Green tomatoes with cabbage salad. Preparing from simultaneously fermented vegetables

It is not always possible for tomatoes to reach technical maturity on our plots. Most often, at the end of the warm season, unripe fruits remain on the bushes. It would be a pity to throw them away; after all, in the summer we had to put in a lot of work. Fortunately, there are many interesting recipes in which green tomatoes are the main ingredients. It turns out tasty and healthy.

Basic rules for preparing salads

If you decide to use green tomatoes for making salads, then you need to observe some points:

For a snack you need to take fruits of fleshy varieties, otherwise instead of salad you will end up with porridge.
The fruits should be firm, without rot or cracks.
Before preparing salads, green tomatoes need to be soaked. The fact is that they contain a poison harmful to humans - solanine. To get rid of it, you can soak the fruits in cold water for 2-3 hours or with salt water for an hour, adding 2 tablespoons of salt per liter of water. Then the tomatoes need to be washed with clean water.
It is not necessary to take only green tomatoes; brown ones are also suitable for cabbage salad.
All vegetables used in the salad must be thoroughly washed and peeled, as required by the recipe.

Salad options

Hunter's Salad

It is not known why the appetizer received such a name, because the recipe uses products quite familiar to Russians and nothing related to hunting.

1 kg of green or brown tomatoes;
1 kg cabbage;
2 pods of hot pepper;
10 black peppercorns;
7 peas of allspice;
7 bay leaves;
2 onions;
250 ml apple cider vinegar;
head of garlic;
1 tbsp. l. vinegar essence;
90 grams of sugar;
60 grams of salt.

Cut the washed tomatoes into medium-sized slices, and the onion into half rings. Cut off the tail of the hot pepper. If you want the salad to be very spicy, you can leave the seeds. We also cut the peppers into rings. Shred the cabbage into strips.
Place the vegetables in an enamel container, press down with a small weight and leave for 12 hours.

The juice released from the vegetables must be drained. Then you need to sugar and salt, add allspice and black peppercorns, bay leaves. Place the container on the stove over low heat and wait for the mixture to boil. Cook for no more than 10 minutes.
Then add apple cider vinegar and garlic. After 2 minutes, distribute the cabbage salad with green tomatoes into jars and immediately roll up. Glass jars and lids should be washed in hot water and soda, rinsed and heated over steam for at least 10-15 minutes.

Green tomato salad is a great addition to any meal.

Vitamin rainbow

We are accustomed to the fact that a rainbow appears in the sky after rain. But this phenomenon can also happen on your table if you prepare a delicious salad with vitamins, where the main ingredients are cabbage and green tomatoes. But the added vegetables will give the appetizer not only a special taste, but also multicolor. Let's give ourselves and our family some pleasure and prepare a Vitamin Rainbow.

Despite the fact that there are many products in the list of ingredients, they are all quite accessible to any Russian:

cabbage – 2 kg;
small green tomatoes - 2 kg;
carrots – 1 kg;
5 heads of garlic;
red or orange sweet bell pepper – 1 kg;
dill and coriander seeds - 4 teaspoons each;
clove buds - 10 pieces;
allspice and black pepper – 10 peas each;
bay leaf – 8 leaves;
vinegar essence - 4 tablespoons;
vegetable oil – 8 large spoons;
salt – 180 grams;
granulated sugar – 120 grams.

Cut the peeled cabbage into checkers and add 2 tablespoons of salt. Grind it to release the juice, add the weight and put it in the refrigerator for a day.
Fill the cabbage with clean water, rinse and drain in a colander.
We wash all the vegetables, then cut the washed and peeled green tomatoes into medium slices.
Remove the husks from the garlic and cut the cloves into two parts.
After peeling, cut the carrots into cubes 0.5 by 3 cm.
Cut off the tails of sweet peppers, shake out the seeds and remove the partitions. We cut them in the same way as carrots.
Add chopped vegetables to cabbage. Mix carefully so as not to disturb the integrity of the green tomato slices.

Place bay leaves and spices in sterile jars, then vegetables.
When the jars are filled, let's make the marinade. Boil 4 liters of water, add sugar, salt, boil again, then add vinegar essence.
Immediately pour the marinade into the jars, and from above to the very neck - vegetable oil.
We roll up the jars with cabbage and green tomatoes, turn them upside down and wrap them in a towel. Leave in this position until the contents of the jars have cooled.

Cabbage salad with green tomatoes is stored perfectly even on the bottom shelf of the kitchen cabinet.

Option with sterilization

To prepare a delicious snack, we need to stock up on:

green tomatoes – 1 kg;
white cabbage – 1 kg;
onion - 2 heads;
sweet bell peppers – 2 pieces;
granulated sugar - 3.5 level tablespoons;
salt – 30 grams;
table vinegar 2 tablespoons;
black pepper - 6 peas each.

Cutting and initial preparation for preparing the salad are similar to the previous option. After 12 hours, drain the juice, add all the other ingredients indicated in the recipe and cook after boiling for 10 minutes.

Place in prepared jars and place to sterilize in boiling water. Roll up and put in a cool place for storage.

Conclusion

Green tomato and cabbage salad can be served as a regular appetizer. But if you show your imagination, add fresh cucumbers, green onions, chopped parsley or dill to it, you will get an amazingly tasty and healthy dish that will remind you of summer. You can serve the salad with meat, fish, and poultry. But even if there are ordinary boiled potatoes on the table, then an appetizer of cabbage and tomatoes will come in handy. Bon appetit everyone!

Green tomato and cabbage salad for the winter

Green tomatoes can be used to make amazing winter salads. They go well with cabbage and other seasonal vegetables. This appetizer will harmoniously complement fish, meat and other dishes.

“Hunter” salad of green tomatoes and cabbage

green tomatoes – 2 kg;
cucumbers – 2 kg;
white cabbage – 1.5 kg;
bell pepper – 2 kg;
onions – 500 g;
garlic – 5 cloves;
table salt - to taste;
vinegar essence – 10 ml per 1 liter of salad;
vegetable oil – 2 tbsp. for 1 liter of salad;
fresh herbs - to taste.

Prepare the vegetables. To do this, they need to be washed and cleaned. Cut the carrots into thin strips. Finely chop the onion. Cut green tomatoes into slices or cubes, bell peppers into strips. Finely chop the white cabbage.

Mix the vegetables in a deep saucepan, add garlic, passed through a press, add salt and leave for a couple of hours. During this time, the products will release juice.

Transfer the salad into pre-sterilized jars and place them in a water bath. Keep for about 10-15 minutes. Then roll up with metal lids and leave until completely cooled under a warm blanket.

Spicy green tomato and cabbage salad

green tomatoes – 1 kg;
white cabbage – 1 kg;
onions – 2 pcs;
hot pepper – 2 pcs;
peppercorns – 10 pcs;
allspice – 7 pcs;
bay leaf – 7 pcs;
apple cider vinegar – 250 ml;
granulated sugar – 90 g;
table salt – 30 gr.

Cut green tomatoes into small slices, onions into half rings, hot peppers into thin rings.

Place all prepared vegetables in an enamel pan of sufficient size, cover with an inverted plate and place a weight. Leave in this position for 12 hours.

After this time, drain the released juice. Add sugar and salt. Place the pan over low heat and bring to a boil. Cook for 10 minutes. At the end of cooking, add apple cider vinegar and spices.

Place the hot prepared salad into clean, sterilized jars and roll up.

Cuban salad with green tomatoes and cabbage

green tomatoes – 2 kg;
white cabbage – 1.7 kg;
sweet bell pepper – 1.5 kg;
carrots – 500 gr;
onions – 500 g;
garlic - to taste;
vinegar essence – 1 tbsp;
granulated sugar – 2 tbsp;
vegetable oil – 1 cup.

Place finely shredded cabbage and carrots, chopped on a Korean grater, into a large enamel pan. Then add onions, cut into half rings, and strips of bell pepper.

Prepare the marinade. Boil vegetable oil with sugar, salt, pepper and bay leaf. Pour the resulting liquid over the salad and mix well. Then place in clean, dry jars and sterilize for 20 minutes from the moment of boiling. Remove the jars and add ½ tsp to each. vinegar essence, roll up with metal lids.

“Tender” salad of green tomatoes and cabbage

green tomatoes – 1 kg;
white cabbage – 1 kg;
sweet pepper – 1 kg;
carrots – 1 kg;
onions – 1 kg;
vegetable oil – 2 cups;
salt – 3 tbsp;
ground black pepper – 2 tsp.

Cut the onion into small cubes, mix it with 1 tsp. salt and leave for 12 hours. Cut the sweet pepper into short narrow strips. Grate the carrots on a coarse grater, chop the cabbage finely. Cut the tomatoes into cubes.

Mix all ingredients with salt and leave for 12 hours.

Then squeeze out the juice, add oil, black pepper and stir again. Place the salad in sterilized jars and roll up.

Green tomato and cabbage salad for the winter - How to prepare it

This culinary site will teach you how to cook delicious dishes in a slow cooker in a steamer in an air fryer, as well as prepare salads and soups

How to prepare a salad of green tomatoes and cabbage for the winter?

You can prepare the “Hunter” salad from green tomatoes and cabbage.

For 1 liter of salad we will need:

200 g green tomatoes

300 g white cabbage

200 g bell pepper

1 clove of garlic

Parsley, dill to taste

Salt to taste (the salad should seem a little salty)

2 tbsp vegetable oil

10 grams of vinegar essence (per one liter jar).

And so we begin to cook.

Wash and clean the vegetables.

Cut the carrots into medium-sized strips. Finely set the onion. Peel the peppers from seeds and cut them into cubes. Cut the cucumbers into large strips. Cut green tomatoes into cubes. Shred the cabbage thinly.

Add crushed garlic, salt and leave to brew for 2 hours so that the vegetables release juice.

Then heat without bringing to a boil. At the end of heating, add vegetable oil and vinegar essence.

Transfer the salad into sterilized jars and place them in a water bath for 10-15 minutes.

Roll up and wrap until completely cool.

I suggest you cook green tomato salad with sauerkraut. The taste is harmonious, the salad can be opened in winter and ready to serve directly from the jar, you can also season it with onions and vegetable oil to taste.

To prepare you will need the following products:

from vegetables, take green tomatoes - 1 kg, sauerkraut - 1.5 kg, onions - 1 kg.

To fill 1 liter of water you will need salt - 30 - 40 g, sugar - 50 g, black pepper - 10 - 12 g, bay leaves - three - four pieces, allspice - three - four pieces.

When everything is prepared, let's get started salad.

To remove the skin from a tomato, place it in boiling water for one to three minutes, then place it briefly in cool water. After removing the skin, cut into thin slices.

Peel the onion and cut into rings.

Take fresh sauerkraut and press down a little to drain off excess juice.

We put all the vegetables into jars, then fill them with hot filling, after which we pasteurize at a temperature of 85 ° C: for 0.5 liter jars - 15 minutes, for 1 liter jars - 25 - 30 minutes.

After this, the jars can be packed until winter and stored in a suitable place.

How to prepare a salad of green tomatoes and cabbage for the winter?

You can prepare the “Hunter” salad from green tomatoes and cabbage. For 1 liter of salad we will need: 200 g green tomatoes 200 g cucumbers 300 g white cabbage 200 g bell pepper 1

Medium head of cabbage;

Two kilograms of tomatoes;

Three to four heads of garlic;

Three glasses of sugar;

Chop the cabbage thinly.

Late varieties of cabbage;

Finely chop the cabbage.

Stir in cabbage and carrots.

Bay leaf (optional);

A liter of clean drinking water;

Two medium onions;

Cut the beret into strips.

A kilogram of cauliflower;

Six peppercorns;

Two tablespoons of coarse salt.

A kilogram of green tomatoes;

A kilogram of dense cabbage;

Three medium onions;

One or two bell peppers;

Cabbage marinated with beets, green tomatoes, carrots, garlic and fresh herbs turns out not only very tasty and crispy, but also stunningly beautiful. Beetroot juice gives the appetizer a beautiful ruby color, while beets and tomatoes give it a subtle original taste.

Two medium carrots;

A kilogram of green tomatoes;

Coarse rock salt;

Half a glass of table vinegar.

Cut the tomatoes into slices.

Chief editor of the portal: Ekaterina Danilova

Choose a recipe for preparing cabbage and tomatoes for the winter, as well as

Cabbage with tomatoes for the winter, a universal preparation, a wonderful dish for every day and on the holiday table for fried, baked and stewed meat

Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled. Secrets of ideal pickling of cabbage and tomatoes for the winter

It is impossible to imagine a Russian table without sauerkraut, pickled and salted cabbage.

Our ancestors also restored the supply of vital vitamin C with the help of sauerkraut (citrus fruits were unavailable in those days for obvious reasons). Just in the middle of winter, the body loses this vitamin, and juicy, crispy, sweet and sour cabbage comes to the rescue. If you ferment or marinate it with tomatoes, onions, peppers, apples, you can get options that are much more varied in taste and beneficial properties.

Every housewife should learn how to salt cabbage for the winter. From cabbage harvested in the fall you can cook cabbage soup, soups, borscht and stews, prepare vinaigrettes and salads, bake pies and fry pies. Seasoned with aromatic sunflower oil, mixed with thin onion rings, it can become a separate dish. You can serve it with boiled potatoes, chopped meat, or eat it just like that, with black bread.

Cabbage with tomatoes for the winter - general principles of preparation

Salting, fermenting or pickling cabbage with tomatoes for the winter is much more interesting than simply grinding chopped leaves with salt and carrots. In addition to the undoubted benefits, this preparation option will allow you to get at least seven or eight, or even ten or twelve different flavors of such a seemingly simple dish.

Cabbage and tomatoes for the winter is not as simple as it seems. Various processing methods, spices, herbs, spices, playing with the amount of certain ingredients can give it piquancy, sharpness or softness, enhance the sourness and aroma.

To enhance the aroma and taste of cabbage and tomatoes for the winter, dill seeds, carrots, vinegar, onions and garlic, peppers and herbs are most often used. But if you add bell peppers and horseradish, apples and pickled cranberries to the preparation, the taste of the cabbage will reveal itself brighter, and the dish itself will acquire individuality. If you consider that not only white cabbage, but also cauliflower, red cabbage, Savoy, Brussels sprouts and kohlrabi ripen in gardens, then the number of recipes becomes very impressive.

There are various ways to process cabbage heads. It is chopped, cut into large pieces, cut into squares, and salted with a whole head of cabbage. Tomatoes are taken whole, cut into pieces, cut into rings. Before pickling, vegetables need to be washed and removed from stalks, seeds and peels. Hot-sealed jars should be cooled with the lids down under a warm blanket.

Cabbage with tomatoes for the winter, marinated in a jar

The simplest option for preparing cabbage and tomatoes for the winter will certainly become one of the most favorite recipes for a novice housewife. This preparation does not deteriorate in room conditions (it can easily stand under a bed or in a pantry for up to two years) and requires a minimum of ingredients and preparation time. And the jars don’t need to be sterilized!

medium head of cabbage;
two kilograms of tomatoes;
three to four heads of garlic;
favorite spices and bay leaf;
10-15 peas of allspice;
9 liters of water;
three glasses of sugar;
a glass of coarse or medium salt.

Rinse the jars well with soda, but do not sterilize.

Chop the cabbage thinly.

Put the necessary spices and garlic into the jars, dill if desired.

Layer the cabbage and tomatoes in layers, starting with the cabbage and ending with the same.

Prepare the brine by dissolving sugar and salt in boiling water and boiling for ten minutes. Divide the brine into two pans approximately equally.

Fill the jars with boiling brine twice, add vinegar to the brine the third time, fill completely and seal.

The second pan with brine is needed precisely for the third final filling, in order to supplement the missing amount of liquid.

Pickled cabbage with tomatoes for the winter

Cabbage and tomatoes for the winter can be prepared without vinegar. The aroma of the preparation will not be sharp, and fresh carrots and garlic will make the taste sweetish. The original design of tomatoes with garlic allows you to use them on the table as a separate snack. Sauerkraut will not only make the borscht taste amazing, but it will also be good with vegetable oil.

Finely chop the cabbage.

Cut the carrots into thin long sticks or chop them on a special grater for Korean carrots.

Stir in cabbage and carrots.

For tomatoes, remove the stem attachment point. Place a clove of garlic in the resulting hole, pressing it slightly, with the sharp end inward.

Fill the jar in layers, alternating cabbage with carrots and tomatoes.

The top of the jar should be filled with cabbage.

Prepare the brine: dissolve two tablespoons of sugar and salt in a liter of boiling water.

You need to ferment the cabbage for three to four days, leaving the jar in the room.

Cover with a nylon lid and put in the refrigerator or cellar.

Cabbage with tomatoes for the winter “Slavic salted with horseradish”

Salted cabbage with tomatoes for the winter according to the classic recipe is prepared with dill umbrellas. If you add a little horseradish root to the jars during fermentation, you will get a stunningly aromatic dish with a slight bitterness. Horseradish is one of the vegetables traditional for Slavic cuisine. Its bitterish, pungent taste gives cabbage and tomatoes a special freshness and crispness for the winter. The ingredients are indicated arbitrarily; it is not necessary to adhere to certain proportions.

cabbage (1-2 heads);
tomatoes (a kilogram or two);
half a large horseradish root;
half a glass of garlic (more or less is possible);
black and allspice peas;
bay leaf (optional);
cherry, currant, horseradish leaves (optional);
liter of clean drinking water;
two large spoons of medium or coarse salt.

Cut the cabbage into large pieces (four to five), cut out the stalk.

Prepare the brine by dissolving the salt in boiling water.

Place the cabbage and tomatoes in jars or an enamel pan. Pour hot, but not boiling, brine.

Cover the top of the container with gauze and a lid, ensuring air flow so that the cabbage and tomatoes do not “suffocate.” The gauze pad will need to be changed periodically.

Take the pan or jar into the cellar, onto the balcony, into the basement - into the cold.

In order for cabbage to ferment perfectly, you need to wait at least a month and then actively use it. The fact is that cabbage and tomatoes fermented in this way cannot be stored for a long time. It must be consumed before the start of winter.

Cabbage with tomatoes for the winter “Hungarian Rhapsody”

Onions, tomatoes, green bell peppers and paprika are always included in traditional Hungarian dishes. Their company turned out to be to the liking of Russian white cabbage. The recipe for cabbage with tomatoes for the winter “Hungarian Rhapsody” does not contain water, so the taste is sharp, sweet and sour.

kilogram of cabbage;
two large bell peppers;
kilogram of tomatoes;
two medium onions;
half a glass of sugar;
a glass of vinegar 9%;
black and/or allspice peas;
two tablespoons of medium or coarse salt.

For pickling, you need to select juicy, elastic tomatoes with delicate skin. Wash the fruits and cut into slices.

Finely chop the cabbage and cut out the stalk.

Cut the beret into strips.

Cut the onions into half rings or rings.

Place the vegetables in a large enamel pan, place heavy pressure on top and leave for 12 hours. As a pressure, you can use a washed stone, a pan of water of a smaller diameter, or a cast iron weight, placing it on a plate or board.

When the vegetables give up their juice, you need to drain it, mix it with sugar and vinegar, and add salt.

Return the juice to the pan, simmer its contents over low heat for 10 minutes, pour into jars and seal.

Cabbage with tomatoes for the winter “Original”

Not only ordinary white cabbage can become the heroine of a recipe. An excellent winter snack can be prepared from cauliflower and tomatoes for the winter. The original sweetish taste perfectly complements meat and vegetable dishes.

kilogram of cauliflower;
a kilogram of juicy red tomatoes;
spoon of sugar;
one and a half tablespoons of vinegar 9%;
six peppercorns;
a spoonful of cumin;
Bay leaf;
two tablespoons of coarse salt.

Peel the tomatoes and turn into a thick puree using a sieve.

Cut the cabbage into pieces and cover with cold water for half an hour.

Boil the cabbage in a new portion of water along with bay leaf and caraway seeds for no more than five minutes after boiling.

Season the tomato puree with sugar, salt, cook for five minutes, then add vinegar and stir.

Place the boiled cabbage inflorescences in jars, add the juice of grated tomatoes to the neck and place them in a pan of boiling water for sterilization.

Sterilize half-liter jars for ten minutes, liter and “seven hundred” jars for 25 and 35 minutes, respectively.

Cabbage with tomatoes for the winter “Picant”

kilogram of green tomatoes;
a kilogram of dense cabbage;
three medium onions;
one or two bell peppers;
half a glass of sugar;
a glass of vinegar 9%.

Cut green tomatoes into thin slices.

Cut the pepper into long pieces.

Mix all the vegetables in a saucepan, add salt, add sugar and vinegar. Leave to release juice.

Place vegetables in jars. Apply a seal on top of wooden sticks laid crosswise so that the vegetables are covered with brine. Sterilize jars.

Cabbage with tomatoes for the winter “Winter Dawn”

Cabbage marinated with beets, green tomatoes, carrots, garlic and fresh herbs turns out not only very tasty and crispy, but also stunningly beautiful. Beetroot juice gives the appetizer a beautiful ruby color, beets and tomatoes give it a subtle original taste.

head of cabbage;
two small or one large beets;
two medium carrots;
greenery;
head of garlic;
kilogram of green tomatoes;
coarse rock salt;
half a glass of table vinegar.

Cut the cabbage into four parts, cutting out the stalk. Chop into fairly large pieces.

Place the cabbage in a wide bowl, sprinkle with salt to taste, and place pressure on top. Leave for half an hour.

After half an hour, mash the cabbage a little with your hands and put it under weight again for 20 minutes.

Grate the beets and carrots on a medium or coarse track.

Place beets, carrots, and greens in a bowl with cabbage, mix, mash a little and leave under pressure again for an hour.

Cut the tomatoes into slices.

Place tomato slices, garlic, vegetables in a jar in layers, lightly pressing them to compact them.

Pour the remaining brine from the basin into jars, pour cold brine over the cabbage (two tablespoons of salt per liter of water), pour three tablespoons of 9% vinegar under the lid.

Seal, put in a dark place and leave at room temperature for two days.

Cabbage with tomatoes for the winter - tricks and useful tips

To ferment cabbage with tomatoes for the winter, you need to select hard heads of late varieties. Loose forks are not suitable for pickling: the cabbage will be too soft.

It is better to salt cabbage and tomatoes with coarse rock salt for the winter. Iodized salt will spoil the salting: it will make the cabbage soft, “boiled.” The standard amount of salt for preparing brine is a tablespoon per liter of liquid. If cabbage is salted dry, that is, without brine, using vegetable juice, then the amount of salt should be increased.

Horseradish and carrots make cabbage crunchy. If you can refuse the bitter root, then carrots are a must. If you chop it very finely, the cabbage will retain its white color.

Along with tomatoes, cabbage can be pickled with apples, lingonberries, cranberries, and plums. They give a piquant sourness.

The top large leaves that do not go into pickling do not need to be thrown away. They need to be placed on the bottom of a saucepan or jar for pickling, and then on top of the cabbage.

Cabbage with tomatoes for the winter: sweet and sour, salted, pickled, pickled

It is impossible to imagine a Russian table without sauerkraut, pickled and salted cabbage. Our ancestors also restored the supply of vital vitamin C

Tomatoes and cabbage for the winter Not every family prepares it, because not everyone is used to combining these 2 products. However, we strongly recommend trying a few recipes to get a feel for the preparation and making it for your family every year.

Salads with cabbage and tomatoes for the winter

"Hungarian Rhapsody"

Ingredients:

Head of cabbage – 1 kg
- medium onion – 2 pcs.
- tomatoes – 1 kg
- bell pepper – 2 pcs.
- granulated sugar – 0.5 cups
- acetic acid
- allspice and black peppercorns
- coarse salt – 2 large spoons

Cooking steps:

Select firm, juicy fruits with soft skin. Wash them and chop them into slices. Thinly chop the cabbage head and 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, place heavy pressure on top, and 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 yield juice, drain it, combine with granulated sugar, acetic acid, salt, add spices, stir and package. All that remains is to seal the seams and, after cooling, transfer them to a storage place.

Prepare one more recipe.

Salad with onions

You will need:

Head of cabbage – 300 g
- onion – 2 pcs.
- fresh tomatoes – 1 kg
- granulated sugar, salt - a small spoon each
- acetic acid – 5 tablespoons

Cooking steps:

Chop the cabbage head into square slices. Peel the onion, chop into half rings, mix with cabbage. Wash the tomatoes, chop 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, compact lightly, mix with remaining marinade. Cover with lids and place in cool water to sterilize. After the liquid in the container boils, sterilize for 20 minutes. Keep the preparations cold.

Recipes for tomatoes and cabbage for the winter

Required Products:

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

Preparation:

You can also include several currant and cherry leaves in the recipe, and use its leaves instead of horseradish root. 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 basement. After 1-1.5 months you can enjoy vegetables.

They turn out simply amazing.

Pickled tomatoes with cabbage in jars

Required Products:

Cabbage leaves
- carrot
- garlic
- horseradish

Preparation:

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

Prepare and.

Here's another interesting variation:

Ingredients:

Onion – 2 pcs.
- tomatoes – 1 kg
- bell pepper – 2 pcs.
- cabbage head – 1 kg

For the marinade filling:

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

Cooking steps:

Select good tomatoes. They should have a thin and elastic peel. Wash the fruits thoroughly, chop into slices, and chop the cabbage heads. Remove the stalks from them. Peel the bell pepper and chop into strips. Chop the onion into half rings. Place the prepared vegetables in an enamel bowl or pan and place under a press for 10 hours. Cover with a lid and place a brick on top. While the fruits are releasing juice, thoroughly wash and heat the jars. Drain the juice, add granulated sugar, pepper, acetic acid, stir. Place the container over low heat and cook for 10 minutes. Place into jars and seal with metal lids. Wrap the finished canned food in a blanket, hold it until it cools and send it to the basement.

Prepare and.

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 heat the seaming containers. It is very convenient to use the oven for this purpose. The jars are placed here while still wet. For sterilization, 150 degrees will be enough. The dishes should be in the oven for no more than 10 minutes. Boil the lids in boiling water for 10 minutes. Peel the vegetables, remove the tails, and wash thoroughly.

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

Try it too.

Pickled vegetables

Ingredients:

Medium cabbage head
- laurel 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. Place the selected ingredients: garlic, spices, dill inflorescences. Layer the vegetables. You must start with cabbage and end with it. Make the brine: dissolve salt and granulated sugar in boiling water, let it boil for 10 minutes. Divide the brine equally and pour into two pans. Fill the jars with boiling brine twice, add vinegar a third time, finally fill with boiling water, and seal. The second container is needed precisely in order to complete the final filling and supplement the missing amount of liquid.

It also has a special taste.

Sauerkraut with tomatoes

You will need:

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

Preparation:

Shred the cabbage leaves. Cut the carrots into long pieces and chop them on a special grater designed for Korean salads. Stir in the chopped vegetables. Remove the stem attachment points from the tomatoes. Place a garlic clove into the resulting hole (pressing it slightly). Fill in layers, alternating 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. Leave the cabbage for 3-4 days, leaving it at room temperature. Cover with a nylon lid and put it in the cellar or refrigerator shelf.

Horseradish recipe

Ingredients:

Horseradish root - ? PC.
- garlic – ? glasses
- half a head of cabbage
- leaves of cherry, currant, horseradish
- 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: dissolve salt in boiling water. Place tomatoes and cabbage in jars or an enamel pan. Fill with hot, but not boiling, brine! Cover the top of the container with gauze and a lid. Be sure to provide air flow so the vegetables can breathe. The fabric should be changed periodically. Take the pan into the cellar or onto the balcony. It will take about a month for perfect fermentation.

Salad with sweet peppers and carrots

You will need:

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

Cooking steps:

Chop the cabbage and chop the tomatoes into large pieces. Cut the peppers into narrow strips lengthwise. Grate the carrot, chop the onion into half rings, chop the greens. Combine vegetables in one container, add bay leaf and spices. Place the container on the stove and boil the salad for 10 minutes after it starts boiling. At the very end, add vinegar and vegetable oil. Sterilize jars with lids in advance. For this purpose, keep them in boiling water for 12 minutes. After rolling and cooling upside down, transfer to a special storage area.

Cucumbers with tomatoes, cabbage for the winter

Required Products:

Onion – ? kg
- carrots – 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 and peel the vegetables thoroughly. Chop the pepper and onion into strips. Chop the cabbage into small strips. Blanch the tomatoes and chop into slices. Remove the peel from the cucumber and chop it into thin strips. Place the vegetables in a container, mix with granulated sugar, vegetable oil and acetic acid. Stir carefully and simmer for 3 minutes. As soon as the time has expired, place in heated jars and sterilize for 5 minutes. Immediately roll up the containers for the winter. To cool, turn bottoms up. In order for cooling to occur slowly, do not forget to wrap the rolls in a warm blanket.

Tomatoes and cabbage are a wonderful vegetable combination. Preparations from these vegetables are tasty, original and aromatic. You can safely put them on the dining table and treat your family and friends. We are sure that they will appreciate them and ask to prepare more for next year.

Green tomatoes are as inevitable in the domestic climate as rain is in autumn and snow is in winter. You can simply come to terms with this, or you can learn to turn the inevitable into something useful and loved. So do green tomatoes. You can give up and forget, or you can prepare a delicious and healthy salad for the winter. And at the same time use cabbage, bell peppers, garlic and a variety of garden spices. So, cans - out and a knife to help! The recipe for green tomato and cabbage salad for the winter has several interesting options. Below are 3 methods.

Appetizer “Vitamin Rainbow” of tomatoes (green), white autumn cabbage, carrots and red bell pepper.

Ingredients:

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

Recipe:

Wash the cabbage well, remove the top coarse leaves and stalk, cut the leaves into squares with sides 3*3 cm and a couple of cabbage leaves thick. Sprinkle cabbage squares with 2 tbsp. spoon of salt, “squeeze” it thoroughly with your hands, mixing with salt and refrigerate for about 24 hours. It is advisable to press the cabbage with pressure.
After 24 hours, rinse the cabbage well to remove salt and juice, pour over plenty of boiling water and drain in a colander.
Cut washed green tomatoes into slices (the number depends on the size, usually 4 or 6), cut out the stem.
Peel the garlic, cut each clove in half lengthwise.
Peel the carrots, cut into “slices” half a centimeter thick and 3 cm long.
Wash the sweet pepper, remove the seeds, remove the stem and remove the white partitions. Cut the pepper into “feathers” similar to carrots.
Mix cabbage, tomatoes, bell peppers, carrots and garlic in a large container.
Prepare jars for seaming: wash thoroughly with a good abrasive detergent and soda, over steam or in the oven.
Boil the lids.
Place a bay leaf and spices at the bottom (down) of each jar.
Place the vegetables tightly in clean, washed, sterile jars, being careful not to break the pieces or sticks.
Prepare the marinade. Boil 4 liters of water, add the remaining salt and sugar. Bring the mixture to a boil again, add vinegar and immediately turn off.
Carefully pour the hot marinade into the jars, not reaching the edge of the neck a couple of millimeters.
Fill the jars with vegetable oil on top until they are heaped.
Cover the prepared salad jars with sterilized lids, without touching the inside of the lids. If necessary, help yourself with a clean kitchen towel.
Turn the jars over onto their 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 “wrapping”.
Turn the jars back to the bottom and store them in a dark, cool place (pantry, cellar, kitchen cabinet). 18. A 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 eat this preparation of green tomatoes either as an independent snack or turning it into a salad. You need to open the jar and drain the juice. Cut fresh cucumbers into “slices”, cut green onions into “feathers”, finely chop parsley and dill. Mix the salad from a jar with cucumbers and herbs, add aromatic sunflower oil and stir. A wonderful salad in addition to, for example, pork ribs, winter barbecue or even regular boiled potatoes - ready!

Tomato salad (green) with cabbage and tomato juice

Ingredients:

Tomatoes (dense green tomatoes) – 2 kg
Cabbage (autumn white cabbage) – 2 kg
Orange carrots – 2 kg
Garlic - 9 cloves
Allspice peas – 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 - granulated - ½ cup

Recipe:

Wash the cabbage thoroughly, remove the outer rough and damaged leaves, cut out the hard core and chop into thin strips.
Place cabbage in a large container, add 2 tbsp. spoon of salt, mix and leave under pressure in a cold place for a day.
Wash the tomatoes, remove the stems and cut into slices.
Peel the carrots and cut into thin strips.
Peel the garlic and cut each clove into slices, then each slice into strips.
Wash the cabbage, pour boiling water over it and dry in a colander.
Dilute the tomato paste, remaining salt and sugar in two liters of water. Bring the future marinade to a boil, pour in vinegar, stir and remove from heat.
Mix cabbage with tomatoes, carrots and garlic.
Place allspice and lettuce in sterile jars, pour in very hot marinade, add vegetable oil on top in a thin layer of about a couple of millimeters.
Cover the jars with boiled lids, turn them over, wrap them well, and wait until they cool completely.
Return the cooled jars to their original position and store them for long-term storage in a dark, cold place (pantry, kitchen cabinet, cellar).
The salad can be eaten after one and a half to two or more months.

This salad can be eaten as a cold appetizer, used as a dressing for winter soups, or even stewed. 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 (better orange rather than yellow) – 1 kg
Refined vegetable oil (sunflower or olive) – 0.25 l
Bay leaves – 8 pcs.
“Allspice” peppercorns – 8 – 10 peas
Hot black peppercorns - 8 - 10 peas
Coriander seeds – 4 spoons
Vinegar (essence, 70%) – 4 teaspoons
Granulated sugar – 4 tablespoons
Table salt – 4 tablespoons (+ 2 tablespoons)

Recipe:

Wash the cauliflower well and divide it into small, approximately equal, inflorescences. Boil water in a saucepan, add 1 tbsp. a spoonful of coarse table salt, blanch the cauliflower or broccoli florets for just a couple of minutes. Drain the hot water and add ice water.
Wash the tomatoes and make a crosswise cut in place of the stem.
Peel the carrots and cut into “pucks” half a centimeter thick.
Peel the garlic.
Sterilize canning jars using any usual method and boil the lids.
Prepare the marinade: boil two liters of water, add the remaining salt and sugar. Pour in vinegar (vinegar essence), stir, bring to a boil and immediately turn off.
Place spices and garlic in sterile jars.
Alternately, fill the jar with cabbage inflorescences, green tomatoes and carrots.
Pour the very hot, almost boiling marinade over the vegetables, pour a layer of oil on top and close with sterile lids.
Turn the jar over onto the lid, cover the top with a blanket and leave to cool to room temperature.
Return the jars to their original position (lid up) and store in a cool, dry room (pantry, cellar, closet).
You can take the first sample from the salad after one and a half to two months.

Not a single family feast is complete without pickled, salted tomatoes and cabbage. How tasty the housewife makes this dish is the main criterion of her skill.

Although in the summer you will have to work a little hard in the kitchen, your efforts will pay off in full when the whole family will feast on delicious and healthy dishes all winter long.

After all, fermented foods contain beneficial bacteria that have a beneficial effect on the immune system and digestive organs. In addition, both tomatoes and cabbage perfectly retain their natural vitamin qualities. Here are some useful recipes for enjoying this product in autumn and winter.

Recipe 1. Salted tomatoes with cabbage

Place on the bottom of a large saucepan:

Dill (umbrellas are a must, if not, you can replace them with dry seeds),
. horseradish root,
. peeled garlic cloves,
. black peppercorns,
. allspice,
. bay leaf (optional).

You can also add a few leaves of cherries or currants; horseradish root can be replaced with leaves.

Washed tomatoes and
. cabbage, cut into large pieces (a small head is cut into 4-5 pieces and the head is removed).

How to cook:

Then prepare the brine, 2 heaped tablespoons of salt per 1 liter of water. Pour hot brine over cabbage and tomatoes.
We cover the top with gauze, it will need to be changed periodically, and we cover the top with a lid, but not tightly, for the fermentation process to take place, air must enter the pan, otherwise the tomatoes may suffocate.

Then we take the pan to the balcony or basement. You can enjoy vegetables in just a month and a half.

But this recipe is good for use until the end of autumn; tomatoes cannot be stored in a pan longer.

Recipe 2. Pickled tomatoes with cabbage in jars

Here is an example of a good recipe for pickling for the winter. To prepare pickled tomatoes and cabbage for the winter you also need:

Cut the cabbage into large pieces, but so that they fit into the jar,
. carrot slices,
. horseradish and
. garlic.

How to cook:

Place the washed tomatoes and cabbage in three-liter jars and begin preparing the brine.

For 10 liters of water, 250 g of salt and 250 g of sugar, bring to a boil and pour hot jars of tomatoes and cabbage, cover with gauze on top, leave in a warm place to ferment for about a month.

Then we remove the gauze, close it with nylon lids and send it to the basement until winter.

Recipe 3. Marinated tomatoes with cabbage for the winter

Another good recipe. We will need:

1 kg cabbage;
. 2 pcs. Sweet pepper;
. 1 kg of tomatoes;
. 2 pcs. onion.

For the marinade:

100g sugar,
. 250ml vinegar,
. black pepper and
. fragrant polka dots,
. 50 g salt.

How to cook:

We choose good tomato varieties, elastic with thin skin and fleshy. We thoroughly wash the tomatoes and cut them into slices, shred the cabbage, remove the heads of cabbage, remove the seeds from the bell pepper and cut into strips.

Cut the onion into rings or half rings if very large. Place all peeled and washed vegetables in an enamel pan or bowl and place under pressure for 10-12 hours.

You can cover with a lid and put a brick on top. While the vegetables are releasing their juice, wash and sterilize the jars well. Then drain the juice, add sugar, vinegar and pepper, mix.

Place the pan on low heat and cook for 10 minutes. We scatter them into jars and seal them with metal lids for the winter. We wrap the finished canned food in a blanket and keep it there until completely cooled, and then send it to the basement.

This is how easy it is to prepare salted tomatoes and cabbage for the winter for the whole family. Bon appetit!