4 best recipes for preparing cabbage in tomato juice for the winter

Cabbage cooked in tomato juice for the winter can be added to salads, borscht, cabbage soup, and used as a side dish for meat and fish dishes. It stays crispy and the tomatoes add a nice sour note. White cabbage and cauliflower are perfect for preparation. It prepares quickly, there are no special secrets. And most importantly, it retains its taste and all the beneficial substances.

How to cook cabbage in tomato for the winter

First, prepare the tomato, add spices and salt to it. Afterwards the cabbage is prepared. If it is a white cabbage, the top sheets are removed from it, then chopped or cut into small pieces. In the case of colored cabbage, divide the head of cabbage into inflorescences. They must be washed under running water.

Rules for choosing main ingredients

Cabbage should be taken of medium varieties; young cabbage is not suitable in this case, it will be bitter. Autumn varieties are more juicy and aromatic. Tomatoes should be meaty.

If cauliflower is to be cooked, the head of cabbage should be tight, strong, and without damage.

How to properly prepare containers for the start of the process

Before canning, you need to prepare the container. It is washed with water with added salt and rinsed thoroughly. Once still wet, the jars are placed in a cold oven and turned on at 160°C. Turn off the heating when there are no drops left on the container.

Metal lids should be kept in boiling water for 10 minutes..

How to cook cabbage in tomato

The vegetable is especially tasty when cooked in homemade tomatoes. To do this, wash the tomatoes, cut them into 4-8 pieces and grind them in a blender. Then rub through a sieve to remove the skin and seeds.

The resulting mass is boiled for about 5 minutes. Tomato juice is ready.

Classic recipe

According to the classic recipe, the vegetable is cooked in tomato juice. It is advisable that it be homemade. This way the preparation will be tastier. The recipe also includes:

• kilogram of cabbage;
• a tablespoon of salt;
• spices.

The cabbage is chopped and placed in a liter of boiling tomato juice. Cook for about 6 minutes. Afterwards, several laurel leaves and 5-7 peppercorns are placed on the bottom of the prepared container. Fill with hot stock.Roll up the jar with a metal lid, turn it upside down and leave to cool. Afterwards they are put away for storage.

Option in pieces without sterilization

This preparation option is often used as a side dish. The color of the workpiece is bright and juicy. For one kilogram of vegetables you will need:

• liter of juice;
• a little more than half a glass of vegetable oil;
• 2 small chili peppers;
• head of garlic;
• 45 grams of salt;
• a teaspoon of vinegar.

Tomato juice is placed on the fire and brought to a boil. Then pour in vegetable oil and add salt. Reduce the heat and leave the juice to simmer for half an hour. Then add chopped garlic and hot pepper. After 5 minutes the fire is turned off. If desired, add dill seeds or coriander.

While the tomato juice is simmering, the head of cabbage is cut into small cubes, placed in a deep container and poured with boiling water. Cook over low heat for several minutes. Afterwards, they are thrown into a colander to let the water drain and put into jars.

Before turning off the tomato, pour vinegar into it and pour hot cabbage over it. Roll up metal lids, turn the jars over and cover with a warm blanket.

Recipe for preparing cauliflower in tomato sauce

The cauliflower turns out bright and aromatic. It can be eaten as a separate dish, simply with a piece of bread, or served as a side dish. For 2 kilograms of vegetables you will need:

• 2 liters of tomato juice;
• 2 tablespoons salt;
• 2 tablespoons sugar;
• 10 peas each of black and allspice;
• 4 tablespoons vinegar.

First, the cabbage is kept in salt water. This is necessary so that insects leave it. Then they divide it into inflorescences. Place in a colander and place in boiling water so that the vegetable is completely immersed in it.Immediately remove and place in cold water. Place in prepared containers.

Add sugar and salt to the boiling juice, and after a couple of minutes add vinegar. Pour the resulting sauce over the inflorescences.

Roll up the lids and wrap with a warm cloth.

Without vinegar

Cauliflower without vinegar cooks even faster than the first option. To prepare it you need to take:

• kilogram of cabbage;
• liter of tomato juice;
• 30 grams of sugar;
• 30 grams of salt.

The inflorescences are washed and placed in jars. Add salt and sugar to the juice, bring to a boil and pour in the cabbage. Cover with a metal lid and sterilize for 40 minutes. After rolling it up, leave it to cool.

Storage conditions

There are no special storage conditions. The blanks are placed in a pantry or cellar. The product can be stored for up to 12 months.