Ingredients for harvesting cauliflower for the winter:

• Cauliflower one kilogram
• Salt 3 tablespoons
• tomatoes one kilogram
• vinegar 100 grams
• garlic two medium heads
• sweet pepper 5 tricks
• vegetable oil 100 grams
• sugar
• parsley 50 grams

Cauliflower for the winter in tomato - how to cook:

Prepare cauliflower: take 1 head and disassemble it into small inflorescences. Note that in this recipe the amount of all ingredients is calculated on approximately 1-1.3 kg of cauliflower.

Put the water in the pan on the fire. Put the inflorescences into boiling water, add salt to taste. Cook the vegetable for about 5 minutes.

Now prepare the fill. Wash tomatoes thoroughly with cool water. Cut into slices and mince. It turns out tomato puree. Put it in a deep pan.

Peel the garlic, wash and chop it in any way convenient for you. Bulgarian pepper washed, cleaned from seeds, stems and cut into small cubes. Parsley should be well washed, dried and finely chopped.

In the tomato paste, add vinegar. Chopped garlic, chopped sweet pepper, vegetable oil, salt and granulated sugar, and previously prepared greens.

Get a skimmer cabbage with water.

We send inflorescences in a tomato-vegetable mixture. Put the saucepan on a medium heat and wait for it to boil.

We cover the contents of the pan with a lid, Tomom cabbage in a tomato for exactly 20 minutes on a very small fire.

Then immediately need to decompose the inflorescences in tomato fill in banks. Corking in the standard way of twisting.

The fact that the banks for the preservation of cauliflower in tomato must first be sterilized, knows every hostess.

Differs in easy structure and gentle taste. Therefore, it is often used as a basis for preparing tasty and healthy dishes. But, unfortunately, like any other vegetables, it grows only in summer. To preserve most of the crop, cabbage is processed in several ways, including freezing and canning. This publication presents a selection of the most interesting cauliflower recipes in tomato for the winter.

Base case

This easy-to-cook dish consists practically of vegetables and spices alone. It can be a great self-starter. And if you wish, it will make an excellent side dish for meat or a good basis for cooking soups. To stock up cauliflower in a tomato for the winter, you will need:

• 3 kg of ripe juicy tomatoes.
• A pair of tablespoons of vinegar.
• 5 kg of cauliflower.
• ½ cup drinking water.
• A couple of tablespoons of salt.
• 2 cups sugar.

Step-by-step instruction

Washed and chopped tomatoes are laid out in a saucepan, poured with water and sent to the stove. Tomatoes are stewed over a minimum heat for ten minutes from the moment the liquid boils. Then they are ground through a sieve, combined with sugar, salt, vegetable oil and returned to the included burner. As soon as the juice boils, soaked cabbage inflorescences are dipped into it and boiled all together for five minutes. At the final stage, vinegar is poured into a common saucepan and the fire is turned off. To keep the cauliflower in the tomato for the winter, it is still hot laid out in sterile glassware, rolled, cooled and placed in the pantry.

Option with carrots

Since this dish is multicomponent, it can be classified as vegetable salads. The composition contains only healthy ingredients, so it can be offered not only to older, but also to younger members of the family. Moreover, it has a fairly presentable appearance and will be a worthy decoration of the festive table. To stock up on a cauliflower salad in a tomato for the winter, you will need:

• 1 kg of juicy tomatoes.
• Cauliflower head.
• 100 g paprika.
• A pair of carrots.
• Large onion.
• 5 cloves of garlic.
• Bunch of parsley.
• 150 g of refined vegetable oil.
• A couple of tablespoons of salt.
• 120 grams of sugar.
• A teaspoon of 70% vinegar.

Cooking stages

Washed tomatoes are scalded with boiling water, freed from the skin and ground in a meat grinder. Slices of pepper, grated carrot, half rings of onion, sugar, vegetable oil and salt are added to the resulting juice. All this is sent to the stove and bring to a boil. Blanched cabbage inflorescences are gently dipped into boiling liquid and stewed for a quarter of an hour. One minute before the heat treatment is completed, vinegar, chopped parsley and chopped garlic are added to the common pot. To preserve cauliflower in a tomato for the winter, it is packaged in sterile glassware, rolled up, cooled and sent to the pantry or cellar.

Option with rice

This nutritious vegetable salad has a rich taste and a pronounced aroma. It is prepared quite quickly and simply. Therefore, any newcomer who did not deal with conservation will cope with this task without problems. To create such a cauliflower blank in a tomato for the winter, you will need:

• 250 grams of long rice.
• 500 grams of carrots.
• A pair of cloves of garlic.
• 1.5 kg of ripe tomatoes and cauliflower.
• 170 milliliters of vegetable oil.
• 30 grams of sugar.
• A pair of tablespoons of salt.
• 300 grams of sweet pepper.
• 50 milliliters of vinegar.

How to cook?

Washed tomatoes are ground in a meat grinder together with peeled bell pepper. The resulting liquid is poured into the pan with pre-roasted grated carrots. There also add chopped garlic, salt, sugar, boiled rice and blanched cabbage inflorescences. All gently stirred and boiled over a minimum of fire for twenty minutes. Then vinegar is poured into the total mass and the stove is turned off after a quarter of an hour. The finished salad is laid out in sterilized jars, rolled up and sent to storage.

Option with zucchini

The preparation of this snack does not take much time and does not require the possession of specific culinary skills. To stock zucchini with cauliflower in a tomato for the winter, you will need:

• A pair of juicy tomatoes.
• A kilogram of cauliflower.
• 3 young zucchini.
• 120 grams of salt.
• A pair of cloves of garlic.
• 50 grams of sugar.
• Large Bulgarian pepper.
• 100 grams of tomato paste.
• Average carrot.
• 150 milliliters of refined vegetable oil.
• Large onion.
• 50 milliliters 9% vinegar.
• 50 grams of dill.

Algorithm cooking

In a deep bowl, combine the coarsely chopped cabbage, zucchini cubes, grated carrots, slices of tomatoes, onion half rings and strips of pepper. All this is seasoned with salt, sugar, vegetable oil and left for a couple of hours in a cool place. The mixture is then brought to a boil and simmered over low heat for twenty minutes.

After that, chopped garlic, chopped greens and tomato paste are added to the vegetable mass and cooked for a little less than half an hour. Upon completion of the heat treatment, vinegar is poured into a common saucepan and mixed. Hot salad is laid out in sterile glassware and rolled.

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

Our ancestors also restored the supply of vital vitamin C using sauerkraut (citrus fruits were not available at that time for obvious reasons). Just by the middle of winter, the body loses this vitamin, and juicy, crunchy, sweet-sour cabbage comes to the rescue. If you ferment or marinate it with tomatoes, onions, peppers, apples, you can get much more varied taste and useful properties.

Salt cabbage for the winter should learn every hostess. From cabbage harvested from the autumn, you can cook soup, soups, borscht and stews, 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 just want to eat it with black bread.

Cabbage with tomatoes for the winter - the general principles of cooking

Salting, souring 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 benefit of such a variant of the preparation will allow you to get at least seven or eight, or even ten or twelve different flavors of such a simple, seemingly dish.

Cabbage with tomatoes for the winter is not as simple as it seems. Various methods of processing, spices, herbs, spices, playing with the number of certain ingredients can give it spice, spice or softness, enhance the acidity and aroma.

Dill seeds, carrots, vinegar, onions and garlic, pepper and herbs are most often used to enhance the aroma and flavor of cabbage with tomatoes for the winter. But if you add in the preparation of Bulgarian pepper and horseradish, apples and pickled cranberries, the taste of cabbage will reveal more brightly, and the dish itself will become individual. If we consider that not only white, but also colorful, red, Savoy, Brussels sprouts and kohlrabi matures in vegetable gardens, the number of recipes becomes very impressive.

Various ways to handle the 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 the vegetables need to be washed, cleaned of stalks, seeds and husks. Hot-capped cans should be cooled down with lids under a warm blanket.

Cabbage with tomatoes for the winter pickled in a jar

The simplest variant of harvesting cabbage with tomatoes for the winter will surely become one of the most favorite recipes of the beginning hostess. This preparation does not spoil in room conditions (it can safely stand under the bed or in the closet for up to two years), it requires a minimum of ingredients and time for preparation. Yes, and banks do not need to sterilize!

Ingredients:

Medium head of cabbage;

Two kilograms of tomatoes;

Three to four heads of garlic;

Favorite spices and bay leaves;

10-15 pea-scented allspice;

9 liters of water;

Three glasses of sugar;

A glass of large or medium salt.

Cooking method:

Banks rinse well with soda, but not sterilized.

Cabbage thin shred.

Wash the tomatoes.

In the banks to put the necessary spices and garlic, if desired, dill.

Layers 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 about ten minutes. Divide the brine into two pots approximately equally.

Pour the boiling jars twice with boiling brine, put vinegar into the brine for the third time, pour in finally and cork up.

The second saucepan with the brine is needed for the third final pour to supplement the missing amount of liquid.

Cabbage with tomatoes for the winter fermented

Cabbage with tomatoes for the winter can be prepared without vinegar. The aroma of the harvest will not be harsh, 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 the taste of borscht amazing, but it will be good with vegetable oil.

Ingredients:

Cabbage late varieties;

Tomatoes;

Carrot;

Cooking method

Cabbage finely chop.

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

Stir the cabbage and carrots.

Remove the place of attachment from the tomatoes. Put the garlic clove into the resulting hole, pressing in slightly, with a sharp end.

Jar fill layers, alternating cabbage with carrots and tomatoes.

The top of the jar should be filled with cabbage.

Prepare the brine: in a liter of boiling water dissolve two tablespoons of sugar and salt.

Fermenting cabbage takes three to four days, leaving the jar in the room.

Cover with a nylon cover and store in a refrigerator or cellar.

Cabbage with tomatoes for the winter "Slavic salted with horseradish"

Salted cabbage with tomatoes for the winter in the classic recipe is prepared with dill umbrellas. If you add a little horseradish root to the jars during souring, you will get an amazingly fragrant dish with a slight bitterness. Horseradish is one of the traditional Slavic cuisine of vegetables. Its bitter, spicy taste gives cabbage with tomatoes a special freshness and crispness for the winter. Ingredients are shown arbitrarily, it is not necessary to adhere to certain proportions.

Ingredients:

Cabbage (1-2 heads);

Tomatoes (kilogram or two);

Half a big horseradish root;

Half a cup of garlic (can be more or less);

Black and allspice peas;

Bay leaves (optional);

Cherry leaves, currants, horseradish (optional);

Liter of clean drinking water;

Two large spoons of medium or coarse salt.

Cooking method:

Cabbage cut into large pieces (four or five), cut stalk.

Prepare the brine by dissolving the salt in boiling water.

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

Capacity to close the top with gauze and cover, providing air flow, so that the cabbage with tomatoes is not "suffocated". Gauze napkin periodically have to be changed.

Take out the pot or jar in the cellar, on the balcony, in the basement - in the cold.

To cabbage ideally prokaslasilas, you need to wait at least a month, and then actively use. The fact is that the cabbage fermented in this way with tomatoes is not stored for a long time. It must be consumed before the onset of winter.

Cabbage with tomatoes for the winter "Hungarian Rhapsody"

Onions, tomatoes, green bell peppers and paprika are surely included in the traditional Hungarian dishes. Their company was to the liking of Russian cabbage. The recipe for cabbage with tomatoes for the winter "Hungarian Rhapsody" does not contain water, so the taste is sharp, sweet-sour.

Ingredients:

A kilogram of cabbage;

Two large bell peppers;

A kilogram of tomatoes;

Two medium bulbs;

Half a cup of sugar;

A glass of vinegar 9%;

Black and / or allspice peas;

Two spoons of medium or coarse salt.

Cooking method:

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

Thinly chop cabbage, cut stalk.

Birch cut into strips.

Bulbs cut into half rings or rings.

To shift the vegetables in a large enamel saucepan, to put a heavy bend on top and leave for 12 hours. You can use a washed stone, a pan with a smaller water diameter, or a cast-iron weights as a yoke, setting it on a plate or board.

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

Return the juice to the pan, boil its contents on low heat for 10 minutes, spread on the banks and cork.

Cabbage with tomatoes for the winter "Original"

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

Ingredients:

A kilogram of cauliflower;

A kilogram of juicy red tomatoes;

Spoon of sugar;

One and a half tablespoons of vinegar 9%;

Six peppercorns;

Cumin spoon;

Bay leaf;

Two spoons of coarse salt.

Cooking method:

Peel tomatoes and turn into thick puree using a sieve.

Cabbage disassembled on the buds, pour cold water for half an hour.

Boil the cabbage in a new portion of water along with a carafe and cumin no more than five minutes after boiling.

Tomato puree season with sugar, salt and boil for five minutes, then add vinegar and stir.

Boiled cabbage inflorescences to shift into jars, topped up to the neck with the juice of ground tomatoes and send for sterilization in a pan with boiling water.

Half-liter jars sterilize ten minutes, liter and "seven hundred" - respectively 25 and 35 minutes.

Cabbage with tomatoes for the winter "Pikant"

Ingredients:

Kilogram dense cabbage;

Three medium onions;

One or two bell peppers;

Half a cup of sugar;

A glass of vinegar 9%.

Cooking method:

Chop cabbage.

Cut green tomatoes into thin slices.

Pepper cut long sticks.

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

Arrange the vegetables in banks. From above to adapt a sealant from the wooden sticks laid cross-wise so that vegetables were covered with a brine. Banks sterilize.

Cabbage with tomatoes for the winter "Winter Dawn"

Cabbage, pickled with beets, green tomatoes, carrots, garlic and fresh herbs, is not only very tasty, crispy, but also stunningly beautiful. Beet juice gives the snack a beautiful ruby ​​color, beets and tomatoes - a subtle original taste.

Ingredients:

Head of cabbage;

Two small or one big beet;

Two medium carrots;

Head of garlic;

A kilogram of green tomatoes;

Coarse rock salt;

Half a glass of vinegar.

Cooking method:

Cabbage cut into four parts, cutting the stalk. Chop into rather large pieces.

Put the cabbage in a wide bowl, pour salt to taste, and set over the oppression. Leave for half an hour.

Half an hour later, mash the cabbage a little with your hands and put it under the load again for 20 minutes.

Beet and carrot to rub on a medium or large track.

Cut greens.

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

Cut tomatoes into slices.

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

The remains of the brine from the basin merge into cans, pour the cabbage with cold brine (two spoons 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.

Cabbage with tomatoes for the winter - tricks and tips

For the fermentation of cabbage with tomatoes for the winter you need to select solid heads of late varieties. Loose plugs are not suitable for salting: the cabbage will be too soft.

Cabbage with tomatoes for the winter is better to salt with large rock salt. Iodized salt will spoil the pickling: it will make the cabbage soft, "boiled." The standard amount of salt for brine preparation is a tablespoon per liter of liquid. If the cabbage is salted dry, that is, without brine, on vegetable juice, the amount of salt should be increased.

Horseradish and carrots make cabbage crunch. If the bitter root can be abandoned, then carrots are needed without fail. If you chop it completely thin, the cabbage will retain white color.

Together with tomatoes, cabbage can be salted with apples, lingonberries, cranberries, plums. They give spicy sourness.

The upper large sheets that do not go to salting, do not need to throw away. They need to be put on the bottom of the pan or can for sour, and then on top of the cabbage.

   Calorie:   Not specified
   Time for preparing:   Not specified

  When winter comes, and vegetables on the shelves of stores lose their taste, so you want something homemade and tasty. Every hostess making has many recipes and secrets. However, there is not always time to prepare complex dishes.

Cabbage, canned in tomato, is such a simple recipe in cooking that will certainly become a godsend for every hostess. In addition to the speed of preparation, the purchase of products for this preparation will not hit the family budget.

- tomatoes or ready-made tomato;
- White cabbage;
- salt;
- granulated sugar;
- Bay leaf;
- Sweet peppers;
- any other spices (to your own taste).

The proportions of the products are not indicated for such a simple reason that this procurement in principle does not have them. You can take as many tomatoes as you have and put cabbages up to the density you want to get. Approximately you can indicate that 7-8 l of tomato will leave 2-3 medium cabbage heads.

Cooking

  1. To get started is to prepare a glass container. For cabbage, canned in a tomato, it can be completely different volume. Banks should be thoroughly washed and sterilized over steam for at least 5 minutes. After sterilization, the container should be immediately covered with a lid.





  2. Next, proceed to the preparation of tomato. Cut tomatoes into several pieces and grind using a food processor. So it takes much less time, and the fineness of grinding is easily determined.



  3. Tomatoes are twisted completely. The only thing that needs to be removed is the place from which the stalk grows. It is there that all the nitrates are collected, which we absolutely do not need.







  4. Put the pot with the tomato on the fire. Waiting for the boil.





  5. After boiling, boil for 20-30 minutes, then put the spices: pepper, bay leaf and a few clove buds. In addition to spices, if desired, you can put chopped Bulgarian pepper.





  6. While the tomato is boiling, chop the cabbage. Here, too, it all depends on preferences. If you like chopped cabbage, cut finely, if not, large. However, the smaller the shredded cabbage, the less it needs to be cooked, do not forget about it.







  7. Add cabbage to tomato. Salt to taste and add some sugar. We are waiting for the mass to boil. Cook another 20-30 minutes.





  8. Put the finished cabbage in a tomato in jars, roll it up.



  Council By itself, the recipe for cabbage, canned in tomato, does not require the addition of vinegar or citric acid. However, in the absence of a basement, or if it is warm enough, it is worth adding 1 teaspoon of vinegar 6% to each jar.
  After capping jars need to make a lid down and cover well. In this position, they stand up to complete cooling, after which they are removed to a permanent place of storage.
  In winter, when you open cabbage pickled in a tomato, you need to add a little vegetable oil, onions and salted cucumber. Enjoy your meal!








  Recall that last time we prepared