Tomatoes and cabbage for the winter Not every family prepares it, because not everyone is used to combining these 2 products. However, we strongly recommend trying a few recipes to get a feel for the preparation and making it for your family every year.
Salads with cabbage and tomatoes for the winter
"Hungarian Rhapsody"Ingredients:
Head of cabbage – 1 kg
- medium onion – 2 pcs.
- tomatoes – 1 kg
- bell pepper – 2 pcs.
- granulated sugar– 0.5 cups
- acetic acid
- allspice and black peppercorns
- coarse salt– 2 large spoons
Cooking steps:
Select firm, juicy fruits with soft skin. Wash them and cut them into slices. Thinly chop the cabbage head and 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, place heavy pressure on top, and 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 yield juice, drain it, combine with granulated sugar, acetic acid, salt, add spices, stir and package. All that remains is to seal the seams and, after cooling, transfer them to a storage place.
Prepare one more recipe.
Salad with onions
You will need:
Head of cabbage – 300 g
- onion – 2 pcs.
- fresh tomatoes – 1 kg
- granulated sugar, salt - a small spoon each
- acetic acid – 5 tablespoons
Cooking steps:
Chop the cabbage head into square slices. Peel the onion, chop into half rings, mix with cabbage. Wash the tomatoes, chop 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, compact lightly, mix with remaining marinade. Cover with lids and place in cool water to sterilize. After the liquid in the container boils, sterilize for 20 minutes. Keep the preparations cold.
Recipes for tomatoes and cabbage for the winter
Required Products:Allspice
- black peppercorns
- dill (or dry seeds)
- laurel leaf
- peeled garlic clove
- horseradish root
- tomatoes
- cabbage leaves
Preparation:
You can also include several currant and cherry leaves in the recipe, and use its leaves instead of horseradish root. Chop tomatoes and cabbage 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 basement. After 1-1.5 months you can enjoy vegetables.
They turn out simply amazing.
Pickled tomatoes with cabbage in jars
Required Products:
Cabbage leaves
- carrot
- garlic
- horseradish
Preparation:
Place the washed tomatoes and cabbage in three-liter containers, and then start preparing the brine filling. To do this, combine 250 g of salt, the same amount of sugar and 10 liters of water. Boil, pour hot brine into the container, cover the top with gauze, leave in a warm room so that the preparation begins to ferment. Remove the gauze cloth, cover with nylon caps, and take it to the basement for storage.
Prepare and.
Here's another interesting variation:
Ingredients:
Onion – 2 pcs.
- tomatoes – 1 kg
- bell 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:
Select good tomatoes. They should have a thin and elastic peel. Wash the fruits thoroughly, chop into slices, and chop the cabbage heads. Remove the stalks from them. Peel the bell pepper and chop into strips. Chop the onion into half rings. Place the prepared vegetables in an enamel bowl or pan and place under a press for 10 hours. Cover with a lid and place a brick on top. While the fruits are releasing juice, thoroughly wash and heat the jars. Drain the juice, add granulated sugar, pepper, acetic acid, stir. Place the container over low heat and cook for 10 minutes. Place into jars and seal with metal lids. Ready-made canned food wrap them in a blanket, hold them until they cool and send them to the basement.
Prepare and.
Recipe with sugar and onion
Ingredients:
Fresh tomato – 1 kg
- large onion – 2 pcs.
- acetic acid – 5 tablespoons
- salt – 1 large spoon
Cooking steps:
First, clean and heat the seaming containers. It is very convenient to use the oven for this purpose. The jars are placed here while still wet. For sterilization, 150 degrees will be enough. The dishes should be in the oven for no more than 10 minutes. Boil the lids in boiling water for 10 minutes. Peel the vegetables, remove the tails, and wash thoroughly.
Chop the tomatoes into small slices, the onion into quarters, and the cabbage leaves into square pieces. Combine vegetables in a large bowl or saucepan. Add granulated sugar and salt, add acetic acid. Add a glass of boiled, but not cool, water. Stir the contents, let the mixture stand for exactly an hour until the juice comes out. As soon as an hour has passed, place the resulting workpiece into jars and fill with the remaining brine. Roll up the salad under the lids and put it in the closet.
Try it too.
Pickled vegetables
Ingredients:
Medium cabbage head
- laurel 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. Place the selected ingredients: garlic, spices, dill inflorescences. Layer the vegetables. You must start with cabbage and end with it. Make the brine: dissolve salt and granulated sugar in boiling water, let it boil for 10 minutes. Divide the brine equally and pour into two pans. Fill the jars with boiling brine twice, add vinegar a third time, finally fill with boiling water, and seal. The second container is needed precisely in order to complete the final filling and supplement the missing amount of liquid.
Special taste has and .
Sauerkraut with tomatoes
You will need:
Garlic
- tomatoes
- sugar and salt
- late cabbage
- carrot
Preparation:
Shred cabbage leaves. Cut the carrots into long sticks, chop them on a special grater designed for Korean salads. Stir in the chopped vegetables. Remove the stem attachment points from the tomatoes. Place a garlic clove into the resulting hole (pressing it slightly). Fill in layers, alternating 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. Leave the cabbage for 3-4 days, leaving it at room temperature. Cover nylon cover, put it in the cellar or refrigerator shelf.
Horseradish recipe
Ingredients:
Horseradish root - ? PC.
- garlic – ? glasses
- half a head of cabbage
- leaves of cherry, currant, horseradish
- 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: dissolve salt in boiling water. Place tomatoes and cabbage in jars or enamel pan. Fill with hot, but not boiling, brine! Cover the top of the container with gauze and a lid. Be sure to provide air flow so the vegetables can breathe. The fabric should be changed periodically. Take the pan into the cellar or onto 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
- head of cabbage
- acetic acid
- salt with spices
- laurel leaf
Cooking steps:
Chop the cabbage and chop the tomatoes into large pieces. Cut the peppers into narrow strips lengthwise. Grate the carrot, chop the onion into half rings, chop the greens. Combine vegetables in one container, add Bay leaf, spices. Place the container on the stove and boil the salad for 10 minutes after it starts boiling. At the very end, add vinegar and vegetable oil. Sterilize jars with lids in advance. For this purpose, keep them in boiling water for 12 minutes. After rolling and cooling upside down, transfer to a special storage area.
Cucumbers with tomatoes, cabbage for the winter
Required Products:Onion – ? kg
- carrots – 0.5 kg
- kilogram of cucumbers
- granulated sugar – 25 g
- tomatoes – 0.5 kg
- Bell pepper– 0.5 kg
- table salt – 50 g
- acetic acid – 75 ml
- vegetable oil – 200 ml
- sweet pepper – ? kg
Cooking steps:
Wash and peel the vegetables thoroughly. Chop the pepper and onion into strips. Chop the cabbage into small strips. Blanch the tomatoes and chop into slices. Remove the peel from the cucumber and chop it into thin strips. Place the vegetables in a container, mix with granulated sugar, vegetable oil and acetic acid. Stir carefully and simmer for 3 minutes. As soon as the time has expired, place in heated jars and sterilize for 5 minutes. Immediately roll up the containers for the winter. To cool, turn bottoms up. In order for cooling to occur slowly, do not forget to wrap the rolls in a warm blanket.
Tomatoes and cabbage are a wonderful vegetable combination. Preparations from these vegetables are tasty, original and aromatic. They can be safely placed on dinner table and treat your family and friends. We are sure that they will appreciate them and ask us to prepare more for next year.
Homemade products make up a significant part of our diet. Used since ancient times various ways keeping fresh food products plant origin: salting, canning, pickling, pickling. As a result, we get completely New Product with his unique taste and aroma. All vegetables intended for canning must be fresh, ripe, healthy, without damage or signs of spoilage, with dense pulp, evenly colored.
Tomatoes and cabbage for the winter
One of the frequently prepared products is cabbage. When fermented, it retains not only its nutritional value, but even so necessary in winter vitamin C. Cabbage is fermented either alone or in combination with other vegetables, for example tomatoes.
Tomatoes are prepared in own juice, with cucumbers, eggplants and other vegetables. Tomatoes are also one of the ingredients variety of salads. You can even stuff tomatoes with cabbage.
Marinated 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 - 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 and chop on a special grater. Wash firm ripe tomatoes and chop coarsely. Cut the peeled pepper into small pieces. White onion cut into half rings. Now the cooked products need to be placed in a large bowl, covered and a weight placed on top.
In order for the juice to form, leave the vegetables under the 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 pan on the stove and cook from the moment of boiling for fifteen minutes. Remove from heat and immediately place vegetables in pre-prepared jars. Close the lids, cover with a blanket and leave until completely cool. Cabbage marinated with tomatoes is ready for the winter. This preparation will be tasty and useful addition to the winter table.
There are ways to prepare blanks a large number of, this recipe for tomatoes and cabbage for the winter consists of small quantity ingredients and quite easy to prepare. Cabbage prepared according to this recipe is sweet and sour, crispy and tasty.
Marinated tomatoes with cabbage in jars
Ingredients:
- Tomatoes - three kilograms.
- Cabbage - one large head of cabbage.
- Black pepper - twenty peas.
- Garlic - four to five heads.
- Sugar - three and a half glasses.
- Salt - one glass.
- Spices.
- Water - ten liters.
Preparation
Peel the cabbage from the top spoiled leaves, finely chop with a knife or shred on a special grater. Ripe tomatoes durum varieties rinse well. Place dill, spices and garlic at the bottom of each jar. Then add and compact a layer of shredded cabbage and place a row of tomatoes on top. Next you need to alternate layers of cabbage and tomato and thus fill the jars to the very top. The last layer should be cabbage.
The next thing to do is prepare the brine. Put the water on the fire and after boiling, add salt and sugar. Leave to simmer over low heat for fifteen minutes and immediately pour into jars. Then drain the liquid and repeat the procedure again. For the third time, add vinegar to the brine, fill the jars and immediately roll up the lids. Tomatoes and cabbage are ready for the winter. But canning and pickling cabbage with tomatoes is not the only way to prepare vegetables for the winter.
Tomatoes stuffed with cabbage
A large number of traditional recipes for preparing preparations are known. Almost every family has its own recipe, proven over the years, that makes tomatoes and cabbage especially tasty for the winter. But anyone classic recipe You can always diversify. We offer a recipe for tomatoes and cabbage for the winter, but stuffed. The tomatoes turn out tasty, moderately salted, and it will also 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.
Preparation
To make it easier to stuff tomatoes, they should be firm, fleshy and oblong. Wash the tomatoes well, cut off the tops and scrape out the pulp. Now you need to cook the cabbage. Peel the upper damaged leaves, remove the stalk and finely chop or chop on a special grater. Wash the carrots, peel them and grate them Korean carrots. Mix cabbage and carrots.
All that remains is to fill the tomatoes pureed vegetables, without damaging the tomatoes. Stuffed tomatoes Place in a deep bowl and fill with brine. We make the brine on the basis that for one liter of water take two tablespoons of salt and one tablespoon of sugar. We leave the tomatoes and cabbage soaked in brine for the winter for three days. After three days, you need to transfer the tomatoes into jars and screw them up.
You've learned how easy it is to marinate cabbage and tomatoes. The winter preparation recipe can be varied with other ingredients.
Cabbage, tomatoes and cucumbers
Ingredients:
- Cabbage - one head.
- Carrots - 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 peppercorns - six to seven pieces.
- Bay leaf.
Preparation
In this preparation for the winter, canned tomatoes, cabbage and cucumbers are coarsely chopped. Peel the cabbage from spoiled leaves and cut it into long strips. Wash the cucumbers and chop into rings. We divide the tomatoes into four parts.
Wash the bell pepper, remove the seeds and cut lengthwise into several large pieces. Peel the carrots and divide into circles. Cut clean tomatoes in half. Remove the skins from the onions and garlic. Pour water into a large saucepan and boil. Place all the vegetables in boiling water for five minutes, then remove them from the water and place them on a towel to drain.
Place all the vegetables in layers in washed and sterilized jars. Add bay leaf, black peppercorns and hot peppers. Pour boiling water over the jars and immediately roll up 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.
Cabbage belongs to those varieties of vegetables that go perfectly with their garden counterparts: beets, carrots, peppers, tomatoes. A large harvest of cabbage can rarely be preserved fresh until winter. And marinating will help preserve the summer flavor. white vegetable. We invite you to familiarize yourself with our recipes.
Crispy cabbage from a jar is good as a dressing and as a salad. The dish is absolutely not intrusive and can be combined with a variety of side dishes. Here is a list of ingredients for preparing a delicious preserve:
Before immersing the cabbage in the marinade, you need to inspect it for damaged leaves or eaten away veins. We remove the damage and cut the intact plates into strips. We do the same with carrots. In a large bowl, mix these two ingredients, mix them with your hands and let them stand while the filling brews.
We brew the marinade like this: add salt and sugar to boiling water and wait for it to dissolve. We don’t add anything else to the mixture, the cabbage will begin to ferment and after a few days the simplified marinade scheme will bring the cabbage to the desired state.
Place cabbage and carrots in jars, washed with powder or soda. Sprinkle the layers with crushed bay leaves and pepper. If you have cranberries, add them to the layers too. It will give the dish a special sourness. Even though it is a berry, it goes well with the cabbage family. Now fill the well-packed jars with the prepared marinade. Pour the brine to the very edge of the glass. There is no need to cover the lids. Just cover the top of the jars with gauze or a light sheet (diaper).
We rearrange the filled cans into a clean basin or a specially prepared tray. You can use large saucepans or other convenient containers. The main thing is that they are clean. The cabbage will need to be pierced with sharp skewers or a knife. This needs to be done every day for a week. The leaked juice from a clean tray must be poured back into the jar. In 7 days cabbage dish already ready to eat. For easy storage, cover it with lids and place it in the refrigerator.
Cabbage for the winter in jars without sterilization, recipe
Vitamin cabbage is one of the main vegetables in gardeners' gardens. Only ripe cabbage leaves are considered especially juicy and nutritious. In addition, they are easier to process. That is why we suggest preparing young cabbage without sterilization.
Despite the fact that young cabbage has a very tender leaves and thinner veins, we need to get rid of the thick parts. Chop the separated cabbage leaves, three carrots and slice the red pepper. We put our cuts into a large saucepan or basin, stir until smooth, so that the vegetables begin to soak in the juices of their “neighbor”. Top three on top fine grater or squeeze the garlic cloves through a press. Mix the products again.
Separately prepare the marinade solution. We take the ingredients exactly as in the recipe. Pour it hot into a tub of chopped cabbage, mix everything again, and then tamp it into jars. Cover the top of each piece with a nylon lid, let it sit for a day at room temperature in a free corner, and then transfer it to the refrigerator. The appetizer will steep for a couple of days and will be ready as an addition to lunch or dinner.
Delicious pickled cabbage in jars for the winter
As soon as the vinegar touches the cabbage, these two ingredients begin to emit a delicious aroma. I immediately want to boil the potatoes, take out the cutlet and snack on pickled cabbage. The recipe below can be consumed after a day or at least after keeping the mixture for 6 hours. And, if you do not succumb to the action of gastric juice, then the jars can safely wait until winter.
Preparation delicious salad It will take you 20 minutes, and if the farm has a shredding machine, then no more than 5 minutes. Use a deep plastic basin. It is better not to use metal utensils, as they interact between the vinegar and the cabbage. Chop the measured part of the head of cabbage, grate the peeled carrots, and pour everything into a basin. Add two types of pepper, chopped into thin rings. Sprinkle everything on top with dry marinade: a measured amount of sugar, salt, pepper. Finally, pour in the vinegar and stir the products, as if squeezing the juice out of them.
If you want to use the salad tomorrow, then arrange salad mix in clean jars and leave in the refrigerator door for 24 hours. The salad can be stored in the same form until winter. Place the filled jars on the bottom of the pan, fill them up to the hangers with warm running water and boil without lids for 10 minutes. Then roll up the salad tin lids, cool it and put it in a dark place, for example, in a pantry or cellar.
Cabbage with carrots for the winter in jars
One of best combinations cabbage comes out with carrots, and vice versa, carrots turn out especially tasty in a salad with cabbage. A few grams of vinegar will only add piquancy to the preparation and help preserve the dish until winter.
In the recipe we need a cooled marinade, so we will prepare it on the first flight. And then, while it cools, let's start slicing. So, mix: salt + sugar + water, as in the recipe. You don’t have to talk or interfere, because... When heated, the flavorings will disperse throughout the liquid and still dissolve. Bring the mixture to a boil, let it simmer over low heat for a couple of minutes and place in a suitable free place to cool.
Next, cut the carrots and cabbage, tamp them into clean jars, and we will sterilize them later. We place the vegetables as tightly as possible; for convenience, arm yourself with a masher. By this time the marinade will have cooled down, it will be just right warm. Pour it over the slices and close the jars with plastic lids. We put everything in place with room temperature, let it brew for 3 days, remove the lids and sterilize the jars. Place them in a large, capacious saucepan and fill the container. warm water up to the hangers of the cans, turn on the heat and simmer three-liter containers for half an hour after boiling, 1 liter containers for 15 minutes, and 0.5 or 0.7 liters will be enough for 7 minutes. After we take out the container, we immediately roll it up turnkey. We put the jars with the lid down, cover them with warm things and wait for the twists to cool, then take them to the cellar.
Cabbage with pepper for the winter in jars
Dry marinade makes vegetables suitable for consumption already on the third day. Our cabbage recipe can also be used for winter preparations, you just need to store it in the refrigerator or a very cold cellar.
This salad is completely kneaded by hand. This is the only way the vegetables will retain their shape and will wait for their owner until winter. Recipe for one large head of cabbage. Shred the cabbage thinly and mash well until the juice appears. Afterwards, cut the carrots and peppers into approximately equal strips, divide the onion into rings with a knife, mix everything with salt and sugar, add the essence and leave for 5 minutes. So, the cutting will begin to release juice. Then oil is added according to the recipe norm, all ingredients are mixed by hand. After the mixture has become uniform, put it in jars and pour the excess juice into the salad. We put lids on top of the dishes and put all the preparations on the shelves in the refrigerator.
Tomatoes and cabbage in jars for the winter
Tomatoes and cabbage are Old Slavonic pickles that our ancestors enjoyed. You can cook them in one jar, it’s convenient and tasty. In addition, whole tomatoes and the surrounding cabbage flakes are also beautiful snack on any table.
We wash the preparations, chop the dense head of cabbage, pierce the tomatoes at the base so that they do not crack under the load. We keep the jars over steam for 7 minutes and immediately fill them with rows of cabbage, tomatoes and a mixture of seasonings: garlic cloves, peppercorns, bay leaves, other spices that suit personal preferences (rosemary, mustard seeds, dill, etc.).
We prepare the marinade in two pans at the same time. We will salt the marinade from the first pour after 15 minutes and we will need a second one, so divide the water into equal parts, also add the seasonings and wait for them to dissolve after boiling (salt + sugar, do not use vinegar yet). Pour the first portion of the marinade into jars of vegetables for 16 minutes, wait for a while, and pour through the mesh lid. Fill in a new one, leave for 16 minutes, add vinegar and roll up the jars under the automatic key. Cold jars should be stored in the cellar.
Early cabbage for the winter in jars
Young cabbage is lighter than mature heads of cabbage and is much easier to handle. We offer a recipe in which cabbage will be marinated in classic brine.
One of the most simple marinades For early cabbage is plain water and salt. From such a solution, cabbage will be suitable for vegetable salads, making pies, and borscht. Boil the mixture of brine ingredients (boil for 5 minutes until the salt dissolves) and let it cool. During this time, cut the young fork into small strips, which will then be convenient to use for cooking. Grate the carrots; they will turn out as fluffy as young cabbage.
Mix vegetable slicing with seasonings, literally grind each piece into the spice. As spices you can use bay leaf crumbs, a mixture of dry peppers, dried dill or its grains, any fresh greens. This way, the cabbage will quickly become saturated with the new aroma. Place the already mixed cabbage into sterile jars and fill it with light marinade to the very edge of the neck. Turn on the stove and put the jars for sterilization: place the filled container in the pan, pour warm water up to the glass hanger and boil the blanks according to the calculation scheme: 3 liters of jars - 30 minutes, 1.5 liters - 15 minutes. If you have a smaller displacement, 7 minutes will be enough. Then we take out the jars, roll them up with tin lids and leave them until they cool completely, then we take the cabbage into the cellar.
Cabbage with beets for the winter in jars
Almost everyone knows the variety of cauliflower; it is notable for its curls, and was named for its lacy inflorescences. But not everyone knows that White cabbage can also be colored. Beetroot will help us with this.
As the main ingredient we will take a large ripened head of cabbage with dense cabbage leaves. Cut it into squares, such that the slice fits freely through the neck of the jar. For blanks, it is better to choose 3-liter dishes. Next, cut slices of peeled carrots, half rings of beets, and slices of garlic. In already clean jars we begin to place squares of cabbage, carrots and beets, and spices according to the list in rows. We do this until the very top; the last layer can be carrots or any other layer.
Prepare the marinade, add flavorings to the water, add 2 cups of oil and vinegar. If desired, the essence can be added at the end before pouring. We brew the marinade and pour it hot into filled jars under the throat. We close the jar with a plastic lid and keep it for 2 days in a warm home environment. On the third day, the cabbage can be placed on the table. During this time, the cabbage will color and become a beautiful pink color. For more long-term storage It is recommended to store cabbage in a cold cellar under screw lids.
Crispy cabbage for the winter in jars
Sauerkraut for the winter in jars
Pickled cabbage – quick treat for arriving guests and delicious side dish for the main course. A few minutes of free time and the spicy delicacy will be ready.
When choosing cabbage, pay special attention to juicy varieties. It is this variety that releases the maximum amount of juice and marinates the dish. Remove the first two leaves from the cabbage head. Then cut the cabbage in half, and then divide each half into 2 parts again. Cut out the stalk and chop each cabbage part into thin strips. Divide the garlic into thin slices.
The cabbage is placed in a large deep plate and sprinkled with seasonings. There is no need to put pressure on her. Separately, the marinade is brewed from salt, sugar, 1.3 liters of water and vinegar. The seasoned cabbage is placed in jars and poured with still hot marinade. The brine should cover the cabbage, but not overflow. For quick consumption The cabbage is kept for a day and served. For longer storage, immediately after filling, the cans are rolled up using an automatic key.
Cabbage pieces in jars for the winter
Jarred cabbage comes not only in small cuts. It is often prepared in pieces with spices. After just a few hours, such cabbage can be eaten. For particularly thrifty housewives, this recipe can be prepared for the winter. Let's look at it below.
We will disassemble the cabbage into leaves, leave the whole ones for harvesting, and remove the damaged ones. Boil them in salted water for 2 minutes. and cut into large strips (about 6 cm). The cabbage will be very pliable.
Place a spoonful of horseradish in the center of each leaf. Wrap the sheet into a roll and place each piece in a jar. Pour the rolled up rolls with hot boiled marinade (salt + sugar + water + vinegar + spices, boil for 5 minutes until all ingredients are dissolved). Cover the workpiece with lids, but do not close it, place it in an enamel pan, fill it with water up to the shoulders and boil for 15 minutes (1.5 liter jars) or 30 minutes (3 liter jars). Next, the cans are rolled up with tin lids and put away for storage.
How to salt cabbage in a jar for the winter
Stewed cabbage in a jar for the winter
Braised cabbage as winter harvesting this is also very suitable dish. A little summer work, and in winter you don’t need to stand at the stove. The preparation is especially tasty with stew; it is also served as a side dish for meatballs, cutlets, and goulash.
Stewed cabbage for jar preparations is prepared in the same way as a regular side dish, in a frying pan. Cut the cabbage into strips, grate the carrots or chop them into small strips, mix them together, but do not crush them. In an oil pan, fry the cabbage with the addition of spices to your taste. Taste, do not add more seasonings than normal. The taste of the jar preparation will be the same as you prepare it now.
Simmer the cabbage covered for 30 minutes, stirring occasionally. If you want to add color to the dish, add a couple of spoons tomato paste, but in this case the filled jars will have to be sterilized. While the cabbage is cooking, wash the jars, and then bake the jars for 7 minutes in a preheated oven (for 700 g or 500 g). As soon as the dish is stewed and the jars are ready to be filled, place the preparation there and immediately roll it under the lid. No pickles or mayonnaise, put the jars in the pantry and wait until you need them.
Cabbage solyanka in jars for the winter
After the word “hodgepodge” an association arises in your head with some kind of mixture of ingredients. But our hodgepodge will be quite simple; we won’t put a lot of products into it, only those that are available in the garden. For this, the workpiece received the name “Simple”.
Along with slicing and simmering in a saucepan, the dish will take you no more than an hour. Wash and cut all the vegetable ingredients: cabbage - into strips, like for borscht, carrots - grate (any kind), cut the tomatoes into slices. First, fry the cabbage and carrots in oil in a deep frying pan or saucepan, then add salt and simmer for 10 minutes, then add tomatoes and sugar, simmer for 10 minutes. We prepare the dishes - wash them, keep them over steam for 7 minutes, then put the stew mixture in them. In this form, we roll it under the lid and place it under a warm floor to cool. The next day, transfer the workpiece to a cool place without direct sunlight.
Spicy cabbage in jars for the winter
Cabbage often appears in dishes Georgian cuisine and it is in them that it turns out to be sharp and even a little burning. The secret is to use special peppers. Their quantity can be adjusted according to your preference, but let us tell you right away that the cabbage turns out very tasty. The Georgian people prepare such salads from 10 kg at a time.
As a cutting form for coleslaw Preference should be given to average squares, because the dish is eaten with your hands, and cabbage shavings are not as convenient to hold as equilateral geometric figure. Divide the head of cabbage into halves, then cut the halves into halves again and only then start cutting into squares. 3*3 cm will be enough.
The beets also need to be cut into shapes - half rings or rings. The garlic must be chopped into small cubes with a knife; there is no need to use a press. It will squeeze out the juice ahead of time and our dish will lose its full impregnation. As for the pepper, it is better to cut it into very thin strips. And if you like to have a fiery aftertaste after tasting the salad, you can leave the seeds inside the pepper.
Marinade for Georgian cabbage getting ready in a special way. All seasonings must be clearly weighed: 240 g of salt and 30 g more sugar (270 g), dissolved in 3 liters of water. Separately, after boiling, add pepper, laurel crumbs, 100 g of lean oil, and a glass of vinegar (6%). The mixture should boil for 7 minutes, then remove it from the heat. It cools down naturally, and during this time we put the prepared cuts into disinfected jars, fill them with warm or slightly hot marinade to the edges of the glass. Now put the filled jars without lids in a saucepan, pour warm water into it up to the bend of the neck (5-6 cm to the edge). Turn on the heat and simmer the load for 15 minutes (1.5 liter cans). Then we take it out, roll it up and cover it with warm flooring until it cools. On the second day we take the cooled jars out into the cool place.
Video cabbage in jars for the winter
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. Most often these are wedges.
Step 3: Prepare the pepper.
U bell pepper remove the stalk 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 and rinse 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.
Sprinkle 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 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 at 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.
Hello dear hostesses! Preservation of tomatoes for the winter continues. The recipes described in the article are those that I make myself from year to year. That is, proven, tasty, and most importantly simple, no sterilization, aspirin, in its own juice without vinegar.
Tomatoes with cabbage
- Tomatoes.
- Cabbage.
- Salt.
- Sugar.
- Garlic (possibly without it).
- Sweet pea.
- Horseradish (if available).
- Vinegar essence.
Progress
- It is advisable to prepare the jars in advance. Wash, as usual (with 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
- Sugar 3 tbsp. l. with top (how long it holds).
- 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% for 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 get a magical, snowy look canned tomatoes with cabbage.
Experiment failed
I decided to experiment with tomatoes and 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's cooking, put plain water on the fire, we 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 pearls, and it turned out beautifully. I poured boiling water over it and poured marinade over it. In the winter I will determine what happened. 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 from year to year, and the assessment was given by those who ate them. And you, dear ladies, will have to take my word for it, everyone likes it.
In the kitchen, every housewife is a sorceress, she adds a combination different ingredients(carrots, currants, zucchini, bell peppers) the result is masterpieces with a variety of flavors. Create, everything is in your hands.
Now it’s easier for me to share my 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!
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