My mother-in-law always treats us with delicious tomatoes and pickled cabbage salad. The most interesting is that vegetables from one can. Last year, for the first time, I made tomatoes with cabbage for the winter. It turned out very tasty and my home approved, said: “Just you will lick your fingers!”. Cooking vegetables is quite simple. My recipe with step by step photos will help you with this. It is enough to take forks of late cabbage. Early by this time already departs, and too soft, but we need a juicy, crispy. From this will be the sense. Tomatoes are red, moderately ripe and firm. The number of products is designed for one liter jar.
- cabbage - 1/4 of the head;
- tomatoes of average size - 500 grams;
- granulated sugar - 30 grams;
- 9% vinegar - 30 milliliters;
- allspice peppercorns - 6-8 pieces;
- table salt - 10 grams;
- carrots - 0.5 pieces;
- bay leaf - 2 pieces;
- water - 1 liter.
How to cook cabbage with tomatoes for the winter
Cabbage, clean the upper cover leaves and divide the head in half. Chop the halves with fine chips. I do this with a shredder. Feathers are smooth and beautiful. If you wish, you can chop the head with a sharp knife, the taste will not be affected. Peel the carrots, grate them and mix them with the cabbage.
Sort out tomatoes, discard unripe and damaged. Primyatye use for juice. Wash the selected fruit and place it in a wide bowl to allow a little glass of water.
For now, go in for tare. Wash the jars with a small pinch of baking soda and place them for sterilization with steam or other convenient methods. If there is a microwave, use. Metal lids boil for 4-5 minutes. In the cooled jars at the bottom, place a piece of cabbage sliced with carrots, top with pepper and bay leaf.
Slightly condense the cabbage and place the tomatoes. Repeat layers, starting with white cabbage chips. Form the thickness of each row at your discretion, because it should be not only tasty, but also beautiful.
After you have finished laying the vegetables, pour boiling water into the jars, cover with lids and let stand for a quarter of an hour. Drain the vegetable syrup, add coarse salt and sugar and boil the marinade.
Pour in vinegar.
Pour vegetable assortment with boiling brine and roll it up.
Turn the cans over, check the tightness and wrap up the heat.