Without pickled, pickled, salted cabbage it is impossible to imagine a Russian table.
Our ancestors also restored the supply of vital vitamin C using sauerkraut (citrus fruits were not available at that time for obvious reasons). Just by the middle of winter, the body loses this vitamin, and juicy, crispy, sweet-sour cabbage comes to the rescue. If you ferment or marinate it with tomatoes, onions, peppers, apples, you can get much more varied taste and useful properties.
Salt cabbage for the winter should learn every hostess. From cabbage harvested from the autumn, you can cook soup, soups, borscht and stews, cook vinaigrettes and salads, bake pies and fry pies. Seasoned with fragrant sunflower oil, mixed with thin onion rings, it can become an independent dish. You can serve it with boiled potatoes, minced meat, or okhotku to eat just like that, with black bread.
Cabbage with tomatoes for the winter - the general principles of cooking
Salting, souring 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 benefit of such a variant of the preparation will allow to get at least seven or eight, or even ten or twelve different tastes of such a simple, seemingly dish.
Cabbage with tomatoes for the winter is not as simple as it seems. Various methods of processing, spices, herbs, spices, playing with the number of certain ingredients can give it a piquancy, sharpness or softness, increase the acidity and flavor.
Dill seeds, carrots, vinegar, onions and garlic, pepper and herbs are most often used to enhance the aroma and flavor of cabbage with tomatoes for the winter. But if you add in the preparation of Bulgarian pepper and horseradish, apples and pickled cranberries, the taste of cabbage will reveal more brightly, and the dish itself will become individual. If we consider that not only white cabbage matures in gardens, but also color, red, Savoy, Brussels sprouts and kohlrabi, the number of recipes becomes very impressive.
Various ways to handle the cabbage head. It is chopped, cut into large pieces into pieces, cut into squares, salted with a whole head of cabbage. Tomatoes take whole, cut into pieces, cut into rings. Before salting the vegetables need to be washed, cleaned of stalks, seeds and husks. Hot-capped cans should be cooled down with lids under a warm blanket.
Cabbage with tomatoes for the winter pickled in a jar
The simplest variant of harvesting cabbage with tomatoes for the winter will surely become one of the most favorite recipes of the novice hostess. This preparation does not deteriorate in room conditions (it can safely stand under a bed or in a closet for up to two years), it requires a minimum of ingredients and time to cook. Yes, and banks do not need to sterilize!
Ingredients:
• medium head of cabbage;
• two kilograms of tomatoes;
• three or four heads of garlic;
• favorite spices and bay leaves;
• 10-15 sweet pea peppercorns;
• 9 liters of water;
• three glasses of sugar;
• a glass of large or medium salt.
Cooking method:
Banks rinse well with soda, but not sterilized.
Cabbage thin shred.
Wash the tomatoes.
In the banks to put the necessary spices and garlic, if desired, dill.
Layers cabbage and tomatoes in layers, starting with cabbage and ending with it.
Prepare the brine by dissolving sugar and salt in boiling water and boiling for about ten minutes. Divide the brine into two pots approximately equally.
Pour the boiling brine over two times with boiling brine, put vinegar into the brine for the third time, pour over and cork completely.
The second saucepan with the brine is needed for the third final pour to supplement the missing amount of liquid.
Cabbage with tomatoes for the winter fermented
Cabbage with tomatoes for the winter can be prepared without vinegar. The aroma of the billet will not be harsh, and fresh carrots and garlic will make the taste sweetish. The original design of tomatoes with garlic allows you to use them for laying out on the table as a separate snack. Sauerkraut will not only make the taste of borscht amazing, but it will be good with vegetable oil.
Ingredients:
• cabbage of late varieties;
• tomatoes;
• garlic;
• carrot;
• salt;
• sugar.
Cooking method
Cabbage finely chop.
Cut carrots into thin long sticks or chop on a special grater for Korean carrots.
Stir the cabbage and carrots.
Remove the place of attachment from the tomatoes. Put the garlic clove into the resulting hole, pressing in a little, with a sharp end.
Jar fill layers, alternating cabbage with carrots and tomatoes.
The top of the jar should be filled with cabbage.
Prepare the brine: in a liter of boiling water dissolve two tablespoons of sugar and salt.
Fermenting cabbage takes three to four days, leaving the jar in the room.
Cover with a nylon cover and store in a refrigerator or cellar.
Cabbage with tomatoes for the winter "Slavic salted with horseradish"
Salted cabbage with tomatoes for the winter in the classic recipe is prepared with dill umbrellas. If you add a little horseradish root to the jars during souring, you will get an amazingly fragrant dish with a slight bitterness. Horseradish is one of the traditional Slavic cuisine of vegetables. Its bitter, spicy taste gives cabbage with tomatoes a special freshness and crispness for the winter. Ingredients are shown arbitrarily, adhering to certain proportions is not necessary
Ingredients:
• cabbage (1-2 heads);
• tomatoes (kilogram or two);
• half a large horseradish root;
• half a cup of garlic (more or less);
• black pepper and sweet pepper;
• bay leaf (optional);
• leaves of cherry, currant, horseradish (optional);
• liter of clean drinking water;
• two large spoons of medium or coarse salt.
Cooking method:
Cabbage cut into large pieces (four to five), cut stalk.
Prepare the brine by dissolving the salt in boiling water.
Put cabbage and tomatoes in jars or enamel pan. Pour hot, but not boiling brine.
Capacity to close the top with gauze and cover, providing air flow, so that the cabbage with tomatoes is not "suffocated." Gauze napkin periodically have to be changed.
Take out the pot or jar in the cellar, on the balcony, in the basement - in the cold.
To cabbage ideally prokaslasilas, you need to wait at least a month and then actively use. The fact is that the cabbage fermented in this way with tomatoes is not stored for a long time. It must be consumed before the onset of winter.
Cabbage with tomatoes for the winter "Hungarian Rhapsody"
Onions, tomatoes, green bell peppers and paprika are surely included in the traditional Hungarian dishes. Their company was to the liking of Russian cabbage. The recipe for cabbage with tomatoes for the winter "Hungarian Rhapsody" does not contain water, so the taste is sharp, sweet-sour.
Ingredients:
• kilogram of cabbage;
• two large bell peppers;
• kilogram of tomatoes;
• two medium bulbs;
• half a cup of sugar;
• a glass of vinegar 9%;
• peas black and / or allspice;
• two spoons of medium or coarse salt.
Cooking method:
For salting you need to select juicy, elastic tomatoes with delicate skin. Wash fruits and cut into slices.
Thinly chop the cabbage, cut the stalk.
Berets cut into strips.
Bulbs cut into half rings or rings.
Slip the vegetables in a large enamel saucepan, put heavy pressure on the top and leave for 12 hours. You can use a washed stone, a pan with a water of smaller diameter, or a cast-iron weights as a yoke, setting it on a plate or board.
When the vegetables give up the juice, you need to drain it, shift with sugar and vinegar, salt.
Return the juice to the pan, boil its contents on low heat for 10 minutes, spread on the banks and cork.
Cabbage with tomatoes for the winter "Original"
Not only the usual white cabbage can be the heroine of the recipe. An excellent winter snack can be prepared from cauliflower with tomatoes for the winter. The original sweetish taste perfectly complements the dishes of meat and vegetables.
Ingredients:
• kilogram of cauliflower;
• kilogram of juicy red tomatoes;
• spoon of sugar;
• one and a half tablespoons of vinegar 9%;
• six peppercorns;
• spoon of cumin;
• Bay leaf;
• two spoons of coarse salt.
Cooking method:
Peel the tomatoes and turn them into a thick puree using a sieve.
Cabbage disassembled on the buds, pour cold water for half an hour.
Boil the cabbage in a new portion of water with the bay caraway and cumin no more than five minutes after boiling.
Tomato puree season with sugar, salt and cook for five minutes, then add vinegar and stir.
Boiled cabbage inflorescences to shift into jars, topped up to the neck with juice of ground tomatoes and send for sterilization in a pan with boiling water.
Half-liter jars are sterilized for ten minutes, liter and "seven hundred" - respectively 25 and 35 minutes.
Cabbage with tomatoes for the winter "Pikant"
Amazingly delicious cabbage pickled with green tomatoes. Onions, sweet peppers and vinegar give the snack a delicate savory taste that will be remembered for a long time. "Pikant" is exactly the recipe for cabbage with tomatoes for the winter, which you can share with your best friend or make a family culinary highlight.
Ingredients:
• kilogram of green tomatoes;
• kilogram of dense cabbage;
• three medium onions;
• one or two bell peppers;
• half a cup of sugar;
• a glass of vinegar 9%.
Cooking method:
Chop the cabbage.
Cut green tomatoes into thin slices.
Pepper cut long sticks.
Stir all the vegetables in a saucepan, add salt, add sugar and pour vinegar. Leave to highlight juice.
Arrange the vegetables in banks. From above to adapt a sealant from the wooden sticks laid cross-wise so that vegetables were covered with a brine. Banks sterilize.
Cabbage with tomatoes for the winter "Winter Dawn"
Cabbage, pickled with beets, green tomatoes, carrots, garlic and fresh herbs, is not only very tasty, crispy, but also stunningly beautiful. Beet juice gives the appetizer a beautiful ruby color, beets and tomatoes - delicate original taste.
Ingredients:
• head of cabbage;
• two small or one large beet;
• two medium carrots;
• greenery;
• garlic head;
• kilogram of green tomatoes;
• large rock salt;
• half a glass of vinegar.
Cooking method:
Cabbage cut into four parts, cutting the stalk. Chop into fairly large pieces.
Put the cabbage in a wide bowl, pour salt to taste, and set over the oppression. Leave for half an hour.
Half an hour later, slightly mash the cabbage with your hands and put it under the load again for 20 minutes.
Beetroot and carrot rubbed on a medium or large track.
Cut greens.
Fold beets, carrots, greens in a bowl of cabbage, mix, mash slightly and leave again under pressure for an hour.
Cut tomatoes into slices.
Put tomato slices, garlic, vegetables in layers in a jar, slightly crushing them for compaction.
The remains of the brine from the basin merge into jars, pour the cabbage with cold brine (two spoons of salt per liter of water), pour three tablespoons of vinegar 9% under the lid.
Cork, clean in a dark place and leave at room temperature for two days.
Cabbage with tomatoes for the winter - tricks and tips
For the fermentation of cabbage with tomatoes for the winter you need to select solid heads of late varieties. Loose forks for pickling are not suitable: the cabbage will be too soft.
Cabbage with tomatoes for the winter is better to salt with large rock salt. Iodized salt will spoil the pickling: it will make the cabbage soft, "boiled." The standard amount of salt for brine preparation is a tablespoon per liter of liquid. If the cabbage is salted dry, that is, without brine, on vegetable juice, the amount of salt should be increased.
Horseradish and carrots make cabbage crunch. If the bitter root can be abandoned, then carrots are needed without fail. If you chop it completely thin, then the cabbage will retain white color.
Together with tomatoes, cabbage can be salted with apples, lingonberries, cranberries, plums. They give spicy sourness.
The upper large sheets that do not go to pickling, do not need to throw away. They need to put on the bottom of the pan or can for sour, and then on top of the cabbage.
