Cabbage and tomato salad for the winter - a popular billet! Eight original recipes of cabbage and tomato salad for the winter

Cabbage and tomato salad for the winter - a popular billet! Eight original recipes of cabbage and tomato salad for the winter

Cabbage and tomato salad for the winter - general cooking principles

Preparations for the winter of cabbage and tomatoes in the form of a salad have long been prepared. There are many recipes, but the main components remain the same:

• cabbage,

• tomatoes,

• granulated sugar,

• vinegar of different concentration,

• salt.

Cabbage. For the preparation of winter blanks use different varieties of cabbage. Most often white, rarely red and color.

When choosing cabbages for salad for the winter, pay attention to the base. It should not be dark spots and wormholes. When squeezed vegetable should not be deformed. Upper leaves may be sluggish, but without damage. It is better to remove them and check whether the following are intact. If possible, cut the head in half and check the quality of the product.

Shred cabbage can be a regular or special knife, as well as using a grater or combine. The main thing is to get a shallow straw.

Cauliflower should have a perfect appearance: white dense inflorescences without browning and fresh green leaves. She is disassembled into small inflorescences, soaked in an aqueous saline solution at room temperature for a quarter of an hour (30 g is put into 3 liters of liquid), washed and dried.

Tomatoes take different colors (red, pink, black, yellow) and maturity (ripe, brown, green). They should be tight, evenly colored, with no visible defects, smell good (fruits with a sour smell or odorless should not be taken). It is better not to use tomatoes that have green veins or seeds in the cut.

Washed and dried tomatoes are cut into half rings, slices, cubes or cubes.

Salad for the winter of cabbage and tomatoes required refueling. It is made from sugar, rock salt, vinegar, or vinegar essence.

Often other ingredients are added to these ingredients: pepper, cucumber, carrot, onion, greens, deodorized oil, spices, etc. Sterilization. For canning salads for the winter from cabbage and tomatoes take a glass container with a capacity of half a liter - liter. It must be thoroughly washed with soda. Before applying the vegetable mixture, it is necessary to conduct more heat treatment. You can do it like this:

1. Fill the pelvis with water 3 cm from the bottom and put on fire. Inside install grille or divider. When the water boils, put the cans upside down for 6-7 minutes, then remove and cool slightly. Also do with the covers.

2. Pour a large amount of water into a large container (so that it covers the cans completely). Cover the bottom of the board, put jars and lids on top. Put on the stove and boil for about a quarter of an hour. Carefully remove and place on a clean towel. Let it dry.

3. Place the clean jars in the oven, with the neck down, spread out the lids. Set the temperature to 1500C. Turn off the stove after 10 minutes, leaving the container inside until use.

Chopped vegetables and other components are mixed. Then stew, insist under the yoke or without, laid out in banks. It is necessary to fill the jars as tightly as possible, to the very top.

Some recipes include heat treatment of salad cans. It is carried out by boiling in a container with water. In this case, banks covered with lids, almost completely (before the shoulders) are immersed in boiling water.

Rolled banks have lids down. Top cover with a thick blanket or blanket. In a day they move to the place of storage (darkened with a temperature up to 100C).

Winter salad of brown tomatoes, cucumbers and cabbage


• brown tomatoes - 1 kg;

• cucumbers - 250 g;

• cabbage - 500 g;

• carrots, pepper, onion - 500 g each;

• bitter pepper - 1/2 pod;

• sugar - 120 g;

• vinegar 9% - 1/4 tbsp .;

• salt - 15 g;

• water - 1/2 tbsp .;

• deodorized oil - 1/2 Art.

Cooking process:

From the fruits of sweet pepper to get the seeds. Peel carrots, onions. Vegetables wash and dry. Chopped tomatoes, cucumbers, onions and peppers in squares should be placed in a container (it is better to take enameled).

Pour a mixture of oil, water, sugar and salt in a bowl with vegetables, mix.

Over medium heat simmer for about 25 minutes.

Prepare jars (sterilize).

Chop the cabbage and put it into the pan. Boil for 10 minutes.

Pour vinegar, stir.

Remove from heat, boiling for another 5 minutes.

Spread the salad over the cans and close.

Winter salad with tomatoes and cauliflower with mayonnaise


• tomatoes - 2 kg;

• cauliflower - 0.7 kg;

• mayonnaise - 125 g;

• bitter pepper - 1/2 pod;

• garlic - 1 pc .;

• parsley - bunch (small);

• deodorized oil - 0.7 l;

• salt;

• ginger - at the tip of tsp;

• nutmeg - on the tip of tsp;

• coriander - on the tip of tsp;

• black ground pepper - on the tip of tsp;

• crushed mint leaves - pinch;

• sugar - 70 g;

• Acetic essence - 5 ml;

• flour for breading.

Cooking process:

Wash parsley and vegetables, dry.

Scald tomatoes, remove the skin and cut into quarters. Put them in a blender with bitter pepper, garlic, parsley and chop.

Add to the mixture the remaining ingredients, mix thoroughly and put on the stove.

Boil for 40-50 minutes.

In hot oil, brown the cauliflower blossoms, pre-rolled in flour. Put in a bowl with sauce.

After 3 minutes, remove from heat. Close the jars filled with salad mixture.

Salad for the winter of tomatoes and different types of cabbage


• tomatoes (any) - 1 kg;

• red cabbage - 1/2 kg;

• white cabbage - 1/2 kg;

• onion, sweet pepper - 5 pcs .;

• salt - 45 g;

• deodorized oil - 250 ml;

• sugar - 35 g;

• Vinegar 70% - 5 ml per liter jar;

• Black pepper - 5 peas in each jar.

Cooking process:

Remove loose leaves from the cabbage, cut out the middle of the pepper, peel the onion. Wash the vegetables.

Finely chop the cabbage, sprinkle with salt and mash your hands a little. Cut half the remaining vegetables.

In a large container, mix all the billet with sugar, salt, pepper and butter.

Present for an hour salad, leave on the stove. When it boils, remove from heat and distribute the mixture in prepared cans (liter).

Roll up, topping into each spoonful of vinegar essence.

Winter salad of unripe tomatoes and cabbage


• green tomatoes - 2 kg;

• white cabbage - 2 kg;

• onions, sweet pepper - 500 g each;

• salt - 30 g;

• black pepper - 5 pcs. in a jar;

• Vinegar 9% - 40 ml;

• sugar - 240 g

Cooking process:

Wash vegetables, after peeling peppers and onions.

Chop tomatoes and pepper coarsely, and onions and cabbage - more finely.

Salad mix salt and put in a deep container. Thoroughly stir and leave under the yoke for the night.

Drain the released liquid. Report pepper, sugar and vinegar.

Move to the stove, stir.

After boiling put out for 10 minutes.

Put the mixture of vegetables in the container.

Close the lids.

Winter salad of tomatoes and cauliflower with zucchini


• tomatoes - 700 g;

• cauliflower - 500 g;

• sweet pepper (not green) - 4 pcs .;

• onions - 4 pcs .;

• carrots - 200 g;

• medium zucchini - 1 pc .;

• salt - 20 g;

• deodorized oil - 60 ml;

• Vinegar 9% - 50 ml;

• sugar - 35 g;

• garlic - 3 cloves;

• Black pepper - 5 peas in a jar.

Cooking process:

Wash cabbage, tomatoes, peppers, carrots and onions.

Zucchini cut into cubes, carrots and peppers - large cubes, onions and tomatoes - in semicircles.

Tins and lids sterilized.

Pour oil into a large container, heat over medium heat, then add sugar and salt.

Add chopped ingredients, stir and simmer under the lid for a quarter of an hour.

Cabbage buds hold a couple of minutes in boiling water. Cool it under cold water, pour it into a colander,

Put the cabbage in the pan. Mix.

Remove from heat after 7-9 minutes and distribute in jars. Clog up

Salad for the winter from cabbage and tomatoes with parsley


• sweet pepper and tomatoes - 1 kg each;

• white cabbage - 0.75 kg;

• onions and carrots - 0.25 kg each;

• parsley leaves - 50 g;

• salt;

• black pepper - 10 peas;

• Vinegar 9% - 1/2 tsp;

• sugar - 0.1 kg;

• deodorized oil - 0.1 liters.

Cooking process:

Carrots, peppers, onions, peel. Rinse vegetables and herbs under cold water and dry.

Chop cabbage, prisolit and crush hands.

Grate the carrots, chop the pepper and onion in half rings. Chop the parsley.

Mix all the ingredients in a deep bowl with sugar, butter and salt. Leave for an hour and a half.

Boil the salad mixture for a quarter of an hour.

In a previously sterilized jars put salad. Pour the remaining juice equally.


Salad for the winter of cabbage and tomatoes with cucumbers


• cucumbers - 1.5 kg;

• tomatoes - 2 kg;

• cabbage - 1 pc .;

• onions, carrots - 1 kg;

• sugar - 0.2 kg;

• vinegar 9% - 1/2 tbsp .;

• salt;

• deodorized oil - 1 tbsp.

Cooking process:

Peel the onions and carrots. Wash vegetables thoroughly and dry.

Take a deep bowl and cut cabbage and carrots into it - straws, tomatoes, onions and cucumbers - into half rings.

Add vinegar and oil, add sugar, salt and mix.

An hour later, again stir and distribute the banks.

Close after 40-minute sterilization.

Winter salad of pepper, tomatoes and cauliflower with garlic


• sweet pepper - 0.2 kg;

• tomatoes - 1 kg;

• cauliflower - 2 pcs .;

• greens (dill or parsley) - a bunch;

• garlic - 2 pcs .;

• deodorized oil - 1 tbsp .;

• salt - 45 g;

• Vinegar 9% - 120 ml;

• sugar - 100 g;

• black and allspice - in a jar of 5 peas.

Cooking process:

Peel the garlic, remove the seeds from the pepper. In salt water, put cabbage divided into florets for a quarter of an hour.

In running water, wash the herbs and vegetables. Drain. Boil water (3 L). Pour the cabbage. After a couple of minutes, drain in a colander.

Cut the peppers and tomatoes into large strips.

Greens chopped.

Grind garlic with a press or grater.

On the stove, heat the pan with oil. Fry the peppers and tomatoes with salt and sugar for about 12 minutes.

Pour cabbage inflorescences, herbs, garlic and vinegar. Stir gently. Stew for 3 minutes, remove from heat.

In the prepared container decompose the peppercorns, then the hot salad. Sterilize, covered with lids, for 7-10 minutes.


Salad for the winter from cabbage and tomatoes: secrets of success

  • Preserved food needs selected products, because they have to be stored for several months.
  • In order for the salad to have an attractive appearance and preserve its taste qualities for a long time, it is necessary to choose products with a solid structure for its preparation.
  • To make the vegetables crispy, you need to wash them in very cold water.
  • It is impossible to use boiled cauliflower in winter blanks. It loses all the beneficial properties, taste and looks unattractive.
  • Salad should be laid out only in warm sterilized containers.

Having treated relatives or guests with a salad from cabbage and tomatoes for the winter, you will be sure that you have not wasted time to make it.

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