Sauerkraut with tomatoes for the winter. Green tomatoes with cabbage for the winter - recipes

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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My mother-in-law always treats us to delicious tomatoes and pickled cabbage salad. The most interesting thing is that the vegetables come from the same jar. Last year, for the first time, I made tomatoes and cabbage for the winter. It turned out very tasty and my family approved, they said: “You’ll just lick your fingers!” Preparing vegetables is very simple. My recipe with step-by-step photos will help you with this. Enough to take forks of late white cabbage. The early one is already gone by this time, and it’s too soft, but we need juicy, crispy. This will be of some use. The tomatoes are red, moderately ripe and firm. The quantity of products is calculated for one liter jar.

Ingredients:

• cabbage – 1/4 head;
• 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 and tomatoes for the winter

Peel the cabbage from the outer outer leaves and divide the head in half. Chop the halves into neat shavings. I do this using a shredder. The feathers turn out smooth and beautiful. If you wish, you can chop the head of cabbage with a sharp knife, the taste will not suffer from this. Peel the carrots and grate them, mix them with the cabbage.

Sort the tomatoes, discard unripe and damaged ones. Use crushed ones for juice. Rinse the selected fruits and place in a wide bowl to drain a little.

For now, take care of the container. Wash the jars with a small pinch of baking soda and place them for sterilization under steam or other convenient method. If you have a microwave, use it. Boil metal lids for 4-5 minutes. Place some of the chopped cabbage and carrots in the bottom of the cooled jars, place the pepper and bay leaf on top.

Lightly compact the cabbage and place the tomatoes. Repeat layers, starting with white cabbage shavings. Shape the thickness of each row at your discretion, because it should not only be tasty, but also beautiful.

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

Pour in vinegar.

Pour boiling brine over assorted vegetables and roll up.

Turn the jars over, check the tightness and wrap them warmly.

Required components:

• Water – 5 l.
• Salt – 130 g.
• White cabbage - half a medium head of cabbage.
• Tomatoes – 1 kg.
• Sugar – 1.5 cups.
• Vinegar 6% concentration - 1.5 cups.
• Garlic – 1 tooth, bay leaf – 1 leaf, black peppercorns – 4 pcs. (for each container).
• Spices - to taste.

1. Wash and sterilize jars with lids. Place spices on the bottom of each container and add garlic. For a piquant aroma, you can add a couple of sprigs of dill.
2. Rinse the tomatoes. Finely chop the cabbage and place the vegetables in jars in layers one at a time.
3. Pour water into a saucepan, boil, add sugar, salt and finally pour in vinegar. Boil the marinade for ten minutes and pour it over the vegetables in the jar. After twenty minutes, drain the brine and pour it back into the pan.
4. Repeat this technique twice, and roll up the jars on the third. The fragrant preparation for the winter is ready. This great appetizer makes a great side dish for any meal.

2. Canned cabbage in tomato

There are many ways to preserve white cabbage, and this recipe is considered the most successful of them. This preparation turns out very tasty and excellent.

Moreover, according to this recipe you can use not only store-bought, but also home-made tomatoes. In the absence of either one or the other, you can add ripe and sweet tomatoes.

Required Products:

• White cabbage – 1.5 kg.
• Tomato paste – 250 g (500 g fresh tomatoes).

1. If tomatoes are used in the preparation of this preparation, then, first of all, you need to prepare the paste. Rinse the vegetables, pour boiling water over them, then cool and remove the skins. Grind with a blender, add salt and sugar to taste, beat again. At the end, add a couple of cloves, season with pepper and simmer the tomato mass over low heat for 20 minutes.
2. Shred the cabbage. For a piquant taste, you can add bell pepper, cut into strips. Place the chopped vegetables into a saucepan with the tomato, stir and taste. If something is missing, for example, salt or sugar, you can add more to taste.
3. Boil the vegetable mixture over low heat for 15 minutes. During this time, the cabbage and peppers will soften and be ready.
4. Transfer the hot product into clean jars and roll up without pasteurization.

3. Salted tomatoes stuffed with cabbage

To prepare this unusual and piquant-tasting dish you will need:

• Ripe tomatoes – 1.5 kg.
• White cabbage – 750 g.
• Carrots – 1 pc.
• Sugar – 1 tablespoon.
• Coarse salt - 2 tablespoons.
• Water – 1 l.

1. Rinse the tomatoes, cut off the tops and carefully remove all the pulp with any convenient object. Cream tomatoes are best suited for this recipe. They have a hard skin that is not damaged during the process of extracting the pulp.
2. After the “barrels” are ready, you can start preparing the filling. Peel the carrots and grate them on a coarse grater. Finely chop the cabbage. Combine the chopped vegetables and mix.
3. Stuff each tomato with vegetable filling, lightly pressing down. Place the stuffed vegetables in a wide pan, tightly packed together. Tomatoes can be laid in several layers.
4. The final step will be preparing the brine. Pour water into a saucepan, add sugar, salt according to the recipe, stir until the dry ingredients are completely dissolved. Pour brine over the workpiece, cover the top with a lid and place under pressure. It will take three days for the vegetables to be thoroughly soaked in the marinade.
5. After three days, the salted tomatoes can be transferred to another container, and the brine can be strained through cheesecloth and poured back into the vegetables. A fragrant and juicy cold-cooked appetizer is ready.

4. Canned tomatoes with cabbage and peppers

This attractive-looking and aromatic-tasting winter preparation will be an excellent appetizer or side dish for any dish.

To prepare it you will need the following products:

• Ripe tomatoes.
• Salad pepper.
• Hot pepper.
• Garlic.
• White cabbage.
• Lavrushka.
• Peppercorns.
• Salt, sugar.
• Vinegar.

1. Wash the tomatoes, cut the cabbage into large pieces. Wash the bell peppers, remove the stems and seeds.
2. Place garlic, a couple of sprigs of dill, bay leaves, pepper at the bottom of a sterilized three-liter jar and fill it with vegetables.
3. After this, you can prepare the marinade. Pour sugar and salt into a saucepan with water, stir and bring to a boil. For a liter of water you will need six tablespoons of sugar and one tablespoon of salt.
4. Pour boiling brine over the vegetables, cover with a lid, and leave for half an hour. Pour the marinade back into the pan, bring to a boil again and pour it over the vegetables, add vinegar at the end and roll up.
5. Turn the workpiece upside down, wrap it well and leave it in this state until it cools completely. It is recommended to store canned vegetables in the basement.

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;

Carrot;

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 (one or two kilograms);

Half a large horseradish root;

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

Black and allspice peas;

Bay leaf (optional);

Leaves of cherry, currant, horseradish (optional);

A 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:

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%;

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:

A kilogram of cauliflower;

A kilogram of juicy red tomatoes;

Spoon of sugar;

One and a half tablespoons of vinegar 9%;

Six peppercorns;

A spoon 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:

A 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, 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;

Head of garlic;

A 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.

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

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 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 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 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 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 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.

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