Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled. The secrets of perfect salting cabbage with tomatoes for the winter

Required Components:

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

1. Wash and sterilize jars with lids. Put spices on the bottom of each container, add garlic. For a piquant flavor, you can put a couple of sprigs of dill.
2. Rinse the tomatoes. Finely chop the cabbage and put the vegetables in layers alternately in jars.
3. Pour water into a saucepan, boil, add sugar, salt and pour vinegar at the end. Boil the marinade for ten minutes and pour 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. Fragrant preparation for the winter is ready. This delicious appetizer makes a great side dish for any meal.

2. Canned cabbage in tomato

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

Moreover, according to this recipe, you can use not only purchased, but also homemade tomato. In the absence of either one or the other, ripe and sweet tomatoes can be added.

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 cook pasta. Rinse the vegetables, pour over with boiling water, then cool and remove the skin. Grind with a blender, add salt, sugar to taste, beat again. At the end, add a couple of cloves, season with pepper and boil the tomato mass over low heat for 20 minutes.
2. Shred the cabbage. For a piquancy of taste, you can add bell pepper, chopped into strips. Transfer the vegetable slices to the pan with the tomato, mix and taste. If something is missing, such as salt or sugar, you can add to taste.
3. Boil the vegetable mass over low heat for 15 minutes. During this time, the cabbage and pepper will soften and be ready.
4. Transfer the hot product to clean jars and roll up without pasteurization.

3. Salted tomatoes stuffed with cabbage

To prepare this unusual and savory dish, you will need:

• Ripe tomatoes - 1.5 kg.
• White cabbage - 750 g.
• Carrot - 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 the best for this recipe. They have a hard skin that is not damaged during the pulp extraction process.
2. After the "barrels" are ready, you can start preparing the filling. Peel the carrots, grate on a coarse grater. Finely chop the cabbage. Combine vegetable slices and mix.
3. Stuff each tomato with vegetable filling, lightly trampling down. Transfer the stuffed vegetables into a wide saucepan tightly to each other. Tomatoes can be laid in several layers.
4. The final step will be the preparation of the brine. Pour water into a saucepan, add sugar, salt according to the recipe, mix until the dry ingredients are completely dissolved. Pour the workpiece with brine, cover with a lid on top and put under oppression. It will take three days for the vegetables to be well saturated with the marinade.
5. Three days later, salted tomatoes can be transferred to another container, and the brine can be filtered through cheesecloth and poured back to the vegetables. Fragrant and juicy cold-cooked appetizer is ready.

4. Canned tomatoes with cabbage and peppers

This attractive-looking and fragrant-tasting preparation for the winter will be an excellent snack, 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. Rinse the tomatoes, cut the cabbage into large pieces. Rinse the bell pepper, remove the stalks and seeds.
2. Put garlic, a couple of sprigs of dill, parsley, pepper on the bottom of a sterilized three-liter jar and fill it with vegetables.
3. After that, you can prepare the marinade. Pour sugar, salt into a saucepan with water, mix and bring to a boil. For a liter of water, you need six tablespoons of sugar and one tablespoon of salt.
4. Pour vegetables with boiling brine, cover, insist for half an hour. Drain the marinade back into the pan, bring to a boil again and pour over the vegetables, pour in the 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 winter table without pickles and marinades. However, not many people risk making preparations for the winter from assorted vegetables. The combination of cabbage and tomatoes gives fragrant and tasty dishes. We will share the best recipes that are clear and easy to prepare.

Preserving vegetables for the winter has its own peculiarities.

1. Choose late varieties so that the head is firm and the leaves are juicy and crispy. Otherwise, you risk getting sluggish porridge from cabbage leaves.
2. When salting, always use coarse table salt. Don't experiment with iodized, sea salt.
3. To make cabbage leaves crunchy, add two or three pieces of horseradish. Carrots can replace it, it will give a sweetish taste to the workpiece.
4. To enhance the flavor and richness, add dill, garlic, spices, onions.
5. The appetizer will acquire a unique taste with the help of sweet peppers, apples, carrots.

Salad with tomatoes and cabbage in jars

To preserve salad for the winter, you will need the following vegetables:

Separately prepare the spices:

Cooking sequence:

Place the cooked vegetables in a bowl and mix well. From above, set oppression for 10-12 hours. After the time has elapsed, drain the vegetable juice into another container. Add sugar, vinegar, salt, allspice to the juice, mix. Pour the juice back into the saucepan, let it simmer with vegetables for 10-15 minutes over low heat. Distribute the vegetable preparation for the winter into jars and roll up.

Pickled cabbage with tomatoes in a jar

Pickling vegetables is very easy. To make such an appetizer on your own is within the power of a novice hostess. The workpiece retains its qualities at room temperature, does not require much effort and time to prepare. Don't forget to sterilize your jars and lids.

Pre-cook a medium-sized head of cabbage, a couple of kilograms of tomatoes.

According to the recipe, you will need spices: lavrushka, three peas of allspice and five black, sugar (60 g), salt (25-30 g), half a glass of vinegar.

Before you start, prepare the vegetables:

• cabbage needs to be chopped;
• wash the tomatoes in running water.

Put the first layer of cabbage on the bottom of the jar along with a bay leaf and a few black peppercorns. Top with a layer of tomatoes. Then we lay alternately cabbage and tomatoes to the very neck of the jar. It is desirable that the top layer be cabbage.

Pour filled jars with boiling water, and leave for 10-15 minutes. Then drain the water into a separate pan, add sugar, salt. The resulting brine must be brought to a boil.
Refill jars with hot marinade. Pour vinegar on top and immediately roll up. Turn the jars over, cover with a blanket. Once completely cooled, transfer to permanent storage.

Pickled cabbage with green tomatoes and beets

You can surprise guests in winter with an unusual beautiful treat. A pickled appetizer of beets, green tomatoes and cabbage for the winter looks very original and colorful on the festive table.

Main components:

The cooking technology is as follows:

1. Divide the head of cabbage into four parts, remove the stalk from each quarter and divide it into several more parts.
2. Pour the cabbage into a container, salt (20 gr). Put oppression on top for 30 minutes.
3. After the time has elapsed, the cabbage must be well kneaded with your hands and left under oppression for another half hour.
4. While the workpiece is infused, grate the beets on a coarse grater. Carrots also need to be peeled, grated. If you want to decorate the workpiece with herbs, wash and cut a small bunch of dill or parsley.
5. When the cabbage is infused, add beets and carrots to it. Set the oppression again, let it stand for an hour.
6. Wash green tomatoes, cut into pieces. Layer vegetables, garlic and tomatoes with spices in jars. Alternate, stack tightly without voids.
7. Salt the remaining vegetable juice (50 grams of salt per liter), pour into jars. Under the lid, pour 40 ml of vinegar into each jar.
8. Cork the jars, transfer to a shaded place (without direct sunlight), stand for two days at room temperature.

Salted tomatoes with cabbage

For salting tomatoes with cabbage for the winter, you will need dill umbrellas. Small pieces of horseradish root will add a unique flavor to the preparation.

For salting you will need:

Add spices to taste, you can add more, or you can completely refuse. Prepare black and allspice peas, currant leaves, horseradish, cherries, laurel. You will also need one liter of clean water, 50 grams of salt.

The cooking sequence is as follows:

1. Bring water to a boil, dissolve salt in it.
2. Cut the head of cabbage into large pieces without the stalk.
3. Arrange the tomatoes in the jars (or pot), alternating with the cabbage.
4. Fill with hot brine.

Cover the jars with lids or gauze (several layers) so that air enters the vegetables. If you decide to use cloth or gauze, do not forget to change it.

Pickled vegetables should be stored in a cool place. The blank will be ready for use in a month.

Canned tomatoes with cabbage and sweet pepper

To add flavor to canned tomatoes with cabbage, the preparation for the winter is supplemented with bell pepper. In this case, you will need:

Prepare:

Banks must be sterilized. In each jar we put dill, pepper, bay leaf. Then we fill the jar with tomatoes, alternating with cabbage, pepper, garlic, carrots.

Prepare a brine with the following ingredients:

• water - 1 liter;
• salt - 50-60 gr;
• sugar - 80-90 gr;
• table vinegar 9% - 5 gr.

To do this, pour all the components in succession into boiling water and mix. Pour the brine into jars, cover with tin lids. Leave to pasteurize for about 15-20 minutes. After roll up, cover with a warm cloth, let cool for a day.

You can significantly expand the variety of recipes for canning cabbage with tomatoes for the winter, if you replace the usual white cabbage with Savoy, cauliflower, Brussels sprouts, red cabbage or kohlrabi. The main thing is not to be lazy! And in winter, your loved ones will thank you for delicious fragrant dishes.

Homemade preparations make up a significant part of our diet. Since ancient times, various methods of preserving fresh foods of plant origin have been used: salting, canning, pickling, pickling. As a result, we get a completely new product with its own unique taste and aroma. All vegetables intended for canning must be fresh, ripe, healthy, without damage and signs of spoilage, with dense flesh, evenly colored.

Tomatoes with cabbage for the winter

One of the most commonly harvested products is cabbage. When pickled, it retains not only its nutritional value, but also vitamin C, which is so necessary in winter. Cabbage is pickled either alone or 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 even be stuffed.

Pickled tomatoes with cabbage

The following products are needed:

• Tomatoes - five kilograms.
• Bulgarian pepper - ten pieces.
• Cabbage - five kilograms.
• Onion - 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 upper leaves, remove the heads and chop on a special grater. Wash hard ripe tomatoes and chop coarsely. Cut the peeled pepper into small pieces. Cut the white onion into half rings. Now the cooked foods need to be placed in a large bowl, covered and put a load 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 saucepan. 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 from the moment of boiling for fifteen minutes. Remove from heat and immediately arrange vegetables in pre-prepared jars. Close the lids, cover with a blanket and leave to cool completely. Cabbage marinated with tomatoes is ready for the winter. Such a preparation will be a tasty and healthy addition to the winter table.

There are a large number of ways to prepare blanks, this recipe for tomatoes and cabbage for the winter consists of a small number of ingredients and is quite simple to prepare. Cabbage prepared according to this recipe is sweet and sour, crispy and tasty.

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.
• Spices.
• Water - ten liters.

Cooking

Peel the cabbage from the top spoiled leaves, finely chop with a knife or chop on a special grater. Rinse ripe tomatoes of durum varieties well. At the bottom of each of the jars put dill, spices and garlic. Then pour and compact a layer of chopped cabbage, lay a row of tomatoes on top. Next, you need to alternate layers of cabbage and tomato and fill the jars in this way to the very top. The last layer should be from 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 boil 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 with cabbage for the winter are ready. But canning and pickling cabbage with tomatoes is not the only way to prepare vegetables for the winter.

Cabbage stuffed tomatoes

There are a large number of traditional recipes for preparing blanks. Almost every family has its own recipe, proven over the years, according to which tomatoes and cabbage for the winter are especially tasty. But any classic recipe can always be varied. We offer a recipe for tomatoes with cabbage for the winter, but stuffed. Tomatoes turn out 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

To make it easier to stuff tomatoes, they should be firm, fleshy and oblong. Rinse the tomatoes well, cut off the tops and clean out the pulp. Now you need to cook cabbage. Peel off the upper damaged leaves, remove the stalk and finely crumble or chop on a special grater. Wash the carrots, remove the peel and grate for Korean carrots. Mix cabbage and carrots.

It remains only to fill the tomatoes with pureed 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 tomatoes and cabbage filled with brine for the winter for three days. After three days, you need to shift the tomatoes into jars and twist.

You have learned how easy it is to pickle cabbage with tomatoes. The recipe for harvesting for the winter 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.

Cooking

In this preparation for the winter, canned tomatoes with cabbage and cucumbers are coarsely chopped. Peel the cabbage from spoiled leaves and cut it into long strips. Wash cucumbers and cut into rings. We divide the tomatoes into four parts.

Rinse the bell pepper, remove the seeds and cut lengthwise into several large pieces. Peel the skin off the carrot and cut into slices. Cut clean tomatoes in half. Remove skin from onion and garlic. Pour water into a large saucepan and boil. Dip all the vegetables in boiling water for five minutes, then pull them out of the water and lay them on a towel so that the water is glass.

Lay all the vegetables in layers in washed and sterilized jars. Add bay leaf, black peppercorns and hot peppers. Fill the jars with boiling water and immediately roll up the lids. Cover with a blanket and leave until the jars are cool. Vegetables prepared in this way will bring variety to the winter table.

Not one family feast is complete without pickled, salted tomatoes and cabbage. How tasty the hostess of the house turns out this dish is the main criterion for her skill.

Although in the summer you will have to sweat a little in the kitchen, your efforts will pay off in full when the whole family will enjoy delicious and healthy dishes all winter long.

After all, fermented foods contain beneficial bacteria that have a beneficial effect on the immune system and on the digestive organs. In addition, both tomatoes and cabbage perfectly retain their natural vitamin qualities. Here are some healthy recipes to enjoy this product in the fall and winter.

Recipe 1. Salted tomatoes with cabbage

At the bottom of a large saucepan, lay:

Dill (necessarily umbrellas, if not, you can replace it with dry seeds),
. horseradish root,
. peeled garlic cloves,
. black peppercorns,
. allspice,
. bay leaf (for an amateur).

You can also put a few sheets of cherries or currants, horseradish root can be replaced with leaves.

washed tomatoes and
. cabbage, cut into large pieces (a small head is cut into 4-5 parts and a head of cabbage is taken out).

How to cook:

Then we prepare the brine, for 1 liter of water 2 tablespoons with a slide of salt. Pour cabbage with tomatoes with hot brine.
We cover it with gauze on top, it will need to be changed periodically, and cover it with a lid on top, but not tightly so that the fermentation process occurs, air must enter the pan, otherwise the tomatoes may suffocate.

Then we take the pan to the balcony or basement. You can eat vegetables in a month and a half.

But this recipe is good for use until the end of autumn, the tomatoes in the pan will not last longer.

Recipe 2. Pickled tomatoes with cabbage in jars

Here is an example of a good recipe for salting for the winter. To cook pickled tomatoes with cabbage for the winter, you also need:

Make cabbage in large pieces, but so that it fits in a jar,
. carrot slices,
. fuck and
. garlic.

How to cook:

We lay out the washed tomatoes and cabbage in three-liter jars and proceed to the preparation of the brine.

For 10 liters of water, 250 g of salt and 250 g of sugar, bring to a boil and pour hot jars with tomatoes and cabbage, cover with gauze on top, leave in a warm place for fermentation for about a month.

Then we remove the gauze, close it with nylon lids and send it to the basement until winter.

Recipe 3. Pickled tomatoes with cabbage for the winter

Another good recipe. We will need:

1 kg of cabbage;
. 2 pcs. Sweet pepper;
. 1 kg of tomatoes;
. 2 pcs. onion.

For marinade:

100g sugar
. 250 ml vinegar
. black pepper and
. fragrant peas,
. 50 g salt.

How to cook:

We choose tomato varieties that are good, elastic with a thin skin and fleshy. We thoroughly wash the tomatoes and cut them into slices, chop the cabbage, remove the heads of cabbage, peel the bell peppers from the seeds and cut into strips.

Onion cut into rings or half rings, if very large. All peeled and washed vegetables are sent to an enameled pan or bowl, put under pressure for 10-12 hours.

You can cover with a lid and put a brick on top. While the vegetables release juice, wash and sterilize the jars well. Then drain the juice, add sugar, vinegar and pepper, mix.

We put the pan on a small fire and cook for 10 minutes. We scatter on the banks and roll up with metal lids for the winter. We wrap the finished canned food with a blanket and keep it until completely cooled, and then send it to the basement.

It's so easy to cook salted tomatoes with cabbage for the winter for the whole family. Bon appetit!