Homemade preparations constitute a significant partour diet. Since ancient times, various methods have been used to preserve fresh food products of plant origin: salting, canning, pickling, fermentation. As a result, we get a completely new product with its own unique taste and aroma. All vegetables intended for canning should be fresh, ripe, healthy, free from damage and signs of spoilage, with firm flesh, evenly colored.
Tomatoes with cabbage for the winter
Одним из часто заготавливаемых продуктов является cabbage. When fermented, it retains not only its nutritional value, but also vitamin C, which is so essential in winter. Cabbage is fermented both alone and in combination with other vegetables, for example, tomatoes.
Tomatoes are harvested in their own juice, withcucumbers, eggplants and other vegetables. Also, tomatoes are one of the components of a variety of salads. With cabbage, tomatoes can be pickled, pickled and even stuffed.
Pickled tomatoes with cabbage
Looking for the following products:
- Tomatoes - five pounds.
- Bulgarian pepper - ten pieces.
- Cabbage - five kilograms.
- Onions - ten pieces.
For the marinade will require:
- Vinegar - one liter.
- Salt - two hundred and fifty grams.
- Sugar - five hundred grams.
- Black and allspice.
Cooking process
Cabbage cleaned from the top leaves, removeheads and chop on a special grater. Wash hard, ripe tomatoes and chop them coarsely. Peeled peppers cut into small pieces. White onion cut into half rings. Now, cooked foods should be placed in a large bowl, cover and put the load on top.
Для того чтобы образовался сок, овощи оставить under load for nine hours. Then pour the juice from the vegetables into another pan. Combine 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 momentboiling fifteen minutes. Remove from heat and immediately spread out the vegetables in pre-cooked cans. Close the lids, cover with a veil and leave to cool completely. Cabbage, pickled with tomatoes, ready for winter. Such a blank will be a tasty and useful addition to the winter table.
Ways of cooking blanks thereA large number, this recipe for tomatoes with cabbage for the winter consists of a small amount of ingredients and is quite simple to prepare. The cabbage prepared according to this recipe is sweet and sour, crispy and tasty.
Marinated tomatoes with cabbage in jars
Ingredients:
- Tomatoes are three kilograms.
- Cabbage - one big heading.
- Black pepper - twenty peas.
- Garlic - four to five heads.
- Sugar - three and a half glasses.
- Salt - one glass.
- Spice.
- Water - ten liters.
Preparation
Cabbage cleaned from the top spoiled leaves,finely chop with a knife or chop on a special grater. Ripe durum tomato rinse well. At the bottom of each of the cans put dill, spices and garlic. After that, pour and tamp down a layer of chopped cabbage, put a row of tomatoes on top. Next you need to alternate layers of cabbage and tomato and thus fill the banks to the top. The last layer should be from cabbage.
The next thing to do is cookbrine. Put water on the fire and pour salt and sugar after boiling. Leave it to simmer for fifteen minutes and immediately pour into the banks. 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 ready for winter. But canning and pickling cabbage with tomatoes is not the only way to prepare vegetables for the winter.
Tomatoes Stuffed with Cabbage
Traditional recipes for making blanksknown a large number. Almost every family has its own proven recipe over the years, in 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 also it will be an original snack on a winter table.
Grocery list:
- Cabbage - two kilograms.
- Tomatoes - four kilograms.
- Carrots are two pieces.
- Water - two and a half liters.
- Salt - three tablespoons.
- Sugar - three tablespoons.
Preparation
To make tomatoes easier to stuff,they must be hard varieties, fleshy and oblong. Rinse the tomatoes well, cut off the tops and clean out the flesh. Now you need to cook cabbage. Peel off the top damaged leaves, remove the stalk and finely chop or chop on a special grater. Wash carrots, peel and grate for Korean carrots. Cabbage and carrot mix.
It remains only to fill the tomatoes pureedvegetables, while not damaging the tomatoes. Stuffed tomatoes put in a deep bowl and pour brine. We make the brine on the basis that two tablespoons of salt and one tablespoon of sugar are taken for one liter of water. We leave the pickled tomatoes and cabbage for the winter for three days. After three days you need to shift the tomatoes stuffed with cabbage into jars and spin.
You have learned how easy it is to pickle cabbage with tomatoes. The recipe of preparation for the winter can be diversified and other ingredients.
Cabbage, Tomatoes and Cucumbers
Ingredients:
- Cabbage - one head.
- Carrot - four pieces.
- Hot peppers - one piece.
- Onions - three pieces.
- Tomatoes - five pieces.
- Cucumbers - three pieces.
- Garlic - two heads.
- Dill - one bundle.
- Parsley - one bunch.
- Black peppercorns - six to seven pieces.
- Bay leaf.
Preparation
In this billet for the winter cannedtomatoes with cabbage and cucumbers coarsely chopped. Cabbage cleaned from spoiled leaves and cut it into long strips. Wash cucumbers and chop rings. We divide tomatoes into four parts.
Rinse Bulgarian pepper, remove seeds andcut lengthwise into several large pieces. Peel the carrots and divide them into circles. Clean tomatoes cut in half. Peel and peel the onions 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 on a towel so that the water is glass.
In the washed and sterilized jars putlayers of all vegetables. Add bay leaf, black peppercorns and hot peppers. Pour boiling water over cans and immediately roll up the lids. Cover with a blanket and leave so until the banks cool. Vegetables prepared in this way will add variety to the winter table.
