Home Bakery Canning tomatoes with cabbage for the winter. Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled. The secrets of perfect salting cabbage with tomatoes for the winter

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Canning tomatoes with cabbage for the winter. Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled. The secrets of perfect salting cabbage with tomatoes for the winter

It is impossible to imagine a Russian table without sauerkraut, pickled, salted cabbage.

Even our ancestors restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were not available in those days for obvious reasons). Just in time for the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If you ferment or pickle it with tomatoes, onions, peppers, apples, you can get much more diverse options in taste and useful properties.

Every housewife should learn to salt cabbage for the winter. You can cook cabbage soup, soups, borscht and stews from cabbage harvested in the fall, cook vinaigrettes and salads, bake pies and fry pies. Seasoned with fragrant sunflower oil, mixed with thin onion rings, it can become an independent dish. You can serve it with boiled potatoes, minced meat or eat it just like that, with black bread.

Cabbage with tomatoes for the winter - general principles of cooking

Salting, fermenting or pickling cabbage with tomatoes for the winter is much more interesting than just grinding chopped leaves with salt and carrots. In addition to the undoubted benefits, such a harvesting option will allow you to get at least seven or eight, or even ten or twelve different tastes of such a seemingly simple dish.

Cabbage with tomatoes for the winter is not as simple as it seems. Various processing methods, spices, herbs, spices, playing with the amount of certain ingredients can give it piquancy, sharpness or softness, enhance sourness and aroma.

To enhance the aroma and taste of cabbage with tomatoes for the winter, dill seeds, carrots, vinegar, onions and garlic, peppers and herbs are most often used. But if you add bell peppers and horseradish, apples and soaked cranberries to the preparation, the taste of cabbage will open up brighter, and the dish itself will become individual. Considering that not only white cabbage, but also colored, red, Savoy, Brussels sprouts and kohlrabi ripen in the gardens, the number of recipes becomes very impressive.

There are various ways of processing a cabbage head. It is chopped, cut into large pieces into pieces, cut into squares, salted with a whole head of cabbage. Tomatoes are taken whole, cut into pieces, cut into rings. Before salting, vegetables must be washed, cleaned of stalks, seeds and husks. Cool hot sealed jars down with lids under a warm blanket.

Pickled cabbage with tomatoes for the winter in a jar

The simplest version of harvesting cabbage with tomatoes for the winter will surely become one of the most favorite recipes for a novice housewife. Such a preparation does not deteriorate at room conditions (it can easily stand under a bed or in a pantry for up to two years), it requires a minimum of ingredients and cooking time. And jars do not need to be sterilized!

Ingredients:

medium head of cabbage;
two kilograms of tomatoes;
three to four heads of garlic;
favorite spices and bay leaf;
10-15 peas of allspice;
9 liters of water;
three glasses of sugar;
a glass of coarse or medium salt.

Cooking method:

Rinse the jars well with soda, but do not sterilize.

Finely chop the cabbage.

Wash tomatoes.

Put the necessary spices and garlic in jars, dill if desired.

Lay the cabbage and tomatoes in layers, starting with the cabbage and ending with it.

Prepare the brine by dissolving sugar and salt in boiling water and boiling for ten minutes. Divide the brine into two pots approximately equally.

Pour jars with boiling brine twice, for the third time add vinegar to the brine, pour completely and seal.

The second pot of brine is needed specifically for the third final pour, to supplement the missing amount of liquid.

Sauerkraut with tomatoes for the winter

Cabbage with tomatoes for the winter can be cooked without vinegar. The aroma of the workpiece will not be sharp, and fresh carrots and garlic will make the taste sweetish. The original design of tomatoes with garlic allows you to use them for laying out on the table as a separate snack. Sauerkraut will not only make borscht taste amazing, but it will also be good with vegetable oil.

Ingredients:

cabbage of late varieties;
tomatoes;
garlic;
carrot;
salt;
sugar.

Cooking method

Finely chop the cabbage.

Cut carrots into thin long sticks or chop on a special grater for Korean carrots.

Mix cabbage and carrots.

In tomatoes, remove the place of attachment of the stalk. Put a clove of garlic into the resulting hole, pressing a little, with a sharp end inward.

Fill the jar in layers, alternating cabbage with carrots and tomatoes.

The top of the jar should be filled with cabbage.

Prepare the brine: dissolve two tablespoons of sugar and salt in a liter of boiling water.

You need to ferment cabbage for three to four days, leaving the jar in the room.

Cover with a nylon lid and put in the refrigerator or cellar.

Cabbage with tomatoes for the winter "Slavic salted with horseradish"

Salted cabbage with tomatoes for the winter according to the classic recipe is prepared with dill umbrellas. If you add a little horseradish root to the jars during fermentation, you will get a stunningly aromatic dish with a slight bitterness. Horseradish is one of the vegetables traditional for Slavic cuisine. Its bitter, spicy taste gives cabbage with tomatoes a special freshness and crunchiness for the winter. Ingredients are listed arbitrarily, it is not necessary to adhere to certain proportions.

Ingredients:

cabbage (1-2 heads);
tomatoes (kilogram-two);
half a large horseradish root;
half a cup of garlic (more or less);
peas of black and allspice;
bay leaf (optional)
cherry, currant, horseradish leaves (optional);
a liter of clean drinking water;
two large spoons of medium or coarse salt.

Cooking method:

Cut the cabbage into large pieces (four-five), cut out the stalk.

Prepare the brine by dissolving the salt in boiling water.

Put the cabbage and tomatoes in jars or an enamel pan. Pour hot, but not boiling brine.

Close the container on top with gauze and a lid, providing air flow so that the cabbage and tomatoes do not “suffocate”. The gauze pad will need to be changed periodically.

Take the pot or jar to the cellar, to the balcony, to the basement - in the cold.

In order for the cabbage to ferment perfectly, you need to wait at least a month, and then actively use it. The fact is that cabbage with tomatoes fermented in this way is not stored for a long time. It must be consumed before the start of winter.

Cabbage with tomatoes for the winter "Hungarian Rhapsody"

Onions, tomatoes, green bell peppers and paprika are a must in traditional Hungarian cuisine. Their company turned out to be to the liking of Russian white cabbage. The recipe for cabbage with tomatoes for the winter "Hungarian Rhapsody" does not contain water, so the taste is spicy, sweetish-sour.

Ingredients:

kilogram of cabbage;
two large bell peppers;
kilogram of tomatoes;
two medium bulbs;
half a glass of sugar;
a glass of vinegar 9%;
peas of black and / or allspice;
two tablespoons of medium or coarse salt.

Cooking method:

For salting, you need to select juicy, elastic tomatoes with delicate skin. Wash the fruits and cut into slices.

Finely chop the cabbage, cut out the stalk.

Berets cut into strips.

Cut onions into half rings or rings.

Move the vegetables in a large enameled pan, put a heavy oppression on top and leave for 12 hours. As oppression, you can use a washed stone, a pot of water of a smaller diameter, or a cast-iron weight, setting it on a plate or board.

When the vegetables give the juice, you need to drain it, mix it with sugar and vinegar, salt it.

Return the juice to the pan, boil its contents over low heat for 10 minutes, arrange in jars and cork.

Cabbage with tomatoes for the winter "Original"

Not only ordinary white cabbage can become the heroine of the recipe. An excellent winter snack can be prepared from cauliflower with tomatoes for the winter. The original sweet taste perfectly complements meat and vegetable dishes.

Ingredients:

kilogram of cauliflower;
a kilogram of juicy red tomatoes;
a spoonful of sugar;
one and a half tablespoons of vinegar 9%;
six peas of pepper;
a spoonful of cumin;
Bay leaf;
two tablespoons of coarse salt.

Cooking method:

Peel the skin off the tomatoes and turn into a thick puree with a sieve.

Disassemble the cabbage into kocheshki, pour cold water for half an hour.

Boil the cabbage in a new portion of water with parsley and cumin for no more than five minutes after boiling.

Season the tomato puree with sugar, salt, cook for five minutes, then add vinegar and stir.

Transfer the boiled cabbage inflorescences to jars, add grated tomato juice to the neck and send for sterilization in a pot of boiling water.

Sterilize half-liter jars for ten minutes, liter and "seven hundred" - 25 and 35 minutes, respectively.

Cabbage with tomatoes for the winter "Pikant"

Ingredients:

kilogram of green tomatoes;
a kilogram of dense cabbage;
three medium bulbs;
one or two bell peppers;
half a glass of sugar;
a glass of vinegar 9%.

Cooking method:

Shred the cabbage.

Cut green tomatoes into thin slices.

Pepper cut into long sticks.

Mix all the vegetables in a saucepan, salt, add sugar and pour vinegar. Leave to extract juice.

Divide vegetables into jars. From above, adapt a sealant made of wooden sticks laid crosswise so that the vegetables are covered with brine. Sterilize jars.

Cabbage with tomatoes for the winter "Winter Dawn"

Cabbage marinated with beets, green tomatoes, carrots, garlic and fresh herbs is not only very tasty, crispy, but also stunningly beautiful. Beet juice gives the appetizer a beautiful ruby color, beets and tomatoes - a delicate original taste.

Ingredients:

head of cabbage;
two small or one large beets;
two medium carrots;
greenery;
a head of garlic;
kilogram of green tomatoes;
coarse rock salt;
half a glass of table vinegar.

Cooking method:

Cut the cabbage into four parts, cutting out the stalk. Chop into fairly large pieces.

Transfer the cabbage to a wide basin, sprinkle with salt to taste, and set over the oppression. Leave for half an hour.

After half an hour, mash the cabbage a little with your hands and put it under load again for 20 minutes.

Grate beets and carrots on a medium or large track.

Cut greens.

Fold the beets, carrots, greens in a bowl with cabbage, mix, mash a little and leave again under oppression for an hour.

Cut tomatoes into slices.

Put tomato slices, garlic, vegetables in layers in a jar, slightly crushing them for compaction.

Pour the rest of the brine from the basin into jars, pour cabbage with cold brine (two tablespoons of salt per liter of water), pour three tablespoons of 9% vinegar under the lid.

Cork, put in a dark place and leave at room temperature for two days.

Cabbage with tomatoes for the winter - tricks and tips

To ferment cabbage with tomatoes for the winter, you need to select hard heads of late varieties. Loose forks for salting are not suitable: the cabbage will turn out to be too soft.

It is better to salt cabbage with tomatoes for the winter with coarse rock salt. Iodized salt will spoil the salting: it will make the cabbage soft, “boiled”. The standard amount of salt for making brine is a tablespoon per liter of liquid. If the cabbage is salted in a dry way, that is, without brine, on vegetable juice, then the amount of salt should be increased.

Horseradish and carrots make cabbage crunchy. If you can refuse the bitter root, then carrots are a must. If you chop it very thinly, then the cabbage will retain its white color.

Together with tomatoes, cabbage can be salted with apples, lingonberries, cranberries, plums. They give a spicy sourness.

The upper large sheets that do not go into salting do not need to be thrown away. They need to be put on the bottom of the pot or jar for pickling, and then on top of the cabbage.

by the materials zhenskoe-mnenie.ru

2015-10-19T03:56:19+00:00 adminhomemade preparationsvegetable dishes, homemade preparations, salads and snacks

It is impossible to imagine a Russian table without sauerkraut, pickled, salted cabbage. Even our ancestors restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were not available in those days for obvious reasons). Just in time for the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If a...

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Ingredients:

Tomatoes - 3 kilograms;
cabbage - 1.5 kilograms;
carrot is a thing.

For filling:

Water - 2 liters;
salt - 4 tablespoons;
sugar - 2 tablespoons.

Step-by-step recipe for tomatoes with cabbage for the winter

For well-washed tomatoes, cut off the “butt” and scoop out all the pulp with a teaspoon.
Tip: Use tomato pulp to make tomato puree or juice! We won't need it in this recipe.
Chop the cabbage like borscht, grate the carrots on a coarse grater.
Tamping the stuffing tightly, put it in tomatoes!
Place the stuffed tomatoes in a bowl. You can safely lay the tomatoes in two or three layers.
Mix salt and sugar well in cold tap water.
Pour the tomatoes with the resulting filling, put oppression on top. I use a plate and a three-liter jar of water.
After three days, put the tomatoes in a jar, strain the filling through cheesecloth, pour the tomatoes in a jar, close with a nylon lid and store in the refrigerator or cellar.

Canned tomatoes with cabbage are very tender, I even find it difficult to describe the taste, so unusual. But I will tell you with confidence, if you like salted tomatoes, then you will be delighted with this recipe.

It is impossible to imagine a Russian feast without cabbage pickles! Crispy, deliciously juicy, sweet and sour cabbage (pickled or salted) is so good seasoned with sunflower oil, onion rings or fresh herbs.

And it’s not for nothing that our ancestors treated themselves to cabbage pickles and pickles, replenishing the lack of vitamin C in the body with them (when they didn’t know about the existence of citrus fruits at all). Harvested cabbage with tomatoes for the winter, with apples, paprika and other additives; but in this case, let's focus specifically on the tomato version, which is much more interesting than just shredded leaves with carrots.

Tomatoes are the perfect way to diversify the taste of cabbage snacks. We can say that the proposed blank is an almost ready-made semi-finished product for vinaigrette, borscht or lean stew. Although not as simple as it seems, many housewives became interested in her.

They confidently repeat the original recipe and modify it by adding different spices, replacing the types of heat treatment (boiling or pasteurization), changing the amount of the original ingredients and their number. Culinary "games" allow you to make the preparations spicy or, conversely, softness, enhance the aroma or degree of acidity ...

What are the possible tricks when harvesting cabbage:

Dill seeds, garlic, herbs and hot peppers are used to enhance the taste and aroma.

Apples, cranberries, sweet peppers will help soften a too sharp aftertaste.

The usual white head can be replaced with Brussels, Savoy, red head, which further expands the range of recipes.

The way the forks are prepared also affects. They are cut into pieces (larger or smaller), chopped into strips and even harvested whole (in the case of salting).

Tomatoes in Tomatoes with cabbage for the winter "recipes lay whole, cut circles or slices. They are pre-blanched and peeled (optional).

Delicious cabbage with tomatoes for the winter: pickling

Marinating in jars is the easiest way to prepare vegetables. It will surely be to the taste of the household and will become a favorite snack in the cold. This preserve can be stored in a warm place (in the room under the bed or in the home pantry) and requires a small set of ingredients to prepare. In addition, jars for seaming do not need to be sterilized!

The ingredients for the appetizer will be:

1 cabbage head,

2 kg of tomatoes,

3 heads of garlic

9 liters of bottled water,

A glass of coarse salt

3 cups sugar

Fragrant grain pepper,