Preparations for the winter from cabbage green tomatoes. Tomatoes with cabbage for the winter: golden recipes with photos. Basic rules for making salads

Pickled tomatoes with cabbage are not just a tasty and healthy snack. At the right time, they can help out any hostess who decides to cook rich borscht.

">For cooking pickled tomatoes with cabbage you need to take the following ingredients:

• 10 kg of white cabbage;
• 5 kg of tomatoes;
• 300-400 g of salt;
• celery;
• Dill seeds;
• currant leaves;
• cherry leaves;
• capsicum hot pepper.

First, prepare and process all the ingredients. Choose firm red tomatoes, wash them and prick with a toothpick on the side where the stalk is located. Cut up the cabbage. In a pre-prepared container, spread the cabbage in layers, on top of it is a layer of tomatoes. They must be laid out tightly to each other with the stalks up. And so lay out each layer, alternating cabbage with tomatoes. Sprinkle each layer with salt and add celery, dill, currant and cherry leaves, small pieces of capsicum. Thus, fill the container to the top, and the cabbage must be laid in the last layer. Cover the container with a clean cloth and place the weight. Keep track of how much juice stands out. If after a couple of days little juice stands out, then prepare a special brine: dilute 50-60 g of salt and 150 g of sugar per 1 liter of boiled water. Pour the cooled brine into pickled tomatoes with cabbage. After that, hold the cabbage at room temperature for another 3 days. Then it can be placed in a cooler place. After this time, pickled tomatoes with cabbage will be ready to eat.

There is another simple recipe in which cucumbers can be used instead of tomatoes. Sourdough cabbage with cucumbers follows the same pattern as in the previous recipe. The only difference is that cucumbers are used instead of tomatoes (you can add grated carrots). They also salt cabbage with apples.

In addition, you can sour cabbage with beets. We offer

Another very useful recipe for cabbage sourdough with tomatoes, peppers and zucchini is known.

The following ingredients are required for preparation:

• white cabbage (10 kg);
• tomatoes (0.5 kg);
• sweet pepper (0.5 kg);
• zucchini (1 pc.);
• garlic (2 heads);
• carrots (6 pcs.);
• parsley;
• dill;
• salt.

Prepare a brine for cabbage: dissolve 70 g of salt in 1 liter of boiled water. Prepare all vegetables for sourdough: rinse the cabbage, chop, finely chop the carrots, tomatoes, zucchini and pepper. Lay out in layers: a layer of cabbage, tomatoes with zucchini and peppers. Add herbs, dill and garlic. Next, pour the prepared mass of vegetables with brine. Cover the container with a cloth and place it in a warm place for several days. After 3 days, place the cabbage in a dark place. Pickled tomatoes with cabbage and zucchini are ready to eat! Bon appetit!

Green tomatoes are the same inevitability of the domestic climate as rains in autumn and snow in winter. You can just put up with it, or you can learn to turn the inevitable into something useful and loved. So are green tomatoes. You can wave your hand and forget, or you can cook a delicious and healthy salad for the winter. And at the same time use cabbage, and sweet peppers, and garlic and a variety of garden spices. So, banks - naked and a knife to help! The recipe for a salad of green tomatoes and cabbage for the winter has several interesting options. Below are 3 ways.

Snack "Vitamin Rainbow" of tomatoes (green), white autumn cabbage, carrots and red bell peppers.

Ingredients:

• Autumn white cabbage - 2 kg
• Tomatoes are small, strong (green) - 2 kg
• Medium carrot (orange) - 1 kg
• Heads of garlic - 5 pcs (large)
• Bell pepper red or orange (sweet) - 1 kg
• Dill (grains) - 4 teaspoons
• Black pepper (allspice and / or hot) - 8 - 10 peas
• Carnation - 8-10 buds
• Coriander (seeds) - 4 teaspoons
• Allspice peas - 10 pcs
• Bay leaves - 5 - 8 pieces
• Vinegar (vinegar essence, 70%) - 4 tablespoons
• Refined vegetable oil (sunflower, olive) - 8 tablespoons
• Salt - 4 tablespoons + 2 tablespoons
• Sugar - 4 tablespoons

Recipe:

1. Wash the cabbage well, remove the upper rough leaves and the stalk, cut the leaves into squares with sides of 3 * 3 cm and a couple of cabbage leaves thick. Fall asleep cabbage squares 2 tbsp. a spoonful of salt, shake it well with your hands, mixing with salt and refrigerate for about 24 hours. It is advisable to press the cabbage with oppression.
2. After 24 hours, rinse the cabbage well from salt and juice, pour over with plenty of boiling water and drain in a colander.
3. Cut the washed green tomatoes into slices (the number depends on the size, usually 4 or 6), cut the stalk.
4. Peel the garlic, cut each clove in half lengthwise.
5. Peel the carrots, cut into “sticks” half a centimeter thick and 3 cm long.
6. Rinse the sweet pepper, remove the seeds, remove the stalk and remove the white partitions. Pepper cut into "feathers" by analogy with carrots.
7. Mix cabbage, tomatoes, sweet peppers, carrots and garlic in a large bowl.
8. Prepare cans for seaming: wash thoroughly with a good abrasive detergent and soda, over steam or in the oven.
9. Boil the lids.
10. At the bottom (down) of each jar, place a sheet of parsley and spices.
11. Place the vegetables tightly in clean, washed sterile jars, being careful not to break the pieces and sticks.
12. Prepare marinade. Boil 4 liters of water, add the remaining salt, sugar. Bring the mixture to a boil again, pour in the vinegar and turn it off immediately.
13. Carefully pour the hot marinade into jars, not reaching the edge of the neck a couple of millimeters.
14. Top the jars with vegetable oil to the state of "with a slide".
15. Cover the prepared salad jars with sterilized lids, without touching the inside of the lids. If necessary, help yourself with a clean kitchen towel.
16. Turn the jars over onto the lids, wrap them well (for example, with an old blanket) and leave until the jar has cooled completely. This will take approximately 12 hours, depending on the thoroughness of the "wrap".
17. Turn the jars back to the bottom, put away for storage in a dark, cool (pantry, cellar, kitchen cabinet) place. 18. Salad of green tomatoes and cabbage will be completely ready in one and a half - two or more months - just in time for the autumn holidays and New Year holidays!
    

    You can use such a blank of green tomatoes as an independent snack, and turning it into a salad. You need to open the jar, drain the juice. Cut fresh cucumbers into “bars”, cut green onions into “feathers”, finely chop parsley and dill. Mix salad from a jar with cucumbers and herbs, add fragrant sunflower oil and mix. A wonderful salad in addition to, for example, pork ribs, winter barbecue or even ordinary boiled potatoes - ready!

Tomato salad (green) with cabbage and tomato juice

Ingredients:

• Tomatoes (dense green tomatoes) - 2 kg
• Cabbage (white-headed autumn) - 2 kg
• Orange carrots - 2 kg
• Garlic - 9 cloves
• Peppercorns - 2 tablespoons
• Tomato paste - 0.150 kg
• Vinegar (vinegar essence) 70% - 0.2 l
• Vegetable oil (refined, olive or sunflower) - 0.2 l
• Salt (coarse) - 4 tablespoons + 2 tablespoons
• Sugar - sand - ½ cup

Recipe:

1. Wash the cabbage thoroughly, remove the upper rough and damaged leaves, cut out the hard core and chop into thin strips.
2. Place cabbage in a large bowl, add 2 tbsp. a spoonful of salt, mix and leave under oppression in a cold place for a day.
3. Wash the tomatoes, cut the stems and cut into slices.
4. Peel the carrots and cut into thin strips.
5. Peel the garlic and cut each clove into plates, then each plate into strips.
6. Wash the cabbage, pour over with boiling water and dry in a colander.
7. In two liters of water, dilute the tomato paste, the remaining salt and sugar. Bring the future marinade to a boil, pour in the vinegar, stir and remove from heat.
8. Mix cabbage with tomatoes, carrots and garlic.
9. Place allspice and lettuce in sterile jars, pour over very hot marinade, top with vegetable oil in a thin layer of about a couple of millimeters.
10. Close the jars with boiled lids, turn on the lid, wrap well, wait until it cools completely.
11. Return the cooled cans to their original position and put them away for long-term storage in a dark, cold place (pantry, kitchen cabinet, cellar).
12. Salad can be eaten after one and a half to two or more months.

You can eat such a salad as a cold appetizer, use it as a dressing for winter soups, or even stew. For example, with smoked sausages and onions.

Green Tomato and Cauliflower Salad

Ingredients:

• Hard tomatoes (green, brown) - 2 kg
• Cabbage (cauliflower or broccoli) - 2 kg
• Garlic - 20 cloves
• Carrots (preferably orange, not yellow) - 1 kg
• Refined vegetable oil (sunflower or olive) - 0.25 l
• Bay leaves - 8 pcs
• "Fragrant" peppercorns - 8 - 10 peas
• Hot black peppercorns - 8 - 10 peas
• Coriander grains - 4. spoons
• Vinegar (essence, 70%) - 4 teaspoons
• Granulated sugar - 4 tablespoons
• Salt - 4 tablespoons (+ 2 tablespoons)

Recipe:

1. Wash the cauliflower well, divide into small, approximately the same, inflorescences. Boil water in a saucepan, add 1 tbsp. a spoonful of coarse salt, blanch cauliflower or broccoli inflorescences for just a couple of minutes. Drain hot water, fill with ice water.
2. Rinse the tomatoes and make an incision crosswise in place of the stalk.
3. Peel the carrots and cut into "washers" half a centimeter thick.
4. Peel the garlic.
5. Sterilize canning jars in any usual way, boil the lids.
6. Prepare the marinade: boil two liters of water, add the remaining salt and sugar. Pour vinegar (vinegar essence), stir, bring to a boil and immediately turn off.
7. Put spices and garlic in sterile jars.
8. Alternating, fill the jar with cabbage florets, green tomatoes and carrots.
9. Pour the vegetables with a very hot, almost boiling marinade, pour a layer of oil on top and close with sterile lids.
10. Turn the jar on the lid, cover with a blanket on top and leave to cool to room temperature.
11. Return the jars to their original position (with the lid up) and put them away for storage in a dry, cool room (pantry, cellar, closet).
12. You can take the first sample from the salad after one and a half to two months.

There are no less canned green tomato salads than red ones. With what they are not cooked: with carrots and onions, with zucchini, with sweet peppers, with garlic, with parsley and celery. I propose a harvesting option with cabbage, sweet peppers and onions.

To make the salad not only tasty, but also beautiful, you need to take red fleshy peppers. Tomatoes must be fully formed. Small and dark green ones are unsuitable - a good harvest will not work out of them due to the fact that they are bitter. But you can use slightly damaged fruits by cutting off the affected areas. Green tomato salad with cabbage is a storehouse of vitamins, which is very useful on a meager winter table.

Ingredients

• Green tomatoes 1 kg
• White cabbage 1 kg
• Sweet pepper 2 pcs.
• Onion 2 pcs.
• Salt 1 tbsp. the spoon
• Sugar 5 tbsp. spoons
• Vinegar 6% concentration 250 ml
• Allspice peas 7 pcs.
• Black peppercorns 7 pcs.

How to cook green tomato salad with cabbage

1. 
   Prepare all the necessary ingredients. Wash the tomatoes, cut out the junctions with the stalk and cut into slices.
2. 
   Wash the fruits of sweet pepper, remove the stalks and placenta with seeds, and then cut into 4 parts and chop each quarter into thin strips.
3. 
   Peel the onions, cut in half and chop into thin half rings.
4. 
   Remove green leaves from cabbage and cut into thin slices.
5. 
   Combine all prepared vegetables in a large bowl and season with salt.
6. 
   Stir the mixture, cover with a wooden circle, press down with oppression and leave in a cool place for 6-8 hours.
7. 
   Put the mass into a cooking container, sprinkle with sugar, spices and pour in vinegar.
8. 
   Bring the salad to a boil and simmer for 10 minutes while stirring.
9. 
   Hot green tomato salad with cabbage for the winter immediately put into sterilized jars.
10. 
    Cover the jars with boiled lids and sterilize in boiling water: with a capacity of 0.5 l - 10-12 minutes, with a capacity of 1 l - 15-20 minutes, and then immediately cork.

Tomatoes with cabbage for the winter not every family prepares, because not everyone is used to combining these 2 products. However, we strongly recommend that you try a few recipes to get a taste of the preparation and prepare it for your family every year.

Salads with cabbage, tomatoes for the winter

Ingredients:

Cabbage head - 1 kg
- medium bulb - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- granulated sugar - 0.5 cups
- acetic acid
- allspice and black peppercorns
- coarse salt - 2 large spoons

Cooking steps:

Select elastic and juicy fruits with a delicate skin. Wash them, crumble them into slices. Finely chop the cabbage head, cut out the stalk. Chop the pepper into strips. Cut the onions into strips, rings or half rings. Mix the vegetables in a large container, put a heavy oppression on top, let stand for 12 hours. As oppression, you can use a pan filled with liquid, a clean stone or a cast-iron weight. After the contents begin to give juice, drain it, combine with sugar, acetic acid, salt, add spices, stir and pack. It remains only to cork the seams and, after cooling, transfer them to a storage place.

Salad with onions

You will need:

Cabbage head - 300 g
- onion - 2 pcs.
- fresh tomatoes - 1 kg
- granulated sugar, salt - a small spoonful
- acetic acid - 5 tablespoons

Cooking steps:

Chop the cabbage head into square slices. Peel the onion, chop into half rings, mix with cabbage. Wash tomatoes, cut into quarters, mix with vegetables. Stir, combine with vinegar, granulated sugar, a glass of boiled chilled water, let stand for one hour. Transfer to jars, lightly tamp, mix with the rest of the marinade. Cover with lids, put for sterilization in cool water. After the liquid in the container boils, sterilize for 20 minutes. Keep workpieces cold.

Recipes for tomatoes and cabbage for the winter

Allspice
- black peppercorns
- dill (or dry seeds)
- laurel leaf
- peeled garlic clove
- horseradish root
- tomatoes
- cabbage leaves

Cooking:

You can also include a few currant and cherry leaves in the recipe, and instead of horseradish root, take its leaves. Chop tomatoes and cabbage into large pieces. Make a brine filling: dissolve 2 tablespoons of kitchen salt in a liter of water. Pour hot brine over vegetables. Cover the top with gauze. The brine needs to be changed from time to time. It is advisable to cover the top with a lid so that the fermentation process begins. Take the workpiece to the balcony or to the basement. After 1-1.5 months, vegetables can be eaten.

They just turn out amazing.

Pickled tomatoes with cabbage in jars

Required products:

cabbage leaves
- carrot
- garlic
- horseradish

Cooking:

Arrange the washed tomatoes and cabbage in three-liter containers, and then proceed to prepare the brine filling. To do this, combine 250 g of salt, the same amount of sugar and 10 liters of water. Boil, fill the containers with hot brine, cover with a gauze cloth on top, leave in a warm room so that the workpiece begins to ferment. Remove the gauze, cover with nylon caps, take it to the basement for storage.

Here's another interesting variation:

Ingredients:

Onion - 2 pcs.
- tomatoes - 1 kg
- Bulgarian pepper - 2 pcs.
- cabbage head - 1 kg

For marinade filling:

Salt - 50 g
- sweet pea
- black pepper
- acetic acid - 250 ml
- granulated sugar - 90 g

Cooking steps:

Choose good tomatoes. They should have a thin and elastic skin. Wash the fruits thoroughly, chop the slices, chop the cabbage heads. Remove the stems from them. Peel the bell pepper, chop into strips. Chop the onion in half rings. Send the prepared vegetables to an enameled bowl or pan, put under pressure for 10 hours. Cover with a lid, put a brick on top. While the fruits release juice, thoroughly wash and ignite the jars. Drain the juice, add granulated sugar, pepper, acetic acid, stir. Move the container to low heat, cook for 10 minutes. Arrange in jars, cork with metal lids. Wrap the finished canned food with a blanket, hold until it cools and send it to the basement.

Recipe with sugar and onions

Ingredients:

Fresh tomato - 1 kg

- large onion - 2 pcs.
- acetic acid - 5 tablespoons
- salt - 1 large spoon

Cooking steps:

First, clean and ignite the seaming containers. For this purpose, it is very convenient to use the oven. Banks are placed here still wet. 150 degrees will be enough for sterilization. Dishes should be in the oven for no more than 10 minutes. Boil the lids in boiling water for 10 minutes. Peel the vegetables, get rid of the ponytails, wash thoroughly.

Chop the tomatoes into small slices, the onion into quarters, cabbage leaves into square pieces. Mix vegetables in a large bowl or saucepan. Add granulated sugar and salt, enter acetic acid. Add a glass of boiled, but not cool water. Stir the contents, let the mixture stand for exactly an hour, so that the juice comes out. As soon as an hour has passed, spread the resulting workpiece into jars, fill with the remaining brine. Roll up the salad under the covers, put it in the closet.

Pickled vegetables

Ingredients:

Medium cabbage head
- bay leaf, any spices
- garlic head - 3 pcs.
- tomatoes - 2 kg
- water - 9 liters
- allspice - 12 pcs.
- water - 9 liters
- coarse salt
- granulated sugar - 3 pcs.

Cooking steps:

Wash the jars thoroughly with the addition of soda (no need to sterilize). Finely chop the cabbage leaves. Rinse the tomatoes. Lay the selected components: garlic, spices, dill inflorescences. Lay vegetables in layers. You need to start with cabbage and finish with it. Make a brine: dissolve salt with granulated sugar in boiling water, let it boil for 10 minutes. Divide the brine equally, pour into two pans. Pour jars with boiling brine 2 times, add vinegar for the third time, finally fill with boiling water, cork. The second container is necessary precisely in order to make the final filling and replenish the missing amount of liquid.

Sauerkraut with tomatoes

You will need:

Garlic
- tomatoes
- sugar with salt
- late cabbage
- carrot

Cooking:

Chop cabbage leaves. Cut carrots into long sticks, chop on a special grater designed for Korean salads. Stir in chopped vegetables. Remove the stem attachment points from the tomatoes. Place a garlic clove into the resulting hole (slightly pressing it). Fill in layers, layering with tomatoes and carrots. The top of the container should be filled with cabbage slices. Make a brine: dissolve 2 tablespoons of salt and granulated sugar in a liter of water. Ferment the cabbage for 3-4 days, leaving it at room temperature. Cover with a nylon lid, put it in the cellar or refrigerator shelf.

horseradish recipe

Ingredients:

Horseradish root? PCS.
- garlic - ? glasses
- half a cabbage
- cherry, currant, horseradish leaves
- clean drinking water - 1 liter
- coarse salt - 2 large spoons
- allspice peas

Cooking steps:

Chop the cabbage into large pieces, remove the stalk. Make a brine: dilute salt in boiling water. Put the tomatoes with cabbage in jars or an enamel pan. Pour hot, but not boiling brine! Close the top of the container with a gauze cloth and a lid. Be sure to provide airflow so that the vegetables can "breathe". The fabric should be changed periodically. Take the pan to the cellar or to the balcony. It will take about a month for perfect fermentation.

You will need:

Parsley with dill
- carrot
- onion
- tomatoes
- sweet pepper
- cabbage head
- acetic acid
- salt with spices
- laurel leaf

Cooking steps:

Chop the cabbage, chop the tomatoes into large pieces. Cut the peppercorns into narrow strips lengthwise. Rub the carrot, chop the onion into half rings, chop the greens. Combine vegetables in one container, add bay leaf, spices. Move the container to the stove, boil the salad for 10 minutes after the start of boiling. At the very end, add vinegar and vegetable oil. Sterilize jars with lids in advance. To this end, hold them for 12 minutes in boiling water. After seaming and cooling, inverted, transfer to a special place for storage.

Cucumbers with tomatoes, cabbage for the winter

Luchok - ? kg
- carrot - 0.5 kg
- kilogram of cucumbers
- granulated sugar - 25 g
- tomatoes - 0.5 kg
- sweet pepper - 0.5 kg
- table salt - 50 g
- acetic acid - 75 ml
- vegetable oil - 200 ml
- sweet pepper - ? kg

Cooking steps:

Wash vegetables well and clean. Pepper with onion chop into strips. Chop the cabbage into small strips. Blanch the tomatoes, cut into slices. Free the carrots from the cucumber from the peel, crumble into thin straws. Put the vegetables in a container, mix with sugar, vegetable oil and acetic acid. Stir gently, simmer for 3 minutes. As soon as the time has elapsed, arrange in calcined jars, send for 5 minutes for sterilization. Immediately roll up the containers for the winter. Turn upside down to cool. In order for the cooling to take place slowly, do not forget to wrap the rolls in a warm blanket.

Tomatoes and cabbage are a great vegetable combination. Preparations from these vegetables are tasty, original and fragrant. They can be safely placed on the dining table and treated to family and friends. We are sure that they will appreciate them and ask to prepare more for the next year.