Ingredients for cooking tomatoes with cabbage for the winter
- White cabbage 1.5 kilograms
- Fresh tomatoes 1 kilogram
- Sweet pepper 1 kilogram
- Fresh carrots 2-3 pieces (medium size)
- Onion 500 grams
- Vinegar 9% 1/2 cup
- Sugar 3 tablespoons
- Salt 4 tablespoons
- Vegetable oil 1/2 cup
- Main ingredients
Saucepan with a lid, clean cans with lids, a kitchen knife, a knife for chopping vegetables, a knife for cleaning vegetables, a tablespoon, soup ladle, plaid or kitchen towels.
Cooking tomatoes with cabbage for the winter:
Step 1: Prepare the cabbage.
Peel a large cabbage head from the top dried leaves, rinse, then divide into two or four equal parts, depending on how you prefer to cut, and remove the stump. Purified and prepared in this way, the head of the cabbage can only be chopped with very small stripes.
Step 2: Prepare the tomatoes.
Tomatoes, as well as for any other harvesting, should be ripe, dense, without damage and broken places. Rinse the tomatoes properly, dry them, remove the seal on the crown, and then cut the vegetables into pieces of any size. I often have wedges.
Step 3: Prepare the pepper.
For bell pepper, remove the stalk with the seeds. Rinse the vegetable inside and out and cut it into thin strips or small cubes.
Step 4: Prepare the carrots.
Peel the carrots, rinse and chop with a grater or cut into small cubes, just like pepper.
Step 5: Prepare the onion.
Peel the onion from the husk, rinse with cold water and cut into half rings, feathers or cubes.
Step 6: Stew the vegetables.
Before stewing, let the vegetables stand together. That is, mix them in a large container, add salt, granulated sugar, vinegar and vegetable oil. Mix well, just don’t crease, and leave on 40-60 minutes.
Pour the vegetable salad into the pan, put everything on medium heat and bring to a boil. As soon as the vegetables boil, reduce the heat to a minimum, close the lid and simmer everything for 20 minutes. Just do not forget to mix them sometimes so that nothing burns.
Step 7: Preserve the cabbage tomatoes for the winter.
While the vegetables are stewing, heat the jars, you do not need to sterilize them, you just need to heat them.
Transfer the prepared tomato and cabbage salad into hot jars and close tightly with lids. Wrap with a blanket or kitchen towels, turn over and leave until completely cooled. Then everything is as always. The cooled cans with blanks are flipped back upside down, untangled and sent to stand in a dark place with other supplies for the winter.
Step 8: Serve the tomatoes with cabbage.
Tomatoes with cabbage, harvested for the winter, rescued me more than once. Firstly, you can quickly open the jar and put the salad on the table as a light snack. Secondly, you can add it to the side dish to make the hotter even tastier. Thirdly, guests are always delighted with such treats on the festive table. And who will refuse a salad of tomato and cabbage, it’s so delicious!
Enjoy your meal!
- To taste, you can add hot chili pepper to the salad or season the preparation with ordinary black pepper.
- Tomatoes with cabbage, harvested for the winter, you can eat the next day.
- For harvesting, it is best to choose late cabbage.