The best recipes for preparing cabbage in tomato juice for the winter without sterilization

Fresh vegetables are expensive in winter, and their quality raises reasonable doubts. Cabbage in tomato juice, closed for the winter without sterilization, is a preparation of healthy and tasty products that will replace fresh vegetables in the cold season.

In the article you will find simple recipes for preparing white and cauliflower cabbage for the winter with photographs. blanks. Despite the processing, the products retain their crunch, juiciness and nutrients.

Selection and preparation of cabbage for harvesting

Pickling And pickling are no longer so popular: housewives prefer to preserve maximum nutrients in vegetables. Cabbage in tomato juice does not lose its taste and crunchiness. This preparation is used in the preparation of salads, borscht, or served with side dishes.

For preparation, take a tight, strong head of cabbage of mid-season varieties - young white cabbage is not suitable for preparing dressings.

If there is no ready-made tomato juice, use fresh crushed tomatoes. Tomatoes should be fleshy varieties. They are boiled 15 minutes longer than the time specified in the recipe.

How to properly marinate cabbage in tomato sauce

Pickled cabbage in tomato juice is a real lifesaver for housewives. It will help you quickly prepare borscht and lazy cabbage rolls or be an addition to a side dish.

Ingredients, proportions

For the preparation you will need:

• 2 kg cabbage;
• 5 kg of tomatoes;
• 1.5 cups vegetable oil;
• 3 chili pods;
• 2 heads of garlic;
• 3 tbsp. l. salt;
• 1 tbsp. l. vinegar essence.

For cabbage preparations, use coarse table salt. Extra and iodized salt are not suitable for processing vegetables.

Step-by-step instruction

It’s easy to prepare for the winter; the main thing is to prepare the vegetables and not disturb the processing order. You can do two processes at the same time - while the tomato juice is boiling, do the cabbage.

Cabbage:

1. Peel the head of cabbage from the top leaves, wash and cut into cubes.
2. Place the cabbage in a saucepan, add boiling water and place on low heat for 5 minutes.
3. Drain the leaves in a colander and then place in jars.

Tomato juice:

1. Wash the tomatoes, wipe off moisture, cut into pieces and grind in a blender.
2. Press the tomato mixture through a sieve to remove skins and seeds.
3. Place the resulting juice on low heat in an enamel bowl.
4. Add sunflower oil and salt.
5. After 30 minutes, add garlic, chopped pepper and vinegar.
6. After another 5 minutes, turn off the mixture and pour into jars.

The jars are rolled up with iron lids, wrapped for a day, and then transferred to a cool place.

Recipe Variations

Recipes There are plenty of cabbage preparations. You can cover not only white cabbage, but also cauliflower and Brussels sprouts for the winter.

Traditional recipe

To prepare the traditional recipe you will need:

• 1 kg cabbage;
• 250 ml fresh tomato juice;
• 1 tbsp. l. salt;
• 1 bay leaf;
• 2 black peppercorns.

Step-by-step instruction:

1. Remove the top leaves from the head of cabbage.
2. Rinse and shake off water.
3. Cut the fork into 4 pieces and cut into thin strips.
4. Add salt.
5. Boil tomato juice in a stainless or enamel bowl.
6. After boiling, add bay leaf, pepper and cabbage to the juice.
7. Boil the mixture for 5 minutes.
8. Place the cabbage in prepared jars and pour juice on top.
9. Cover the jars with lids or roll them up.

With tomato paste

Not every housewife has the time and resources to prepare tomato juice. Replace it with store-bought tomato paste.

Ingredients:

• 2 kg cabbage;
• 1 kg of tomatoes;
• 0.5 kg bell pepper;
• 1 cup diluted tomato paste;
• 1 glass of vegetable oil;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 40 ml 9% vinegar;
• bay leaf and pepper to taste.

Preparation procedure:

1. Shred the cabbage, chop the tomatoes and peppers.
2. Pour oil into the pan and add tomatoes.
3. As soon as the juice releases from the tomatoes, add the pepper and simmer for 5 minutes over low heat.
4. Then add cabbage and steam under the lid.
5. Once the cabbage has settled, add sugar, salt and vinegar to the mixture.
6. Simmer the workpiece over low heat for 1.5 hours under the lid.
7. Half an hour before readiness, add bay leaf, pepper and tomato paste to the mixture, diluted to the consistency of sauce.
8. Divide the mixture into jars and close the lids.

Preparation for borscht

Preparing borscht dressing is simple; you need:

• 1.5 kg beets;
• medium head of cabbage;
• 0.5 kg of carrots and onions;
• 0.5 liters of tomato juice;
• 90 ml 9% vinegar;
• 250 ml vegetable oil.

Housewives add salt and spices to this preparation according to their taste preferences.

Tomatoes are squeezed through a juicer or passed through a sieve. The head of cabbage is chopped into small strips and placed in a saucepan or enamel basin. The remaining vegetables are washed, chopped, and added to the cabbage. Pour oil and tomato juice into a container, put it on the fire and boil the dressing for 30 minutes. 5 minutes before readiness, add vinegar.The workpiece is ready - it is distributed into sterilized jars and rolled up with tin lids.

Cauliflower in tomato sauce

Canned cauliflower will take its rightful place next to your favorite cucumbers and tomatoes.

Required:

• 1 kg cauliflower;
• 1 kg of tomatoes;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 5 black peppercorns;
• 2 tbsp. l. 9% vinegar;
• some seeds if desired dill and coriander.

Cauliflower florets are soaked in salt water to get rid of insects. After washing, the inflorescences are separated and dried.

Juice is extracted from tomatoes by stewing, rubbing through a sieve or using a juicer.

Place the inflorescences in a colander and immerse them in boiling water for a couple of minutes. Then the cabbage is placed under cold water for a minute. As soon as the water has drained, the inflorescences are placed in jars.

Tomato juice is put on fire and spices, sugar and salt are added. Boil for 2 minutes, add vinegar and pour juice over cabbage.

Brussels sprouts

Housewives love Brussels sprouts because they do not require additional chopping. Cooking with such cabbage stimulates the appetite and saturates the body with vitamins and nutrients.

Ingredients:

• 2 kg Brussels sprouts;
• 1 kg of tomatoes;
• 2 bunches of celery;
• 5 pieces. carnations;
• 3 tbsp. l. salt;
• 2 liters of water.

Add salt and cloves to the water and bring it to boil. After boiling, set aside the water. The heads of cabbage are washed and boiled for 5-6 minutes, then cooled in cold water and allowed to drain. Tomatoes and celery are washed and chopped. Place in layers in an enamel pan: cabbage, tomatoes, celery. Fill the container with cooled brine, cover with a lid and place in the refrigerator for 10 days.

Peculiarity. This preparation can be consumed after 10 days or placed in jars and stored in the refrigerator.

Terms and conditions of storage

Preparing food for the winter is only half the battle. It is important that the product does not deteriorate during storage. Many housewives keep blanks in the basement or cellar. However, not all city residents have this opportunity. If prepared correctly, jars can be stored at home - on insulated balconies, in a pantry or refrigerator.

The storage area should be dry and away from the stove and other heat sources.

Important! If vegetables were prepared without sterilization, store in cool conditions. The optimal temperature is +10°C.

The shelf life of pickled cabbage ranges from several months to a year. The products that are stored the least are those without sterilization; the longest are jars with sealed tin lids. Storage conditions play an important role - if the temperature is violated, vegetables can turn sour.

After opening, the lid of the jar is replaced with a nylon one. Shelf life of opened preparations in the refrigerator: fermented product - 5-7 days, pickled - 3 days.

Secrets of experienced housewives

Each housewife has her own secrets for twisting and storing blanks. We bring to your attention lifehacks for preparing and storing pickled cabbage:

1. For preparations, it is better to take small cans - 0.5 l, 0.7 l, and 1 l. Such volumes are convenient to use for preparing one dish. In large jars, after opening the lid, the dressing, designed for several times, may turn sour.
2. All preparations for preparing vegetables begin with jars - they are washed, dried and sterilized.
3. To prepare tomato sauce, it is better to use red tomatoes.
4. After rolling up the lids, all jars are insulated and left for a day, then transferred to a cool place.
5. Check the tightness of the lids - turn the jars upside down. If liquid begins to ooze from any jar, the lid on it must be replaced.
6. The twists are stored away from sunlight, otherwise the vegetables will spoil.
7. If cloudy spots or mold appear on the surface of the cabbage, it is better not to risk your health and throw it away.

Conclusion

The beginning of autumn is the season of harvesting and conservation. Housewives try to stock up as many healthy and tasty preparations as possible during this period. Cabbage in tomato juice is a healthy dish that the whole family will love.

There are several recipes for pickling cabbage, all of them are simple and have a similar principle. Their main advantage is the lack of sterilization, which reduces the shelf life of the product, but increases the quality and usefulness of the products.