garlic.
5. All the greens and celery stalks are thoroughly rinsed and finely chopped.
6. In a large bowl, thoroughly mix the prepared cabbage, carrots, garlic, celery and herbs. Salt a little and let it brew for 40-60 minutes.
7. We stuff the eggplant with a fragrant vegetable mixture, shift them tightly into sterilized jars.
8. Pour water into the pan, boil, add salt and sugar, pepper, cloves, coriander, laurel.
9. Boil the brine over low heat for a couple of minutes and pour in the vinegar, mix, remove the pan from the heat.
10. Fill with hot marinade eggplant stuffed with cabbage, roll up.
Recipe 5. Spicy eggplant stuffed with cabbage
Ingredients:
• 1, 5 kg of eggplant;
• 500 g of cabbage;
• 300 g of hot pepper;
• head of garlic;
• vegetable oil;
• salt.
Cooking method:
1. Cut the tails of washed and dried eggplant, make an incision.
2. In a pan, boil a small amount of water, salt. We lay the eggplants in the water, simmer for 2-4 minutes after boiling, after which we take out the vegetables and transfer them into a colander so that the glass is excess liquid.
3. Peel the garlic and grind it, gently burning the pepper, carefully peel the seeds and finely chop.
4. Shred the cabbage with a shallow thin straw.
5. Mix the cabbage, hot pepper and garlic, salt to taste. If desired, add finely chopped greens to the filling.
6. Fill the eggplant with a sharp filling, lay tightly in sterilized jars.
7. Gently turn the jars so that the glass forms liquid.
8. Pour eggplant stuffed with cabbage, hot vegetable oil.
9. We close the cans with nylon lids and, after the workpiece has cooled down, remove the eggplants for storage.
Recipe 6. Eggplant stuffed with cabbage and carrots in tomato sauce
Ingredients:
• 10 kg of eggplant;
• 300 g carrots;
• 300 g of cabbage;
• 2 kg of tomatoes;
• 150 g of fresh herbs to taste;
• large head of garlic;
• 120 ml of vegetable oil;
• salt pepper;
• a teaspoon of sugar;
• 1 tbsp. l vinegar.
Cooking:
1. We wash the eggplants and lay them out on a greased baking sheet. Sent for 15 minutes in the oven at 160 degrees. We take out, cool.
2. Add chopped cabbage, chopped greens, garlic and a pinch of salt and pepper to the coarsely grated carrots. Mix well, let the mass stand for 10 minutes.
3. Cut the eggplant along, without cutting it to the end so that they are connected on one side. Carefully remove the pulp, leaving the walls 1 cm thick.
4. Rinse the tomatoes and twist the eggplant pulp together in a meat grinder.
5. Transfer the tomato mass to the pan, add sugar, butter, salt, chopped hot pepper, if desired. Cook, stirring, 10-12 minutes, adding 2 minutes before the end of vinegar.
6. We hammer in the baked eggplant with the vegetable filling, put in jars.
7. Pour the tomato mass, clog the container.
Eggplant stuffed with cabbage and carrots - tips and tricks
• If you are stuffing eggplant for the winter, be sure to sterilize the workpiece so that it stays longer. Even 10 minutes in boiling water will be enough.
• If you cook eggplants stuffed with cabbage for one sitting, feast, then store the workpiece in the refrigerator before serving, in a glass or ceramic dish.
