Salted tomatoes with cabbage. Tomatoes with cabbage 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 a...

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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.

1. 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.
2. When salting, always use coarse table salt. Don't experiment with iodized, sea salt.
3. 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.
4. To enhance the flavor and richness, add dill, garlic, spices, onions.
5. 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:

1. Divide the head of cabbage into four parts, remove the stalk from each quarter and divide it into several more parts.
2. Pour the cabbage into a container, salt (20 gr). Put oppression on top for 30 minutes.
3. After the time has elapsed, the cabbage must be well kneaded with your hands and left under oppression for another half hour.
4. 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.
5. When the cabbage is infused, add beets and carrots to it. Set the oppression again, let it stand for an hour.
6. Wash green tomatoes, cut into pieces. Layer vegetables, garlic and tomatoes with spices in jars. Alternate, stack tightly without voids.
7. 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.
8. 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:

1. Bring water to a boil, dissolve salt in it.
2. Cut the head of cabbage into large pieces without the stalk.
3. Arrange the tomatoes in the jars (or pot), alternating with the cabbage.
4. 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.

Tomatoes with cabbage for the winter is a brilliant work of culinary art. We will not just stuff cabbage with tomatoes into a jar, but stuff them beautifully, then pickle them and close them in jars. A minimum of completely inexpensive ingredients, and what a yummy and beauty it turns out!

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

1. For well-washed tomatoes, cut off the “butt” and scoop out all the pulp with a teaspoon.
2. Tip: Use tomato pulp to make tomato puree or juice! We won't need it in this recipe.
3. Chop the cabbage like borscht, grate the carrots on a coarse grater.
4. Tamping the stuffing tightly, put it in tomatoes!
5. Place the stuffed tomatoes in a bowl. You can safely lay the tomatoes in two or three layers.
6. Mix salt and sugar well in cold tap water.
7. Pour the tomatoes with the resulting filling, put oppression on top. I use a plate and a three-liter jar of water.
8. 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.