Homemade preparations make up a significant part of our diet. Since ancient times, various methods of preserving fresh foods of plant origin have been used: salting, canning, pickling, fermentation. As a result, we get a completely new product with its own unique taste and aroma. All vegetables intended for canning must be fresh, ripe, healthy, without damage and signs of spoilage, with dense flesh, evenly colored.
Tomatoes with cabbage for the winter
One of the most commonly harvested products is cabbage. When pickled, it retains not only its nutritional value, but also vitamin C, which is so necessary in winter. Cabbage is pickled either alone or in combination with other vegetables, such as tomatoes.
Tomatoes are harvested in their own juice, with cucumbers, eggplant and other vegetables. Also, tomatoes are one of the components of a variety of salads. With cabbage, tomatoes can even be stuffed.
Pickled tomatoes with cabbage
The following products are needed:
- Tomatoes - five kilograms.
- Bulgarian pepper - ten pieces.
- Cabbage - five kilograms.
- Onion - ten pieces.
For the marinade you will need:
- Vinegar - one liter.
- Salt - two hundred and fifty grams.
- Sugar - five hundred grams.
- Black and allspice.
Cooking process
Peel the cabbage from the upper leaves, remove the heads and chop on a special grater. Wash hard ripe tomatoes and chop coarsely. Cut the peeled pepper into small pieces. Cut the white onion into half rings. Now the cooked foods need to be placed in a large bowl, covered and put a load on top.
In order for the juice to form, leave the vegetables under the load for nine hours. Then pour the juice from the vegetables into another saucepan. Combine the juice with vinegar, allspice and black pepper, add sugar and stir. Then pour the juice with spices back into the chopped vegetables.
Place the pot on the stove and cook from the moment of boiling for fifteen minutes. Remove from heat and immediately arrange vegetables in pre-prepared jars. Close the lids, cover with a blanket and leave to cool completely. Cabbage marinated with tomatoes is ready for the winter. Such a preparation will be a tasty and healthy addition to the winter table.
There are a large number of ways to prepare blanks, this recipe for tomatoes and cabbage for the winter consists of a small number of ingredients and is quite simple to prepare. Cabbage prepared according to this recipe is sweet and sour, crispy and tasty.
Pickled tomatoes with cabbage in jars
Ingredients:
- Tomatoes - three kilograms.
- Cabbage - one big head of cabbage.
- Black pepper - twenty peas.
- Garlic - four to five heads.
- Sugar - three and a half glasses.
- Salt - one glass.
- Spices.
- Water - ten liters.
Cooking
Peel the cabbage from the top spoiled leaves, finely chop with a knife or chop on a special grater. Rinse ripe tomatoes of durum varieties well. At the bottom of each of the jars put dill, spices and garlic. Then pour and compact a layer of chopped cabbage, lay a row of tomatoes on top. Next, you need to alternate layers of cabbage and tomato and fill the jars in this way to the very top. The last layer should be from cabbage.
The next thing to do is prepare the brine. Put the water on the fire and after boiling add salt and sugar. Leave to boil over low heat for fifteen minutes and immediately pour into jars. Then drain the liquid and repeat the procedure again. For the third time, add vinegar to the brine, fill the jars and immediately roll up the lids. Tomatoes with cabbage for the winter are ready. But canning and pickling cabbage with tomatoes is not the only way to prepare vegetables for the winter.
Cabbage stuffed tomatoes
There are a large number of traditional recipes for preparing blanks. Almost every family has its own recipe, proven over the years, according to which tomatoes and cabbage for the winter are especially tasty. But any classic recipe can always be varied. We offer a recipe for tomatoes with cabbage for the winter, but stuffed. Tomatoes turn out tasty, moderately salted, and it will also be an original snack on the winter table.
Grocery list:
- Cabbage - two kilograms.
- Tomatoes - four kilograms.
- Carrots - two pieces.
- Water - two and a half liters.
- Salt - three tablespoons.
- Sugar - three tablespoons.
Cooking
To make it easier to stuff tomatoes, they should be firm, fleshy and oblong. Rinse the tomatoes well, cut off the tops and clean out the pulp. Now you need to cook cabbage. Peel off the upper damaged leaves, remove the stalk and finely crumble or chop on a special grater. Wash the carrots, remove the peel and grate for Korean carrots. Mix cabbage and carrots.
It remains only to fill the tomatoes with pureed vegetables, while not damaging the tomatoes. Put the stuffed tomatoes in a deep bowl and pour over the brine. We make a brine on the basis that two tablespoons of salt and one tablespoon of sugar are taken per liter of water. We leave tomatoes and cabbage filled with brine for the winter for three days. After three days, you need to shift the tomatoes into jars and twist.
You have learned how easy it is to pickle cabbage with tomatoes. The recipe for harvesting for the winter can be varied with other ingredients.
Cabbage, tomatoes and cucumbers
Ingredients:
- Cabbage - one head.
- Carrots - four pieces.
- Hot pepper - one piece.
- Onions - three pieces.
- Tomatoes - five pieces.
- Cucumbers - three pieces.
- Garlic - two heads.
- Dill - one bunch.
- Parsley - one bunch.
- Black peppercorns - six to seven pieces.
- Bay leaf.
Cooking
In this preparation for the winter, canned tomatoes with cabbage and cucumbers are coarsely chopped. Peel the cabbage from spoiled leaves and cut it into long strips. Wash cucumbers and cut into rings. We divide the tomatoes into four parts.
Rinse the bell pepper, remove the seeds and cut lengthwise into several large pieces. Peel the skin off the carrot and cut into slices. Cut clean tomatoes in half. Remove skin from onion and garlic. Pour water into a large saucepan and boil. Dip all the vegetables in boiling water for five minutes, then pull them out of the water and lay them on a towel so that the water is glass.
Lay all the vegetables in layers in washed and sterilized jars. Add bay leaf, black peppercorns and hot peppers. Fill the jars with boiling water and immediately roll up the lids. Cover with a blanket and leave until the jars are cool. Vegetables prepared in this way will bring variety to the winter table.
Required Components:
- Water - 5 liters.
- Salt - 130 g.
- White cabbage - half a medium head.
- Tomatoes - 1 kg.
- Sugar - 1.5 cups.
- Vinegar 6% concentration - 1.5 cups.
- Garlic - 1 tooth, lavrushka - 1 leaf, black peppercorns - 4 pcs. (for each container).
- Spices - to taste.
- Wash and sterilize jars with lids. Put spices on the bottom of each container, add garlic. For a piquant flavor, you can put a couple of sprigs of dill.
- Rinse the tomatoes. Finely chop the cabbage and put the vegetables in layers alternately in jars.
- Pour water into a saucepan, boil, add sugar, salt and pour vinegar at the end. Boil the marinade for ten minutes and pour over the vegetables in the jar. After twenty minutes, drain the brine and pour it back into the pan.
- Repeat this technique twice, and roll up the jars on the third. Fragrant preparation for the winter is ready. This delicious appetizer makes a great side dish for any meal.
2. Canned cabbage in tomato
There are many ways to preserve white cabbage, this recipe is considered the most successful of them. This preparation is very tasty and excellent.
Moreover, according to this recipe, you can use not only purchased, but also homemade tomato. In the absence of either one or the other, ripe and sweet tomatoes can be added.
Required products:
- White cabbage - 1.5 kg.
- Tomato paste - 250 g (500 g fresh tomatoes).
- If tomatoes are used in the preparation of this preparation, then, first of all, you need to cook pasta. Rinse the vegetables, pour over with boiling water, then cool and remove the skin. Grind with a blender, add salt, sugar to taste, beat again. At the end, add a couple of cloves, season with pepper and boil the tomato mass over low heat for 20 minutes.
- Shred the cabbage. For a piquancy of taste, you can add bell pepper, chopped into strips. Transfer the vegetable slices to the pan with the tomato, mix and taste. If something is missing, such as salt or sugar, you can add to taste.
- Boil the vegetable mass over low heat for 15 minutes. During this time, the cabbage and pepper will soften and be ready.
- Transfer the hot product to clean jars and roll up without pasteurization.
3. Salted tomatoes stuffed with cabbage
To prepare this unusual and savory dish, you will need:
- Ripe tomatoes - 1.5 kg.
- White cabbage - 750 g.
- Carrot - 1 pc.
- Sugar - 1 tablespoon.
- Coarse salt - 2 tablespoons.
- Water - 1 l.
- Rinse the tomatoes, cut off the tops and carefully remove all the pulp with any convenient object. Cream tomatoes are the best for this recipe. They have a hard skin that is not damaged during the pulp extraction process.
- After the "barrels" are ready, you can start preparing the filling. Peel the carrots, grate on a coarse grater. Finely chop the cabbage. Combine vegetable slices and mix.
- Stuff each tomato with vegetable filling, lightly trampling down. Transfer the stuffed vegetables into a wide saucepan tightly to each other. Tomatoes can be laid in several layers.
- The final step will be the preparation of the brine. Pour water into a saucepan, add sugar, salt according to the recipe, mix until the dry ingredients are completely dissolved. Pour the workpiece with brine, cover with a lid on top and put under oppression. It will take three days for the vegetables to be well saturated with the marinade.
- Three days later, salted tomatoes can be transferred to another container, and the brine can be filtered through cheesecloth and poured back to the vegetables. Fragrant and juicy cold-cooked appetizer is ready.
4. Canned tomatoes with cabbage and peppers
This attractive-looking and fragrant-tasting preparation for the winter will be an excellent snack, side dish for any dish.
To prepare it, you will need the following products:
- Ripe tomatoes.
- Salad pepper.
- Hot pepper.
- Garlic.
- White cabbage.
- Lavrushka.
- Peppercorns.
- Salt, sugar.
- Vinegar.
- Rinse the tomatoes, cut the cabbage into large pieces. Rinse the bell pepper, remove the stalks and seeds.
- Put garlic, a couple of sprigs of dill, parsley, pepper on the bottom of a sterilized three-liter jar and fill it with vegetables.
- After that, you can prepare the marinade. Pour sugar, salt into a saucepan with water, mix and bring to a boil. For a liter of water, you need six tablespoons of sugar and one tablespoon of salt.
- Pour vegetables with boiling brine, cover, insist for half an hour. Drain the marinade back into the pan, bring to a boil again and pour over the vegetables, pour in the vinegar at the end and roll up.
- Turn the workpiece upside down, wrap it well and leave it in this state until it cools completely. It is recommended to store canned vegetables in the basement.
Hello dear hostesses! Preservation of tomatoes for the winter continues. The recipes described in the article are those that I myself make from year to year. That is, proven, tasty, and most importantly simple, no sterilization, aspirin, in its own juice without vinegar.
Tomatoes with cabbage
- Tomatoes.
- Cabbage.
- Salt.
- Sugar.
- Garlic (can be without it).
- Sweet pea.
- Horseradish (if any).
- Vinegar essence.
Working process
- It is advisable to prepare jars in advance. Wash, as you used to (soda, detergent), rinse well, turn upside down to drain.
- In the meantime, prepare vegetables for laying in glass containers.
- Sort the fruits, wash, leave to dry. While they are drying, we are working on other ingredients at this time.
- Forks of cabbage I choose medium varieties. It is not tender and not hard, just what you need. In general, whatever it is will do. The selected vegetable must be chopped and folded to the bottom, approximately three centimeters.
- Add garlic, sweet peas. If there is a horseradish root (I put horseradish leaves only in cucumbers).
- I put it in a glass bottle freely, without stuffing. So that the fruits are whole without deformation.
Marinade per 1 liter
- Sugar 3 tbsp. l. with a top (how much it holds).
- Salts 1 tbsp. l. with a small tubercle.
There are 2 options for pouring marinade. Namely: single and double. Believe me, it depends on courage and experience. Remember that all housewives have their own habits and intuition.
I filled in both ways. They stand transparent until we eat them. But my advice! roll up, with uncertainty, one jar per sample. But next year, feel free to use the already proven method. The technique, how and how many times to fill in is described.
Final stage. Add vinegar 1 tablespoon 70% per 3 liter jar. Roll up, wrap on its side or upside down. If you lay the fruits freely, then thin white ribbons easily rise up. Then you get a magical, snowy look of canned tomatoes with cabbage.
An experiment that failed
I decided to experiment with tomatoes and cabbage, put salt and sugar in a container without boiling. The experiment failed, after cooling it became cloudy, but the lid was still intact (in three days it would definitely have fallen off). Knowing that she would swell and be sure to break, I did not wait for the sad moment, I opened it for eating together for lunch.
The vegetables are still sweet, just a day has passed, the taste is awesome, it’s impossible to convey, you just need to try, the cabbage crunches, the marinade came in handy for okroshka. So, everything was very tasty, went with a bang for the future.
By the way, this method justified itself in another recipe.
Tomatoes in tomato
I love tomatoes in tomato without vinegar. Rolling is very easy according to my recipe. We prepare filling from ripe fruits.
I use a mixer, as I bought it, I forgot about the meat grinder, I have it for all cases of twisting, a grater is also suitable.
In order for the juice to easily pass to the very bottom between the vegetables, like water, it must be filtered through a colander, it is easier to chop the thick mixture with a blender (the bones will also become smaller). You can leave it as it is, then, put fewer vegetables in the jar, shake slightly when pouring. I ran ahead, let's continue.
Mix the crushed liquid with the rest of the juice, put the pan on the fire. Cook for at least 40 minutes, stirring occasionally, otherwise it will burn, especially if it is thick.
While it is cooking, put plain water on the fire, we begin the stage of filling the container with already clean tomatoes. I love garlic, I always put it, you can put horseradish root, it will be more fragrant. Pour boiling water over the fruits to the very top and cover with a lid for heating for 5 minutes. Drain, not needed.
In a boiling tomato for 5 minutes. until cooked, pour salt and sugar (1 to 2 or 1 to 3), taste what you like (sweet-salty). We throw lavrushka and allspice into it for aroma, then you need to take it out. Pour the finished (40 minutes) tomato into jars and roll up, wrap for 24 hours. Remember vinegar is not needed, tomatoes are marinated in their own juice.
with grapes
Made it for testing. A handful of grapes without twigs, thrown from above. They, like pearls, were distributed over the bottle, it turned out beautifully. Doused with boiling water, poured marinade. In the winter I will determine what happened. Added garlic and allspice.
Conclusion
My recipes for preserving tomatoes for the winter can be counted on the fingers, but I collected them, refined them, checked them from year to year, and those who ate them already gave an assessment. And you, dear ladies, will have to take my word for it, everyone likes it.
In the kitchen, every housewife is a sorceress, she adds a combination of different ingredients (carrots, currants, zucchini, bell peppers), as a result, masterpieces with a different taste are obtained. Create, everything is in your hands.
Now it’s easier for me to share my experience, you will have it within walking distance, so save the blog as a bookmark.
I will twist, I will add more with mustard, chopped greens. And, a recipe for sweet vegetables with vinegar without sterilization and aspirin has already been described.
Hear what the hit "Tom Walker - Leave a Light On" is all about.
My son translates almost verbatim, it's not me, but his fans say.
Take care of your health and love your loved ones!
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;
Carrot;
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:
A kilogram of cabbage;
Two large bell peppers;
A 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:
A kilogram of cauliflower;
A kilogram of juicy red tomatoes;
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:
A 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;
head of garlic;
A 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.
It is impossible to imagine a winter table without pickles and marinades. However, not many people risk making preparations for the winter from assorted vegetables. The combination of cabbage and tomatoes gives fragrant and tasty dishes. We will share the best recipes that are clear and easy to prepare.
Canning vegetables for the winter has its own peculiarities.
- Choose late varieties so that the head is firm and the leaves are juicy and crispy. Otherwise, you risk getting sluggish porridge from cabbage leaves.
- When salting, always use coarse table salt. Don't experiment with iodized, sea salt.
- To make cabbage leaves crunchy, add two or three pieces of horseradish. Carrots can replace it, it will give a sweetish taste to the workpiece.
- To enhance the flavor and richness, add dill, garlic, spices, onions.
- The appetizer will acquire a unique taste with the help of sweet peppers, apples, carrots.
Salad with tomatoes and cabbage in jars
To preserve salad for the winter, you will need the following vegetables:
Separately prepare the spices:
Cooking sequence:
Place the cooked vegetables in a bowl and mix well. From above, set oppression for 10-12 hours. After the time has elapsed, drain the vegetable juice into another container. Add sugar, vinegar, salt, allspice to the juice, mix. Pour the juice back into the saucepan, let it simmer with vegetables for 10-15 minutes over low heat. Distribute the vegetable preparation for the winter into jars and roll up.
Pickled cabbage with tomatoes in a jar
Pickling vegetables is very easy. To make such an appetizer on your own is within the power of a novice hostess. The workpiece retains its qualities at room temperature, does not require much effort and time to prepare. Don't forget to sterilize your jars and lids.
Pre-cook a medium-sized head of cabbage, a couple of kilograms of tomatoes.
According to the recipe, you will need spices: laurel, three peas of allspice and five black, sugar (60 g), salt (25-30 g), half a glass of vinegar.
Before you start, prepare the vegetables:
- cabbage needs to be chopped;
- wash the tomatoes in running water.
Put the first layer of cabbage on the bottom of the jar along with a bay leaf and a few black peppercorns. Top with a layer of tomatoes. Then we lay alternately cabbage and tomatoes to the very neck of the jar. It is desirable that the top layer be cabbage.
Pour filled jars with boiling water, and leave for 10-15 minutes. Then drain the water into a separate pan, add sugar, salt. The resulting brine must be brought to a boil.
Refill jars with hot marinade. Pour vinegar on top and immediately roll up. Turn the jars over, cover with a blanket. Once completely cooled, transfer to permanent storage.
Pickled cabbage with green tomatoes and beets
You can surprise guests in winter with an unusual beautiful treat. A pickled appetizer of beets, green tomatoes and cabbage for the winter looks very original and colorful on the festive table.
Main components:
The cooking technology is as follows:
- Divide the head of cabbage into four parts, remove the stalk from each quarter and divide it into several more parts.
- Pour the cabbage into a container, salt (20 gr). Put oppression on top for 30 minutes.
- After the time has elapsed, the cabbage must be well kneaded with your hands and left under oppression for another half hour.
- While the workpiece is infused, grate the beets on a coarse grater. Carrots also need to be peeled, grated. If you want to decorate the workpiece with herbs, wash and cut a small bunch of dill or parsley.
- When the cabbage is infused, add beets and carrots to it. Set the oppression again, let it stand for an hour.
- Wash green tomatoes, cut into pieces. Layer vegetables, garlic and tomatoes with spices in jars. Alternate, stack tightly without voids.
- Salt the remaining vegetable juice (50 grams of salt per liter), pour into jars. Under the lid, pour 40 ml of vinegar into each jar.
- Seal the jars, transfer to a shaded place (without direct sunlight), stand for two days at room temperature.
Salted tomatoes with cabbage
For salting tomatoes with cabbage for the winter, you will need dill umbrellas. Small pieces of horseradish root will add a unique flavor to the preparation.
For salting you will need:
Add spices to taste, you can add more, or you can completely refuse. Prepare black and allspice peas, currant leaves, horseradish, cherries, laurel. You will also need one liter of clean water, 50 grams of salt.
The cooking sequence is as follows:
- Bring water to a boil, dissolve salt in it.
- Cut the head of cabbage into large pieces without the stalk.
- Arrange the tomatoes in the jars (or pot), alternating with the cabbage.
- Fill with hot brine.
Cover the jars with lids or gauze (several layers) so that air enters the vegetables. If you decide to use cloth or gauze, do not forget to change it.
Pickled vegetables should be stored in a cool place. The blank will be ready for use in a month.
Canned tomatoes with cabbage and sweet pepper
To add flavor to canned tomatoes with cabbage, the preparation for the winter is supplemented with bell pepper. In this case, you will need:
Prepare:
Banks must be sterilized. In each jar we put dill, pepper, bay leaf. Then we fill the jar with tomatoes, alternating with cabbage, pepper, garlic, carrots.
Prepare a brine with the following ingredients:
- water - 1 liter;
- salt - 50-60 gr;
- sugar - 80-90 gr;
- table vinegar 9% - 5 gr.
To do this, pour all the components in succession into boiling water and mix. Pour the brine into jars, cover with tin lids. Leave to pasteurize for about 15-20 minutes. After roll up, cover with a warm cloth, let cool for a day.
You can significantly expand the variety of recipes for canning cabbage with tomatoes for the winter, if you replace the usual white cabbage with Savoy, cauliflower, Brussels sprouts, red cabbage or kohlrabi. The main thing is not to be lazy! And in winter, your loved ones will thank you for delicious fragrant dishes.
