Tomatoes and cabbage for the winter - finger-licking good
One option for a vegetable platter is tomatoes with cabbage—a delicious, simple, and quick winter preserve. This recipe requires sterilizing the jars, but despite this, preparing this appetizer is still easy.
If desired, you can add sliced bell pepper, quartered small onions, and carrot slices to the jar. Or mix the cabbage with grated carrots, shredded onions, and pepper pieces, and layer the tomatoes with this mixture. You'll have a practically ready-made salad in one jar (all you need to do is drizzle with oil when serving) and delicious marinated tomatoes – absolutely delicious.
It's best to choose smaller, fleshier tomatoes, and autumn or autumn-winter varieties of cabbage—by the end of summer, it becomes juicy and sweet, making it perfect for winter preserves.
Ingredients:
- plum tomatoes - 700-800 gr.,
- white cabbage – 300-350 gr.,
- fresh dill – 2-3 sprigs (optional),
- bay leaf - 2 leaves per jar,
- garlic - 2 cloves,
- hot pepper – 1-2 rings (or a few black peppercorns),
- water – 1 liter,
- table salt – 2 tbsp.,
- sugar – 3 tbsp.,
- vinegar 9% - 1 tbsp.
How to cook tomatoes with cabbage
Trim the cabbage head of any wilted leaves and cut it in half. Shred into strips, as you would for entrees or salads. You can chop it coarsely, but the jar won't fill as tightly, and not everyone likes pickled cabbage cut into chunks.
We wash the tomatoes and set aside the crushed ones (they can be used for juice or salads).
In a clean, washed and scalded with boiling water jar, place a sprig of dill with herbs, add bay leaves, garlic, a ring of hot pepper or a few black peppercorns.
Place a few tomatoes in the jar and add a handful of shredded cabbage, as shown in the photo. Press the cabbage down with a spoon or your hand. Add more tomatoes, cover with cabbage, and fill the jar to the top.
Pour a liter of water into a saucepan and bring to a boil. Add salt and sugar, bring to a boil again until the spices dissolve, and then pour in the vinegar.
Remove the marinade from the heat and immediately pour it into jars. You'll need about a cup of marinade per liter jar, depending on how tightly you pack the cabbage and tomatoes.
Cover with lids (do not screw them on) and place the jars in a deep saucepan, placing a towel under the bottom. Sterilize for 15 minutes for liter jars and 10 minutes for 700-gram jars.
Remove the jars one at a time and immediately screw them on or seal them with a rolling machine. Cover them, let them sit for 24 hours, then store them in a cool, dark place. Happy canning!
