Calories: Not specified
Cooking time: Not indicated

When winter comes and the vegetables on store shelves lose their taste, you really want something homemade and tasty. Every housewife who makes it has many recipes and secrets. However, there is not always time to prepare complex dishes.

Cabbage canned in tomato is such a simple recipe to prepare that it will certainly become a godsend for every housewife. In addition to the speed of preparation, purchasing products for this preparation will not hit the family budget.

- tomatoes or ready-made tomatoes;
- White cabbage;
- salt;
- granulated sugar;
- Bay leaf;
- allspice peas;
- any other spices (to your own taste).

The proportions of the products are not indicated for the simple reason that this preparation, in principle, does not have them. You can take as much tomato as you have and add cabbage until it is as thick as you want it to be. You can roughly indicate that for 7-8 liters of tomato, 2-3 medium heads of cabbage will be needed.

Recipe with photos step by step:

1. First, you should prepare a glass container. For cabbage canned in tomato, it can be of completely different volumes. The jars should be thoroughly washed and sterilized over steam for at least 5 minutes. After sterilization, the container must be immediately covered with a lid.




2. Next, let's start preparing the tomato. Cut the tomatoes into several pieces and chop using a food processor. This takes much less time, and the fineness of the grind is easily determined.



3. The tomatoes are completely twisted. The only thing that needs to be removed is the place where the stalk grows. This is where all the nitrates are collected, which we have absolutely no use for.




4. Place the pan with the tomato on the fire. We are waiting for it to boil.






5. After boiling, cook for 20-30 minutes, then add spices: pepper, bay leaf and several clove buds. In addition to spices, if desired, you can add bell pepper cut into strips.




6. While the tomato is cooking, chop the cabbage. Here, too, it all depends on preference. If you like finely chopped cabbage, chop finely; if not, then chop coarsely. However, the finer the cabbage is chopped, the less it needs to be cooked, don’t forget about this.




7. Add cabbage to tomato. Salt to taste and add a little sugar. We are waiting for the mass to boil. Cook for another 20-30 minutes.




8. Place the finished cabbage in tomato into jars and roll up.





Advice. The recipe itself for cabbage canned in tomato does not require the addition of vinegar or citric acid. However, if you don’t have a basement, or if it’s warm enough, you should add 1 teaspoon of 6% vinegar to each jar.
After capping, the jars need to be placed with the lid down and covered well. They stand in this position until they cool completely, after which they are removed to a permanent storage location.
In winter, when opening cabbage marinated in tomato, you need to add a little vegetable oil, onions and pickled cucumber. Bon appetit!






Let us remind you that last time we prepared

Cauliflower is a unique vegetable crop. It is very elegant and beautiful in appearance and can decorate any garden bed. In addition, this is perhaps the only copy of all that does not leave anyone indifferent who has ever tried it. There are several recipes for preparing this vegetable. Some people cook it with tomatoes. Some using grandma's recipe. There are people who finish salads by adding a large number of different spices. Today we will talk about how to cook in tomatoes for the winter. There are many options for creating a blank. We have chosen the most suitable, in our opinion. So, let's begin...

First recipe

First, you need to focus on the simplest version of such a blank. For vegetables you will need: 1 kilogram of cauliflower and 1 kilogram of tomatoes, 5 bell peppers. For spiciness, add 5 cloves of garlic and 1 teaspoon of vinegar. All this should be flavored with 1 glass of vegetable oil, 200 grams of sugar and only 50 grams of salt.

Preparation of the workpiece

When preparing this type of cabbage, the main thing is to separate it into individual flowers. Now boil for 10 minutes in water with added salt, let all the liquid drain and cool. Next step: the prepared peppers and tomatoes should be minced, add spices and bring to a boil. When all the remaining ingredients intended for this preparation with cabbage are brought to a state of semi-preparedness, add the queen of vegetables to the mixture and boil for 15 minutes. The fire should be low so that the mass does not burn. Vinegar should be added last; it is added at the very end of cooking. Now the resulting dish should be put into jars and rolled up.

The second option for creating a blank at home

Interested in preparing more cabbage? Then the next one in tomatoes for the winter is for you. You need to take 5 kilograms of the main vegetable. You will also need 2 kilograms of carrots, 1 kilogram each of sweet peppers and onions. You can add 2 hot peppers and 4 heads of garlic. For this dish, the filling is prepared separately. You need to mix: 3 liters of tomato juice, a glass of vinegar and sugar, 2 cups of vegetable oil and 5 tablespoons of salt.

The next stage of preparation of the workpiece:

Next, you need to pour everything into a saucepan and put it to boil. Then you should add spices: bay leaf, cloves, peppercorns. The entire resulting mixture is cooked for five minutes. Then you should throw in the peppers, cabbage and onions and boil for another 15 minutes. The next batch will consist of garlic and hot pepper, which is kept on fire for 5 minutes. Lastly, add the oil and vinegar. When all the contents boil again, the time will come to put everything that is being cooked in the pan into jars and roll up.

The third option for creating preparations for the winter

How to prepare canned cauliflower in tomato? Each housewife has her own recipe that she uses. The best option is selected through search, trial and error. Otherwise, it is impossible to say what is good and what is bad. Therefore, the more options are offered, the easier it will be to decide what the family will prefer: a spicy cauliflower salad in tomato or a delicate, spicy preparation from their favorite set of vegetables. So, it's time to consider another method. This recipe is simple, unique and quick.

How to prepare cauliflower in tomato for the winter:

You need to take 3 liters of tomato juice, a glass of vinegar, two glasses of vegetable oil and 5 tablespoons of salt. You can add any spices to taste: from bay leaf to cinnamon. First you should boil and put 1 kilogram of carrots in it. Cook everything again for 5 minutes. And again, as in the previous recipe, add everything in stages: pepper, cabbage and onion. Then boil for another 15 minutes. Add garlic and hot pepper - cook for another 5 minutes. Oil and vinegar - until boiling. That's all, cauliflower in tomatoes is ready for the winter. Now you should put it in jars, after which you need to close them with lids.

Canning cauliflower for the winter in tomato

The cooking process is not difficult and does not require special skills. You just need to follow the recipe step by step, then the delicious dish will be pleasant to serve on the table when not only close people gather who are ready to forgive the hostess’s small mistakes.

So, how do you prepare cauliflower in tomatoes for the winter? To prepare you will need: two kilograms of cabbage, one and a half kilograms of tomatoes, 250 grams of sweet bell pepper, 200 ml of vegetable oil, 100 grams of sugar, 60 grams of salt, 120 ml of vinegar and more herbs.

The process of preparing preparations for the winter at home

Now you should divide the cabbage into florets so that it looks small and tender in the jar. After this, boil it for five minutes. All of the listed vegetables, except cabbage, should be washed and finely chopped. Then you need to mix everything with vinegar, sugar, salt, vegetable oil and mashed tomatoes. Cook for half an hour over low heat only. And only now you can add the cabbage and keep it on the stove for another 3 minutes. Then the resulting dish must be placed in jars and sterilized for twenty minutes each. Afterwards you need to roll it up and cool.

Of course, there is no housewife who would not try her hand and not roll up at least one Cauliflower in tomato will not only be a delicious innovation in the kitchen, but also when serving the holiday table. Everyone will be pleasantly surprised by its exquisite and unique taste.

The last option for cooking cabbage

The housewife begins making preparations for the winter in August. Cauliflower in tomato will now be a favorite dish. Another recipe is offered. For cooking, take a little more than a kilogram of cauliflower and the same amount of red tomatoes.

You will need 200 ml of vegetable oil, 700 grams of sugar, and only 60 grams of salt. Then you need to add garlic, a little bell pepper, herbs and half a glass of vinegar. Then you need to prepare the cabbage. Afterwards, add salt and boil the water, and lower the inflorescences into the water for 4 minutes. Cool, first strain. You need to grind the tomatoes in a meat grinder, add all the remaining products to the resulting mass and boil. Now you need to add the cauliflower. You need to cook for fifteen minutes, after which you need to put it in jars while still hot. Then you need to close the lids. Next, you should wait until the jars cool down, after which you can put them in the pantry.

First rule. Cauliflower that is intended for use should be carefully selected. Only clean heads of cabbage, without black spots or damage, are suitable.

Second rule. Before you start preserving, cauliflower should definitely be disassembled into individual inflorescences. This will simplify the cooking process. All hidden damaged areas will be visible and promptly replaced or removed completely.

Third rule: the cabbage must be kept in boiling water for three to five minutes (no more). This achieves the effect of destroying all unnecessary microorganisms that are afraid of heat treatment. This will also help make the vegetable more tender and juicy.

A little conclusion

Truly an unusual dish - cauliflower in tomato for the winter. Reviews about this dish are very positive. After all, such dishes can be used as an addition to lunch or dinner. Vegetable preparations made from cauliflower can be diversified with additional ingredients. Spicy lovers will not spoil the dish by adding a little hot pepper. And children will be happy to have an unusual vegetable “flower” on their plate. Now you know the recipe for cauliflower in tomatoes for the winter. We wish you good luck in your culinary endeavors. We hope that you will be able to prepare such a dish in your kitchen.

Cauliflower in tomato sauce, prepared according to our recipes for the winter, will be dense and crispy. You can serve it as a snack on its own or as a side dish for stewed meat, fish, potatoes or pasta. Either way, it is very tasty.

1.Ts Vegetable cabbage with bell pepper

Ingredients:

• cauliflower - 1.5 kg
• bell pepper - 500 g
• tomatoes - 500 g
• garlic - 3 cloves
• water - 700 ml
• vegetable oil 100 ml
• salt - 1 tbsp.
• sugar - 70 g
• vinegar 9% - 70 ml

Preparation:

First of all, we disassemble the head of cauliflower into inflorescences; there is no need to disassemble it into very small inflorescences, otherwise during the cooking process they will turn into porridge. Place the cauliflower in a saucepan, add the bell pepper cut into rings.

It is better to take ripe, juicy tomatoes, cut the tomatoes into small cubes and put them in a saucepan along with the juice. Add salt and sugar. Pour in vegetable oil.

Now pour in boiling water and put the pan on the fire. Let the contents of the pan boil, reduce the heat to low, mix all the ingredients, and cover the pan with a lid. Cook the salad for 25 minutes. Then add finely chopped garlic to the salad. Cook the salad for another 5 minutes.

At the very end of cooking, add vinegar. Simmer the salad for another 5 minutes and remove from the heat. Distribute the “Delicious” cauliflower salad prepared for the winter into sterilized jars and screw the lids on the jars. Let the jars with the salad cool completely under a blanket and transfer them to the storage room. Delicious cauliflower salad - a great side dish for the main dish!

2.Cauliflower with zucchini in sauce without sterilization

You can change the amount of vegetables to your taste, and spices too. Depends on whether you like it spicy or spicy.

Ingredients:

• 850 ml - sunflower oil
• 2.4 kg - carrots
• 600 ml. - Krasnodar sauce
• 1 l - Chili sauce
• 180 - garlic
• 2.6 kg - zucchini
• 450 g - sugar
• 4.8 kg - cauliflower
• 60 ml - table vinegar
• 1.2 kg - bell pepper
• 20 g - salt

Preparation:

Wash all vegetables thoroughly.
Cut the peppers, zucchini and carrots into thin slices or pieces.
Break the cabbage into tiny florets and place all the vegetables in a large container.
Add two types of sauces, salt. Place over low heat, bring to a boil, then add butter and sugar.
Cook for 50 minutes, do not forget to stir. Then add vinegar, garlic to the vegetable mixture and boil for 3 minutes. Place in jars and immediately roll up their lids (no need to sterilize).

Blanch cauliflower for salads in boiling water for 3 minutes, adding citric acid. Then the inflorescences are placed in a bowl of cold water. Blanching ensures that the crispy qualities of the cauliflower are not lost. After contrasting heat treatment, cabbage inflorescences can easily withstand prolonged boiling in a marinade without losing their visual appeal and density.

3.Cauliflower salad with tomatoes

Ingredients :

• cauliflower - 2 kg
• tomatoes - 1.5 kg
• bell pepper - 2 pcs.
• hot pepper - 1 pod
• garlic - 1 head
• sunflower oil - 150 ml
• sugar - 90 g
• salt - 55 g
• vinegar 9% - 60 ml
• bay leaves - 6 pcs.
• black peppercorns - 1 tsp.
• allspice peas - 1 tsp.
• citric acid - 1/3 tsp.

Preparation:

Note: from the specified amount of products you will get 3 liter jars of cauliflower in tomato sauce.

They take a beautiful snow-white head of cabbage; overripe inflorescences with yellowness or a gray coating are not suitable. Tomatoes and peppers should be ripe and juicy.The leaves are removed from the head of cabbage, the cabbage is washed, and disassembled into inflorescences.

Tomatoes are cut into halves and crushed in a blender. You should get tomato juice of medium thickness.Blanch the cauliflower in boiling water for 3 minutes, adding citric acid.

Pour tomato juice into the pan and add cauliflower.Sweet peppers are cut into strips, bitter peppers into rings. The garlic is peeled and cut into thin slices.Add sunflower oil, salt, sugar, vinegar, bay leaves. Throw in black and allspice peas.

Boil cauliflower in tomato marinade for 35 minutes, setting the heat to minimum. The marinade will thicken and turn into a spicy, aromatic tomato sauce.

Place the hot cauliflower in tomato into dry sterilized jars and pour the marinade evenly. The jars are rolled up for the winter and turned over. The blanks are covered with a blanket.

After 12 hours, the cooled pieces can be taken to the cellar.

4. Cauliflower in tomato juice

Ingredients:

• cauliflower - 1 kg. (1 large or 2 small heads)
• tomato juice - 1.5 l.
• vinegar - 3 tbsp. l.
• salt - 2 tbsp. l.
• parsley - 1 bunch.
• water for cooking cabbage - 3 l.
• sugar - 4 tbsp. l.

Preparation:

From the listed number of components, 3 half-liter jars of snacks are obtained. First you need to prepare the cabbage. Wash it thoroughly in cold water and trim off the lower leaves. Next, divide the vegetables into inflorescences, which are placed in a small saucepan. Fill the cabbage with water. Lightly parboil the cauliflower florets. They need to cook for 3-5 minutes. At the same time, do not salt the water. After the required time has passed, place the inflorescences in a deep bowl and cool.

While the inflorescences are cooling, prepare the tomato marinade. To do this, pour tomato juice into a separate pan, and then add sugar and salt to it. Bring the contents of the pan to a boil, then reduce the heat and simmer for 30 minutes.

In the meantime, you can start preparing the jars. Wash them in warm water and then sterilize over steam for at least 5 minutes (time indicated for 0.5 liter jars). Fill hot sterilized jars with cooled cabbage inflorescences. This must be done carefully so that the inflorescences do not wrinkle or break.

Using a sharp knife, finely chop the parsley and add it to the tomato sauce. Pour 1 tbsp into each jar of cauliflower. l. vinegar, and then pour it with boiling infusion of tomato juice and parsley. Next, the jars need to be sterilized. You can do this as follows. Choose a wide, but not deep pan (its height should be no less than the height of a half-liter jar). Fill a saucepan with boiling water and then place your jars filled with vegetables and tomato juice in it. Wait for the water in the pan to boil. Jars, covered with lids, should sit in boiling water for 15 minutes (time indicated for 0.5 liter containers).

After this time, remove the jars from the pan and roll them up. Turn the rolls over, wrap them in a warm towel and cool.

Cauliflower is prepared in tomato without sterilization, which is very convenient. First, the inflorescences need to be blanched, and then boiled in fresh tomato sauce and placed in jars. A minimum of effort - and delicious canned cabbage is ready for the winter! It is crispy, sour, with the aroma of garlic. Great snack!

Total cooking time: 40 minutes
Cooking time: 25 minutes
Output: 1.5 l

Ingredients

• cauliflower inflorescences – 1 kg
• tomatoes – 700 g
• bell pepper – 1 pc.
• garlic - 3 teeth.
• sugar – 2 tbsp. l. no slide
• salt – 1 tbsp. l. with a low slide
• refined vegetable oil – 50 ml
• vinegar 9% – 50 ml

Preparation

First of all, you should prepare the cauliflower. I cleared the head of cabbage from the top green leaves, washed it thoroughly in running water, cut off the inflorescences from the stalk and divided them into small pieces - the net weight was 1 kg.



In order for the cauliflower preparation to stand well for the winter and not become cloudy, the inflorescences must be blanched, that is, boiled in boiling water, but not until fully cooked. To do this, I brought about 3 liters of water to a boil in a saucepan. I poured the inflorescences into boiling water, covered the pan with a lid and boiled for 5-6 minutes (from the moment of adding, there is no need to wait for it to boil again). After that, I put the boiled cabbage in a colander and left it until it cooled completely.



Next, I prepared the ingredients for the tomato sauce. I washed the tomatoes, cut them into pieces and removed the stems with the green core. If you wish, you can peel their skins - place them in boiling water for a couple of minutes, and then pour them over with cold water; after such a “contrast shower”, the skins of the tomatoes are very easily removed (I did not peel them). I washed the pepper, removed the seed box and cut it into large cubes. Grind the vegetables in a blender until pureed. If you don’t have a blender, you can use a meat grinder.



Pour the tomato puree into a saucepan (volume 3 liters) with a thick bottom. I also sent garlic there, passed through a press. Pour in refined vegetable oil, add salt and sugar. Place on medium heat and bring to a boil. Boil for 5 minutes, stirring.



I poured the cabbage into the boiling tomato sauce. Reduced the heat, covered the pan with a lid and cooked everything together for 10 minutes at a low simmer, stirring.



At first, the liquid will seem small, but over time the vegetables will settle into the pouring. After 10 minutes, I poured 9% table vinegar into the pan. Boil for another 2-3 minutes and remove from heat. As a result, the cabbage should remain al dente, a little undercooked, it will still be “under the fur coat” and will then remain crispy. At the very end of cooking, do not forget to take a sample and add more salt or sugar if the tomatoes are too sour.



I put the cauliflower in sterilized hot jars - it’s better to fill it not to the neck, but to the shoulders, that is, 2-3 centimeters below.



Filled with sauce to the very top and sealed with sterilized lids. She turned the jars upside down, wrapped them tightly in a blanket and left them until the glass cooled.

After complete cooling, all that remains is to store the jars in a cool and dark place. The shelf life of home-canned cabbage is 1 year.

Delicious vegetable preparations always delight us in the winter season and beyond. I suggest preparing cauliflower in tomato sauce for the winter. Cauliflower is not as popular as other vegetables, but its taste is no worse than that of tomatoes, cucumbers or other more popular vegetables.

To prepare cauliflower in tomatoes for the winter, take the following products as in the photo.

Separate the cauliflower into small florets and rinse well. Boil enough water in a saucepan. Place the inflorescences in boiling water. Blanch for 5 minutes. Then drain in a colander and rinse with cold water.

Wash the sweet and bitter peppers, remove the seeds. Grind the peeled garlic, sweet and bitter peppers, and washed tomatoes through a meat grinder. Add salt, sugar, sunflower oil. Stir and bring to a boil.

Add cauliflower florets and chopped parsley to the boiling mixture. Stir. Bring to a boil. Cook for 10-15 minutes. Finally add vinegar and stir. Pre-sterilize jars with lids.

Pack the hot cabbage into sterile jars and seal tightly. Turn over and wrap well until completely cool. After this, you can put the workpiece in a cool, dark place.