Tomatoes and cabbage for the winter. Homemade recipes

Canning tomatoes for the winter continues, so hello dear housewives. I described the twist recipes in the article that I make myself from year to year. How to pickle, especially red fruits are sweet and tasty, I learned throughout my life, that is, time-tested. And most importantly, simple, no sterilization, aspirin, in your own tomato juice, without vinegar.

Tomatoes with cabbage

1. Tomatoes.
2. Cabbage.
3. Salt.
4. Sugar.
5. Garlic (possibly without it).
6. Sweet pea.
7. Horseradish (if available).
8. Vinegar essence.

Progress

• It is advisable to prepare the jars in advance. Wash as usual (with baking soda, detergent), rinse well, turn upside down to drain.
• Meanwhile, prepare vegetables for placing in glass containers.
• Sort the fruits, wash them, leave to dry. While they are drying, we are working on other ingredients.
• I choose medium cabbage varieties. It is neither soft nor hard, just what you need. In general, whatever you have will do. The selected vegetable must be chopped and placed on the bottom, approximately three centimeters.

• Add garlic, sweet peas. If you have horseradish root (I only put horseradish leaves in cucumbers).
• I put it in a glass bottle loosely, without stuffing it. So that the fruits are intact without deformation.

Marinade for 1 liter

1. Sugar 3 tbsp. l. with top (how long it holds).
2. Salt 1 tbsp. l. with a small tubercle.

There are 2 options for filling with marinade. Namely: single and double. Believe me, it depends on courage and experience. Remember that all housewives have their own habits and intuition.

I poured it both ways. They stand transparent until we eat them. But my advice! If you are unsure, roll up one jar to try. But next year, feel free to use the already proven method. The technique, how and how many times to fill is described.

Final stage. Add vinegar 1 tablespoon 70% per 3-liter jar. Roll up, wrap on the side or upside down. If you lay the fruit loosely, then thin white ribbons easily rise to the top. Then you will get a magical, snowy look of canned tomatoes and cabbage.

Experiment failed

I decided to experiment, twist the tomatoes with cabbage, put salt and sugar in a container without boiling. The experiment was a failure; after cooling it became cloudy, but the lid was still intact (in three days it would definitely have fallen off). Knowing that it would swell and definitely break, I didn’t wait for the sad moment and opened it for everyone to eat for lunch.

The vegetables are still sweet, just a day has passed, the taste is amazing, I can’t describe it, you just have to try it, the cabbage is crunchy, the marinade was useful for okroshka. So, everything was very tasty, it was a great success.

By the way, this method justified itself in another recipe

Tomatoes in tomato

I really like tomatoes in tomato sauce without vinegar. It's very easy to roll according to my recipe. Prepare the filling from ripe fruits.

I use a mixer, just like 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 needs to be strained through a colander; it is easier to grind the thick mixture with a blender (the bones will also become smaller). You can leave it as it is, then put less vegetables in the jar, shake slightly when pouring. I got ahead of myself, let's continue.

Mix the crushed liquid with the rest of the juice and put the pan on the fire. Cook for at least 40 minutes, stirring occasionally, otherwise it will burn, especially if it’s thick.

While it is cooking, put plain water on the fire and begin the stage of filling the container with already clean tomatoes. I love garlic, I always add it, you can add horseradish root, it will be more fragrant. Pour boiling water over the fruits to the very top and cover with a lid to warm for 5 minutes. Drain, no need.

Into boiling tomato for 5 minutes. until ready, add salt and sugar (1 to 2 or 1 to 3), taste to see what you like (sweet-salty). We throw bay leaf and allspice into it for flavor, then take it out. Pour the finished tomato (40 minutes) into jars and roll up, wrap for 24 hours. Remember, vinegar is not needed, the tomatoes are pickled in their own juice.

With grapes

I did it as a test. A handful of grapes without branches, thrown on top. They were distributed throughout the bottle like emeralds. It turned out beautifully. I poured boiling water over it and poured marinade over it. In winter I’ll determine how it tastes. Added garlic and allspice.

Conclusion

My recipes for canning tomatoes for the winter can be counted on one hand. But I collected them, refined them, checked them year after year, and the assessment was given by those who ate them. And you, dear ladies, will have to take my word for it that everyone likes it.

In the kitchen, every housewife is a sorceress; she adds a combination of different ingredients (carrots, currants, zucchini, bell peppers) and the result is masterpieces with a variety of flavors. Create, everything is in your hands.

Now it’s easier for me to share my spinning experience, you will have it within walking distance, so bookmark the blog.

I'll twist it and add some chopped greens with mustard. And, a recipe for sweet vegetables with vinegar without sterilization and aspirin has already been described.

Listen to what the popular hit "Tom Walker - Leave a Light On" is about.

My son translates almost word for word, it’s not me, but his fans who speak.

Take care of your health and love your loved ones!

We clean the head of cabbage from wilted leaves and cut it in half. Shred into strips, as for first courses or salads. You can chop it coarsely, but the jar will not be filled so tightly and besides, not everyone likes pickled cabbage cut into pieces.

We wash the tomatoes and set aside the crushed ones (they are good for juice or salads).

In a cleanly washed and scalded jar, put a sprig of dill with herbs, throw in bay leaf, garlic, a ring of hot pepper or a few black peas.

Place a few tomatoes and add a handful of shredded cabbage, as in the photo. Firm the cabbage with a spoon or hand. Place the tomatoes again, cover with cabbage and fill the jar to the top.

Pour a liter of water into a saucepan and boil. Add salt and sugar, boil again until the spices dissolve and add vinegar.

After removing the marinade from the heat, immediately pour it into jars. For one liter jar you will need about a glass of marinade, depending on the density of the cabbage and tomatoes.

Covering the lids (without screwing them on), place the jar in a deep pan, placing a towel under the bottom. We sterilize liter containers for 15 minutes, 700 gram containers for 10 minutes.

We take out one at a time and immediately screw it on or roll it up with a machine. We cover, leave the jars for a day, after which we put them away for storage in a dark, cool room. Good luck with your preparations!

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

Our ancestors also restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were unavailable in those days for obvious reasons). Just in the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If you ferment or marinate it with tomatoes, onions, peppers, apples, you can get options that are much more varied in taste and beneficial properties.

Every housewife should learn how to salt cabbage for the winter. From cabbage harvested in the fall you can cook cabbage soup, soups, borscht and stews, prepare vinaigrettes and salads, bake pies and fry pies. Seasoned with aromatic sunflower oil, mixed with thin onion rings, it can become a separate dish. You can serve it with boiled potatoes, chopped meat, or eat it just like that, with black bread.

Cabbage with tomatoes for the winter - general principles of preparation

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

Cabbage and 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 the sourness and aroma.

To enhance the aroma and taste of cabbage and 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 pickled cranberries to the preparation, the taste of the cabbage will reveal itself brighter, and the dish itself will acquire individuality. If you consider that not only white cabbage, but also cauliflower, red cabbage, Savoy, Brussels sprouts and kohlrabi ripen in gardens, then the number of recipes becomes very impressive.

There are various ways to process cabbage heads. It is chopped, cut into large pieces, cut into squares, and salted with a whole head of cabbage. Tomatoes are taken whole, cut into pieces, cut into rings. Before pickling, vegetables need to be washed and removed from stalks, seeds and peels. Hot-sealed jars should be cooled with the lids down under a warm blanket.

Cabbage with tomatoes for the winter, marinated in a jar

The simplest option for preparing cabbage and tomatoes for the winter will certainly become one of the most favorite recipes for a novice housewife. This preparation does not deteriorate in room conditions (it can easily stand under a bed or in a pantry for up to two years) and requires a minimum of ingredients and preparation time. And the jars don’t 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.

Chop the cabbage thinly.

Wash the tomatoes.

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

Layer the cabbage and tomatoes in layers, starting with the cabbage and ending with the same.

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

Fill the jars with boiling brine twice, add vinegar to the brine the third time, fill completely and seal.

The second pan with brine is needed precisely for the third final filling, in order to supplement the missing amount of liquid.

Pickled cabbage with tomatoes for the winter

Cabbage and tomatoes for the winter can be prepared without vinegar. The aroma of the preparation 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 on the table as a separate snack. Sauerkraut will not only make the borscht taste amazing, but it will also be good with vegetable oil.

Ingredients:

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

Cooking method

Finely chop the cabbage.

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

Stir in cabbage and carrots.

For tomatoes, remove the stem attachment point. Place a clove of garlic in the resulting hole, pressing it slightly, 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 the 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 bitterish, pungent taste gives cabbage and tomatoes a special freshness and crispness for the winter. The ingredients are indicated arbitrarily; it is not necessary to adhere to certain proportions.

Ingredients:

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

Cooking method:

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

Prepare the brine by dissolving the salt in boiling water.

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

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

Take the pan or jar into the cellar, onto the balcony, into the basement - into the cold.

In order for cabbage to ferment perfectly, you need to wait at least a month and then actively use it. The fact is that cabbage and tomatoes fermented in this way cannot be 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 always included in traditional Hungarian dishes. 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 sharp, sweet and sour.

Ingredients:

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

Cooking method:

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

Finely chop the cabbage and cut out the stalk.

Cut the beret into strips.

Cut the onions into half rings or rings.

Place the vegetables in a large enamel pan, place heavy pressure on top and leave for 12 hours. As a pressure, you can use a washed stone, a pan of water of a smaller diameter, or a cast iron weight, placing it on a plate or board.

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

Return the juice to the pan, simmer its contents over low heat for 10 minutes, pour into jars and seal.

Cabbage with tomatoes for the winter “Original”

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

Ingredients:

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

Cooking method:

Peel the tomatoes and turn into a thick puree using a sieve.

Cut the cabbage into pieces and cover with cold water for half an hour.

Boil the cabbage in a new portion of water along with bay leaf and caraway seeds for no more than five minutes after boiling.

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

Place the boiled cabbage inflorescences in jars, add the juice of grated tomatoes to the neck and place them in a pan of boiling water for sterilization.

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

Cabbage with tomatoes for the winter “Picant”

Ingredients:

• kilogram of green tomatoes;
• a kilogram of dense cabbage;
• three medium onions;
• 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.

Cut the pepper into long pieces.

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

Place vegetables in jars. Apply a seal on top 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 turns out not only very tasty and crispy, but also stunningly beautiful. Beetroot juice gives the appetizer a beautiful ruby ​​color, beets and tomatoes give it a subtle original taste.

Ingredients:

• head of cabbage;
• two small or one large beets;
• two medium carrots;
• greenery;
• 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.

Place the cabbage in a wide bowl, sprinkle with salt to taste, and place pressure on top. Leave for half an hour.

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

Grate the beets and carrots on a medium or coarse track.

Chop the greens.

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

Cut the tomatoes into slices.

Place tomato slices, garlic, vegetables in a jar in layers, lightly pressing them to compact them.

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

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

Cabbage with tomatoes for the winter - tricks and useful tips

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

It is better to salt cabbage and tomatoes with coarse rock salt for the winter. Iodized salt will spoil the salting: it will make the cabbage soft, “boiled.” The standard amount of salt for preparing brine is a tablespoon per liter of liquid. If cabbage is salted dry, that is, without brine, using 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 finely, the cabbage will retain its white color.

Along with tomatoes, cabbage can be pickled with apples, lingonberries, cranberries, and plums. They give a piquant sourness.

The top large leaves that do not go into pickling do not need to be thrown away. They need to be placed on the bottom of a saucepan 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 and salted cabbage. Our ancestors also restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were unavailable in those days for obvious reasons). Just in the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If...

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Step 1: Prepare the cabbage.

Peel a large head of cabbage from the top withered leaves, rinse, then divide into two or four equal parts, depending on how it is more convenient for you to cut, and remove the stalk. The head of cabbage, cleaned and prepared in this way, will only need to be chopped into very small strips.

Step 2: Prepare the tomatoes.

Tomatoes, as for any other preparation, must be ripe, firm, without damage or broken places. Wash the tomatoes thoroughly, dry them, remove the seal at the top, and then cut the vegetables into pieces of any size. For me most often these are wedges.

Step 3: Prepare the pepper.

Remove the stem of the bell pepper along with the seeds. Rinse the vegetable inside and out and cut it into thin strips or small cubes.

Step 4: Prepare the carrots.

Peel the carrots, rinse and chop with a grater or cut into small cubes, just like peppers.

Step 5: Prepare the onion.

Peel the onion, rinse with cold water and cut into half rings, feathers or cubes.

Step 6: Stew vegetables.

Before stewing, let the vegetables sit together. That is, mix them in a large container, add salt, granulated sugar, vinegar and vegetable oil. Mix well, just do not knead, and leave for 40-60 minutes.
Pour the vegetable salad into a saucepan, place everything over medium heat and bring to a boil. As soon as the vegetables boil, reduce the heat to low, close the lid and simmer everything for 20 minutes. Just remember to stir them occasionally to prevent anything from burning.

Step 7: Canning tomatoes and cabbage for the winter.

While the vegetables are stewing, heat the jars; there is no need to sterilize them, you just need to heat them.
Transfer the prepared tomato and cabbage salad into hot jars and close the lids tightly. Wrap in a blanket or kitchen towels, turn over and leave until completely cool. Then everything is as always. We turn the cooled jars with the blanks back upside down, unwrap them and send them to stand in a dark place with other winter supplies.

Step 8: Serve tomatoes with cabbage.

Tomatoes and cabbage, stored for the winter, have helped me out more than once. Firstly, you can quickly open the jar and put the salad on the table as a light snack. Secondly, you can add it to a side dish to make the hot dish even tastier. Thirdly, guests are always delighted with such treats on the festive table. And who can refuse a tomato and cabbage salad, it’s so delicious!
Bon appetit!

To taste, you can add hot chili pepper to the salad or season the preparation with regular black pepper.

Tomatoes and cabbage prepared for the winter can be eaten the very next day.

For harvesting, it is best to choose late cabbage.