Home-made ingredients make up a significant part of our diet. Since ancient times, various methods of preserving fresh food products of plant origin have been used: salting, canning, pickling, pickling. As a result, we get a completely new product with its unique taste and aroma. All vegetables intended for preservation must be fresh, ripe, healthy, without damage and signs of spoilage, with dense pulp, evenly colored.
Tomatoes with cabbage for the winter
One of the often procured foods is cabbage. When fermenting, it preserves not only its nutritional value, but also vitamin C, which is so necessary in winter. Cabbage is fermented both alone and in combination with other vegetables, such as tomatoes.
Tomatoes are harvested in their own juice, with cucumbers, eggplant and other vegetables. Also, tomatoes are one of the components of a variety of salads. With cabbage, tomatoes can be canned, pickled and even stuffed.
Pickled Tomatoes with Cabbage
The following products are needed:
- Tomatoes - five kilograms.
- Bell pepper - ten pieces.
- Cabbage - five kilograms.
- Onions - ten pieces.
For the marinade you will need:
- Vinegar is one liter.
- Salt - two hundred and fifty grams.
- Sugar - five hundred grams.
- Black and allspice.
Cooking process
Peel the cabbage from the top leaves, remove the heads of cabbage and chop on a special grater. Wash hard ripe tomatoes and chop coarsely. Cut peeled peppers into small pieces. Cut the white onion into half rings. Now the cooked products need to be placed in a large bowl, covered and put on top of the load.
In order for the juice to form, leave the vegetables under load for nine hours. Then pour the juice from the vegetables into another pan. Combine the juice with vinegar, allspice and black pepper, add sugar and stir. Then pour the juice with spices back into the chopped vegetables.
Place the pot on the stove and cook for fifteen minutes from boiling. Remove from heat and immediately arrange the vegetables in cans prepared in advance. Cover, cover with a blanket and leave until cool. Pickled cabbage with tomatoes is ready for the winter. Such a preparation will be a tasty and useful addition to the winter table.
There are a large number of ways to prepare blanks; this recipe for tomatoes with cabbage for the winter consists of a small amount of ingredients and is quite simple to prepare. Sweet and sour cabbage cooked according to this recipe is crispy and delicious.
Pickled tomatoes with cabbage in jars
Ingredients:
- Tomatoes - three kilograms.
- Cabbage - one big head of cabbage.
- Black pepper - twenty peas.
- Garlic - four to five heads.
- Sugar - three and a half glasses.
- Salt - one glass.
- Spice.
- Water - ten liters.
Cooking
Peel the cabbage from the top spoiled leaves, finely chop with a knife or chop on a special grater. Ripe hard tomatoes wash well. At the bottom of each of the cans put dill, spices and garlic. Then pour and compact the layer of shredded cabbage, lay a row of tomatoes on top. Next, you need to alternate the layers of cabbage and tomato and thus fill the cans to the very top. The last layer should be from cabbage.
The next thing to do is prepare the pickle. Put water on the fire and pour the salt and sugar after boiling. Leave to simmer for fifteen minutes and immediately pour into banks. Then drain the liquid and repeat the procedure again. For the third time, add vinegar to the brine, fill the cans and immediately roll up the lids. Tomatoes with cabbage are ready for the winter. But canning and pickling cabbage with tomatoes is not the only way to prepare vegetables for the winter.
Stuffed Tomatoes
A large number of traditional recipes for the preparation of blanks are known. Almost every family has its own, over the years proven recipe, according to which tomatoes and cabbage for the winter are especially tasty. But any classic recipe can always be diversified. We offer a recipe for tomatoes and cabbage for the winter, but stuffed. Tomatoes are tasty, moderately salted, and it will also be an original snack on the winter table.
Grocery list:
- Cabbage - two kilograms.
- Tomatoes - four kilograms.
- Carrots - two pieces.
- Water - two and a half liters.
- Salt - three tablespoons.
- Sugar - three tablespoons.
Cooking
In order for tomatoes to be easier to stuff, they must be hard, fleshy and oblong. Rinse the tomatoes well, cut off the tops and clean the pulp. Now you need to cook the cabbage. Peel the top damaged leaves, remove the stalk and finely chop or chop on a special grater. Wash the carrots, peel and grate Korean carrots. Mix cabbage and carrots.
It remains only to fill the tomatoes with mashed vegetables, while not damaging the tomatoes. Put the stuffed tomatoes in a deep bowl and pour over the brine. We make a brine on the basis that two tablespoons of salt and one tablespoon of sugar are taken per liter of water. We leave pickled tomatoes with cabbage for the winter for three days. Three days later, you need to transfer the tomatoes stuffed with cabbage into jars and twist.
You have learned how to simply pickle cabbage with tomatoes. The winter recipe can be varied with other ingredients.
Cabbage, Tomatoes and Cucumbers
Ingredients:
- Cabbage - one head of cabbage.
- Carrot - four pieces.
- Hot pepper - one piece.
- Onions - three pieces.
- Tomatoes - five pieces.
- Cucumbers - three pieces.
- Garlic - two heads.
- Dill - one bunch.
- Parsley - one bunch.
- Black pepper peas - six to seven pieces.
- Bay leaf.
Cooking
In this preparation for the winter, canned tomatoes with cabbage and cucumbers are chopped coarsely. Peel the cabbage from the spoiled leaves and cut it into long strips. Wash and chop the cucumbers with rings. We divide tomatoes into four parts.
Rinse bell pepper, remove seeds and cut lengthwise into several large pieces. Remove the peel from the carrots and divide into circles. Cut clean tomatoes in half. Peel the onion and garlic. Pour water into a large pot and boil. Dip all the vegetables in boiling water for five minutes, then pull them out of the water and lay on a towel to make the glass water.
In washed and sterilized jars lay all the vegetables in layers. Add bay leaf, black peppercorns and hot peppers. Pour boiling water over the cans and immediately roll the lids. Cover with a blanket and leave until the jars have cooled. Vegetables prepared in this way will add variety to the winter table.