Without sauerkraut, pickled, salted cabbage it is impossible to imagine a Russian table.

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

Every housewife must learn to salt cabbage for the winter. You can cook cabbage soup, soup, borscht and stew from cabbage prepared in the fall, prepare 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 in a hunt to eat just like that, with brown bread.

Cabbage with tomatoes for the winter - general principles of preparation

Salting, souring or pickling cabbage with tomatoes for the winter is much more interesting than simply rubbing chopped leaves with salt and carrots. In addition to the undoubted benefits, this option of harvesting will allow you to get at least seven to eight, or even ten to 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, pungency 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, pepper and herbs are most often used. But if you add Bulgarian pepper and horseradish, apples and soaked cranberries to the workpiece, the taste of cabbage will open up brighter, and the dish itself will acquire an individuality. If you consider that not only white-headed, but also colored, red-headed, Savoy, Brussels sprouts and kohlrabi are ripening in the gardens, the number of recipes becomes very impressive.

Various methods of processing cabbage head. It is chopped, cut into large pieces into pieces, cut into squares, salted with a whole head of cabbage. Tomatoes take whole, cut into pieces, cut into rings. Before salting, vegetables should be washed, cleaned of stalks, seeds and husks. To cool cans that are hot sealed, they should be lidded down under a warm blanket.

Pickled cabbage with tomatoes for the winter in a jar

The simplest option for harvesting cabbage with tomatoes for the winter will surely become one of the most beloved recipes for a novice housewife. Such a workpiece does not deteriorate in room conditions (it can easily stand under a bed or in a pantry for up to two years), requires a minimum of ingredients and preparation time. Yes, and banks do not need to sterilize!

Ingredients:

The average head of cabbage;

Two kilograms of tomatoes;

Three to four heads of garlic;

Favorite spices and bay leaves;

10-15 peas of allspice;

9 liters of water;

Three glasses of sugar;

A glass of coarse or medium salt.

Cooking method:

Rinse cans well with soda, but do not sterilize.

Shred cabbage thinly.

Wash the tomatoes.

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

Lay cabbage and tomatoes in layers, starting with 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, add vinegar to the brine for the third time, pour over completely and cork.

The second pan with brine is needed specifically for the third final pouring to supplement the missing amount of liquid.

Sauerkraut with tomatoes for the winter

Cabbage with tomatoes for the winter can be prepared without vinegar. The aroma of the workpiece will not be sharp, and fresh carrots and garlic will make the taste sweet. 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 the borscht taste amazing, but it will also be good with vegetable oil.

Ingredients:

Late cabbage;

Tomatoes

Carrot;

Cooking method

Finely chop the cabbage.

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

Stir the cabbage and carrots.

In tomatoes, remove the attachment site of the stem. Place a clove of garlic in 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 a brine: in a liter of boiling water, dissolve two tablespoons of sugar and salt.

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

Cover with a nylon cover 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 pickling, you will get a stunningly fragrant dish with a light bitterness. Horseradish is one of the vegetables traditional for Slavic cuisine. Its bitter pungent taste gives cabbage and tomatoes a special freshness and crispness for the winter. The ingredients are indicated arbitrarily, adhering to certain proportions is not necessary.

Ingredients:

Cabbage (1-2 heads of cabbage);

Tomatoes (a kilogram or two);

Half a large horseradish root;

Half a glass of garlic (more or less possible);

Peas of black and allspice;

Bay leaf (optional);

Leaves of cherry, currant, horseradish (optional);

Liter of clean drinking water;

Two large spoons of medium or coarse salt.

Cooking method:

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

Prepare the brine by dissolving the salt in boiling water.

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

Close the container with gauze and a lid on top, providing an air flow so that cabbage with tomatoes does not “suffocate”. A gauze napkin will periodically have to be changed.

Carry a pot or jar in the cellar, on the balcony, in 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 fermented cabbage in this way with tomatoes 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 was to the liking of Russian white cabbage. Recipe for cabbage with tomatoes for the winter “Hungarian Rhapsody” does not contain water, so the taste is sharp, sweetish-sour.

Ingredients:

A kilogram of cabbage;

Two large bell peppers;

A kilogram of tomatoes;

Two medium onions;

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 a delicate skin. Wash and cut the fruits into slices.

Thinly chop the cabbage, cut the stalk.

Berets cut into strips.

Onions cut into half rings or rings.

Vegetables should be removed in a large enameled pan, heavy oppression should be placed on top and left for 12 hours. As oppression, you can use a washed stone, a pan with 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, remove it with sugar and vinegar, add salt.

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 cabbage can become the heroine of the recipe. An excellent winter snack can be prepared from cauliflower with tomatoes for the winter. Original sweet taste perfectly complements meat and vegetable dishes.

Ingredients:

A kilogram of cauliflower;

A kilogram of juicy red tomatoes;

A spoonful of sugar;

One and a half tablespoons of vinegar 9%;

Six peas of pepper;

A spoonful of caraway seeds;

Bay leaf;

Two tablespoons of coarse salt.

Cooking method:

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

Disassemble the cabbage on the hobbies, pour cold water for half an hour.

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

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

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

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

  Cabbage with tomatoes for the winter "Pikant"

Ingredients:

A kilogram of green tomatoes;

A kilogram of thick cabbage;

Three medium onions;

One or two bell peppers;

Half a glass of sugar;

A glass of vinegar 9%.

Cooking method:

Chop the cabbage.

Cut green tomatoes into thin slices.

Pepper cut into long sticks.

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

Arrange vegetables in banks. On top, adjust the gasket from wooden sticks laid crosswise so that the vegetables are covered with brine. Sterilize the banks.

Cabbage with tomatoes for the winter "Winter Dawn"

The cabbage, pickled with beets, green tomatoes, carrots, garlic and fresh herbs, turns out not only very tasty, crispy, but also stunningly beautiful. Beetroot juice gives the appetizer a beautiful ruby \u200b\u200bcolor, beets and tomatoes - a delicate original taste.

Ingredients:

Head of cabbage;

Two small or one large beet;

Two medium carrots;

Head of garlic;

A kilogram of green tomatoes;

Coarse rock salt;

Half a glass of table vinegar.

Cooking method:

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

Transfer cabbage into a wide basin, sprinkled with salt to taste, and set on top of oppression. Leave for half an hour.

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

Rub the beets and carrots on a medium or large track.

Cut greens.

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

Slice the tomatoes into slices.

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

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

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

Winter cabbage with tomatoes - tips and tricks

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

For winter, it is better to salt cabbage with tomatoes with coarse rock salt. Iodized salt will ruin the salting: it will make the cabbage soft, “boiled”. The standard amount of salt for the preparation of 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 crunch. If you can refuse a bitter root, then carrots are necessary. If you chop it very thinly, the cabbage will retain white color.

Together with tomatoes, cabbage can be pickled with apples, cranberries, cranberries, plums. They give piquant sourness.

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

Step 1: Prepare the cabbage.

Peel a large cabbage head from the top dried leaves, rinse, then divide into two or four equal parts, depending on how you prefer to cut, and remove the stump. Purified and prepared in this way, the head of the cabbage can only be chopped with very small stripes.

Step 2: Prepare the tomatoes.

Tomatoes, as well as for any other harvesting, should be ripe, dense, without damage and broken places. Rinse the tomatoes properly, dry them, remove the seal on the crown, and then cut the vegetables into pieces of any size. I often have wedges.

Step 3: Prepare the pepper.

For bell pepper, remove the stalk 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 pepper.

Step 5: Prepare the onion.

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

Step 6: Stew the vegetables.

Before stewing, let the vegetables stand together. That is, mix them in a large container, add salt, granulated sugar, vinegar and vegetable oil. Mix well, just don’t crease, and leave on 40-60 minutes.
Pour the vegetable salad into the pan, put everything on medium heat and bring to a boil. As soon as the vegetables boil, reduce the heat to a minimum, close the lid and simmer everything for 20 minutes. Just do not forget to mix them sometimes so that nothing burns.

Step 7: Preserve the cabbage tomatoes for the winter.

While the vegetables are stewing, heat the jars, you do not need to sterilize them, you just need to heat them.
Transfer the prepared tomato and cabbage salad into hot jars and tightly close the lids. Wrap with a blanket or kitchen towels, turn over and leave until completely cooled. Then everything is as always. The cooled cans with blanks are flipped back upside down, untangled and sent to stand in a dark place with other supplies for the winter.

Step 8: Serve the tomatoes with cabbage.

Tomatoes with cabbage, harvested for the winter, rescued me 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 the side dish to make the hotter even tastier. Thirdly, guests are always delighted with such treats on the festive table. And who will refuse a salad of tomato and cabbage, it’s so delicious!
Bon Appetit!

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

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

For harvesting, it is best to choose late cabbage.

My mother-in-law always treats us with delicious tomatoes and pickled cabbage salad. The most interesting thing is that vegetables are from one can. Last year, I first made tomatoes with cabbage for the winter. It turned out very tasty and my family approved, said: “You’ll just lick your fingers!” Cooking vegetables is easy. My recipe with step by step photos will help you with this. It is enough to take forks of late cabbage. Early by this time is already departing, and too soft, but we need a juicy, crispy. Of this will be good. Tomatoes are red, moderately ripe and hard. The number of products is calculated per one liter can.

Ingredients:

• cabbage - 1/4 head of cabbage;
• medium-sized tomatoes - 500 grams;
• granulated sugar - 30 grams;
• 9% vinegar - 30 milliliters;
• allspice peas - 6-8 pieces;
• table salt - 10 grams;
• carrots - 0.5 pieces;
• bay leaf - 2 pieces;
• water - 1 liter.

How to cook cabbage with tomatoes for the winter

Peel the cabbage from the top integumentary leaves and divide the head in half. Chop the halves with neat chips. I do this with a shredder. The feathers are smooth and beautiful. If you wish, you can chop a head of cabbage with a sharp knife, the taste will not suffer from this. Peel the carrots and grate, mix it with cabbage.

Sort the tomatoes, discard the immature and damaged. Taken use for juice. Rinse the selected fruits and place in a wide bowl to a little glass of water.

While doing tara. Wash jars with a small pinch of baking soda and place under sterilization for steam sterilization or in another convenient way. If you have a microwave, use it. Boil metal caps for 4-5 minutes. In the cooled cans, at the bottom, put part of the cabbage slices with carrots, put pepper and bay leaf on top.

Lightly condense the cabbage and place the tomatoes. Repeat the layers starting with white cabbage shavings. Form the thickness of each row as you wish, because it should be not only tasty, but also beautiful.

After you have finished laying vegetables, pour boiling water into jars, cover with lids and let stand for a quarter of an hour. Drain the vegetable syrup, add coarse salt and sugar and boil the marinade.

Pour into vinegar.

Pour boiling pickled vegetables and roll.

Turn the cans over, check for leaks and wrap them up.

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

And it was not in vain that our ancestors treated themselves to cabbage pickles and pickles, replenishing them with a lack of vitamin C in the body (when they did not know about the existence of citrus fruits). Harvested cabbage with tomatoes for the winter, with apples, paprika and other additives; but in this case we will focus specifically on the tomato version, which is much more interesting than just shredded leaves with carrots.

Tomatoes, by the way, diversify the taste of cabbage snacks. We can say that the proposed harvesting is almost a ready-made semi-finished product for vinaigrette, borsch or lean soup. Although not as simple as it seems, many housewives became interested in her.

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

What tricks are possible when harvesting cabbage:

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

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

Ordinary white can be replaced with Brussels, Savoy, and red, which further expands the range of recipes.

Influences the way the preparation of forks. They are cut into pieces (larger or smaller), chopped with straws and even harvested whole (in case of pickling).

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

Delicious cabbage with tomatoes for the winter: pickling

Jar pickling is the easiest way to harvest vegetables. It will certainly appeal to households and will become a favorite snack in the cold. This preservation can be stored in a warm room (in a room under a bed or in a home pantry) and requires a small set of ingredients for cooking. In addition, seaming cans do not need to be sterilized!

Ingredients for snacks will be:

1 head of cabbage,

2 kg of tomatoes

3 heads of garlic,

9 liters of bottled water,

A glass of coarse salt

3 cups sugar

Sweet pepper,

Tomatoes with cabbage for the winter is a brilliant work of culinary art. We do not just stuff cabbage with tomatoes into the jar, but we stuff them nicely, then we add salt and lock it 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.

To fill:

• 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 “ass” and take out all the flesh with a teaspoon.
2. Tip: Use tomato pulp to make tomato puree, or juice! In this recipe we will no longer need it.
3. Chop cabbage like on borscht, grate carrot on a coarse grater.
4. Tightly ramming the stuffing into the tomatoes!
5. Put stuffed tomatoes in a pan. You can safely lay tomatoes in two or three layers.
6. In cold tap water, mix salt and sugar well.
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, transfer the tomatoes into a jar, strain the pouring through cheesecloth, pour the tomatoes in the jar, close the capron lid and in the refrigerator or cellar for storage.

Canned tomatoes with cabbage turn out to be 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.