It’s good to have a few cans of cabbage stewed for the winter using a simple, reliable recipe. With its help, you can quickly prepare a dish that you won’t be ashamed to serve to guests, or deliciously feed your beloved family. Borscht is cooked from stewed cabbage, a side dish is made, and a filling for pies, pies, and dumplings.
Specifics of preparing stewed cabbage for the winter
Mid-late and late varieties of white cabbage are suitable for preparing winter preparations. Leaves of early ripening varieties become too soft after prolonged heat treatment. You can prepare a delicious snack at any time; fresh vegetables are available in the store all year round.
In the fall, summer residents do winter harvesting; they need to process the crops grown in the summer. A simple recipe for stewed vegetables for the winter will be useful to any housewife. With its help, you can process a head of cabbage left over from preparing borscht or another dish.
Preparing ingredients for cooking
Vegetables need to be fresh, not spoiled, they contain more vitamins. You need an elastic, dense head of cabbage, carrots that are not rotten, without mechanical damage.
Preparations made from healthy vegetables last longer, and jars kept in the apartment in winter do not explode.
The simpler the recipe is in composition, the less time it takes to prepare vegetables. Shredded cabbage leaves stewed with carrots can be used in preparing various dishes. Due to its low calorie content, the product can be eaten by people on a diet and fasting.
Ingredients:
- white cabbage - 1 kg;
- carrots - 250 g;
- tomato paste - 1 tbsp. l.;
- cold boiled water - ½ cup;
- salt to taste;
- ground black pepper to taste or ¼ tsp;
- bay leaf - 3 pcs.;
- table vinegar 9% - 1 dessert spoon.
Required containers
To store stewed vegetables prepared according to this recipe, you need 1 liter glass jars. They are sterilized before use. Choose the most convenient method.
| Way | Description | Time |
| Steam over the pan | Place the jar with the hole down on a pan of boiling water. | 5 minutes |
| In the oven | Place the wet container upside down on a wire rack, set the temperature to 160 °C, and turn on the oven. | 10-15 minutes until the glass is completely dry |
| In the microwave | Pour a little cold water into the bottom of the container and turn on the | 5-10 minutes at full power until the water boils |
Cooking process
The recipe is very simple. Inventory you will need: a cutting board, a thick-bottomed saucepan, a saucepan or cauldron, a lid, a stirring spoon with a long handle, a regular or special knife (for chopping cabbage), a grater with large holes. To prepare any preparations you need a kitchen scale. With their help it is easier to maintain the required proportions.
Preparing cabbage
Remove the top leaves from the head of cabbage, rinse it under the tap if necessary and dry it with a paper towel. Chop with a knife. It would be better to stew cabbage cut into strips of medium thickness - 4-5 mm.
Preparing the carrots
If the carrots are small, then you will need 2 pieces; if they are large, then one will be enough. Before peeling, the root vegetable must be washed thoroughly using a brush, then grated.
Stew cabbage
Pour shredded cabbage and chopped carrots into a saucepan (saucepan). Add salt to the mixture, mix with your hands and leave for 30-60 minutes. Vegetables will give juice, it will be easier to stew them, they will not burn. Place tomato paste in a glass, add water, stir until completely dissolved and pour into the vegetable mixture.
Place the pan on the stove and heat until the juice boils. Continue to simmer the cabbage over low (medium) heat for 40 minutes. 10-15 minutes before the end of cooking, add:
- Bay leaf;
- pepper;
- salt.
Some housewives use fresh tomatoes instead of tomato paste. They need to be scalded with boiling water, the skin removed, and the pulp crushed in a blender.Equivalent to 1 tbsp. l. tomato paste will be 1 tbsp. chopped fresh tomatoes.
Preparing stewed cabbage for the winter
Transfer the hot vegetable mixture into a liter jar that has not cooled down after sterilization. To prevent canned cabbage from spoiling during storage, the workpiece must be sterilized:
- put the vegetables in jars and place in a high saucepan;
- pour hot (boiling water) water up to the hangers;
- boil for 10 minutes.
Before closing (rolling up) the snack with a metal lid, you need to add table vinegar to it. Pour it exactly according to the norm. Rolled up jars can be placed under a “fur coat” for 12 hours.
Further storage of workpieces
Stewed cabbage rolled into jars can be stored in a city apartment, put in the cellar, or put in the refrigerator. The preparation contains everything a person needs in winter for proper nutrition:
- proteins;
- fats;
- carbohydrates.
Cabbage stewed with carrots goes well with fish, meat, and vegetables. You can add spices, salt, and herbs to it before use. There is no need to overdo it with them; a large amount of seasonings can worsen the taste of the finished dish.
