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
- 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 gauze, pour the tomatoes in the 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 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: lavrushka, 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.
- Cork 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.
Not one family feast is complete without pickled, salted tomatoes and cabbage. How tasty the hostess of the house turns out this dish is the main criterion for her skill.
Although in the summer you will have to sweat a little in the kitchen, your efforts will pay off in full when the whole family will enjoy delicious and healthy dishes all winter long.
After all, fermented foods contain beneficial bacteria that have a beneficial effect on the immune system and on the digestive organs. In addition, both tomatoes and cabbage perfectly retain their natural vitamin qualities. Here are some healthy recipes to enjoy this product in the fall and winter.
Recipe 1. Salted tomatoes with cabbage
At the bottom of a large saucepan, lay:
Dill (necessarily umbrellas, if not, you can replace it with dry seeds),
. horseradish root,
. peeled garlic cloves,
. black peppercorns,
. allspice,
. bay leaf (for an amateur).
You can also put a few sheets of cherries or currants, horseradish root can be replaced with leaves.
washed tomatoes and
. cabbage, cut into large pieces (a small head is cut into 4-5 parts and a head of cabbage is taken out).
How to cook:
Then we prepare the brine, for 1 liter of water 2 tablespoons with a slide of salt. Pour cabbage with tomatoes with hot brine.
We cover it with gauze on top, it will need to be changed periodically, and cover it with a lid on top, but not tightly so that the fermentation process occurs, air must enter the pan, otherwise the tomatoes may suffocate.
Then we take the pan to the balcony or basement. You can eat vegetables in a month and a half.
But this recipe is good for use until the end of autumn, the tomatoes in the pan will not last longer.
Recipe 2. Pickled tomatoes with cabbage in jars
Here is an example of a good recipe for salting for the winter. To cook pickled tomatoes with cabbage for the winter, you also need:
Make cabbage in large pieces, but so that it fits in a jar,
. carrot slices,
. fuck and
. garlic.
How to cook:
We lay out the washed tomatoes and cabbage in three-liter jars and proceed to the preparation of the brine.
For 10 liters of water, 250 g of salt and 250 g of sugar, bring to a boil and pour hot jars with tomatoes and cabbage, cover with gauze on top, leave in a warm place for fermentation for about a month.
Then we remove the gauze, close it with nylon lids and send it to the basement until winter.
Recipe 3. Pickled tomatoes with cabbage for the winter
Another good recipe. We will need:
1 kg of cabbage;
. 2 pcs. Sweet pepper;
. 1 kg of tomatoes;
. 2 pcs. onion.
For marinade:
100g sugar
. 250ml vinegar
. black pepper and
. fragrant peas,
. 50 g of salt.
How to cook:
We choose tomato varieties that are good, elastic with a thin skin and fleshy. We thoroughly wash the tomatoes and cut them into slices, chop the cabbage, remove the heads of cabbage, peel the bell peppers from the seeds and cut into strips.
Onion cut into rings or half rings, if very large. All peeled and washed vegetables are sent to an enameled pan or bowl, put under pressure for 10-12 hours.
You can cover with a lid and put a brick on top. While the vegetables release juice, wash and sterilize the jars well. Then drain the juice, add sugar, vinegar and pepper, mix.
We put the pan on a small fire and cook for 10 minutes. We scatter on the banks and roll up with metal lids for the winter. We wrap the finished canned food with a blanket and keep it until completely cooled, and then send it to the basement.
It's so easy to cook salted tomatoes with cabbage for the winter for the whole family. Enjoy your meal!
Tomatoes with cabbage for the winter not every family prepares, because not everyone is used to combining these 2 products. However, we strongly recommend that you try a few recipes to get a taste of the preparation and prepare it for your family every year.
Salads with cabbage, tomatoes for the winter
"Hungarian Rhapsody"Ingredients:
Cabbage head - 1 kg
- medium bulb - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- granulated sugar - 0.5 cups
- acetic acid
- allspice and black peppercorns
- coarse salt - 2 large spoons
Cooking steps:
Select elastic and juicy fruits with a delicate skin. Wash them, crumble them into slices. Finely chop the cabbage head, cut out the stalk. Chop the pepper into strips. Cut the onions into strips, rings or half rings. Mix the vegetables in a large container, put a heavy oppression on top, let stand for 12 hours. As oppression, you can use a pan filled with liquid, a clean stone or a cast-iron weight. After the contents begin to give juice, drain it, combine with sugar, acetic acid, salt, add spices, stir and pack. It remains only to cork the seams and, after cooling, transfer them to a storage place.
Make one more recipe.
Salad with onions
You will need:
Cabbage head - 300 g
- onion - 2 pcs.
- fresh tomatoes - 1 kg
- granulated sugar, salt - a small spoonful
- acetic acid - 5 tablespoons
Cooking steps:
Chop the cabbage head into square slices. Peel the onion, chop into half rings, mix with cabbage. Wash tomatoes, cut into quarters, mix with vegetables. Stir, combine with vinegar, granulated sugar, a glass of boiled chilled water, let stand for one hour. Transfer to jars, lightly tamp, mix with the rest of the marinade. Cover with lids, put for sterilization in cool water. After the liquid in the container boils, sterilize for 20 minutes. Keep workpieces cold.
Recipes for tomatoes with cabbage for the winter
Required products:Allspice
- black peppercorns
- dill (or dry seeds)
- laurel leaf
- peeled garlic clove
- horseradish root
- tomatoes
- cabbage leaves
Cooking:
You can also include a few currant and cherry leaves in the recipe, and instead of horseradish root, take its leaves. Chop tomatoes and cabbage into large pieces. Make a brine filling: dissolve 2 tablespoons of kitchen salt in a liter of water. Pour hot brine over vegetables. Cover the top with gauze. The brine needs to be changed from time to time. It is advisable to cover the top with a lid so that the fermentation process begins. Take the workpiece to the balcony or to the basement. After 1-1.5 months, vegetables can be eaten.
They just turn out amazing.
Pickled tomatoes with cabbage in jars
Required products:
cabbage leaves
- carrot
- garlic
- horseradish
Cooking:
Arrange the washed tomatoes and cabbage in three-liter containers, and then proceed to prepare the brine filling. To do this, combine 250 g of salt, the same amount of sugar and 10 liters of water. Boil, fill the containers with hot brine, cover with gauze cloth on top, leave in a warm room so that the workpiece begins to ferment. Remove the gauze, cover with nylon caps, take it to the basement for storage.
Prepare and.
Here's another interesting variation:
Ingredients:
Onion - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- cabbage head - 1 kg
For the marinade filling:
Salt - 50 g
- sweet pea
- black pepper
- acetic acid - 250 ml
- granulated sugar - 90 g
Cooking steps:
Choose good tomatoes. They should have a thin and elastic skin. Wash the fruits thoroughly, chop the slices, chop the cabbage heads. Remove the stems from them. Peel the bell pepper, chop into strips. Chop the onion in half rings. Send the prepared vegetables to an enameled bowl or pan, put under pressure for 10 hours. Cover with a lid, put a brick on top. While the fruits release juice, thoroughly wash and ignite the jars. Drain the juice, add granulated sugar, pepper, acetic acid, stir. Move the container to low heat, cook for 10 minutes. Arrange in jars, cork with metal lids. Wrap the finished canned food with a blanket, hold until it cools and send it to the basement.
Prepare and.
Recipe with sugar and onions
Ingredients:
Fresh tomato - 1 kg
- large onion - 2 pcs.
- acetic acid - 5 tablespoons
- salt - 1 large spoon
Cooking steps:
First, clean and ignite the seaming containers. For this purpose, it is very convenient to use the oven. Banks are placed here still wet. 150 degrees will be enough for sterilization. Dishes should be in the oven for no more than 10 minutes. Boil the lids in boiling water for 10 minutes. Peel the vegetables, get rid of the ponytails, wash thoroughly.
Chop the tomatoes into small slices, the onion into quarters, cabbage leaves into square pieces. Mix vegetables in a large bowl or saucepan. Add granulated sugar and salt, enter acetic acid. Add a glass of boiled, but not cool water. Stir the contents, let the mixture stand for exactly an hour, so that the juice comes out. As soon as an hour has passed, spread the resulting workpiece into jars, fill with the remaining brine. Roll up the salad under the covers, put it in the closet.
Try and .
Pickled vegetables
Ingredients:
Medium cabbage head
- bay leaf, any spices
- garlic head - 3 pcs.
- tomatoes - 2 kg
- water - 9 liters
- allspice - 12 pcs.
- water - 9 liters
- coarse salt
- granulated sugar - 3 pcs.
Cooking steps:
Wash the jars thoroughly with the addition of soda (no need to sterilize). Finely chop the cabbage leaves. Rinse the tomatoes. Lay the selected components: garlic, spices, dill inflorescences. Lay vegetables in layers. You need to start with cabbage and finish with it. Make a brine: dissolve salt with granulated sugar in boiling water, let it boil for 10 minutes. Divide the brine equally, pour into two pans. Pour jars with boiling brine 2 times, add vinegar for the third time, finally fill with boiling water, cork. The second container is necessary precisely in order to make the final filling and replenish the missing amount of liquid.
And has a special taste.
Sauerkraut with tomatoes
You will need:
Garlic
- tomatoes
- sugar with salt
- late cabbage
- carrot
Cooking:
Chop cabbage leaves. Cut carrots into long sticks, chop on a special grater designed for Korean salads. Stir in chopped vegetables. Remove the stem attachment points from the tomatoes. Place a garlic clove into the resulting hole (slightly pressing it). Fill in layers, layering with tomatoes and carrots. The top of the container should be filled with cabbage slices. Make a brine: dissolve 2 tablespoons of salt and granulated sugar in a liter of water. Ferment the cabbage for 3-4 days, leaving it at room temperature. Cover with a nylon lid, put it in the cellar or refrigerator shelf.
horseradish recipe
Ingredients:
Horseradish root? PCS.
- garlic - ? glasses
- half a cabbage
- cherry, currant, horseradish leaves
- clean drinking water - 1 liter
- coarse salt - 2 large spoons
- allspice peas
Cooking steps:
Chop the cabbage into large pieces, remove the stalk. Make a brine: dilute salt in boiling water. Put the tomatoes with cabbage in jars or an enamel pan. Pour hot, but not boiling brine! Close the top of the container with a gauze cloth and a lid. Be sure to provide airflow so that the vegetables can "breathe". The fabric should be changed periodically. Take the pan to the cellar or to the balcony. It will take about a month for perfect fermentation.
Salad with sweet peppers and carrots
You will need:
Parsley with dill
- carrot
- onion
- tomatoes
- sweet pepper
- cabbage head
- acetic acid
- salt with spices
- laurel leaf
Cooking steps:
Chop the cabbage, chop the tomatoes into large pieces. Cut the peppercorns into narrow strips lengthwise. Rub the carrot, chop the onion into half rings, chop the greens. Combine vegetables in one container, add bay leaf, spices. Move the container to the stove, boil the salad for 10 minutes after the start of boiling. At the very end, add vinegar and vegetable oil. Sterilize jars with lids in advance. To this end, hold them for 12 minutes in boiling water. After seaming and cooling, inverted, transfer to a special place for storage.
Cucumbers with tomatoes, cabbage for the winter
Required products:Luchok - ? kg
- carrot - 0.5 kg
- kilogram of cucumbers
- granulated sugar - 25 g
- tomatoes - 0.5 kg
- sweet pepper - 0.5 kg
- table salt - 50 g
- acetic acid - 75 ml
- vegetable oil - 200 ml
- sweet pepper - ? kg
Cooking steps:
Wash vegetables well and clean. Pepper with onion chop into strips. Chop the cabbage into small strips. Blanch the tomatoes, cut into slices. Free the carrots from the cucumber from the peel, crumble into thin straws. Put the vegetables in a container, mix with sugar, vegetable oil and acetic acid. Stir gently, simmer for 3 minutes. As soon as the time has elapsed, arrange in calcined jars, send for 5 minutes for sterilization. Roll up the containers for the winter immediately. Turn upside down to cool. In order for the cooling to take place slowly, do not forget to wrap the rolls in a warm blanket.
Tomatoes and cabbage are a great vegetable combination. Preparations from these vegetables are tasty, original and fragrant. They can be safely placed on the dining table and treated to family and friends. We are sure that they will appreciate them and ask to prepare more for the next year.
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 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 the 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 fragrant 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.
Arrange vegetables in 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.
