Cabbage and pepper salad. Marinate cabbage with bell pepper: quickly, easily, with photos and secrets of taste. Instant cabbage salad with bell pepper

Have you tried marinated cabbage and sweet bell pepper salad? Powerfully loaded with vitamins and simply delicious.

Canned cabbage with sweet peppers for winter storage

Fruits are quite expensive in the winter months, but we need to fuel the body. There are canned vegetables to help us.

But vegetables simply placed in jars do not differ in taste, and their appearance is also not particularly attractive. But all this is solved with pepper; together, its ingredients create a pleasant color scheme and are a real storehouse of vitamins.

To taste, each ingredient of the salad complements the other and emphasizes the overall taste. Making such a salad is not difficult for an ordinary housewife.

To prepare a winter salad, you need the ingredients themselves, sterilized salad jars, and a little time.

I think you know that preservation is not complete with two ingredients, and there are quite a lot of them in various variations of cabbage salad and bell pepper. If you want to surprise your family with different flavors of the same dish, I advise you to pay attention to such a component as vinegar.

Vinegar is a common thing when making preserves. To make your salad sparkle with new flavors, you can use different types of vinegar. Apple, wine, malt, and rice. Each of them will add one or another shade to your salad, making each jar unique in taste. Experiment!

In order for your salad to live longer and retain all its vitamins, you need to follow simple but very important rules.

Always wash and prepare food thoroughly.
Storage containers must be washed and sterilized.
Always monitor the amount of ingredients, a slight disagreement with the recipe is not a big deal, but overdoing it with salt or vinegar will make the dish inedible
After canning, the salad will need to be stored in a cool place. Whether it's a refrigerator or a cellar - it doesn't matter

The simplest and most delicious recipe for canned cabbage with peppers

We will need:

2.5 kg of white cabbage. In size this is a medium stripped fork
0.5 kg bell pepper. I advise you to choose peppercorns of different colors and as brightly as possible
Onions – 0.4 – 0.5 kilograms
Table salt - 2 tablespoons without a pea
Granulated sugar - 3 tablespoons without a heap of spoons
Vinegar 3% - 75 ml. 7% – 45 ml
Refined sunflower oil – tablespoon
Unrefined vegetable oil – 1 tablespoon

Wash the cabbage and peel it. We remove the stump and chop it into thin strips with a cross-section of 4-5 millimeters. We also wash the carrots, peel them, and grate them on a Roko grater. Wash the pepper and cut it into quarters. This will make it easier to remove the stalk with seeds. I also recommend cutting off the white inner flesh. Cut the pepper either into thin strips or into triangles with equal sides about a couple of centimeters.

Cut the peeled onion into half rings or with a feather. Another tip is to rinse the onion under cold water before cutting it. And when cutting, wet the knife in water. This will save you to some extent from unplanned tear shedding.

Before mixing all the ingredients, you need to grind the cabbage, not forgetting to add salt and sugar, until a small amount of juice appears. Next, add vegetable oil and add the remaining vegetables.

Now you need to dilute the vinegar with warm water in a ratio of 1 to 2 and pour it into the vegetables. Then mix thoroughly.

The vegetable mixture is placed in sterilized jars and compacted a little. Place the preparations in a cool room, and after a week you can enjoy a bright and tasty salad.

Salad in instant jars

You will need:

1 kg white cabbage
300 grams of bell pepper pods
2 medium sized carrots
Garlic – 1 medium clove
Vinegar 9% – 45-50 milliliters
Vegetable oil – 80 milliliters
Sugar – 50 grams
Salt – 25-30 grams

We chop the prepared ones into noodles. Grind the carrots on a grater.

Mix cabbage with sugar, add salt, stir, squeeze a little until juice appears. Add chopped peppers and carrots.

We also add garlic to the vegetables. You can either squeeze it through a garlic press or simply chop it finely. In the latter case, it will be more convenient if you crush the garlic with a knife before slicing.

Add vinegar diluted in warm water to the resulting vegetable mixture in a ratio of one to two. Add sunflower oil and mix well.

The next step is to put the resulting salad in sterilized jars and then put it in the cold. The salad can be tasted within 5-6 hours after preparation. But the longer it sits, the tastier it will be.

Winter salad with carrots

This salad is very similar to the previous ones at first glance, but there is one difference.

Ingredients:

1 kg white cabbage
2 medium-sized carrots
3 medium turnip bulbs
One and a half to two faceted glasses of sunflower oil, odorless
Vinegar 9% - 150 milliliters
Sugar – 200 grams
Salt - 50 grams
Allspice (if you want)

We will prepare the vegetables in the same way as in other options. Pour vinegar over the mixed vegetables, mix evenly, and pack into sterilized jars. Don't forget about the juice released from the cabbage. We also add it to the salad.

Heat the sunflower oil in a frying pan until it boils, add two large spoons to each jar.

Next, you need to sterilize the jars with the already prepared salad. To do this, cover the jars with lids and place them in a wide bowl with boiling water. Keep each jar in boiling water for about 15 minutes. After which we take out the jars, roll them up properly, let them cool, and hide them in the cold. This is the very tasty cabbage salad we have for the winter.

Cabbage with peppers and onions, marinated in jars

Ingredients:

1.5 kg cabbage
2 medium onions
2 small carrots
2 large fleshy bell peppers
A tablespoon without the top of salt and granulated sugar
80 milliliters 9% vinegar
Allspice - 5-6 pieces
Laurel leaf

Vegetables are prepared, cabbage and peppers are cut into strips. We cut the onion into feathers, and three carrots on a vegetable cutter or grater. Mix all the vegetables.

Pour the resulting marinade over the vegetables and mix thoroughly.

Place peppercorns and bay leaves in the bottom of a sterilized jar. Place the salad on top and compact it a little. This is how we got another delicious cabbage salad.

Bell pepper stuffed with cabbage

Do you want to surprise your loved ones with an unusual conservation? Then I think this recipe will suit you.

Ingredients (for a 3-liter jar):

Bell pepper – 7-10 large peppers
1 kg cabbage
2 not too big carrots
Onion – 250-300 grams
Garlic – 3 large cloves
Parsley - a small bunch
Vinegar 9% - 250 milliliters
Half a glass of sugar
1.5 tablespoons regular salt
Allspice – 5-6 peas
Laurel leaf
Water – 750 milliliters

The pepper must be washed, carefully cut out the stalk, and freed from seeds and white pulp.

For the salad filling, you need to cut the cabbage into thin strips, chop the carrots on a grater, chop the onion into half rings, and finely chop the garlic and parsley. Let's mix everything.

The last step will be preparing the marinade. Mix sugar and salt into the water, add vinegar. Bring to a vigorous boil and pour in our peppers. Afterwards, sterilize the jars in boiling water for about fifteen minutes and close the lids.

All that remains is to keep the jars wrapped in something warm and wait until they cool slowly, after which we put them in the cold for storage.

Delicious salad with tomatoes for the winter

We will need:

1.5 kg cabbage
1 kg red tomatoes
1 kg bell pepper
3 large carrots
3 large onions
Vinegar 9% 100 milliliters
Half a glass of sugar
Salt – 80-100 grams
Vegetable oil – 100 milliliters

Cut the prepared peppers and cabbage into thin strips, cut the tomatoes into medium-sized slices. Grind the carrots on a grater. Cut the onion into feathers.

Don't forget about the advice on cutting onions at the beginning of the article.

For the marinade, mix vinegar, sugar and salt, add vegetable oil. Pour the resulting mixture over the vegetables and leave to brew for 2 hours. Next, transfer the salad to a saucepan and simmer for about half an hour after boiling.

Place the finished mixture in clean and dry jars and roll them under tin lids. Afterwards we let them brew under a warm blanket.

Such healthy goodies can be prepared for a long winter. When cooking, don’t forget to use tips on different types of vinegar and don’t be afraid to play with the flavors with spices.

Bon appetit!

The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage “is a vegetable that supports the vigor of the body and a cheerful, calm mood of spirit.” And ancient doctors strongly recommended that mothers feed this vegetable to their young children so that they would grow up strong and healthy.

Not much has changed since then and we continue to love her in all her forms. A special place “in these types” is occupied by salads, of which there are simply a huge variety at present.

A fresh spring vegetable is good on its own or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing spring and summer dishes.

As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them just to cut them for the first salad. It is from white cabbage that we will prepare our favorite dishes today.

And it doesn’t matter what we cook them with - fresh cucumber, or carrots, or a green apple. Or we might want to add sausage, chicken, meat or cheese to them. It also doesn’t matter what we decide to season them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly delight us with their fresh and delicate taste; an aroma that cannot be confused with any other; and what Pythagoras spoke about many years ago - a great mood and a cheerful spirit!

And today’s selection of recipes will also serve the same purpose. We will cook, enjoy and get the intended sensations.

This option is especially good with fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.

We will need:

cabbage - 0.5 kg
fresh cucumber – 2 pcs.
dill - 50 g
green onions - 2 - 3 stalks
vegetable oil (preferably olive)
vinegar 9% - 0.5 - 1 teaspoon
sugar - 0.5 tsp
salt - 0.5 tsp

Preparation:

1. Remove the top coarse leaves from the fork and finely chop the product.

2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.

3. Grind with salt. At this stage, there is a rule: the older the vegetable, the tougher its leaves, which means the harder it should be ground.

Since today we have young and tender fork, we grind it only slightly. So that it becomes a little softer and lets out the juice. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until the juice appears.

4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.

But if you cut them thinner, the dish will look much more aesthetically pleasing, and the cucumbers in it will be tangible and tasty.

5. Cut off the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.

Leave a little chopped dill and onion to sprinkle on the finished dish.

6. Prepare the dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it’s better to first mix them in a separate bowl, and only then pour everything into a bowl with the chopped vegetables.

This way, all the ingredients will mix better and more evenly with the dressing.

7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.

Add sugar and vinegar to taste, directly into the oil. To better dissolve sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.

We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from lemon to the dressing, of course, also to taste.

8. Mix all the ingredients with the dressing sauce and let it sit for a while so that everything is soaked.

9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.

Everything should not only be tasty, but also served beautifully, neatly and tastefully!

Here is such a simple, but at the same time the most delicious option we got.

It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.

Cafe cabbage with carrots and vinegar

We will need:

white cabbage – 500 gr
carrots - 1 pc.
onions - 1 piece (small)
vinegar 3% - 2 tbsp. spoon
vegetable oil - 2 tbsp. spoon
sugar - 1 teaspoon
salt - to taste

Preparation:

1. Remove the top rough and dirty leaves from the vegetable. If necessary, wash the forks with cold water, dry with paper towels and chop finely.

One of the secrets to getting a tasty dish is a thin shredder. The thinner you cut it, the tastier it will be.

2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.

At this stage, you need to leave it for a while to let it sit and salt.

3. Meanwhile, peel and grate the carrots. Also peel the onion and cut into small cubes.

4. Place all vegetables in a bowl.

5. Prepare the dressing. To do this, mix vinegar, oil and sugar.

6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.

The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.

7. The finished dish can be sprinkled with fresh chopped dill if desired.

The dish turns out so tasty that until you eat it all, you won’t be able to stop.

And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Just imagine, from the most ordinary products you can create an incredibly tasty dish! And needless to say, it’s not only tasty, but also healthy.

The same cabbage as in the cafeteria. Another recipe

Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.

And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices and so that they have time to marinate a little.

Salad with lemon juice and soy sauce

I first tried this salad at a friend’s birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that it struck me with two components at once: the first was the tomatoes in the dish (I had never added them in such a combination before), and the second was that the dressing sauce contained soy sauce. And here's the recipe.

We will need:

white cabbage – 300 gr
cucumber - 1 piece (small)
tomato - 1 pc.
lemon - 1/4 part
soy sauce - 1 tbsp. spoon
olive oil - 2 tbsp. spoons
salt - to taste
sugar - 1 teaspoon
parsley - for decoration

Preparation:

1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut into thin strips. The thing to remember here is that the thinner you cut it, the tastier it will be.

2. Transfer the chopped meat into a deep bowl, sprinkle with salt and grind until soft and the first juice appears.

However, do not overdo it; the cabbage should not turn into mush.

3. The cucumber can be grated or cut into small strips. Today I chose the first option to make the salad more juicy.

Transfer the grated cucumber to a bowl.

4. Cut the tomato into smaller cubes or strips.

5. Mix all ingredients and taste if there is enough salt. If not, add salt to taste.

6. Prepare the dressing. To do this, pour olive oil into a separate bowl and add lemon juice. You can squeeze it directly with your hands, or use a juicer.

Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.

7. Pour the dressing over the contents, stir and let stand for 10 minutes so that it marinates a little.

8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.

Spicy salad with garlic and mayonnaise

And for those who like to dress their salad with mayonnaise or sour cream, there is this recipe.

cabbage - 500 gr
garlic - 3 - 4 cloves
mayonnaise or sour cream - 200 g
cranberries - 1 tbsp. spoon
salt - to taste

Preparation:

1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.

2. Grind with salt until the juice comes out.

3. Grind the garlic using a press or simply grind it in a mortar. Add it to the bowl.

4. Mix everything and season with mayonnaise or sour cream.

5. Stir, then carefully place in a dish. Garnish with cranberries.

Eat immediately. In this version, it is better to cook at once. It is not advisable to leave it in the refrigerator until the next day. However, like all other dishes from this category.

Fresh cabbage is bitter, and if you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.

It is also not advisable to prepare mayonnaise or mixed salads for future use. It's best to eat them right away.

Cabbage salad with carrots and green peas

You will need:

cabbage - 350 gr
carrots - 50 gr
green peas - 100 gr
mayonnaise - 100 gr
boiled egg - 1 pc.
greenery
salt - to taste

Preparation:

The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.

1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.

If desired, the forks can be washed under running cold water. Then dry with paper towels and cut into thin strips.

2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.

3. Grind the cabbage with salt. Do not add a lot of salt, since the mayonnaise with which we will season it is itself quite salty.

4. Add chopped carrots and a peeled and cut into small cubes or strips egg. The egg can be cut with an egg slicer.

Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.

5. Gently mix and season with mayonnaise.

6. Before serving, chop the herbs, dill or parsley and sprinkle generously on top.

Serve and eat with pleasure.

I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.

Green apple salad

When you don’t want to dress the salad with vinegar, then you can use a green apple for sourness. The Semerenko variety is very suitable for this. Its fruits are sweet and sour, and thanks to this you don’t have to add sugar. An apple will replace both and give the desired taste.

We will need:

cabbage - 500 gr
apple - 1 - 2 pcs
carrots - 1 pc.
onion - 1 piece (small)
sour cream - 0.5 cups
poppy seed - 1 teaspoon
sugar - to taste and desire
salt, pepper - to taste
greens - for serving

Preparation:

You can simply combine all the ingredients using one of the methods I described above. And you can prepare the dish in a very unusual way.

1. Chop the cabbage into small strips. Add salt to taste.

Squeeze it lightly and put it on very low heat. Heat and stir constantly until it settles.

2. Strain the resulting juice and place the vegetable in a bowl.

3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.

4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.

You don’t have to use poppy seeds, but look how much more positive the dish looks.

5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Stir and season with sour cream dressing.

6. Place the salad in a deep plate or flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.

To make the dish look more beautiful, you can use fruit of a brighter color for decoration.

It can be cooked without preheating the cabbage.

Recipe with smoked sausage with mayonnaise

This option is prepared less often than vitamin ones. But if you want a dish with more calories, here is the recipe.

We will need:

cabbage - 500 gr
smoked sausage – 200 gr
mayonnaise - 100 gr
salt, pepper - to taste
greens - for decoration

Preparation:

The recipe is very simple and easy. It will take no more than 10 minutes to cook it.

1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.

2. Place everything in a bowl and grind with salt until the first juice appears.

3. Mix one and the other and season with mayonnaise.

4. Add a little pepper. Stir and serve.

The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.

“Pastel” of cabbage and beets

This salad is prepared very simply and quickly. And it received such an interesting name because it cleanses the intestines well. Also, with this combination it is good to go out of any diet.

The composition of the ingredients is the simplest; the products are not available on store shelves either in summer or winter. And of course it is worth saying that although it is simple, it is very tasty.

In this version we use fresh beets, and the salad can rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.

And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add boiled beans and all other ingredients that we usually add to a vinaigrette. And if you don’t have time to cook it, then canned food will always come to the rescue.

By the way, recently on the Internet I came across the site “Fry - Steam”, where I found a lot of delicious recipes for our favorite dish - vinaigrette. I highly recommend reading it. Before this, I always cooked it according to only one recipe.

“Winter” vegetable salad with radish

In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore, they can be replaced with a vegetable that is more useful in winter - radish.

It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.

We will need:

cabbage - 300 gr
radish - 1 piece (small)
carrots - 1 piece
mayonnaise - 2 tbsp. spoons
sour cream - 2 tbsp. spoons
salt and sugar - to taste

Preparation:

1. Peel the cabbage from the top leaves and chop it into very thin strips.

2. Sprinkle with salt and grind until juice forms and is slightly soft.

3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.

4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add as needed.

5. Season with sour cream combined with mayonnaise. You can use one or the other for dressing, but I like it when this particular salad is dressed with both.

Sour cream will give a slight sourness and mayonnaise will soften the taste of the bitter radish. And the combination will result in a balanced and harmonious taste.

If you decide to season it only with mayonnaise, then add a little vinegar or a tablespoon of lemon juice.

You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when serving.

“Autumn” salad with turnips and cranberries

If we are preparing a salad with radishes, then why not prepare it with turnips.

We will need:

cabbage - 200 gr
carrots - 1 pc.
turnip - 1 piece
cranberries - 1 cup
honey - 1 tbsp. spoon
salt - to taste

Preparation:

1. Finely chop the cabbage, add salt and rub with your hands to make it softer.

2. Peel the carrots and turnips and grate them on a medium grater.

3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.

If the cabbage is quite tough and gives little juice, you can add a little olive oil to the salad.

Fresh cabbage salad in Hungarian style

We will need:

cabbage - 100 gr
boiled potatoes - 2 - 3 pcs
grated horseradish - 2 tbsp. spoons
lard - 50 - 70 g
lemon juice - 1 tbsp. spoon (you can use vinegar 3%)
vegetable oil - to taste (2 - 3 tablespoons)
salt, pepper - to taste

Preparation:

1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.

2. Cut the potatoes into small cubes, cut the bacon into thin strips.

3. Combine all ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.

Eat with pleasure.

“Summer” salad with egg and bell pepper

And this option is very tasty in the summer, when vegetables have gained juiciness, color and taste from the sun. It turns out to be super vitamin-packed. And delicious, of course.

We will need:

fresh cabbage - 300 gr
tomatoes - 2 pcs.
bell pepper - 2 pcs
boiled eggs - 2 pcs
vegetable oil - 2 tbsp. spoons
vinegar 3% - 1 tbsp. spoon
mustard - 1 teaspoon
salt - to taste
greens - for decoration

Preparation:

1. Peel the forks and chop into small strips. Lightly knead with your hands.

2. Soak the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.

3. Bake the pepper in the oven, then cool and remove the skin. Then cut into small strips.

4. Divide the eggs into yolks and whites. Cut the whites into strips and grate the yolks on a fine grater.

5. Prepare the dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.

6. Combine vegetables and egg whites. Top with dressing. Garnish with grated yolks and herbs.

The salad is ready, you can serve and eat.

Uzbek cabbage salad with meat and radish

And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.

We will need:

boiled meat - 200 g
cabbage - 200 gr
radish - 2 pieces
carrots - 1 pc.
cucumber – 1 – 2 pieces (small)
egg - 3 pcs
mayonnaise - 0.5 cups
parsley - 1 bunch
salt - to taste
vinegar 3% - 1 tbsp. spoon

Preparation:

1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.

2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.

3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water and let the radish dry a little.

4. Cut the carrots into thin strips. Dilute the vinegar in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.

5. Chop the cabbage into thin strips and rub with salt to make it softer.

6. Cut the cucumbers into strips. It is better to take small-sized young cucumbers. If you use a large specimen, then it will need to be peeled.

Cut the stems off the parsley and chop. Leave a couple of branches for decoration.

7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, sliced eggs and pieces of meat.

Serve and eat with pleasure!

This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on a festive table. The guests will be delighted.

Spicy cabbage with cherry tomatoes and celery

And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.

We will need:

cabbage - 500 gr
celery stalk 1 piece
cherry tomatoes - 5 - 6 pcs
dill - 0.5 bunch
green onions -0.5 bunch
ground red hot pepper - a pinch
salt - to taste

For refueling:

horseradish - 2 teaspoons
hot Tabasco sauce -0.5 - 1 teaspoon
mustard - 1 tbsp. spoon
wine vinegar - 2 teaspoons
vegetable oil - 5 tbsp. spoons
salt - to taste

Preparation:

1. Chop the cabbage into thin strips and rub with salt until soft.

2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.

3. Cut cherry tomatoes into two halves or quarters. Add to the crushed mixture.

4. Mix all ingredients for the sauce.

You can also chop a regular tomato instead of cherry tomatoes.

If you don’t want the salad to be too spicy, add hot ketchup instead of Tabasco sauce. And instead of two spoons of horseradish, add one.

Vegetable salad “Tenderness” with canned corn

This option is not only tasty, but also very beautiful. It uses brightly colored ingredients which makes it look quite delicious!

We will need:

cabbage - 300 gr
cucumber – 1 – 2 pcs
bell red pepper - 1 pc.
canned corn - 0.5 cans
dill - 0.5 bunch
salt, pepper - to taste

Preparation:

1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.

2. Cut cucumbers and sweet peppers into neat strips. Chop the dill.

3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.

4. Season the salad with vegetable oil, it’s good if it’s olive oil. Place in a bowl and serve.

"Double Cabbage"

We will need:

white cabbage – 150 gr
red cabbage - 150 gr
green onion - 2 stalks
wine vinegar (white) - 2 teaspoons
olive oil - 2 - 3 tbsp. spoons
mustard - 0.5 teaspoon
cumin seeds - 1 teaspoon
salt - to taste

Preparation:

1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.

2. Chop the green onions and add to the slicing.

3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.

4. Let stand for 20 minutes, then stir again and place in a bowl. Serve to the table.

That's how many interesting and tasty options we came up with.

Of course, these are not all recipes. They can be invented in accordance with how our imagination is developed. For example, you can cook with carrots in Korean style, with zucchini, with avocado, with radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even sprats. Any cheese would also pair well with our main ingredient today.

Today we looked at recipes only for white cabbage. But there are a lot of recipes with other varieties, for example from kohlrabi, from Savoy, and of course from Beijing, which can be combined with any ingredients.

But today we will limit ourselves to this, and there will be another article with these varieties.

And I'll leave it at that. If you find interesting recipes and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.

Bon appetit!

Vegetable salad is a great option for a light snack. Thanks to such salads, the body is saturated, while we get maximum benefits and a minimum of calories. One of the frequently used ingredients for vegetable salads is white cabbage; in turn, it goes perfectly with bell peppers, forming a wonderful tandem.

During Lent, cabbage and pepper salad can be considered an ideal addition to the main Lenten dishes. It is best to season vegetable salads with vegetable oils, which, unlike mayonnaise or sour cream, help cleanse our body. The amount of vitamins in both white cabbage and bell pepper is off the charts, so this fresh vegetable salad can be considered “vitamin support” during spring vitamin deficiency.

Despite the fact that there are no delicacies in this dish and the products are quite affordable, this salad can become a storehouse of vitamins for your health and maintaining vitality - that’s a fact. We offer a basic version of a vegetable salad made from cabbage and bell pepper, and you can decide according to your taste whether to add anything else to it or not.

I would like to note right away that the thinner you chop the cabbage, the tastier your salad will be, as the cabbage will be more tender.

To prepare cabbage salad with bell pepper you will need

Ingredients:

White cabbage – 0.5 kg,
Bell pepper (large) 1 – 2 pieces (red or colored),
Salad onion (red or white) – 1 head,
Fresh herbs to your taste,
Vegetable oil (any) for salad dressing,
Salt and ground pepper - to taste.

Cooking process:

As you understand, first we finely chop the white cabbage; for this you can use a special grater or a sharp knife. And in order for the cabbage to become juicier and a little softer, you need to salt it and crush it with your hands, but don’t get carried away too much, the cabbage should crunch.

Cut the bell pepper into two pieces lengthwise and remove the seeds and stem. Then chop the pepper into thin strips.

The onion needs to be peeled and washed, then cut into thin half rings. Fresh greens will give the vegetable salad an even greater aroma of freshness, so wash any greens you like and chop them finely.

Place all prepared ingredients in a deep cup and mix lightly. Add ground black pepper to taste and pour vegetable oil over the salad, whatever you like. Mix the salad, transfer it to a salad bowl and serve. By the way, this appetizer can be served in portions, placed in small salad bowls or bowls.

As you can see, it’s easy and simple to prepare, and most importantly, quickly. Fresh cucumber or bright carrots, a variety of dressings with mustard or vinegar will help you experiment with the taste of this dish, but that's another story.

Let your diet become more tasty and healthy!

The salad was prepared by Svetlana Kislovskaya.

The Recipe Notebook website wishes you a pleasant meal.

There is a lot of debate about which country should be considered the birthplace of white cabbage. Some scientists claim that the vegetable came to us from Greece, others insist that Italy was the first to cultivate cabbage. We will not participate in these disputes between scientists. After all, the main thing is that in Russia they are the best at preparing many delicious dishes from this vegetable. There are over a thousand salads alone. And today we’ll talk about how to prepare a delicious cabbage salad with bell peppers for the winter. Moreover, we focus only on those recipes that should be stored in the refrigerator or cellar. This topic is very interesting for housewives, because it gives the opportunity to dream up and experiment with the proportions of components, the taste of the filling or the composition of spices.

This preparation for the winter is considered the most common. However, there is nothing surprising. It is easy to prepare and every housewife has the ingredients for its preparation at hand in the fall. And the taste of this cabbage salad is so excellent that its recipe is popularly nicknamed “Finger-lickin’ good.” Try it and prepare it for the winter. Your friends and family will definitely love it.

Components:

2 kg of white cabbage;
200 g sugar sand;
500 g carrots;
5 tbsp. l. rock salt;
1 liter of boiled water;
1 tbsp. vegetable oil;
5-6 cloves of garlic (1 medium head);
1 kg of bell pepper (it is better to use red - it turns out sweeter and more beautiful);
6 tbsp. l. 9% table vinegar.

Cooking method:

Cut the cabbage into thin strips.
After removing seeds, chop the pepper into strips the same width as cabbage.
Carrots can be cut into circles or grated, as for Korean salads.
Chop the garlic with a knife. You can squeeze it through the garlic clove.
Carefully transfer the prepared mixed vegetables into the pan.
In another saucepan, boil oil and water, add salt and granulated sugar.
Pour the boiling solution over the vegetable mixture and place on the fire.
Bring to a boil, add vinegar and boil again.
Fill jars with salad, add juice and seal with plastic lids.

That's all! Cabbage salad with bell peppers is ready for the winter. It just needs to cool down. The salad should be kept cool. By the way, this pickle can be twisted. All steps are the same, only sterile jars with lids should be used. And after rolling, you need to wrap them in a warm blanket and allow them to cool completely.

Cabbage salad with bell pepper and celery

The dish presented in this recipe tastes very piquant. The highlight of the salad is the celery root. But not all gourmets like it. Therefore, before preparing a large portion, make a little salad and test the recipe on your household. Make sure they appreciate your efforts. If your family members love celery, then increase the amount of food proportionally and prepare many jars at once.

Product composition:

500 g sweet pepper;
500 g white cabbage;
400 g carrots;
300 g onions;
50-150 g of celery root (depending on your love for this root vegetable);
200 g vegetable oil;
1 tsp. sah. sand;
1 tsp. table salt;
2 tbsp. l. table vinegar 9%;
If desired, you can add spices or fresh herbs.

Step-by-step instruction:

Cut celery, peppers, cabbage, carrots into thin strips. You can use a shredder and grater for Korean salads.
Cut the onion into thin rings or half rings if the onion is very large.
Mix assorted vegetables.
Fill sterile jars with the mixture.
Boil the vegetable oil and remove it from the heat.
Add table vinegar, sugar, salt and seasonings.
Pour the marinade over the vegetables.
Seal with plastic lids and refrigerate.

In principle, a salad with cabbage, celery and pepper is already ready for the winter. But the greatest development of aroma and taste is observed after a week. Therefore, do not rush to feast on it, let the vegetables soak in the filling and release their juice.

Cabbage salad with carrots and herbs without vinegar (video)

If you don’t like pickles that contain vinegar, then you will like the salad recipe from this video. Take advantage of all the author’s recommendations and let the guests of your home rate the preparation with the highest score.

Salad "Bright"

The development of cabbage in Rus' dates back to the 11th-12th centuries. And under Peter I, white cabbage became an indispensable product in human nutrition. At first, the housewife began to simply salt it. But over time, they figured out adding a variety of foods to the cabbage. The result is salads that delight us in winter. Who knows, maybe this bright cabbage salad with bell peppers was first prepared for the winter for some duchess?

Products:

1.5 kg cabbage;
300 g pepper of different colors;
300 g onions;
1.5 tbsp. l. salt;
30 ml 9% vinegar;
3 tbsp. l. oils;
1.5 tbsp. l. sugar (without a slide);
1 kg carrots.

Salad recipe:

Cut the cabbage and pepper into medium-wide strips. You can also cut into cubes with a side of about 2 cm.
Grind the carrots on a Korean grater. If you don’t have it, use a coarse grater or cut into thin rings.
Prepare the onions for pickling in the form of thin half rings or rings, depending on the size.
Grind the assorted vegetables, adding salt and sugar first. Just don’t be overzealous, otherwise it will turn out to be a mess.
Pour in vegetable oil and table vinegar (if you want, replace it with homemade apple or grape vinegar, only then you should double the volume).
Leave to marinate for 40-60 minutes. Be sure to stir every 7-10 minutes.
Place bright cabbage salad with bell peppers in jars and fill with the resulting juice. Seal with plastic lids and place the workpiece in the refrigerator or cellar.

If there is not enough juice, no problem. Then insert the lid into the neck of the jar and lightly tamp the salad. After a few hours, the juice will be released and the lid can be properly put on the jar.

Spicy salad

To prepare this cabbage salad with sweet peppers for the winter, both medium and winter varieties are suitable. But it’s better not to experiment with summer cabbage. It turns out too soft, which does not enhance the appearance or taste of the pickle. In general, when preparing cabbage, you need to choose the densest and juiciest heads of cabbage. Otherwise, the dish turns out not as tasty as we would like.

Ingredients:

700 g cabbage;
200 g sweet pepper;
2 medium carrots;
2 cloves of garlic;
1 pod cayenne pepper or chili;
30 ml 9% vinegar;
50 ml vegetable oil;
30 g sugar;
20 g rock salt.

Step by step execution:

Cut the cabbage with a knife and grind it with granulated sugar and added rock salt.
Grind the carrots on a coarse or medium grater.
Cut the bell pepper into strips and the hot pepper into rings.
Chop the garlic with a knife.
Stir assorted vegetables.
Dilute vinegar with warm boiled water in a 1:2 ratio.
Add vegetable oil with diluted vinegar to the salad.
Mix well and put under pressure.

If you leave it warm, it will be ready in 3-4 hours. If you immediately take it out into the cold. It will take several days for the vegetables to marinate. Pickles should be stored in the refrigerator or cellar.

Cabbage salad with carrots and cucumbers “Kubansky” (video)

This pickle differs from most salads in that it contains such a healthy garden crop as cucumbers. It is easy to prepare and the salad stores perfectly. Try the taste of this preparation for the winter. Perhaps this is exactly the recipe you have been looking for for many years.

Spicy salad

This cabbage salad with bell peppers, prepared for the winter , is an excellent appetizer for a feast at any time. Spices give pickles an original taste and an appetite-stimulating aroma. Moreover, you can freely vary the amount of spices used. Do you like cloves? Add her! Do you prefer the scent of allspice? It can also be slightly increased in salting.

Required Products:

2 kg of white cabbage;
500 g carrots;
600 g of fleshy pepper;
500 g onions;
100 g sugar sand;
2 tbsp. l. table salt;
50 ml of 9% table vinegar;
2 cloves;
1 tsp. khmeli-suneli;
1 tsp. cinnamon;
2 pcs. bay leaf.

Cooking instructions:

Shred the cabbage. It is better to use not the smallest shredder.
Cut the carrots into round pieces 3-4 mm thick.
Cut the bell pepper and onion into half rings, the width of which is about 5 mm.
Combine the vegetables and mix gently, without squeezing or breaking too much.
Place the resulting mixture in clean jars, washed with soda solution. Tamp down lightly.
Pour boiling water over the contents for 10-15 minutes.
After the time has passed, drain the water into the pan and boil it again.
Then pour this water over the cabbage salad for the winter and leave again for up to 15 minutes.
When time has passed, pour the water into the pan again and add sugar, salt, vinegar and spices. Boil it.
Pour the boiling marinade over the vegetables and roll up the lids. If you want to start eating the salad literally tomorrow, you can seal it with nylon lids and take it out into the cold.

Cabbage solyanka with vegetables for the winter

If you have cabbage, carrots and sweet peppers in your pantry, you can also prepare an appetizing hodgepodge for the winter.

If you decide to seal the salad for the winter, then after sealing, wrap the jars in a blanket and leave them like that until they cool completely. And one more thing: in this recipe, spices can be safely replaced with fresh herbs. To do this, take carefully chopped garlic, dill, parsley and basil in equal parts (approximately 2-3 tablespoons each). Herbs should be added to pickles not while preparing the marinade, but at the same time as the vegetables.

Salad "Original"

In addition to the standard ingredients, green tomatoes are added to this cabbage salad with sweet peppers. These vegetables add a special sourness. Be sure to try making at least one serving! You will definitely love the recipe!

Products for pickles:

1.5 kg cabbage;
400 g bell pepper;
300 g onions;
300 g green tomatoes (dense);
300 g carrots;
100 ml vegetable oil;
1.5 tbsp. l. sah. sand;
120 ml 9% vinegar;
1.5 tbsp. l. coarse table salt.

Preparation:

Turn cabbage and peppers into strips, and carrots, onions and tomatoes into half rings up to 5 mm thick. The carrots can be even thinner.
Combine the vegetables and pour in a mixture of vinegar and oil.
Add salt and sugar and leave in the refrigerator overnight.
In the morning, transfer the salad to jars, close them with nylon lids and put them in the cold.

Simple mid-season cabbage salad for the winter (video)

Salad "Firm"

If you don’t know how to cook cabbage and peppers for the winter , To make it both simple and tasty, use this recipe . It is noteworthy that all nutrients are preserved in it, since the pickle is prepared without heat treatment. And the salad tastes very good. Believe me, having prepared it once, you will make this preparation constantly, and the salad will turn out to be your “signature” dish.

List of components:

5 kg cabbage;
1.5 kg pepper;
1 kg sweet carrots;
1 kg of onion;
0.3 kg sugar sand;
150 g table salt;
1 tbsp. 9% table vinegar;
1 tbsp. vegetable oil:
spices: suneli hops and ground coriander (1 tbsp each).

Cooking method:

Cut the vegetables into small pieces. You can use it in strips, cubes, circles - whatever you like.
Add all other ingredients and stir until juices come out.
When the juice appears, transfer to jars, compact and seal with plastic lids.

This cabbage salad with bell pepper should be stored on the balcony or in the refrigerator. In warm weather, unfortunately, the pickle quickly peroxidizes. And one more thing: when preparing any of the salads described above, be sure to use mid-late or late-ripening cabbage with a high sugar content. It makes the most delicious preparations for the winter. Bon appetit!

We have been passionate about colorful combinations since childhood. You will definitely fall in love with the duo of the white vegetable queen and. Choose your favorite from the best samples that we described step by step with photos.

And don't miss the comments! Our readers also shared their hits.

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Vitamin classic with carrots

The salad deserves the title “Vitamin with a twist.” It is excellent in autumn and winter. You only need a little bell pepper; it adds a juicy spring note and enlivens the usual combination of vegetables. And the Korean principle of using hot oil allows vegetables to quickly become saturated with the aroma of paprika.

Preparation time: 20 minutes + 1 hour of infusion in the refrigerator.
Calorie content per 1 serving - no more than 200 kcal.

For 6 servings we need:

White cabbage - 500 g
Bell pepper (red) - ½ large fruit
Carrots - 1 pc. large (150-200 g)
Parsley (finely chopped) - 2 tbsp. spoons
Garlic - 2-3 medium cloves
Sugar - ½ teaspoon
Salt - 1 teaspoon

For refueling:

Sweet red paprika - 1 heaped teaspoon
Water - 2 teaspoons
Vinegar, 9% - 1 teaspoon
Vegetable oil - 80 ml

Easy to prepare!

Shred the cabbage. Sprinkle with sugar and salt, lightly fluff and press to release the juice.

Three carrots on a coarse grater. Finely chop the garlic with a knife. Fresh can be replaced with 1 teaspoon granulated garlic powder. Chop parsley to taste.

Combine the vegetables in a bowl and add the paprika, water and vinegar sauce. We do not add oil!

The final touch: heat the oil on the stove and pour hot (!) over the salad. Mix quickly.

Cover with a lid and let the slices brew - 1 hour in the refrigerator.

Lots of ideas for a classic recipe

After it sits, you can add whatever you want to the salad.

I eat sunflower seeds.
Walnuts (chop them randomly with a knife).
Cauliflower (finely chopped, then it has the taste of young pine nuts).
Tomato pieces (peel and cut into small cubes).
Sweet apple (do not be lazy to cut into short strips).
I eat berries, incl. frozen. We love blueberries or blackcurrants.
Pomegranate seeds or sesame seeds.
Dark raisins or pieces of other dried fruits.
Canned corn or red beans.

Juicy and healthy with broccoli and herbs

Perhaps the most healing sample of our favorites. . Scientifically proven: 100 grams of raw broccoli per day - and you are protected from many misfortunes. At the same time, the salad remains light. The preparation is quick and the calorie content is low. You will also be pleased with the unusual sauce with three accents.

Cooking time - 20 minutes + 15 minutes to brew
Calorie content per 1 serving - no more than 160 kcal.

For 6 large servings we need:

Cabbage - 500 g
Sweet pepper (large red or orange) - 1 pc. or 2 halves of each color
Broccoli - 1 small head
Green onions (chopped) - ½ cup

For the sauce:

Juice of 1 lemon
Vegetable oil - 1 tbsp. spoon (olive is better)
Light mayonnaise - 1 tbsp. spoon
Sour cream (15-20%) - 1 tbsp. spoon
Sugar - 1 teaspoon
Salt - ½ teaspoon
Dill (finely chopped) - 2 tbsp. heaped spoons
Parsley (finely chopped) - 2 generous pinches
Garlic granules (if you like) - ½ teaspoon

Cooking with photos.

Shred the cabbage to your favorite thickness. You can crush the slices with a pinch of salt. Cut the sweet pepper into short strips. Add some greenery to the red color: finely chop the onion arrows. If you don't like onions, substitute parsley, cilantro or a stalk of celery. Check out how great the contrasting colors look in the photo below!

Let's do broccoli. How to choose . It will be a beautiful green color. Cut off the top part of the inflorescences and chop finely. If you don’t know where to place the stems, peel them from the outer tough skin and finely chop or grate them. They also go well in a salad.

The sauce is basic but unique. Healthy foods with a hint of mayonnaise and lots of greens. Mix all liquid and bulk ingredients. Finely chop the dill and parsley and add to the buttery white mash.

Pour in the chopped vegetables, mix and 15 minutes of patience while the salad sits in the refrigerator. Voila! Awesome ensemble on the table.

Hearty and spicy with red cabbage and chicken

Don't pass by! - we are ready to tell this to everyone who has not yet appreciated the beauty of red cabbage. An excellent alternative or colleague for cabbage cabbage.

The salad is again simple, but the budget composition includes a hearty protein component - chicken. The Asian sauce adds a special twist. Feel free to try the recipe with ginger and honey. This will not only improve your health, but also taste great.

Cooking time - 25 minutes + 50 minutes to prepare the meat
Calorie content per 1 serving - no more than 280 kcal.

For 8 servings we need:

White cabbage - 500 g
Red cabbage - 300 g
Boiled chicken meat (breast or ham) - 300 g
Bell pepper (red) - 1 pc. large size
Green onions - 5-6 arrows

Not necessary:

Nuts (walnuts or almonds) - 30-60 g

For the sauce:

Oil (preferably extra virgin olive oil) - ¾ cup
Apple cider vinegar - ¼ cup
Lemon juice - from ½ medium fruit
Honey - ¼ cup
Ginger (dried powder) - ¾ teaspoon
Salt - 2-2.5 teaspoons
Garlic granules - ½ teaspoon (if you like)
Red paprika - optional, to taste

Slice cabbage, greens and onions as in previous recipes. If you wish, you can fluff the cabbage with salt, but you don’t need to crush it too much (!). Chop nuts to taste.

Prepare the sauce as usual: mix the liquids, add bulk flavoring additives and shake with a fork until smooth.

Now we will explain two nuances that relate to chicken and pepper.

How to deliciously boil chicken meat?

Any part of boiled chicken can be juicy, if you follow the correct algorithm.

Place fresh meat in hot salted water.
Cook covered over medium boil.
The breast and legs will be ready in half an hour.
Leave to cool in the broth.

The secret to grinding meat: do not cut, and disassemble into fibers. The pieces should not be very long (2-3 cm) and not too thin - about 0.5 cm.

For this recipe, we cut the bell pepper into small squares up to 1 cm. This way it looks more beautiful in the salad, does not compete for the main role and is easily perceived next to meat pieces.

Combine all ingredients, pour sauce, mix.

The final secret touch is to give the salad let the sauce sit for at least 1 hour in the refrigerator.

With cucumber, celery stalk and awesome sauce

A logical solution for our latitudes, where they love sliced cabbage with cucumber and dill. Cooking will not be difficult. Shred the cabbage as usual. Cut the pepper into strips and add cucumber slices in a spectacular striped peel.

This funny appearance attracts little ones to the salad and surprises even brutal men. Not much hassle! All you need is peeler (vegetable peeler). We remove the peel from the cucumber one at a time - alternating with areas where we do not touch the skin. When we cut the cucumber into rings, its outer rim will be variegated.

Cooking time - 25 minutes
Calorie content per 1 serving - no more than 170 kcal.

For 6 servings we need:

Cabbage - 300 g
Cucumber - 2 pcs. medium size
Bell pepper - 1 pc.
You can take half/third of different colors
Celery stalk - 1 pc.
Green onions, parsley, dill, cilantro

For refueling:

Salt and black pepper
Lemon juice or vinegar
Vegetable oil

A laconic video - in our selection with photos. You will quickly appreciate the simple process. And you will rejoice at the result! The fourth cabbage salad with bell pepper is not only very tasty, but also very elegant.

We hope the selection has opened new horizons for you. Not a single exotic product, but so many options! Go ahead, share your ideas and come back to tell us which one you liked best.

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